Comkon Name for Raw Beef

Yookhwe (Korea)
Korean food has a whole category of raw meat dishes, called hwe , but most of them are made with fish or other seafood, a la Japanese sashimi. Yookhwe, however, is typically made with beef, julienned and mixed with a garlicky soy-based sauce and topped with sesame seeds and, more than often than not, a raw egg. And look! Here's Bon Appetit'south own recipe for yookhwe . (Credit: Wikimedia)

Steak Tartare (France)
Some merits that the name for the most famous dish of raw meat (beef or horse, typically) came from the Key Asian Tatars' habit of sticking horse meat nether their saddle during a day'south ride, and eating information technology raw and tenderized at the end of the twenty-four hours. This, nevertheless, is faux: the original raw beef dish was actually called steak a l'americaine , and a variety served with tartar sauce on the side (and no egg yolk) was chosen a la tartare . Eventually, the sauce got dropped, but the name stuck. (Credit: Flickr/ rdpeyton )

Parisa (Southward Texas)
The Upper Midwest calls steak tartare "tiger meat," but it's pretty much the same dish as the French original. This hyperlocal South Texan dish, on the other hand, is a horse of a unlike color. Coming from a particular area west of San Antonio where Alsatian immigrants settled in the 1800s, Parisa is a mix of raw beef, bison, or venison, mixed with cheddar cheese, minced onions, and some kind of pepper. One butcher store in particular, Dziuk'south , in Castroville, still sells it fresh from its case every day. (Credit: Full Custom Gospel BBQ )

Ossenworst (The Netherlands)
This raw Dutch sausage was originally fabricated with ox meat (hence the name-- ossen is the Dutch for "oxen"), and is flavored with spices brought in by the vast Dutch trading empire of yore, like cloves, mace, and nutmeg. (Credit: Flickr/ Ellen van den Berg )

Mett (Federal republic of germany)
This High german minced pork spread is typically flavored with salt, pepper, and (depending on where you are in the state) garlic or caraway. One way to swallow it, which was popular in the 70s, is to shape a lump of Mett similar a hedgehog , with onion rings or pretzel sticks stuck in to course the spiny dorsum. Cute! (Credit: Flickr/ tobo )

Koi Soi (Thailand)
Southeast Asia has its own school of raw "cooking," and the raw beef koi soi is Thailand's contribution to the mix. Similar most Thai dishes, it has fish sauce, chiles, lime, and fresh herbs on tiptop. Dissimilar near Thai dishes, you can get a version of koi soi thickened with blood or bile, in which case it'southward called larb lu . (Credit: Flickr/ mmmyoso )

Bo Tai Chanh (Vietnam)
Instead of the julienned beef of the koi soi or yookhwe, the Vietnamese version of the raw beefiness dish uses thin sheets of beef circular, lightly marinated in citrus and topped off with chiles, onions, and peanuts. (Credit: Flickr/ Tricia Wang )

Kitfo (Ethiopia)
Minced raw beef, Ethiopian spices, and an herb-infused clarified butter go into kitfo, which (like a lot of Ethiopian cuisine) is typically eaten with injera, a spongy kind of flatbread, and occasionally topped with crumbled goat cheese. (Credit: Flickr/ Charles Haynes )

Gored Gored (Federal democratic republic of ethiopia/Eritrea)
East African cuisine too has gored gored, a dish that, unlike kitfo, is left unmarinated, and cut into bigger chunks. Injera (as you lot can encounter in this movie) is still the preferred accompaniment, though. (Credit: Flickr/ vincent03 )

Kibbeh Nayyeh (Lebanon/Centre East)
You might exist familiar with kibbeh, the Heart Eastern dish of basis meat, minced onions, and bulgur, which is usually cooked up into little roast footballs. Just if you lot just leave out the cooking part, yous've got yourself a plate of kibbeh nayyeh, which makes a swell spread on flatbread. (Credit: Flickr/ Montage_Man )

Crudos (Chile)
Raw dishes tend to follow the German diaspora wherever it happened to land effectually the world, and Chile's population of High german immigrants came up with crudos. Information technology's basically mett with beef instead of pork (and no hedgehog serving mode), a sensible accommodation to a country that's bigger on cattle ranching than schwein farming. (Credit: Flickr/ ClauErices )

Carne Apache (Mexico)
Basically basis beef ceviche, which is allowed to cure a little in lime juice before serving, carne apache makes a great dip for tostadas. (Credit: Flickr/ essgee51 )

Cig Kofte (Turkey/Armenia)
Move a footling north of kibbeh nayyeh, and y'all've got cig kofte (or every bit it's known in Armenia, chee kufta). Sometimes served in little dumpling forms, the main divergence from kibbeh is that information technology'southward rarely eaten with breadstuff (and has a wider variety of spicing options, as you might expect from Turkish and Armenian food). (Credit: Flickr/ leyla.a )

Beef Carpaccio (Italy)
Second to steak tartare, the thinly sliced Italian carpaccio is probably the most familiar raw dish out there. It's named later on a Venetian painter named Vittore Carpaccio, known for the beauty of his red and white tones, and was only dubbed in 1950, when the city held a celebration in the painter's honor. Information technology was, of course, fabricated in the region for centuries (millennia, even!) before that, only it had the much less mellifluous name of "carne crudo." (Credit: Flickr/ Beholder )

Basashi (Japan)
Japan is famous for its raw fish, simply it has merely equally long a tradition of raw meat dishes, prepared in near the same way. You tin go raw beef (gyu tataki) and raw craven (toriwasa), but the nigh common is basashi--horse sashimi. Back in the day, horse was besides known as sakuraniku, literally "ruby-red blossom meat," as part of a code used by the technically Buddhist (and vegetarian) diners of the Edo period that assigned a flower to different types of meat based on their color. Venison was momoji, or "maple leaf," and wild boar was botan, or "peony." (Credit: Flickr/ imagesbyk2 )

In this enlightened age of hygiene and actually knowing how people get sick, raw meat has picked up a regrettable reputation. The elegance of a nice steak tartare, mixed upwards tableside, has been more often than not forgotten, and some people fifty-fifty (horror of horrors) ask for perfectly overnice pieces of beef to exist ruined into well-doneness. But in other parts of the globe (and even some parts of America), the raw meat dish tradition is going strong. Here are 15 of the most prominent examples, from every continent (well, except Australia and Antarctica) in the world.

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Source: https://www.bonappetit.com/trends/article/15-raw-meat-dishes-from-around-the-world

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