Meat and wheat is always a winning combination. Think about it: meat pies, sausage rolls, hot dogs, burgers… they’re all brilliant. Then there’s the array of meat and wheat (a term we use a little loosely here because ‘meats wrapped in some kind of pastry’ was too long) combinations that you may have never heard of. The following list is a culmination of foods from far and wide, all of which have originated from chefs who should have their names etched in some kind of holy culinary stone somewhere. Enjoy our Top 10 meat and wheat dishes – the international edition.
10. Pan rolls
Sri Lankans have been keeping these bad boys under wraps for far too long so we figured it was time to spread the word on pan rolls. Think of this: spiced meat, chicken or fish wrapped in a savoury pancake, coated with batter and rolled in breadcrumbs before being deep fried. Sounds good doesn’t it? Well it is. Depending on your tolerance for chilli, pan rolls can be super hot or mild and should be eaten fresh out of the fryer. They’re even better when served with a mint and coriander chutney and a beer or two.
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9. Money bags
These little goodies not only look pretty cute – as cute as food can appear – but they’re delicious too. As their name suggests, these little treats are shaped like money bags and while not filled with money, these gems conceal minced pork and/or chicken, mint, chilli, spring onions and whatever else takes your fancy. Wrapped in filo pastry, money bags are fried and served up with a sweet chilli dipping sauce. They’re the perfect starter for any Thai inspired dinner party or just to snack on with a cold bevy on a Sunday arvo.
Image courtesy of: www.siamkingdom.com.au
8. Beef samosa
Samosas can either be baked or fried and can be filled with minced beef, chicken or lamb, along with potatoes, peas and onions. Generally tetrahedral (think pyramid) or triangular in shape, samosas can vary depending on the people making them (different nationalities have varying preferences) but in essence, they’re all finger licking good. Spice levels also vary between cultures and taste buds so proceed with caution…
7. Borek
Börek, or burek as it is often pronounced, is the bee’s knees when it comes to pastry encased meat. This dish is so good that almost everyone makes their own version. Turkey, Albania, Armenia, Bosnia, Croatia, Bulgaria, Israel… they’ve all got their own versions.
Generally speaking, börek is a combination of thin flaky dough, known as phyllo, wrapped around tender spiced minced beef or spinach and cheese. A börek is often prepared in a large pan and cut into portions after baking. Depending on the region from which it has come from though, it may also be made up as individual pastries. Perfect as a main meal with a salad or as a heart snack during the day, börek is seriously worth getting out of bed for… even if you’re hung over.
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6. Chimichanga
A chimichanga is a flour tortilla typically filled with rice, cheese and meat that is deep friend then finished with salsa, cheese, guacamole and sour cream… it’s essentially a deep friend burrito.
Although there isn’t a clear record of the first ever chimichanga, according to a source the first one was created when a chef accidentally dropped a pastry into the deep fat fryer in an Arizonan restaurant in 1922.
This happy accident dish has become quite popular in South Western U.S. and if you aren’t watching your waist line you should try it for yourself.
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5. Gyoza
Gyozas are a Japanese dumpling with a few distinguishing factors to the more well known Chinese jiaozi dumpling. Gyozas have a thinner wrap, a richer garlic flavor and are seasoned with salt and soy sauce. Similarly to the jiaozi they can be fried, boiled or steamed and are often made with pork, prawn or mixed vegetables. When it comes to the all important dipping sauce a definite go to is the soy based tare sauce and other great options include rice vinegar or chilli oil.
4. Calzone
Originating in Naples, Italy, this often forgotten relative to pizza is a tasty indulgence. The oven baked pastry generally comes with similar ‘fillings’ to pizza ‘toppings’. Why not just get a pizza you ask? Well for one you can easily eat a calzone on the go as they are often sold on the side of the road in Italy. For those who like a high filling to bread ratio the Calzone can provide a similar flavour combination to a pizza but has the ability to be filling packed.
3. Curry Puffs
If you haven’t experienced that beacon of culinary brilliance that is the curry puff, you really should get out more. Imagine what the love child of a Cornish pastie and a chicken korma would taste like, and you’ll have some idea of what you’re missing out on.
Of Southeast Asian origin, these fantastic little pies have many variants throughout Malaysia, Indonesia and Singapore. However, if international travel isn’t on the cards, outstanding examples of this tasty appetiser can be found in many of Australia’s Thai and Indian takeaway joints.
2. Bao
Bao (or baozi) has much in common with the popular, and equally delicious, steamed pork bun. According to legend, the snack was invented by a Chinese scholar and military strategist in the 3rd century AD. Since then the dish has evolved into many variants including Tangbaozi which is a large soup-filled baozi drunk through a straw and Goubuli baozi which literally means ‘baozi ignored by dogs’!
A modern take on bao is served open – like china’s take on the taco – and can be filled with soft shell crab, crispy pork or pretty much any other delicious meat.
1. Pide
Pide is referred to by some as ‘Turkish pizza’ but to the aficionado they are so much more. With fillings like Middle Eastern lamb, sausage, pastrami or ground beef wrapped in wood fired, boat shaped bread – surely the mighty pide is the true Turkish delight.
The cooking technique used for making pide has been around since pretty much the dawn of time and is thought to date back to before Sumerian times around 4000BC. Needless to say, these guys are obviously doing something right because the result is genuinely delectable.
