This Indian ground meat dish is ranked 4th among 'Top 100 Ground Meat Dishes in the World'

Ground meat, also known as minced meat, refers to finely chopped meat that is processed via a grinder or a sharp chopping knife. And it is mostly used for making meatballs, patties, kebabs, and sausages. Also, it is an easy-to-make variety of meat, as the mincing process makes the meat easier to cook. Celebrating this variety of meat, the popular food and travel guide Taste Atlas recently unveiled the list of the 100 best ground meat dishes in the world. And the good news is, Keema from India has secured the 4th spot on the list. Scroll down to read the details.

According to TasteAtlas, the best ground meat dish in the world is Tire Koftesi from Turkiye. Tire Koftesi consists of minced meat (lamb or a mix of beef and lamb), breadcrumbs or stale bread soaked in milk or water, onions, garlic, and various spices. The meat is then shallow-fried until it has a crispy exterior. This dish is especially loved for its soft and juicy texture.

In second position is Leskovački roštilj. It refers to a traditional method of grilling meat which is considered the highest form of barbecue art in Serbia and beyond. Hailing from Leskovac, the technique, according to local belief, is thought to have been brought over from the Caucasus via Turkey, Greece, and Macedonia hundreds of years ago.

In third position, there is Adana Kebap of Turkiye. This kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, giving it a deep red color and a spicy flavor.

In fourth position, they have Keema from India. As per Taste Atlas website, Keema is a stew that is usually prepared as a curry with ingredients such as minced lamb or chicken meat, green peas, ginger-garlic paste, chili, onions, ghee, and garam masala spices. The name of the dish means minced meat in Urdu. Although keema is most popular in north India, Pakistan, and Bangladesh, some believe that the dish has Persian origins due to the fact that it was first mentioned as a recipe in Ain-I-Akbari (a document about emperor Akbar's empire). Keema is commonly served as a main dish, accompanied by pav buns or naan and other flatbreads. It can also be used as a filling for samosas and parathas.

In fifth position, they have Travnički ćevapi. The ćevapi are made with a combination of veal and lamb, with the addition of salt, pepper, and a bit of baking soda. When grilled, the meat is often brushed with a clear broth.

In 6th position, they have Guru Khingal. It is a traditional ground meat dish originating from Azerbaijan. The dish is usually made with a combination of ground meat (lamb or beef), onions, butter, salt, pepper, yogurt, garlic, and homemade square-shaped noodles consisting of flour, eggs, and salt.

Sarma is at 7th position, and typically combines ingredients such as minced meat, rice or bulgur, various herbs, seasonings, red pepper, paprika, ground sumac, or tomato sauce.

Italian Polpette is at 8th position and traditionally it consists of ground meat that is shaped into small balls. These meatballs are usually enriched with a wide variety of ingredients such as parsley, eggs, garlic, and sometimes even mortadella or Parmigiano Reggiano.

Ćevapi is at 9th position and these are tiny, hand-rolled minced meat sausages commonly made with ground meat seasoned with a mix of different spices; usually garlic, salt, black pepper, and sometimes paprika or hot red pepper flakes.

Braised Pork Rice of Taiwan is at 10th position and it consists of ground pork braised in soy sauce, five-spice powder, and rice wine until it becomes tender and flavorful. It is traditionally served over rice, although some cooks like to replace the rice with noodles.

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