WCarpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, typically as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.
WÇiğ köfte or chee kofta is a köfte dish in Armenian, Kurdish and Turkish cuisines and very similar to kibbeh nayyeh and to a lesser extent to steak tartare. It is traditionally made with either raw beef or lamb, but in Turkish restaurants and fast food spots only the vegetarian variety made with extra fine bulgur may be served.
WBistec alemán or crudo alemán is a typical German-Chilean dish similar to a steak tartare. It is made by putting finely chopped raw beef mince onto a piece of pre-sliced white bread and then adding lemon juice, chopped onions and a sauce made of yogurt and mayonnaise.
WGored gored is a raw beef dish eaten in Ethiopia. Whereas kitfo is minced beef marinated in spices and clarified butter, gored gored is cubed and left unmarinated. Like kitfo, it is widely popular and considered a national dish. It is often served with mitmita and awazi.
WKibbeh nayyeh or raw kibbeh is a Levantine mezze. It consists of minced raw lamb mixed with fine bulgur and spices.
WKitfo, sometimes spelled ketfo, is a traditional dish found in Ethiopian cuisine. It consists of minced raw beef, marinated in mitmita and niter kibbeh. The word comes from the Ethio-Semitic root k-t-f, meaning "to chop finely; mince."
WLarb is a type of Lao meat salad that is regarded as the unofficial national dish of Laos. It is also eaten in the Isan region, an area of Thailand where the majority of the population is of the Lao ethnicity, and among the Hmong people, an ethnic minority group in Laos and Thailand. Local variants of larb also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan province, China.
WOssenworst is a raw beef sausage originating in Amsterdam, which was originally made of ox meat.
WPastırma or basturma, also called pastourma basdırma, as well as basterma, is a highly seasoned, air-dried cured beef that is part of the cuisines of Turkey, Macedonia, Iraq, Bulgaria, Greece, Azerbaijan and Armenia.
WSteak tartare is a meat dish made from raw ground (minced) beef or horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste. It is often served with a raw egg yolk on top of the dish.
WYukhoe is a raw meat dish in Korean cuisine that resembles a steak tartare. It is most commonly made of beef but it can come in various kinds and cuts of meat.