Kafta Meshwi — Grilled Spiced Meat Skewers
Seasoned lamb and beef, shaped by hand around long skewers and grilled over charcoal — kafta is the Arab world's answ...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
Seasoned lamb and beef, shaped by hand around long skewers and grilled over charcoal — kafta is the Arab world's answ...
"The Sheikh of Stuffed Things" — small zucchini hollowed out and stuffed with a filling of spiced ground lamb, pine n...
Traditionally slow-cooked on a vertical rotisserie, this home version captures the same deeply spiced, caramelised la...
Thin, lacy Russian pancakes — blini — are the foundation of the great Russian breakfast, and the traditional vehicle ...
Cabbage leaves wrapped around a filling of seasoned ground meat and rice, braised slowly in a tangy tomato-sour cream...
A slow-cooked stew of beef (traditionally rabbit or hare) with a pile of sweet pearl onions, tomato, red wine, and wa...
Kajmak is the soul of Serbian dairy — a fresh, tangy, soft clotted cream skimmed from slowly heated milk, lightly sal...
A baked farmer's cheese casserole — lighter and more elegant than syrniki, with a slightly custardy crumb that tastes...
The great chicken kebab of the Levant — yogurt-marinated chicken cubes, softly tangy from lemon, grilled over coals u...
Small open-faced meat pies, a specialty of Baalbek — a yeasted flatbread boat filled with a tart mixture of minced la...
Кулич is the crown of the Paschal table. A tall, cylindrical yeasted bread enriched with butter, eggs, and dairy, top...
If you have had the Aldi Specially Selected Cheese-Stuffed Picante Peppers in the Fig Goat variety, you know. Sweet-h...
Completely distinct from Greek moussaka (no eggplant, no béchamel), Serbian musaka is a layered casserole of thinly-s...
The showpiece dish of the Georgian New Year table — poached turkey served cold in a thick, spiced walnut sauce enrich...
An ancient Caucasian dish — large chunks of beef (or lamb) simmered slowly in their own juices with onions, garlic, a...
A heartier, meat-enriched cousin of the classic lentil-rice mujaddara — bulgur and brown lentils simmered with carame...
The Greek mother of comforting soups — poached chicken and rice in broth, finished with a silken thickening of egg yo...
The queen of Levantine tables — a tray-baked version of Syrian-Lebanese kibbeh, with two layers of spiced bulgur-and-...
Greece's most famous casserole — layers of browned eggplant, spiced lamb meat sauce, and a cloud of béchamel, baked u...
Пасха (paskha) is the sweet pyramid of spiced farmer's cheese served alongside the kulich — a perfect complement of s...
Thin, crispy flatbread topped with a bright-red paste of ground meat, tomatoes, peppers, and herbs, baked until the m...
Spring lamb roasted Romanian-style: marinated in wine, garlic, and thyme, studded with rosemary and more garlic, and ...
From the remote mountain region of Svaneti in northwestern Georgia, kubdari is khachapuri's heartier cousin — a round...
The cheese pie of Serbia — crumpled sheets of phyllo dough interleaved with a rich filling of fresh white cheese, kaj...
A warm, vanilla-scented semolina custard wrapped in buttery phyllo, baked until golden, then drenched in citrus syrup...
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