Mansaf — Jordanian Lamb with Yogurt and Rice
The national dish of Jordan and a signature Bedouin celebration meal — lamb slowly cooked in jameed (tangy fermented ...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
The national dish of Jordan and a signature Bedouin celebration meal — lamb slowly cooked in jameed (tangy fermented ...
A Vojvodina-style fish soup from northern Serbia — freshwater fish, tomatoes, and paprika simmered into a rich broth,...
Dense, fragrant semolina cake soaked in rose-and-orange-flower syrup, topped with blanched almonds. Basbousa appears ...
Romanian dessert royalty: fried dumplings made from fresh sheep's cheese or urda, shaped like a ring with a small bal...
A showpiece Russian layered salad — salted herring at the bottom, then onions, boiled potatoes, carrots, and finally ...
Summer in Russia means shashlik — cubes of marinated meat grilled over wood coals and eaten outdoors with bread, raw ...
A Serbian restaurant classic — pounded veal (or pork) rolled around a log of kajmak, breaded, and deep-fried. When cu...
A rustic Romanian dish of chicken stewed in a punchy tomato-garlic sauce, seasoned with smoked paprika and plenty of ...
The ritual bread of the Serbian slava — every Serbian Orthodox family celebrates their patron saint day with a prescr...
The Georgian version of dolma: tender grape leaves wrapped around a filling of spiced meat, rice, and a generous hand...
The classical Romanian chicken soup — an old hen (or rooster) simmered slowly with plenty of vegetables until the bro...
A silken, golden chicken soup thickened with egg yolks and sharpened with lemon or vinegar — Georgia's answer to avgo...
The simplest Romanian peasant supper and also one of the most beloved — thick golden cornmeal polenta topped with cru...
Named for the Stroganov family in the 19th century, this dish of tender beef strips in a creamy mushroom and mustard ...
Mtsvadi is Georgia's grilled meat — large chunks of pork marinated simply in salt, pepper, and fresh herbs, then gril...
A layered holiday salad found at every Romanian Christmas, New Year, and Easter table — diced boiled beef, carrots, p...
Named for its original version made with pheasant (khokhobi), chakhokhbili is now made with chicken in every Georgian...
Classic Serbian prebranac is fasting-friendly (just beans and onions), but the celebration version adds smoked sausag...
The Levantine version of stuffed grape leaves — filled with a hot mix of lamb, rice, and warm spices (unlike the cold...
A Serbian comfort dish: slow-braised sauerkraut with smoked meats — bacon, sausage, pork ribs — baked until the cabba...
Fresh squid tubes filled with a rice-based stuffing enriched with feta, tomato, and pine nuts, then braised slowly in...
A Greek Paschal delicacy that polarizes — organ meats (liver, heart, lung, spleen) threaded onto a spit and wrapped w...
Chicken and leek pie wrapped in phyllo — the Greek version of chicken pot pie. Cooked chicken bathed in a béchamel-li...
The traditional soup eaten at midnight after the Paschal Liturgy, magiritsa breaks the forty-day Lenten fast with lam...
Romania's Paschal sweet bread — a tall, rich, twisted loaf swirled with a walnut, cocoa, and rum filling that becomes...
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