Ćevapi — Serbian Grilled Minced Meat Fingers
Small, skinless fingers of minced beef and lamb, grilled over coals and served with warm flatbread (lepinja), chopped...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
Small, skinless fingers of minced beef and lamb, grilled over coals and served with warm flatbread (lepinja), chopped...
A warm, vanilla-scented semolina custard wrapped in buttery phyllo, baked until golden, then drenched in citrus syrup...
The sister dish to spanakopita — phyllo layered around a filling of three Greek cheeses, eggs, and herbs. Richer and ...
Serbia's national burger — a large, thin patty of seasoned beef (and sometimes pork and lamb) grilled over coals, ser...
Пасха (paskha) is the sweet pyramid of spiced farmer's cheese served alongside the kulich — a perfect complement of s...
Ojakhuri means "family style" — a skillet of browned pork and golden potatoes seasoned with garlic, cilantro, and Geo...
The Paschal lamb dish of Romania — a loaf made from lamb offal, pork, fresh herbs, garlic, and eggs, wrapped in caul ...
The undisputed queen of the Romanian feast table — sour cabbage leaves rolled around a filling of pork, beef, and ric...
The queen of Levantine tables — a tray-baked version of Syrian-Lebanese kibbeh, with two layers of spiced bulgur-and-...
A baked farmer's cheese casserole — lighter and more elegant than syrniki, with a slightly custardy crumb that tastes...
Greece's other great casserole — layered long pasta, spiced meat sauce, and béchamel. Similar to moussaka in architec...
A layered dish that is pure pleasure: crisp fried pita, warm chickpeas, tangy garlicky yogurt, and a drizzle of brown...
The ritual bread of the Serbian slava — every Serbian Orthodox family celebrates their patron saint day with a prescr...
From Samegrelo (western Georgia): a thick, stretchy polenta of fine cornmeal cooked with vast quantities of sulguni c...
A slow-cooked stew of beef (traditionally rabbit or hare) with a pile of sweet pearl onions, tomato, red wine, and wa...
Chicken and leek pie wrapped in phyllo — the Greek version of chicken pot pie. Cooked chicken bathed in a béchamel-li...
Kajmak is the soul of Serbian dairy — a fresh, tangy, soft clotted cream skimmed from slowly heated milk, lightly sal...
The classic Russian chicken soup — deep golden broth, tender shredded chicken, hand-cut egg noodles, and a generous h...
The traditional soup eaten at midnight after the Paschal Liturgy, magiritsa breaks the forty-day Lenten fast with lam...
Кулич is the crown of the Paschal table. A tall, cylindrical yeasted bread enriched with butter, eggs, and dairy, top...
"The Sheikh of Stuffed Things" — small zucchini hollowed out and stuffed with a filling of spiced ground lamb, pine n...
The Greek mother of comforting soups — poached chicken and rice in broth, finished with a silken thickening of egg yo...
Shredded phyllo (kataifi) baked around a layer of stretchy unsalted cheese, drenched in rose-scented syrup, and crown...
Small, thick cheese pancakes made from tvorog (farmer's cheese), eggs, and a little flour — pan-fried until golden ou...
Romania's Paschal sweet bread — a tall, rich, twisted loaf swirled with a walnut, cocoa, and rum filling that becomes...
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