Сельдь под Шубой — Herring Under a Fur Coat
A showpiece Russian layered salad — salted herring at the bottom, then onions, boiled potatoes, carrots, and finally ...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
A showpiece Russian layered salad — salted herring at the bottom, then onions, boiled potatoes, carrots, and finally ...
Thin, crispy flatbread topped with a bright-red paste of ground meat, tomatoes, peppers, and herbs, baked until the m...
Cabbage leaves wrapped around a filling of seasoned ground meat and rice, braised slowly in a tangy tomato-sour cream...
A Vojvodina-style fish soup from northern Serbia — freshwater fish, tomatoes, and paprika simmered into a rich broth,...
Completely distinct from Greek moussaka (no eggplant, no béchamel), Serbian musaka is a layered casserole of thinly-s...
A substantial yeasted pie filled with slow-cooked ground beef, onions, and rice, brushed with egg wash and baked unti...
Savoury Serbian cornbread — a quick bread made from cornmeal, yogurt, eggs, and crumbled white cheese. Served warm wi...
The most famous khachapuri of all — a boat of chewy bread filled with molten cheese, topped with a raw egg yolk and a...
Romanian dessert royalty: fried dumplings made from fresh sheep's cheese or urda, shaped like a ring with a small bal...
The showpiece dish of the Georgian New Year table — poached turkey served cold in a thick, spiced walnut sauce enrich...
A dish of Rachan origin: crisp-skinned roast chicken swimming in a sauce of mashed garlic and warm milk. The flavour ...
Romania's national grill — small, skinless sausages of beef, pork, and lamb seasoned with garlic, baking soda, and br...
Seasoned lamb and beef, shaped by hand around long skewers and grilled over charcoal — kafta is the Arab world's answ...
A classic Serbian layer cake: thin layers of nutty almond-walnut meringue alternating with a rich chocolate buttercre...
Mtsvadi is Georgia's grilled meat — large chunks of pork marinated simply in salt, pepper, and fresh herbs, then gril...
A heartier, meat-enriched cousin of the classic lentil-rice mujaddara — bulgur and brown lentils simmered with carame...
Hand-formed meatballs made from a well-seasoned mix of beef and pork, simmered in a thin, vivid green sauce of herbs ...
Khinkali are the national dumpling of Georgia — large, twisted, knob-topped pouches of thin dough filled with spiced ...
Fresh squid tubes filled with a rice-based stuffing enriched with feta, tomato, and pine nuts, then braised slowly in...
Small triangular pies filled with a bright, minted cheese mixture — Lebanese fatayer come in spinach (fasting-friendl...
A singular dish — finely minced jute mallow leaves simmered with chicken broth and garlic until thick and slightly mu...
A Greek Paschal delicacy that polarizes — organ meats (liver, heart, lung, spleen) threaded onto a spit and wrapped w...
Classic ajvar is vegetarian, but the Serbian home kitchen has a beloved variation: an ajvar-based warm relish enriche...
A Romanian everyday soup — tender pork-and-beef meatballs floating in a tangy borș-thickened broth, with root vegetab...
The second great Romanian Paschal bread — a round, flat-topped loaf with a cross-shaped braid on top and a rich filli...
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