Spanakopita — Spinach and Feta Pie
Layers of shatteringly crisp phyllo dough wrapped around a savoury filling of wilted spinach, herbs, and feta. Spanak...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
Layers of shatteringly crisp phyllo dough wrapped around a savoury filling of wilted spinach, herbs, and feta. Spanak...
Romanian homemade pork sausages simmered and then browned alongside braised sauerkraut. A dish of extraordinary simpl...
An ancient Caucasian dish — large chunks of beef (or lamb) simmered slowly in their own juices with onions, garlic, a...
The Serbian cousin of the Romanian sarmale — sour cabbage leaves wrapped around a filling of pork, beef, and rice, la...
If you have had the Aldi Specially Selected Cheese-Stuffed Picante Peppers in the Fig Goat variety, you know. Sweet-h...
A classic Romanian sour soup — gently simmered veal tripe in a tangy broth soured with bors (fermented wheat liquid),...
A Serbian restaurant classic — pounded veal (or pork) rolled around a log of kajmak, breaded, and deep-fried. When cu...
A pounded chicken breast wrapped around a log of cold garlic-parsley butter, breaded, and fried until golden — when c...
From the remote mountain region of Svaneti in northwestern Georgia, kubdari is khachapuri's heartier cousin — a round...
The great chicken kebab of the Levant — yogurt-marinated chicken cubes, softly tangy from lemon, grilled over coals u...
Invented in the 1860s by a Belgian chef in Moscow, Olivier salad (known abroad as "Russian salad") is inseparable fro...
A layered holiday salad found at every Romanian Christmas, New Year, and Easter table — diced boiled beef, carrots, p...
Summer in Russia means shashlik — cubes of marinated meat grilled over wood coals and eaten outdoors with bread, raw ...
The national dish of Jordan and a signature Bedouin celebration meal — lamb slowly cooked in jameed (tangy fermented ...
A Transylvanian shepherd's meal turned national institution — cubes of pork pan-seared with smoked sausage and bacon,...
The cheese pie of Serbia — crumpled sheets of phyllo dough interleaved with a rich filling of fresh white cheese, kaj...
Dense, fragrant semolina cake soaked in rose-and-orange-flower syrup, topped with blanched almonds. Basbousa appears ...
Greek meatballs, seasoned with mint, oregano, and cinnamon, bound with stale bread soaked in red wine, then pan-fried...
Small open-faced meat pies, a specialty of Baalbek — a yeasted flatbread boat filled with a tart mixture of minced la...
Traditionally slow-cooked on a vertical rotisserie, this home version captures the same deeply spiced, caramelised la...
Greek street food at its finest — cubes of marinated pork threaded onto skewers and grilled over coals, served in a w...
Thin, lacy Russian pancakes — blini — are the foundation of the great Russian breakfast, and the traditional vehicle ...
The centrepiece of Serbian Easter — a whole spring lamb roasted slowly on a rotating spit (ražanj) over wood coals. T...
A creamy stew of chicken and mushrooms in a béchamel-like sauce, Romanian home cooking at its most generous. The name...
Buttery semolina shortbread stamped in wooden moulds, filled with dates, walnuts, or pistachios, and dusted with powd...
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