Pasulj sa Suvim Sljivama (Serbian Bean Stew with Prunes)
This is one of Serbia's most distinctive fasting dishes — white beans simmered with prunes in a smoky, paprika-rich b...
13th Sunday after Pentecost
Martyr Myron, Presbyter of Cyzicus / Holy Martyr Patroclus (late 3rd c.)
This is one of Serbia's most distinctive fasting dishes — white beans simmered with prunes in a smoky, paprika-rich b...
Bazhe is the crown jewel of Georgian sauces — a thick, pale emulsion of ground walnuts, garlic, vinegar, and Georgian...
Bakaliaros skordalia is the dish Greeks reach for on the Annunciation and Palm Sunday — the two great fish days that ...
A straightforward, deeply satisfying lentil stew in the tradition of monastic kitchens. This recipe works on oil days...
The national fasting dish of Serbia, full stop. Prebranac is white beans slow-baked with caramelized onions and papri...
Fatteh is the ultimate pantry-raid meal: crispy torn bread, warm spiced chickpeas, a tangy tahini sauce, and toasted ...
A proper fasting moussaka that does not apologize for itself. Layers of fried eggplant and a rich lentil-tomato sauce...
Serbian salad is not a composed, artistic arrangement. It is a rough chop of whatever ripe vegetables are at hand — t...
Merluza en salsa verde is a Basque classic and one of the most elegant things you can do with white fish. Thick hake ...
Tocitură is Romania's rustic meat stew, but this fasting version built on mushrooms is so deeply savory that it stand...
Real hummus — the kind eaten daily across Syria, Lebanon, and Palestine — is made from dried chickpeas, not canned. T...
One pan, thirty minutes, and nothing to wash but the pan. The chickpeas and tomatoes go in first and roast until the ...
Kvass is the oldest Slavic fermented drink — predating Christianity in the region and thoroughly adopted by the Ortho...
Som tum is the salad that starts fistfights over who makes it better. Shredded green papaya pounded in a mortar with ...
The great staple of Romanian fasting. Fasole bătută is what every Romanian grandmother makes when the fast begins — w...
This is the simplest sauerkraut in the world. Two ingredients — cabbage and salt — fermented for 2-4 weeks. No vinega...
Every Orthodox tradition has a bread that does the work of a meal. In Georgia, that bread is lobiani — a round loaf s...
Mirza ghasemi is the smoky pride of northern Iran's Caspian coast — eggplants charred until their flesh collapses int...
Stuffed peppers are as common in Romania as they are across the Balkans, and the fasting version — filled with season...
Mămăligă is to Romania what bread is to France — the foundation upon which everything else rests. During fasting, whe...
This is a tray of soft potatoes and chickpeas, blanketed in a thick, spiced tomato sauce and baked until the edges ca...
Misir wot is Ethiopia's definitive fasting dish — fiery red lentils stewed in a sauce built on berbere spice and cara...
Cabbage braised long enough stops being cabbage and becomes something sweet and almost silky. With chickpeas in the p...
Beet pkhali is the ruby-red jewel of the Georgian fasting table. The technique is identical to spinach pkhali — cooke...
Psari plaki is the everyday baked fish of Greek home kitchens — thick fillets of cod nestled into a bed of slow-cooke...
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