Sheikh al-Mahshi — Stuffed Zucchini
"The Sheikh of Stuffed Things" — small zucchini hollowed out and stuffed with a filling of spiced ground lamb, pine n...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
"The Sheikh of Stuffed Things" — small zucchini hollowed out and stuffed with a filling of spiced ground lamb, pine n...
Khinkali are the national dumpling of Georgia — large, twisted, knob-topped pouches of thin dough filled with spiced ...
Thin, crispy flatbread topped with a bright-red paste of ground meat, tomatoes, peppers, and herbs, baked until the m...
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 ...
Romania's national grill — small, skinless sausages of beef, pork, and lamb seasoned with garlic, baking soda, and br...
The second great Romanian Paschal bread — a round, flat-topped loaf with a cross-shaped braid on top and a rich filli...
Small triangular pies filled with a bright, minted cheese mixture — Lebanese fatayer come in spinach (fasting-friendl...
The Greek Paschal bread — a tall, braided loaf enriched with butter, eggs, and scented with two distinctive spices: m...
A Vojvodina-style fish soup from northern Serbia — freshwater fish, tomatoes, and paprika simmered into a rich broth,...
A classic Serbian layer cake: thin layers of nutty almond-walnut meringue alternating with a rich chocolate buttercre...
A showpiece Russian layered salad — salted herring at the bottom, then onions, boiled potatoes, carrots, and finally ...
A creamy stew of chicken and mushrooms in a béchamel-like sauce, Romanian home cooking at its most generous. The name...
Hand-formed meatballs made from a well-seasoned mix of beef and pork, simmered in a thin, vivid green sauce of herbs ...
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 ...
Кулич is the crown of the Paschal table. A tall, cylindrical yeasted bread enriched with butter, eggs, and dairy, top...
The most famous khachapuri of all — a boat of chewy bread filled with molten cheese, topped with a raw egg yolk and a...
Small open-faced meat pies, a specialty of Baalbek — a yeasted flatbread boat filled with a tart mixture of minced la...
A Serbian restaurant classic — pounded veal (or pork) rolled around a log of kajmak, breaded, and deep-fried. When cu...
The showpiece dish of the Georgian New Year table — poached turkey served cold in a thick, spiced walnut sauce enrich...
Cabbage leaves wrapped around a filling of seasoned ground meat and rice, braised slowly in a tangy tomato-sour cream...
Пельмени are small meat-filled dumplings, a dish born in Siberia where cooks would make enormous batches and freeze t...
A baked farmer's cheese casserole — lighter and more elegant than syrniki, with a slightly custardy crumb that tastes...
Soft, airy, round Serbian doughnuts — essentially the Serbian version of the Central European jelly doughnut (Berline...
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