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...
The Paschal lamb dish of Romania — a loaf made from lamb offal, pork, fresh herbs, garlic, and eggs, wrapped in caul ...
Пасха (paskha) is the sweet pyramid of spiced farmer's cheese served alongside the kulich — a perfect complement of s...
A showpiece Russian layered salad — salted herring at the bottom, then onions, boiled potatoes, carrots, and finally ...
A Serbian comfort dish: slow-braised sauerkraut with smoked meats — bacon, sausage, pork ribs — baked until the cabba...
Fresh squid tubes filled with a rice-based stuffing enriched with feta, tomato, and pine nuts, then braised slowly in...
A rustic Romanian dish of chicken stewed in a punchy tomato-garlic sauce, seasoned with smoked paprika and plenty of ...
From the remote mountain region of Svaneti in northwestern Georgia, kubdari is khachapuri's heartier cousin — a round...
Кулич is the crown of the Paschal table. A tall, cylindrical yeasted bread enriched with butter, eggs, and dairy, top...
Chicken and leek pie wrapped in phyllo — the Greek version of chicken pot pie. Cooked chicken bathed in a béchamel-li...
A Serbian restaurant classic — pounded veal (or pork) rolled around a log of kajmak, breaded, and deep-fried. When cu...
Buttery semolina shortbread stamped in wooden moulds, filled with dates, walnuts, or pistachios, and dusted with powd...
Mtsvadi is Georgia's grilled meat — large chunks of pork marinated simply in salt, pepper, and fresh herbs, then gril...
Layers of shatteringly crisp phyllo dough wrapped around a savoury filling of wilted spinach, herbs, and feta. Spanak...
A layered holiday salad found at every Romanian Christmas, New Year, and Easter table — diced boiled beef, carrots, p...
The second great Romanian Paschal bread — a round, flat-topped loaf with a cross-shaped braid on top and a rich filli...
Shredded phyllo (kataifi) baked around a layer of stretchy unsalted cheese, drenched in rose-scented syrup, and crown...
Romanian homemade pork sausages simmered and then browned alongside braised sauerkraut. A dish of extraordinary simpl...
Soft, airy, round Serbian doughnuts — essentially the Serbian version of the Central European jelly doughnut (Berline...
An ancient Caucasian dish — large chunks of beef (or lamb) simmered slowly in their own juices with onions, garlic, a...
A slow-cooked stew of beef (traditionally rabbit or hare) with a pile of sweet pearl onions, tomato, red wine, and wa...
A spicy, tomato-rich beef stew with the characteristic Georgian flavour triad of cilantro, fenugreek, and adjika. Cha...
A baked farmer's cheese casserole — lighter and more elegant than syrniki, with a slightly custardy crumb that tastes...
Greek meatballs, seasoned with mint, oregano, and cinnamon, bound with stale bread soaked in red wine, then pan-fried...
Named for the Stroganov family in the 19th century, this dish of tender beef strips in a creamy mushroom and mustard ...
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