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...
A slow-cooked stew of beef (traditionally rabbit or hare) with a pile of sweet pearl onions, tomato, red wine, and wa...
Named for the Stroganov family in the 19th century, this dish of tender beef strips in a creamy mushroom and mustard ...
A rustic Romanian dish of chicken stewed in a punchy tomato-garlic sauce, seasoned with smoked paprika and plenty of ...
Ojakhuri means "family style" — a skillet of browned pork and golden potatoes seasoned with garlic, cilantro, and Geo...
The national dish of Jordan and a signature Bedouin celebration meal — lamb slowly cooked in jameed (tangy fermented ...
A spicy, tomato-rich beef stew with the characteristic Georgian flavour triad of cilantro, fenugreek, and adjika. Cha...
The most famous khachapuri of all — a boat of chewy bread filled with molten cheese, topped with a raw egg yolk and a...
Khinkali are the national dumpling of Georgia — large, twisted, knob-topped pouches of thin dough filled with spiced ...
A showpiece Russian layered salad — salted herring at the bottom, then onions, boiled potatoes, carrots, and finally ...
A pounded chicken breast wrapped around a log of cold garlic-parsley butter, breaded, and fried until golden — when c...
Fresh squid tubes filled with a rice-based stuffing enriched with feta, tomato, and pine nuts, then braised slowly in...
Dense, fragrant semolina cake soaked in rose-and-orange-flower syrup, topped with blanched almonds. Basbousa appears ...
Buttery semolina shortbread stamped in wooden moulds, filled with dates, walnuts, or pistachios, and dusted with powd...
A Serbian restaurant classic — pounded veal (or pork) rolled around a log of kajmak, breaded, and deep-fried. When cu...
The cheese pie of Serbia — crumpled sheets of phyllo dough interleaved with a rich filling of fresh white cheese, kaj...
The Georgian version of dolma: tender grape leaves wrapped around a filling of spiced meat, rice, and a generous hand...
A creamy stew of chicken and mushrooms in a béchamel-like sauce, Romanian home cooking at its most generous. The name...
The undisputed queen of the Romanian feast table — sour cabbage leaves rolled around a filling of pork, beef, and ric...
Whole tomatoes and peppers stuffed with a fragrant filling of meat, rice, herbs, and pine nuts, then baked in olive o...
Thin, lacy Russian pancakes — blini — are the foundation of the great Russian breakfast, and the traditional vehicle ...
Thin, crispy flatbread topped with a bright-red paste of ground meat, tomatoes, peppers, and herbs, baked until the m...
"The Sheikh of Stuffed Things" — small zucchini hollowed out and stuffed with a filling of spiced ground lamb, pine n...
The centerpiece of the Greek Easter table — a whole spring lamb roasted slowly until the meat falls off the bone. In ...
The Greek mother of comforting soups — poached chicken and rice in broth, finished with a silken thickening of egg yo...
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