72 Dishes

Side, Snack, Appetizer

Aspic

Aspic or meat jelly () is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. these often include pieces of meat, seafood, vegetable, or eggs. aspic is also sometimes referred to as aspic gelée or aspic jelly. in its simplest form, aspic is essentially a gelatinous version of conventional soup.

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Baursak

Boortsog or bawïrsaq (bashkir: бауырһаҡ, kazakh: бауырсақ; baýyrsaq [bɑwərˈsɑq], kyrgyz: боорсок [boːrˈsoq], mongolian: боорцог [ˈpɔːrtsʰəɡ], uzbek: boʻgʻirsoq [bɒʁɨrˈsɒq], turkish: pişi, bişi, tuzlu lokma, halka, turkmen: pişme) is a type of fried dough food found in the cuisines of central asia, idel-ural, mongolia and the middle east. it is shaped into either triangles or sometimes spheres. the dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and fat. tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. boortsog is often eaten as a dessert, with sugar, butter, jam, or honey. they may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. mongolians and turkic peoples sometimes dip boortsog in tea. in central asia, baursaki are often eaten alongside chorba.uštipci (serbian cyrillic: уштипци, pronounced [uʃtɪpt͡sɪ]) are doughnut-like fried dough balls popular in bosnia and herzegovina, croatia, macedonia, serbia, especially in vojvodina, srem district and slovenia where they are known as "miške".

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Bliny

A blini (sometimes spelled bliny) (russian: блины pl., diminutive: блинчики, blinchiki, dialectal, diminutive: млинчики, mlynchiki) or, sometimes, blin (more accurate as a single form of the noun), is a russian pancake traditionally made from wheat or (more rarely) buckwheat flour and served with smetana, tvorog, butter, caviar and other garnishes. blini are among the most popular and most-eaten dishes in russia. in the west, the term blini traditionally refers to small (2-4 inches in diameter) savory pancakes made with leavened batter. in modern russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini and were much more common historically.some english dictionaries record usage of the forms blin as singular and blini or bliny as plural, which correspond to the originally russian forms, but other dictionaries consider this usage so rare in english that they do not mention blin at all and only record the widespread modern regular usage of blini for the singular and blinis for the plural. some cookbooks and restaurants use blin and blintchick as in russian to refer to crêpes. blintzes are an offshoot (an evolved or variant form) of blini. they are thin pancakes usually made of wheat flour (not buckwheat), folded to form a casing (as for cheese or fruit) and then sautéed or baked.

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Buterbrod

Open-faced sandwich

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Buzhenina

Herb-roasted pork, commonly served cold as an appetizer

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Caesar salad

A caesar salad (also spelled cesar and cesare) is a green salad of romaine lettuce and croutons dressed with lemon juice (or lime juice), olive oil, egg, worcestershire sauce, anchovies, garlic, dijon mustard, parmesan cheese, and black pepper. in its original form, this salad was prepared and served tableside.

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Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

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Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

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Cucumber and radish salad

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Dressed herring

Dressed herring, colloquially known as herring under a fur coat (russian: "сельдь под шубой", tr. "sel'd pod shuboy" or "селёдка под шубой", "selyodka pod shuboy"), is a layered salad composed of diced pickled herring covered with layers of grated boiled eggs, vegetables (potatoes, carrots, beetroots), chopped onions, and mayonnaise. some variations of this dish include a layer of fresh grated apple while some do not.a final layer of grated boiled beetroot covered with mayonnaise is what gives the salad its characteristic rich purple color. dressed herring salad is often decorated with grated boiled eggs (whites, yolks, or both). dressed herring salad is popular in russia, ukraine (ukrainian: оселедець під шубою, romanized: oseledets pid shuboyu), belarus (belarusian: селядзец пад футрам, romanized: selyadzets pad futram) and other countries of the former ussr (lithuanian: silkė pataluose, latvian: siļķe kažokā). it is especially popular for holidays, and is commonly served as a "zakuska" at new year (novy god) and christmas celebrations in belarus, russia and kazakhstan.

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Golubtsy

Cabbage rolls, filled with minced meat, vegetable, rice and spices

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Irimzhik

Boiled milk with added sour cream

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Kashk

Kashk (persian: کشک kašk, kurdish: keşk), qurut (tuvan and kyrgyz: курут, kazakh: құрт, turkmen: gurt, uzbek: qurt, azerbaijani: qurut, pashto: قروت, armenian: չորթան-chortan, turkish: kurut) or aaruul and khuruud (mongolian: ааруул or хурууд) is a range of dairy products used in cuisines of iranian, afghan, pakistani, turkish, kurdish, mongolian, central asian, transcaucasian and the levantine people. kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. it can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. there are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk.

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Kaymak

Kaymak, sarshir, or qashta/ashta (persian: سَرشیر saršir) (arabic: قشطة qeshta or arabic: قيمر geymar ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in central asia, some balkan countries, some caucasus countries, the countries of the levant, turkic regions, iran and iraq. in poland, the name kajmak refers to a confection similar to dulce de leche instead.the traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. after the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. kaymak has a high percentage of milk fat, typically about 60%. it has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste.

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Kazakh salad

Salad of cubed potatoes, beef or mutton, hardboiled eggs, cucumbers, carrots, green peas, mayonnaise

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Khachapuri

Khachapuri (georgian: ხაჭაპური khach’ap’uri [xɑtʃʼɑpʼuri] (listen) from georgian: ხაჭო georgian pronunciation: [xatʃ'o] "curds" + georgian: პური georgian pronunciation: [p'uri] "bread") is a traditional georgian dish of cheese-filled bread. the bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), eggs, and other ingredients. the bread crust is traditionally torn off and dipped into the cheese. it is very popular in georgia, both in restaurants and as street food. as a georgian staple food, the price of making khachapuri is used as a measure of inflation in different georgian cities by the "khachapuri index," developed by the international school of economics at tbilisi state university. it is georgia's national dish, inscribed on the list of the intangible cultural heritage of georgia. on the behalf and initiative of the gastronomic association of georgia, the 27th of february was announced as national khachapuri day, to celebrate georgia's timeless signature pastry as well as to promote its recognition internationally.

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Kholodets

Aspic or meat jelly () is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. these often include pieces of meat, seafood, vegetable, or eggs. aspic is also sometimes referred to as aspic gelée or aspic jelly. in its simplest form, aspic is essentially a gelatinous version of conventional soup.

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Kumpir

A baked potato, known in some parts of the united kingdom (though not generally scotland) as a jacket potato, is a preparation of potato. it may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans, and even ground meat or corned beef. some varieties of potato, such as russet and king edward, are more suitable for baking than others, owing to their size and consistency. despite the popular misconception that potatoes are fattening, baked potatoes can be part of a healthy diet.

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Mimosa salad

Mimosa salad (russian: салат мимоза) is a festive salad whose main ingredients are cheese, eggs, canned fish, onion, and mayonnaise. mimosa salad got its name because of its resemblance to mimosa flowers scattered on the snow. the similarity is achieved by crumbling and scattering boiled egg yolk on the surface. the salad's popularity in the ussr (and nowadays in the post-soviet states) has led to the emergence of a wide variety of recipes.

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Mushroom julienne

Mushroom casserole using thinly sliced mushrooms in a cream sauce, topped with cheese and broiled for a crispy top

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Nachynka

Cornmeal dressing or spoonbread, serve as a side with meat

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Olivier salad

Olivier salad (russian: салат оливье, tr. salat olivye) is a traditional salad dish in russian cuisine, which is also popular in other post-soviet countries and around the world. in different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas, eggs, celeriac, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. in many countries, the dish is commonly referred to as russian salad, in brazil it is called maionese, and in a few scandinavian countries (norway and denmark) it is called russisk salat (russian salad). in russia and other post-soviet states, as well as in russophone communities worldwide, the salad has become one of the main dishes on zakuski tables served during new year's eve ("novy god") celebrations.

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Plov

Pilaf (us spelling) or pilau (uk spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.at the time of the abbasid caliphate, such methods of cooking rice at first spread through a vast territory from india to spain, and eventually to a wider world. the spanish paella, and the south asian pilau or pulao, and biryani, evolved from such dishes. pilaf and similar dishes are common to balkan, caribbean, south caucasian, central asian, east african, eastern european, latin american, middle eastern, and south asian cuisines. it is a staple food and a popular dish in afghanistan, albania, armenia, azerbaijan, bangladesh, bulgaria, china (notably in xinjiang), cyprus, georgia, greece (notably in crete), india, iraq (notably in kurdistan), iran, israel, kazakhstan, kenya, kyrgyzstan, mongolia, nepal, (pakistani cuisine) pakistan, romania, russia, serbia, sri lanka, tanzania (notably in zanzibar), tajikistan, turkey, turkmenistan, uganda, and uzbekistan.

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Rusk

A rusk is a hard, dry biscuit or a twice-baked bread. it is sometimes used as a teether for babies. in some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. in the uk, the name also refers to a wheat-based food additive.

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Sary mai

Butter is a dairy product made from the fat and protein components of churned cream. it is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. it is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. it is made by churning milk or cream to separate the fat globules from the buttermilk. salt was added to butter from antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. in modern times salt may be added for its taste. food colorings are sometimes added to butter. rendering butter, removing the water and milk solids, produces clarified butter or ghee, which is almost entirely butterfat. butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 °c (90 to 95 °f). the density of butter is 911 g/l (15+1⁄4 oz/us pt). it generally has a pale yellow color, but varies from deep yellow to nearly white. its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process sometimes manipulates the color with food colorings like annatto or carotene.

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Shalgam

Grated vegetable salad with radish, carrots, bell peppers, onions with an oil and vinegar dressing

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Smetana

Smetana is a type of sour cream from central and eastern europe. it is a dairy product produced by souring heavy cream. it is similar to crème fraîche (28% fat), but nowadays mainly sold with 9% to 42% milkfat content depending on the country. its cooking properties are different from crème fraîche and the lighter sour creams sold in the us, which contain 12 to 16% butterfat. it is widely used in cooking and baking.

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Syrniki

Syrniki (belarusian: сырнікі; russian: сырники) or syrnyky (ukrainian: сирники) are fried eastern slavic quark (curd cheese) pancakes. in russia, they are also known as tvorozhniki (творо́жники). they are a part of belarusian, russian, ukrainian, latvian (sirņiki), lithuanian and serbian cuisine. their simplicity and delicious taste have made them very popular in eastern europe.

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Vinegret

Vinegret (russian: винегрет) or russian vinaigrette is a salad in russian cuisine which is also popular in other post-soviet states. this type of food includes diced cooked vegetables (red beets, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles. other ingredients, such as green peas or beans, are sometimes also added. the naming comes from vinaigrette, which is used as a dressing. however, in spite of the name, vinegar is often omitted in modern cooking, and sunflower or other vegetable oil is just used. some cooks add the brine from the pickled cucumbers or sauerkraut. along with olivier salad and dressed herring, vinegret is served as zakuska on celebration tables in russophone communities. despite the widespread popularity in russia and ukraine, the basic mixed salad recipes were adopted from western european cuisines as late as the 19th century. originally, the term vinegret denoted any mixture of diced cooked vegetables dressed with vinegar. later the meaning changed to any mixed salad with beetroots. modern russian and ukrainian cookbooks still mention the possibility of adding mushrooms, meat or fish, but this is rarely practiced. similar beetroot-based salads are prepared throughout northern europe. examples are herring salad and beetroot salad in north german and scandinavian cuisines (see also de:heringssalat, sv:rödbetssallad), as well as rosolli in finnish cuisine, with the name for the latter stemming from rassol (russian: рассол), the russian word for brine.

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Koliva

Wheatberry porridge, made to honor the dead

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Baranki

A type of bagel, many different flavors, for example, plain, sweet, vanilla, lemon, almond, saffron, poppy, mustard, serve with tea

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Black bread

Rye bread is a type of bread made with various proportions of flour from rye grain. it can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. rye bread was considered a staple through the middle ages. many different types of rye grain have come from north-central, western, and eastern european countries such as iceland, germany, austria, denmark, sweden, norway, finland, estonia, latvia, lithuania, poland, belarus, ukraine, russia, the netherlands, belgium, france, and the czech republic and is also a specialty in the canton of valais in switzerland. around 500 ad, the germanic tribe of saxons settled in britain and introduced rye, which was well-suited to its temperate climates.

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Bublik

Bublik (also booblik or bublyk; russian: бублик, tr. búblik, plural: bubliki; ukrainian: бублик, romanized: búblyk) is a traditional eastern european bread roll. it is a ring of yeast-leavened wheat dough, that has been boiled in water for a short time before baking.

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Korovai

The korovai (ukrainian: коровай, russian: коровай before 1956 reform), karavai (modern russian: каравай, belarusian: каравай, old east slavic: караваи), or kravai (bulgarian: кравай) is a traditional bulgarian, ukrainian, and russian bread, most often used at weddings, where it has great symbolic meaning, and has remained part of the wedding tradition in belarus, russia, ukraine, as well as in the russian and ukrainian diasporas. its use in belarus, russia and ukraine dates back to hospitality and holiday customs in ancient rus. a similar bread (korowaj) is made in parts of eastern poland. round korovai is a common element of the bread and salt ceremony.

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Qatlama

Kattama (kazakh: қаттама, romanized: qattama; kyrgyz: каттама, both pronounced [qɑttɑmɑ]), katlama, katmer (turkish: katmer), qatlama azerbaijani , qator gambir (mongolian: гамбир, pronounced [ɢæmʲbʲĭɾ]) is a fried layered bread common in the cuisines of central asia. qatlama in traditional turkish means "folded", which comes from the verb qatlamaq "to fold", likely referring to the traditional method of preparation. the turkish variety katmer is made as a dessert with kaymak (clotted cream,) and like many other delicacies from gaziantep, is also filled and topped with pistachios.

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Rye bread

Rye bread is a type of bread made with various proportions of flour from rye grain. it can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. rye bread was considered a staple through the middle ages. many different types of rye grain have come from north-central, western, and eastern european countries such as iceland, germany, austria, denmark, sweden, norway, finland, estonia, latvia, lithuania, poland, belarus, ukraine, russia, the netherlands, belgium, france, and the czech republic and is also a specialty in the canton of valais in switzerland. around 500 ad, the germanic tribe of saxons settled in britain and introduced rye, which was well-suited to its temperate climates.

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Shelpek

Shelpek (turkmen: çelpek; kazakh: шелпек, romanized: shelpek; kyrgyz: май токоч, челпек; uzbek: чалпак, romanized: chalpek; uighur: чалпак, romanized: chalpyak) is a traditional central asian flatbread commonly consumed all over the region. the main ingredients of shelpek are flour, milk, sugar, butter, sour cream such as kaymak, baking soda, salt and vegetable oil.the dough is shaped into balls and fried in hot vegetable oil until reaching a golden color. shelpek can also be prepared with yeast, thus the dough stays soft for a longer period of time. the recipe to prepare the dough in the given case is similar to the one used for baursak.

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Tandyr nan

Tandoor bread refers to a bread baked in a clay oven called a tandoor.

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Tohax

Tandyr nan (kazakh/kyrgyz: тандыр-нан), tandir non (uzbek) or tonur nan (uighur: تونۇر نان), also called lepyoshka (russian: лепёшка), is a type of central asian naan.

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Kazy

Horse meat sausage

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Kishka

Kishka or kishke (belarusian кішка, kishka; czech republic jelito; slovakia krvavnica; polish: kiszka / kaszanka; romanian chişcă; yiddish קישקע : kishke; hebrew קישקע; russian кишка; ukrainian кишка; also slovene: kašnica; lithuanian vėdarai; hungarian hurka) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. the dish is popular across eastern europe as well as with immigrant communities from those areas. it is also eaten by ashkenazi jews who prepare their version according to kashrut dietary laws. the name kishke is slavic in origin, and literally means "gut" or "intestine." it may be related to the ancient greek word κύστις : kystis, "bladder" as both words refer to a hollow viscus.

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Kolbas

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. when used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. when referred to as "a sausage", the product is usually cylindrical and encased in a skin. typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. some sausages are cooked during processing, and the casing may then be removed. sausage-making is a traditional food preservation technique. sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. some cured or smoked sausages can be stored without refrigeration. most fresh sausages must be refrigerated or frozen until they are cooked. sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (garlic, peppers, wine, etc.), and the manner of preparation. in the 21st century, vegetarian and vegan varieties of sausage which completely substitute plant-based ingredients for meat have become much more widely available and consumed.

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Koten

Beef sausage made using the large intestine as the casing

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Kylmai

Smoked and aged sausage

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Salo

Salo (ukrainian: сало, russian: сало, belarusian: сала, hungarian: szalonna, polish: słonina, romanian: slănină, czech, slovak: slanina, carpatho-rusyn: солонина/solonyna, bosnian: slanina/сланина, lithuanian: lašiniai, bulgarian: сланина, serbian: slanina/сланина) is a traditional, predominantly slavic food consisting of cured slabs of fatback (rarely pork belly), with or without skin (especially famous in ukraine). the food is commonly eaten and known under different names in countries across the region. it is usually dry salt or brine cured. the east slavic variety is sometimes treated with paprika or other seasonings, while the south slavic version is often smoked. in ukraine and many other countries salo is a part of the traditional national cuisine. the slavic word "salo" or "salanina" as applied to this type of food (it has other meanings as well) is often translated to english as "bacon" or "lard". unlike lard, salo is not rendered. unlike bacon, salo has little or no lean meat. it is similar to italian lardo, the main differences being the thickness of the cut (lardo is often sliced very thinly) and seasoning. east slavic salo uses salt, garlic, black pepper and sometimes coriander in the curing process, while lardo is generally seasoned with rosemary and other herbs.