63 Dishes

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Alivenci

Alivenci, plural form of alivancă, is a traditional custard tart, from the cuisine of moldavia made with cornmeal, cream cheese like urdă or telemea and smântână. a form of cheesecake was very popular in ancient greece. the secret of its manufacture was passed during the roman invasions. at that time, the latin name used for this type of cake was placenta that was transmitted in romanian culture.for saint peter, the moldovan prepare alivenci.

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Ardei umpluți

Stuffed peppers is a dish common in many cuisines. it consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. the dish is usually assembled by filling the cavities of the peppers and then cooking.

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Chicken tabaka

Chicken tabaka (georgian: წიწილა ტაბაკა tsitsila tabaka) or chicken tapaka (georgian: წიწილა ტაფაკა tsitsila tapaka) is a traditional georgian dish of a pan-fried chicken which is also popular in other caucasian cuisines. it also became a common restaurant dish in the soviet cuisine and is found nowadays in many restaurants throughout eastern europe and central asia.the chicken is fried in a traditional frying pan called tapa (georgian: ტაფა). for frying thoroughly, the chicken is flattened out on the pan and pressed by a weight. in modern cookery, special pan sets with a heavy cover or with a screw press are often used. chicken tabaka is often seasoned with garlic or dressed with traditional georgian sauces, such as bazhe, satsivi or tkemali.

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Dovlecei umpluti

Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in the region of the former ottoman empire from the balkans to the levant and egypt, a kind of dolma. it consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. the meat version is served hot, as a main course. the meatless version is considered an "olive-oil dish" and is often eaten at room temperature or warm.

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Ficatei de pui

Chicken livers, stewed, fried with onions, made into pate, served with scrambled eggs, rice pilaf, polenta

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Frigarui

Frigărui (romanian pronunciation: [friɡəˈruj], singular: frigăruie) is a romanian dish consisting of small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, similar to shashlik or shish kebab. often, the pieces of meat alternate with bacon, sausages, or vegetables, such as onions, tomatoes, bell peppers and mushrooms. it is seasoned with spices such as pepper, garlic, savory, rosemary, marjoram and laurel. the word frigăruie is a diminutive form of frigare "skewer", which is derived from a frige, meaning "to grill" or "to fry". this in turn comes from the latin frῑgĕre "roast, fry" and as such is a cognate of the english "fry".

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Funchoza

Mung bean noodles with beef, chicken, shrimp, julienned vegetables, oil and vinegar

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Kasha

In english, kasha usually refers to pseudocereal buckwheat or its culinary preparations. in various east-central and eastern european countries, kasha can apply to any kind of cooked grain. it can be baked but most often is boiled, either in water or milk, and therefore the term coincides with the english definition of porridge, but the word can also refer to the grain before preparation, which corresponds to the definition of groats. this understanding of kasha concerns mainly belarus (каша), the czech republic (kaše), lithuania (košė), poland (kasza), romania and the republic of moldova (caşa), russia (каша), slovakia (kaša), kazakhstan, and ukraine (каша), where the term, besides buckwheat, can apply to wheat, barley, oats, millet and rye. kashas have been an important element of slavic diet for at least one thousand years.this english-language usage probably originated with jewish immigrants, as did the form קאַשי kashi (literally translated as "porridges").

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Katliety

Frikadelle are flat, pan-fried meatballs of minced meat, often likened to the danish version of meatballs. the origin of the dish is unknown. the term frikadelle is german but the dish is associated with danish, scandinavian and polish cuisines as well as german cuisine. it is considered a national dish in denmark. they are one of the most popular meals in poland, where they are known as kotlety mielone. in norway, the dish is known as kjøttkaker, and in sweden as pannbiff. there are various local variants of frikadelle throughout scandinavia, as both a main course and a side dish. in sweden, the word frikadeller refers to meatballs that are boiled, not pan-fried.

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Mamaliga

Mămăligă (romanian pronunciation: [məməˈliɡə] (listen);) is a porridge made out of yellow maize flour, traditional in romania, moldova and west ukraine. poles from the lviv area also prepare this traditional dish. in italy, portugal, switzerland, slovenia, croatia and many other countries, this dish is known as polenta, while in georgia, it is called ღომი (gomi).

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Mangea

Chicken with sauce

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Moussaka

Moussaka (, uk also , us also ) is an eggplant- or potato-based dish, often including ground meat, which is common in the balkans and the middle east, with many local and regional variations. the best-known version in europe and the americas is the greek variant created in the 1920s by nikolaos tselementes. many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). in greece, the dish is layered and typically served hot. the versions in egypt, turkey and the rest of the middle east are quite different. in egypt, messa'aa can be made vegan or vegetarian as well as with meat; in all cases, the main ingredient is the fried eggplant. in turkey, mussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. in saudi arabia muṣagga‘a is eaten hot, but in other arab countries, it is often eaten cold, but occasionally hot as well. vegan variants are prepared for fast days.

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Nalysnyky

Crepes, filled with cheese, meat, mushrooms, fruit

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Parjoale

Pârjoale (also called moldavian pârjoale; romanian: pârjoale moldovenești), plural form of pârjoală, are romanian and moldovan meatballs, usually minced pork and beef (sometimes lamb or chicken) mixed with eggs, grated potatoes, slices of bread soaked in milk or water, chopped onions, herbs (parsley, dill, thyme), spices (pepper) and salt, homogenized to form balls which are flattened to an elongated shape, passed through bread crumbs, and fried in hot oil. they can also be marinated in a tomato sauce.

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Pelmeni

Pelmeni (russian: пельмeни—plural, pronounced [pʲɪlʲˈmʲenʲɪ]; pelmen, russian: пельмень—singular, pronounced [pʲɪlʲˈmʲenʲ]) are dumplings of russian cuisine that consist of a filling wrapped in thin, unleavened dough. it is debated whether they originated in ural or siberia. pelmeni have been described as "the heart of russian cuisine".

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Peste prajit

Fried fish, serve with polenta and mujdei (garlic sauce), mamaliga, brinza cheese, tejföl (sour cream)

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Pirog

Pirog (russian: пиро́г, ipa: [pʲɪˈrok] (listen), pl. pirogi пироги [pʲɪrɐˈɡʲi]; belarusian: піро́г; northern sami: pirog; latvian: pīrāgs, pl. pīrāgi; ukrainian: пиріг pyrih, pl. pyrohy пироги; lithuanian: pyragas, pl. pyragai; finnish: piirakka) is a baked case of dough with either sweet or savory filling. the dish is common in eastern european cuisines. pirogi (pl.) are characterized as "ubiquitous in russian life" and "the most popular and important dish" and "truly national goods" of russian cuisine.the name is derived from the ancient proto-slavic word pir, meaning "banquet" or "festivity". the russian plural, pirogi (with the stress on the last syllable), should not be confused with pierogi (stress on "ro" in polish and english) in polish cuisine, which are dumplings similar to russian pelmeni or ukrainian varenyky.

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Punjeni patlidžani

Stuffed eggplant

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Roast lamb

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

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Roast pork

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Roast rabbit

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Rulada de pui

Chicken roll

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Sarmale

Sarma (cyrillic: сарма), commonly marketed as stuffed grape leaves or stuffed cabbage leaves, is a stuffed dish in southeastern european and middle eastern cuisine that comprises fermented leaves—such as cabbage, patencia dock, collard, grapevine, kale or chard leaves—rolled around a filling of grains (such as rice), minced meat, or both. sarma is part of the broader category of stuffed dishes known as dolma.

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Shashlik

Shashlik, or shashlick (russian: шашлык shashlyk), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. it is known traditionally by various other names in the caucasus, eastern europe and central asia, and from the 19th century became popular as shashlik across much of the russian empire and nowadays in the russian federation and former soviet republics.

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Varenyky

Pierogi are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. they are often pan-fried before serving. pierogi or their varieties are associated with the cuisines of central, eastern and southeastern europe, though they most likely originated in china and came to europe via trade in the middle ages. the widely-used english name pierogi was derived from polish. in ukrainian, they are called varenyky. pierogi are also popular in modern-day american and canadian cuisine, where they are sometimes known under different local names. typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. savoury pierogi are often served with a topping of sour cream, fried onions, or both.

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Zrazy

Zrazy (polish: zrazy, lithuanian: zrazai or mušti suktinukai) is a meat roulade dish popular in poland (silesian rouladen), western belarus and lithuania. its origin can be traced back to the times of the polish–lithuanian commonwealth.

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Mici

Mititei or mici (both romanian words meaning "little ones", "small ones") is a dish from the romanian cuisine, consisting of grilled ground meat rolls in cylindrical shape made from a mixture of beef, lamb with spices, such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika. sodium bicarbonate and broth or water are also added to the mixture. it is similar to ćevapi and other ground meat based dishes throughout the balkans and middle east. it is often served with french fries, mustard and murături (pickled vegetables).

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Banitsa

Banitsa (bulgarian: баница, macedonian: баница, serbian: баница, гибаница ) also transliterated as banica and banitza) is a traditional pastry dish made in bulgaria, north macedonia and serbia, prepared by layering a mixture of whisked eggs, natural yogurt and pieces of white brined cheese between filo pastry and then baking it in an oven. traditionally, lucky charms are put into the pastry on certain occasions, particularly on new year's eve. these charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). more recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. wishes may include happiness, health, or success throughout the new year (similar to fortune cookies). banitsa is served for breakfast with plain yogurt, ayran, or boza. it can be eaten hot or cold. some varieties include banitsa with spinach "спаначник" (spanachnik) or the sweet version, banitsa with milk "млечна баница" (mlechna banitsa) or pumpkin "тиквеник" (tikvenik).

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Belyash

Peremech (tatar: пәрәмәч / pərəməç / pärämäç; bashkir: бәрәмес, tr. beremes; russian: беляш, tr. belyash) is an individual-sized fried dough pastry common for volga tatar and bashkir cuisines. it is made from unleavened or leavened dough and usually filled with ground meat and chopped onion. originally, finely chopped pre-cooked meat was used as a filling, but later raw ground meat became more common. alternatively, peremech can be filled with potato or quark.peremech is usually shaped into a flattened sphere with a circular "window" in the middle. in contrast to doughnuts, the hole does not go all the way through, but is only made at the top, such that the filling is visible in the middle. the shape is thus somewhat similar to russian vatrushka. however, dough neatly kneaded around the hole gives the classical peremech its distinctive shape.peremech is traditionally served with broth, qatiq (yogurt) or ayran.nowadays, the meat-filled version is popular throughout russia and other post-soviet countries where it is usually referred to as belyash (russian: беляш, pl. беляши, belyashi). this word appeared in russian in the second half of the 20th century and possibly derives from another tatar word, bəleş, which denotes a baked full-size pie with meat and potato filling. modern variants of belyashi can also be made without a hole in the top. along with pirozhki and chiburekki, belyashi are a common street food in the region. in finland the pastry is known as "pärämätsi" & first appeared in 1960s in tampere.

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Musaca

Potato and meat pie, similar to moussaka but typically made without eggplant

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Pirozhki

Pirozhki (russian: пирожки́, tr. pirožkí, ipa: [pʲɪrɐʂˈkʲi], plural form of pirozhok; ukrainian: пиріжки, pyrizhky) are russian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. pirozhki are a popular street food and comfort food in russia.

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Placinta

Plăcintă  (romanian pronunciation: [pləˈtʃintə]) is a romanian, moldovan and ukrainian traditional pastry resembling a thin, small round or square-shaped cake, usually filled with apples or a soft cheese such as urdă.

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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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Borș

Borș is either (1) a liquid ingredient used in romanian and moldovan cuisine or (2) the sour soup (ciorbă) typically made with this ingredient. the ingredient borș consists of water in which wheat or barley bran, sometimes sugar beet or a slice of bread have fermented. after decanting, the result is a slightly yellowish, sour liquid which can also be drunk as such. it contains lactic acid plus vitamins and minerals extracted from the bran. whole lovage leaves can be added in the final liquid. borș can also mean a sour soup (ciorbă) where the sour ingredient is typically borș. the word borș shares its etymology with the ukrainian borshch or borscht, but it has a different meaning: the traditional ukrainian borshch is a beetroot soup, which romanians generally call borș de sfeclă roșie (red beetroot borscht) ". in fact, romanian gastronomy may use with hardly any discrimination the romanian word ciorbă ("soup"), borș or, sometimes, zeamă ("juice") or acritură ("sour stuff"). in moldavia region (nowadays, western moldavia, moldova, and bukovina), where romanians lived in closest contact with ukrainians, the word borș means simply any sour soup.romanian "borș" soup recipes can include various kinds of vegetables and any kind of meat, including fish. "borș/ciorbă de perișoare" (a broth with meatballs) is quite common. one ingredient required in all recipes by romanian tradition is lovage leaves, which has a characteristic flavour and significantly improves the soup's aroma.

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Borscht

Borscht (english: (listen)) is a sour soup common in eastern europe and northern asia. in english, the word "borscht" is most often associated with the soup's variant of ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. the same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its slavic name. with time, it evolved into a diverse array of tart soups, among which the ukrainian beet-based red borscht has become the most popular. it is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. it is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. its popularity has spread throughout eastern europe and – by way of migration away from the russian empire – to other continents. in north america, borscht is often linked with either jews or mennonites, the groups who first brought it there from europe. several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within eastern orthodox, greek catholic, roman catholic, and jewish religious traditions. in 2022, the united nations educational, scientific, and cultural organization (unesco) announced that it had placed borscht on the list of intangible cultural heritage in need of urgent safeguarding due to the risk that russia's invasion posed to the soup's status as an element of ukraine's cultural heritage. the new status means ukraine could now apply for special funds to finance projects promoting and protecting the dish.

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Chakhokhbili

Chakhokhbili (georgian: ჩახოხბილი) is a traditional georgian dish of stewed chicken, tomato with fresh herbs. its name comes from the georgian word ხოხობი (khokhobi) which means pheasant.

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Chorba

Chorba from arabic (شوربه) from the word chareb (شرب, drinked) or shorba is a broad class of stews or rich soups found in national cuisines across the middle east, algeria, central europe, eastern europe, central asia, middle east, balkans and the indian subcontinent. it is often prepared with added ingredients but served alone as a broth or with bread.

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Ciorba de miel

Lamb soup, sour lamb soup

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Ciorba radauteana

Sour chicken soup made with garlic and lemon, originally from the city of radauti, serve with tejföl (sour cream)

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Ghiveci

Stewed vegetables, may also contain fish, chicken, lamb

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Ghiveci cu pește

Stewed or sauteed fish and vegetables

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Hybivka

Mushroom soup

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Kharcho

Kharcho, also spelled as harcho (georgian: ხარჩო), is a traditional georgian soup containing beef, rice, cherry plum purée and chopped walnuts (juglans regia). the soup is usually served with finely chopped fresh coriander. the characteristic ingredients of the soup are meat, cherry plum purée made from tklapi or tkemali, rice, chopped walnuts and a spice mix which varies between different regions of georgia. an example of a georgian recipe for kharcho is made using beef, lamb, pork, chicken or goose. cut a cleaned, thoroughly washed piece of beef brisket into pieces, put it in 2 quarts of water, bring to the boil and simmer for 2–2.5 hours, skimming the foam. when the meat is soft add the rice; after 10 minutes add the chopped walnuts, allspice, bay leaf and peppercorns. when it is almost ready add the cherry plum paste, the spices (cerulea, coriander seed, paprika, turkish smoked red pepper) and then simmer for 5 minutes more. adjust salt, add the fresh coriander, let it cool, and serve.

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Kurinyy sup

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. the classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

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Meatball soup

Meatball soup is a soup made using meatballs, simmered with various other ingredients. the classic meatball soup consists of a clear broth, often with pieces of or whole meatballs with vegetables; common additions are pasta (e.g., noodles, although almost any form can be used), dumplings, or grains such as rice and barley. various types of meat are used, such as beef, lamb, pork and poultry.