131 Dishes

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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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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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Chlupaté knedlíky

Potato dumplings, serve with sauerkraut

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Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

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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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Csalamádé

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. the pickling procedure typically affects the food's texture and flavor. the resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. a distinguishing characteristic is a ph of 4.6 or lower, which is sufficient to kill most bacteria. pickling can preserve perishable foods for months. antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. if the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. for example, sauerkraut and korean kimchi are produced by salting the vegetables to draw out excess water. natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. other pickles are made by placing vegetables in vinegar. like the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. the acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.when both salt concentration and temperature are low, leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. at higher temperatures lactobacillus plantarum dominates, which produces primarily lactic acid. many pickles start with leuconostoc, and change to lactobacillus with higher acidity.

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Gyoza

Dumplings filled with minced meat, vegetables, typically pan-fried

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Halušky

Halušky (ipa: [ɦaluʃkɪ], plural in czech and slovak; hungarian: galuska, or nokedli; romanian: gălușcă; ukrainian: галушка; lithuanian: virtinukai) are a traditional variety of thick, soft noodles or dumplings found in many central and eastern european cuisines where they are known under different local names, particularly in slovakia, czech republic, ukraine, lithuania, romania and hungary. in slovakia, bryndzové halušky are considered a national dish. halušky can refer to the dumplings themselves, or to the complete dish.

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Hranolky

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Jogurt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

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Kapustníky

Sweet cabbage buns, buns filled with a sweet cabbage and cinnamon mixture

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Kapustové fliačky

Cabbage and square pasta, may contain ham, bacon, or be topped with sugar

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Knedle

Knedle (from german knödel, "dumpling"), is a dish of boiled potato-dough dumplings filled with plums or apricots, originating in the austro-hungarian empire. popular in central and eastern european countries, the dish is eaten as dessert, a main dish, or side dish.

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Knedlíky

Knedle (from german knödel, "dumpling"), is a dish of boiled potato-dough dumplings filled with plums or apricots, originating in the austro-hungarian empire. popular in central and eastern european countries, the dish is eaten as dessert, a main dish, or side dish.

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Koláč

Round pastry topped with fruit, jam, cheese, curds

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Lángos

Lángos (hungarian pronunciation: [ˈlaːŋɡoʃ]) is a typical hungarian street food. today it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of the brick or clay oven, to be served hot as the breakfast of the bread-baking day.

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Lekvár

Fruit jam or filling for sweets, made with apricot, cherry, peach, plum, prune, raspberry, sour cherry, strawberry

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Lokša

Lokša or lokše (slovak pronunciation: [ˈlɔkʂa] or slovak: [ˈlɔkʂe]; in english also written as loksha or lokshe) is a type of potato pancake like flatbread, popular in the cuisine of western slovakia and south moravian region of the czech republic. in south moravia, lokše is also term for wide noodles added to soups.

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Mrkvový šalát

Carrot salad

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Nokedli

Dumpling-like egg noodles, similar to spaetzle

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Obložené chlebíčky

Obložené chlebíčky ("garnished breads") are a type of open sandwich in czech and slovak cuisines. various toppings and garnishes are used, and they are often served as an appetizer dish or as a snack.

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Parena knedla

Large steamed dumpling, typically sliced and served as a side dish

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Parené buchty

Steamed dumplings filled with poppy seeds, jam, cheese, chocolate

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Parížsky šalát

Parisian salad, made with, salami, bologna, peas, pickles, mayonnaise, sour cream, salt, pepper

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Pečené zemiaky

Baked potatoes

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Peciva

Baked goods, for example, pastries, strudel, kifle, flatbreads, rolls, bread, pretzels, bagels, cinnamon rolls

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Pogácsa

Pogača is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia. found in the cuisines of the balkans, it can be leavened or unleavened, though the latter is considered more challenging to make. it is generally made from wheat flour, but barley and sometimes rye may be added. it can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.

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Rezanci

Egg noodles

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Rizoto

Risotto (, italian: [riˈzɔtto, -ˈsɔt-], from riso meaning "rice") is a northern italian rice dish cooked with broth until it reaches a creamy consistency. the broth can be derived from meat, fish, or vegetables. many types of risotto contain butter, onion, white wine, and parmigiano-reggiano. it is one of the most common ways of cooking rice in italy. saffron was originally used for flavour and its signature yellow colour.risotto in italy is normally a first course served before the main course, but risotto alla milanese is often served with ossobuco alla milanese as a main course.

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Škvarky

Čvarci (singular čvarak, serbian cyrillic: чварци / чварак, pronounced [t͡ʃʋǎːrt͜si], [t͡ʃʋǎːrak], slovene: ocvirki, romanian: jumări, polish: skwarki, czech: škvarky, slovak: škvarky, oškvarky, german: grammeln, ukrainian: шкварки, romanized: shkvarky, hungarian: töpörtyű, macedonian: чварки/џимиринки) is a specialty popular in southeastern europe, a variant of pork rinds. they are a kind of pork cracklings, with fat thermally extracted from the lard. čvarci are mostly a rustic countryside specialty, common to the cuisines of serbia, continental croatia, slovenia, romania, and macedonia. they can also be found in other countries throughout central and eastern europe: in poland, czechia, slovakia, austria, hungary, and ukraine. they are usually homemade, with industrial production not as pronounced. in larger cities they can be obtained on farmer markets or in supermarkets.

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Slané tyčinky

Breadsticks, topped with sesame seeds, caraway seeds, cheese

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Smažený sýr

Smažený sýr (czech pronunciation: [ˈsmaʒɛniː ˈsiːr]) or vyprážaný syr (slovak pronunciation: [ˈʋipraːʐaniː ˈsir]) – both meaning "fried cheese" – is a czech cuisine cheese-based dish that is widely consumed in both countries of the former state of czechoslovakia. it is a common street food in both countries and is popular among students as an inexpensive staple in school canteens. a slice of cheese (which is usually edam, but may also be hermelín or niva in the czech republic, emmental in slovakia) about 1.5 cm (0.6 in) thick is first breaded with flour, egg, and bread crumbs and then fried either in a pan or deep-fat fryer. it is typically served with tartar sauce or mayonnaise, and is often served accompanied by a side salad, potatoes (fries or boiled potatoes) it is similar to the italian mozzarella in carrozza. the dish may also be prepared with a thin slice of ham inserted between two slices of cheese, and in czech fast food outlets it is often served in the form of a sandwich – in something similar to a hamburger bun.

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Smažený sýr

Smažený sýr (czech pronunciation: [ˈsmaʒɛniː ˈsiːr]) or vyprážaný syr (slovak pronunciation: [ˈʋipraːʐaniː ˈsir]) – both meaning "fried cheese" – is a czech cuisine cheese-based dish that is widely consumed in both countries of the former state of czechoslovakia. it is a common street food in both countries and is popular among students as an inexpensive staple in school canteens. a slice of cheese (which is usually edam, but may also be hermelín or niva in the czech republic, emmental in slovakia) about 1.5 cm (0.6 in) thick is first breaded with flour, egg, and bread crumbs and then fried either in a pan or deep-fat fryer. it is typically served with tartar sauce or mayonnaise, and is often served accompanied by a side salad, potatoes (fries or boiled potatoes) it is similar to the italian mozzarella in carrozza. the dish may also be prepared with a thin slice of ham inserted between two slices of cheese, and in czech fast food outlets it is often served in the form of a sandwich – in something similar to a hamburger bun.

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Strudel

A strudel (, german: [ˈʃtʁuːdl̩]) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. it became popular in the 18th century throughout the habsburg empire. strudel is part of austrian cuisine but is also common in other central european cuisines. in italy it is recognized as a traditional agri-food product (pat) of south tyrol.the oldest strudel recipes (a millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the wienbibliothek im rathaus (formerly wiener stadtbibliothek). the pastry descends from similar near eastern pastries (see baklava and turkish cuisine).

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Šúľance

Rolled potato or cottage cheese dumplings with poppy seeds, breadcrumbs, bacon, scrambled eggs

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Šunkové rolky

Ham roll with cream and horseradish sauce inside

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Sushi rice

Short-grained white rice mixed with rice vinegar, salt and sugar, used to make sushi

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Syrové tyčinky

Cheese breadsticks

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Zemiaková kaša

Mashed potato, mashed potatoes (american and canadian english) or mashed taters, colloquially known as mash (british english), is a dish made by mashing boiled potatoes, usually with added milk, butter, salt and pepper. it is generally served as a side dish to meat or vegetables. when the potatoes are only roughly mashed, they are sometimes called smashed potatoes. dehydrated instant mashed potatoes and frozen mashed potatoes are available. mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.

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Zemiakové knedle

Potato dumplings, commonly log-shaped and cut into slices, but also made into balls, may be stuffed with bacon, sauerkraut, onions

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Zemiakový šalát

Potato salad, made with carrots, onion and pickles

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Stupavské Zelé

Slovakian sauerkraut, made by fermenting white záhorácka cabbage, from stupava, slovakia

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Skalický Trdelník

Trdelník (czech pronunciation: [ˈtr̩dɛlɲiːk]; or rarely trdlo or trozkol) is a kind of spit cake. it is made from rolled dough that is wrapped around a stick, then grilled and topped with sugar and walnut mix.

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Bratislavský Rožok

Pastry filled with poppy seeds or ground walnuts, from bratislava, slovakia

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Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.