86 Dishes

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Ahjukoot

Roast pork leg, common on shrove thursday

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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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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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Funchoza

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

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Hakklihakotletid

Ground beef patties, serve with pan juices, mushroom gravy, potatoes

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Hanepraad

Roast goose, for example, stuffed with apples and plums

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Hernetatrapuder

Porridge made with peas and buckwheat

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Kapsarullid

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. it is common to the cuisines of central, northern, eastern and southeastern europe and much of western asia, northern china, as well as parts of north africa. meat fillings are traditional in europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. grains such as rice and barley, mushrooms, and vegetables are often included as well. fermented cabbage leaves are used for wrapping, particularly in southeastern europe. in asia, seafoods, tofu, and shiitake mushrooms may also be used. chinese cabbage is often used as a wrapping. cabbage leaves are stuffed with the filling which are then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. the sauce varies widely by cuisine. in sweden and sometimes in finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. in eastern europe, tomato-based sauces and sour cream are typical. in lebanon, the cabbage is stuffed with rice and minced meat and only rolled to the size of a cigar. it is usually served with a side dish of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint. the cabbage roll is a staple in romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. traditionally made with pork, beef, bacon, rice, spices and aromatics, broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers. nancy krcek allen, who wrote a cooking textbook, stated that the origins are unclear and that it is possible multiple groups of people invented it at the same time. a version called holishkes is traditionally eaten by jews on simchat torah; stuffed cabbage is described by gil marks to have entered jewish cooking some 2,000 years ago. recipes vary depending on region; northern poles prefer a savory sauce, while galicia and ukraine favor sweet-and-sour, for example.

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Karbonaad

Kotellets (fr. côtelette „chop“, from fr. côte resp. lat. costa „rib“), also known as koteletts, karree, karbonade or cutlets, are a german meat dish made of slices of meat from the rib area, including the bone. the piece of rib is found on both sides of the spine behind the neck. koteletts are typically offered from pork, veal and mutton, but they can also come from beef. usually, koteletts are served either roasted or grilled, but in some cases they are also served breaded (cf. breaded cutlet).

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Kartuliporss

Mashed potato and meat casserole

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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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Kiievi kotlet

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Kiluvõileib

Open-face sprat sandwich, made with sprat fish on rye bread with a boiled egg and sauce

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Kooreklops

Pork in cream sauce

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Kotletid

Meat patties, made with pork, beef, veal

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Lambapraad

Roast lamb

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Lasagne

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

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Lihapallid

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

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Liharullid

A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry. roulade can be savory or sweet. swiss roll is an example of a sweet roulade. traditionally found in various european cuisines, the term roulade originates from the french word rouler, meaning "to roll".

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Makaronivorm

Macaroni casserole with meat, cheese

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Mulgikapsad

Braised pork with barley and sauerkraut

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Mulgipuder

Porridge made with mashed potatoes and barley, may also contain bacon and onions

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Munapuder

Scrambled eggs

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Pannkook

Pancakes or crepes, may have sweet or savory filling/topping

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Pardipraad

Roast duck

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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. the debate about the exact place of origin is still active, with ural and siberia both maintaining strong claims. pelmeni have been described as "the heart of russian cuisine".

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Pikkpoiss

Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. the final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. it is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. vegetarian adaptations of meatloaf may use imitation meat or pulses. the cooked meatloaf can be sliced like a loaf of bread to make individual portions. it can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, rich cheeses, or vegetables.

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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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Porridge

Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. it is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. it is usually served hot in a bowl, depending on its consistency. oat porridge, or oatmeal, is one of the most common types of porridge. gruel is a thinner version of porridge.

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Pozharsky cutlet

A pozharsky cutlet (russian: пожарская котлета, pozharskaya kotleta, plural: пожарские котлеты, pozharskie kotlety; also spelled pojarski) is a breaded ground chicken or veal patty that is typical for russian cuisine. a distinct feature of this cutlet is adding butter to minced meat which results in an especially juicy and tender consistency. the dish was created in the beginning of the 19th century in russia and later adopted by french haute cuisine.

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Praetud räimed

Pan-fried smelts

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Praetud veisemaks

Fried beef liver

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Röövlipraad

Meat and vegetables cooked in an earth oven

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Šašlõkk

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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Schnitzel

A schnitzel is a thin slice of meat. the meat is usually thinned by pounding with a meat tenderizer. most commonly, the meat is breaded before frying. breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. schnitzel is very similar to the dish escalope in france, tonkatsu in japan, cotoletta in italy, kotlet schabowy in poland, milanesa in argentina, chuleta valluna in colombia, and chicken-fried steak and pork tenderloin of the united states.

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Seafilee

Pork tenderloin, also called pork fillet, pork steak or gentleman's cut, is a long, thin cut of pork. as with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae, the most tender part of the animal, because those muscles are used for posture rather than locomotion.

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Seakoot

A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. it is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.

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Seapraad

Roast pork

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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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Sibulaklops

Steak and onions

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Sink

Ham

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Šnitsel

A schnitzel is a thin slice of meat. the meat is usually thinned by pounding with a meat tenderizer. most commonly, the meat is breaded before frying. breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. schnitzel is very similar to the dish escalope in france, tonkatsu in japan, cotoletta in italy, kotlet schabowy in poland, milanesa in argentina, chuleta valluna in colombia, and chicken-fried steak and pork tenderloin of the united states.

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Tushonka

Tushonka (russian: тушёнка, ipa: [tʊˈʂonkə], from тушение — 'braising') is a canned stewed meat especially popular in russia and other countries of the former eastern bloc. it has become a common name for different kinds of canned stewed meat, not all of which correspond to the strict gost standards.tushonka can be used and preserved in extreme situations, and therefore is a part of military food supplies in the cis. for the people of the soviet union, tushonka was a part of military and tourist food supplies; at some extreme periods of time it could only be bought with food stamps.

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Ühepajatoit

Stewed meat and vegetables

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Vasikapraad

Veal roast