Knedlíky is a type of Czech dumpling made using flour, milk and yeast. It is known for its unique cylindrical shape, similar to a roll, that is then boiled and sliced into flat and oblong dumplings. They are often eaten as a side to savory dishes such as soups and stews. While Knedlíky refers to …
Kurnik, also referred to as wedding pirog or tsar pirog, is a type of Russian savory pie typically stuffed with chicken, onions, eggs, rice or kasha, and several other optional ingredients. Occasionally, this dish is also stuffed with boiled rooster combs. Origin & Cultural Significance The kurnik is believed to have been invented in southern …
Hutspot is a traditional Dutch dish made from boiled potatoes, onions and carrots. This dish has an interesting origin in Dutch history and is now known as a cheap and nutritious comfort food. Made with hearty and starchy vegetables, Hutspot is often enjoyed on winter days. To incorporate Hutspot into a high-protein meal, many Dutch …
Kosovo, a small country nestled amongst the mountains of the Balkans, is a new political addition to the Balkan states, made so by its self-proclaimed independence from Serbia in 2008. Despite Kosovo’s status as a young and still disputed country, it has its own share of time-honored traditions of cuisine, culture, and beyond. At the …
Bienmesabe is a Spanish dessert made using ground almonds, egg yolk and honey as its main ingredients. Other ingredients such as cinnamon, lemon zest and sweet wine are also added, depending on the recipe used. Bienmesabe is a dish that is influenced by Moorish cuisine (those from Arabic North Africa) and is particularly popular in …
Drob, also known as Drob de Paște or Drob de Miel, is a traditional Romanian dish prepared using lamb offals (generally including the heart, liver, spleen, lungs and kidney), eggs (either fresh or boiled), herbs (such as garlic, dill, lovage and parsley), green onions, and bread dipped in milk or water. The boiled offals are …
Smørrebrød is a type of open-faced sandwich from Denmark, typically made by topping sliced rye bread with a variety of cured and smoked meats, cheeses, pickled vegetables, sauces, and fresh herbs. This dish is often eaten as a lunch or an on-the-go snack. While the most common Smørrebrød recipes usually call for smoked salmon or …
Lekach is a German cake that is spiced with nutmeg, mace, and cinnamon and then sweetened with brown sugar and honey. This cake originates in Germany’s Jewish culture, where it is a centerpiece of Rosh Hashanah, or Jewish New Year, celebrations. The star ingredient of Lekach is the honey used to sweeten it. The honey …
Vareniki, also known as pierogi in Poland, is a type of dumpling popular in Ukraine and Russia, which is typically filled with mashed potatoes, cottage cheese, sauerkraut or meat. The dumplings are usually crescent moon shaped and boiled in salted water until cooked. Vareniki is usually served with sour cream or butter, and can be …
Natas do ceu is a layered cream dessert, popular in Portugal, consisting of Maria cookies and layers of various creams. The first is a sweet egg cream made by whisking sugar syrup with egg yolks to create a sweet, yellow colored topping. The second cream is a mixture of meringue and whipped cream. The dessert …
Börek (also known as Burek, Byrek or Boureki) covers a range of pastry dishes made by layering thin phyllo dough, with fillings such as cheese, minced meat, spinach and seasonings, along with a creamy egg yogurt mixture which is baked into a crispy and flaky pie-like dish. Börek is commonly associated with Turkey but it …
A marron glacé is a confection that includes a chestnut candied in sugar syrup and glazed. It can be used as an ingredient in several desserts, although they can be served on their own too. Invented in northern Italy and southern France, marrons glacés are known to have a woody fragrance and a nutty flavor. …
Bigos, also known as Hunter’s Stew, is a Polish dish made with meats, mushrooms, and sauerkraut, which are then fried and set to simmer for hours. It is enjoyed in colder months and often made in large batches, as it is well known that the leftovers only get better with time. It is the national …
Krofne are a type of deep-fried donut which are popular in Serbia and Croatia. They are made using milk, butter, flour, eggs, sugar and yeast. Krofne don’t have a round hole in the center like donuts usually found in the US do. They can be filled with marmalade, chocolate or vanilla custard, and can also …
Kjötsúpa, also known as Icelandic meat soup, is a dish prepared using Icelandic sheep, lamb or mutton and a wide range of root vegetables. Ingredients like cabbage, rutabagas and carrots are also added to enhance the flavor. Additional ingredients include cauliflower and potatoes. Kjötsúpa is typically has quite a thin broth as its base but …
Soparnik is a Croatian pie with a filling consisting of chard, onion and parsley. It is traditionally prepared in Poljica, near the Omiš hinterland. Generally prepared in a round shape, soparnik is often served on special occasions. The dish was frequently referred to as ‘poor dry food’ as it was mostly eaten by the poor …
Stroopwafels are a type of filled waffle cookie, popular in the Netherlands. The cookie dough is made from flour, sugar, milk, eggs, cinnamon and yeast. The dough is rolled into balls which are cooked on a thin waffle iron. The cookies are then filled. In the US, most store bought stroopwafels are filled with caramel, …
Patatje Oorlog is a traditional Dutch street food dish that consists of fries, typically made of russet potatoes, topped with several ingredients including mayonnaise or mustard, chopped onions, tomato sauce, lemon and a peanut-based satay-style sauce. The sauce is seasoned with olek sambal, soy sauce and chili. This Dutch delicacy is generally offered in a …