Easy Recipes from Around the World, Page 17

New to a cuisine, or just want something forgiving? These authentic dishes are rated easy, approachable methods, everyday techniques, real flavor from real places.
899 recipes · showing 769 to 816
Prežganka (Slovenian Toasted Flour Soup)Ljubljana, Slovenia · easy · 30 minFlour browned slowly in butter or lard with caraway, whisked into water and simmered, then finished with ribbons of beaten egg and crisp bread croutons.
Speca me Maze (Kosovar Peppers in Kajmak Cream)Pristina, Kosovo · easy · 40 minBlistered, peeled peppers fried with garlic and simmered in a rich sauce of kajmak, yogurt and fresh white cheese, scooped up hot with plenty of warm bread.
Vinegret (Beet, Potato and Pickle Salad)Minsk, Belarus · easy · 1 h 5 minDiced boiled beets, potatoes and carrots with dill pickles, sauerkraut, onion and green peas, dressed simply with unrefined sunflower oil, a ruby-red salad for every Belarusian holiday table.
Passatelli in Brodo (Breadcrumb and Parmesan Noodles in Broth)City of San Marino, San Marino · easy · 40 minA soft dough of breadcrumbs, Parmigiano, egg, lemon zest and nutmeg pressed into thick strands straight into simmering meat broth, a warming first course from the Romagna hills.
Pourgouri Pilafi (Cypriot Bulgur and Vermicelli Pilaf)Nicosia, Cyprus · easy · 35 minCoarse bulgur cooked with onion, vermicelli toasted golden in olive oil, and ripe tomato, then left to steam until fluffy, the everyday Cypriot side served with a bowl of yogurt.
Espinacs a la Catalana (Spinach with Raisins and Pine Nuts)Andorra la Vella, Andorra · easy · 1 hSpinach wilted and squeezed dry, then tossed in olive oil with sliced garlic, toasted pine nuts and plump soaked raisins, a sweet and savoury side from the Catalan kitchen.
Zapiekanka (Polish Open-Faced Mushroom Baguette)Lesser Poland, Poland · easy · 35 minA halved baguette piled with buttery fried mushrooms and onion, blanketed in grated yellow cheese, baked until bubbling and finished with a zigzag of ketchup and chives.
Kepta Duona (Lithuanian Fried Garlic Rye Bread)Vilnius, Lithuania · easy · 25 minFingers of dark rye bread fried in oil until crunchy, rubbed with raw garlic and salted, then drenched in a warm, garlicky cheese and mayonnaise sauce, the Lithuanian bar snack.
Apfelmus (Liechtenstein Apple Sauce)Vaduz, Liechtenstein · easy · 30 minTart cooking apples simmered soft with a splash of water or sweet cider, lemon, a little sugar and cinnamon, then mashed into a chunky sauce, the essential partner to Käsknöpfle.
Fagioli all’Uccelletto (Tuscan Beans with Sage and Tomato)Tuscany, Italy · easy · 13 h 45 minSoft cannellini beans simmered in olive oil scented with garlic and sage, then stewed in tomato until glossy, the Tuscan contorno for sausages and grilled meat.
Patatas a lo Pobre (Andalusian Poor Man’s Potatoes)Andalusia, Spain · easy · 50 minSliced potatoes slowly confited in olive oil with onion, green and red peppers and whole garlic, then browned at the end, the Andalusian side for chops, fish and fried eggs.
Śledź w Śmietanie (Polish Herring in Sour Cream)Masovia (Warsaw), Poland · easy · 3 h 25 minSalted herring soaked mild, cut into pieces and folded through sour cream with grated apple, onion, dill and chives, a cold starter for Christmas Eve and every family feast.
Mizeria (Polish Cucumber Salad with Sour Cream)Lesser Poland, Poland · easy · 30 minPaper-thin cucumber slices, salted and squeezed, then dressed in sour cream with lemon, a pinch of sugar and plenty of dill, the cool side for a pork cutlet and new potatoes.
Patates Lemonates (Greek Lemon Roast Potatoes)Attica (Athens), Greece · easy · 1 h 30 minPotato wedges roasted in a bath of olive oil, lemon juice, water, garlic and dried oregano until they drink up the liquid and turn golden at the edges and creamy inside.
Batatas a Murro (Portuguese Punched Potatoes)Lisbon, Portugal · easy · 1 h 5 minSmall potatoes roasted in their skins on coarse salt, given a punch to crack them open, then drenched in hot olive oil with garlic, the partner of roast salt cod.
Flädlesuppe (Swabian Pancake Strip Soup)Swabia, Germany · easy · 1 hThin, golden pancakes rolled and cut into ribbons, set in the bowl and covered with hot, clear beef broth and chives, the first course of a Swabian Sunday dinner.
Hideg Meggyleves (Hungarian Cold Sour Cherry Soup)Great Hungarian Plain, Hungary · easy · 6 h 35 minSour cherries simmered with sugar, cinnamon and cloves, thickened with sour cream and served ice cold, the pink first course of a Hungarian summer lunch.
Nokedli (Hungarian Egg Dumplings)Great Hungarian Plain, Hungary · easy · 20 minSoft little dumplings of flour, egg and water dropped through a nokedli grater into boiling salted water, the indispensable side for chicken paprikash and pörkölt.
Baklazhanna Ikra (Odesa-Style Eggplant Caviar)Poltava, Ukraine · easy · 2 h 20 minRoasted eggplant, pepper and tomato, peeled and chopped by hand with garlic, herbs, sunflower oil and a splash of vinegar, a cold zakuska spread on black bread.
Irish SconesMunster, Ireland · easy · 30 minTall, tender white scones rubbed with cold butter, bound with egg and milk, glazed and baked in a very hot oven, split warm with butter and jam for the cup of tea.
Chokladbollar (Swedish Chocolate Oat Balls)Skåne, Sweden · easy · 1 hNo-bake balls of oats, butter, sugar, cocoa and a splash of cold coffee, rolled in pearl sugar and chilled, a fixture of Swedish fika and children’s parties.
Scottish Shortbread (Petticoat Tails)Scotland (Moray Coast), United Kingdom · easy · 1 h 30 minPale, crumbly shortbread of one part sugar, two parts butter and three parts flour, pressed into a round, cut into petticoat-tail wedges and baked slowly, for tea and Hogmanay.
Stoofpeertjes (Dutch Red Wine Stewed Pears)Gelderland, Netherlands · easy · 3 h 20 minHard Gieser Wildeman cooking pears stewed for hours with red wine, sugar and cinnamon until they turn deep ruby red, the sweet side for game, stews and winter stamppot.
Nakládaný Hermelín (Czech Pickled Hermelín Cheese)Bohemia, Czechia · easy · 5 daysSoft white-rind hermelín cheeses split, spread with garlic, chilli and paprika paste, layered with onion, bay and peppers in a jar of oil and left to ripen, the Czech pub snack for beer.
Gogonele Murate (Romanian Pickled Green Tomatoes)Transylvania, Romania · easy · 3 weeksSmall green tomatoes packed in jars with garlic, horseradish, dill stalks, celery leaves, carrot and chilli, covered with salt brine and left to ferment, the winter murături for every Romanian table.
Surkål (Norwegian Sweet and Sour Cabbage)Vestland (Bergen), Norway · easy · 1 h 5 minFinely shredded white cabbage simmered slowly with caraway, grated apple and a splash of vinegar, then balanced with sugar, the pale sweet-sour cabbage that sits beside the Christmas ribbe.
Svele (Norwegian Ferry Pancakes)Vestland (Bergen), Norway · easy · 1 h 5 minThick, soft buttermilk griddle cakes raised with baking soda and hartshorn salt, spread with butter and sugar or brown cheese and folded in half, the snack of the West Norway ferries.
Wiener Erdäpfelsalat (Viennese Potato Salad)Vienna, Austria · easy · 1 h 45 minWaxy potatoes sliced while warm and soaked in a dressing of hot beef broth, vinegar, oil, mustard and onion until glossy and slightly creamy, served lukewarm with chives beside a Wiener Schnitzel.
Topfengolatsche (Austrian Quark Pastry)Vienna, Austria · easy · 45 minSquares of buttery puff pastry wrapped around a lemony vanilla Topfen and raisin filling, the corners folded to the middle and baked golden, the pastry in every Viennese bakery window.
Chicons Braisés (Belgian Braised Endives)Flanders, Belgium · easy · 55 minWhole Belgian endives braised slowly in butter with a pinch of sugar, lemon juice and nutmeg until meltingly soft, then browned in the pan to a golden caramel, served alongside roast meat and poultry.
Rosolli (Finnish Beetroot and Herring Salad)North Karelia, Finland · easy · 2 h 20 minDiced beetroot, potato, carrot, gherkin, apple and onion layered with pickled herring and egg, served cold with a pink dressing of whipped cream tinted with beetroot vinegar, from the Finnish Christmas table.
Lanttulaatikko (Finnish Swede Casserole)North Karelia, Finland · easy · 2 h 5 minMashed swede enriched with cream-soaked breadcrumbs, egg, dark syrup, ginger and nutmeg, baked slowly until the top is patterned brown, the Finnish Christmas casserole served beside the ham.
Tarteletter med Høns i Asparges (Danish Chicken and Asparagus Tartlets)Zealand (Copenhagen), Denmark · easy · 1 hCrisp puff pastry cases warmed in the oven and filled to overflowing with poached chicken and white asparagus in a creamy butter-and-flour sauce, a classic Danish starter for Christmas lunches and family parties.
Tarhana Čorba (Bosnian Tarhana Soup)Sarajevo, Bosnia & Herzegovina · easy · 1 h 10 minA tomato-red soup of beef mince, carrot, pepper and celery thickened with tarhana, the tangy dried pellets of fermented dough and yogurt, served in bowls with a dollop of sour cream.
Silkė su Grybais (Lithuanian Herring with Mushrooms)Vilnius, Lithuania · easy · 3 h 55 minPieces of marinated herring layered with dried forest mushrooms and onions fried in oil, left to stand until the flavours meet, one of the herring dishes that open the Lithuanian Christmas Eve supper.
Patata il-Forn (Maltese Baked Potatoes with Fennel Seed)Valletta, Malta · easy · 1 h 40 minThin slices of potato layered with onion, garlic and toasted fennel seeds, moistened with stock, olive oil and a little tomato paste, and baked until soft underneath and crisp and golden on top.
Srpska Salata (Serbian Salad)Šumadija (Belgrade), Serbia · easy · 15 minDiced ripe tomatoes, cucumber and onion with a little hot pepper, dressed simply with sunflower oil, vinegar and salt, the summer salad set beside every plate of Serbian grilled meat.
Gibanica (Serbian Cheese Pie)Šumadija (Belgrade), Serbia · easy · 1 h 15 minSheets of filo crumpled into a baking dish with a mixture of white cheese, eggs, yogurt, oil and sparkling water, baked until puffed, crisp and golden on top and soft inside, eaten warm with yogurt.
Dagnje na Buzaru (Croatian Mussels in White Wine and Garlic)Dalmatia, Croatia · easy · 32 minAdriatic mussels steamed open in a pot with olive oil, garlic, parsley and white wine, the juices thickened with a spoonful of breadcrumbs, served in the pot with plenty of bread for mopping up.
Blitva (Dalmatian Swiss Chard and Potatoes)Dalmatia, Croatia · easy · 40 minPotatoes and Swiss chard boiled together until soft, then turned in plenty of olive oil warmed with garlic and roughly crushed, the green side dish that goes with grilled fish all along the Dalmatian coast.
Princesi (Bulgarian Baked Minced Meat Toasts)Sofia, Bulgaria · easy · 35 minSlices of bread spread with minced beef seasoned with onion, savory and cumin, topped with yellow kashkaval cheese and baked until the meat is browned, the quick Bulgarian snack sold as fast food and made at home.
Cesnaková Polievka (Slovak Garlic and Potato Soup)Bratislava, Slovakia · easy · 40 minA clear, garlicky Slovak soup of potatoes simmered with paprika, caraway and marjoram, ladled over toasted bread and finished with grated cheese.
Matevž (Slovenian Mashed Beans and Potatoes)Ljubljana, Slovenia · easy · 13 h 45 minSoaked beans and potatoes cooked separately, mashed together and topped with onion fried golden in lard and a little crushed garlic, the Slovenian side for sour turnip, sauerkraut and sausages.
Belokranjska Pogača (Bela Krajina Flatbread)Ljubljana, Slovenia · easy · 1 h 10 minA soft, round yeast flatbread from Bela Krajina, scored in a criss-cross pattern, glazed with egg and scattered with caraway and coarse sea salt, torn apart warm and never cut with a knife.
Ballokume (Albanian Cornmeal Cookies from Elbasan)Tirana, Albania · easy · 45 minCrumbly, melt-in-the-mouth cookies from Elbasan made from fine cornmeal, butter, sugar and eggs beaten together hard and baked until the tops crack, the treat of the Albanian spring festival, Dita e Verës.
Malosolnye Ogurtsy (Russian Lightly Salted Dill Cucumbers)Moscow, Russia · easy · 12 h 20 minSmall, crisp cucumbers packed with dill and garlic and covered with hot salt brine, ready overnight: bright green, crunchy, garlicky and only lightly salted, the summer pickle of the Russian table.
Marineeritud Kõrvits (Estonian Sweet Pickled Pumpkin)Tartu, Estonia · easy · 40 minCubes of yellow pumpkin simmered in a spiced sweet-sour syrup with cinnamon, cloves, allspice and ginger until glassy but still firm, the sparkling orange side for roast pork and blood sausage on the Estonian Christmas table.
Kohuke (Estonian Chocolate-Glazed Curd Bars)Tartu, Estonia · easy · 2 hFresh curd cheese beaten with sugar, butter and vanilla, shaped into little bars, frozen firm and dipped in dark chocolate, a homemade take on the curd snack every Estonian grows up with.
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