Europe Recipes, Page 7

Village recipes guarded for generations. Below are 411 authentic Europe recipes, each tied to a real country and region, with the cultural story, ingredients, and step-by-step method, adaptable to seven dietary needs.
411 recipes · showing 289 to 336
LángosGreat Hungarian Plain, Hungary · medium · 1 h 45 minA plate-sized disc of deep-fried dough rubbed with garlic and heaped with sour cream and cheese, Hungary's market-day treat.
Shopska SalataSofia, Bulgaria · easy · 15 minDiced tomato, cucumber, and pepper under a snowy blanket of grated white cheese, Bulgaria's national salad.
Gravlax (Gravad Lax)Skåne, Sweden · easy · 1 daySalmon dry-cured for a couple of days in salt, sugar, dill and white pepper, sliced paper-thin and served with a sweet mustard-dill sauce.
Janssons Frestelse (Jansson’s Temptation)Skåne, Sweden · easy · 1 h 20 minA creamy gratin of matchstick potatoes layered with sweet onions and Swedish spiced sprats, baked in cream and milk until golden.
KulajdaBohemia, Czechia · medium · 55 minA creamy, sharply sour South Bohemian soup of potatoes and mushrooms thick with dill, finished with vinegar and topped with a poached egg.
Ciorbă de PerișoareTransylvania, Romania · medium · 1 h 10 minA tangy Romanian sour soup of pork-and-rice meatballs simmered with root vegetables, soured with fermented borș and finished with lovage.
Inlagd Sill (Pickled Herring)Skåne, Sweden · easy · 1.5 daysSalt herring soaked and pickled in a sweet-sour 1-2-3 brine of vinegar, sugar and water with allspice, bay and red onion, the centrepiece of the Swedish Midsummer table alongside new potatoes and soured cream.
Färskpotatis med Dill (New Potatoes with Dill)Skåne, Sweden · easy · 28 minYoung new potatoes boiled with dill and salt, then tossed in butter and fresh chopped dill, the essential Swedish Midsummer side whose arrival marks the start of summer.
Brezn (Bavarian Soft Pretzel)Bavaria (Munich), Germany · advanced · 1 h 55 minThe glossy dark-brown Bavarian soft pretzel, chewy-crusted and scattered with coarse salt, dipped in an alkaline bath before baking, carried by the armful at Oktoberfest.
Obatzda (Bavarian Cheese Spread)Bavaria (Munich), Germany · easy · 2 h 15 minA rust-coloured beer-garden spread of ripe camembert mashed with butter, paprika, caraway and onion, scooped up with pretzels and radishes.
Bayerischer Kartoffelsalat (Bavarian Potato Salad)Bavaria (Munich), Germany · easy · 1 h 40 minWarm sliced waxy potatoes dressed while hot with mustardy broth, vinegar, oil and onion (no mayonnaise), the light southern German potato salad served all through Oktoberfest.
Blaukraut (Bavarian Braised Red Cabbage)Bavaria (Munich), Germany · easy · 1 h 15 minRed cabbage slowly braised sweet-and-sour with apple, vinegar, cloves and juniper until glossy and tender, the classic Bavarian side to roast pork knuckle and Oktoberfest roasts.
QifqiTirana, Albania · medium · 1 hGjirokastër's signature fried rice fritters bound with egg and white cheese and heavily scented with mint, served with yogurt.
RosoljeTartu, Estonia · easy · 3 h 20 minEstonia's vivid pink festive salad of diced beetroot, potato, herring, egg and apple in a creamy mustard dressing.
Speķa PīrāgiRiga, Latvia · medium · 1 h 55 minLatvia's beloved crescent buns: soft yeast dough wrapped around smoky diced bacon and onion, baked golden.
GromperekichelcherLuxembourg City, Luxembourg · easy · 40 minLuxembourg's funfair favorite: crisp grated-potato fritters with onion and parsley, fried golden and eaten with apple sauce.
Carciofi alla RomanaVatican City, Vatican City · medium · 1 hWhole Roman artichokes stuffed with garlic and wild mint, then braised upright in olive oil and water until meltingly tender.
PichadeMonaco, Monaco · medium · 3 hThe Riviera's answer to pizza: a bread-dough tart spread with slow-cooked tomato and onion, dotted with black olives and anchovy.
Bruschetta al Pomodoro (Tomato Bruschetta)Lazio (Rome), Italy · easy · 50 minThick slices of country bread toasted until crisp, rubbed with raw garlic and heaped with diced ripe tomato, basil, salt and a generous pour of olive oil.
Tzatziki (Greek Garlic Yogurt and Cucumber Dip)Attica (Athens), Greece · easy · 1 h 15 minThick strained yogurt beaten with salted, squeezed cucumber, raw garlic, olive oil and a splash of red wine vinegar, chilled and scooped up with warm bread.
Salat Olivye (Olivier Salad)Moscow, Russia · easy · 1 h 35 minFinely diced boiled potato, carrot, egg, dill pickle, green peas and doctor’s sausage folded through mayonnaise, the salad that crowns every Russian New Year table.
Gougères (Burgundy Cheese Puffs)Burgundy, France · medium · 50 minCrisp, hollow little choux puffs beaten with grated Comté or Gruyère and baked until deep gold, the classic bite with a glass of Burgundy.
Patatas Bravas (Madrid Fried Potatoes with Salsa Brava)Madrid, Spain · medium · 50 minChunks of potato fried twice until crisp outside and soft within, drenched in Madrid’s fiery salsa brava of olive oil, sweet and hot pimentón, flour and stock.
Pastéis de Bacalhau (Portuguese Salt Cod Fritters)Lisbon, Portugal · medium · 1 dayQuenelles of shredded salt cod, mashed potato, egg, onion and parsley shaped between two spoons and deep-fried golden, crisp outside and soft within.
Yorkshire PuddingYorkshire, United Kingdom · easy · 1 h 35 minA simple batter of eggs, flour and milk poured into smoking-hot beef dripping and baked until tall, crisp, golden and hollow, the essential side of the Sunday roast.
Liptauer (Viennese Paprika Cheese Spread)Vienna, Austria · easy · 1 h 15 minCreamy Topfen beaten with soft butter, sweet paprika, caraway, capers, onion and gherkin into a rosy spread for dark bread, the standing order at every Viennese Heuriger.
Tomate Crevettes (Belgian Tomatoes Stuffed with Grey Shrimp)Flanders, Belgium · easy · 30 minRipe tomatoes hollowed out and heaped with tiny North Sea grey shrimp folded through homemade mayonnaise and parsley, set on lettuce with the tomato cap as a lid.
Zibelechueche (Bernese Onion Tart)Bern, Switzerland · medium · 1 h 55 minA crisp butter shortcrust filled with a heap of slowly softened onions set in a creamy egg custard with nutmeg, the tart of Bern’s November onion market.
Bigilla (Maltese Broad Bean Dip)Valletta, Malta · easy · 13 h 45 minSmall dried broad beans soaked, simmered until soft and mashed with garlic, chilli, parsley, mint and olive oil into a rustic, spicy spread for crusty Maltese bread or galletti.
Urnebes (Serbian Spicy Cheese Spread)Niš, Serbia · easy · 45 minSalty white cheese mashed with kajmak, garlic, chopped hot peppers and crushed dried chilli into a fiery, rosy spread for bread and grilled meat, the way they make it in Niš.
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.
Zacuscă (Moldovan Roasted Eggplant and Pepper Spread)Chișinău, Moldova · medium · 4 h 10 minFire-roasted eggplant and sweet red peppers cooked down slowly with onion, sunflower oil and tomato until thick and jammy, the autumn preserve spread on bread all winter.
Salata od Hobotnice (Montenegrin Octopus Salad)Boka Kotorska, Montenegro · medium · 1 h 45 minTender boiled octopus cut into chunks and tossed with waxy potato, red onion, garlic, parsley, olive oil and vinegar, served cool as the first plate of a Bay of Kotor meal.
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.
Pampushky (Ukrainian Garlic Bread Rolls)Poltava, Ukraine · medium · 2 h 25 minSoft, pillowy yeasted rolls baked close together in one pan, then brushed while hot with raw garlic pounded with salt, sunflower oil and dill, the classic partner to borscht.
Brunede Kartofler (Danish Caramelised Potatoes)Zealand (Copenhagen), Denmark · medium · 2 h 50 minSmall boiled potatoes, peeled and chilled, then rolled in a golden caramel of melted sugar and butter until glossy and brown all over, the Christmas Eve side for roast duck and pork.
Somun (Bosnian Flatbread)Sarajevo, Bosnia & Herzegovina · medium · 2 h 10 minA soft, puffy round of yeasted bread stretched by hand, scored in a diamond grid and sprinkled with nigella seeds, baked fast in a very hot oven to split open for ćevapi.
Flatkaka (Icelandic Rye Flatbread)Reykjavík, Iceland · medium · 55 minThin, soft rounds of rye and wholemeal dough made with boiling water, charred on a scorching dry pan, dipped in water and stacked, then buttered and eaten with smoked lamb.
Lokše (Slovak Potato Flatbreads)Bratislava, Slovakia · medium · 3 h 20 minThin, soft rounds of mashed potato and flour cooked on a dry, hot pan until freckled, brushed with melted butter or goose fat and folded beside roast goose or duck.
Ajvar (Macedonian Roasted Red Pepper Relish)Skopje, North Macedonia · medium · 4 h 30 minSweet red peppers, and a little eggplant, roasted until blistered, peeled and cooked down for hours with sunflower oil until thick, glossy and smoky, the autumn relish for bread, cheese and grilled meat.
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.
Bitterballen (Dutch Beef Ragout Croquettes)Gelderland, Netherlands · advanced · 8 h 45 minBite-sized balls of thick, savoury beef ragout, chilled until firm, breaded twice and deep-fried until crisp outside and molten inside, served with mustard and a cold beer.
Lihapiirakka (Finnish Fried Meat Pie)North Karelia, Finland · medium · 2 h 25 minSoft yeasted dough folded around a filling of minced beef, onion and rice, deep-fried until golden and eaten hot with mustard and ketchup, the Finnish kiosk classic.
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.
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