Europe Recipes, Page 9

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 385 to 411
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.
Lyutenitsa (Bulgarian Roasted Pepper and Tomato Relish)Sofia, Bulgaria · medium · 2 h 40 minRoasted red peppers and eggplant cooked down with grated ripe tomatoes, garlic and sunflower oil into a thick, sweet and gently spicy relish, eaten beside meat, cheese and bread at nearly every Bulgarian meal.
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.
Oškvarkové Pagáče (Slovak Pork Crackling Scones)Bratislava, Slovakia · advanced · 2 h 30 minFlaky, savoury Slovak yeast scones layered with ground pork cracklings, folded and rolled again and again, then cut into rounds, glazed and baked golden with caraway on top.
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.
Pindžur (Macedonian Roasted Pepper, Eggplant and Tomato Spread)Skopje, North Macedonia · medium · 1 h 40 minRoasted red peppers, eggplant and tomatoes chopped coarsely and simmered briefly in oil with garlic and onion into a chunky, orange-red spread, served as meze with bread and white cheese.
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.
Pirozhki s Kapustoy (Russian Fried Cabbage Buns)Moscow, Russia · medium · 3 h 20 minSoft, enriched yeast dough wrapped around buttery braised cabbage with onion and carrot, pinched into ovals and fried golden, the Russian hand pie sold on the street and made at home.
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.
Skābeņu Zupa (Latvian Sorrel Soup)Riga, Latvia · easy · 1 h 40 minA sharp, bright green spring soup of sorrel and potatoes cooked in smoked pork broth, finished with chopped hard-boiled egg and a spoonful of sour cream, with rye bread alongside.
Štovēti Kāposti (Latvian Caramelised Stewed Sauerkraut)Riga, Latvia · easy · 2 h 10 minSauerkraut stewed slowly with smoked pork belly, onion, carrot and caraway, then finished with golden caramelised sugar until sweet, sour and darkly glossy, the Latvian winter side for pork, sausages and potatoes.
Roșii Murate (Moldovan Fermented Pickled Tomatoes)Chișinău, Moldova · easy · 2 weeksFirm, half-green tomatoes layered in a jar with dill, garlic, horseradish and cherry leaves and left to ferment in salted, lightly sweetened brine until tangy and fizzy, the winter pickle beside Moldovan sarmale, meat and mămăligă.
Tahinosalata (Cypriot Tahini Dip)Nicosia, Cyprus · easy · 10 minSesame tahini whisked with lemon juice, lukewarm water, garlic and olive oil until pale, thick and creamy, the dip that opens every Cypriot meze with warm bread, pitta and olives.
Eliópittes (Cypriot Olive and Mint Breads)Nicosia, Cyprus · medium · 2 h 45 minSoft yeast breads enriched with olive oil and studded with black olives, spring onion, fresh coriander and mint, shaped into small rounds and baked golden, eaten with coffee as a snack or through the Lenten fast.
Tierteg (Luxembourg Mashed Potatoes with Sauerkraut)Luxembourg City, Luxembourg · easy · 1 hMashed potatoes mixed with sauerkraut, onion and crisp smoked bacon, pressed into a hot pan and fried until a brown crust forms underneath, the old Luxembourg side for smoked pork and sausages.
Rieslingspaschtéit (Luxembourg Riesling Pork Pie)Luxembourg City, Luxembourg · advanced · 1.5 daysA loaf of crisp buttery pastry around a coarse pork filling seasoned with Riesling, leek, parsley and nutmeg, filled after baking with Riesling jelly through holes in the top and served cold in thick slices.
Speca Turshi (Kosovar Pickled Peppers)Pristina, Kosovo · easy · 7 daysWhole pale green sweet peppers packed into jars with garlic, peppercorns and bay and covered with a hot, lightly sweet vinegar brine, the sharp, crunchy pickle set beside winter meals in Kosovo.
Kifli me Djathë (Kosovar Cheese Crescent Rolls)Pristina, Kosovo · medium · 1 h 55 minSoft, golden yeast rolls shaped into little crescents around a filling of salty white cheese and egg, brushed with yolk, scattered with sesame and baked until puffed, a bakery favourite with coffee.
Kvashanaja Kapusta (Belarusian Sauerkraut with Carrot)Minsk, Belarus · easy · 3 daysFinely shredded white cabbage and carrot rubbed with salt and left to ferment in their own juice for a few days, then served cold with sunflower oil and onion beside potatoes, draniki and meat.
Tsybryki (Belarusian Fried Potato and Cheese Balls)Minsk, Belarus · medium · 1 hFinely grated raw potato squeezed dry, shaped around a cube of cheese, rolled in flour and fried until crisp and golden, a Belarusian bar snack served hot with sour cream.
Amanida de Xicoies (Andorran Dandelion Salad with Bacon)Andorra la Vella, Andorra · easy · 1 hTender young dandelion leaves from the spring meadows, dressed with plenty of olive oil, vinegar and green garlic and topped with hot, crisp pieces of fried pork belly.
Orelletes (Andorran Fried Sugar Pastries)Andorra la Vella, Andorra · medium · 1 h 55 minA soft dough of flour, milk, egg and a little sugar, rested, then stretched paper-thin by hand, fried until crisp and blistered and dusted with sugar.
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