Pork-Free Recipes from Around the World, Page 28

Every dish here is naturally pork-free, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle pork-free and the ingredients rewrite themselves with regional swaps.
1461 recipes · showing 1297 to 1344
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.
Soparnik (Dalmatian Swiss Chard Pie)Dalmatia, Croatia · medium · 2 hTwo paper-thin sheets of unleavened dough around raw Swiss chard, red onion and parsley dressed with olive oil, baked flat until crisp and brushed with garlic and olive oil.
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.
Arancini al Ragù (Sicilian Fried Rice Balls)Sicily, Italy · advanced · 4 h 20 minSaffron rice balls packed around a meat ragù with peas and a cube of caciocavallo, rolled in breadcrumbs and fried golden, the king of Sicilian street food.
Escargots à la Bourguignonne (Snails in Garlic and Parsley Butter)Burgundy, France · medium · 1 h 10 minBurgundy snails tucked back into their shells with a generous plug of garlic, shallot and parsley butter, baked until it sizzles and served with bread for mopping.
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.
Tiropitakia (Greek Feta Cheese Phyllo Triangles)Attica (Athens), Greece · medium · 1 h 10 minCrisp little phyllo triangles folded around a filling of crumbled feta, egg and fresh mint, baked golden, the bite-sized form of the cheese pie Greeks eat on the go.
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.
Pyrizhky z Kartopleiu (Ukrainian Fried Potato Buns)Poltava, Ukraine · medium · 2 h 30 minSoft yeast-dough buns filled with mashed potato and golden fried onion, pan-fried until puffed and crisp, the Ukrainian snack of grandmothers, stations and school bags.
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 Seafood ChowderMunster, Ireland · medium · 55 minA creamy chowder of smoked haddock, salmon, white fish and mussels with diced potato, leek and dill, the bowl every Irish coastal pub serves with brown 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.
Groentesoep met Balletjes (Dutch Vegetable Soup with Meatballs)Gelderland, Netherlands · medium · 3 h 30 minA clear beef broth simmered from shank and marrow bones, filled with finely cut soup vegetables, tiny nutmeg-scented meatballs and vermicelli, the Dutch starter of birthdays and Sundays.
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.
Houskové Knedlíky (Czech Bread Dumplings)Bohemia, Czechia · medium · 1 h 35 minA light yeast dough studded with cubes of stale bread rolls, shaped into logs, boiled and sliced like bread, the Czech side that soaks up svíčková and goulash sauce.
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.
Covrigi (Romanian Pretzel Rings)Transylvania, Romania · medium · 2 h 10 minChewy rings of lean yeast dough dipped in a hot baking-soda bath, crowned with sesame, poppy seeds or coarse salt and baked golden, Romania’s favourite walk-and-eat snack.
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.
Frieten (Belgian Twice-Fried Chips)Flanders, Belgium · medium · 1 h 25 minThick-cut Bintje potatoes fried twice in beef fat, first low until soft, then hot until crisp and golden, shaken with salt and served in a paper cone with a dollop of mayonnaise, as at every Belgian frietkot.
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.
Chnöpfli (Swiss Knöpfli Dumplings)Bern, Switzerland · medium · 1 h 5 minA thick egg batter beaten until bubbly, rested, then pushed through a Knöpfli sieve into boiling water to make little soft button dumplings, tossed in butter and served with game or anything in a rich sauce.
Chäschüechli (Swiss Cheese Tartlets)Bern, Switzerland · medium · 1 h 20 minLittle shortcrust cases filled with grated Gruyère and a nutmeg-scented custard of eggs, milk and cream, baked until puffed and golden, a favourite Swiss bakery snack eaten warm or cold.
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.
Æbleskiver (Danish Pancake Balls)Zealand (Copenhagen), Denmark · medium · 45 minLight, round buttermilk pancake balls scented with cardamom, turned in a special cast-iron pan until golden all over, served hot with icing sugar and jam, with gløgg in the weeks before Christmas.
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.
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