The soft, delicate dough wraps around the plump blueberries, creating the perfect balance of flavors. It’s a comforting and nostalgic dish that reminds you of summer days spent picking berries in the woods, with the scent of fresh fruit filling the air. Each dumpling feels like a warm hug, and paired with a dollop of sour cream, they are an irresistible treat that can transport you to a simpler, happier time.

These dumplings are equally delicious with strawberries, or pretty much with any type of berries.

Note: If you don’t have kefir on hand, you can substitute it with buttermilk (the closest in texture and taste) or plain yogurt thinned with a bit of water.

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Blueberry Dumplings: (Ukrainian Blueberry Varenyky)

These traditional Ukrainian blueberry dumplings feature a tangy kefir-based dough filled with juicy blueberries and a sprinkle of sugar. Soft, comforting, and slightly tart, they’re perfect served warm with a spoonful of sour cream. A beloved Eastern European classic that’s both nostalgic and delicious.

Course Dessert

Cuisine Ukrainian

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Waiting Time 40 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6 servings

Author Viktoria Urmach

Ingredients

For the dough:

• 1 egg
• 150 ml kefir see substitutes above
• 100 ml water
• a pinch salt
• 500 g flour

For the filling:

• 400 g blueberries
• 100 g sugar

US Customary – Metric

Instructions

• In a small bowl, mix the kefir with the water.
• In a large bowl, whisk the egg with a fork, then stir in the kefir-water mixture.
• Sift the flour together with a pinch of salt. Gradually add the flour to the wet mixture, first mixing with a fork, then kneading by hand.
• Note: The dough will feel stiff—don’t worry! Knead it for 5–10 minutes until smooth. Shape it into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for 40 minutes. This step is essential, as the dough will become softer and easier to work with.
• After resting, cut off a small portion of dough and keep the rest wrapped. Lightly flour your work surface and roll out the dough thinly. Use a glass to cut out circles, and re-wrap the scraps between batches to prevent drying out. (Tip: Use as little flour as possible when rolling—just enough to prevent sticking.)
• To assemble: Place a few blueberries in the center of each dough circle, sprinkle with sugar, and fold the dough over. Pinch the edges tightly to seal and form dumplings. Prepare all the dumplings this way.
• Arrange the dumplings on a floured board, making sure they don’t touch.

  If you want to enjoy the dumplings later you can freeze them at this point: place the board in the freezer for 2–3 hours, then transfer the frozen dumplings to a sealed bag for storage.
• To cook: Bring a large pot of salted water to a boil. Reduce to a simmer and add the dumplings. Once they float to the surface, cook for another 2–3 minutes. Remove with a slotted spoon.
• Serve warm, sprinkled with sugar and a generous dollop of fresh sour cream.
• Enjoy!

Notes

Related: Strawberry Pierogi
Related: Blueberry Syrniki
Related: Lemon Blueberry Baked Oatmeal Cups
Related: Chocolate Covered Yogurt Bites with Blueberries & Almonds
Related: Peanut Butter & Blueberry Panna Cotta (No Sugar)

The post Blueberry Dumplings: Ukrainian Blueberry Varenyky appeared first on Chef's Pencil.

Served warm with sour cream and a sprinkle of sugar, they’re the kind of simple, soulful food that brings back memories of childhood and family kitchens. The dough is soft and slightly chewy, the filling bright and naturally sweet — every bite tastes like summer.

While the names and details may vary by region, the love for these dumplings is universal. You’ll find similar versions in the Czech Republic, where they might be filled with seasonal fruits and topped with melted butter, sugar, or even ground poppy seeds. Whether you call them pierogi, varenyky, or something else, these strawberry dumplings are more than just a dessert — they’re a celebration of tradition, made to be shared and savored together.

Enjoy this traditional strawberry pierogi recipe below!

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Strawberry Pierogi (Varenyky): Eastern European Strawberry Dumplings

Sweet, juicy strawberries wrapped in tender homemade dough — these traditional Eastern European strawberry dumplings known varenyky in Ukraine and pierogi in Poland are a spring and summertime favorite.

Boiled until soft and served with sour cream and a sprinkle of sugar, they’re simple, nostalgic, and perfect for making with family.

Course Dessert

Cuisine Polish, Ukrainian

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Waiting Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Author Viktoria Urmach

Ingredients

• 1 egg
• 100 ml milk
• 100 ml water
• 500 g all-purpose flour
• a pinch of salt

For the filling:

• 500 g strawberries
• 100 g sugar

To serve:

• sour cream (optional)

US Customary – Metric

Instructions

Make the Dough

• In a large bowl, sift the flour with a pinch of salt. Make a well in the center and add the egg. Start mixing the egg with the flour using a fork.

  Combine the milk and water, and slowly add it to the flour, mixing everything together.
• Transfer the dough to a countertop and knead it.

  Note: The dough will be very stiff, but that's ok – you don’t need to worry about that. Knead for 5–10 minutes until it smooths off.
• Then, form the dough into a ball, wrap it tightly in plastic wrap, and let it sit for 1 hour at room temperature. Let the dough rest for an hour, as it will change texture and become softer and more pliable.

Prepare the Filling

• Wash and dry the strawberries. If desired, you can cut them, but it’s quicker and easier to use whole strawberries or halved ones.

Shape the Pierogi

• Cut off a small portion of dough, keeping the rest wrapped to prevent drying.

  Lightly flour the surface and roll out the dough thinly. Cut out circles using a glass or cutter, and wrap the remaining dough in plastic wrap.

  Tip: Use flour sparingly, only dusting the rolling pin and surface lightly.
• Flatten each circle slightly in your hand, place a few strawberry pieces in the center, and sprinkle with sugar.

  Fold the edges of the dough together and pinch them tightly to form a crescent or dumpling shape. Repeat with the rest of the dough.
• Place the prepared pierogi on a floured board, making sure they don’t touch each other to prevent sticking.
• Optional: You can freeze some of them and enjoy them latter. If you want to freeze them, place the board in the freezer for 2–3 hours, then transfer the pierogi to a bag for storage.

Cooking the strawberry pierogi:

• To cook the pierogi, bring a large pot of salted water to a boil. Once boiling, reduce the heat to a simmer and gently drop the pierogi into the water.

  Once they float to the surface, cook for an additional 2–3 minutes. Remove with a slotted spoon.
• Sprinkle the cooked pierogi with sugar and serve with fresh sour cream. Serve warm, though they’re also delicious cold!

Notes

Related: Potato Varenyky: Ukrainian Potato Dumplings
Related: Most Popular Ukrainian Foods
Related: Classic Ukrainian Easter Bread (Paska)
Related: Triple Chocolate Cheese Paskha
Related: Strawberry Risotto

The post Strawberry Pierogi (Varenyky) appeared first on Chef's Pencil.

Food abounds at any social occasion, and groups of family and friends meet regularly for breakfast and conversation in the mornings and for mezes and drinks in the evenings.

The most famous offerings are kebaps and köfte, but the cuisine is so much more than that. From the delicate vegatable dishes to the sugar-soaked desserts, Turkish food is a delectable delight of variety with influences from the Mediterranean to the Middle East and from Central Asia to the Balkans.

All we can do here is offer a glimpse of what is on offer should you have the opportunity to travel to this magical, oriental land.

1. Kebap (yes, with a “p”)

Even its most famous dish is incredibly diverse. Wikipedia lists 37 varieties, using beef, lamb, or chicken either minced, cheese-stuffed kebap, cubed or thinly sliced, either plated or wrapped, and served with salads, sauces and turşu – pickled vegetables such as peppers, cabbage, carrot, and small cucumbers. 

The most popular minced meat kebaps are Adana kebabı, spiced minced beef squished onto skewers and cooked over a fire, and Urfa kebabı, a less spicy version. 

Şiş, or shish, kebap is succulent, perfectly square cuts of lamb or chicken grilled on skewers. Or have it wrapped in bread and served in a plastic sleeve to catch the dripping fat. The left over bits, the çöp, or rubbish, from making those square lamb chunks are mashed together with garlic and tomato, laced onto skewers, and grilled to make the juicy and so, so delicious çöp şiş kebabı. Mouth watering.

Probably the most well-known kebap, as it’s a favorite in the West after a beer, is the doner (turning), thin slices of lamb or chicken cut from a rotating stack of meat and served in a wrap or bread with salad and topped with sauce: tomato, mayonnaise, or/and yogurt. 

For a more appetizing plate of doner meat, sit down to an İskender kebabı. Thin layers of lamb doner rest on a bed of pide bread and are coated with tomato sauce and yogurt. Once served, your waiter will return with a longhandled pot of melted butter to pour over your meal, completing this, very calorific, luscious feast. 

7. Dolma

Dolma means filling, so any vegatable can be the base for dolma. Change the suffix, though, and you can say “doldum”, “I’m stuffed”.

Peppers (biber dolması), zucchini (kabak dolması), vine leaves (yaprak dolması), cabbage leaves (lahana dolması), or chard leaves (pazı dolması) are stuffed – the leaves are rolled up, of course – with a mixture of ground beef, spices, and a little rice, then cooked in diluted tomato paste.

There’s a vegetarian stuffing too, with a base of sautéd onions and tomatoes with rice, spices, pine nuts, and currants, making it sweet and spicy and delicious. Both dolma versions are often served with yogurt.

The origins of dolmas trace back to the Ottoman Empire, and they have since become one of the most popular dishes in Turkey as well as in the Balkans (i.e. sarma), Romania (i.e. sarmale), and various Eastern European and Middle Eastern countries.

2. Köfte

Meat balls. Don’t go into a köfte restaurant expecting anything other than köfte. These restaurants are heaven for the indecisive. The only choices here are whether you have a full or half portion and whether you fancy green salad or piyaz – beans and onions in oil. And don’t expect balls, either.

Köfte is spiced minced beef formed into rolls and fried. To complete the experience, make sure there’s a pot of hot red pepper sauce on the table; it perfectly tangs up the succulent meat.

3. Hamsi (anchovy)

With around 5,000 miles of coastline, fishing is big industry. But the number one favorite fish is hamsi, fresh from the Black Sea. While it can be baked or poached, it’s simply best when it is fried.

This intense flavored little fish is cooked whole, coated in a little flour, and placed in a wheel formation around the frying pan. Once the first side is cooked, place a plate over the top, flip the pan, and slide the wheel of fish back in to cook on the other side. Delicious served with a green salad.  

4. Zeytinyağlılar (“those with olive oil”)

Time to feed the vegans. Any restaurant displaying a variety of dishes in the window will also have zeytinyağlılar – vegetable dishes cooked in olive oil and served cold.

The most popular dishes are leek, runner bean, and artichoke, but you can also find eggplant, celeriac, and red and green peppers. Onions and carrots are sautéd in olive oil to form a base to which a single vegetable, not a mix of vegetables, and water is added together with a little rice and lemon juice.

Light and refreshing, they make a great starter or a meal when put them together with bulgur rice. You’ll find them also on the meze menu, but more about mezes later.

5. İmam Bayıldı

This is an eggplant dish. Eggplant features a lot in the Turkish kitchen and this is a very popular version. The eggplant is cut in half lengthwise, slits are cut into the flesh, and it is then fried in olive oil – and, yes, it soaks it up.

The slits are then filled with a tomato and onion sauce with garlic and herbs and the whole thing is baked. Served with good crusty bread and yoghurt, it’s a satisfying tangy, earthy dish.

6. Karnıyarık

As with so much of Turkish cuisine there is a meat version and a veggie version. Karnıyarık is the meat version of İmam bayıldı, cooked exactly the same but with ground beef or lamb in the stuffing. It’s never going to look elegant on the plate but it is a delicious dish, and best served with rice and plain yogurt.

8. Çiğ Köfte (chee kerff-te – raw meatballs)

This one began as a serious meat dish but ended up vegan! A speciality dish of raw mince and spices, it was prepared for special occasions – and still is a some parts of the country. The mince is rubbed with the heel of the hand over bumps on the base of a special round dish as spices and bulgur rice are added. 

Today, however, if you buy from any çiğ köfte shop or restaurant, you’ll be getting a purely vegan version using bulgur rice as raw meatballs are now banned in shops and restaurants. But if you travel outside the big centers, be sure to ask first! 

Fine bulgur is mixed with onions, tomato and red pepper puree, tomatoes and cumin to make a thick paste that is shaped into rolls and served wrapped in lettuce leaves topped with chilli sauce and a squeeze of lemon. A delicious appetizer. 

9. Mantı 

Imagine Italian ravioli made of dough rather than pasta, a third of the size, and topped with tomato sauce, garlic yogurt, and chili pepper infused melted butter. It is heaven. Mantı can be shop-bought, dried in vacuum packs, but the very best is hand made… and homemade, as restaurants can be a bit shy with the garlic.

Lots of small restaurants now have women dressed in village clothing, sitting in the window making mantı the traditional way – rolling out the dough, cutting into squares, pulling off small bits of meat mixture to place on each square, then forming the squares into small, evenly shaped parcels. These women are skilled, their fingers work fast, and it is impressive to watch – if a little voyeuristic. 

10. Kahvaltı (breakfast)

The full Turkish breakfast is a sumptuous feast of dishes, the promise of which will get the most resistant early riser out of bed. In an array of small dishes you’ll find salad veg, olives, cheeses, pastes and conserves, kaymak (a thick cream similar to clotted cream) with honey.

Then there are the eggs – boiled, fried on their own or with sucuk (or sujuk – a spicy cured beef sausage), or the delicious menemen very similar to the currently fashionable Arabic shakshuka. And not forgetting the deep-fried section with sigara boreği (cigar-shaped rolls of puff pastry stuffed with cheese and parsley) or the delectable, juicy, best-eaten-as-soon-as-they-arrive, pişi – deep fried balls of bread dough. 

It’s a fabulous mix-and-match breakfast served with bread or simit and plenty of tea. Every cafe and restaurant serves its own version and the quality does vary, so be selective. But if you are lucky enough to be in Van in the east of the country (probably not these days), or find a restaurant serving a Van breakfast, do not miss out! 

11. Meze

Another meal of small dishes but at the other end of the day, the meze is famously for drinking rakı with, though beer, wine, or water are equally acceptable.

Much like the Spanish tapas and pretty much the same as the Greek meze, the Turkish meze is a selection of salad, fish, and vegetable dishes, all of which can be easily made at home. On long summer evenings sitting out with good friends, the meze is often followed by a full kebap of juicy lamb or beef or yaprak ciğer – very thin slices of liver fried in butter. 

12. Gözleme

This is a simple yet delicious snack that was often seen as village food, but is now popular in all towns, cities and holiday areas. A thinly rolled out flat bread is folded up with a filling and fried on a dome-shaped metal plate over a fire.

All you need do is choose your filling. Ispanaklı  is spinach, which wilts in the bread as it cooks. It sometimes comes mixed with lor peynir, a salty village cheese, or feta. Or you can have the cheese without the spinach in the peynirli gözleme, which simply means “with cheese”.  

Patatesli is the more filling potato version, either prepare with boiled potatoes or grated uncooked potato that heats as the gözleme cooks. And, finally, yeşilikli, or with ‘greens’, that can be anything from parsley to a mix of wild greens.

So easy are they to prepare and the fire to set up that you’ll find them being served at most outdoor events – festivals, markets, along the beach front…

13. Pide

Another flatbread dish but this time thicker, traditionally shaped like a boat, filled with more complex fillings, and baked in a wood-fired oven, producing a crispy, crunchy base.

Pide comes from the Black Sea region but is now a firm favorite throughout the country.

Traditional fillings are sucuklu yumurta, which is a spicy Turkish sausage topped with eggs and cheese, and ispanaklı kaşar, which is spinach and kaşar, a yellow, sheep’s cheese.  

Restaurants offer many other fillings, and they are all delicious, so you’ll have to keep going back to try them all.

14. Lahmacun

Yet another iteration on what to do with dough, this dish is often called the Turkish pizza.

It is very much like a pizza too. The dough is left flat, the filling is placed on top, and the whole thing is baked – the best are baked in wood-fired ovens.

The filling is a mix of mince, tomato paste, garlic, and spices that is spread over the dough. You can ask for an acılı lahmacun, which is with the addition of chili pepper to spice it up.

The base is thinner than a thin pizza and the topping is just the paste topping – nothing fancy. So, once served, you can dress it with parsley, onion, more dried chili, and a squeeze of lemon, then roll it up and eat it wrapped in a napkin. Ayran goes well with it.

You will find lahmacun salons that sell, well, pretty much nothing but lahmacun. They are small and crowded, so you squeeze yourself into a seat and the waiters squeeze themselves around the tables. Eating here is a social, lively and noisy experience – and well worth it.

15. Börek

There is no one börek that epitomises börek. Borek is more a family of snacks that are made with layers of thin pastry known as yufka, a bit like puff pastry, but only a bit.

It is the same stuff that baklava is made with, but börek is usually savory.

There is sigara böreği, a single triangle of yufka rolled up with cheese inside and deep fried – the shape of a cigarette. There is paçanga böreği, a larger roll filled with meat or cheese, diced tomatoes and green peppers and fried.

Gül böreği is so called as a long sausage of filled yufka is shaped into a spiral resembling a rose (gül). You’ll find this in bakeries, and it can be filled with spinach, cheese, or potatoes.

Then there is the delicious su böreği. This literally means water börek, so called because the yufka is first briefly boiled in water before being filled and baked.

I said börek is usually savory. But there is a sweet börek, Kürt böreği, from the Kurdish regions, which is plain baked yufka sprinkled with icing sugar. Ask for it at any small eatery.

16. Künefe

The Turks know what to do with sugar. A nation with a sweet tooth, they have devised wonderful ways of consuming the stuff.

Künefe is a mouth-watering masterpiece that is becoming popular in the West. But, really, the offerings here don’t compare with the traditional, authentic version you can find in small cafes and restaurants in Turkey.

Individual künefe pans are coated with butter-soaked shredded dough, then cheese, such as mozarrella, is sprinkled on top, and this is covered with another layer of shredded dough, packed down tightly.

It is cooked on the stove with another pan on the top, and when the bottom has browned, it is flipped for the other side to cook.

The final step is pouring over a sweet sugar syrup and leaving it a few minutes to absorb. Decorated with chopped pistachios, it is served warm, and you will never forget the first time you bring your first bit of stretchy cheesy künefe to your lips.

17. Baklava

Crispy and crunchy, soft and succulent, nutty, sweet and sticky: that is baklava.

It is superior, sophisticated and sought after, because it is never quite the same when bought at home as it is when you bit into it while travelling in Turkey.

And if you are travelling in Turkey, then lucky you, as you can try out all the different types of Turkish baklava.

Layers and layers of almost translucent yufka pastry are topped with with pistachios – fine ground, medium ground, and thick ground – and then covered with more layers of yufka. Melted butter is poured over the top and it’s then baked in a wood-fired oven. Once out, sugar syrup is poured over it and allowed to soak in. It is really a heavenly delight, rich and wonderful.

There is a lighter version, sütlü nuriye, where the sugar syrup is replaced with sweetened milk. This makes it much fresher and less sweet somehow. And then there are versions using walnuts instead of pistachios.

Whether cut into squares or triangles, baklava really is the ultimate in decadent desserts. But if you are thinking of bringing some home with you from your foreign travels, it doesn’t last long – just 3-5 days.

So it’s just as well there is kuru baklava, or dry baklava, which uses less syrup preventing it crystallize. This will last up to 30 days so you can bring some home as gifts – if you don’t open it up before seeing your friends.

18. Ekmek Kadayif

The Turkish take on bread pudding is ekmek kadayıfı. It used to be made with leftover bread but the special, crumtpety-type bread is often specially prepared today.

Once cooked, the bread is sliced vertically through the middle and the two pieces are put back together with a layer of kaymak, very similar to clotted cream.

If you are reading through these dessert resipes, you will know by now that the next step is to soak the whole thing in sugar syrup and decorate it with pistachios. It is moist and sweet and delicious.

19. Şekerpare

Another base for sugar syrup – and why wouldn’t we want one? – is şekerpare.

These small almond-flavored cookies are soaked in syrup, making them moist and melt-in-the-mouth. With a little sprinkling of dessicated coconut they make a delightful dessert.

20. Ayva Tatlısı (Quince Pudding)

Raw quince can be tart and tough so they are most often cooked to bring our their sweet and delicate flavor.

Ayva tatlısı is a popular winter dessert in Turkey, where the quince are boiled in syrup with cloves and cinnamon. The long cooking process transforms the quince into a soft and delicate ruby-colored dessert.

Best topped with kaymak and a sprinkling of chopped pistachios, of course.

21. Dondurma

If you are in Turkey, visit Mado, an ice-cream and pastry palor with outlets across the country. There you can pour over a menu with pages and pages of wonderful ice-cream treats, from single scoops to mixed flavored cakes.

Well, not cakes, really. But ice-cream so thick it looks like and is sliced like a cake. Turkish ice-cream, dondurma, is unique, containing salep, from the root of an orchid, and mastic, a plant resin, that gives it a thick and chewy texture.

22. Lokma & Tulumba

And if that isn’t enough sugary-syrupy calories for you, perhaps go syrup and deep fried. Lokma, small balls of deep fried leaved dough covered in syrup, or tulumba, a thinner dough syringed into hot fat and soaked in syrup – a very popular street food in Turkey. 

Caroline Williams is a British writer who lived in Istanbul for 15 years.

The post 20+ Popular Turkish Foods To Try Out appeared first on Chef's Pencil.

1. Traditional Cold Cuts and Cheese

If you have breakfast at a Romanian hotel, a selection of traditional cold cuts and cheese is almost always on the menu.

Romanians love their variaties of cold cuts, and you will usually find a couple of types of salami (dry-aged and cooked), pastrama (ie. pastrami – yes, the American pastrami recipe was brought over by a Romanian immigrant), a couple of types of bacon (or sunca, which is bacon cooked similarly to Italian prosciutto cotto or dry-aged, similar to the Italian prosciutto crudo) and sometimes slănină, a type of cured bacon with a very high fat content.

You can also find a selection of traditional Romanian cheeses, which almost always contains telemea and cașcaval.

2. Sausages (Crenvurști, Polonez or Cabanos)

If you love hot dogs, you’ll love Romanian crenvurști as they are very similar.

Crenvurști are one of the most popular Romanian sausages and are traditionally served for breakfast with a loaf of white bread topped with mustard. They are typically made with pork, but nowadays chicken crenvurști is the most popular option.

You can find lots of types (e.g. lightly smoked or not) and brands of crenvurști in pretty much any local supermarket, but they are also served at hotel restaurants for breakfast.

Polonez sausages have a similar taste and are prepared using a similar method (i.e. boiled) to crenvurști, though they are much thicker in size. They used to be the cheapest and most widely available sausages during the Communist regime and many people associate them with their childhood. They have lately gotten a bad rap as they are not that healthy, but they are very tasty and worth a try.

Lastly, cabanos sausages are also a popular breakfast choice. These sausages are more meaty than crenvurști or polonez sausages and can be either boiled or fried. They are super delicious, especially when served with a spicy mustard.

3. Eggs (Boiled, Fried or Scrambled)

Eggs are a staple of Romanian breakfasts and are enjoyed in various ways: boiled, fried (ochiuri in Romanian) or scrambled (a.k.a. omleta sau papara).

Romanian omleta (i.e. scrambled eggs) can be made with just eggs and a bit of sunflower oil (the oil of choice in Romania), or made with cheese, traditional sausages, slănină and sometimes a mix of vegetables. Give the latter a try to experience the true Romanian scrambled eggs flavor.

4. Jam, Honey, and Butter

Making homemade jam remains a strong tradition in many Romanian households, and jam spread on a slice of bread (with or without butter or margarine) is a staple Romanian breakfast food and a favorite with the kids.

There are many types of jam, which can be found under different names such as dulceață, gem, marmelada, magiun or silvoița, and the difference between them is usually made by the amount of sugar used and the type of fruit.

Among the most popular local jams are blueberry, plums, strawberry, prunes, sour cherry and raspberry.

Romania is one of Europe’s top honey producers, and honey is regularly enjoyed spread on a slice of bread.

5. Traditional Spreads (Zacuscă and Salată de Vinete)

Zacuscă and salata de vine are not only some of the most popular Romanian appetizers but they are also popular Romanian breakfast foods.

Zacuscă is a vegetable spread which is traditionally made during the late summer or early fall months when there’s a bounty of local vegetables. It’s primarily made with roasted eggplant and red peppers, onions and tomato juice, though beans sometimes replace for eggplant.

Make sure to try some homemade zacuscă as it’s generally much, much better than the store-bought stuff.

Another popular spread is salată de vinete (eggplant spread), a delicious dish made with roasted eggplant, onions and homemade mayonnaise. A vegan version made without mayonnaise is popular during Lent.

6. Dairies (Milk, Yogurt, Kefir, Buttermilk or Sour Cream)

Romanians are big on dairies, and the best time to enjoy a cup of yogurt or kefir is first thing in the morning.

The most popular local dairies are yogurt, made in-house in rural areas, buttermilk (lapte bătut or sana) and kefir. Traditionally, dairies are enjoyed with just a slice of bread or together with a slice of bread and jam.

Cereals with milk or yogurt are now a common breakfast staple in many Romanian urban households, but they aren’t really a part of a traditional Romanian breakfast. The same can be said of sweetened yogurt or fruit-based yogurt – not something that Romanians have grown up with, apart for the young generation.

7. Semolina with Milk, Rice with Milk or Noodles with Milk

This is a favorite childhood breakfast food for most Romanians. Arguably the most popular of the three is semolina with milk (gris cu lapte), though rice with milk (orez cu lapte), and noodles with milk (taietei cu lapte) are also delicious and quite popular.

The recipe is very simple and it requires just 3-4 ingredients (milk, semolina/rice/noodles depending on recipe, sugar and optionally cinnamon or cloves). It’s very easy to make and delicious.

Semolina can be enjoyed on its own or topped with jam, honey and syrup.

8. Pâine in Ou (Egg Toast)

Another favorite childhood breakfast food is pâine in ou. This is a delicious egg toast, which can be either savory (topped with a bit of salt) or sweet (topped with sugar or honey). It is easy to make and kids simply love it.

9. Coffee and Herbal Tea

Coffee has become probably the most popular breakfast drink in Romania, but herbal tea is still a popular choice to start the day. Tea is usually sweetened with sugar or honey and served hot.

Related: Most Popular Romanian Foods
Related: 27 Amazing Romanian Desserts
Related: 15 Romanian Cookies You Need to Try Out
Related: Romanian Vegan Donuts

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Let’s start with some trivia on the local appetizer’s culture, called “antreuri”.

In Romania, appetizers are generally served on special occasions like Christmas, Easter, birthday parties, baptism parties and weddings. It’s the first meal served when all the guests gather at the tables, marking the beginning of a delightful night.

However, unlike other cultures like Italy and Spain, Romanians don’t have the habit of ordering appetizers when dining out at restaurants. Since Romania isn’t among the wealthiest nations, appetizers are rarely on the menu for casual outings with loved ones.

Romanian appetizers have a distinctive blend of Central, Eastern European and Balkan influences, and you’ll find many popular Romanian appetizers in other cuisines, in some form or the other.

If you’re feeling hungry, be prepared to crave these delicious treats even more as you read about them. So, let’s begin our journey through the irresistible world of Romanian appetizers and explore the flavors that await you. 

1. Roasted Vegetable Spread (Zacuscă)

Zacusca is one of the most beloved Romanian appetizers, an absolutely delicious vegetable spread that can be enjoyed in the morning or as a starter before the main course. It is based on a creamy vegetable blend, typically made with eggplants (or beans) and roasted red peppers, infused with flavorful tomato juice. 

Zacusca is generally enjoyed on a slice of bread, but sometimes it can also accompany grilled meats or mushrooms. It is usually prepared during the summer and fall months when fresh produce are plentiful, sealed in jars, stored in the pantry, and enjoyed throughout the winter.

2. Eggplant Salad (Salată de vinete)

Eggplant salad is a very popular Romanian appetizer that can be found in most homes and is served on almost all celebratory occasions.

It is made by grilling eggplant and mixing it with freshly chopped onions and homemade mayonnaise resulting in a smoky and creamy mixture.

There’s also vegan version for the dish where the mayonnaise is replaced with sunflower oil. It is typically served on a slice of bread, and for an extra burst of freshness, a slice of tomato can be added on top.

Eggplant salad is known to be addictive, as once you start eating it, it’s hard to stop. It offers a delightful combination of textures and flavors, making it a favorite choice for many.

3. Mashed Beans (Fasole bătută)

Mashed beans are a traditional dish that holds a special place in Romanian cuisine. It is made by boiling beans, typically white beans or kidney beans, until they are tender, and then mashing them together with garlic, onion, and oil. The resulting mixture has a creamy and smooth texture with a rich flavor. 

Mashed beans are famous for their simplicity, affordability, and comforting taste. They are often served with crusty bread as a side dish. However, they can also be enjoyed as a main dish, together with pickles, and sausages.

3. Boeuf Salad (Salata de Boeuf)

Together with eggplant salad, this traditional appetizer is almost always on every Easter or Christmas dinner table.

True to its name (boeuf meaning beef in French), the original salata de boeuf recipe is made with boiled beef cut into small pieces, mixed with vegetables like potatoes, carrots, and peas, all dressed in creamy mayonnaise. Over time, the recipe evolved, and pickles and (sometimes) hard-boiled eggs are added to enhance its flavor and texture.

Nowadays it is more often made with chicken than beef.

Beouf Salad shares some similarities with the Russian Salad, known as Olivier Salad, as both used to contain beef and a mix of vegetables in a creamy dressing. However, each dish has its own regional twists and remains a beloved favorite in their respective cuisines.

4. Rendered Pork Fat (Jumări)

This traditional appetizer is commonly served in homes during the winter season. This starter shares similarities with Spanish, Cuban and Filipino Chicharrones, although it is not as crispy. 

Made from rendered pork fat and bits of skin, Jumări is often enjoyed with bread or as an accompaniment to other meals. While both Jumări and Spanish Chicharrones are savory pork-based treats, Jumări tends to have a softer texture, giving it a unique character that sets it apart. 

While “jumări” can be a delightful treat for pork enthusiasts, it is important to consume them in moderation. Due to their high-fat content, they can be heavy on the stomach.

Nevertheless, when enjoyed in moderation, jumări can be a satisfying and indulgent appetizer that adds a touch of traditional Romanian flavor to winter gatherings.

5. Schnitzels (Șnițele)

Schnitzels are a favorite appetizer that everyone Romanian loves, children in particular. They’re made with thin slices of pork, veal or chicken, coated in seasoned breadcrumbs, and fried until crispy and delicious.

They can also be served with a squeeze of lemon for extra flavor or accompanied by a slice of fresh bread. Here’s our favorite chicken schnitzel recipe.

6. Mushroom Salad (Salată de ciuperci)

Mushroom salad is often served to guests before the main courses. It’s easy to make and incredibly tasty. The salad features fresh mushrooms, which can be sliced or chopped, mixed with a delicious dressing. Some versions may include garlic, giving it a strong flavor.

Adding homemade mayonnaise brings a creamy texture and richness to the salad. The combination of flavors and textures is so tempting that you might end up eating it all and not having space for the next dishes.

7. Pork Aspic (Piftie)

Piftie is a traditional Romanian appetizer that holds a special place on the table during New Year’s Eve celebrations. This cold jelly dish is not only a favorite, but also surprisingly healthy. With low calories and carbohydrates, it is a protein-rich option that satisfies the taste buds. 

While pork is the most common choice for preparation, Piftie can also be made with chicken, resulting in a delicious alternative. It’s the kind of dish you can indulge in without worrying about breaking your diet, allowing you to enjoy as much as you desire.

8. Romanian Appetizer Platter (Platou de aperitive)

This is a star that never fails to impress in the world of Romanian appetizers. It’s like a big platter filled with lots of tasty bites for guests to choose from.

The beauty of this appetizer lies in its variety, offering freshly cut vegetables, yummy cheese, olives, cured meats and (sometimes) sausages, and sometimes even tasty deviled eggs.

But here’s the secret to its charm – Romanians put extra effort into arranging the platter, making it not only tasty but also a feast for the eyes. When guests visit Romanian homes, they look forward to this appetizer platter just as much as the main meals.

So, if you ever find yourself invited to a Romanian gathering, be ready to indulge in the scrumptious delights of “Platou de aperitive”.

9. Fish Roe Salad (Icre)

Similar to the Greek taramosalata, Romanian fish roe salad, traditionally known as “Icre” is a delicious treat that can be enjoyed as a starter. Although it can feel filling when eaten in large amounts, it’s difficult to resist as a snack when sharing a meal with family and friends. Adding a squeeze of lemon can bring out its rich flavors and give it a refreshing taste.

Just a few drops of lemon juice on the fish roe, spread generously on a slice of bread, can make the flavors even more enticing and make it hard to stop at just one slice.

10. Meatballs (Chiftele)

Meatballs are loved by Romanians for their comforting and traditional charm. They are most enjoyable when hot, as their irresistible smell fills the air.

The taste of Romanian meatballs is hearty and flavorful, reminding one of the homemade meals. Often, the mixture includes garlic and plenty of fresh dill, adding a delightful aroma that enhances the overall experience.

While meatballs are many times enjoyed with mashed potatoes or/and tomato sauce, they are also served as appetizers, especially at wedding and baptism parties.

11. Fried Summer Squash (Dovlecei Pane)

Fried summer squash is a popular appetizer during the summer months. The squash offers a balance of saltiness from the crispy crust and natural sweetness from the vegetable itself. It is often served with a delicious garlic & sour cream sauce.

12. Deviled Eggs (Ouă umplute)

Deviled eggs are often served as a welcome starter to guests visiting someone’s home. The process begins by boiling the eggs to perfection. The yolks are carefully removed and transformed into a creamy paste, blended with mayonnaise and mustard.

However, creativity doesn’t stop there, as one can add extra ingredients according to personal preferences. Some may opt for the addition of pate (liver paste), while others enjoy the crunch of chopped pickles or the savory touch of bacon.

No matter the variation, deviled eggs present themselves as an elegant and sophisticated appetizer that not only looks fancy but also delivers a unique taste experience.

13. Homemade Bread (Pâine de casă)

Traditional Romanian bread has a way of satisfying our cravings, particularly when enjoyed in a village setting, surrounded by the gentle touch of the wind. Paired with a slice of homemade cheese and a refreshing glass of cold well water, it creates an experience that is difficult to put into words.

The sensation of breaking that warm bread with your hands and immersing yourself in its inviting smell and delightful taste is truly indescribable. It transports you to another world, where simplicity and the goodness of homemade food are king.

14. Homemade Doughnuts (Gogoși)

When it comes to homemade treats, doughnuts hold a special place in Romanian cuisine, much like traditional bread does in the countryside.

These fluffy and irresistible delights are lovingly made by grandmothers, and fried until golden in hot oil. Once cooked, they are placed in a bowl and covered with a towel to keep them warm, allowing people to grab one whenever they want. 

Homemade Romanian doughnuts have a unique charm that sets them apart from store-bought ones. The aroma of these doughnuts fills the air, carrying with it the love and care put into making them. There are endless ways to enjoy them – plain, with powdered sugar, or even filled with jam or cheese. They are a treat that can be enjoyed at any time of the day, be it breakfast, lunch, or dinner.

Related: 27 Delicious Romanian Dessert Recipes
Related: 6 Popular Romanian Alcoholic Drinks

The post Delicious Bites: Top 15 Popular Romanian Appetizers appeared first on Chef's Pencil.

Serbian cuisine, similar to other Balkan cuisines, is rich in flavors and history, due to the intersecting influences of Greek, Turkish, Hungarian, and of course, Slavic cultures.

Serbia also has a strong fast-food culture, partly because the country is well-known for its nightlife, Belgrade in particular, and its capital is one of those that never sleeps. In Belgrade you can eat well at any time of the day.

And although most of the dishes listed below are not vegan, you can easily find vegetarian or even vegan alternatives if you ask for posno – food that is prepared without animal products (except for fish) at times of fasting and is widely available.

Ready to take a closer look at the best foods that Belgrade and Serbia has to offer? Read on while we take you on a tour!

1. Pljeskavica

Although pljeskavica is often translated as the closest thing to a hamburger, it certainly has a taste of its own. It’s regarded as a fast-food dish, and although it can be ordered in all national restaurants, it is rarely made at home.

That’s because it tastes best from one of the ubiquitous fast-food kiosks, which are often attached to Serbian bakeries – and the shabbier the place looks, the greater the chance that the pljeskavica tastes amazing. 

Serbians snack on them anytime, anywhere, and they’re the number one choice for a late-night or after-party meal. When you order pljeskavica, it comes in bread called lepinja, with a choice of side dishes and toppings to choose from. 

2. Ćevapi (Ćevapčići)

Ćevapi or ćevapčići is another famous Serbian meat-based dish, most commonly ordered in restaurants, but you can also find them in fast-food places.

Made with a mix of beef, lamb and/or pork, these uncased sausages differ from the Bosnian version of ćevapi which are typically based on different cuts of ground beef.

The culture surrounding ćevapi is similar to the one surrounding pljeskavica, but do try eating them the traditional way, with fresh onions and kajmak – a special type of thick cream for an unforgettable savory treat.

As you’d guessed ćevapi is a a hugely popular dish in Bosnia as well, but also in neighboring Bulgaria.

3. Burek

There used to be a time when you’d only find burek in bakeries in the early morning or by lunch time at the latest, because it’s one of the most popular breakfast foods in Serbia.

As it’s quite heavy and filling, you won’t be hungry again for several hours. When you try burek, be sure to get some Serbian yogurt as well, because the two of them go so perfectly together. 

While in Bosnia burek is synonymous with a meat pie, in Serbia it’s made with cheese, so it’s easy to get confused if you’re a tourist traveling in the Balkans.

Burek has become so popular bakeries are now coming up with different takes on the classic recipe – you can even find burek with chocolate if you’re lucky!

4. Gibanica

Gibanica is another cheese pie made with layers of filo pastry filled with sirene (white cheese) that is more typically made at home.

If you are visiting a Serbian family you will very likely be served this. It is perfect for breakfast, but is often served as an appetizer as well, and you may even find sweet versions.

5. Sarma

No winter holiday feels complete without a big pot of home-made sarma. It’s a dish of cooked cabbage (sauerkraut actually, but made with whole leaves) stuffed with meat and rice and it tastes delicious!

Every Serbian home has their unique sarma recipe, and you can order it in all national restaurants, too. This dish is also easily made vegan.

Sarmas, or slight variations on the basic recipe, can be found all over Central and Eastern Europe. Sarmale is one of the most popular foods in Romania, Ukrainians love their holubtsi, while Hungarians have their own version of sarmas called töltött káposzta.

6. Ajvar

Serbians prepare for winter by making some delicious canned food and dips and one of the most famous is ajvar.

This condiment, made from roasted red peppers (and sometimes added eggplant) is often served as an appetizer on slices of fresh bread. This is a prefect breakfast treat while in Belgrade.

It can be bought ready-made in every supermarket across the country, or you can try and make it yourself, as it’s really not complicated, but definitely delicious!

7. Prebranac

 Prebranac is a traditional Serbian dish you’ll find served in national restaurants. It’s basically a bean stew, cooked in an oven with a lot of onion.

It is delicious on its own, or can be served as a side-dish. As it’s warming and comforting it is most commonly prepared during the cold winter months. 

8. Kajmak

Kajmak is a clotted dairy cream that’s popular in Serbia, Montenegro and Croatia. It comes either young or matured and has a fat content of at least 60%. It’s super tasty as a spread on a fresh slice of bread.

It’s also used as a condiment – try it melted on a Serbian hamburger (pljeskavica), simmered with meltingly tender beef shank meat (ribić u kajmaku), or stuffed into pita bread with ćevapi sausages. It’s amazing anywhere you want a strong cheese with a touch of sweetness. 

9. Orasnice

Orasnice are traditional horseshoe-shaped walnut cookies. Every Serbian grandmother knows how to make these, and you will most likely be offered some if you visit some more traditional home, as they symbolize abundance and fertility.

These gluten-free delights are sweet and crunchy, and for a cookie, they can be quite filling. They also keep well and will retain their crunch for a week, if they should ever last that long!

10. Vanilice

These delicious Serbian Christmas cookies filled with jam and covered with powdered sugar are a common delicacy in Serbian homes. They can be easily ordered in restaurants and found in bakeries, too. They are so good they truly melt in your mouth.

11. Fried Carp 

Talking about Christmas, if you find yourself in Belgrade for the holiday season, this is a traditional meal that you are very likely to be treated with.

Serbians fast on the Christmas Eve so traditionally meat-based meals are frowned upon, so Serbs like to treat themselves with fried carp. While the fish choice may seem surprising for some, carp is enjoyed in many Central and Eastern European countries, from Germany to Czech Republic and Serbia.

12. Rakija

Rakija is a traditional Serbian drink that you simply need to try out. This is a strong drink, and caution is advised. It is prepared by first caramelizing sugar in a pot and pouring rakija on top until it starts to boil. It is served warm, and sometimes cloves are added. 

13. Pule Cheese

You may not know, but Serbia is the producer of the world’s most expensive cheese. The cheese is called Pule, it’s primarily made from donkey milk and it’s selling for $600 or more per pound (aprox. half a kilogram).

It’s produced by just one farm in the world, located in the beautiful Zasavica Special Nature Reserve, which is located just one hour drive west from Belgrade. It’s definitely worth the trip, even if you can’t afford this crazy-expensive cheese.

14. Turkish Coffee  

Forget about your espresso or cup of cappuccino. This is the coffee that you should be trying out while in Belgrade. Turkish coffee is popular throughout Serbia and there are many great places where you can enjoy a cup. It goes extremely well with something sweet such as Turkish delight.

15. Gomboce 

Gomboce is a delicious traditional dumpling made from potato dough and filled with whole fruits, jam, or chocolate. The dumplings are rolled into a ball and boiled. They are super delicious and well worth a try.

16. Vasina Torta (Vasa’s Cake) 

If you want to try a local cake, this one is a great choice and it also comes with a story. This dessert consists of a sticky sponge stuffed with a chocolate and orange filling. Simply delicious!

Hopefully you will get a chance to try some of these specialties. Prijatno!

Have we forgotten any of your favorite Serbian delicacies? Let us know in the comments below and share your recommendations with our community!

Related: Most Popular Serbian Desserts

Related: Most Popular Cheeses in Serbia

Related: Most Popular Serbian Drinks

Related: Most Popular Serbian Christmas Foods

The post Famous Serbian Foods: What to Eat & Drink in Belgrade appeared first on Chef's Pencil.

Bulgarian cuisine has similarities to Middle Eastern food, sharing similar staple dishes with the Greeks, Turkish and Serbians but with a local flavor that sets them apart. Characteristic of the Bulgarian kitchen is the simultaneous heat treatment of most products with a beautiful balance between meat, yogurt, cheese, and vegetables. 

Cattle are raised mainly for milk rather than meat, and the most popular meats are pork and lamb, the latter especially in the spring.

Bulgarians prefer grilling to deep-frying and sausages are widely used in dishes. While a range of vegetarian foods are available, fish and chicken are more common. Veal and goat also feature on Bulgarian menus, typically as the basis for mouthwatering stews.   

Bulgarian recipes include a large variety of vegetables and spices but herbs also have a prominent place in the kitchen for their various healing properties.

Parsley is added to almost every dish and Bulgarians can’t imagine bean soup without spearmint, with the aroma of wild mint being a particular favorite. Basil and oregano are used to season meat, potato, and bean dishes while thyme is preferred both as a spice and for its medicinal qualities (colds, bronchitis, rheumatism, and heart disease).

Certain meals are linked to important celebrations: tradition requires vegetarian stuffed peppers and cabbage leaf sarmi on Christmas Eve, and cabbage dishes for the New Year’s Eve menu; fish (usually carp) is reserved for Nikulden, St. Nicholas Day, on December 6th, while roast lamb is served to celebrate Gergyovden, St. George’s Day, on May 6th.

Now let’s take a look at some of the most popular Bulgarian foods enjoyed both by locals and visitors alike.

1. Shopska Salad (Bulgarian Summer Salad)

With the same colors as the flag, Shopska Salad is often proclaimed as Bulgaria’s national dish. It is often said to have been invented in the 1960s by the socialist party to showcase local ingredients to tourists and promote the theory that Bulgarian vegetables were among the tastiest in Europe.

Another story of its origin is that it may came from the Shopi people who inhabited the Shopluk region of the Balkans.

You can easily make Shopska salad from roughly chopped tomatoes and cucumbers, sweet red and green peppers, green onions, red wine vinaigrette, covered with finely grated sirene cheese, and a sprinkle of parsley on top.

Enjoy it as a starter or a side for baked meat. In some regions, baked peppers are used instead of fresh ones and, since olive trees are not as plentiful in Bulgaria as they are elsewhere, sunflower oil is used in most cooking and salad dressings. 

This centuries-old dish is often served with a shot of rakia at the beginning of a meal and local variations can be found in Serbia and North Macedonia.

2. Meshana Skara (Bulgarian Mixed Grill)

If you’re a passionate carnivore, Meshana Skara is the holy grail of Bulgarian meat-based food.

Meshana Skara consists of a plate of mixed grilled meats, with the tastiest blend of ingredients. It will typically include kebapche (кебапче), minced meat with aromatic herbs and garlic rolled into small sausage shapes, as well as the smaller ćevapi, a staple Serbian food.

Other typical components are kyufte (meatballs similar to the Turkish kofte), pork steak, and delicious marinated pork skewers similar to a souvlaki. One variation replaces lightly pounded chicken breast for the pork.

3. Gyuvech | Đuveč (Bulgarian Beef Stew)

A delicious tribute to the slow-food culture is gyuvech, a dish that also shares its name with the Bulgarian earthenware casserole in which it is traditionally baked and served.

This clay pot is found in every Bulgarian home and often passed down through families over generations or gifted to couples at their weddings. 

Cooking in clay pots defines the country’s old-world cooking practices and keeps the nutritious content of the food intact. The casserole is shallow to promote liquid evaporation, so the food is cooked with little or no additional liquid, thereby preserving all the mouthwatering flavors.

Guyvech is usually made with beef or pork, tomatoes, okra, mushrooms, peas, green beans, potatoes, eggplant, onions, herbs, eggs and spices including lots of paprika. The stew is cooked and then baked  with some delicious kashkaval grated over it. This means it can be started in advance at night, and finished the next day for a quick yet filling meal. 

It is often served with “Balkan Mixed Salad”, a combination of roasted eggplant, sweet roasted peppers, garlic and tomatoes, but the veggies can vary depending on the season.

4. Lozovi Sarmi (Stuffed Vine or Cabbage Leaves)

Popular in other countries around the region too, Bulgarian sarmi are filled with rice, onions, and spices, rolled up in vine leaves during the summer and sauerkraut during the cold season, and then poached gently in a tomato sauce. 

The Christmas version calls for raisins and chopped walnuts to be mixed with the rice before taking their much-loved place on the festive table, with an extra drizzle of yogurt on top. 

Other versions have minced veal, chopped bacon or pork mixed with finely chopped mint and sweet paprika in the filling.  

Historically, stuffed cabbage traces its roots back to the ancient Middle East over 1500 years ago. With subsequent waves of migration the recipe spread to Eastern Europe and it’s one of the most popular Eastern European foods. 

Many traditional recipes have developed throughout the region: the Romanians call them sarmale; the Turkish have dolma; the Greeks lahanodolmades; in Ukraine they are called holubtsi; while the Czech and Slovak version is known as hulubky; in Hungary töltött káposzta, and in Poland gołąbki. But basically, they’re all various variation of the same stuffed cabbage or vine roll recipe.

5. Banitsa (Traditional Pastry with Filling)

This delicious treat is the most commonly eaten pastry dish in the country and can be found all over, from gas stations to coffee shops and bakeries. You’ll find a variety of fillings to sample: sirene cheese, onions, cabbage, mushrooms or spinach.

This snack is prepared by stacking up layers of filo pastry (fini kori in Bulgarian) with butter and traditional Bulgarian cheese and eggs before it is baked and enjoyed for breakfast. It pairs well with boza, a fermented wheat drink, for a quintessential Bulgarian experience.

6. Tikvenik

When you stop for a cup of coffee in Bulgaria, consider ordering a sweet treat to wash it down. And rikvenik is an excellent choice to be paired with a cup of coffee or tea.

Tikvenik, the cousin of banitsa, is one of the most popular meals in Bulgaria. While the banitsa includes sirene (Bulgarian white brine cheese) and eggs, tikvenik is an alternative sweet treat.

It is made of pumpkin, sugar, nuts and phyllo dough. A lot of people will tell you that autumn and winter in Bulgaria have the taste and smell of tikvenik. Once the pumpkin season starts, restaurants and bakeries rush to offer this delicious sweet. Nutmeg and cinnamon enrich the flavor, and soft powder sugar is sprinkled on top.

7. Tarator (Cucumber Soup)

This is a delicious yogurt-based soup made with cucumber, garlic, dill, sometimes walnuts and, in the heat of summer, even ice cubes to make it more refreshing. 

Tarator is very popular in the summer but it’s prepared all year long, thus, you can find it on every Bulgarian restaurant menu. Each region has its own way of making the soup.

Legend has it that Bulgarians stole this recipe from the Greeks and appropriated it after adding a little water. Snezhanka (Snow-White) is the salad version of tarator, which uses strained, rather than watered-down yogurt and resembles the Greek tzatziki and Turkish cacık.

Check out this tarator recipe provided by Bulgarian VIP Chef Andre Tokev.

8. Patatnik (Bulgarian Potato Pie)

Patatnik is a potato-based dish with a distinctive mint flavor. It is characteristic of the Rhodope Mountains, where life has changed little for centuries in the scenic villages which continue to offer dishes using local products, making it distinct from the national Bulgarian cuisine.

The dish is made of grated potatoes, onions, salt, oil and a type of very mild mint called gyosum in Bulgarian, all mixed and traditionally cooked in a deep pan over a slow fire. Nowadays it is also baked in an oven and some variants include grated sirene, additional eggs or even peppers, but these are not essential.  

There are two traditional ways to cook papatnik. One is to form two layers of squeezed grated potatoes mixed with onions and in between them a part of the remaining doughy mixture with savory spices. The other way has no layers, just the homogeneous mixture cooked for 20 minutes and then turned over and covered for further cooking. 

The name of the dish is derived from the word “potato” with the Bulgarian masculine suffix -nik.

9. Shkembe chorba (Tripe Soup)

A perennial favorite for Bulgarians is a savory tripe soup, which is appreciated for its rich flavor and, yes, for being a hangover cure. The Bulgarians have another secret ingredient to enhance this claimed benefit: rakia or a cold beer! 

As a spicy dish, tripe soup, also known as Dragon’s Breath, is an exception in Bulgarian cooking, which typically only mildly spices its food.

Shkembe chorba includes calf’s tripe (intestines), milk, paprika, garlic, red wine vinegar, and plenty of hot pepper, which kind of explains why the cold beer helps it to go down and aid recovery after a hard night. 

10. Kapama (Slow Cooked Meat Stew)

This traditional Bulgarian dish is prepared in the region of Bansko, where it is one of the main attractions of the many local authentic taverns.

It’s a popular Bulgarian Christmas and New Year dish and it consists of different types of meat (pork, chicken, veal, and rabbit) and sauerkraut, sausage or black-sausage. Rice can also be added to this mixture. 

The traditional recipe specifically calls for cloves and cumin in addition to black pepper, onions, allspice, paprika, and bay leaf.

It is essential to cover the bottom of the clay pot with pork salo, then a layer of onions and sauerkraut, which are then covered with all types of available spiced meats, sauerkraut again and then more meat. Garlic cloves and paprika are indispensable in this dish. Rice is added to the pot before water, sauerkraut, and a hearty glug of wine.  

The secret ingredient and source of local pride is Satureja, a herb which is stomach-friendly, facilitating the digestion process. It is rich in antioxidants, fiber, iron, zinc, calcium, and vitamin B – all believed to help decrease the level of bad cholesterol.  

The dish is slow cooked for 4 to 6 hours in the covered pot, which has its lid glued on with dough to preserve all essential goodness inside. This method gave the dish its name: Kapama is a Persian word meaning “to cover”.

11. Cheverme (Slowly Cooked Lamb)

Bulgarians also like to spend time outside in the summer and grill meat, and cheverme is one of the most beloved meals of this season. 

The tradition comes from the Rhodope mountains in the south of Bulgaria. Cheverme is a lamb slowly cooked on a spit over a fire for a minimum of 10 hours. This special food is prepared on festive days like a wedding, birthday, graduations and you’ll  find it at many folklore festivals in the country.

Traditionally, cheverme is an essential part of a special lunch and supper on St George’s Day, when lambs are slaughtered in the name of the patron saint of the Bulgarian Army and eaten in the church yard, near the village, or in the sheepfold. Served alongside it is the ritual bread, baked carefully by skilled local women.

Since it takes so long to prepare cheverme, people pass the time talking, drinking, and enjoying each other’s company, from time to time relieving the person rotating the lamb over the open fire. 

Once cooked, it is served with many salads, some wine, and of course, Rhodope’s finest rakia (ракия).

12. Bulgarian Yogurt

Bulgarians love dairy and one of the most famous dairy products is the traditional yogurt: Kiselo Mlyako. It is made with a microorganism bearing the national name: “Lactobacillus bulgaricus” and Bulgarian are very proud of it. The yogurt is thick, creamy and simply delicious.

Yogurt is often used in traditional Bulgarian dishes like tarator, banitsa, snezhanka salad, as topping for some main dishes, and as a soup thickener. According to legend, yogurt was known back in Thracian times when they added sour milk to fresh in order to preserve it and the derived product was called “prokish” or leavened milk.

“Lactobacillus bulgaricus” is also the key element in making the Bulgarian version of feta, called Sirene, that’s light and fresh. This essential Bulgarian cheese, made from sheep, cow, or goat milk, is famous in Shopska Salata and stuffed red peppers. 

13. Kashkaval

Another popular Bulgarian dairy product is Kashkaval (Kашкавал), a mild white cheese similar to Swiss or edam in taste, like a very mild cheddar. Generally, it is made with cow’s milk, though you can also find it made from sheep’s milk or even a blend of the two. It is often used as an ingredient in main courses and pastries, and even in pizza. 

14. Lukanka

The most popular cured meat in Bulgaria is Lukanka (луканка), a semi-rectangular, almost cylindrical salami made with pork and veal meat. It resembles drier Italian soppressata and is just as tasty. Every region in Bulgaria has its own unique way of making it and most have patented the product. 

15. Bulgarian Moussaka

Bulgarian Moussaka (мусака) is in a class of its own. What makes it stand out is that local mushrooms and nutmeg are used.

In addition, in Bulgaria potatoes take the place of eggplants, which are usually used in a traditional Greek moussaka. A real treat for the taste buds, this comforting baked dish may remind you of lasagna.

16. Lyutenitsa

Lyutenitsa (лютеница) is a childhood favorite. It is a tomato and pepper spread that is made in every Bulgarian home but can also be bought in small jars from stores. Slightly hot, due to the use of onions, garlic, and cumin, it makes a perfect match for sirene cheese sprinkled on fresh bread.

If you’re visiting Bulgaria in fall, you can’t miss the smell of roasted peppers wafting from balconies.

17. Stuffed Peppers

Talking about peppers, another favorite Bulgarian dish is stuffed peppers. Usually, they are stuffed with rice, which is cooked separately, then baked.

But on Christmas Eve, many people stuff the red peppers with beans, again cooked separately, then bake them in the oven.

19. Bob (Bulgarian Bean Soup)

Bob chorba, a Bulgarian bean soup, is a very popular dish especially in the cold season.

It is usually cooked in a traditional Bulgarian clay pot, together with djodjen, or mint, which gives bob chorba its unique taste. 

18. Garash cake

Garash cake is a famous Bulgarian chocolate cake with walnuts and it’s one of the most popular desserts in Bulgaria.

Garash cake has a brilliant taste and delicate aroma. The taste of the walnuts in the layers compliment the chocolate mouse. To top it all, a chocolate ganache covers the cake, while chopped almonds give it a little crumble. Some cooks add liquor to the mouse. Others make it without white flour, which is in fact how it used to be made.  

20. Mekitsi

One of the most popular Bulgarian breakfasts is mekitsa. Actually, anything made with dough is a good choice and this recipe goes way back to our grandmothers’ grandmothers. However, the recipe does vary.

Some use Bulgarian yogurt and baking soda, while others use milk with yeast, or a mix of any or all of the above. Mekitsa are formed into rounds and deep fried over a medium heat.

They are typically served with powder sugar, but nowadays people eat it  with jam or chocolate, as well. Savory options are also popular these days.

21. Revane

Revane, or basbousa, is a cake recipe borrowed from Egypt. However, say basbousa in Bulgaria and no one will understand what you are talking about. Here it is called revane, which is a very sweet semolina cake soaked with syrup.

The cake is served in a lot of restaurants, but Bulgarians also love to cook it at home. After it is baked, the cake is cut into squares or diamond shapes. Some pour on the syrup before cutting, others afterwards. Either way, it is really sweet and delicious.

22. Biscuit Cake

This is another cake that Bulgarians really love. It is served in restaurants, bakeries, coffee shops, and even supermarkets. It is a favorite not only because of its amazing taste but also because it is so simple to make.

While a lot of places make it with pre-flavored starch, other cooks prefer to make the cream from scratch. Milk, eggs, sugar, butter, and white flour are the base for the cream, while biscuits make up the layers of the cake. Usually, it is topped with cocoa, chocolate or fruits.

Did you find your favorite Bulgarian dish on our list? Let us know, and share any other suggestions in the comments below!

Related: Most popular Bulgarian desserts

Related: Most Popular Bulgarian Drinks

If you travel to South-East Europe, check out our round-ups of the most popular Romanian foods, Greek foods, Albanian, North Macedonian and Turkish foods.

The post 22 Popular Bulgarian Foods You Need to Try Out appeared first on Chef's Pencil.

Before we do, it is worth having a look at what went into making the food of this land-locked central European country as heart warming and moreish as it is.

Like all other cuisines, Hungarian is influenced by its particular history and its geography. Surrounded by Poland, the Czech Republic, Slovakia, Austria, Serbia, and Romania, it’s not surprising that Hungarian cuisine has a lot of foreign influences. People move around, quite naturally, and take their recipes with them.

Many dishes have their roots in neighboring countries or have been influenced by them, and likewise, Hungarian cuisine has greatly influenced its neighbors. Many popular Hungarian foods are served up in Serbia, Romania – especially in Transylvania – and Slovakia.

But that doesn’t mean that Hungarian food doesn’t have its own identity – and this has been shaped by their history. The Magyars, a nomadic people, settled in the Pannonia steppes. Being nomadic, livestock rather than settled agriculture informed the food they ate, and this is reflected in the many traditional meat dishes cooked over an open fire.

The cuisine evolved over the years, of course, and in the 15th century, during the reign of King Mathias and his Neapolitan wife Beatrice, new ingredients were introduced. Sweet chestnuts, garlic, ginger, mace, saffron, nutmeg, and onion found their way into the cuisine, as well as fruit for cooking with meat, in stuffings, and even in pasta making.

Modern history saw the influence of Ottoman and Austrian cuisine, especially food preparation methods, and the cakes and sweets that have a strong German-Austrian influence.

What follows is a round up of some of the most popular Hungarian foods that serves as a starting place only – there is so much more.

1. Gulyás (Goulash)

Goulash, Hungary’s national dish, was first prepared by shepherds who slow cooked diced meat with onions and other flavorings over an open fire until all the liquid was absorbed.

The meat was then dried in the sun, and the shepherds packed it up in their sheep’s stomach bags before they set out with their flock. When it was time to eat, they added water to a portion of meat to reconstitute it into a soup or stew.

The classic “kettle goulash” is prepared by frying diced beef or mutton with onions in lard and adding garlic, caraway seeds, tomatoes, green peppers, and potatoes.

This delicious stew soon became enjoyed at home and over time became the national dish. With potatoes, carrots, onions, celery, peppers, tomatoes and lots of paprika it is nourishing, tasty, and heartwarming. And because it is slow cooked, the usually cheap, tough meat softens into fork-tender chunks.

Another version is székely gulyás, a mouthwatering stew of pork and sauerkraut flavored with tomatoes, onions, caraway seeds, and sour cream. This dish can also be made with chicken.

2. Vadas Marha

Hunter’s stew can be found right across northern Europe, with ingredients varying depending on where you are.

The Hungarian version, vadas marha, can be made with game meat, but it is most often beef that is served up today. The beef is marinated for 2-3 days in vegetables and vinegar, so by the time it is cooked up, with vegetables, bay leaves and juniper berries, and sliced, it is delicious and it is tender.

The slices of meat are served on a bed of “vadas” sauce. This is made with the veggies the meat is cooked in, sour cream, mustard, and a squeeze of lemon, all blitzed until really smooth. The mix of flavors is wonderful, and it is fresh and light and creamy.  

But the dish is not complete without the bread roll dumplings traditionally served with it. Cubed and toasted bread rolls are mixed up with eggs, flour, sautéed onions and parsley. The mixture is squished into balls and boiled for a few minutes.

Of course, you can also eat vadas marha with rice or pasta. But for an authentic adventure, make sure they also serve you up the dumplings.

3. Lescó

Tomatoes, peppers and paprika – what could be more Hungarian?

This simple and satisfying ratatouille is ever so easy to make and ever so tasty when made with the ripest of veggies at the end of the summer season.

Bits of bacon or sausage can also be added, and, of course, whatever other veggies you have at hand.

It’s a versatile dish that can be eaten on its own, used as a base for pasta sauces, added to scrambled eggs, or placed on the side of a roast dish. The only limit to its uses are the limits of your imagination.

4. Lángos (Deep-fried Flat Bread)

The popular Hungarian street food lángos is known as the “Hungarian pizza” as it uses the same ingredients for the base as pizza (wheat, yeast, salt, and water). The Turks brought it to the country when they occupied it centuries ago and now this indulgent treat can be found at fairs and local celebrations.

First fried in vegetable oil, the crusty golden flat bread is brushed with minced garlic, topped with sour cream and shredded cheese, which melts deliciously on the hot surface. “Láng” in Hungarian means flame and is so called because, on bread baking days, it was traditionally baked at the front of brick ovens close to the flames.

But because nowadays people don’t have brick ovens, and nor do they do much bread baking at home, lángos is typically deep-fried in oil and sold as a hearty fast-food. 

5. Töltött Paprika (Stuffed Peppers)

Another delicious example of Ottoman culinary influence is stuffed peppers, which make a great appetizer or side dish. 

Made with Hungarian wax peppers, preferred for their thinner skin and aroma, the inclusion of paprika and tomato sauce and garnish of sour cream give the dish a strong Hungarian character. 

The stuffing is a mix of ground beef and pork, rice, chopped onions, minced garlic, parsley, paprika, beaten eggs, salt and pepper.

Töltött paprika are cooked standing up in the oven and topped with tomato sauce sweetened with a pinch of sugar. They are served piping hot with a dollup of sour cream on top.

6. Csirke Paprikás (Chicken Paprikash)      

This staple food derives his name from the ample use of paprika, of course. Chicken pieces are simmered in a sauce made with a paprika-infused roux made with equal parts flour and fat (duck or goose fat is good but any kind of fat will do). It is then colored and flavored with paprika.

The chicken is prepared with onions, sweet peppers, and garlic and cooked in the paprika sauce, and once cooked is beautifully tender.

Csirkepaprikás is typically served sour cream and dumpling-like boiled egg noodles (nokedli). Other popular dishes include millet, rice, or tagliatelle. My grandmother always paired it with polenta, and that was just perfect.

7. Gyümölcsleves (Fruit Soup)

This refreshing fruit soup is a summer treat that was enthusiastically adopted by the Austrians, Poles, Slovaks, and Germans. Being a soup, it is not always eaten as a dessert. It works very well too served hot as a starter or main.

There are many variations depending on the fruits in season, which are cooked with cream or whole milk, cloves, cinnamon, and sugar. To turn it into a dessert or appetizer, a small amount of sweet white or red wine along with crème fraîche is added before serving. Other European palates prefer to enjoy it straight from the refrigerator for refreshment on hot summer days.

Gyümölcsleves can be made from red currants, blackberries, apple, pear, or quince, but the most popular fruit soup recipe is meggyleves (sour cherry soup). This dish can be prepared even in the winter using oranges, clementines, or any sweet fruit available – fresh is best but frozen can be used.

8. Húsleves

A rather more typical type of soup, though with its own Hungarian twist, is Húsleves, a beef consommé.

The beef is cooked for a long time, making it oh so tender, and root veggies and noodles are added. It ends up a fragrant, steaming broth, which is a staple for Sunday lunch and for more special occasions such as weddings.

It is often served from a toureen, giving it the status it deserves.

9. Halászlé (Fisherman’s Soup)  

One of the hottest dishes native to the European continent is halászlé, a bright red spicy paprika-based fish soup that has a special place on the Hungarian Christmas menu. 

Traditionally cooked over an open fire in a bogrács (cauldron), fisherman’s soup is prepared differently whether you are on the banks the Danube or the Tisza. The recipes are much the same though the ratio of ingredients and timing determines its taste.

The depth of flavor comes from the bouillon used, made from fresh fish trimmings including carp heads, bones, skin, and fins that are boiled for two hours in water with red onions, tomatoes, and green peppers.

The base soup is strained and heated for an additional 10 minutes with hot paprika, thick carp filets and roe being added before serving.

10. Főzelék (Vegetable Stew)

You can look at this as a thin vegetable stew or a thick vegetable soup! It’s made with any combination fo potatoes, spinach, kidney beans, bell peppers, cabbage, squash, lentils, peas, tomatoes. 

So far, it is a vegetarian dish. But it is often topped with meatballs, spicy sausage, bacon, or hard-boiled eggs for additional flavor. The flavor is also bolstered by the addition of dill, paprika, onions, black peppercorn, garlic, parsley, caraway seeds, and lemon juice or vinegar.

This is a homemade dish, rather than one you’ll find in restaurants, which only rarely include it on the menu. The word főzelék kind of means “something created by cooking” and the main ingredient is put in front to name the dish, so for example zöldborsó főzelék that means “made of green peas”.

11. Somlói Galuska (Hungarian Spongecake)

This opulent dessert is a Hungarian favorite and can be found everywhere from gas stations and snack bars to restaurants, so it wont be hard to find when you visit the country. Despite the name, galuska has nothing to do with dumplings apart from being round. 

Somlói galuska is a trifle-like cake made with layers of sponge (chocolate, vanilla, and walnut) alternating with creamy custard and rum soaked raisins. and despite being a cake, it is scooped onto a plate, then drizzled with vanilla and orange syrup and chocolate sauce, topped with whipped cream, and sprinkled with roasted ground walnuts.

This 1958 Brussels World’s Fair award-winning cake was invented by the headwaiter of a Budapest restaurant who dreamt it up and the master pastry chef József Béla Szőcs who actually baked it. Over time it has been recreated in many ways and is usually served in small bowls.

12. Pörkölt (Boneless Meat Stew)

Another national dish, pörkölt, is not to be confused with goulash, which has more gravy and bones to the meat.

This stew is more like a ragù and the basic recipe calls for boneless meat, sweet paprika, onions, yellow Hungarian wax peppers, tomatoes (or tomato paste), garlic, green pepper, and marjoram. 

Hungarian yellow wax peppers are a key ingredient as red bell peppers are considered  too sweet while the green ones are too bitter.

There are some regional variations on the dish, usually using beef or pork, but also lamb, chicken, tripe, or liver. One famous variation, pacalpörkölt, is made with tripe and is quite often spicy. Other takes include: kakaspörkölt, made with rooster; kakashere pörkölt, made with rooster testicles; sertésmáj pörkölt with pork; and csirkemáj pörkölt, using chicken livers. If you are wondering what pörkölt means, well it’s simply “roast”.

13. Dobos Torte (Multi-Layered Sponge Cake)

The ultimate  Hungarian cake, as some call it, was created by the supreme master confectioner of the 19th century Austro-Hungarian monarchy – József Dobos. Coming from a long line of confectioners, he innovated by  combining unique Hungarian flavors with delicacies of French cuisine. He created the Dobos Cake, the pinnacle of his life-time work for the 1885 National Exhibition.

One legend says that Emperor Franz Joseph and his wife Queen Elizabeth were the first to try it. But another legend says the soul of the cake – the butter cream, was created by accident. An  apprentice poured powdered loaf-sugar on to some salted butte.

As butter was preserved in those times, rather than throw it away, József Dobo added cocoa, coffee, and fruit. His search for a dessert that would last longer than the whipped cream desserts of the day and remain edible for several days seemed to be over.

The recipe for this multi layered sponge cake, with chocolate buttercream filling and topped with a thin layer of crunchy caramel, was a secret for a long time and the Dobos Cakes sold in many confectioneries are not made with the original recipe.

14. Töltött Káposzta (Stuffed Cabbage Leaves)

The long evolution of Hungarian cuisine is typified by töltött káposzta, which has its origins in the Ottoman-Turkish cooking method of stuffing leaves. The Hungarian addition was paprika and rice.

Hungary’s first opera diva Róza Széppataki was a big fan of this iconic food and proclaimed it “the coat of arms of Hungary”, back in the 19th century.

Minced light pork meat mixed with onions, spices, and rice is rolled up in fermented cabbage leaves, fresh cabbage leaves, or vine leaves, depending on the region. The veggies added to the stuffing vary too in other countries. 

Traditionally töltött káposzta is slowly cooked in the oven or on the stove top with tomato sauce and smoked bacon is added to the pot for additional flavoring. They are served with sour cream and bread, and are cooked for celebrations such as Christmas and at weddings.

Editor’s Note: Stuffed cabbage or vine leaves is a popular dish throughout Eastern and Central Europe.

15. Kürtőskalács ( Sweet Bread)

Another Hungarian street food staple is the kürtőskalács, a typical sweet bread specialty popular in all Hungarian speaking regions (for ex. Transylvania).

The cake is cooked on an open fire, which might explain its name, “kürtő“, which translates as “chimney”. “Kalács” means “cake”, thus we can call it “chimney cake.” A strip of sweet dough is spun and wrapped around a cone-shaped baking spit and left to roast over charcoal until the surface is brownish-red in color.

Granulated sugar sprinkled over it forms a shiny crispy crust during caramelization, enhancing the red color of the surface. The cake can be topped with additional ingredients such as cinnamon powder, chopped walnuts, almonds, or coconut flakes. Kids and parents alike love this sweet bread because it makes a great snack. .

The legend has it that a Szeklers’ village was attacked by Tatars and the villagers flew and hid in a cavern of Les Mountain, where they were later discovered. The Tatars were planning to starve them to death but the Szekler leader’s wife had the idea of making a giant flue-shaped milk-loaf to show the Tartars they still had enough food to endure the siege.

16. Túrós Csusza (Cheese Pasta)

Túrós Csusza is the Hungarian take on  American “mac and cheese”, However, it’s made mainly from cottage cheese (not cheddar).  What makes this dish unique is the combination of hot and cold layers.

The hot bottom layer of cooked pasta and cottage cheese are covered with an extra portion of cold cottage cheese. And now the best part kicks in: hot and juicy bacon gets in the mix before being finished with cold sour cream.

This luscious  mixture can be heated in the oven for a few minutes before serving. Traditionally the dish is made with home-made egg pasta. The floury dough is torn by hand into flat small pieces that are then boiled in water. Overall, a perfect comfort food and you’ll be glad to know that the leftovers taste even better.

The name of this restaurant staple and budget-friendly homemade meal refers to the fact that the pasta is slippery due to the sour cream. 

17. Szilvásgombóc (Sweet Plum Dumplings)

Hungary is a major plum producer, so dumplings filled with plums are no surprise. Very popular in many Central and East European countries, this dessert is a family favorite and recipes are passed down from grandmother to daughters or nieces. 

Mashed potatoes, flour, salt, butter, and optional eggs form the dough that is flattened with a rolling pin to prepare the bed for the dark, juicy plums that are stoned and placed on cut out round shapes of dough.

The dough is then wrapped around the plums and boiled in water. For a finishing touch Szilvásgombóc are rolled over a streusel made of sugar, cinnamon, and fried golden bread crumbs. 

Another variation that my grandma used is to fry them in a pan before rolling them through sugar. I can’t say which way I like best, but you can make them at home and tell us.

18. Túrógombóc (Sweet Cottage Cheese Dumplings)

Dumplings are a bit of a theme in Hungarian cuisine and these are paired with the Hungarian penchant for using cheese in sweet dishes, making a wonderful, moist, fluffy ball of dumpling.

Whether you try them for dessert or nip into a coffee shop and have them as a snack, it is essential that you do not leave the country until you have tasted them.

Túró, a sweet cheese much like cottage cheese, is mixed up with butter, sugar, eggs and vanilla, shaped into balls and boiled for around 5 minutes.

They are finished off by rolling them in toasted breadcrumbs and served up with apricot jam. Fluffy clouds of joy!

18. Rakott Krumpli (Potato Casserole)

This is a Jewish take on a Hungarian peasant classic where potatoes, hard boiled eggs, sour cream, and csabai or kielbasa (both are smoked Hungarian sausages) come together in separate layers to form a casserole bursting with flavors. It’s the ultimate comfort food.

This meatless version traditionally calls for trappista, a semi-hard cheese that was brought to Hungary by French monks in the 18th century.

Rakott Krumpli is served on its own for dinner or as a second course after a light soup. As the casserole that leaves out the sausages, it is a traditional meal for Hungarian Jews eaten during the “nine days” when orthodox Jews refrain from eating meat in remembrance of the destruction of the Temple. The literal translation of rakott krumpli is “layered potatoes”, simple and hearty and pairs well with pickled salads.

Have we included all your favorite Hungarian dishes? Let us know in the comments below and share your suggestions with our community!

19. Rántott Ponty Majonézes Krumplisalátával – Fried Carp and Potato Salad with Tartar Sauce

Carp may seem a very surprising choice for many, as it’s rarely eaten in countries like Italy or the United States. But in Central and Eastern Europe, carp fishing and farming have a long tradition and it’s the Christmas food of choice in many households.

Carp is a Christmas favorite in Hungary with the tradition of eating carp for Christmas being adopted from the Czech Republic.

Carp is a somewhat of a challenge, as it’s full of bones. Whether fried or roasted, it’s usually served with delicious vinegar-and-onion-flavored potato salad. We recommend you give it a try!

20. Gundel Palacsinta (Gundel Crepe/Pancake)

Hungarians love pancakes, which here are more like paper-thin crepes. In Hungary, pancakes can be prepared sweet or savory, stuffed with meat.

Sometimes it can be served as a main course after a rich goulash soup but mainly pancakes are a popular dessert in Hungarian households. But there is one which acquired fame beyond the frontier: the Gundel crepe or Gundel pancake.

The quarter folded crepes are filled with rum-walnut filling, fried in butter and served hot with warm chocolate sauce on top.

21. Hortobágyi Palacsinta

So much do hunagarians love their pancakes, there are savory versions too, like these ground chicken wrapped pancakes.

These palacsinta, or pancakes, have a little yogurt added to the mix, and are fried until just golden brown, not a deep brown.

The filling of onion, ground chicken, or veal, sweet paprika, smoked paprika, carraway seeds and tomatoes, is drained in a colander to take out as much of the juice as possible. Doing this prevents the filling from making its way through the pancakes and creating a soggy, mushy mess.

But those juices don’t go to waste. They are mixed with sour cream and poured over the stuffing wrapped pancakes once they are placed in a dish.

The baking simply warms everything through again, as it’s already all cooked. And once the come out, serve them up with an extra dollop of sour cream and a sprig of parsley.

22. Esterházy Torta (Eszterházy Cake)

This is another delicious Hungarian cake that you must try out when you visit Hungary.

The recipe can vary depending on what kind of nuts are available. The thin sponge cake is mostly made with ground walnuts but these can be replaced with almonds or hazelnuts. The cake is filled with hazelnut buttercream made with egg yolks.

It is traditionally topped with glace icing and a chocolate cobweb pattern. Delicious, light and tasty, this is Esterhazy cake!

23. Rigó Jancsi (Gypsy John Cake)

Rigó Jancsi (1858–1927) was a famous Romany Gypsy violinist from Hungary. Why does he have a cake named after him?

Well, he fell in love with a married woman. The two ran off together and their scandalous affair inspired a baker in Budapest to name a cake after him.

It is two layers of luscious chocolate sponge filled with a scandalously rich cream filling and topped with a slab of chocolate and butter.

As scandalously naughty as the story behind it!

24. Pálinka

For a complete feel for Hungarian culture, or any culture really, taste the local hooch. Pálinka is a fruit brandy that is most often found made from plums, apricots, apples, pears, or cherries.

It is served as a shot and, other than Hungarian sweet wine, it is probably the most well-known traditional Hungarian drink.

25. Hungarian Sweet Wine

The sweet wines of Hungary are synonymous with the famous vineyard Tokaji-Hegyalija or, in short, Tokay.

This famous 400-year-old vineyard is recognized by many connoisseurs and has been compared with the wines of Sauternes, Constantia, and with the Trockenbeerenauslese style.

The wine is delicious and a must-try when visiting Hungary.

Hungarian Food Specialties

Some dishes come with a customary side dish. For example, csirkepaprikás (paprika chicken)  is always eaten with nokedli (noodles). For some mains, bread is almost mandatory while others are served with rice or potatoes.

A wide range of smoked pork products are staples in Hungarian households. Smoked sausages, smoked ham, and even the lard from smoked sausage can be found on many a cold platter. Together with some good Hungarian bread and fresh veggies, they can be served at home for breakfast or dinner. In restaurants, they are sometimes offered as starters.

Lard is one of the main ingredients in the Hungarian kitchen. Quite often, though, it is substituted with goose-fat, duck-fat, or vegetable oil.

Winter salami is a Hungarian sausage made from Mangalitsa pork and spices and is produced according to a centuries-old tradition. Cured in cold air and slowly smoked, it develops a noble mold on the surface during the ripening process, which enhances the flavor.

The main pickled product is savanyú káposzta (sauerkraut). This was traditionally consumed in winter as a rich source of vitamin C. In summer, an interesting dish of cold hideg meggyleves (sour cherry soup) is served, that cools you in the intense summer heat.

Related: Popular Hungarian Desserts

Related: Most Popular Hungarian Cheeses

Related: Popular Hungarian Cookies

Check out our list of most popular foods in neighboring countries:

• Most popular Romanian foods
• Most popular Serbian foods
• Most popular Ukrainian foods
• Most Popular Hungarian Desserts

The post Top 25 Popular Hungarian Food & Drinks appeared first on Chef's Pencil.

Transylvania cuisine is acknowledged as playing a vital part in the gastronomic heritage of Romania which reflects its rich and varied past. 

Transylvania was part of or ruled as an autonomous region by many different kingdoms – the Hungarian Kingdom, the Ottoman Empire, and the Austro-Hungarian Empire – which all helped to shape its unique cuisine. 

Moreover, the region was home to as many as 750,000 Transylvanian Saxons, a German ethnic group that settled in the region in the mid-12th century. Most Transylvanian Saxons either emigrated to Germany after the Second World War and a second wave left  after the fall of the Iron Curtain, but Saxon dishes or their variations are still cooked and loved in Transylvania.

While the Saxons have left, Transylvania continues to be the home of a sizable Hungarian minority. Hungarians have lived in the area for centuries and many dishes you’ll find in traditional restaurants in Budapest will also be referred to as local foods here.

Besides Germans and Hungarians, the Ottomans had a significant influence on the local cuisine, as they did in the rest of Romania and the entire Balkan region. 

Rural Traditions

In Transylvania, bread is treated with ceremony and it demands an almost mystical level of respect. Tradition demands certain practices are followed. For example, before cutting bread, the sign of the cross is made in the air (something that Dracula would not appreciate); it must always be placed on a clean white towel, to signify purity; a loaf must never be placed upside down nor must a knife be left in it. And there’s more: leftover bread or crumbs are never discarded because the last slice of a loaf represents luck and power. 

Potato bread is perhaps the most popular variety and it’s appreciated for its rich sweet taste, fluffy texture, and long shelf life. When making the dough, part of the wheat flour is replaced with mashed potato. The best potato bread is found in Sibiu and Făgăraș.

1. Soup for the soul

Soups are highly appreciated in all their forms. Sour or sweet, rich or clear, they are like cheese for the French and pasta for the Italians.

In this region estragon (tarragon), is used in soups, soured with sauerkraut or vinegar and thickened with a flour and pork dripping known as “rântaș”. 

Some soups are called “ciorbă”, which comes from the Turkish “çorba”, a people renowned for their broths that flooded the conquered nations’ tables. 

The most common sweet and clear soups are Supă de găluște (Dumpling Chicken Soup) or Supă de tăiței (Noodle Chicken Soup). One variety of noodle soup is called Fairies Hair, after the thin noodles that are often homemade. 

The most widely appreciated sour soups are Beef Tripe Soup, Beans, Ciorbă de lobodă (French spinach sour soup), “Ciorbă ardelenească de cartofi” (Transylvanian potato soup) and “Ciorba de Perișoare” (Meatball soup). 

If Bram Stoker’s story sends shivers down your spine, then cumin soup is the perfect comfort food, also to be enjoyed on winter days as a warmer for your body and soul.

This childhood cold remedy is easy to make with few ingredients but packed with flavor. All you need is cumin seeds, sweet paprika, one big onion, bone or vegetable broth, salt and a little flour. It’s served hot with croutons. 

2. Tocanita Ardeleneasca cu Cartofi

A king among Transylvanian stews is “Tocăniță ardelenească de cartofi”, which is made with potatoes and either smoked sausage or smoked pork. On fasting days, it’s prepared without the meat, but if you use smoked paprika the taste is not so different from the original and at least as filling. 

3. Ciolan afumat cu fasole

A really popular dish is “Ciolan afumat cu fasole”, a rich, earthy stew made with smoked pork leg and beans. It is said that army cooks used to whip this dish up for soldiers and it became so popular that no household is a stranger to its aroma. It’s equally sought after among commuters, professional drivers, and tourists as it’s both filling and tasty. 

The pride of the Ardeal region, this dish has become a staple, served in large quantities on National Day (together with pickles) to people celebrating outside during festivities. 

A similar dish with the same ingredients but more broth is “ciorba”, often served in a fancy way:  inside a specially- baked bread crust in the shape of a bowl with the inside scooped out. It is typically accompanied by red onions and țuică, a traditional Romanian spirit. 

4. Clatite Brasovene

In Brașov we find “clătite brașovene”, the heavenly savory pancake that carries the town’s name.

The story behind this dish is that a German family had to feed numerous children, so the parents took moussaka and used it as a filling for pancakes, which were fried in the pan before serving.  

This popular tourist delight is now made with beef and mushrooms and the folded pancakes are fried in a batter with eggs and breadcrumbs. Delicious!

5. Aprikosenkuchen 

After partying till dawn, or just a hard day’s sightseeing, why not regain your strength over a cup of fragrant coffee and a slice of this luscious sweet treat.

Aprikosenkuchen, known by this foreign name, is a beautifully flavored apricot sponge cake that most Germans know how to make by heart.

The classic recipe is simple but the result tastes so complex: the butter is creamed with sugar, vanilla, eggs, and lemon zest that will later incorporate the remaining dry ingredients (flour, baking powder, and salt).

The batter goes into a buttered pan with apricot halves placed on top facing down and the whole thing is put in the oven to golden nicely. Devilish delicious!  

6. Henklesh (Lichiu)

Henklesh or Lichiu is a luscious Saxon dessert with a base of leavened dough made with flour, warm milk, butter, one egg, sugar, and yeast. Some henklesh recipes are made with seasonal fruits, especially during the summer and fall months when local fruits are in season.

The delicious topping is made by mixing sour cream with eggs, sugar, vanilla, and butter, and sprinkling the whole concoction with sour cherries, plums or grapes. Traditionally it’s baked in bread ovens over a wood fire and is a particular favorite around Easter time, when eggs are plentiful. 

7. Gomboti

“Găluști cu prune” (sweet dumplings with plums) is an old recipe passed down through the generations. It’s known as “gomboți”, “gombóc” or “knédli” among the Hungarian population and “Knödel” in Germanic parts of Romania. 

Whole stoned plums are wrapped in a potato-based dough to form a ball. They are then boiled and rolled through breadcrumbs, sugar, and cinnamon. Although plums are at their juicy best in late summer and early autumn, this dish is made year round. And due to the natural sweetness of the fruit, only a little added sugar is used.  So you can eat a lot without feeling guilty! 

8. Papanasi

You might know this dessert from the previous post about popular foods in Romania, but if you don’t, you have to try it! 

“Papanași” is a perfectly balanced sweet and sour treat consisting of two donuts made from cottage cheese, semolina, and sugar and topped with sour cream and fruit preserve, usually blueberry.  

Of Romanian/ Moldovan origins, it’s a particular favorite in Transylvania that appeals to both the eyes and the taste buds! 

9. Rhubarb Pie

Rhubarb Pie first appeared in a collection of recipes under the name of New System of Domestic Cookery by Maria Eliza Rundell, in 1807 in the UK and later translated into German, which is how the recipe was brought to Transylvania. 

This is how rhubarb evolved from being used as just a medicinal plant to becoming a mouthwateringly sour ingredient that contrasts beautifully with sweet flavors. 

Containing high levels of calcium, rhubarb is good for strong teeth. If you find yourself visiting Transylvania, also look out for rhubarb jam and rhubarb soup.

10. Cozonac

Cozonac is a sweet bread, filled with ground walnuts that’s made every Easter and Christmas.  It’s one of those must-haves or should I say “must-smell” aromas from the holiday bouquet of fragrances and it is a definite crowd pleaser. 

Not so easy to make, though, cozonac cu nucă” is the pride of every housewife, and the key to your mother-in-law’s heart. It’s omnipresent on festive tables, and a popular addition to gift baskets of Transylvanian foods, for a very good and tasty reason.

11. Kürtőskalács

Kürtőskalács are another type of sweet bread and a specialty of the Hungarian minority in this part of Romania. They aren’t made at home anymore but are very popular at fairs and festive events. 

Their name comes from their hollow cylindrical shape and the fact that traditionally they were baked over an open flame, with the dough wrapped as a spiral on a wooden skewer. The finished product is a delectable, sugar-glazed treat.

For more Hungarian specialties, check out our story on popular Hungarian foods.

12. Zacusca

Before cutting through the meat, let’s take a quick look in the pantry to discover a treasure hidden in a dusty jar: “zacuscă”, which is an eggplant chutney. 

This uniquely rich and flavorful vegetable spread is obtained from a three-way process of roasting, baking, and boiling eggplants, together with onions and peppers, and then seasoning the mixture with salt and black pepper. All you need for the best breakfast or ultimate snack is a slice of fresh, crusty bread.

13. Mititei

The smell of grilled “mici” or “mititei” tickles the nostrils just as the grass covers the earth and the sun warms up the air. Aptly named “little ones”, these rolls of minced meat and spices are the delight of every barbecue and picnic but are also a star among street foods.

Some say that in old times “mici” were made not with baking soda as they are today, but with crème fraiche, which ferments into sour cream after being incorporated into the meat mixture.

This special ingredient, that unfortunately is not used widely anymore having been replaced with a less natural one, makes the consistency very light. Regardless, we guarantee that if you taste one, you’ll be back for more!

14. Sarmale

Resembling stuffed cabbage leaves but in a deconstructed way is another famous Transylvanian dish – “Varză a la Cluj”.

It contains the same ingredients as sarmale but has a different construction. The dish is built with layers of sour cream, cabbage leaves, pork, and rice mixture ending with a layer of cabbage and sour cream. Everything stays in the oven for at least half an hour before being served. The ultimate nutritious comfort food!

15. Varza a la Cluj

Resembling stuffed cabbage leaves but in a deconstructed way is another famous Transylvanian dish – “Varză a la Cluj”.

It contains the same ingredients as sarmale but has a different construction. The dish is built with layers of sour cream, cabbage leaves, pork, and rice mixture ending with a layer of cabbage and sour cream. Everything stays in the oven for at least half an hour before being served. The ultimate nutritious comfort food!

16. Balmus and Bulz

Foreigners might already know that polenta is a Romanian staple food but there are different ways in which polenta meets the dish: Balmuș and Bulz.

“Balmuș” is something that shepherds prepare for special occasions or when hosting guests. First, they melt butter in a pan, then add some cheese and cornmeal, and stir over a slow fire until it’s done. The result is more than you can expect from such simple ingredients.

A variation on the same theme is “Bulz”, which can be found at every farmers’ fair and restaurant, but the best is made in peasants’ houses, where they’ll be happy to amaze you with their traditional food. Delicious “bulz” was whipped up out of necessity on cold winter days with ingredients already found in the pantry.

The simple polenta takes the form of a ball that covers sheep cheese and sometimes eggs and bacon. It is either cooked on an open fire while aromas are developing inside, or finished in the oven.

The best place to enjoy these golden treasures is în the villages of the Mărginimea Sibiului region, around the historic city of Sibu, which holds the honorary title of European Gastronomic Region, awarded by the International Institute for Gastronomy, Culture, Arts, and Tourism. 

Related: Most Popular Romanian Desserts

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It is the celebration of the resurrection of Jesus, deliverance from sin, and return to God. Armenians enjoy the whole palate of activities: from going to church to fasting before Easter, from fun games with colorful eggs to all the delicious food served in celebration. 

The cuisine is probably the most colorful element of any national culture and Armenian cuisine reflects the mix of geography, history, and traditions of the people of the land. Little has changed in the recipes and how they are cooked as culinary secrets have been passed down from generation to generation. The preparations begin long before the actual day of celebration as the Armenian Easter table involves dishes that carry unique meanings. 

In the past the whole community would be involved in preparing and celebrating Easter together. But today it is more of a family holiday celebrated at home with friends and relatives. Throughout the Easter holidays in Armenia there is a holiday atmosphere that draws us all in.

After 40-days of Lent, in which those who fast abstain from all animal products, even the most staunch believer looks forward to a celebratory meal. The Easter table is carefully prepared to properly and solemnly celebrate the Resurrection of the Lord while sharing the joy with loved ones. 

1. Easter Eggs 

Easter egg dyeing is the most eagerly awaiting Easter activity in Armenia. Eggs are painted mainly in red, symbolizing the blood of Jesus. In the past, the red was achieved by boiling the eggs in red onion skins.

But many Armenians unleash their creativity and dye eggs in various patterns and colors to the delight of their guests.

2. Rice with raisins

While Armenians aren’t great fans of rice, this rice-based dish is a crucial part of the Armenian Easter table.

The rice is cooked with raisins, where the whole grains of rice represent purity and raisins represent the apostles – they may be less visible but they give a sweetness to the whole dish. Almonds are also added to some rice & raisins recipes.

3. Fish (Baked or Boiled)

Fish is an important part of the Armenian Easter traditions, and this is not by chance. The New Testament connects the symbol of the fish with Christ in the ancient acronym that sounds exactly like that in Greek – ichtus. 

While Armenia is a land-locked country, its rivers and lakes abound in freshwater fish. The most popular and delicious is Ishkan, a trout from Lake Sevan, Armenia’s largest lake.

4. Red Wine 

It is impossible to imagine the festive Armenian Easter table without red wine. After all, the vine is the symbol of God’s chosen people, and the Lord is called the vinedresser in the New Testament, and the branches are the Christians. 

As a result, the cup of wine is a symbol of salvation, embodying the blood of Christ. And if the wine of the grapes that grow at the foot of the biblical Mount Ararat decorate the festive table, this will considerably raise the mood. 

5. Spinach and Lots of Greens 

The Easter table is usually loaded with lots of fresh vegetables and greens, as well as vegetables-based dishes.

Greens and spinach are essential Armenian Easter ingredients. While some are eaten raw like green onions, spinach is usually boiled or cooked with nuts. 

6. Armenian Easter Bread (Choreg or Chorag)

Choreg is a traditional Armenian-braided yeast bread. Some are sweet while others are slightly savory, as the recipe varies from family to family, but it is a must for an Easter table. Choregs can be prepared with raisins, nuts or seeds such as sesame, poppy. 

7. Gata 

Gata is an Armenian pastry or sweet bread with a strong cultural and symbolic significance. Gata is easily considered one of the most popular Armenian desserts.

The origin of the gata is closely related to the establishment of the monastery in Armenia. The church founded by St. Gregory the Illuminator was built after Christianity was first adopted as the state religion.

8. Baklava

By fasting through 40 days of Lent, Armenians have certainly earned the right to enjoy one of the most traditional, mouth-watering, and flavorsome sweets – baklava.

The story goes that baklava was made from 40 layers of dough to mark the 40 days of Lent. The result? A sweet puff pastry with crushed walnuts and syrup or honey, which is very crunchy, flaky, and nutty.

9. Ghapama 

Ghapama is a traditional Armenian food most often prepared for New Year and Easter. The top of a pumpkin is removed and kept as a lid, the pumpkin seeds are removed, and boiled rice, raisins, oil, honey, and spices are poured in. It is then cooked in the oven in a clay pot.

Ghapama is also cooked with meat, which can be mixed with wheat, onion, and basil, and cooked for about 5-6 hours in a pot covered with a lid and dough.

10. Cheese and Spinach Boreg (Pie)

Another delicious addition to the Eastern table is cheese and spinach pie, which is not only delicious but also unique, due to its flaky, buttery outside and fluffy, cheesy inside.

This used to be made with 33 layers of dough – the number of years Christ lived.

11. Armenian Potato Salad

Armenian potato salad is completely different to any other and is especially delicious. Served drizzled with olive oil and garnished with fresh mint, this side has an extraordinary flavor and can be served hot or cold.

Refreshing, light, and easy to prepare, it is perfect for the Easter table. 

12. Stuffed Grape Leaves (Dolma)

Dolma is considered the most adored of all Armenian dishes. As the delicious aroma of the plated dolma spreads around the room, everyone will start feasting. Easter will never passes without stuffed grape leaves.

Dolma comes in two varieties: one with spicy meat, the other with spicy rice, both wrapped in fresh young grape leaves. During Easter, Armenians prepare dolma with rice, and what makes it so special is the filling and its special ingredients such as onion, rice, salt, pepper and herbs such as parsley, mint. Grape leaf dolma is always served with a special local yogurt sauce called matsun and grated fresh garlic.

Related: 20 Most Famous Armenian Foods

Related: Most Popular Middle Eastern Desserts

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Fasting is common for religious families in the weeks prior to Easter, which ends on the Good Friday, the last day of Lent. But on Holy Saturday, meat and other animal products are back on the table alongside traditions such as blessing the fire as a sign of hope.

Then comes Easter Sunday and Monday, the days of feasting and celebrating with long-held traditions such as decorating eggs. Another quaint Hungarian tradition is called “watering the girls”, when boys go around the village with a bucket of water soaking unmarried ladies. Today they are more likely to receive a spray of perfume – thank goodness.

Let’s have a look at some of the traditional dishes that grace the Hungarian table over the days of Easter.

Good Friday meals

For the last day of Lent, meals are meat-free and simple. Soup and pasta dishes are easy to prepare and go nicely with the Easter traditions.

1. Bean Soup

This traditional heartwarming soup is made from beans and vegetables, such as carrots and potatoes, and often has dumplings added. The color and flavor is achieved with paprika, onions, and garlic. 

2. Egg Dumplings (Nokedli)

We often eat egg dumplings (nokedli) as a side dish, but it can also be served as a main course.

The dumplings are cooked in hot salty water, then they are mixed with beaten raw eggs, and once the eggs are cooked, it is served fresh and hot. It goes well with fresh salad or cucumber salad in vinegar.

3. Poppy Seed Pasta

Poppy seed-based desserts are the highlight of all major holidays in Hungary. Here, poppy seeds are mixed with sugar and poured onto freshly cooked pasta. It’s the perfect complement to a soup.

A popular alternative is the famous beigli, a Hungarian poppy seed roll that is simply amazing.

4. Fried Fish

In some regions fish was allowed on Good Friday, breaded and fried in hot oil and served with potato salad.

Easter Festivities 

Easter Saturday meat blessing fire in church and using it to light candles. Ashes from the fire would be spread on the fields and under fruit trees to encourage a good crop.

On Easter Sunday the food itself was blessed. Baskets of eggs, ham, horseradish, lamb, and bread or challah would be brought to church to receive a blessing, and any crumbs or bones leftover would be spread around houses, animals, and even people, for protection.

5. Easter Ham

One of the most traditional Hungarian Easter foods is ham, usually smoked. It is served in a variety of ways, including filled with eggs or covered with bread. 

6. Ham Rolls

Guest visit during Easter and they need to be greeted with a cold platter. An essential part of this is the traditional ham roll – sliced ham stuffed with a cream made with eggs.

7. Horseradish 

No Easter ham can be served without horseradish. In the past, they ate the root dipped in blessed salt. Today, it is served as a dip or thick sauce to go alongside cold meat.

8. Easter Eggs

Painting and decorating eggs is a very traditional pre-Easter Hungarian activity. The eggs are often red, symbolizing new life or, according to the Christian explanation, the blood of Jesus.

Usually, hardboiled eggs are decorated, but some still blow out the egg and decorate the delicate shell.

9. Deviled Eggs

Another essential item for the cold platter is stuffed eggs (i.e. deviled eggs). The eggs are hard boiled and cut in half, the yolks are removed and mixed with mayonnaise, salt, and pepper. The resulting mix is then stuffed back into the egg. Delicious!

10. Hungarian Easter Cheese (Sárga Túró)

This is very traditional Hungarian dish prepared for Easter, especially in the East of the country.

It is a sweet dish made with milk and lightly beaten eggs that is boiled until it has the texture of cottage cheese (hence the name). Some like to enrich it with cinnamon or raisins.

11. Hungarian Easter Bread (Kalács)

Kalács has Jewish origins and it’s a popular food in Central & Eastern Europe. It is a yeast-based bread enriched with eggs and is popular at both Easter and Christmas.

It is baked in the shape of a braid and served with ham, horseradish, and eggs.

12. Roast Lamb

Lamb is symbolic of Easter, and roast lamb is a popular choice for the Easter table. Covered in a salt-based marinade, it is baked until crispy on the outside and soft inside.

Rosemary gives a special flavor to this delicious dish.

13. Veal Steak

Veal steaks are breaded and fried and served with fries or mashed potatoes, salad or steamed vegetables, or pickles.

The recipe is very similar to the famous Wiener Schnitzel, which is not all that surprising given Hungary and Austria’s strong historical and cultural connections.

14. Pálinka

Last but not least, we come to the drinks that lift the spirit to match the occasion. Pálinka is served as a shot and next to Hungarian sweet wine, it is probably the most well-known traditional Hungarian drink.

It comes out on any festive occasion, when you can choose from a plum, cherry or apricot pálinka, or even walnut or grape. Word of caution: Pálinka is quite strong so make sure not to have more than one or a couple shots.

15. Eggnog

If pálinka is to strong for you, this smooth liquor might be more to your liking. You might be more familiar with this at Christmas, but here, as it is egg based, it is a staple at Easter too.

Related: Most Popular Hungarian Desserts

Related: Popular Hungarian Cookies

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Even non-believers tend to partake in traditional celebrations and rituals and prepare themselves for this holiday both physically and spiritually. 

Easter is filled with symbols and implications. Thus, the basket and table are covered with a white cloth, reminiscent of Christ’s shroud, and decorated with daffodils and greens standing for the utmost joy of the victory of life over death.

1. Jajka Wielkanocne (Easter Eggs)

Eggs symbolize Christ’s resurrection and are the highlight of Easter in Poland and neighboring lands.

Traditionally, eggs are boiled with onion peels (to lend them a brownish tint) or red cabbage (for a purplish hue), and decorated with religious patterns using a designated sharp tool similar to a needle. Such painted eggs (pisanki) are normally placed into an Easter basket and brought to church to get sprinkled with holy water.

They are the first thing to taste during Easter breakfast. One of the options to serve Easter eggs is to make devil eggs or jajka farzerowane. 

The stuffing differs from family to family: some prefer traditional horseradish and mayo filling while others get creative and use salmon, caviar, mushrooms, pickles, and ham. Either way, no Polish Easter can pass without eggs.

2. Ćwikła z chrzanem (Beetroot and Horseradish Relish)

A perfect company to boiled and stuffed eggs, this relish is very simple but surprisingly palatable. It includes finely shredded cooked beetroot and a generous helping of horseradish.

Horseradish itself is a key ingredient on both Easter and Polish Christmas tables – it may even be sprinkled over sliced ham or sausage for an enhanced taste. Poles say horseradish stands for Jesus’ bitter sacrifice. 

Ćwikła is spicy and pairs well with Easter meats. Its intense dark-red color adds to the aesthetic appeal of any dish. Disclaimer: Beware of the intense taste of this relish when tasting it for the first time. It’s not something you’d want a spoonful of.

3. Schab ze śliwką (Prune-stuffed Pork Loin)

Meat dishes are key to the Easter table. There are two reasons for this. First, Easter Day is preceded by a long period of fasting (which is still kept up by older and even some younger people).

Second, meat represents abundance and joy that overcomes sacrifice. One of the first choices for any important celebration, this meatloaf is juicy and has a pleasant smoked aftertaste.

The best way to serve schab ze śliwką is hot, straight from the oven, with a generous helping of sour cream and dill sauce as well as a side dish. Another option is to have a cold, sliced schab in a yummy sandwich.

While Easter pork loin may also be stuffed with dried apricots or cranberries (loved in Poland), it is prune that’s both more traditional and preferred for its smoky aroma.

4. Biała kiełbasa (White Sausage)

Polish unsmoked white sausage is one of the oldest Easter dishes that always steals the show.

It is made with minced pork meat, some beef and veal, as well as onions, garlic, and marjoram. While biała kiełbasa is a key ingredient in Polish żurek, it may be enjoyed as a filling dish on its own.

It is important to serve kiełbasa right away and to place some ćwikła z chrzanem, a helping of chrzan, or a spoon of mustard on top. Yummy!

5. Żurek (White Soup)

Arguably the first dish anyone tries when visiting Poland, żurek is also one of the center pieces of the Easter table.

What’s interesting is that this filling soup used to be mainly consumed by the poor: back in the day, it would only contain potatoes, bread, and milk or sour cream. Now, the festive version is meat-based and includes biała kiełbasa and smoked ham.

It has a distinct sour taste lent by the sourdough rye starter (usually store-bought, but originally home-made). The soup is white like sour cream, very thick and nutritious, and served with a halved boiled egg. The most impressive serving choice is inside a freshly baked round bread loaf. Bon appetite!

6. Śledź (Polish Pickled Herring)

Poles love herring all year round and just a bit more on holidays. You’ll easily find all kinds of marinated śledź in supermarkets, but making one at home is almost a must for the festive table. In some households, herring is even marinated weeks in advance to acquire a special aftertaste.

The simplest and arguably most widely favored version is fillets marinated in oil and vinegar and served with sliced onions and apples. Śledź tastes best with a thin slice of rye bread.

7. Galaretka z Kurczaka (Polish Aspic)

A dish that requires some time to make, this jelly is usually reserved for Christmas and Easter. Galaretka is reminiscent of Ukrainian kholodets, but the latter is usually fatter. Simply put, this aspic is a gelatin soup with chicken, boiled and chopped carrots, and parsley inside. Alternatively, one can add boiled and sliced eggs.

While I am not a fan of sour gelatin dishes, this one is simply eye-candy: you can see all the ingredients thought the transparent jelly shell, and the dish looks like a cake. 

8. Pasztet z Kurczaka (Chicken Paté)

There are as many recipes for Polish chicken paté as there are regions in Poland, perhaps even more. Some like their pasztet firm to slice it like ham; others prefer it wobbly to spread it on top of crackers or dark bread slices. Either way, the main ingredients include minced chicken and chicken (or other poultry) liver.

One should beware of the typical bitterness any liver lends to a dish and not overdo it. Then, you add softened bread (Poles use traditional Kaiser rolls but any read should be fine), fried onions, eggs, and sautéed sweet peppers and/or tomatoes. Pasztet z kurczaka is a perfect dish to enjoy both on Easter Day itself and a few days afterwards.

9. Bigos (Polish Sauerkraut)

Poles usually pass on pierogi (stuffed dumplings) on Easter, but they swear by their beloved bigos as a hearty main dish. It is stewed sauerkraut (cabbage) with lots of chopped sausage and meat. There are all kinds of meat, poultry or pork, and smoked kiełbasa (sausages) that one can add to this dish.

Easter is a perfect time for the most unique bigos of the year because everyone buys (or makes) smoked ham, bacon, and sausage in abundance. Now, here’s the real trick explaining why such a simple, unpretentious dish tastes so heavenly. It contains prunes, which balance the smoked meat and sour odor of the fermented cabbage.

10. Mazurek (Polish Short Crust Tart)

No Easter is complete without this flatbread cake. It is traditionally made with sweet sauce reminiscent of condensed milk, generously filled with nuts, dried fruit and berries, and sometimes jam.

Homemade Mazurek should not only taste great but also look aesthetically pleasing – there’s usually a symbolic pattern or words Wesołych Świąt! ‘written’ on top using almonds or other ingredients.

Don’t miss a chance to taste crunchy Mazurek on spring holidays as it’s not typically sold or served all year round. 

11. Babka (Sweet Easter Bread)

The word babka comes from babcia (grandma in Polish) as this sweet round bread is shaped like an older grandmother’s pleated skirt.

Babka is a yeast bread that has traditionally been baked at home and reflected the housewife’s creativity.

There are all kinds of babkas – lemon, orange, coconut – filled with nuts or dried fruit, sprinkled with poppyseeds, or topped with rum, white or dark chocolate. The dish is palatable and fluffy, and Poles like having a slice with their tea even days after Easter. 

12. Makowiec (Poppy Seed Roll)

Another sweet Easter table treat is makowiec. It’s a yeast strudel filled with poppy seed and ground nut paste. Legend has it that poppies once sprouted in the exact place where Jesus Christ’s blood dropped, making this ingredient highly symbolical for many Easter dishes. 

Makowiec is usually topped with white sugar icing, which balances the slightly bitter taste of poppy seeds. 

Polish Easter is a perfect time of the year to visit the country and partake in the festive mood. The traditional dishes are a dream for fans of comfort foods and unique combinations. The Polish Easter table has it all regardless of whether you have a sweet tooth or love heavy pork. 

Related: 25 Famous Polish Dishes

Related: 25 Famous Polish Desserts

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