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07/05/2022

Although the ingredients and the methods of preparation may vary, drob de miel usually consists of a mixture of ground lamb offal, bread dipped in milk, chopped herbs, hard-boiled eggs, and vegetables, wrapped in lamb caul fat. The meatloaf is baked in the oven and can also be prepared with pastry sheets instead of lamb caul fat, a dish known as drob de miel în aluat. Due to its similarity to the Scottish haggis, this dish is often called Romanian lamb haggis.

In Romania, this is a typical Easter dish, served as a main course accompanied by various side dishes, or as a simple appetizer.

07/05/2022

This sweet chilled soup made with sour cherries and sour cream is a traditional Hungarian summertime dish. Also known as hideg meggyleves, meggykeszőce or cseresznyeleves, it is prepared throughout the country as soon as cherries come into season.

Although one might be tempted to eat it as a dessert, in Hungary, this tart and creamy soup is generally served before the main course, as it makes for a refreshing alternative to the standard meat and starch fare.

07/05/2022

Kashkaval pane is the name for Bulgarian fried cheese. It's made by breading and frying yellow kashkaval cheese. This sheep's milk cheese is semi-hard in texture, and it's especially well-suited for cooking, grating, and melting. Kashkaval pane is often served as an appetizer in pubs or a street food item that's beloved for its portability.

In Romania, the dish is known as cașcaval pane and it's traditionally accompanied by fries, mashed potatoes, or mamaliga.

07/05/2022

Kokoretsi is a traditional Greek dish consisting of lamb or goat offal that is chopped into tiny pieces, seasoned with lemon juice, olive oil, salt, and pepper. The offal is then skewered, covered with caul fat to keep the pieces in place, and cooked over charcoal.

It is traditionally consumed as an appetizer or meze on Easter Sunday in Greece. Although it is associated with Easter, it can usually be found throughout the year across the country. Kokoretsi is also popular throughout the Balkans, and the name of the dish comes from the Albanian word kukurec, meaning tripe.

07/05/2022

This classic Greek dish consists of sautéed shrimps that are traditionally deglazed with the anise-flavored ouzo, then doused in a rich tomato sauce, and finally topped with crumbled feta cheese. The dish was named after sagani, a small, two-handled pan traditionally used for preparing one-pot dishes.

This restaurant staple is typically enjoyed as an appetizer or a mezze dish that is usually complemented by bread or warm pita triangles.

06/05/2022

Smalec is a traditional spread originating from Poland. The spread is based on rendered pork fat, onions, and spices. For centuries, it was a hearty and inexpensive meal for the working class, and over time it became a symbol of Polish hospitality.

Although there are many versions of the spread, it's usually made with a combination of pork fat, onions, diced apples, prunes, garlic, marjoram, salt, and pepper. The onions, apples, and prunes are fried in pork fat over low heat. The mixture is then enriched with minced garlic, marjoram, and seasonings.

06/05/2022

Flores de hojaldre is a specialty of the Spanish city of Alcalá de Henares, consisting of puff pastry (hojaldre) that has been rolled into beautiful shapes of flowers or roses. It is the unique shape of the pastry that has given it its name, which translates to flowers of puff pastry.

At its simplest, flores de hojaldre are distinguished by a light, airy, and flaky texture, and they are usually served dusted with powdered sugar and accompanied by a cup of coffee on the side. Although it's most commonly made in the sweet version, this traditional Spanish pastry can also be savory, depending on the ingredients used for its preparation.

06/05/2022