The Top 7 Most Popular Russian Ethnic Dishes

Russian cuisine is known for its hearty meals, typically because it can get extremely cold in this harsh climate during the winter months.

Now because Russia is surrounded by four different bodies of water, there are plenty of lakes, rivers and forests that benefit from the numerous ecosystems, providing the people with plenty of meat, grains, wild fruits and root vegetables. Due to this, a lot of the cuisine is made up of breads, pastries, potatoes and soups. Here are seven of the most popular traditional dishes.

Blini: Thin Crepe Like Pancakes


Although not typically served with fruits, these crepe like pancakes can be eaten as a dessert or for breakfast. They are often accompanied by either sour cream, homemade jams, or some type of fish. Most commonly, you will have these with either smoked salmon, sturgeon or red salmon. If they are being made with dessert in mind then they will be made out of white flour, but if the individual is going for savoury fillings then buckwheat will be used. Condensed milk, honey and sour cream are often served with it. Check out a recipe here.


Blini Russian Crepes Recipe

Oliver Salad (Russian Salad): Cold Salad

Is a fresh crisp salad that is often served with either cucumber or crunchy pickles. It is a cold salad that is made out of either a light bit of mayonnaise mixed with cucumber, pickles, diced potato, peas, and eggs. It may also be served with carrots and sour cream and considerably lighter in nature than western versions. Its texture is akin to potato salad and can be eaten as a side dish or as dinner or lunch. Check out a recipe here.

Pelmeni: Tasty Dumplings

If you have ever wanted comfort food, this would be one of them in Russian cuisine. These dumplings are extremely tasty solely due to the fact that in addition to meat, they are packed with a ton of herbs. Not only can they be eaten boiled but they can also be eaten in broth, and often are served with either a mushroom filling or fish filling such as salmon. Although you may also find some filled with pork, beef or lamb. Check out a recipe here.

Russian Pelmeni Food Recipe

Borsch/Borscht: The Red Belly Warmer

This is one of the heaviest and hearties dishes on the menu. It is served during the winter months and is almost always accompanied by garlic bread with cheese or rye bread. It is often eaten as a starter out of the four course dinner menu and is always tasty in flavor. It can be served with meat and potatoes and always had sour cream served with it. It may also have dill served with it as the herb of choice. Check out a recipe here.

Borsch Russian Beet Soup

Porozhki: Mini Pies

These are extremely similar to Russian dumplings except that they are served with an outside pastry rather than in a dumping casing. They can be pan-fried or oven-baked, are always golden brown and is usually filled with salmon or some other type of fish. You may also choose to get cabbage, egg or potato put into them and you can even request cheese.

These are often served as an appetizer, but can be eaten as a snack. You can even find dessert type versions that are filled with sweet fillings like honey or jams. Check out a recipe here!

Meat-Piroshki-Russian-Food Recipe

Kasha: A Light Porridge

This is a breakfast dish that is considered a cereal and is known as porridge. It is made out of either buckwheat, rye, barley, millet or oats and is usually has milk or boiled water added to it. It is an extremely versatile dish that can be eaten by itself, or as a side dish and it can be served at any meal. It is considered light due to the type of buckwheat grains that are used. It is one of the oldest dishes in Central and Eastern Europe. Check out a recipe here.

Russian Food Kasha Recipe

Stroganoff: Mushrooms and Creamy Sour Sauce

Is quite a common and loved dish, eaten quite often across dinner tables in Russia. It Is an extremely tasty dish that is comprised of sour cream, mushrooms and wild game. It is a sauteed dish that commonly features beef but there are several different variations on the original mid-19th century dish. It is an extremely creamy dish that is eaten as a main course during dinner. Check out a recipe here.

Russian Food Recipe Beef Stroganoff

There are plenty of other recipes and versions of these out there, but going with the traditional versions ensures that you get a dish that is tasty, authentic and hearty.

7 Most Popular Hungarian Ethnic Food Recipes

Hungarians are known for their delicious food, where meat, paprika, and sour cream are used quite often. Their desserts are the same, being sweet and full of flavor. If you’re on a diet, visiting Hungary will definitely spoil such plans, since the food here is consistent and very hard to resist. In the following lines you will find some of the most appreciated Hungarian dishes, which made this country famous around the world.

• Hungarian Beef Goulash

If you want to try something authentic and traditional from Hungary, you need to try the goulash. It is a delicious stew made out of beef, although pork may be added as well, or used exclusively in the recipe. The best goulash is made in a large kettle outside, on open fire, but you can always prepare it inside as well. The best part is that you will need one pot for all the ingredients, adding them step-by-step, as the recipe tells you. The side dish for goulash can be anything you want, from potatoes, to pasta, or even rice. If you want to try this dish out, check this recipe and enjoy here!



• Langos

This is a type of food you will find almost anywhere in Hungary, being a much appreciated street food. It is practically deep fried dough, seasoned with a large variety of sauces, like garlic sauce, ketchup, or even sour cream, and topped with cheese. It may not be too good for your silhouette, but you will simply fall in love with the taste. It is a perfect dish in case you want to try something different, so make sure you check the recipe, because it is so easy to prepare this dish.

Langos Hungarian Recipe Food

• Halászlé

Halászlé of the fisherman’s soup is a famous soup made out of fish. Paprika is used with generosity in this recipe, for flavor, but other ingredients, like tomatoes, peppers, and others, as used for preparing it. The best way to make this soup is outside, on an open fire, allowing it to simmer for hours. This is what it will give the soup its incredible taste. Would you like to try it? Here is the recipe.

Halászlé of the fisherman’s soup Hungarian

• Kurtos Kalacs

The Kurtos Kalacs or chimney cake will mesmerize you with its incredible scents as soon as you get near a food stand that prepares it. The smell of vanilla, cinnamon, cocoa, and caramel will make you drool instantly, wishing to try this incredibly looking cake. It is a very popular street food in Hungary and neighboring countries, which also got the taste for this tasty dessert. The cake can be topped with anything from caramelized sugar, to coconut flakes, minced nuts, cocoa powder, and cinnamon. Try it for yourself by using this recipe.


Kurtos Kalacs Hungarian cake recipe

• Paprikás Csirke

Paprikás Csirke or chicken paprikash is another famous Hungarian stew recipe. It is delicious and considered to be comfort food, because it is filling but light at the same time. Usually, the paprikash is served with small dumplings, but paste or anything else you have around as a side dish will do. It is not complicated to make and you will simply love the taste. Here is the recipe if you want to try it out.


 Paprikás Csirke Hungarian Dish Recipe

6. Töltött Paprika

Translated as stuffed pepper, Töltött Paprika is a savory and filling dish. Practically, peppers that are emptied of their seeds are stuffed with a composition made out of ground meat, uncooked rice, eggs, onions, paprika, salt, and pepper. They are placed in a pot and covered with a sauce made out of water, tomato sauce, onions, peppers, and other ingredients. The pot is then covered and can be cooked in an oven or left to simmer on the stove until the peppers are made. Serve it fresh sour cream and even hot peppers. This recipe will simply charm you.


7. Madártej

Madártej is actually a dessert; the name can be literally translated as “bird’s milk”. It is named this way because the main ingredients are milk and eggs, being similar to vanilla custard. It is an easy to prepare dessert that extremely rich in flavors and very comforting. The egg whites are beaten into thick and hard foam, while the egg yolks are mixed with sugar, vanilla essence or a vanilla pod, and added into hot milk on the stove. If you love the idea of such a light but tasty dessert and wish to know more about how to prepare it, here is the recipe.

Madrtej Hungarian Floating Recipe

The Top 7 Must Have Armenian Ethnic Dishes

Armenian cuisine relies heavily on fresh, clean and organic fruits and vegetables which means that there are less spices and herbs used within their dishes overall in comparison to other national cuisines.

In terms of quality, Armenian dishes strive to provide a diverse and delicious portfolio of options. This means that both vegetarians and meat lovers will definitely find something to their liking. Keep in mind that if you are going to attempt to recreate any of the following dishes, they will be time consuming in nature.

Khorovats: Armenian Barbecue

If you have ever had a specific type of food that you are extremely fond of, like to eat all the time and love it because not only does it taste good but it is super simple to make? That is what the Khorovats are to Armenians. It is a comfort food that can be cooked on any occasion and is basically what we know as barbecue. It can be any type of meat, often either beef, chicken or mutton which is marinaded the day before, put onto a metal barbecue stick and then cooked on an open grill barbecue.

Khorovats are unique in that they have a very specific aromatic taste to them since they are cooked on grape coals (or in a wood fire). They are served at large gatherings such as weddings and birthdays but can be eaten just within the family. Check out a recipe here.


Khorovats & Recipe: Get to know the Most Famous Armenian Barbeque!

Khash: The Winter Wonder Soup

If you have ever wanted to try cow’s feet, then khash soup is your best bet! Khash is made up of fragrant spices like basil and the main ingredient is cow’s feet which take several hours of pre-soaking. It is known as the winter soup as it is used to warm up during the colder season. It is traditionally eaten in the morning but it can provide a great way to relax at night. It is extremely easy to prepare but is quite time consuming in preparation. Check out a recipe here.

Armenia Khash recipe popular food

Harissa: Porridge

Harissa is a thick porridge that is made out of either dried wheat or cracked wheat. It has a long cooking process and herbs are often used as a substitute for meat when meat is not available. Otherwise, fat-rich meat such as chicken or lamb is used in combination with the wheat. In other cases, sometimes pearl barley is used in combination with chicken. It is an extremely filling dish and can be eaten for dinner or for breakfast. Check out a recipe here.


Armenian Harissah Porridge Recipe


Gata: Sweet Pastry Dessert

These are absolutely delicious and will satiate any sweet tooth. What makes these great is that they are many ways to prepare them as every region in Armenia has a different way which makes it near impossible to have the same kind. They are made out of layers of soft dough, with each layer having both melted butter and sugar baked into it. They are often decorated and are considered a “sweet bread”. Check out a recipe here.


Armenian Gata Գաթա Sweet Bread Recipe

Pilaf: A Simple Rice Side Dish

Plain rice is not all that tasty, but when you add spices and seasoning to it with the addition of meat, pilaf becomes one of the most aromatic dishes in the Armenia repertoire. What makes it great is that you can serve it in many different ways, with chicken broth, with garlic, with onion or even with parsley. Check out a recipe here.



Trakht: A Patty With a Surprise!

Traditional Armenian Trakht is known for its super easy preparation and its delicious diversity. Not only can you stuff the patties with whatever type of meat you desire, you can also insert in your own surprise. The Armenians usually insert either gold coins or carrot slices into their patties as the “treasure” portion that the name implies, but you can put in whatever you desire. Minced beef, made by hand, is the traditional choice for the stuffing. The outside of the patty itself is made out of cracked wheat. Check out a recipes here.

Armenian-Cracked wheat and beef patties trakht

Spas: Delicate Soup

Spas is an extremely diverse dish as it can be served both in the summer time as well as in the winter as it does taste delicious regardless of whether it is cold or hot. It is made out of fermented matsun, often has wheat added to it and always has some form of greenery added to it like mint. The most common spa is made out of barley, mint and yogourt and will often sport either coriander or parsley on top. It is a delicate soup and is low-calorie. Check out a recipe here.


Spas - Madzoon (Yogurt) Soup with Grains
Although these are the most popular and commonly enjoyed dishes, there are plenty of others that should be tried if you come across them. For instance stuffed chicken wings Armenian style are absolutely amazing as is their nutmeg cake recipe.

Top 4 Most Popular Romanian Food Recipes

For any foodie, visiting Romania also means to enjoy a wide variety of delicious foods. Romanians love to cook and love to enjoy good food, especially with family and friend around the table. But, among all Romanian dishes, there are a few that are prepared consistently, because they are highly appreciated. Discover them in the lines below, together with how to prepare them, in case you want to try something new.

• Sarmale

Sarmale or meat cabbage rolls is a type of dish that is present on the menu in Romania at every major Holiday, but also whenever people feel like enjoying the dish. Because it is quite consistent, it is made when guests are expected, as it is a delicious, highly appreciated, and hunger quenching dish.


The recipe can vary a lot, sweet or pickled, sour cabbage can be used for the rolls. In some areas, cabbage is replaced with vine leaves, although these can be used only in late spring or early summer, when they are tender enough. The meat used for the recipe also varies, pork being the most common, which can be mixed with beef. But, chicken can also be used, and some people may even prepare a vegetarian version, for the fast period. They are usually served with sour cream on top and polenta. Check out the Sarmale recipe here!

• Beans with Smoked Pork Ham

Pork is quite present in the Romanian cuisine and when it is smoked, it becomes the perfect ingredient for a dish containing beans. This is a dish very much appreciated during the cold season, as it is consistent and has an incredible taste as well, comforting the stomach. The beans are boiled with big chunks of smoked pork ham, tomato sauce, carrots, onions, salt, pepper, laurel leaves, and even thyme. Before the dish is finished, everything is left to simmer slowly, so all these incredible flavors mix together. The result is a mouthwatering dish, similar to a stew. Are you already charmed? Perhaps you would like to try out these beans recipe?
Find recipe here!


Traditional Romanian-beans-recipe

• Mici or mititei


There isn’t a Romanian who will not enjoy a dish containing freshly grilled mici, served hot, with mustard, bead, and, occasionally, with French fries. The mici are similar to meat balls, although the composition is a bit more different. Ground beef is used, although some recipes mix beef with mutton, for a more sophisticated taste. It is also one of the most popular types of street food in Romania, being present at any festival or public event around the country. The smell of grilled mici also rises from almost any backyard when the summer comes, as Romanians love to sit around the barbeque and get these meat rolls ready. A cold pint of beer is more than perfect to accompany this dish as a beverage. If you want to enjoy this dish, here is the recipe.


Traditional Romanian-food-Mici-recipe

• Zacusca


Because the autumn arrived and there are plenty of vegetables on the market, Romanians like to prepare dishes that can be stored for the cold season. Zacusca is one of them, being a thick paste made with ground eggplants, tomatoes, roasted bell peppers, onions, and spices.
Beans or mushrooms can be optionally added to the main recipe, to a diversity of tastes. This is a great dish as an appetizer, because it can be easily spread on bread, for a quick but tasty snack. If you want to try this, here is the recipe for the dish.


Russian Cuisine: Hearty and Heavy Food of Russia

Russia is the world’s largest nation bordering many European and Asian countries. It also stretches across four major bodies of water which are: The White Sea in the north, the Black Sea in the south, the Baltic Sea to the west and the Pacific Ocean to the East.


In between this great expanse are many rivers, forests and lakes that have provided fresh game, wild spices and many root vegetables and wild fruits. However, because Russia sits so far north, its climate can be harsh, so most of the traditional dishes are made up of meats, grains and root vegetables that can survive in the climate. This means that hearty soups, both hot and cold, as well as porridge and meat sandwiches and pies are popular among all.

Russian Cuisine Facts and History


Russian cuisine dates back as far as the 9th century where bread and grain-based meals were popular. Rye pies, pancakes, pastries stuffed with meat, grains and vegetables were common.

Honey and berries were used to create syrups that acted like condiments, and milk was either used for making sour cream and cheese or made into butter. The fields were filled with grains like rye, oat, wheat and barley which were then made into porridges of different kinds. Hot dishes like fish soup were also popular but didn’t show up until the 17th century, when lemons and olives were used to create brines for cold and hot soups.

During the 18th and 19th centuries, potatoes and tomatoes were brought in and used for side dishes. Food mixes were introduced during this time, like garnishes and salads. It was during the 18th century that dishes switched from being served all at once, to being served in turn with one another. This is why there are now four main courses associated with Russian dinner. Among the many dishes that are served, meat, mushroom, fish and sour vegetable soups and salads are among the most popular.

Beef Stroganoff Russian Cuisine Recipe

Russian Cuisine Menu


Breakfast is usually served around 7-8:00am and may consist of any of the following:
• Kasha (porridge made from different grains),
• Butterbrots (single slice sandwich with butter or ham),
• Eggs (boiled, fried or omelets),
• Tvorog (similar to cottage cheese),
• Cereals,
• Toast with cheese,
• Juice,
• Coffee,
• Tea,
• Bliny (thin pancakes),
• Sirniki (small blinis made with cottage cheese),
• Kolbasa (sandwich with meat),


Lunch will occur anytime between 1-3:00pm and may consist of any of the following:

• Hot soup/cold soups,
• Meat and potatoes,
• Porridge,
• Pasta (as a second course),
• Kornpot (non-alcoholic boiled fruit in water),
• Tea,
• Coffee,
• Juice,
• Cake/chocolates (optional),
• Okroshka (cold soup),
• Shchi (cabbage soup with potatoes, carrots, onions and chicken),
• Solyanka (meat and vegetable soup),
• Fish soup.
• Pastries and dumplings (Pelmeni or Blini),
• Salat Olivier (salad),
• Stews,
• Piroghi/Pirozhki (small and large pies stuffed with fish, cheese, jam, cabbage, mushrooms, chopped eggs, or meat),
• Bread.
• Kulebyaka (salmon or sturgeon pie filled with fish of choice, vegetables and rice),
• Sorrel soup (sorrel leaves, carrots, potatoes, parley and eggs).


Dinner is usually served between 7-8:00 pm and may consist of the following:
• Potatoes,
• Meat,
• Fish,
• Tea,
• Shashlyk (Russian kebabs with any combination of meat and vegetables),
• Cold/Hot soups,
• Stews,
• Beef stroganoff (beef with mushrooms/tomatoes, served with rice, noodles or potatoes in a creamy sauce),
• Borshcht (beet soup with vegetables and meat layers served with sour cream),
• Selodka (herring with vinegar and oil dressing),
• Schcyee (cabbage soup),
• Solyanka (tomato based chowder),
• Roast meat with potatoes and root vegetables,
• Salads.
• Tea,
• Cakes,
• Bread,
• Golubtsy (cabbage burrito filled with meatballs and tomato sauce),
• Chicken tabaka (butterflied chicken that is pan-fried and pounded out),
• Lapsha (noodle soup),
• Rassolnik (salty-sour cucumber based soup that is served hot),
• Kotlety (minced cutlets or meatballs made from pork, beef and sometimes chicken).
• Sausages,
• Pelmeny (minced meat covered in pastry),
• Zharkoye (steamed meat with vegetables),



Now Russian dinners are usually served with four courses. The first course often being soup along with an appetizer. Then you will have the main course which will often feature meat and vegetables. The final course is eaten around 9-10:00pm and often features tea and cakes.


Traditional snacks may consist of any of the following:

• Piroghi (small pies stuffed with meat, vegetables and cheese),
• Cakes/candies,
• Pryaniki (sweet bread/cookie),
• Chai Po-Russki (tea),
• Semechki (toasted sunflower seeds)


• Morozhenoe (ice cream),
• Paskha (sweetened cheese dessert),
• Kissel (stewed fruit thickened with cornstarch with milk poured over it),
• Klyukva S Sakharom (frosted cranberries),
• Cheesecake,
• Sharlotka (apple cake),
• Varenye (similar to jam but more of a syrup used as a dessert or a condiment).


a drink menu may consist of any of the following:

• Tea,
• Coffee,
• Juice,
• Kornpot,
• Kvass (fermented rye bread drink – low alcohol content),
• Medovukha (low-alcohol fermented honey drink),
• Mors (sweetened berry drink),
• Mead,
• Vodka,
• Mineral water,
• Soda,
• Beer,
• Chai (hot sweetened tea),
• Sbiten (winter beverage non-alcoholic)
• Wine (not extremely popular).
• Cider.

Holiday Menus:


• Roast goose,
• Pagach (Lenten bread),
• Kutya (porridge),
• Bobal’ki (tiny biscuits served with honey or poppy seeds),
• Fresh fruit and nuts like figs, oranges, dates, and apricots,
• Kidney beans served with shredded potatoes,
• Holodets (meat jelly),
• Potatoes,
• Lamb,
• Beef,
• Veal,
• Kozulya (cookie in the shape of a deer, goat or sheep),
• Sochivo (porridge made with poppy seeds, walnuts, honey, peas, lentils and other grains).

Russian Borscht Recipe Food Cuisine


• Paskha (sweetened cheese dessert made with butter, almonds and currants)
• Roast pork,
• Easter bread (Kulich),
• Eggs,
• Sturgeon,
• Beluga,
• Salmon,
• Pike-perch,
• Partridge,
• Pheasant,
• Duck,
• Lamb,
• Bacon,
• Beef,
• Veal,
• Filled pies (meat and vegetables),
• Vinegret (beet vinaigrette salad),
• Beef stroganoff,
• Holodets (meat jelly),
• Chicken Kiev.

Most Used Ingredients:

Meat/Fish: beef, pork, chicken, goose, river fish, bologna.
Vegetables: tomatoes, cucumbers, cabbage, bell peppers, eggplants, potatoes, beets, carrots, radishes, dill pickles, frozen peas, lettuce leaves, currants, beets, other root vegetables, green pepper, olives, pickles and turnips.
Fruits: apples, pears, cherries, plums, raspberries, strawberries, oranges, figs, dates, blueberries, cranberries, raisins and other berries.
Other: dill, parsley, garlic, onion, leeks, horseradish, mustard, eggs, cottage cheese, sour cream, sunflower oil, mushrooms, wheat flour, rye flour, yeast, baking soda, rice, noodles, other grains, cheese, eggs, mayonnaise, jam, milk, sugar, vanilla, buckwheat flour, salt, vegetable oil, vegetable shortening, butter, cream cheese, almonds, ginger, cloves, cinnamon, vinegar, tomato paste, pepper, lemon juice, sunflower seeds, olive oil, cream, honey, apple sauce,

Travelling Foodies: What to Eat When You Travel to Russia

If you are planning on travelling to Russia or any place that has traditional Russian cuisine, then there are a few dishes that you have to try out. Now since most of Russian food is either soups, or stuffed dishes, it’s best to try the ones that have ingredients that you are going to like.

For instance, you’re going to come across a lot of piroghi which are small stuffed pies (there are large versions as well), that will have mushrooms, fruits, meats or even fish in them. Make sure you choose one with ingredients that you think you’re going to like.

Other dishes that are a must are: Kasha (grain porridge), Bliny (think pancakes topped with sour cream, jam, honey or even fish), Pelmeni (dumplings), Kvass (fermented rye drink known as Russian Coco-Cola), and Salad Olivier which is served during the winter season and contains boiled potatoes, peas, meat, onions, eggs, carrots and pickled cucumbers. Honorable mentions are the Russian gingerbread (Pryaniki), and the home-made jams like Varenye.

7 Most Famous Russian Foods


Armenian Cuisine – Delicious Ethnic Food of Armenia

Rich Tangy and Intense Food


Like many other cuisines, the Armenian history has strong ties to other regions’ food and has adopted many influences from Caucasus region. Armenian cuisine relies heavily on how fresh its ingredients are and relies less on spices and more on the quality of the ingredients used.


Fruit, wheat, and fresh herbs are served year-round while legumes of all kinds are served liberally. The Armenian culinary traditions spans thousands of years and use difficult cooking techniques like stuffing, whipping, thermal processing and puree. A lot of their dishes can be rather time consuming to make as most dishes are traditionally cooked over an open flame.

Armenian Cuisine Facts and History


Armenian cuisine is the oldest in Caucasus history, forming about 2,000 years ago. The Armenian Highland was the homeland and Asia Minor and the Iranian Plateau were neighboring territories.

During the early years, agriculture grew many grains, vegetables and used over 300 different wild herbs and flowers as spices. The fertile valleys allowed spelt, barley, rice, wheat, beans and lentils to grow and stock raising was highly developed which lead to a lot of meat and dairy products being used in national dishes.

For instance, spas or soups were often made from fermented milk and cracked wheat, whereas other soups like khash was made from beef, garlic and spicy greens. Armenia is also known for its fresh fruits, like apricots, melons and pomegranates and its large variety of breads.

Armenian Cuisine Menu




• Bread with jam options,
• Coffee,
• Cold meats,
• Fish,
• Vegetables,
• Omelets (whipped eggs with tomatoes is popular),
• Yogurt,
• Tonrahats (thin flat bread),
• Harisa (porridge made with wheat and sodden fibered chicken),
• Lavash (unleavened wheat bread),
• Kurkut (cereals),
• Khash (boiled bovine shanks made into a stew, served with unleavened bread),
• Choreg (sweet bread)


• Dolma (lamb and dried fruit wrapped in cabbage leaves),
• Yogurt barley mint soup,
• Trakt (cracked wheat and beef patties),
• Stuffed chicken wings,
• Peal barley and chicken stew,
• Lentil Salad,
• Walnut based soups
• Ghaurma (boiled/fried meat with butter),
• Khorovats (Barbeque both meat and vegetables)


• Khashlama (lamb dish),
• Veal with Pomegranate sauce,
• Kofta (beef meatballs),
• Tolma (stuffed eggplants/cabbage/grape leaves mixed with ground beef, onions, rice and spices – seasonal dish),
• Pasuts Tolma (chickpea, bean, lentil, cracked wheat, peas, rice and maize stuffed cabbage/eggplants/grape leaves)
• Qufta (meat balls made from stewed beef),
• Lahmajo (patties with ground meat, tomato sauce and pepper),
• Ghapama (pumpkin dish),
• Kchuch (vegetable and meat casserole)



• Gata (cookies – no two are identical),
• Jengyalov Hats (grain flat cake stuffed with greens),
• Fruit sujukh (shelled walnuts dipped in grape syrup),
• T’tu Lavash (sour plum puree, rolled),
• Byorek (a pie stuffed with cheese or other fillings),
• Cheburekis (deep fried flat round bread with spicy meat stuffed inside),
• Shashlik (grilled mutton and greens stuffed into bread),
• Khachapuri (fried eggs stuffed into chewy bread)


• Baklava,
• Nutmeg Cake,
• Barley Pudding,
• Alani (dried peaches stuffed with sugar and walnuts),
• Ghataif (shreeded dough with cheese, soaked in sugar with walnut filling),
• Pastegh (fruit leather)



• Coffee,
• Kefir (fermented milk),
• Kvass (fermented bread drink),
• Tahn (yogurt drink),
• Jermuk (mineral water),
• Tarkhun Soda (tarragon flavored soda),
• Beer (Kotayk, Kilikia, Gyumri),
• Brandy (Ararat, noy),
• Vodka (Mulberry),
• Wine (fruit wines mostly)

Holiday Menus




• Harisa (traditionally was a holiday dish),
• Nsxar (bread used for Holy Communion),
• Tanabur (yogurt and wheat soup),
• Rice,
• Fish,
• Nevik (green chard and chickpeas),
• Rojik (shelled walnuts on a string covered in grape jelly),
• Bastukh (grape jelly, cornstarch and flour dessert),
• Annooshaboor (Christmas pudding),
• Khozee Bood (glazed ham),
• Dried fruits.




• Samir (cracked wheat and cream served with cinnamon and mulberries/grapes),
• Qyalagosh (lavash bread, lentils and dried buttermilk),
• Harisa (traditionally was a holiday dish)
• Jajukh (cold soup).

Armenian Most Popular Dishes

• Khash: a breakfast dish that is made out of beef feet and often served because of its medicinal properties.
• Lavash: a flatbread that is served with a lot of different dishes.
• Gata: a sweet soft dough treat that is layered with sugar and butter.
• Harisa: a porridge dish that is more like a soup that is made from roasted cracked wheat.
• Dolma: mined meat mixed wrapped in eggplant/tomato/cabbage leaves with rice.

Most Used Ingredients

Meats/Fish: Lamb, trout, sturgeon, whitefish, chicken, organs (beef lungs/lamb intestines), carp, Cow, mutton, pork.
Vegetables: Grape leaves, cabbage leaves (stuffed), eggplants, zucchini, squash, tomatoes, peppers, onions, potatoes, pickles, Swiss chard leaves, wheat grouts, green beans, green peas, pumpkin, leeks, artichokes, asparagus, carrots, cauliflower, cucumber, okra, spinach, turnips, grape leaves.
Fruits: Pomegranates, dried apricots, fresh quince, fresh apples, pomegranate seeds, cantelope, dried peaches, grapes, figs, dates, melons, currants, prunes, raisins, cherries, berries, citrus fruit, plums, pumpkin.
Other: Walnuts, almonds, pistachios, pine nuts (Cilicia), tomato sauce/paste, yogurt sauce, Tahini sauce (crushed sesame seeds), mayonnaise, pepper, garlic, cumin, pearl barley, salt, dried mint, coriander, sumac, cinnamon, cloves, mahleb, dill, parsley, tarragon, basil, oregano, thyme, rice, honey, beans, chickpeas, lentils, cashews, cheese, milk, yogurt, sugar, olives, mussels, flour, egg noodles/pasta, paprika, saffron, ginger.


Travelling Foodies: What to Eat When You Travel to Armenia

Any tourist who travels to Armenia is going to experience an exotic experience when it comes to eating any of the dishes that you come across.

Almost all of the dishes will be different in some way or another. Armenia has a lot to offer when it comes to choosing what you would like to eat, from soups to meat dishes to fruit filled desserts. Almost all food that you will come across will be fresh, clean and organic in nature as a lot of their food comes from fresh local sources.

When visiting, you have to try the Khorovats which is a meat barbeque dish that is roasted over a fire and served with a bread that has onions and herbs. It also comes with roasted vegetables that are done over the fire. Another dish that is a must try is Tolma, which us either beef, pork or mutton wrapped in grape leaves that are stuffed with minced herbs and vegetables like oregano, rice, basil, tomatoes, eggplants and green peppers.

You should also try out Khash which is a dish that is prepared from beef feet and is served with a fragrant broth. It is traditionally served at breakfast time. Finally, you must try out Gata, a soft dough that is layered with butter and sugar.


Are you from Armenia? Maybe you visited there? Please feel free to comment and add your own thoughts on Armenian food.

Annania Tumanyan


7 Most Popular Armenian Dishes 


Hungarian Cuisine & Most Popular Foods

Hungarian Cuisine Facts and History

The Hungarian cuisine is very diverse, in terms of ingredients, and very delicious as well, belonging mainly to an ethnic group called Magyars. Meats, vegetables available according to season, fruits, bread, but also cheese and other dairy products are all part of this cuisine and can be found in various recipes.


In the ancient times, the Magyars were a nomad people, raising livestock because they could take the herds with them wherever they were traveling to. This may be an explanation why meat was, and still is, an important part in their cuisine.

Also, many of the traditional dishes of the Hungarian cuisine are originally cooked on an open fire, using a cauldron. In the 15th century, the sweet chestnut, garlic, onion, nutmeg, ginger, and saffron were introduced in this cuisine. The Turks influenced this cuisine as well, bringing their sweets and the use of eggplants in various recipes, together with pilaf, a dish using rice. But, influences also came from the Germans and Austrians, which where their neighboring countries.

Hungarian Cuisine Menu



Breakfast is usually large in Hungary, a large variety of foods being served in the morning. Sandwiches with bread, butter, cheese, ham, liver pâté, bacon, salami, or even sausages are among the favorites. Eggs, French toasts and veggie salads are also present. Hot beverages are preferred in the morning, like a cup of coffee, tea, or hot cocoa, which may be accompanied by pastries, a bun, strudel, or bread with jam or honey. Milk with cereals is another popular breakfast, especially among the young ones.


Lunch is considered the most important meal of the day, several courses composing it. An appetizer usually starts the lunch, and it can be cold or hot, consisting in fish, or eggs. The next dish will be soup, which can be made with veal, chicken, or other meat, veggies, noodles, or dumplings. Then the main dish comes, consisting in meat, cooked in various manners, and salad. And last, but not least, a dessert will end the lunch.


Whenever the Hungarians get hungry between meals, a sandwich, which contains the preferred ingredients, will make the perfect snack. Other snacks can consist in fresh fruits, like apples, pears, or plums, various pastry products, or even slices of cake, depending on preferences.


For dinner, the Hungarians will have something light, like a sandwich, again, a hot dog sausage called virsli, yogurt and a bun, all sort of pasties, or pancakes. Unlike many other areas around the world, in Hungary, pancakes are not served as a dessert, as they often make a main dish. Instead of being filled with something sweet, the Hungarian pancakes are filled with ground meat and spices.



The desserts in the Hungarian cuisine are very diverse, because people in this area love to end their meals with something sweet. The Dobos cake is a popular cake around here, consisting in a spongy cake with layered chocolate cream, and with a topping of nuts and glazed caramel. Rigó Jancsi is another popular dessert made out of cubes of spongy cake covered in a dark chocolate glaze. Túró Rudi is a sweet quark cheese that fills the inside of a chocolate bar. Many desserts consist in a spongy cake that is prepared with various fillings and sweet ingredients.



Wine is quite popular in Hungary, the people here producing this type of drink since the times of the ancient Romans. Tokaji is probably the most famous white dessert wine in the area. Beer is also appreciated, being almost as old as wine, a great number of beer brands being made in the country. Unicum is a brand of famous Hungarian liquor, which is a herbal bitter served as a digestive or aperitif.

Holiday Menu



Christmas is the time for special recipes, like halászlé, which is a Hungarian fish soup. Roasts are also a must-have for the Christmas dinner, like goose, turkey, or duck roast. Cabbage rolls, filled with minced meat and cooked in the oven, are also appreciated. As a dessert, the beigli is made during this period of the year, which a pasty roll filled with a sweet composition made with poppy seed or minced walnuts. Szaloncukor are flavored candies that are hanged as decorations in the Christmas tree, everybody picking them and eating them during Christmas.



For Easter, there aren’t many specialties that are prepared for this celebration, besides the traditional boiled eggs that are painted in red and the Easter sweet bread. Dishes with meat will again be present here, together with dishes that contain eggs, like a variety of yellow cheese, made with quark and eggs.


Most Popular Dishes


• Goulash – it is a thick soup usually made with veil or beef, in a cauldron set on an open fire, also containing potatoes, onions, carrots, garlic, and paprika.
• Chicken paprikas – it is a dish made with chicken that is slowly simmered in gravy made with cream and paprika, served usually with nokedli, which is homemade pasta.
• Pörkölt stew – is a stew made with chopped pork bits, very similar with the Italian ragu.
• Lecsó – a popular stew made out of various veggies, resembling ratatouille.

Most Used Ingredients

• Meat / Fish: veil, beef, chicken, pork;
• Veggies: tomatoes, potatoes, onions, carrots, peppers;
• Fruits: apples, plums, pears, grapes or raisins;
• Other: paprika, pepper, maize, wheat flour;


Hungarian Cuisine Chimney Cake Recipe

Hungarian Street Food – what to eat when traveling to Hungary?

Walking through Hungary? Then you need to try the Lángos. This is dough made out of wheat flour and usually mashed potatoes, flattened into a plate size sheet and deep fried. It is served warm with sour cream and grated cheese on top, even with garlic sauce or ketchup, according to preferences.

You may also enjoy the Kürtőskalács, or chimney cake, at the numerous street food stalls that spread a sugary vanilla flavor in the air. You can have the chimney cake with sugar and cinnamon, with ground walnuts, coconut flakes, melted caramel, and many other mouthwatering toppings.

Also, don’t miss the Rétes, which is the Hungarian strudel. It consists of a log made out of thin pastry, filled with a good amount of apples, cherry, poppy seed filling, and covered in powdered sugar. Kifli is another type of pastry product you can find on the streets of Hungary, resembling a croissant, but being more dense and filling. It is baked simple, without any topping or filling, as it can be served just like that, or with butter, cheese, ham, or whatever you like.


Are you from Hungary? Maybe you visited there? Please feel free to comment and add your own thoughts on Hungarian food.

Erzsébet Németh

7 Most Popular Hungarian Food Recipes


Romanian Cuisine – Traditional & Modern Food

Romanian Cuisine Facts and History

Anyone who travels to Romania will enjoy a diverse cuisine, a surprising entwining of various foods and spices. Ever since ancient times, the people that settled in the area were farmers, and hunters, so food was always available.
Each area in the country has its specific recipes, given by its geography and the cultures of cereals and vegetables that are grown, plus the influences that were given by the neighbors. The traditional Romanian dishes contain a wide array of meats, milk and dairy products, cereals, and vegetables, together with all sorts of spices and herbs. Talking about influences, the Balkan, German, Italian, French, Turkish, and Hungarian cuisines brought some elements in the Romanian cuisine.
For instance, the Turks brought in the meatball soup, the Greeks introduced the shepherd’s pie, the Bulgarians came with many dishes containing vegetables, and the Austrians gave this cuisine their schnitzel.

Romanian Cuisine Menu



The breakfast in Romania is quite rich, very many foods being served in the morning. Eggs, fried, boiled, or served as omelet, are highly appreciated, with ham, onions, and even cheese. Bread is also consumed, as a side dish, or with butter, jam, or yogurt. Coffee, black or with milk, or tea is served most often, although milk will be eaten in the morning as well, accompanied by pastry products or cereal. Also, it is not uncommon for meat products, like sausages, salami, or anything similar, to be eaten as well, with bread and fresh veggies.


The regular lunch is consisted, being one of the most important meals of the day, consisting in three types of dishes. Soup is served first, made entirely out of veggies or with meat content. After, the main course can be a stew, a dish with roast meat and steamed veggies, rice with chicken, potatoes with meat, and various other dishes that contain veggies, and meat, if it is desired. And finally, a dessert is served, which can be a cake or some fresh fruits. But, for many people that are working and have a busy schedule, a sandwich, salad, or just a main course served at the local cafeteria, restaurant, or fast food, will suffice for lunch.


Concerning snacks, there are plenty to choose from. You can see a lot of stalls in Romania that sell bagels, which can be simple with salt, sesame, or poppy seeds, or they can be sweet, having a filling of apple jam, sour cherry jam, chocolate, vanilla, and so on. Many people like some yogurt with their bagels, so you will see the two being sold together. Also, many types of pastry products are consumed as snacks as well, and they can be salty or sweet, having various toppings or fillings. You may also find a type of flat bread, which is commonly known as placinta, simple or filled with cheese, potatoes, cabbage, or spinach, prepared either through deep frying or baking in the oven.


Dinner is very similar with lunch, although soup is not usually served, and foods like mayonnaise or eggs are avoided, as they are considered to slow down digestion at such a late hour during the day. Again, a main course is served, consisting in a dish that can be vegetarian, or a dish that contains meat with vegetables, rice, or potatoes, the evening being ended with a dessert, and some wine, beer, or soft drink.


Desserts can be found in various shapes and forms in Romania, everything from the simple crepes, a very popular dessert, filled with whatever your heart desires, to doughnuts, cakes, puddings, tarts, and pies. Romanians love to eat and they will always appreciate something sweet, so they won’t wait for a special celebration to prepare a dessert. Apple pies, or pies filled with sweet cheese, cream, and raisins, are popular deserts. Also, traditional desserts include a large variety of cakes with fruits, chocolate, and diverse creams.


As mentioned before, coffee and tea are quite popular drinks during the day, including fruit juices and smoothies, and soft drinks. In the evening or the weekend, Romanians like to drink beer, many varieties being produced in the country, especially if the weather is warm. But they also consume wine, as there are several famous wine yards in the country. And, there is also a traditional distilled beverage that is called tuica or palinca, which is similar with vodka, but much stronger, as it is usually distilled twice.

Holiday Menu



The Christmas dinner has very many dishes, the pork, chicken, or even turkey roast, is a must-have. The roast is served with mash potatoes, or sautéed vegetables. Boeuf salad is often prepared, being a salad that contains boiled potatoes, carrots, parsley roots, peas, pickled cucumbers, chicken, and mayonnaise. Roasted eggplants salad with mayonnaise, and spawn salad can also be present. As dessert, the traditional cozonac is always present, being treat that resembles a braid bread, filled with ground walnuts, cocoa, sugar, and even Turkish delight.


For Easter, Romanians like to prepared lamb roast, although chicken, turkey, and pork is also prepared. Lamb stuffing and soup can also be served during with time of the year, together with dishes made with eggs. Pasca, which is a type of sweet bread, is consumed as a side dish, or it can be filled with sweet cheese and raisings, and eaten as dessert. Painted and colored boiled eggs with also be on the Easter table.

Most Popular Dishes

Mamaliga – known internationally as polenta, this is a traditional staple food made out of maize, served most often with salty cheese, sour cream, and sausages or jumari, which are small bits of pork that were fried until the fat melted;
Mici – these are similar to meatballs, although they have a longer finger-like shape, and are prepared on the grilled, being served with bread, mustard, and French fries, optionally;
Sarmale – these are cabbage rolls stuffed with meat, beef, chicken or pork, rice, carrots, and onions, and backed for hours in the oven, surrounded by shredded cabbage leaves and ham;
Fasole cu ciolan – this is a very popular bean stew, which usually contains smoked pork meat, onions, carrots, tomato juice, thyme, paprika, salt and pepper.

Most Used Ingredients

Meat / Fish: chicken, pork, beef, trout, bass, various other fish;
Veggies: potato, tomato, onion, garlic, pepper, squash, eggplant;
Fruits: apples, pears, cherries, plums, berries, apricots, watermelon;
Other: corn, rice, wheat, beans;

Romanian Street Food – What to eat when traveling to Romania

Are you feeling hungry while traveling through Romania? Most likely you will find a place where you can enjoy mici, with bread rolls and mustard. Bagels are also very popular, being made and served in various manners, depending on your preferences. Deep fried flat bread, simple or filled, and doughnuts, are other types of street foods to be enjoyed anywhere.


If you feel a flavor of vanilla and cinnamon in the air, there is probably a kurtos kalacs stalls somewhere around, which is a type of sweet pastry product of Hungarian provenience. But, you will easily find kebabs and shaorma, at many street food stalls, a proof of Turkish influences, together with burgers, an eating habit imported from the west.


Are you from Romania? Maybe you visited there? Please feel free to comment and add your own thoughts on Romanian ethnic food.

Alexandru Vidraru


4 Most Popular Romanian Dishes


Bulgarian Cuisine – Food of Bulgaria Facts and History

Bulgarian cooking is a delegate of the food of Southeastern Europe. Bulgarian food imparts various dishes to the Russian, Italian, Greek cooking and even Middle Eastern cooking styles.

Bulgarian Cuisine History and Facts 

The assortment in Bulgarian food depends on the long history of the nation, and in addition on the enduring movements of the tribes that established Bulgaria over 1300 years back.

Bulgarian Cuisine Cooking Recipes Food

The nearby contact with Turkey and Greece have helped the Country shape an extremely appealing and to some degree extraordinary national food, including a few dishes which can’t be called national yet which are normal of Bulgaria as it were.

What’s more, that is something that Bulgarians miss most when are abroad and something that make them return. They can’t imagine a world without bozha, banitsa, kebabcheta, Shopska salata, sarmi or any of the things that they won’t be able to eat in any other country.

Bulgarian Cuisine Menus



Princesses: Sandwiches with eggs and white cheddar or with minced meat is a popular Bulgarian breakfast.
Popara: Bulgarian children love it! It’s made with a glass of warm water (or tea), 2 hacked cuts of bread & Bulgarian white cheese.
Banichka and Boza: Banitsa belongs to conventional Bulgarian cuisine arranged by layering a blend of whisked eggs and bits of cheddar between filo cake and afterward preparing it in a broiler. Boza is a beverage with thick consistency and a low liquor content, it has a sweet flavor.
Fried bread cuts (or french toasts) with hand crafted confiture or feta cheddar: is an adored Bulgarian threat and every one of the children cherish it. It’s essentially similar to a French toast.

Other famous breakfasts dishes are flapjacks, buhtas (squanders), mekitsas (fricasseed mixture pieces), and browned bread cuts. All of these are particularly delicious when served with jam, marmalade, honey or Bulgarian yogurt.




The most widely recognized dinners are yogurt and white brackish water (feta) cheddar. Different dinners always displayed on Bulgarian tables toward the evening are:
Salad: The most popular Bulgarian plate of mixed greens is the Shopska Salad, you can simply discover it anyplace, at whatever time in the nation.
Grilled dinners: meat balls, kebapches, flame broiled meat pieces, barbecued wieners, and others. Different stews and dishes in mud pots are likewise a standard part of the Bulgaria cooking (hotchpotch and goulashes).
Cheverme – a whole sheep simmered on a spit. One of the trademarks of the Bulgarian cuisines.
Another prevalent delicacy is the Banski Starets (the “Bansko Old Man”). As the name recommends, it is served in Bansko. In Elena and the area known as the Elena Balkans, a specialty is the Elena Pork Leg, arranged with salted pork.
Bulgarian Cooking Cuisine Recipe Food



Shopska Salad: Shopska serving of mixed greens is the plate of mixed greens that characterizes Bulgaria. Shopska serving of mixed greens is produced using cleaved tomatoes, cucumbers, onions and peppers sprinkled with Bulgarian white cheddar.
Kebapche: A meatball made of minced meat and flavors and formed like a hotdog. Same as the kyufte, however does not contain onions. It must be flame broiled.
Meshana Skara: Another Bulgarian exemplary feast – meshana skara (or blended barbecue in English) comprises of one kebapche, one kyufte, one pork steak and one stick of pork meat.
Moussaka: One of the few Bulgarian nourishments befuddled in the West to be Greek. Moussaka is made with potatoes, ground meat, and tomatoes then it is finished with a white sauce and heated.
Sarmi: Another Bulgarian dish confused for its Greek cousin. Sarmi, or Dolmas, are made of grape or cabbage leaves loaded down with mix of rice and minced meat.
Stuffed Peppers: Very delightful supper, made up of green or red peppers loaded down with ground meat or pork and rice and bubbled.


Bulgarian Drinks


Rakia: Hard alcohol from the brandy family. It is produced using aged grapes, plums, or for all intents and purposes any organic product with sugars in it.
Boza: Increasingly popular across Europe and the world for its demonstrated qualities for enlarging ladies’ bosoms, boza is a standout amongst the most run of the mill Bulgarian soda pops.
Ayran: Made out of yogurt and water, ayran is plan from water blended with salt.
Mineral Water: Mineral water is tremendous in Bulgaria. It’s less expensive to purchase a container of mineral water than a jug of customary filtered water. It’s more advantageous as well.
Beer: Bulgarian beer contains all things neede in a beer, 10% liquor, the majority of other brew stops at 5.5%.
Wine: It is a generally accepted fact that the Bulgarian wines are one of the best wines on the planet. Bulgaria is known to be the second biggest exporter of packaged wine in the world, second just to France.


Bulgarian Snacks


Mekitsas with feta cheddar and ayran: is made of manipulated batter that is pan fried. It is a chilly yogurt refreshment blended with salt.
Lukanka: is the Bulgarian cousin of the Italian sopresatta. Fundamentally it is a zesty hotdog made of minced meat curried with a considerable measure of delightful flavors.
Kyufte: Again, a meatball made of minced meat and flavors formed like a meatball slapped with a spatula.
The Bulgarian snacks change in particular. The run of the mill Bulgarian pie called banitsa can be served as a nibble. Another imperative Bulgarian nibble is pita, which is like the bread and is utilized for sandwiches.


Bulgarian Dessert-Sweets


Kadaifi: is a sweet cake, much like baklava yet in some ways so much better.
Violetki: Classic Bulgarian hard confection desserts with violet flavor.
Baklava: Baklava is not a conventional Bulgarian treat but rather is unquestionably a standout among the most loved ones.
Tulumba: is one of the exemplary Bulgarian desserts. In spite of the fact that not totally Bulgarian by birthplace, it is profoundly established in Bulgaria .
Classic lokoum: it is more known as Turkish joy. It is initially a Turkish sweet yet has been generally received by Bulgarians.
Amphora pralines are extremely well known in Bulgaria and have a particular bergamot taste.
Chernomoretz pralines are the most Bulgarian chocolates accessible available. They have been made in the same design subsequent to 1969.
Chocolates pralines: These pralines are made of to a great degree fine drain chocolate and are a definitive joy.
Others desserts accessible in Bulgaria are Tahan Halva, Baklava,Classic Bulgarian hard confection desserts with herbs, Hard Candy Lukcheta With Honey, Violet Hard Candy Sweets, Hard Candy Lukcheta With Herbs, Hard Candy Lukcheta With Eucalyptus and a large group of others.


Holidays Menu



On Christmas Day, Bulgarian dinners for families includes pork, wieners, poultry and all the more playing an important part.
Bean soup or another vegetable soup like pea or lentil which the feel the coming year will be rich, copious and well off. Tradition holds that the more dishes on the table, the wealthier the following harvest will be.


Roasted sheep with the customary rice and flavors stuffing. The conventional Bulgarian Easter table is rich in taste, fragrance and imagery. Diverse formulas and designs have included throughout the year’s hues and fragrances to our people traditions and conventions, identified with bubbly cooking. It is, obviously taking into account colored and brightened Easter eggs.

Spring green serving of mixed greens is additionally commonplace for the bubbly Easter table. Lettuce, radishes, spinach, parsley, onion – those are its fixings. “The serving of mixed greens is regularly seasoned with olive oil and lemon and is beautified with hacked hard-bubbled eggs. Obviously lamb is the preferred meal that is like a sort of a sacrifice for the fest.




Traveling Foodie


Some of the Best Restaurants of Bulgaria and their location


Rose Restaurant: Located along the primary walker road, Aleko Bogoridi. Rose Restaurant is one of the city’s best combination eateries.
Ethno, Burgas: Ethno Restaurant is Greek fish eatery situated along the energetic Alexandrovska Boulevard.
Brestovitsa Wine House, Plovdiv Owned by Porteva family, this simple, exquisite eatery is the best place to test delectable Bulgarian wines.
Dayana, Plovdiv: With five areas all through Plovdiv, Restaurant Dayana is always a crowd-pleaser.
Leventa Winery and Restaurant, Ruse: Perched high over the focal point of Ruse is the lovely Leventa complex found.
Beso Restaurant, Sofia: For an essence of South Beach in Bulgaria, head to Beso, Sofia’s form of Nikki Beach.
Boom! Burgers N’ Steaks, Sofia: Located on Vitosha Street, and constantly stuffed amid lunchtime.
Restaurant Castela, Stara Zagora: Restaurant Castela sparkles as one of Stara Zagora’s best dynamic feasting venues – perfect for both easygoing snacks and sentimental meals.
Restaurant Uniqato, Stara Zagora: Consistently voted one of the top eateries on Trip Advisor is Hotel Uniqato, a kind of an Italian eatery and pizzeria.
Horizont Restaurant, Varna: If you need to direct far from the conventional, you should attempt Horizont; Known for hosting illustrious themed parties throughout the year,
Mehana Chuchura, Varna: Situated in a quant nineteenth century Bulgarian house, Mehana Chuchura is one of Varna’s last-surviving authentic homes.
Korona Restaurant, Balchik: Located inside the royal residence mind boggling, beside the Bridge of Sighs.
Shtastliveca Restaurant, Veliko Tarnovo: With different areas and has a flawless notoriety for being one of the best eateries in Bulgaria.


Are you from Bulgaria? Maybe you visited there? Please feel free to comment and add your own thoughts on Bulgarian ethnic food.

Nina Dimitrova


Macedonian Cuisine – How is Food in Macedonia

Macedonian cuisine is a delicious mix of many different influences. It is primarily Mediterranean with influences from the Balkan countries and from Middle East.


The country has a very nice warm climate, which provides excellent conditions for growing tasty vegetables, fruits and herbs. Macedonian cuisine is very diverse and people that visit Macedonia are delighted of the rich tastes and flavors. Dairy products, local beverages and wines also play a major role in the food culture.

Macedonia has eight different regions, and every region has something unique to offer when it comes to food. Those regions are: Skopje (the capital), Vardar, Northeastern, Eastern, Southeastern, Polog, Southwestern and Pelagonia.

Macedonian Cuisine Facts and History

Due to the fact that in its history Macedonia was long time under the Turkish Ottoman rule, there is a strong Turkish influence, particularly in the selection of sweets and desserts. The greatest influence comes from the immediate neighboring countries – Bulgaria, Serbia and Greece.

Macedonia has lots of original foods as well, and has remained loyal to its culinary heritage. Vegetables, fruits, beans and meats always have the main role when it comes to preparation of dishes. In the recent years fish has also been one of the main products, coming from the three natural lakes, several artificial lakes and from many rivers.

The cattle is mostly used for obtaining dairy products, making these products another important element of the cuisine. Lots of traditional dishes have natural, organic elements and the red pepper sauce is one of the top ingredients in the meals.

Macedonian Cuisine Menu

Macedonians like to enjoy their food, and they are typically slow-eaters. You will never feel hungry as the meals are usually rich and with many different things to try.



The most popular breakfast food in Macedonia is ‘Burek’. It is a type of pie that it has been made ever since the Ottoman times. It is made from several layers of dough, and each of the layers is filled with fillings. Dough layers and fillings are placed in a circular pan and then baked.

Fillings are usually white cheese, spinach or stewed ground meat with onions. Those are traditional fillings, but today there are also some modern burek variants such as with chicken or pizza fillings. After the pie is baked it is cut in four quarterly pieces, and usually eaten together with a liquid yoghurt drink.

‘Simit-pogaca’ is another traditional breakfast food, very popular in the capital Skopje. It is type of bun-sandwich, made of bread bun and greasy layers of pie, but without any fillings like in burek. It reminds of burek, but it is mostly bread filled with bread. It may sound a bit strange, but as soon as you taste it, you will get the idea why it is so popular food for breakfast.



Lunch meals are usually centered on soups, meat and vegetable stews, as well as pieces of meat in combination with different veggies and salads. There are many combinations of meat and vegetables, and rice and beans are also some of the essential types of food eaten for lunch.


Macedonians like to eat and serve different snacks between meals. One always present ingredient for snacks between meals is the cheese. Some snacks that Macedonians usually eat include Cottage Cheese with spinach and Cheese Pastry Turnovers. There are also plenty of types of breads that come in all tastes, forms and shapes which are usually consumed as snacks.


Due to the fact that lunch meals in Macedonia are pretty big, many people skip eating dinner. Also many people combine lunches and dinners together and eat one big meal late in the afternoon. Usually dinners involve light dishes, mostly baked products, pastry, salads or pasta combinations.


Traditional desserts are prepared by using variety of fruits that grow in the country. There are also many desserts that are widely produced and popular in the country, but are also popular in all countries on the Balkan Peninsula. For example, ‘Baklava’ is such sweet dessert popular everywhere on the Balkan. Some traditional desserts are ‘Tulumbi’, ‘Oblanda rolls’, ‘Macedonian Halva’, ‘Ekleri’, ‘Vanilici’, ‘Sutlijach’ and lots of different fruit marmalades.



Turkish coffee is widely consumed non-alcoholic drink, while the most traditional and authentic local drinks are ‘Rakija’ and ‘Mastika’. Both alcoholic drinks have unique strong taste and are made of plums and grapes. Macedonia also has lots of vineyards and produces many great authentic wines. Most popular varietals are the red “Vranec” and white “Smederevka”, both widely consumed.

Macedonian cuisine-food-recipes

Holiday Menus


Traditionally, Christmas Eve dinner is meat-free. Christmas Eve dinner is the last day of the 40-day holiday fasting, so the devoted Christians abstain from eating meat. On Christmas Day, however, meat is back on the table and on this day people usually eat pork, veal or chicken, as well as ‘Sarma’ (cabbage leaves filled with rice and meat) and many vegetarian pies.


Lamb dishes are traditional for Easter, as well as fish and salads.

Most Popular Dishes

Tavche Gravche – This is a national dish of Macedonia. Boiled beans with tomatoes, peppers, onions and spices.
Ajvar – relish made of red peppers, garlic, chilly, eggplant and oil. It is usually homemade at the beginning of autumn season.
Shopska Salata – Rich salad made of diced cucumbers, onions, tomatoes and cheese. It is served as a side dish to every meal.
Sarma – minced meat like pork or beef with added onions, rice, herbs and spices rolled in cabbage leaves.
Selsko meso – traditional dish made of different kinds of meat such as beef, pork or lamb, mixed together with mushrooms and slowly cooked in earthenware pot.

Most Used Ingredients

Pork meat and Ohrid Lake Trout are the most popular types of meat/fish. There is an abundance of vegetables and fruits in the country, so all kinds of veggies and fruits are sold and consumed in large quantities. Most of the herbs and spices are collected from the wide countryside and local mountains, and the spices and herbs are famous for their distinct scent and taste.


Traveling Foodie – What to eat when you travel to Macedonia

Street Food

Street carts that sell ‘gjevrek’ can be seen on the streets, and that is a popular breakfast food. It is a bagel-like light snack.

Restaurant Food

Macedonia has plenty of Traditional and International restaurants, serving all kinds of dishes. To try a good local food you should visit the restaurants that are commonly known as “Kafana”. These restaurants serve all kinds of meat and traditional local dishes.



Are you from Macedonia? Maybe you visited there? Please feel free to comment and add your own thoughts on Macedonian ethnic food.

Elena Ivanova