Still hungry? Check out more recipes below!
Sayadieh is a Levantine spiced fish-and-rice pilaf featuring caramelized onions, warm aromatics, and flaky white fish, finished with toasted pine nuts, parsley, and lemon. Comforting, fragrant, and perfect for a family dinner.
Tandir Non is a traditional Uzbek tandoor-baked bread, crisp on the outside with a tender, slightly tangy crumb from yogurt and milk. Topped with sesame and nigella seeds, it’s perfect alongside savory dishes or enjoyed on its own with tea.
Creamy, stove-to-oven macaroni and cheese made with a sharp cheddar béchamel and a crisp paprika-breadcrumb topping.
A classic Nordic holiday dish of lye-soaked dried cod gently baked and served with boiled potatoes, butter, crisp bacon, peas, mustard, and flatbread. Silky, savory, and deeply traditional to the North Atlantic islands and Arctic Norway.
Shchupak u soli is a Ukrainian salt-crusted pike: aromatic herbs and lemon perfume a tender, moist fish baked inside a coarse-salt and egg-white crust. Served with a tangy horseradish–sour cream and rye bread for a rustic, festive main.
Pastrmajlija is a Macedonian oval flatbread boat topped with seasoned pork and often finished with an egg, yielding a rustic, savory, and hearty main. The crisp-chewy crust and rich pork-lard topping deliver bold flavor with a touch of sweet paprika.
Crispy cod-and-seaweed bites bound with egg and oats, pan-seared in butter, and brightened with lemon-garlic and a light honey drizzle. Briny, crunchy, and delicately sweet—perfect as a coastal-inspired nibble.
Molodaya kartoshka s ukropom is a classic Russian-style dish of tender young potatoes tossed with butter, fresh dill, garlic, and scallions, finished with black pepper and a squeeze of lemon. Creamy sour cream on the side adds tang to the herby, buttery potatoes. Simple, comforting, and perfect as a side or light meal.
A Cambodian-inspired savory take on Sankhya Lapov: creamy pumpkin and coconut rice gently cooked with aromatics, turmeric, and chili, brightened with lime and cilantro.
Thankuni Pata Bhorta is a Bengali-style mashed herb relish made from pennywort leaves, mustard oil, chilies, aromatics, lemon, and a hint of roasted sesame. Bright, earthy, and spicy, it’s typically served with warm rice as a punchy side or starter.
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