Vepřo knedlo zelo is pork with dumplings and cabbage. The stewed cabbage accompanies soft pieces of pork covered in garlic next to Knedle, or bread dumplings. Knedle is a different type of dumpling – it looks similar to a loaf of bread.

Kuřecí kapsa is delicious Czech dish of stuffed chicken breasts. It has a heavy German influence, with a few Czech touches to make it a very unique and flavorsome dish.

Segedínský Guláš also known as Székely Gulyás or Szegediner Gulasch is a pork goulash that's simmered together with sauerkraut, onions and peppers until it's fall apart tender.

Zharkoye, Russian Stew is ancient, traditional Russian hearty meat and potatoes stew. You can use any meat that you prefer for the dish like carrots, parsley, and celery, lightly spiced with garlic, cloves, and dill. The dish is served hot with sour cream.

Pelmeni are meat dumplings originating from Russian cuisine and now popular in most European kitchens. The unleavened dough is filled with seasoned ground meat and boiled, then tossed in butter and served with sour cream or vinegar.    

Pirozhki are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular street food and comfort food in Russia and a stereotypical part of Russian culture.

Borscht is a Slavic beet soup common in Eastern Europe and also in Northern Asia. It is typically made using a large amount of beetroots, by combining meat or bone stock with sautéed vegetables like potatoes, cabbagea, carrots. 

Beef Stroganoff or beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.  

Olivier salad is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries, many European countries, Turkey, Iran, Mongolia and also throughout Latin America, recently its also known in many Asian countries. 

Kalduny are stuffed dumplings made of unleavened dough in Belarusian, Lithuanian and Polish cuisines. The dish is basically a type of raviolis which are stuffed with mushrooms or meat or other stuffings. The simplest dough for kalduny is made of flour mixed with tepid water, eggs, and some salt.

Aukstā zupa is a refreshing Latvian cold soup. It is made with beetroots, cucumbers, kefir, hard-boiled eggs, and milk sausage. Greens such as dill and scallions are essential, and most people also enjoy the soup with a dash of vinegar.

Potato and groats mash is a 100% Estonian dish and it only has two basic ingredients: potatoes and groats, for the vegan version, or you can try the authentic Estonian version by cooking it with lard, fermented/sour milk, and some pieces of fried onions and bacon. Don’t forget the pickles!

Estonian Black Bread is fermented Rye Bread, flavor and texture of this rye bread is achieved with long natural fermentation with the help of wild yeast (starter). This famous traditional Estonian bread is present on every table, being a quintessential part of the Estonian culinary tradition.

Potato pancake is a dish in many countries and there are diffenerent different recipes to make. Lithuanian potato pancakes are a simple dish to make, comprising grated potatoes, onion, and eggs mixed together and fried in oil. They are served with dill, scallions, and sour cream.

Fresh cheese curd cake Varškės apkepas is a staple in Lithuanian households and can be used to make numerous dishes. One favorite dish is fried cheese curd cakes, which is simply cheese curd mixed with a bit of flour, egg, and sugar that is fried in oil. 

Fried bread, or kepta duona, is Lithuanian dark rye bread that been fried in oil, seasoned with garlic and salt, and served with cheese sauce. Fried bread is frequently eaten as a snack to accompany beer and is a favorite comfort food of many Lithuanians.

Cepelinai or didžkukuliai are dumplings made from grated and riced potatoes and stuffed with ground meat or dry curd cheese or mushrooms. It has been described as a national dish of Lithuania, and is typically served as a main dish

Mrouzia, or lamb with raisins and almonds, is one of the most important dishes of North African cuisine. It is a savory dish predominated by the sweet aromas of honey and cinnamon. Although it belongs to the category of Tagines, Mrouzia is a special dish made for lovers of delicately sweet and...

Harira, also called Chorba or Lftour, is traditional North African soup par excellence, cooked in Algeria, Morocco and Tunisia. The Harira is widely prepared during sacred occasions and dinners. It is prepared usually during the month of Ramadan, and it is very comforting soup that could be eaten...

Rfissa is a famous dish in North Africa. It is known a lot in the region of Casablanca, this dish is widely prepared and eaten all over Morocco mainly during birth occasions. Rfissa is given to women after giving birth because it is traditionally believed that this dish has a magical power for...