529 eastern recipes

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.

Vegetarian stuffed cabbage rolls filled with grated carrots, mashed potatoes, and raisins, simmered in carrot juice. A hearty, meat-free twist on the Eastern European classic.

Beef beet borscht simmers brisket with whole beets, onions, garlic, and a sweet-sour balance of sugar and lemon juice. The traditional Eastern European Jewish soup, deeply ruby red and perfectly balanced.

Pork schnitzel pounded thin, breaded with paprika-spiked crumbs, and pan-fried golden, then served with a creamy sour cream and dill pan sauce. A weeknight take on the German tavern classic with an Eastern European twist.

Two-crust tuna quiche with leben (Middle Eastern fermented milk), eggs, cheddar, and mushroom sauce. Pantry-friendly weeknight dinner from a quick puff pastry pie.

Six classic Eastern European pastry fillings: cheese with cognac raisins, prune walnut, poppy seed, ground nut, orange marmalade, and raw apple. Traditional recipes for strudel, kolache, and more.

Fava bean omelet with a whole cup of fresh dill, sauteed onion, and garlic. A rustic Middle Eastern-style vegetarian breakfast where eggs hold together tender beans and soft herbs in one pan.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.

Semolina pastries stuffed with pistachios, cinnamon, and sugar, then dipped in orange flower water and rolled in powdered sugar. A Middle Eastern-style cookie.

Forshmak is a traditional Eastern European baked casserole: salted herring soaked and blended with ground beef and lamb, potato, onion and sour cream, lightened with whipped egg whites under a crisp Parmesan crust.

Syrian meat pies made easy with ground beef marinated overnight in pomegranate juice, lemon, and allspice, then baked in pressed buttermilk biscuit dough. Bold Middle Eastern flavor with a clever shortcut.

Tender cabbage rolls stuffed with ground beef and rice, simmered for an hour, then topped with a buttery lemon sauce that brightens every bite. A comforting Eastern European classic.

Stuffed mushroom pancakes filled with ground mushrooms, onions, and bread, folded envelope-style, coated in breadcrumbs, and fried in butter. An Eastern European savory crepe.

Steamed cabbage-beef rolls stuffed with ground beef, rice, and sage, finished with a chili-tomato pan sauce. An Eastern European golubtsi-style dish with tender, juicy filling from steam cooking.

Boiled pierogi topped with caramelized onions and red peppers in a sweet-tangy vinegar glaze. A quick, comforting Eastern European weeknight dinner ready in 30 minutes.