This Greek street food classic is bursting with flavor from a marinade of lemon, herbs, and garlic. It's delicious served as a pita wrap or as skewers along with tzatziki sauce.

Indulge in the rich and comforting flavors of a classic Lamb Moussaka. This Greek-inspired dish features layers of tender ground lamb, eggplant, and a creamy béchamel sauce, all baked to golden perfection. With its aromatic spices and hearty textures, Lamb Moussaka is a crowd-pleasing dish that's perfect for special occasions or a comforting family dinner. Follow our easy step-by-step recipe to create this mouthwatering Mediterranean masterpiece in your own kitchen.

This is my mom's recipe for rouladen as taught to her by my dad's mother, with a couple of flavour enhancements from me.

کوفته برنجی Koofteh berenji (rice meatballs) made with rice, beef, yellow split peas, finely chopped fresh herbs and stuffed with chopped walnuts and prunes, simmered in a simple and tasty tomato sauce is a flavorful main dish. Koofteh Berenji - Rice Kufta Ingredients: Makes about 10 Koofteh 1 pound lean ground lamb or beef 1 cup rice 1 cup yellow split peas 2 large onions, one grated and one onion thinly slices 1 egg 1 bunch fresh flat-leaf parsley, washed and finely chopped (1 cup packed) 1 bunch of fresh dill, washed and finely chopped 1 bunch of fresh chives or scallions (green parts only), washed and finely chopped 1 bunch of fresh tarragon, washed and finely chopped 2 tablespoons chickpea flour 2 tablespoons tomato paste 1 1/2 teaspoon turmeric 1/4 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water Salt and pepper to taste Olive oil/ vegetable oil For the Filling: Barberries, prunes, fried onion, walnuts Method: wash the rice a couple of times. . Drain. In a medium-sized pot, mix the rice, 2 cups of water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, reduce heat and simmer for 15 minutes. Set aside to cool. Place yellow split peas and 4 cups of water in a medium-sized pot, bring to a boil, reduce heat, and cook for about 30 minutes on medium heat. If the liquid is left, drain and set it aside to cool. In a large bowl, combine the rice, peas, ground meat, onion, chopped vegetables, chickpea flour, turmeric, saffron, salt, and pepper to taste. In a small bowl, whisk the egg and blend in well with the rest of the ingredients. Take a handful or 1/4 cup of the mixture and shape it into a ball. You make a hole in the middle and stuff some barberries, raisins, walnuts, and fried onions inside. In a large pot, saute sliced onions in 3 tablespoons of oil over medium heat. When transparent, add 1/2 teaspoon of turmeric and saute for another 2-3 minutes. Add in the tomato paste and continue cooking for another 5 minutes, stir well. Pour 5 cups of water into the pot, bring to a gentle boil, and one by one place each koofteh into the pot, and cook for about 50-60 minutes on medium-low heat. Do not cover the pot completely. You may place a colander upside down over the top. Taste and adjust the seasoning and add more water if necessary. Serve warm with mast o khiar, pickles, sabzi khordan (fresh herbs), and bread. Enjoy!

This recipe can be made with a cheese filling. Which can be made while dough is rising. The rising times are not included. There are 3 rising times be sure to do the rising of the dough in a draft free, warm place. The picture posted is with dried cherries, dried cranberries and the optional saffron. I must say this is one of my favorite home made or store babkas bought to date. The filling was so creamy and rich.

"THE WHOLE FAMILY helped prepared this sauerbraten. We children had fun mixing the spices and pounding them on the hearth, then Dad mixed them with salt and rubbed them into the meat. The tantalizing aromas escalated as the sauerbraten cooked.

Here is an easy Trogirski Rafioli recipe for you to make at home with ease!

Easy and tasty Pork Schnitzel Recipe that you may serve over pasta, rice or with potatoes.

Find and share everyday cooking inspiration on Allrecipes. Discover recipes, cooks, videos, and how-tos based on the food you love.

Cover title

German Rouladen Recipe Type: Main Cuisine: German Author: Morgan Prep time: 20 mins Rouladen are a staple of German comfort food. Pickles, onions, and bacon create a flavorful filling for tender beef, and it all is drenched in rich brown gravy. This is my Omi's recipe, just as she learned it from watching her mother in Germany.

Recipe video above. This is a recipe for naan bread that's fluffy, bubbly and chewy, just as it should be. Nobody will ever mistake this for just another basic flatbread! Perfect for slopping up your favourite Indian curries – yet so good that you'll happily devour it plain, straight out of the skillet.Bearing in mind that we aren't cooking in nuclear-level 480°C hot tandoors, see in post for background notes on how I find this recipe to most closely replicates restaurant naan. Makes: 6 naans, ~15-16cm / 6 - 7" diameter. For more Indian recipes, browse the Indian collection.

I've always been a decent multi-tasker, but with the recent birth of our third son (7 weeks old), I am quickly becoming a multi-tasking machine. We both

This Cambodian lort cha recipe makes a popular market meal of rice pin noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives. Of Cambodian-Chinese origin, this street food favourite is typically served with a fried egg and a squirt of chilli sauce.

Here is how to make Croatian oblatne - tasty wafers filled a chocolate dulce de leche filling. Nothing like your Baka makes. These ones are better!!

One of our family favorite recipes from my grandma on my dad’s side of the family.

Egyptian celebrations aren’t complete without this crowd-pleasing dish of toasted pita, fragrant rice, and slow-cooked beef drizzled in a garlic-vinegar sauce.

Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.

Gulaš also spelled, Goulash is one of the most popular comfort foods all over the Balkans, and Croatia is no an exception - and here is my recipe.

These lemon Madeleines are soft, golden scalloped cookies, rich with butter and the flavor and scent of refreshing lemons. Enjoy this cookie with cup of your favorite tea.

A kolache is a yeasty, soft Czech pastry that’s topped with a cheese, poppy seed or fruit filling. It\'s somewhere between a doughnut and a Danish.

Oktoberfest has somewhat strayed from its roots. The first festival in 1810 was thrown to celebrate the marriage of German Crown Prince Ludwig, who later became King, and Princess Therese of Saxony-Hildburghausen, but it's become a decadent celebration of fall flavours and fine beers for Germans and other citizens worldwide. The 16-day festival is held annually in Munich, beginning the third weekend in September and continuing through the first Sunday in October. A celebration of German culture, Oktoberfest is an intoxicating extravaganza of beer, bratwurst and Oompah bands with many embracing the spirit of the festival, donning traditional deerskin lederhosen or embroidered dirndls. Hacker-Pschorr Biergarten, just one of the 35 giant beer tents stretching over 26 hectares in central Munich First things first, though: beer. Strong concoctions were brewed for fair Ludwig and Therese back in the day, and this continued every year following for their anniversary. The tradition stuck. To decide which Oktoberfest brews pair best with menus, here's a simple rule of thumb: lighter Wiesen-style Oktoberfest beers with the first course; more traditional, malty Oktoberfest beers with the second; and Pumpkin ales with dessert. Bratwurst with braised sauerkraut and German-style fried potatoes Depending on how much time you want to take away from the more liquid-focused portion of your Oktoberfest celebration, you might want to enjoy some traditional German dishes such as Hendl (chicken), Schweinebraten (roast pork), Schweinshaxe (grilled ham hock), Steckerlfisch (grilled fish on a stick), Würstl (sausages) along with Brezeln (Pretzel), Knödel (potato or bread dumplings), Käsespätzle (cheese noodles), Reiberdatschi (potato pancakes), Sauerkraut or Rotkohl/Blaukraut (red cabbage) along with such Bavarian delicacies as Obatzda (a spiced cheese-butter spread) and of course, every Wurst (sausage) this side of Munich. Prost! Potato & Sauerkraut Kartoffelpuffer Makes about 30 3 pounds russet potatoes, peeled and shredded 1-1/2 cups shredded peeled apples 1-1/2 cups sauerkraut, rinsed and well drained 6 eggs, lightly beaten 6 tbsp all-purpose flour 2 tsp salt 1-1/2 tsp pepper 3/4 cup canola or peanut oil Sour cream, cured salmon & chopped green onions, for garnish In a large bowl, combine the potatoes, apples, sauerkraut and eggs and mix well. Add the flour, salt and pepper, and stir into potato mixture. Meanwhile heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Drop the batter by 1/4 cupfuls into the oil, pressing lightly to flatten. Fry in batches until the latkes are golden brown on both sides, using remaining oil as needed. Drain briefly on paper towels. Serve on a warm platter as an appetizer garnished with sour cream, cured salmon and green onions. Jaegerschnitzel Serves 4 4 boneless pork chops 1/2 pound bacon, chopped 2 cups cremini mushrooms, quartered 2 tbsp olive oil, plus more if necessary 1/2 cup flour, for dredging 2 large eggs, lightly beaten 1 cup bread crumbs 4 tbsp Butter 4 tbsp Flour 3 cups beef broth Salt and Pepper To prepare the pork, cut each pork chop in half through the middle to create two thinner pieces out of each chop. Place each pork chop in a ziploc bag, and with a mallet, pound to flatten to about 1/4-inch thick. Season each piece with a bit of salt. Then dredge the pork in the flour, dip in the lightly beaten eggs, and coat in the bread crumbs. Set the breaded chops aside. In a large pan, over medium heat, cook the bacon until it just begins to get crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan. Set the bacon aside. Add the mushrooms to the bacon fat remaining in the pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Use a slotted spoon to remove the mushrooms and set aside. Add 1-2 tablespoons of olive oil to the bacon fat remaining in the pan, so that you have a very thin, even layer of bacon fat and oil. Add the breaded pork cutlets and cook for 2-3 minutes on each side, over medium heat, until they become lightly browned and cooked through. Cook in batches, adding more oil between each batch, if necessary. Set the cooked pork aside. If the pan has any burned bits on the bottom, clean the pan before proceeding or use a new pan for the following steps. Add butter and flour to the pan over medium heat. Whisk to combine. Cook for a minute or two. Then, gradually begin whisking in the beef stock. Bring to a simmer. Simmer for about 5 minutes, whisking frequently. The sauce will thicken. Season with salt and pepper, to taste. Add the cooked pork cutlets, mushrooms, bacon, and any juices to the sauce. Gently move the pan to coat the pork in the sauce. Cook for a minute or two to reheat all components. Taste and adjust seasonings if necessary. Serve with warm butter-sautéed spaetzle or German-style fried potatoes. Spaetzle Serves 4-6 1 cup all-purpose flour 1 tsp salt 1/2 tsp ground pepper 1/2 tsp ground nutmeg 2 large eggs 1/4 cup milk 3 tbsp unsalted butter 2 tbsp minced fresh thyme or chives In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving. German-Style Fried Potatoes - Bratkartoffeln Serves 4 1 1/2 lb small potatoes, boiled in their skins, peel, then place the potatoes in the fridge overnight) 1 medium onion, finely chopped 4 thin slices of bacon or speck, cut into small cubes 2-3 tbsps of olive oil & butter (50/50) Salt and black pepper to season Slice the cold potatoes into thin 1/8" slices, then set aside. Add about 1 tbsp of the oil to a large frying pan and heat gently. Fry the onions till soft then add the bacon pieces. Continue frying till the bacon and onions are lightly browned then remove from the pan with a slotted spoon. Set aside for now. Add the remaining oil and butter to the pan and fry the potato slices over a low/medium heat, turning them occassionally. Allow them to brown lightly on one side before turning, repeating the process till most of the potatoes are golden brown. Once the potatoes are almost done, return the onion and bacon mix to the pan, season with salt and plenty of black pepper, then continue frying over a medium heat till everything is nicely browned. German Chocolate Brownies Serves 10-12 4 oz unsweetened chocolate, coarsely chopped 3/4 cup unsalted butter, cut into cubes 1 cup granulated sugar 3 large eggs 1 tsp vanilla extract 1/4 tsp salt 1 cup all-purpose flour Topping: 1/2 cup evaporated milk 1/2 cup granulated sugar 1 egg yolk, beaten 4 tbsp unsalted butter 1 tsp vanilla extract 1/2 cup chopped pecans, toasted and cooled 1/2 cup flaked coconut, toasted Preheat oven to 350°F. In a medium saucepan, cook the chocolate and butter over low heat until the chocolate has melted, about 6-8 minutes. Let cool about 10 minutes, then whisk in the sugar, eggs, vanilla and salt. Gradually add in flour, and stir until just combined. Line an 8 or 9-inch square baking pan with parchment paper, or line with foil and spray with nonstick spray. Pour in the batter into the prepared pan, smoothing as needed with a spatula. Bake for 30-35 minutes. Once done, set on a wire cooling rack. For the Topping: In a large saucepan combine evaporated milk, sugar, egg yolk and butter and cook over low heat, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in vanilla, pecans, and coconut. Spread the topping over the brownies while still warm. To serve, gently remove the brownies from the pan and cut as desired.

German Meat Salad - or Fleischsalat - is a classic lunchtime choice. Made from cuts of wurst mixed with chopped pickles, this salad - smothered in mayonnaise - is creamy, crunchy, and perfect on a slice of bread!

A traditional, simpler, & faster way to make classic kimchi, done by chopping the cabbage in the beginning. Spicy, fermented, and delicious, it's a great side dish for any meal!

Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.

Tender brisket in a spicy, walnutty braise.

A copycat Arnott's Spicy Fruit Roll recipe.

My families traditional Yorkshire Pudding recipe and tips to success!

Soft and fluffy mom’s old-fashioned rugelach are always a hit! These yeast leavened rugelach are light and tasty, and you can fill them with anything your heart desires.

Step-by-step instructions for making Lithuanian cepelinai or zeppelin dumplings—one of the country's national dishes.

Get your dinner away in a single tray with this easy, cheesy oven bake. - by Sarah Murphy

Silly, but I still get excited when it's egg dyeing time ... Yesterday, we woke to snow! What, you say? I was just waxing eloquent on how ...

The ingredients are simple - just flour, eggs and water, but now scientists have have decreeing that any Yorkshire pudding under four inches tall just isn't worthy of the name.

What is best to dip your freshly steamed xiao long bao dumplings, wontons or noodles in? Try out our homemade Din Tai Fung chili oil, a delight!

This hot milk cake recipe yields something similar to a sponge cake in texture but way easier to make. It's basically a vanilla cake made from scalded milk.