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Ingredient: fresh dill

Romania: Sarmale with Mamaliga

There are many varieties of cabbage rolls popular across Eastern Europe, varying primarily by filling and sauce. You may remember, for instance, the balandeliai I made from Lithuania. Romanian sarmale aren’t all that different, although the pickled sauerkraut, bacon and dill makes it slightly more tangy and savory. This time I used...

Johanna

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Poland: Bialy Barszcz

I’m taking a quick break from sharing my supper club recipes to bring you the dish I just had to make for Easter Sunday!  Bialy Barszcz is a Polish white borscht made with potato, leeks and sour cream and garnished with egg, kielbasa and dill.  This is a very traditional...

Johanna

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Greece: Avgolemono

Cooking Time: 45 minutes
The name of this classic soup comes from its two main ingredients: egg (avgo) and lemon juice (lemoni).  It’s common across Mediterranean countries, thought to have been brought to Greece by the Sephardic Jews.  Legend has it that in Greek kitchens, cooks make a kissing sound when adding the egg-lemon mixture...

Johanna

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Armenia: Kyufta Soup

Cooking Time: 45 minutes
Kyufta refers to the meatballs, not the soup.  Known also as kofta, kibbeh or kololak – depending on the origin – these meatballs typically are mixed with rice or another grain, filled, and rolled into a cigar shape.  This was the first dish since launching this challenge that I had...

Johanna

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