Main dishes↗Kottu roti
Godamba roti chopped on the griddle with vegetables, egg and curry, worked with two cleavers.
Serves 4 peopleView recipe →
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Main dishes↗
Main dishes↗Ćevapi
Skinless minced-meat sausages over coals, with raw onion and somun flatbread.
Serves 4 peopleView recipe →
Main dishes↗Frikadeller
Danish meat patties — flat rather than round — fried in butter to a dark crust.
Serves 4 peopleView recipe →
Main dishes↗Sarmale
Cabbage rolls in soured leaves with pork and rice, braised three hours under a layer of shredded cabbage.
Serves 8 peopleView recipe →
Main dishes↗Irish stew
Lamb with potato and onion, stewed without browning. The meat is never seared, and that is the whole point.
Serves 6 peopleView recipe →
Main dishes↗Black risotto
Risotto with cuttlefish and its own ink. The ink goes in at the end, or it turns bitter.
Serves 4 peopleView recipe →
Main dishes↗Zagorje štrukli
Thin dough with a curd filling, boiled and then baked under cream.
Serves 6 peopleView recipe →
Main dishes↗Fårikål
Mutton and cabbage in layers with whole peppercorns. Four ingredients and two hours.
Serves 6 peopleView recipe →
Main dishes↗Moules marinières
Mussels steamed in white wine with celery and onion. Five minutes under a lid, no longer.
Serves 4 peopleView recipe →
Main dishes↗Carbonade flamande
Beef braised in dark beer with onion and a slice of mustard-spread bread that thickens the sauce.
Serves 6 peopleView recipe →
Main dishes↗Cheese fondue
Gruyère and Vacherin melted in white wine with starch. The acidity of the wine keeps the cheese from seizing.
Serves 4 peopleView recipe →
Main dishes↗Ghapama
A whole pumpkin baked with rice, dried fruit and nuts. A festive dish, cut open at the table.
Serves 6 peopleView recipe →
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