Europe's Most Wonderful (Delicious) Dishes

Dishes like Europe.

Whether it's a traditional recipe that's been enjoyed for peers or a current import that a land has adopted as its own (German kebabs for dinner, someone?), every European country has an all-time favorite bowl. Hunger to take your taste shoots on a cookery journey across the land? We've explored each country's most beloved food, from hearty coziness dishes and street-stall appetizers to festive staples.

Contents

1. Europe's Most Wonderful (Delicious) Dishes. 1
2. Shopska Salad, Bulgaria. 2
3. Capta Donna, Lithuania. 2
4. Kaiserschmarrn, of Austria. 2
5. Afelia, Cyprus. 2
6. Lohikito, Finland. 2
7. Fried Zucchini Flowers, Monaco. 2
8. Albania, Bosnia and Herzegovina. 3
9. Pastrmalija, North Macedonia. 3
10. Tacos, Norway. 3
11. Ciorba Radauteana, Romania. 3
12. Polifrites, France. 3
13. Escudella, Andorra. 4
14. Sarma, Croatia. 4
15. Bitterballen, Netherlands. 4
16. Rye bread and sausages, Denmark. 4
17. Potica, Slovenia. 4
18. Fish and Chips, UK. 4
19. Perugia, Poland. 5
20. French Fries, Belgium.. 5
21. Neapolitan Pizza, Italy. 5

Shopska Salad, Bulgaria

Named after the Shoplik region of Bulgaria where it was created, Shopska salad features all the colors of its native country's flag, including white onions, green cucumbers, and red tomatoes, plus green or red bell peppers. A delicious take on Greek salad, it was invented to promote local yield and help lift tourism in the 1950s. Unmoving popular today, the salad is topped off with serine (a feta-like cheese) and sunflower oil dressing.

Capta Donna, Lithuania

Used to make everything from open-faced sandwiches to this delicious Lithuanian breakfast, rye bread is considered an everyday staple in the Nordic and Baltic countries. The recipe for capade donna is simple: slices of rye bread are fried until crispy, then cleaned with garlic, and some versions are finished with cheese or mayonnaise for extra flavor. This is an easy breakfast to make and so easy to eat.

Kaiserschmarrn, of Austria

Kaiserschmarrn is a traditional Austrian sweet of twisted pancakes. Slightly sweet, it is made with dried cranberries or raisins and is usually served with applesauce. The name comes from kaiser, the German word for "emperor" (after Emperor Franz Joseph I of Austria) and schmarrn, a word used to describe a crumbly or chopped dish.

Afelia, Cyprus

Aphelia is a traditional Greek Cypriot dish of beautifully braised pork. Cooked in dry red wine with coriander, salt, pepper and olive oil, it doesn't have much going on. However, it is packed with flavour scorn its short list of elements. The meat is first marinated overnight and then simmered in the marinade until golden and tender. A staple of the Cypriot table, it is usually served with bulgur wheat or potatoes, with a touch of yoghurt.

Lohikito, Finland

Salmon plays a central role in many traditional Finnish dishes, including lohikito soup (or laksuppa, to Swedish-speaking Finns). Seasoned with pepper and spices, this creamy soup combines chunks of flaky fish with potatoes and leeks and is served garnished with plenty of aromatic dill.

Fried Zucchini Flowers, Monaco

Fried zucchini flowers have made their way onto the menus of fancy restaurants around the world, but have long been enjoyed in neighboring Monaco and France. Before frying, they can be full with cream cheese, and common spices include garlic, salt, and parsley. Coated in a light batter (similar to Japanese tempura batter), they are deep-fried and then served in a salad or as a snack.

Albania, Bosnia and Herzegovina

A national dish of Bosnia and Herzegovina, the sausage-like ċevapi (pronounced "che-vah-pee") has Turkish origins. The grilled meat dish, similar to kebabs, arrived in the country in the late 16th century and can be enjoyed alone or on flatbread with onions or kajmak (can be filled with a creamy dairy product). A condiment made from ajur, black pepper and eggplant.

Pastrmalija, North Macedonia

Sometimes known as Macedonian pizza, pastrmalija is a soggy treat that comes with a filling combination of meat and eggs. Usually oval-shaped, a bit like Georgian khachapuri, the shallow pie comes with hard cheese and tomatoes. This dish is inspired by Turkish mince (a flatbread pizza), which derives its name from pastry, meaning cured lamb.

Tacos, Norway

There's a big reason why tacos are so popular in Norway: tacofredag, or taco Friday. Like its neighbor Sweden, Norway has a tradition of enjoying Tex-Mex meals on Friday nights, a great time to get together and share a meal with friends and family. The tradition started in the 1990s, when Norwegians originally enjoyed hard tacos with salsa from cooking kits and jars. Nowadays, however, people like to be a little more experimental with their tacos, swapping hard tortillas for soft ones and changing things up with chicken or fish fillings.

Ciorba Radauteana, Romania

Ciorba radauteana, the chicken soup from the town of Radauti, is creamy, garlicky and a little sweet. All that flavor comes from the totaling of rich egg yolks, sour cream, lots of garlic and a dash of vinegar or lemon juice, which work together to create a distinctly spicy flavor. It was invented in the 1970s .

Polifrites, France

The combination of two basic elements can often result in a very delicious and popular dish. In France, roast chicken and French fries are a match made in heaven. A side salad can add some color and a sauce can, too, but neither is necessary for this dish to be spectacularly delicious.

Escudella, Andorra

Escudella, a Catalan stew, is an Andorran favorite in winter. It is a dish that uses local and seasonal produce, including a mixture of vegetables, meats and sausages. Conventionally it is served first with vegetables and broth, followed by meat, but today many recipes combine everything in one pot.

Sarma, Croatia

Originating in Turkey, sarma can be found throughout the countries that were formerly part of the Ottoman Empire. Croatians love this recipe, with cabbage leaves stuffed with a mixture of pork, beef, and rice. A must-eat in winter, this hearty dish is traditionally served on New Year's Eve.

Bitterballen, Netherlands

Bitterballen may look like they could be made with potatoes, but their golden, bready exterior actually hides a meat stew, which is refrigerated until fried and then rolled into balls before being wrapped up for deep-frying. Satisfying flavour bombs, the buttery balls are often flavored with nutmeg or curry powder and are a popular snack in bars.

Rye bread and sausages, Denmark

Rugbrød med pålæg (rye bread with sausages) is an endless breakfast, lunch or snack; perhaps that's why it's so popular in Denmark. These open-faced sandwiches can be topped with almost anything, from smoked salmon and cucumber to ham, cheese, tomato, radishes, liver pate (liverpostage) and a slice of egg.

Potica, Slovenia

Is it cake? Is this bread sweet? Whatever it is, potica is the quintessential Slovenian Christmas dessert. Made from sourdough, filled with all sorts of delicious sweet fillings, rolled and then baked in a special ring-shaped mould, it is a treat that most Slovenians enjoy at Christmas and Easter. Traditional fillings include ground walnuts, hazelnuts and poppy seeds. For those with less of a sweet tooth, savoury versions are also available, which may include bacon or crackers.

Fish and Chips, UK

Brits and fish and chips go together like, well, fish and chips. Brits consistently choose the chip shop staple as a favourite dish, though many don't buy it as often as they should (largely due to rising costs). To prepare the comforting delicacy, a fillet of fish (usually cod or haddock) is fried in a golden batter, served with hot, fluffy chips and marinated in salt and malt vinegar.

Perugia, Poland

Dumplings are a staple in many cuisines around the world, and pierogi are the Polish interpretation. Not only are they very popular in Poland, but they are one of the most popular types of dumplings around the world. Depending on your preferences (and the occasion), they can be filled, shaped, and cooked in a variety of ways. Pierogi are included in many Polish festivals and celebrations, such as Christmas, weddings, and wakes.

French Fries, Belgium

Some may know them as chips, but Belgium has a case to claim as its own. Some say they were always Belgian. However, rather than allowing Belgian cuisine to have its own unique identity on a global scale, Belgian cuisine was assimilated into the French language. Regardless of where they came from, there is no denying their popularity in Belgium.

Neapolitan Pizza, Italy

Pizza is truly one of the most popular dishes in Italy; in particular, pizza is made in the Neapolitan style, with a thin dough and a tall, leopard-spotted crust. The method of making it is so sacred that UNESCO has granted it the status of Intangible Cultural Heritage.

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