Traditional Recipes

Make salmon canapés from the first complete appetizer on the modern-snacks page. Layer toasted bread with cream cheese and salmon, then serve chilled. Serve them while fresh.

Bake Moldovan-inspired potato plăcinte with a soft homemade dough and buttery onion filling. Seal eight pastries and bake until the tops turn golden. Serve them warm.

A lightly fermented birch sap drink flavored with toasted bread, honey and raisins, kept refrigerated after fermentation. Follow the measured ingredients, clear steps, timing,

Make Georgian Satsebeli Tomato Sauce at home with measured ingredients and clear steps. Get practical cooking, serving and storage tips for a dependable result.

Make quick salted tomatoes with garlic, herbs and a cooled brine of 1 litre water, two tablespoons salt and one tablespoon sugar. Refrigerate for a crisp, tangy side.

Cook apple-tomato ketchup with 1 kg apples, 500 g tomatoes, peppers, vinegar and cinnamon. Thicken gently and keep this flavorful sauce refrigerated. Chill before serving.

Cook classic kefir oladi with one cup kefir, one and a half cups flour and one egg. Spoon the thick batter into a skillet and turn each fritter when its edges set.

Make refrigerator pickled peppers from 3 kg sweet peppers, vinegar, garlic and spices. Simmer the pepper pieces briefly, chill the jars and serve cold. Serve cold with dinner.

Make refrigerator green tomato pickles with 2 kg tomatoes, garlic, carrot, cloves and a measured vinegar brine. Chill the jars instead of pantry canning. Keep jars refrigerated.