Soups in most Eurasian cultures are important dietary staples and often begin a meal or can be the main course. Many, particularly in older generations, consider a meal without a soup to be incomplete. Other common mains include dumplings or pies, which can take many forms depending on the individual culture. Again, these can often serve various purposes, either acting as the main course, a side course, or even as dessert. The below resources concentrate on these items, but also other types of traditional main courses, presenting them in bilingual recipes and with histories and descriptions of the food’s current place in the modern culture that consumes them.
Filter recipes for: Slavic, Central Asian, or Caucasian.
See also: Food Traditions
Many of these foods may have various regional or national names and/or variations. We have tried to reflect that in the articles as well.
A symbol of Tatar culture and a pride of that nation, echpochmak is easily one of most recognizable foods from Tatar cuisine. This savory meat pie has its origins in the nomadic days of the Tatars but the crisp outside and juicy meat filling of the pie have guaranteed echpochmak’s timeless popularity. Today, echpochmak is […]