16 recipes
Chewy no-bake balls of figs, dates, walnuts and almonds bound with a light sugar syrup and rolled in crystal sugar — naturally vegan and fasting-friendly.
A traditional meatless janija stew: onions softened in olive oil, then simmered with garlic, herbs, tomato, and potato until rich and tender.
Traditional lacto-fermented shredded cabbage with carrot, apple, and caraway seed — packed into a jar and left to ferment in its own brine for two weeks.
Thick rounds of salted, pan-fried eggplant simmered in a rich fresh-tomato sauce with green pepper and parsley — a traditional fasting dish served warm or cold.
Ripe summer tomatoes, peeled and sliced, with roasted green bell pepper strips and onion — dressed only with oil, no vinegar.
Pan-fried peppers layered with garlic, parsley, celery, and horseradish, then preserved in wine vinegar — a tangy, aromatic winter relish.
A century-old walnut-and-garlic paste, strained through a sieve into a thick, pourable sauce — the ancestor of the modern cold yogurt soup.
A hearty Central European potato and pea salad with cucumber, onion, and a clean oil-and-vinegar dressing, finished with fresh parsley.
A hearty chard stew with tomatoes, potato, garlic, and olive oil, slow-cooked to a rich, soupy finish.
A traditional Dalmatian bean salad with slowly emulsified olive oil, mellowed red onion, fresh herbs, and a bright wine vinegar finish.
A sharp, emulsified cold sauce of mustard, white wine, capers, gherkin, and olive oil — a bold accompaniment to boiled fish, cold roasts, and aspic.
Skin-on boiled potatoes with a white horseradish roux sauce and vinegar — a simple, honest Central European classic.
A hearty meatless casserole of spinach, leeks, rice, and vegetables topped with golden onion rings and a paprika-flour roux — a Central European Lenten dish.
Tender eggplants filled with olive-oil-braised rice, onion, tomato, and herbs — a hearty plant-based fasting dish from Central European tradition.
Rich preserve combining tart cornelian cherries with sweet blackberries, cooked to thick consistency with a traditional two-fruit method.
Firm tomato pieces soaked in lime water, then cooked in heavy sugar syrup until glass-clear and translucent.