traditional Recipes
501 delicious traditional recipes from around the world
Kiełbasa (Polish Sausage)
Authentic Polish kiełbasa, a smoked and seasoned pork sausage. This recipe focuses on a traditional, hearty flavor profile. Many regional variations exist, but this provides a solid foundation.
Kiełbasa Biała (Polish White Sausage)
Kiełbasa Biała is a traditional unsmoked Polish white sausage, often prepared for Easter celebrations. It's known for its fresh, garlicky flavor and tender texture. This recipe focuses on achieving the perfect balance of pork, garlic, and herbs, resulting in a delicious sausage that can be enjoyed boiled, pan-fried, or baked.
Kiełbasa z Grilla (Grilled Polish Sausage)
A quintessential Polish summer dish, grilled kielbasa is smoky, savory, and perfectly complemented by the sharp bite of traditional mustard. This recipe focuses on achieving a beautifully charred exterior while ensuring the sausage is cooked through.
Kissel
A traditional Russian sweet and tangy dessert drink or pudding, thickened with starch, often made with mixed berries.
Kluski z Makiem (Polish Noodles with Poppy Seeds)
A traditional sweet Polish Christmas Eve (Wigilia) dish featuring tender egg noodles tossed with a rich mixture of ground poppy seeds, honey, raisins, and butter. This dish is often one of the twelve traditional dishes served on Christmas Eve.
Knäckebröd (Swedish Crispbread)
Authentic Swedish crispbread, known as Knäckebröd, is a thin, dry, and crunchy flatbread that has been a daily staple in Swedish households for centuries. This recipe yields a traditional, slightly nutty flavor with a satisfying crunch.
Kohlroulade (German Stuffed Cabbage Rolls)
A comforting and classic German dish featuring tender cabbage leaves generously stuffed with a savory mixture of ground meat and rice, then slow-braised in a rich tomato sauce. Perfect for a hearty meal.
Kokoretsi
A quintessential Greek Easter delicacy, Kokoretsi features lamb offal (heart, liver, kidneys, sweetbreads) meticulously wrapped in lamb intestines and slow-spit roasted over charcoal until golden and crispy. This dish is a cherished tradition, often prepared for Easter Sunday feasts.
Kompot (Polish Stewed Fruit Drink)
A traditional Polish beverage made by gently stewing a variety of fruits in sweetened water, often infused with spices. It's a refreshing drink served chilled, with the tender stewed fruits enjoyed as a light dessert.
Kotlet Schabowy
A classic Polish breaded pork cutlet, often served as a hearty Sunday dinner. Similar to Wiener Schnitzel, it features a crispy, golden-brown coating and tender pork.
Kotlety (Russian Meat Patties)
Tender and flavorful pan-fried meat patties, a beloved everyday comfort food in Russia. These kotlety are known for their soft texture, achieved through the addition of soaked bread.
Köttbullar (Authentic Swedish Meatballs)
Authentic Swedish meatballs, characterized by their smaller size and delicate texture, are a beloved classic. This recipe stays true to tradition, featuring a blend of beef and pork, a creamy binder, and a rich, savory gravy. Served with tart lingonberry jam, they offer a perfect balance of flavors.
Kroppkakor (Swedish Potato Dumplings)
Kroppkakor are traditional Swedish potato dumplings, with the Öland specialty featuring a savory filling of seasoned pork and onions. They are hearty, comforting, and best served with lingonberry jam and melted butter.
Kryddsill (Swedish Spiced Herring)
A classic Swedish appetizer featuring tender herring fillets delicately pickled in a fragrant brine with allspice and bay leaves. This dish is a staple of the traditional Swedish smörgåsbord and is best enjoyed after allowing the flavors to meld for at least 24 hours.
Kutia
A traditional Polish Christmas Eve (Wigilia) first course, Kutia is a sweet and hearty pudding made from cooked wheat berries, poppy seeds, honey, nuts, and dried fruits. It symbolizes prosperity and is often prepared with great care.
Labskaus
A hearty and traditional German sailor's hash, originating from the port cities of Hamburg and Bremen. This dish is a flavorful mix of corned beef, mashed potatoes, and beets, often served with pickled herring and a fried egg.
Lahanodolmades (Greek Stuffed Cabbage Rolls with Avgolemono)
Tender cabbage leaves are filled with a savory mixture of ground meat, rice, and fresh herbs, then gently simmered and finished with a rich, creamy avgolemono (egg-lemon) sauce. This is a classic Greek comfort food, perfect for a hearty meal.
Le Grand Aïoli
A traditional Provençal Friday feast featuring salt cod and a vibrant assortment of seasonal vegetables, all served with a rich, homemade garlic mayonnaise (aïoli).
Lebkuchen (Nuremberg Style)
Authentic Nuremberg Lebkuchen, a rich and spiced gingerbread, traditionally made for Christmas. This recipe focuses on a dense, moist texture, often without flour, and is a staple at German Christmas markets.
Leche Frita (Fried Milk)
A beloved Spanish dessert, Leche Frita features a rich, thick milk custard infused with citrus and spice, chilled until firm, cut into portions, coated, and then deep-fried to a golden crisp. It's dusted with a sweet cinnamon-sugar mixture and is traditionally served warm.
Lutfisk
A traditional Swedish Christmas delicacy, Lutfisk is made from dried whitefish (stockfish) that has been treated with a lye solution. This process rehydrates and softens the fish, giving it a unique, gelatinous texture. It's a dish that evokes strong opinions – either loved or disliked.
Matjeshering (Young Herring with Onions and Cream)
A classic Northern German dish featuring tender young herring fillets, thinly sliced onions, and a creamy apple sauce, traditionally served with boiled potatoes. This recipe is a celebration of spring and the fresh catch from the sea.
Maultaschen
Authentic Swabian Maultaschen are large, square pasta pockets filled with a savory mixture of ground meat, spinach, and bread, traditionally enjoyed on Fridays.
Melomakarona (Greek Honey Walnut Cookies)
Melomakarona are traditional Greek Christmas cookies, characterized by their soft, crumbly texture, warm spice notes, and a rich soaking in honey syrup. They are typically made with olive oil, making them suitable for fasting periods.