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Stufat de Miel Românește

Romanian Spring Lamb Stew

A traditional Romanian spring lamb stew that celebrates the season with tender lamb and fresh herbs. This hearty dish is often prepared for Easter and is best served with polenta.

Stuffat tal-Fenek

Maltese Rabbit Stew

A hearty and flavorful rabbit stew, considered Malta's national dish. It features slow-cooked rabbit in a rich sauce with wine, tomatoes, garlic, and herbs, often served with vegetables.

Stuffed Artichoke Hearts with Beef

Tender artichoke hearts filled with a savory spiced beef mixture, braised in a flavorful tomato-based sauce. This dish, popular in Israeli cuisine with North African influences, is perfect as a main course or a substantial appetizer.

Stuffed Eggplant with Pomegranate Molasses

Sheikh el Mahshi Style

Tender baby eggplants are hollowed out and stuffed with a savory mixture of spiced ground lamb and rice, then simmered in a rich, tangy tomato sauce enhanced with pomegranate molasses. This dish offers a delightful contrast of textures and flavors.

Stuffed Kohlrabi with Tahini and Herbs

Tender kohlrabi shells filled with a savory mixture of rice, ground beef, and aromatic herbs, all brought together with a creamy tahini sauce. This dish offers a unique blend of earthy kohlrabi and classic Middle Eastern flavors.

Stuffed Medjool Dates with Nuts and Honey

A simple yet elegant treat that highlights the natural sweetness of Medjool dates, enhanced with a crunchy, spiced nut filling and a touch of honey. These are perfect as a dessert, snack, or part of a mezze platter.

Stuffed Plums with Walnuts and Cheese

A unique appetizer or dessert featuring dried plums stuffed with a savory mixture of walnuts and cheese, often wrapped in bacon and baked until golden. This dish balances sweet, savory, and nutty flavors.

Stuffed Pork Belly Rhodope Style

A rich and flavorful dish featuring tender pork belly stuffed with a savory mixture of seasoned ground pork, herbs, and sometimes cheese, then slow-roasted to crispy perfection. This recipe draws inspiration from the Rhodope Mountains region, known for its hearty cuisine.

Stuffed Quince with Lamb

A delightful and aromatic dish where quinces are hollowed out and filled with a savory mixture of ground lamb, rice, spices, and dried fruits, then slow-cooked in a flavorful sauce. This recipe balances the natural sweetness of the quince with the richness of the lamb and the warmth of the spices.

Stuffed Quince with Walnut and Herb Filling

A unique and flavorful dish where tender quince halves are baked and filled with a savory mixture of ground walnuts, fresh herbs, and aromatic spices. This dish balances sweet and savory notes, showcasing the Georgian appreciation for incorporating fruit into main courses.

Stuffed Quince with Walnut-Honey Filling

A delightful dessert or sweet side dish, these stuffed quinces are tender and aromatic. Quinces are hollowed out and filled with a mixture of chopped walnuts, honey, and warming spices, then baked until soft and caramelized.

Stuffed Zucchini with Rice and Herbs

Tender zucchini hollowed out and filled with a fragrant mixture of rice, fresh herbs, and spices, then simmered in a light tomato broth. A popular and comforting vegetarian dish.

Stywe Pap

Stiff Maize Porridge

Stywe pap is a dense, firm maize porridge, a traditional South African staple. Its stiff texture makes it perfect for scooping up flavorful stews and gravies.

Su Böreği

Turkish Water Börek

Su Böreği is a classic Turkish layered pastry made with boiled yufka (thin dough sheets) filled with cheese and herbs, then baked until golden and crisp. Its unique texture, achieved by boiling the dough, makes it a beloved dish, often enjoyed for breakfast or as a savory snack.

Suan La Tang

Sichuan Hot and Sour Soup

A classic Sichuan hot and sour soup featuring silky tofu and tender vegetables in a deeply flavorful, tangy, and peppery broth, finished with delicate egg ribbons. This soup is both warming and invigorating.

Subanik Guatemalteco

A vibrant and flavorful stew from the Quiché region of Guatemala, traditionally cooked in a clay pot over an open fire. It features chicken or turkey simmered in a rich, spicy tomato-based sauce with a blend of aromatic spices.

Sudado de Camarón con Coco

A flavorful and aromatic seafood stew from the coast of Ecuador, featuring succulent shrimp cooked in a rich coconut milk broth with aromatic vegetables and spices.

Sudado de Pescado

Peruvian Steamed Fish Stew

A flavorful and healthy Peruvian fish stew where tender white fish is gently steamed with aromatic vegetables and a hint of ají amarillo, creating a light yet satisfying dish. The name 'Sudado' translates to 'sweated,' referring to the steaming method that cooks the ingredients in their own juices.

Sudado de Pollo

Colombian Steamed Chicken Stew

A comforting and flavorful Colombian stew where chicken is gently braised with aromatic vegetables like tomatoes and onions, creating a rich, savory sauce. Potatoes absorb the delicious juices, making this a hearty and satisfying meal.

Sudanese Abeer with Dates

Abeir is a refreshing and nutritious drink made from fermented dates, often enjoyed during Ramadan and hot weather. This version incorporates whole dates for added sweetness and texture.

Sudanese Asida with Vegetable Stew

Asida is a staple Sudanese dish made from sorghum flour, forming a soft, dough-like base. It's traditionally served with a flavorful vegetable stew (mullah) that can vary widely but often includes tomatoes, onions, and spices.

Sudanese Chicken Peanut Stew

A rich and flavorful stew featuring tender chicken simmered in a creamy peanut butter sauce with aromatic spices. This dish is a comforting and hearty meal, often served with rice or flatbread.

Sudanese Dama be Lahm

Beef Stew

Dama be Lahm is a hearty and flavorful Sudanese beef stew, characterized by its rich onion and tomato base, infused with aromatic spices. It's traditionally served with flatbreads like Kisra or Gorassa, making it a comforting and satisfying meal.

Sudanese Fasolia

White Bean Stew

A comforting and savory stew made with white beans, meat (traditionally lamb or beef), and a rich tomato-based sauce infused with aromatic spices. Fasolia is a staple in Sudanese cuisine, often served with rice, kisra, or bread.