Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. The cuisine took its current form after numerous cultural interactions throughout centuries, descending from earlier stages of Turkish cuisine, Ottoman cuisine and Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Pirozhki are Eastern European baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular street food and comfort food in Eastern Europe.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Bulgarian cuisine is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with its neighboring countries, in particular with Turkish and Greek cuisine.
Börek or burek is a family of pastries or pies found in Ottoman cuisine. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Manti is a type of dumpling mainly found in Turkish cuisine, Armenian cuisine and Central Asian cuisine but also in West Asia, South Caucasus, and the Balkans. Manti is also popular among Chinese Muslims, and it is consumed throughout post-Soviet countries, where the dish spread from the Central Asian republics. The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, wrapped in a thin dough sheet which is then boiled or steamed. The size and shape of manti vary significantly depending on geographic location.
Belarusian cuisine refers to the culinary traditions native to Belarus. It shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, based predominantly on meat and various vegetables typical for the region.
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
Bosnian cuisine is the traditional cuisine of Bosnia and Herzegovina. It is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.
Cheburek are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century.
Sarburma, also known simply as burma among Crimean Tatars and as pierekaczewnik among Lipka Tatars, is a traditional meat pie in Crimean Tatar cuisine. In Crimean Tatar language sarmaq means "to wrap" and burmaq "to curl". Its name among Lipka Tatars comes from the Russian verb [перека́тывать] Error: {{Transliteration}}: transliteration text not Latin script (help) “to roll up.” Nowadays, it is a widespread snack in Crimea, neighbouring regions of Ukraine, and in Turkey. In Poland it is a distinctive cuisine of the Lipka Tatars, and is registered under the name pierekaczewnik in the European Union and United Kingdom as a Traditional Speciality Guaranteed. The main ingredients are traditionally lamb and dough. The same are used in another popular Crimean and Turkish dish, çibereks.
Laghman is a dish of meat, vegetables and pulled noodles from Uyghur cuisine and Central Asian cuisine. In Chinese, the noodle is known as latiaozi or bànmiàn.
Pontic Greek cuisine consists of foods traditionally eaten by Pontic Greeks, a Greek-speaking ethnic minority that originates from the southern shore of the Black Sea in modern Turkey. Their cuisine has been heavily influenced by the migration of different ethnic groups to the Pontos. Because of the Pontos' remote location, Pontic Greek cuisine has many differences from other Greek cuisines. According to Achillefs Keramaris et al., "Pontic Greek traditional cuisine is diverse and simplistic, incorporating traditions from mountainous and coastal regions, ancient Greece, nomadic regions, and influences from Russian, Turkish, Laz, Hemshin, and Armenian cuisines."
