STARTER: Egg Salad Sandwich with Tomato, Chives & Parsley
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The egg salad sandwich likely originated in late 19th–early 20th century Europe and the U.S., when chopped boiled eggs mixed with mayonnaise became popular. It spread quickly as a cheap, protein-rich lunch, especially in American delis and lunchboxes. Your version with tomato, chives, and parsley is a fresh modern twist.
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• Appetizers
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SOUP: Cold Beet Soup (Kholodnik)
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"Only the pure in heart can make a good soup." - Ludwig van Beethove
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• Soups
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SALAD: Greek Salad ('Horiatiki')
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"In Greece, every meal is a story of friendship, family, and flavors." — Unknown
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• Salads
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MAIN COURSE: Country toast
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This country toast blends rustic bread with cinnamon and sugar for a cozy, sweet twist. Cooking it in oil gives it a crispy outside and fluffy inside, making it perfect for breakfast or a comforting snack!
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Рулет "Тирамису"
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• Baking
• Tortes
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NEW RECIPE
Meat Doughnuts
These savory meat-filled doughnuts are somewhere between fluffy doughnuts, fried buns, and traditional Eastern European belyashi. Soft yeast dough surrounds a juicy meat filling, creating a crispy golden outside and tender center. They are perfect as a snack, lunch, or party food. The filling idea is adapted from a traditional meat doughnut recipe.
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