Samsa is a traditional Central Asian pastry, often baked in a tandoor. Its triangular shape seals in juicy fillings like lamb or chicken, making it a popular, travel-friendly food along the ancient Silk Road.

I think any smoked meat can be used in this soup.

Beet salads are a staple in Eastern European cuisine, valued for their earthy sweetness and bright color. This version uses both baby beets and their tender stems, creating a zero-waste, herb-forward dish balanced with garlic and red wine vinegar.

Salmon and broccoli pair a northern classic with a vegetable treasured since Roman times, creating a simple, modern dish built on balance and natural flavor.

Baklava gets better with time as the flavors meld together, making it even more irresistible the next day!