Welcome to the Celtnet Recipes Southern European Recipes Home Page

The image above shows the entire continent of Europe with Southern Europe picked out in red. According to the United Nations, Southern Europe is formed from fourten states: 1: Albania; 2: Andorra; 3: Bosnia and Herzegovina; 4: Croatia; 5: Greece; 6: Italy, 7: Macedonia, 8: Malta, 9: Montenegro, 10: Portugal, 11: San Marino, 12: Serbia, 13: Slovenia and 14: Spain (also included in this list is Turkey, its being a part of the European Continent and Cyprus, as a member of the European Union).

Welcome to the Celtnet Recipes section for recipes from Southern Europe. Here you will find all the recipes for each and every Southern European country gathered into one place. All the countries of the region of Southern Europe are represented here with a (growing) number of recipes representing each. There are many hundreds of recipes in this collection, whish represents the largest collection of native and traditional Southern European recipes gathered in one place on the internet. On this page you will find links to a selection of Albanian Recipes, Andorran Recipes, Bosnia and Herzegovian Recipes, Croatian Recipes, Greek Recipes, Italian Recipes, Macedonian Recipes, Maltese Recipes, Montenegran Recipes, Portuguese Recipes, San Marino Recipes, Serbina Recipes, Slovenian Recipes and Spanish Recipes (these being the principal countries of Southern Europe) along with Turkinsh Recipes and Cypriot Recipes.

Here each country in Southern Europe is listed with a collection of recipes from that country. Howver, only a brief descripton of the country is given here and for a more detailed overview please use the links below to navigate to the full listing page for that country (links are blow). Also, please note that only a maximum of 50 recipes is given for each country in this list. For the full recipes listing you need to navigate to the country's main page. However, this page also gives recipes that are common to all countries in Southern Europe.

Below are the links to each specific country in Southern Europe:

Southern Europe: Albania; Andorra; Bosnia; Croatia; Greece; Italy; Macedonia; Malta; Montenegro; Portugal; San Marino; Serbia; Slovenia; Spain; Cyprus and Turkey.


These recipes also cover all historical periods from ancient stone-age recipes through the latest fusion recipes. This recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, detailed below. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation. Thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

This list of Southern European recipes is brought to you by the One Million People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugees rebuild their life below (all donations are made securely via PayPal):

Solution Graphics

You can also browse recipes from the following geographical regions of the European Continent:

Northern European Recipes Eastern European Recipes Central European Recipes Western European Recipes
Southern European Recipes

The Alphabetical lists of recipes from the countries of Southern Europe follows:

Southern Europe

    Basic White Bread
     Origin: European
    European Gumbo
     Origin: European
    Romano Cheese Easter Bread
     Origin: European
    Braided Easter Bread
     Origin: European
    Fruit-Nut Bread
     Origin: European
    Salmon Coulibiac
     Origin: European
    Dried Sea-buckthorn Berries
     Origin: European
    King Cake
     Origin: European
    Sea Bass a la Grecque
     Origin: European
    Easter Crown Bread
     Origin: European
    Raisin Sauce For Ham
     Origin: European

Albanian Recipes

Albania, officially: Republika e Shqipërisë (the Albanian Republic) is a Parlimentary Democracy sited on the Adriatic and Ionian Seas in Southern Europe. The capital (and largest city) is Tirana and the official language is Albanian (an independent branch of the Indo-European language family).

Albania is a member of the United Nations, the Organization for Security and Co-operation in Europe, Council of Europe, World Trade Organisation,Organisation of the Islamic Conference, and Union for the Mediterranean. The country is expected to join NATO in 2009 and is currently in accession discussions with the European Union.

Albanian cuisine is very Meditteranian in nature, the country having been influenced by the Greeks, Italy and the Ottoman Turks. Each civilization has left its mark on Albanian cuisine which is quite diverse. Lunch remains the main meal of the day and a typical meal would include a salad, meat and vegetables. Seafood is more common in the coastal regions.

    Byrek me Spinaq
     (Spinach Pie)
     Origin: Albania
    Pule me Arra
     (Chicken with Walnuts)
     Origin: Albania
    Tavë Kosi
     (Baked Lamb and Yoghurt)
     Origin: Albania
    Comlek
     (Rabbit Casserole)
     Origin: Albania
    Qofte të fëguara
     (Minted Meatballs)
     Origin: Albania
    Tave Elbanasi
     (Boiled Lamb with Yoghurt)
     Origin: Albania
    Fërgesë e Tiranës me Mish Viçi
     (Tiranian Veal with Fried Cottage Cheese)
     Origin: Albania
    Roast Lamb Offal Sausages
     Origin: Albania
    Tave Kosi 2
     (Baked Lamb with Yoghurt)
     Origin: Albania
    Gjellë me Arra të Ellit
     (Chicken with Walnuts)
     Origin: Albania
    Sheqerpare
     (Biscuits in Syrup)
     Origin: Albania
    Tirana Romaine Salad
     Origin: Albania
    Halvah with Butter
     Origin: Albania
    Sup Turil
     (Vegetable Soup)
     Origin: Albania
    Tulumba
     (Fried Pastries in Syrup)
     Origin: Albania
    Jani me Fasul
     (Bean Jahni Soup)
     Origin: Albania
    Tasqebap
     (Fried Lamb with Tomatoes)
     Origin: Albania
    Vine Leaves Stuffed with Fennel, Salami and Eggs
     Origin: Albania

Andorran Recipes

Andorra, officially: Principat d'Andorra (the Principality of Andorra) is a land-locked Parliamentary democracy and Co-principality sited in the Pyrennes between France and Spain. The capital (and largest city) is Andorra la Vella and the official language is Catalan. The original inhabitants of Andorra were Iberians and the country's name is probably Arabic, derived from al-Darra (الدّارة) [The Forest]. Indeed, the country itself was created during the 800s by a charter granted by Charlemagne and was intended to act as a buffer zone between the advancing moors and France.

Given its relative isolation, Andorra has existed outside the mainstream of European history, with few ties to countries other than France and Spain. In recent times, however, its thriving tourist industry along with developments in transportation and communications have removed the country from its isolation. Its political system was thoroughly modernized in 1993, the year in which it became a member of the United Nations and the Council of Europe. Andorra has the world's highest life expectancy, at 83.5 years and enjoys the status of a tax haven. Andorra is not a full member of the European Union, but enjoys a special relationship with it, such as being treated as an EU member for trade in manufactured goods (no tariffs) and as a non-EU member for agricultural products.

Andorran culture (and cuisine) is Catalan in origin and essence. Andorran cooking is therefore, unsurprisingly similar to Catalan cooking, though elements of French and Italian cuisines are incorporated. Pasta, potatoes, meat, fish and vegetables are the primary ingredients in most meals, though cheese is more prevalent in the north of the country (due to a stronger French influence). Andorran local dishes also include sausages, cheese, and a large variety of Pork and Ham dishes and a vast variety of vegetables.

    Carpaccio of Andorran Veal
     Origin: Andorra
    Cunillo
     (Rabbit in Tomato Sauce)
     Origin: Andorra
    Party crispies
     Origin: Andorra
    Catalan Spinach Salad
     Origin: Andorra
    Honeydew Melon with Caramelia Sauce
     Origin: Andorra
    Three-cheese Terrine
     Origin: Andorra
    Coques
     (Andorran Flat Cakes)
     Origin: Andorra
    Onion Salad with Honey
     Origin: Andorra
    Trinxat
     (Cabbage and Potato Cake)
     Origin: Andorra
    Courgette Charlotte with Veal Sweetbreads and Ceps
     Origin: Andorra
    Pan con Tomate
     (Bread with Tomatoes)
     Origin: Andorra

Bosnia and Herzegovina Recipes

Bosnia and Herzegovina, Bosna i Hercegovina (Croatian); Босна и Херцеговина (Serbian); (Bosnia and Herzegovina) is an almost landlocked country on the Balkan peninsula of South Eastern Europe (it does posess 26km of Adriatic Sea coastline). The capital and largest city is Sarajevo and official languages are: Bosnian, Serbian and Croatian. Formerly one of the six federal units constituting the Socialist Federal Republic of Yugoslavia, Bosnia and Herzegovina gained its independence during the Yugoslav wars of the 1990s.

Today, Bosnia and Herzegovina is a member of the Council of Europe since April 24, 2002 and a founding member of the Mediterranean Union upon its establishment on July 13, 2008. The country is a federal democratic republic that is transforming its economy into a market-oriented system, and it is a potential candidate for membership in the European Union and NATO.

Bosnian cuisine is notable for its use of spices, which, however, are applied with a lightl tough to the country's various dishes. The country's cuisine is a mix of Western and Eastern Influences, with influences from both the Turkish Ottoman Empire and Central Europe via the Austro-Hungarian Empire. As a result, local specialities include ćevapi, burek, dolma, sarma, pilaf, goulash, ajvar and a whole range of Eastern sweets. Herzegovinan wines are also notable.

    Bosnian Chorba
     (Bosnian Lamb Soup)
     Origin: Bosnia
    Japrak
     (Mutton-stuffed Vine Leaves)
     Origin: Bosnia
    Sarajevo Okra Soup
     Origin: Bosnia
    Chevap
     Origin: Bosnia
    Pita S Mesom
     (Pita with Meat)
     Origin: Bosnia

Croatian Recipes

Croatia, offilicially: Republika Hrvatska (the Republic of Coratia) is a Parliamentary Republic on the Adriatic Sea in the Western Mediterranean, Southern Europe. The capital (and largest city) is Zagreb and the official language is Croatian.

Croatia is a member of United Nations, the Organization for Security and Co-operation in Europe and the Council of Europe. Croatia is expected to formally join NATO in 2009 and is a prospective member of the European Union. And in February 2005, the Stabilisation and Association Agreement with the EU officially came into force.

The culture of cuisine in Croatia is well established and the formalization of Croatian cookery, in terms of written sources, is older and more established even than that of France. However, there is no such thing as a national cuisine and the dishes of Croatia represent a melange of the cuisine of its regions. There is also a distinct difference between the recipes of the coastal regions and islands and the cuisin of the mainland. Indeed, mainland uisine is more characterized by the earlier proto-Slavic and the more recent contacts with the more famous gastronomic orders of today - Hungarian, Viennese and Turkish — while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine — Italian and French.

    Croatian Ajvar
     (Aubergine and Bell Pepper Dip)
     Origin: Croatia
    Cuspajs
     (Croatian Cabbage and Potato Soup)
     Origin: Croatia
    Orehnjaca
     (Walnut Roll)
     Origin: Croatia
    Croatian Cabbage Salad
     Origin: Croatia
    Franjki
     (Dalmatian Fried Pastry)
     Origin: Croatia
    Orugli Vrsak
     (Lemony Sponge Cake Dessert)
     Origin: Croatia
    Croatian Nut Meringue and Jam Biscuits
     Origin: Croatia
    Krostule
     (Dalmatian Pastry)
     Origin: Croatia
    Poppy Seed Kolache
     Origin: Croatia
    Croatian Sarma
     Origin: Croatia
    Makovnjaca
     (Poppy Seed Roll)
     Origin: Croatia
    Zafrig
     (Soup Thickening Base)
     Origin: Croatia

Cypriot Recipes

Cyprus, officially: Κυπριακή Δημοκρατία (Greek), (Kypriakḗ Dēmokratía, Transliteration), Kıbrıs Cumhuriyeti (Turkish); (The Republic of Cyprus) is an Eurasian island country situated in the eastern Mediterranean south of Turkey. The country is a Presidential republic with Nicosia (Lefkosia, Lefkosa) being the capital (and largest city). Greek and Turkish are the official languages.

Cyprus joined the European Union on May 1st 2004 and is a Commonwealth republic. The third largest of the Mediterranean islands, Cyprus is a major tourist destination and tourism remains a maninstay of the island's economy.

Cypriot cuisine is quite distinctive, being in the main a fusion of Greek and Turkish influences, though there are also elements of French, Italian and British cuisines (representing the Island's history). Seafood and lamb are mainstays of the diet and are often served with potatoes and fresh salads. Auberines and okra are common vegetables and the use of olive oil and tomatoes is ubiquitous. Preserved pork is also very popular and before refrigeration brine-cured pork used to be one of the Island's main meat bases. Halloumi cheese, made from a mix of goat's and sheep's milk is a Cypriot speciality and it's often grilled, served on grilled bread or in salads as a starter.

    Doukissa
     (Chocolate-flavoured Biscuit Cake)
     Origin: Cyprus
    Lamb Stifado
     Origin: Cyprus

Greek Recipes

Greece, (Ελλάδα [eˈlaða] or Ελλάς [eˈlas] in Greek) offilicially Ελληνική Δημοκρατία [eliniˈkʲi ðimokraˈtia], the Hellenic Republic is a Parliamentary Republic on the south-eastern borders of Southern Europe. The country's official language is Greek, one of Europe's oldest languages. The capital is Athens. Greece itself lies at the juncture of Europe, Asia, and Africa. It is heir to the heritages of classical Greece, the Byzantine Empire, and nearly four centuries of Ottoman rule and is generally regarded as the cradle of western civilization and the birthplace of democracy, Western philosophy, the Olympic Games, western literature, political science, major scientific principles and drama.

Greece is a developed country and is a member of the European Union and the Economic and Monetary Union of the European Union. It is also a member of NATO, the OECD, the WEU (Western European Union) and the ESA (European Space Agaency). The Greek constitution recognizes the Greek Orthodox churchas the 'prevailing' religion in the country, whilst guaranteeing freedom of religious belief.

    Almirah Boscotakia
     (Salty Biscuits)
     Origin: Greece
    Greek Bulghur Pilaf
     Origin: Greece
    Patsas
     (Tripe Soup)
     Origin: Greece
    Argest knemest arnion ste saltsa lemoni-anethoy
     (Braised Lamb Shanks in Lemon-dill Sauce)
     Origin: Greece
    Greek Meatballs
     Origin: Greek
    Phrantzola triadast
     (Greek Trinity Loaf)
     Origin: Greece
    Arnί e aiga Paschast
     (Greek Easter Lamb or Kid)
     Origin: Greece
    Halvah Fudge
     Origin: Greece
    Prassossoupa
     (Leek Soup)
     Origin: Greece
    Avga Gemista
     (Devilled Eggs)
     Origin: Greece
    Haniotiki Tourta
     (Cretan Meat Pie)
     Origin: Greece
    Saltsa Domatas
     (Tomato Sauce)
     Origin: Greece
    Avga me Sikotakia Poulion
     (Eggs with Chicken Livers)
     Origin: Greece
    Hortapita
     Origin: Greek
    Saltsa Domatas me Kima
     (Tomato Sauce with Minced Meat)
     Origin: Greece
    Baklava
     Origin: Greece
    Kimadopia
     (Minced Beef Pie)
     Origin: Greece
    Saltsa elaioy kai lemonion
     (Greek Oil and Lemon Dressing)
     Origin: Greece
    Bessamel
     (Greek Béchamel Sauce)
     Origin: Greece
    Kolokithakia Tiganita
     (Fried Courgettes)
     Origin: Greece
    Saltsa gia Psari
     (Red Sauce for Fish)
     Origin: Greek
    Bessamel-ntymeno Teganismeno Kotopoylo
     (Béchamel-Coated Fried Chicken)
     Origin: Greece
    Koulourakia
     (Greek Easter Biscuits)
     Origin: Greece
    Sfoungato
     (Cretan Eggs, Tomatoes and Courgettes)
     Origin: Greece
    Bulviu Maltiniai
     (Fried Potato Patties)
     Origin: Greece
    Kouskoust
     (Greek Couscous)
     Origin: Greece
    Skordalia
     (Garlic Sauce)
     Origin: Greece
    Cretan Mixed Greens and Tomatoes with Black-Eyed Beans
     Origin: Greece
    Kreatossoupa
     (Meat Soup)
     Origin: Greece
    Souvlaki
     Origin: Greece
    Dolmadakia Yalantzi
     (Vine Leaves Stuffed with Rice)
     Origin: Greece
    Kremidopita
     (Onion Pie)
     Origin: Greece
    Spetzofai
     (Green Bell Peppers and Sausages)
     Origin: Greece
    Domatakia Toursi
     (Pickled Baby Tomatoes)
     Origin: Greece
    Mayoneza
     (Greek Mayonnaise)
     Origin: Greece
    Test Lima Phasoli Plaki
     (Lima Bean Plaki)
     Origin: Greece
    Easter Greek Lamb
     Origin: Greece
    Melitzanossalata
     (Aubergine Salad)
     Origin: Greece
    Tirokeftedakia
     (Small Cheese Pies)
     Origin: Greece
    Elleniké arnié aiga Paschast
     (Greek Easter Lamb or Kid)
     Origin: Greece
    Mprizolest choirinou kreatost me ta mela ste saltsa melite
     (Pork Chops with Apples in a Cider Sauce)
     Origin: Greece
    Trahanas Glikos
     (Sweet Frumenty)
     Origin: Greece
    Garidossalata
     (Shrimp Salad)
     Origin: Greece
    Mushrooms Trifolati
     Origin: Greece
    Vodino Salata
     (Beef Salad)
     Origin: Greece
    Gigantes Tiganiti
     (Fried Giant Beans)
     Origin: Greece
    Oita Yanniotiki
     (Yannia Cheese Pie)
     Origin: Greece
    Zimi gia Filo Pitas
     (Greek Olive Oil Pastry for Pies)
     Origin: Greece
    Glistritha Salata me Yiaourti kai Kapari
     (Purslane Salad with Yoghurt and Capers)
     Origin: Greece
    Patatossalata
     (Potato Salad)
     Origin: Greece

This recipes above are only a selection (limited to 50) of the recipes available. For all the Grek recipes on this site please visit the Main Greek Recipes page.

Italian Recipes

Italy, offilicially Repubblica Italiana the Italian Republic is a Parliamentary Republic situated in the region of Europe that the United Nations defines as 'Southern Europe'. Italy has been the home of many European cultures, such as the Etruscans and the Romans, and later was the birthplace of the movement of the Italian Renaissance. Italy's capital Rome has been the center of Western Civilization, and is the center of the Catholic Church. Although the Catholic Church is no longer the official religion of Italy it still plays an important part in the country's political affairs (mostly due to the present of Vatican City and the Holy See in Rome). Italian is the cuntry's official language.

Italy is the world's seventh largest economy and it is a foundig member of the European Union and is also a member of the G8, the Council of Europe, the Western European Union, and the Central European Initiative. Italy is also considered as one of the 'Great Powers'.

    Aliter Assaturas
     (Another Sauce for Roast Meat)
     Origin: Roman
    Diced Beef Chili Con Carne
     Origin: Italian
    Mymia
     (Nut Cake)
     Origin: Roman
    Aliter Caroetas
     (Carrots with Cumin Sauce)
     Origin: Roman
    Family Spaghetti Sauce
     Origin: Italian
    Oat Pizza Base
     Origin: Italy
    Aliter carduos elixos
     (Artichokes with Spiced Sauce)
     Origin: Roman
    Florentines
     Origin: Italy
    Pane di Pasqua 3
     (Italian Easter Bread 3)
     Origin: Italy
    Aliter holus molle
     (Purée of Squash)
     Origin: Roman
    Focaccia with Rosemary Leaves and Olives
     Origin: Italian
    Parmesan Orzo
     Origin: Italian
    Aliter porros III
     (Salad of Leeks with Broad Beans)
     Origin: Roman
    Garlic Mustard Pizza
     Origin: Italian
    Patina solearum
     (Patina of Sole in a Herb Sauce)
     Origin: Roman
    Amia
     (Roman Fish in Vine Leaves)
     Origin: Roman
    Gelato della Prugna
     (Plum Gelato)
     Origin: Italy
    Peperoni and Smoky Bacon Pizza
     Origin: Italy
    Arancini di Riso
     (Rice 'Oranges')
     Origin: Italy
    Gustum de praecoquiis
     (Starter with Apricots)
     Origin: Roman
    Pesto Petiolata
     Origin: Italian
    Arrabiata Pasta Sauce
     Origin: Italian
    Herbed Onion and Anchovy Pizza
     Origin: Italy
    Phthois
     (Pastry Rounds)
     Origin: Roman
    Aubergine and Lamb Pizza
     Origin: Italy
    Horn of Plenty Linguine
     Origin: Italy
    Polenta Pizza Base
     Origin: Italy
    Bucellae cum Lacte Caprino
     (Goats' Milk Sauce)
     Origin: Roman
    In porcello lactante
     (Pork Chops with Sauce)
     Origin: Roman
    Roast Tomato and Pepper Sauce
     Origin: Italy
    Cannellini alla Catania
     Origin: Italy
    Krea Tarikhera
     (Ham in Red Wine Sauce)
     Origin: Roman
    Spinach Pesto Pizza
     Origin: Italian
    Chicken Cacciatore
     Origin: Italian
    La Pastiera di Grano
     (Neapolitan Easter Cake)
     Origin: Italy
    Stuffed Dates
     Origin: Roman
    Chicken Venezia
     (Venetian Chicken)
     Origin: Italian
    Leporem Farsum
     (Stuffed Hare)
     Origin: Roman
    Tagliatelle with Lucanian Sausage and Porcini
     Origin: Italian
    Ciabatta Bread
     Origin: Italy
    Lepores
     (Hare in Sweet Sauce)
     Origin: Roman
    Tomato Sauce for Pizza
     Origin: Italy
    Conchiclam Apicianam
     (Concicla à la Apicius)
     Origin: Roman
    Libum
     (Sacral Bread)
     Origin: Roman
    Tomato and Pesto Soup
     Origin: Italian
    Cordula
     (Braided Lamb Intestiness)
     Origin: Italy
    Marinara Pizza
     Origin: Italy
    Triple Chocolate Gelato
     Origin: Italy
    Cucurbitas more Alexandrino
     (Alexandrine Squash)
     Origin: Roman
    Mixed Bell Pepper and Red Onion Pizza
     Origin: Italy

This recipes above are only a selection (limited to 50) of the recipes available. For all the Italian recipes on this site please visit the Main Italian Recipes page.

Macedonian Recipes

Macedonia, officially: Република Македонија (Republika Makedonija, Transliteration); (The Republic of Macedonia).

    Macedonian Souvlaki
     Origin: Macedonia

Montenegran Recipes

Montenegro, officially: Црна Гора, (Crna Gora, Transliteration); is a country located on the Adriatic sea in the Balkan region of Southeastern Europe. Its capital and largest city is Podgorica, while Cetinje is designated as the Prijestonica (former Royal Capital). Montenegro's native name, Crna Gora, sometimes transliterated as Tsrna Gora ("Black Mountain"), is mentioned for the first time in 1296 by Serbian King Stefan Uroš II Milutin and lies in the Slavic reference to excessively mountainous regions, often emerging in the medieval Serbian realm.

Montenegro is a member of the United Nations, the Organization for Security and Co-operation in Europe, Council of Europe and Montenegro is also a founding member of the Union for the Mediterranean. It is also a potential candidate for membership in the European Union and NATO.

The cuisines of Montengro's heartlands and Adriatic coast have a distinclty Mediterranean (particularly Itlianate) flavour. There are also influences from Turkey via the Ottoman Empire and from Hungary via the Austro Hungarian empire. The sweet dishes, particularly crêpes, cakes and biscuits have a distinctly continental European flavour, with Viennese-style gâteaux and breads being a speciality. As might be expected, seafood and fish dishes are especially prevalent.

    Balšica tava
     (Veal in Royal Sauce)
     Origin: Montenegro
    Meat Steamed in Rumen
     Origin: Montenegro
    Pan-fried Carp
     Origin: Montenegro
    Ember-baked Focaccia
     Origin: Montenegro
    Montenegrin Imam Bajeldi
     Origin: Montenegro
    Sesame Chicken Soup
     Origin: Montenegro
    Kotor Bay Stewed Fish
     Origin: Montenegro
    Pašticada
     (Veal Stew with Tomatoes)
     Origin: Montenegro
    Stewed Smoked, Sun-dried Fish
     Origin: Montenegro
    Lamb Stuffed with Chicken
     Origin: Montenegro
    Paštrovski makaruli
     (Buckwheat Pasta)
     Origin: Montenegro
    Ulcinj style Bamijas
     Origin: Montenegro

Portuguese Recipes

Portugal, officially: República Portuguesa (the Portugese Republic) is a Parliamentary Democracy on the Atlantic coast of the Iberian peninsula, situated in the region of Europe that the United Nations defines as 'Southern Europe'. Lisbon is the capital (and largest) city and Portugese is the oficial language (though Mirandese is a recognized regional language).

Portugal became a member of the European Union in 1986 and the United Nations (since 1955); as well as a founding member of the Organisation for Economic Co-operation and Development (OECD), North Atlantic Treaty Organization, Comunidade dos Países de Língua Portuguesa (Community of Portuguese Language Countries, CPLP), European Union's Eurozone, and is also a Schengen state. However, it is one of the poorest of the European nations, ranking only 32nd globally in terms of per capita GDP. But the country is deveoping rapidly and is quickly catching up with the European mean due, in large part, to inward investment.

Portugese cuisine is very diverse, ranging from traditional staples such as salt cod and herring through beef, pork, lamb, or chicken to chilli and bell pepper dishes. Indeed, the Portugese were the first to bring chillies from the New World and to cultivate them extensively. It's thanks to them that piri-piri chillies grow wild in West Africa. The Portugese also have an independent pastry tradition, based on the Pastéis de Nata (cream custards) of Lisbon and, as a whole, the country has a tradition of good food. It should also be noted that the Douro wine region in Portugal is the world's most established wine region.

    Almond and Fig Bonbons
     Origin: Portugal
    Iscas com Elas
     (Liver with Them)
     Origin: Portugal
    Portuguese Pimento Sauce
     Origin: Portugal
    Ameijoas na Cataplana
     (Steamed Clams and Sausage in Tomato Sauce)
     Origin: Portugal
    Liver Oporto
     Origin: Portugal
    Portuguese Rice
     Origin: Portugal
    Caldo Verde
     (Green Soup)
     Origin: Portugal
    Molho da Mostarda
     (Portuguese Chilli Mustard Sauce)
     Origin: Portugal
    Portuguese Tamarillo Sauce
     Origin: Portugal
    Carne de Porco à Alentejana
     (Pork in the style of Alentejo)
     Origin: Portugal
    Molho do piri piri
     (Protugese Piri-piri sauce)
     Origin: Portugal
    Portuguese Tomato Sauce
     Origin: Portugal
    Couve Refogada
     (Portuguese Rice)
     Origin: Portugal
    Pão de Pascua com ovo
     (Portuguese Easter Bread with Egg)
     Origin: Portugal
    Queques
     (Portuguese Muffins)
     Origin: Portugal
    Cozido à portuguesa
     (Portuguese Meat Stew)
     Origin: Portugal
    Pao Doce
     (Portuguese Sweet Bread)
     Origin: Portugal
    Tempero da Essência
     (Essence Seasoning)
     Origin: Portugal
    Frango de Churrasco
     (Barbecued Piri-piri Chicken)
     Origin: Portugal
    Pastéis de nata
     (Cream Custards)
     Origin: Portugal
    Tomato and Vegetable Broth
     Origin: Portugal
    Galinha Fritada
     (Fried Chicken)
     Origin: Portugal
    Pipis de Galinha
     (Portuguese Chicken Giblets)
     Origin: Portugal
    Xarém
     Origin: Portugal
    Grelos
     (Fried Spring Greens)
     Origin: Portugal
    Piri-piri Chicken
     Origin: Portugal

San Marino Recipes

San Marino, officially: Serenissima Repubblica di San Marino (The Most Serene Republic of San Marino).

Serbian Recipes

Serbia, officially: Република Србија; (Republika Srbija, Transliteration); (The Republic of Serbia) is a landlocked country in Southeastern Europe, covering the southern part of the Pannonian Plain and the central part of the Balkans. The capital and largest city is Belgrade and the official language is Serbian. Serbia lies at the crossroads between Central, Southern and Eastern Europe and between the Balkan peninsula and the Pannonian Plain. As a result, Serbia has been a land of vital strategic importance for millennia.

Serbia is a member of the United Nations, the Organization for Security and Co-operation in Europe, and the Council of Europe which it presided over in 2007. It is also a potential candidate for membership in the European Union and a militarily neutral country.

Both its location and history makes Serbian cuisine and ecletic mix of Central European, Mditerranean and Midle Eastern cuisines. Meat, prticularly veal and pork are a specialiteis and Ćevapčići (sometimes used in its diminutive, Ćevapi), a dish consisting of mixed meat patties that are heavily seasoned and grilled are considered a national dish, as is Sarma (see recipes below) a stuffed cabbage dish.

    Ćevapčići
     Origin: Serbia
    Kokosja Supa
     (Chicken Soup with Red Bell Peppers)
     Origin: Serbia
    Proja
     (Corn Bread)
     Origin: Serbia
    Česnica
     (Serbian Christmas Bread)
     Origin: Serbia
    Krumpirova Corba Sa Kiselicom
     (Sorrel and Potato Soup)
     Origin: Serbia
    Punjene Paprika
     (Stuffed Peppers)
     Origin: Serbia
    Ajvar
     (Aubergine and Pepper Dip)
     Origin: Serbia
    Ledene Kocke
     (Ice-cube Sponge Cake)
     Origin: Serbia
    Reform Cake with Almonds
     Origin: Serbia
    Cara cu Vin
     (Meat Cooked in Wine)
     Origin: Serbia
    Milka Micic
     (Cheese-filled Crepes)
     Origin: Serbia
    Sarma
     (Stuffed Cabbage Leaves)
     Origin: Serbia
    Gibanica
     (Cheese Strudel Pie)
     Origin: Serbia
    Minstra
     (Mixed Vegetable Soup)
     Origin: Serbia
    Serbian Burek
     Origin: Serbia
    Gypsy Chicken
     Origin: Serbia
    Peksimeti
     (Sour Dough Fingers)
     Origin: Serbia
    Srpska Corba ot Graha
     (Serbian Bean Stew)
     Origin: Serbia
    Knedle sa Sljivama
     (Potato Dumplings with Plums)
     Origin: Serbia
    Prebranac
     (Serbian-style Baked Beans)
     Origin: Serbia

Slovenian Recipes

Slovenia, officially: Republika Slovenija (the Republic of Slovenia) is a country bordering the Adriatic Sea that lies in Southern Europe and forms part of the historic Central Europe. It separates Italy from Croatia and forms the border of the Balkan region. The capital, and largest city is Ljubljana and the official language is Slovene.

Slovenia joined NATO on 29 March 2004 and the European Union on 1 May 2004. Slovenia was the first post-Communist country to hold the Presidency of the Council of the European Union, for the first six months of 2008. Currently, Slovenia is a member of the European Union, the Eurozone, the Schengen area, the Organization for Security and Co-operation in Europe, the Council of Europe and NATO.

Slovenian cuisine is an admixture of Mediterranean and Slavic influences along with Austrian influences (particularly in terms of cakes and desserts). Other dishes originate in the Ottoman Empire and come to Slovenia by way of its Yugoslav heritage. The country has a diverse culinary heritage, which is demonstrated in the range of dishes available.

Spanish Recipes

Spain, officially: Reino de España the Kingdom of Spain is a Parliamentary Democracy and Constitutional Monarchy situated in the region of Europe that the United Nations defines as 'Southern Europe'. Spain is the world's eighth largest economy and the fifth largest in Europe. It is a member of the European Union, which it joined on January 1st 1986 and of NATO. Spain also maintains its special relationship with Latin America and has sought to link the Iberian peninsula with Latin America through language, commerce, history and culture.

Spain has a long and diverse culinary history, and the country as a whole has a great variety of very diverse dishes in its culinary repertoire. These reflect the differences in Spanish geography, culture, history and climate. As a whole, however, the contry's cuisine is heavily influenced by seafood, which reflects its coatal waters and the country's Medditeranean roots (from the Carthaginians to the Romans). Spain's cuisine is trly unique and only the country's relative isolation during its period of non-democratic rule have prevented this from being generally considered as one of the world's great cuisines.

    Arroz Español
     (Spanish Rice)
     Origin: Spain
    Cucumber Soup
     Origin: Spanish
    Pistachio Nut Pâté
     Origin: Spain
    Asparagus in Orange Sauce
     Origin: Spanish
    Eggs Flamenco
     Origin: Spain
    Poularde à la D'Albufera
     (Chicken Albufera)
     Origin: Spanish
    Barcos de Anchoas a la Sevillana
     (Sevillan Anchovy Boats)
     Origin: Spain
    Empaandillas de Chorizo
     (Small Chorizo Pastries)
     Origin: Spain
    Saffron Seafood Linguine
     Origin: Spain
    Blood Orange Granita
     Origin: Spain
    Fish Espagnole
     Origin: Spain
    Saffron and Fig Risotto
     Origin: Spain
    Bulgar-stuffed Red Peppers
     Origin: Spain
    Fresh Tomato Salsa
     Origin: Spanish
    Sangria
     Origin: Spanish
    Bunuelitos de Bacalao
     (Cod Fritters)
     Origin: Spain
    Gallego Español
     (Spanish Chicken)
     Origin: Spain
    Spanish Chicken Casserole
     Origin: Spain
    Bunuelitos de Jamon
     (Ham Fritters)
     Origin: Spain
    Gazpacho Soup
     Origin: Spain
    Spanish Custard Flummery
     Origin: Spain
    Bunuelitos de Pollo
     (Chicken Fritters)
     Origin: Spain
    Marmitako
     (Tuna Stew)
     Origin: Spain
    Tapeande
     Origin: Spain
    Caldo Gallego
     (Hot Spanish Chicken Soup)
     Origin: Spain
    Paella Valencia
     Origin: Spanish
    Vieras a la Gallega
     (Scallops in Mustard Oil)
     Origin: Spain
    Caracoles con Frijoles Colorados
     (Snails with Red Beans)
     Origin: Spain
    Paella a la Alicantina
     Origin: Spain
    White Sangria
     Origin: Spain

Turkish Recipes

Though not officially a part of Europe according to the UN definition, Turkey does lie on a part of the European contnent. As a result I'm including Turkey in this list of Southern European states.

Turkey, officially: Türkiye Cumhuriyeti (the Republic of Turkey) is a Parliamentary Republic and represents an Eurasian country that stretches across the Anatolian peninsula in western Asia and Thrace (Rumelia) in the Balkan region of southeastern Europe. Ankara is the capital (and largest city) and Turkish is the official languages, one of only two Semitic languages that uses the Roman alphabet (Maltese being the other). Though not reckoned as officially part of Europe by the United Nations, Turkey does straddle the continents of Europe and Asia, making it truly transcontinental. Due to its strategic location astride two continents, Turkey's culture has a unique blend of Eastern and Western tradition. A powerful regional presence in the Eurasian landmass with strong historic, cultural and economic influence in the area between the European Union in the west and Central Asia in the east, Russia in the north and the Middle East in the south, Turkey has come to acquire increasing strategic significance.

Turkey is a democratic, secular, unitary, constitutional republic and was a charter member of the United Nations in 1945. Turkey is a memer of the: Council of Europe (1949), NATO (1952), OECD (1961), OSCE (1973) and the G20 industrial nations (1999). Turkey began full membership negotiations with the European Union in 2005, having been an associate member of the EEC since 1963, and having reached a customs union agreement in 1995.

Turkish cuisine is the descendant of its Ottoman inheritance and modern Turkish cookery could be described as the fusion of Turkic, Arabic, Greek, Armenian and Persian cuisines. However, though there are a number of what could be considered as national Turkish dishes, in the main Turkish cuisine is not homogeneous. The various regions have their own traditions and specialities with the Mediterranean regions making use of vegetables, herbs and fish whilst Central Anatolia is famous for its pastries and the Black Sea region chisine bing based on corn and anchovies.

    Adana Kebab
     Origin: Turkey
    Kahvalti Corekleri
     (Turkish Breakfast Buns)
     Origin: Turkey
    Pita Bread
     Origin: Turkey
    Almond Halva
     Origin: Turkey
    Karadut Receli
     (Mulberry Jam)
     Origin: Turkey
    Portakalli Kek
     (Orange Cake)
     Origin: Turkey
    Asure
     (Wheat Pudding)
     Origin: Turkey
    Kastaneli Pasta
     (Chestnut Cake)
     Origin: Turkey
    Sehriyeli Sebze Çorbası
     (Vegetable Soup with Vermicelli)
     Origin: Turkey
    Ayran
     (Turkish Buttermilk)
     Origin: Turkey
    Kebapçı İskender
     (İskender Kebap)
     Origin: Turkish
    Semizotu Yemegi
     (Turkish Purslane Stew)
     Origin: Turkey
    Bamya Çorbası
     (Okra Soup)
     Origin: Turkey
    Kesul
     (Almond Pudding)
     Origin: Turkey
    Sis Kebap
     (Turkish Shish Kebab)
     Origin: Turkey
    Beyaz Peynirli Yumurta
     (Eggs with Feta Cheese)
     Origin: Turkey
    Koy Ekmegi
     (Turkish Rustic Bread)
     Origin: Turkey
    Soganli Yahni
     (Lamb Stew with Onions)
     Origin: Turkey
    Borulce
     (Black-eyed Pea Stew)
     Origin: Turkey
    Krem Sokola
     (Pilaf with Orzo)
     Origin: Turkey
    Tahini Pekmez
     (Tahini and Grape Molasses)
     Origin: Turkey
    Bulghur Pilaf
     Origin: Turkey
    Kuzu Çorbası
     (Lamb Soup)
     Origin: Turkey
    Tarhana Çorbasi
     (Tarhana Soup)
     Origin: Turkey
    Cacık
     (Cucumber and Yoghurt Salad)
     Origin: Turkey
    Lahmacun
     (Turkish-style Pizza)
     Origin: Turkey
    Terbiyeli Pirincli Tavuk Çorbası
     (Chicken Soup with Rice)
     Origin: Turkey
    Cantik
     Origin: Turkey
    Limonata
     (Lemoande)
     Origin: Turkey
    Turkish Baharat
     Origin: Turkey
    Düğün Çorbası
     (Wedding Soup)
     Origin: Turkey
    Mahluta Çorbası
     (Red Lentil Soup)
     Origin: Turkey
    Turkish Delight
     Origin: Turkey
    Domatesli Pilav
     (Pilaf with Tomato)
     Origin: Turkey
    Mantar Çorbası
     (Mushroom Soup)
     Origin: Turkey
    Turkish Sea Bass
     Origin: Turkey
    Ekşili Çorba
     (Sour Soup)
     Origin: Turkey
    Mastic Pudding
     (Pasta Quatro Stagione)
     Origin: Turkey
    Umak Çorbası
     (Umak Soup)
     Origin: Turkey
    Gül Şurubu
     (Rose Syrup)
     Origin: Turkey
    Nohutlu Pilav
     (Pilaf with Chickpeas)
     Origin: Turkey
    Yala Çorbası
     (Yoghurt Soup)
     Origin: Turkey
    Garlic and Yoghurt Sauce
     Origin: Turkey
    Peynirli Bisküvi
     (Cheese Biscuits)
     Origin: Turkey
    Yaprak Sarmasi
     (Vine Leaf Rolls)
     Origin: Turkey
    Imam Bayildi
     (The Imam Fainted)
     Origin: Turkey
    Pink Leg of Lamb
     Origin: Turkey
    Yumurtali Ekmek
     (Turkish-style French Toast)
     Origin: Turkey
    Irmik Helvasi
     (Semolina Halva)
     Origin: Turkey
    Pistachio Paste
     Origin: Turkey

This recipes above are only a selection (limited to 50) of the recipes available. For all the Turkish recipes on this site please visit the Main Turkish Recipes page.



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