We bring you highlights of Eastern European food and cooking methodologies, This region has a culinary format that is so different from the oter ares of Europe. Here, food is basically made from indigenous ingredients using traditional methods.
Armenia
Food style encompasses the traditional Armenian meals and beverages as well as the cuisine and culinary methods of the Armenian people. The history, topography, and locations of Armenian empires are reflected in the food. The traditional crops cultivated in Armenian-populated or controlled territories are also reflected in the cuisine.
In Armenian cooking, stuffing, frothing, and puréeing are frequently used to prepare meat, fish, and vegetable dishes. Cracked wheat has long been preferred by Armenians over rice and maize. Rather than using too many spices, the quality and freshness of the components often determine the food’s flavor..
Azerbaijan
The Republic of Azerbaijan’s diverse agricultural landscape, which includes an abundance of grasslands that historically supported the development of a pastoral culture, as well as its unique geographic location at the intersection of Europe and Asia with access to the Caspian Sea, have an impact on the country’s culinary traditions and cuisine. Because of the location, the inhabitants have been able to create a diverse diet that is high in meat, fish, game, beef, and mutton, as well as produce and dairy products. Because of the region’s history of being disputed by numerous kingdoms, khanates, and empires, Azerbaijani food was also impacted by the culinary customs of several other civilizations, such as Turkic, Iranian, and Eastern European.
Belaruse
Based mostly on regionally typical meat and vegetables, Belarusian cuisine shares similarities with those of other Eastern, Central, and Northeastern European nations.
Moldovia
The cooking style associated with the Moldovan people is known as Moldovan cuisine. Its primary components include a range of meats, potatoes, cabbage, and cereal grains. Along with being heavily influenced by Ottoman cuisine, the local food is quite close to Romanian and incorporates elements and inspiration from other regional cuisines, such as
- Greek
- Polish
- Ukrainian
- Russian.
Crimea
The food of the Crimean Tatars, who reside on the Crimean Peninsula, is the main source of the Crimean Tatar cuisine. Although some national dishes and dietary practices differ among the various Crimean Tatar regional subgroups, the traditional cuisine of the Crimean Tatars shares similarities with that of Greeks, Italians, Balkan peoples, Nogais, North Caucasians, and Volga Tatars. For instance, Steppe Tatar cuisine is more likely to feature meat and dairy products, while Yaliboylu and Tat cuisine is more likely to feature fish and produce.
