Czechia
4 topics — topics in this category.
Svíčková
The queen of Czech sauces: beef in a velvety cream sauce of root vegetables, served with bread dumplings, a lemon slice, cranberries and whipped cream. Ingredients: beef (false fillet or topside), carrots, celeriac, pars…
Bramboráky
The Czech pub pancake: grated potato, marjoram and garlic fried crisp in lard — eaten plain, with sauerkraut, or wrapped around fillings at markets. Ingredients: potatoes, flour, milk, eggs, garlic (much), marjoram (much…
Trdelník
The chimney cake of the markets: sweet yeast dough wound around a wooden spit, rolled in sugar and roasted over coals until it caramelises into a hollow, steaming cylinder. Ingredients: flour, yeast, milk, eggs, butter,…
Vepřo Knedlo Zelo
The Czech trinity, named by its initials: roast pork (vepřo), dumplings (knedlo) and stewed cabbage (zelo) — the national lunch, full stop. Ingredients: pork shoulder or neck, caraway, garlic, salt; bread dumplings (flou…
World Cuisines
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