For foodies, Europe is a paradise of great gourmet pleasures. The European variety of foods is stupendous — continental cheeses, dumplings, stews and seafood are all part of that.
A choice can be hard from that big variety of exciting food–Croissants, Pizza, Wiener Schnitzel, Pasta, and Crème brûlée. That food list is growing way beyond classics as new delicious items are joining the fray, fascinating diners of all stripes.
At least one prominent dish is there in every European state that is most sought after. They are delectable culinary expressions rooted in traditions and culture of that land. A bird’s eye view of the great food in various parts of Europe will introduce you to many interesting names and the reader will be virtually feeling the aroma and taste.
Haggis in Scotland
Haggis in Scotland finds mention even in the 18th-century poet Robert Burns in one of his poems:
But mark the Rustic, haggis-fed
The trembling earth resounds his tread
Haggis, as it sounds, is at once yummy and minced ‘pluck’ of lamb meat mixed with oatmeal and well spiced. The balls will emit savoury aroma when cut open amplifying the craving.
Currywurst in Germany
This German staple contains fried Bratwurst or pork sausage cut into slices and seasoned with curry ketchup. It is served with French fries.
Köttbullar in Sweden
These Swedish meatballs are tender. They are taken with gravy, boiled potatoes, jam, and pickled cucumber.
Waffles in Belgium:
Belgian waffles are a class apart and yummier when tried with strawberries and Nutella. Belgium is already home to famous Belgian chocolates and beer.
The taste of Waffles multiplies when enjoyed without forks, with a small helping of whipped cream and sliced berries placed on top.
Cheese fondue of Switzerland:
Served with crusty bread Swiss fondue has Gruyère and Emmenthal cheese in its composition with extra kick coming from from kirsch and white wine.
Palatschinken in Austria:
Delicious to the core, this fluffy item has to be enjoyed with apricot jam and whipped cream or Nutella. Austria’s Strudel (picture below) attracts with its delicate layers and varied fillings are the highlight. But the apple variety is very popular which also packs raisins.
Pierogi in Poland:
This popular dish of Eastern Europe is made of dough packed with ground meat, potatoes, cheese, and fruits. Butter and sour cream are the chosen topping.
Moussaka in Greece:
It is popular in the Eastern Mediterranean, Middle East, and built on potatoes or aubergines. They are layered with ground meat and tomato or béchamel sauce with topping of cheese with proper baking.
Moussaka has demand during spring season’s early sunny days like bouillabaisse that also has warming qualities to manage a spring shower. The Arabic named dish exists in many formats from Egypt to Romania.
Potica in Slovenia:
This is a dessert food. It is a nut roll of thin rolled sweet dough spread with a paste of ground nuts which may be walnuts or poppy seeds spliced with honey and baked well.
Arancini in Italy:
Arancini is certainly not as famous as Italian pasta and pizza. But these fried rice balls stuffed with meat, tomatoes, mushrooms and aubergines are seductively crispy as dried morsels coated in bread crumbs.
Dolma in Armenia:
Dolma is available in at least 50 variants. It is prepared by wrapping grape leaves around minced meat and rice and cooked in olive oil. It is taken with a variety of dipping sauces.
Potato Pancakes of Belarus:
This Belarus stuff has a big fan following. Grated potatoes are mixed with egg and minced onion and fried well. The potato pancake is served with sour cream and is a best seller in many restaurants and food vendors across Belarus.