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National dishes

Mish mash

Mish mash

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A delicious breakfast dish of Bulgarian origin. Mish mash translates to something like confusion, sotapota or something similar. The name describes the appearance of this dish because it is a total mess. But this food is fresh, tasty and healthy. In Bulgaria, there is a special cheese called sirene, which I have read is very similar to feta cheese, which is what this dish is usually made with. The idea for the dish comes from my good colleague Raini Perdi, who has often brought me food ideas from travels.

Preparation time: 25-30 minutes
Level: Easy
Serves: two or four

Ingredients:
1 large onion, cut in half and sliced
1 large ripe tomato, roughly chopped
Optionally, 3 cloves of garlic, minced
Four bell peppers, each bell pepper a different color (yellow, green, red, and orange)
4-5 tablespoons of olive oil
Sea salt and black pepper to taste
6 eggs
300 g feta cheese crumbled into pieces
A handful of chopped fresh parsley and some parsley for garnish

Preparation:

  1. Peel the onion and cut into thin slices. If you also use garlic, chop the garlic finely.
  2. Heat the olive oil in a heavy-bottomed pan on medium heat and fry the onion and garlic for about 3 minutes.
  3. Coarsely chop the pepper and tomato and add the onion and garlic to the pan. Fry for about 10 minutes until the resulting liquid starts to evaporate and thicken.
  4. Add chopped parsley and crumbled feta. Mix the food and fry for a few minutes.
  5. Break 6 eggs on top of the food and mix well.
  6. Cover the pan with a lid and simmer until the egg has thickened. Meanwhile, mix lightly.
  7. Serve the food as a main course or side dish. Add fresh parsley when serving.
    Ready!!
Seven vegetable tagine

Seven vegetable tagine

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One of the most classic casseroles in Morocco. This dish can be considered as a variant of a one-pot meal. Pure Moroccan flavors and stewed vegetables. Some people make this dish with meat and chicken as well, I made it only as a vegetable version and served it with large-grain pearl couscous.

Preparation time: 1.5 hours
Level: Medium
Serves: two or four

Ingredients:
3-4 sliced garlic cloves
1 large onion, coarsely chopped
300 g cherry tomatoes, cut in half
3-4 medium potatoes cut into sectors
One smaller turnip cut into pieces
Half a smaller head of cabbage, the root part removed and cut into sectors
5-6 smaller carrots
About 400 g of pumpkin with skin cut into pieces
One smaller eggplant cut into large pieces
Two small zucchini, cut into long pieces
2 bell peppers, chopped
Half a can of chickpeas
2-3 tbsp olive oil for frying
3 cm ginger cut into the small peaces
1 teaspoon ground coriander seeds
1 teaspoon ground or whole fennel
1 teaspoon of turmeric
Sea salt for seasoning
1 tablespoon of tomato paste
350 ml vegetable broth
About 200 g of couscous

Preparation:

  1. Cut the garlic into slices chop the onion and brown in olive oil in a stew pot.
  2. Grind coriander seeds and, if desired, cumin seeds (you can leave whole), ginger and turmeric into a spice mixture and pour into the pan.
  3. Stir and brown for a few minutes.
  4. Cut the tomatoes in half and pour into the pan, add the tomato paste and fry for a few minutes.
  5. Cut hard vegetables, potatoes, turnips, carrots, pumpkin, and cabbage into pieces.
  6. Pour the vegetable broth into the food and add hard vegetables. Spoon the sauce over the vegetables, cover the pot with a lid, and simmer for about 20 minutes.
  7. From time to time, pour the sauce over the vegetables.
  8. Cut soft vegetables, eggplant, zucchini, and bell peppers.
  9. Add soft vegetables to the food and also add canned chickpeas.
  10. Simmer under the lid for another 20 minutes, basting the vegetables with sauce occasionally. If the liquid tends to evaporate too much, add a little water.
  11. Cook the cous cous. Boil water with couscous, and add a little salt. When it has boiled, remove the cooking pot from the heat and cover with a lid. Let the couscous soak for about 20 minutes, during which time the water will be absorbed and the couscous will be ready.
  12. When serving, put a pile of kcous cous at the bottom of the serving dish and cover it nicely with vegetables. Put the sauce on top. Serve immediately, but this dish is also delicious the next day.
    Ready!!
Kimchi Omelette

Kimchi Omelette

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I try to make traditional Napa cabbage kimchi at least once every fall, and this year I wanted to make different dishes. An omelet with Korean traditional kimchi is a nice way to eat kimchi.

Preparation time: 15 minutes
Level: Easy
Quantity: For two

Ingredients:
350 g of kimchi, cut into desired pieces
30 ml cooking oil
5 eggs, beaten
A pinch of sea salt
Fresh parsley for garnish

Preparation:

  1. Cut the kimchi into pieces you like and lightly fry them in a pan with cooking oil for a few minutes.
  2. Break the eggs and lightly season them with sea salt. Be careful with the salt kimchi itself could be slightly salty.
  3. Pour the egg into the kimchi in the pan, mix immediately with a spatula, cover with a lid, and leave to fry under the lid on medium heat for about 5-7 minutes.
  4. Cut the omelette into quarters and serve.
    When serving, sprinkle fresh parsley over the omelet.
    Ready!!
Jambalaya

Jambalaya

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A Creole-Cajun rice dish native to the southern US state of Louisiana. This dish has influences from Midwest Africa, Spain, and France. The food belongs to the rice stews and because it is seasoned with a very diverse mixture of spices, it is a food that is worth trying to prepare and enjoy at dinner. This dish is prepared in many different ways, it is also said that every family has its way of preparing it. I compiled my seasoning and preparation method from many sources, which I would like to share here.
Many recipes recommend using a specific andouille sausage, which is difficult to get in Estonia, but it is recommended to replace it with a strong-flavored smoked sausage or chorizo. Jambalaya can be made in two main ways, either with or without tomatoes. Creole-style jambalaya is made with tomatoes, often adding chicken and seafood, mostly shrimp.
A dish that is worth making more, because it becomes more and more delicious as the flavors meld.

Preparation time: About 1 hour
Level: Easy
Quantity: Serves six to eight

Ingredients:
2-3 tablespoons cooking oil for browning
2-3 tablespoons of Cajun spice mix or add the following spices separately:
0.5 tsp ground black pepper
1 teaspoon of dried oregano
1 tsp cayenne pepper*
3 teaspoons of dried paprika powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
0.5 tsp dried thyme
0.5 tsp ground white pepper
200 g of chorizo sausage cut into 2 cm thick slices and cut the slices in half crosswise
400 g of chicken thigh meat, cut into pieces of your choice
500 g of large raw peeled shrimp
One green or yellow bell pepper, chopped
One red pepper, chopped
2 stalks of celery, finely chopped
4-5 medium cloves of garlic, roughly chopped
One 400 g can of canned tomatoes
300 g of long-grain rice
One large onion, finely chopped
Sea salt for seasoning
Serve with green onions or parsley leaves

  • You can add less cayenne pepper if you want so that the food is not so spicy

Preparation:

  1. Chop the onion and garlic, heat the oil in a thick-bottomed pot to a slightly stronger heat than average, and brown the onion and garlic for about 3 minutes.
  2. Chop the celeriac and peppers and add to the stew pot and brown, stirring in between, for another 3 minutes.
  3. Cut the sausage and chicken drumstick into good pieces and add to the vegetables, mix, and brown for about 7-8 minutes.
  4. Add spices, salt and canned tomatoes. Stir and bring the mixture to a boil.
  5. Add the rice and mix the food well. Add about 150 ml of water. Let the food come to a boil, stir once more, reduce the heat on the stove to low, and leave the food to simmer under the lid for about 10 minutes.
  6. After 10 minutes, add the shrimp, mix the food, and simmer for another 10 minutes. Taste the food in between. Add salt if necessary.
  7. When the food is ready, leave it under the lid for 10-15 minutes to let the flavors blend.
    Serve hot. When serving, add chopped parsley or green onion for taste and garnish.
    Ready!!
Broad beans boiled in salt water

Broad beans boiled in salt water

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Boiled fresh broad beans have been a classic in Estonia for a long time and are known as a food eaten with beer. In August, broad beans are ripe in the gardens and I couldn’t include this guide here.

Preparation time: 45 minutes
Level: Very easy
Quantity: About 1 kg of a dish cooked from beans

Ingredients:
1 kg of field beans with pods
2-3 tablespoons of sea salt

Preparation:

  1. Pour water into the pot, add salt and field beans. Boil the beans for 45 minutes, then drain the water and let the beans harden for a few minutes.
    Serve the beans with the pods or clean the beans and serve in a bowl.
    Perfect with a cold light beer.
    Ready!!
Chinese Egg Drop Soup

Chinese Egg Drop Soup

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In Chinese, the name of the soup is 蛋花 – 蛋花. I haven’t found the region of China where this soup comes from, but it is a classic Chinese soup. Chinese immigrants brought the traditions of this soup abroad and in Chinese restaurants, especially in the US, it is commonly served. In the classic version, this soup is prepared only with egg and green onion, but tofu, chicken, mushrooms, and seafood can be added.
This soup may not look like the most appealing food in the world, but it tastes great and is easy to make.

Preparation time: if the broth is available, it takes 10-15 minutes to prepare this soup
Level: Elementary
Quantity: For two

Ingredients:
750 ml of chicken broth
4 eggs, beaten
A handful of finely chopped green onions
0.25 tsp ground white pepper
Sea salt for seasoning
1 teaspoon sesame oil
2 teaspoons of cornstarch

Preparation:

  1. Beat the eggs until smooth, chop the green onion.
  2. Dissolve the starch in a little water.
  3. Bring the chicken broth to a boil, add the starch and mix. The broth will thicken slightly.
  4. Pour the egg into the soup in a thin stream and mix with a spoon.
  5. Add green onions and season the soup with ground white pepper, if necessary with sea salt, and add one teaspoon of sesame oil
    Garnish the food with chopped green onions. Serve immediately.
    Ready!!
Schiacciata

Schiacciata

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Schiacciata is a well-known flatbread from the Tuscany region of Italy. This bread is a bit like focaccia, but while focaccia is rather soft and fluffy, schiacciata has a crispy crust and is soft and airy inside. In the streets of Florence, schiacciata-based sandwiches were quite common, and they were also offered as bread in food places. A good way to eat this bread is to make a nice Italian sandwich with either ham or salami, adding lettuce or arugula and basil, as well as tomato, olives, and mozzarella. This bread is thin, but it’s quite easy to cut in half to put the filling in because of the crispy crust. Making this bread is not so difficult as it takes a lot of time, but the result is worth it.

Preparation time: 14-15 hours preparing the root system, 4-5 hours preparing the bread, 30 minutes baking
Level: Not too difficult
Quantity: One 30 x 35 cm loaf

Ingredients:
Sourdough:
125 g Tipo 00 flour
125 ml of water
0.5 tsp dry yeast

Bread dough:
240 g of water
30 ml of olive oil
380 g Tipo 00 flour
10 g of sea salt

Plus olive oil to pour over the bread before baking

Preparation:
Sourdough:

  1. Mix the flour, water, and yeast into a smooth liquid dough and let it stand at room temperature for 30 minutes until the yeast starts to work and the sourdough starts to bubble.
  2. Cover the leaven with a clean towel raise it to +4 degrees C and let it stand for about 14-15 hours. During this time, the yeast should have risen about twice.

Dough:

  1. Add water, flour, salt, and olive oil to the leaven. Mix the dough until smooth. It remains sticky and extremely runny.
  2. Let the dough stand under a towel at room temperature for 30 minutes.
  3. After 30 minutes, wet your hands slide your hands under the edge of the dough, and lift and stretch it over the dough, turn the bowl 90 degrees, and lift the edge of the dough over the dough again. In this way, lift the edge of the dough from all four sides. Let the dough rest under a towel for 30 minutes.
  4. Repeat stretching and lifting the edge of the dough over the dough three more times, letting the dough rest for 30 minutes each time.
  5. After the last stretching and lifting, let the dough rest and rise for 60 minutes.
  6. Line the baking pan with baking paper transfer the dough to the baking pan and spread it into a square of about 30 cm. The dough remains in a 1 cm thick layer. Cover the baking pan with cling film and let it rise for 90 minutes.
  7. Heat the oven to 200 degrees C.
  8. After 90 minutes, sprinkle about 30 ml of olive oil on the bread and press the oil into the bread with your fingers. Air bubbles appear on the surface of well-risen bread, which cooks until crispy.
  9. Bake at 200 degrees C for 30 minutes.
  10. Let it cool down a bit, cut it into the pieces you like, and eat it as it is, or cut it in half crosswise with a knife. It’s easy to do because the crust of the bread is quite crispy and hard.
    Sprinkle olive oil on the cut bread, place lettuce, ham or salami, mozzarella, tomatoes, or anything else you like.
    This bread is special because it doesn’t harden very much on standing. The crust remains crispy and the bread remains nicely soft inside.
    Ready!!
Pariser schnitzel

Pariser schnitzel

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Paris schnitzel is a dish that was first time prepared at the opening of the Paris World Exhibition in 1889. The Eiffel Tower was also built for the same World Exhibition. Originally, this food was made from beef or veal fillet, nowadays it is made from either pork or chicken and turkey. In reality, most people in Estonia probably know this food quite well. In our home, if a festive event and a rare dish, like schnitzel, was prepared, it was usually prepared not by breading the meat in breadcrumbs and egg, but in flour and egg. This is the main difference between Pariser and Wienerschnitzel. So we always used to prepare Paris schnitzel at home.
To make Pariser schnitzel, a two to three-cm-thick piece of sirloin is pounded properly thin and wide, seasoned with black pepper and sea salt, breaded in flour and beaten egg, and fried in cooking oil. Originally, schnitzel was also fried in lard or clarified butter, but today it is mostly fried in cooking oil. I prepared this dish in the summer of 2024 when the Paris Olympics were taking place. It felt somehow special to prepare this food just now.

Preparation time: 20 minutes
Level: Not too difficult
Quantity: for two

Ingredients:
About 250 g of pork loin (chicken or turkey fillet can be substituted). A total of two 2.5 to 3 cm slices of meat.
Sea salt and black pepper to taste
Flour and egg for breading

Baked potatoes and vegetables are suitable for meat
7-8 small potatoes cut in half, cooking oil, sea salt, and mustard seeds for seasoning
7-8 small carrots cut in half
7-8 stalks of broccoli

For the mushroom sauce, one medium onion, and 200 g of chanterelles cut into strips
Whipped cream, soy sauce, and dijon mustard

Preparation:
Schnitzel

  1. Cut the pork tenderloin into 2.5 to 3 cm pieces. Beat the meat slices between the cling film to make them thin and wide.
  2. Season the marinated meat with sea salt and black pepper.
  3. Pour flour on a plate and a beaten egg on another plate (two eggs are needed for two pieces of meat).
  4. Heat the oil in a pan to a slightly higher than medium heat.
  5. Bread the meat first in flour and then in egg.
  6. Place the piece of meat in the pan and fry until one side is golden brown. If you have turned the meat around, it is not worth turning the meat around again, so that the meat does not become watery and oily.
  7. Brown the other side of the meat and remove the meat from the plate.

Side dishes and sauce
To make baked potatoes and carrots, cut the potatoes and carrots in half, season with sea salt, sprinkle with mustard seeds, and bake in the oven at 250 degrees until the potatoes are soft and browned.

To prepare the broccoli, heat oil in a wok and quickly wok the broccoli for a few minutes. Season with sea salt.

To make the mushroom sauce, finely chop the onion, and chop the chanterelles into pieces you like. Fry onions and chanterelles in cooking oil, add half a teaspoon of flour, mix, and add 200 ml of whipped cream. Season with sea salt and black pepper, add 0.5 tsp Dijon mustard and 1.5 tsp light soy sauce. Let the sauce boil until it thickens a little.

Serve the finished schnitzels with baked potatoes and carrots, and add broccoli and chanterelle sauce.
Ready!!

Salt Potatoes

Salt Potatoes

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When my relatives emigrated to the United States in 1944, they eventually settled in the city of Syracuse, New York. The city of Syracuse was known as the salt capital of the United States in the 19th century. The largest salt mines in the United States were located there. Low-income Irish immigrants worked in the mines and this food originated from them. Cleanly washed, unpeeled potatoes were boiled in high salt water until very soft, then the potatoes were lifted out of the water and quickly dried, forming a salt crust on the surface of the potatoes. These potatoes were eaten with melted butter. Nowadays, you can get salted potatoes with melted butter and herbs as a side dish in bars in Syracuse. The potato skin protects the potatoes and does not let a significant amount of salt into the potatoes, while the potatoes are pleasantly salty on top. When prepared in this way, the texture of the potatoes resembles that of baked potatoes.

Preparation time: 1 hour
Level: Very easy
Quantity: For two to four

Ingredients:
About 20-25 smaller peeled yellow potatoes
About 100-150 g of sea salt
2.5 to 3 L of water for boiling the potatoes
Sola butter and chopped green herbs for serving

Preparation:

  1. In an old saucepan, add water, and sea salt and dissolve it.
  2. Place the potatoes in the water and boil them for 45 minutes until the potatoes are soft.
    Do not check the potato’s readiness very often. With it, you poke holes in the potatoes and they become salty on the inside as well.
  3. When the potatoes are ready, melt the butter in a pan, and chop your favorite herbs.
  4. Pour the potatoes onto a colander and let stand for about five minutes, during which time the potatoes are drying and thin crust of salt will form.
  5. When eating, dip potatoes in butter. Serve as a side dish with any meal or eat as a separate meal.
    Ready!!
Risotto al Salto

Risotto al Salto

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An idea for what to do with leftover risotto. The translation of the name of this dish would sound like jumping risotto, but it is a thin risotto cake made from leftover risotto, which is pan-fried until crispy in olive oil and served with parmesan and, if desired, herbs. Historically, it was made from the leftovers of Risotto alla Milanese. This dish is easy to make, the only problem is turning the risotto cake over if it is the size of the entire pan. Classically, it is made as a relatively large rice cake, but smaller rice cakes can also be made to make turning easier. If desired, a raw egg can be added to the preparation, it binds the risotto cake together better, making it easier to turn it over.

Preparation time: About 20 minutes
Level: Easy to Intermediate
Quantity: For two

Ingredients:
About 250-300 g of the cooled leftover Risotto alla Milanese
1 egg
Black pepper for seasoning
Handful of grated parmesan for serving
A handful of fresh chopped parsley for serving, if desired
3-4 tablespoons of olive oil
Tomatoes or tomato sauce for serving, if desired.

Preparation:

  1. Mix the egg with the rest of the risotto, pour the oil into the pan, and heat the pan to the medium.
  2. Pour the risotto into the pan and flatten it with a spatula. Smooth the edges with a spatula and fry for about 5-7 minutes until the risotto is golden brown on the bottom side. Be sure to shake the pan to make sure the risotto cake is moving and loose from the bottom of the pan. If necessary, use a spatula to loosen the risotto cake from the bottom of the pan.
  3. Turning the risotto al salto over is a bit complicated, the easiest is to cover the pan with a plate and, holding the pan with one hand and the plate against the pan with the other, turn the pan the other way with a sharp movement so that the risotto falls on the plate.
  4. Slide the risotto cake from the plate back into the pan and fry on the other side for 5-7 minutes
  5. Carefully slide the crispy fried risotto al salto from the pan to the plate, sprinkle with black pepper and grated parmesan. When serving, sprinkle with chopped parsley or basil.
    It can be served with tomatoes or tomato sauce.
    Ready!!

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