By Marie-Antoinette Issa.
The rich pastas of Italy, creamy cheeses of France and hearty sausages of Germany often take prime position on the plates of those indulging in Euro fare. However, beyond these well-known culinary delights lies a treasure trove of lesser-explored flavours and traditions, including these eight underrated European cuisines - that definitely deserve more attention than they receive.
Macedonian:
Nestled in the heart of the Balkans, Macedonia blends Mediterranean and Eastern European influences into hearty and flavourful dishes. Ajvar, a savoury roasted red pepper and eggplant spread, accompanies many meals, along with tavce gravce, a comforting bean stew cooked with paprika and onions. Don’t miss out on shopska salad, a refreshing mix of tomatoes, cucumbers, peppers and feta cheese that highlights the region’s fresh produce and culinary simplicity.
Serbian:
Geographical rivalry aside (we know many Croats will claim these as their own), Serbian cuisine reflects its rich history and diverse cultural influences. Cevapi, grilled minced meat kebabs served with somun or lepinja bread and kajmak (a creamy dairy product), are a beloved staple.
Pljeskavica (or cevapcici across the border), a flavourful grilled meat patty and sarma, cabbage rolls stuffed with minced meat and rice, also showcase the region’s affinity for robust flavours and hearty dishes. Whether classified as Serbian or Croatian, this cuisine is a true reflection of Balkan hospitality and culinary traditions.
Albanian:
Albanian cuisine blends Mediterranean influences with unique local flavours, offering dishes that are both hearty and diverse. Tave kosi, a baked lamb and yoghurt casserole, is a national favourite, while fergese, a rich dish of peppers, tomatoes and cottage cheese, exemplifies Albania’s agricultural abundance. Fresh seafood along the coast complements the country’s rich culinary heritage, making Albanian cuisine a delightful exploration of Mediterranean flavours.
Finnish:
Finnish cuisine celebrates simplicity and the use of fresh, locally sourced ingredients from forests and lakes. Savoury pastries like karjalanpiirakka, filled with rice porridge or mashed potatoes, are a staple. For something heartier, try kulakukko, a traditional fish-filled rye bread; finish with a slice of mustikkapiirakka, a blueberry pie served with vanilla sauce, that showcases Finland’s love for sweet treats.
Norwegian:
Norwegian cuisine is synonymous with fresh seafood and innovative preparations that reflect its coastal heritage. Gravlax, thinly sliced cured salmon served with mustard sauce, is a delicacy enjoyed worldwide. Traditional dishes like farikal, a comforting lamb and cabbage stew and lutefisk, dried, rehydrated whitefish, highlight Norway’s culinary diversity.
For dessert, indulge in krumkake, a delicate waffle cookie, or riiskrem, a creamy rice pudding topped with sweet berry sauce.
Lithuanian:
Lithuanian cuisine is characterised by its hearty and wholesome dishes that reflect the country’s agricultural heritage. Cepelinai, large potato dumplings stuffed with meat or cheese and topped with sour cream and bacon bits, are a must-try. Saltibarsciai, a chilled beetroot soup with buttermilk and fresh herbs, provides a refreshing contrast. Lithuanian cuisine’s emphasis on simple ingredients and robust flavours makes it a hidden gem in Eastern European gastronomy.
Polish:
Polish cuisine is a comforting embrace of hearty dishes and bold flavours that satisfy both body and soul. Classics passed on from babcia to the next generation of grandchildren, traditionally include pierogi - pillowy, filled dumplings served with sour cream or fried onions, that come in various savoury and sweet varieties. However, other favourites include Bigos, a hunter’s stew of sauerkraut, meat and mushrooms, popular in Winter.
For dessert, Poles (and those visiting the the birthpale of Chopin) typically tuck into paczki, deep-fried doughnuts filled with jam or custard, or sernik, a creamy cheesecake.
Hungarian:
Hungry? You’ve come to the right place in Hungary - whose cuisine is renowned for its robust flavours and dishes bursting with personality (and lots of paprika). The national treasure that is goulash - a paprika-packed stew of meat and vegetables - is probably the most popular example that spotlights the signature red spice.
However, chicken paprikash, tender chicken simmered in a creamy paprika sauce, is another beloved classic. For dessert, try dobos torte, a layered sponge cake with chocolate buttercream and caramel topping, or kurtoskalacs, a chimney cake coated in cinnamon sugar.
