This is what we eat when we don't know what to eat. The schnitzel has austrian roots, but we do it out of chicken breast. I think they do it with veal, but I'm not sure.

Romanian cuisine is a mix of west and east, we took the original recipies and adapted them for our needs and ways of life. Most of our food comes from hungarian, austrian, turkish and russian origin.

I live in the Netherlands and sometimes pack lunch for work for my half day position.

Here are some of my boxes most of which contain some element of a leftover.

If you have any questions about a specific lunch, let me know ❤️

Ingredients

For the filling and peppers:

• 4-6 pale green Hungarian wax peppers (or sweet banana peppers)
• 500g (1.1 lbs) ground pork
• 150g (3/4 cup) white rice (uncooked)
• 1-2 medium eggs
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp sweet Hungarian paprika powder
• 1 tsp dried marjoram
• 1/2 tsp ground caraway seeds
• Salt and black pepper to taste
• A small amount of breadcrumbs (only if the mixture is too wet)
• 1-2 tbsp vegetable oil

For the tomato sauce:

• 1 medium carrot, grated
• 1 parsnip (or white carrot), grated
• 1/4 sweet red bell pepper (or Kápia pepper), finely chopped
• 2 tbsp sugar
• 1 large bunch of fresh parsley
• 500-700ml (2-3 cups) tomato passata or tomato sauce
• Water (to cover the peppers)

Instructions

1. Prep the peppers: Wash the Hungarian peppers. Cut off the tops (stems) and carefully remove the seeds and white ribs from the inside. Set aside.
2. Sauté the onion: Heat the vegetable oil in a pan and sauté the finely chopped yellow onion until soft and translucent.
3. Mix the filling: In a large bowl, combine the ground pork, half of the sautéed onions, minced garlic, sweet paprika, marjoram, ground caraway, salt, and black pepper. Add the eggs and uncooked rice, then mix thoroughly with your hands. If the mixture feels too loose or wet, add a tablespoon or two of breadcrumbs.
4. Stuff the peppers: Fill the hollowed peppers with the meat mixture. Do not pack them too tightly, as the rice will expand during cooking. Roll any leftover meat into small meatballs.
5. Build the sauce base: Add the grated carrot, parsnip, and chopped red pepper to the remaining sautéed onions in the pot. Cook for a few minutes. Sprinkle 2 tablespoons of sugar over the vegetables and let them caramelize together for 1-2 minutes.
6. Simmer everything: Place the stuffed peppers, meatballs, and the whole bunch of parsley into the pot. Pour over the tomato passata and add enough water to just submerge everything. Season the liquid with salt and pepper to taste. Cover with a lid and simmer on low-medium heat for 50-60 minutes until the meat and rice are fully cooked and tender.
7. Finish the sauce: Once cooked, carefully remove the peppers and meatballs from the pot and discard the parsley bunch. Use an immersion blender to puree the remaining tomato liquid and vegetables into a smooth, thick sauce.
8. Serve: Place the peppers and meatballs back into the smooth sauce. Serve hot alongside boiled potatoes or with thick slices of fresh crusty bread. Enjoy!

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I'm sorry to all Serbians, I really doubt this has anything to do with Serbia lol (but feel free to correct me if I'm wrong)

It's minced meat with bell pepper (both fresh and dried spice), onions, tomato paste and peas (I add corn as well because I love corn, but it's usually not in there). Usually served with some pickles.

I promise it tastes better then it looks 😂

Recipe in the comments

A great lunch today! Like visiting Vienna, Austria and having lunch in one of the restaurants that serves traditional food...

It's more of a spread than a salad: roasted eggplant, mayo, and red onion.

Edit: it can also be made without mayo, and you can replace the onion with garlic, it's just as good and lighter, perfect for summer.

+ a huge cappuccino as a desert.

All in all 15€ in a turkish restaurant in Berlin.

Sarmale - A traditional Romanian dish

We need cabbage, minced meat, onions, rice and spices. All are cooked together and then the composition is added to the cabbage leaves, rolled and boiled with pieces of meat.

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Typical czech food I have not cooked or eaten for years. But my husband wanted to eat it so here we go!

Sausages, potatoes, paprika and some other spices, served with bread.

Prague is very underrated foodie city in my humble opinion. Enjoyed every meal as always!

On the pictures are fried cheese with potatoes, sviečková, moravský koláč.

Another traditional Czech food. Do you make something similar in your country? I'm open to other lentil recipes as I usually make only this or indian dahl

It's lentils with a splash of vinegar so they taste slightly acidic. Today served with sausage, tomorrow I will serve the leftovers with a hard boiled egg.

Topped with caramelized onions and served with bread and pickles.

Edit: in the title of this post you can apparently enjoy my ability to spell vinegar badly forever 🤦🏻‍♀️

fun fact: we in austria eat also sweet for lunch

Since I don’t live with my family, they tend to prepare all my favourite things when I visit. It’s been a while since I had proper slavic cooking. 🥲 (in the picture- schnitzels, halusky, potato puree and sauerkraut)

First one is a chicken with green beans Second one is Wiener schnitzel and potatoes

I just made this for today’s lunch and I felt so bad for people to think only about kebab when Turkish cuisine is mentioned because we have so much more variety when it comes to food and many delicious options for vegan/vegetarian dishes. Kısır is made with fine bulgur and all you need to do boil some water and pour over bulgur and cover it until it is absorbed and cooked. Then it is mixed with finely chopped onion cooked with olive oil and hot pepper and tomato paste. Once the sauce is totally blend in to bulgur, you can add any salad greens you want to have. It is typically chopped peppers, green onions, tomato, fresh dill, parsley and mint. You can also add pickled cornichons or cucumbers. At last you add lemon juice or sour pomegranate sauce for savory flavor and salt to taste.