Top 100 European Side Dishes

This traditional Croatian cross between pasta and flatbread is made with wheat flour (type 550) and water, with the occasional addition of lard and eggs (in which case it does not meet the standards necessary for its PGI status). To make mlinci, the dough is rolled by hand into thin sheets (not thicker than 2,5 mm) which are then baked twice and dried until crispy. All the pieces must be shaped into squares. Before serving, they are torn into smaller pieces, submerged in water or broth, drained, and finally doused in meat drippings. Mlinci are typically enjoyed alongside stuffed roast turkey—a traditional Croatian Christmas lunch—but they also pair well with other roasted meat dishes.Expand

Kartupeļu pankūkas are Latvian potato pancakes, a quick mid-week meal that almost everyone knows how to prepare. They are made with a combination of grated potatoes, eggs, and flour, seasoned only with salt and pepper. Fried until golden brown, kartupeļu pankūkas are traditionally served with sour cream and lingonberry sauce. Although these pancakes were considered a cheap meal, they have recently started to appear on many coffee shop menus in the country.Expand

One of Albania's national dishes, fërgesë tirane is a baked vegetable and cheese specialty originating from the capital of Tirana. Traditionally, this recipe uses bell peppers, onions, tomatoes, locally made salted cottage cheese (or feta cheese as a substitute), basil, butter, flour, and olive oil. The vegetables are sautéed, while the butter and flour make a roux in a separate pan, and the cheese is set to melt over it. All the ingredients are mixed in small clay pots, seasoned, and baked in the oven. After the dish has slightly cooled down, it is served with crusty bread on the side. The vegetable version of this specialty is referred to as fergesë e tiranës me speca or fergesë e tiranës me piperka in Albanian. Another version of this dish, named fërgesë me melçi or tavë dheu me mëlçi, is created by adding chopped liver and garlic to the mixture, and the veal version is known as fergesë e tiranës me mish viçi. While the vegetarian version is mostly served as a side dish, the version prepared with meat is often served as the main course.Expand

Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mixed with cheese, eggs, butter, milk, onions, parsley, salt, and pepper. Käseknödeln are usually boiled in water or fried in butter on both sides until golden brown and then served in a broth or with various salads and stews.Expand

Pommes Anna is a minimalist, yet challenging French potato dish consisting of peeled, thinly sliced potatoes and butter. The dish is typically seasoned only with salt and pepper. The potato slices are arranged in overlapping layers, drizzled with butter, cooked on top of the stove, then baked in the oven. When served, the baking dish is inverted, so the bottom of the casserole ends up on top. The dish was invented by a chef named Adolf Dugléré in the 19th century, who named it after one of these two actresses – either Anna Deslions or Anna Judic. Pommes Anna are typically served as a side dish accompanying roasted meat dishes.Expand

These rustic, crispy potato pancakes belong to the traditional Slovak cuisine. They consist of a thick batter made with grated potatoes, eggs, flour, and a variety of spices. Pan-fried for a short period of time until golden-brown in color, these filling snacks are usually enjoyed as the main course accompanied by various milk products, or as a side dish that is typically served alongside hearty Slovak stews.Expand

Aligot is a dish which incorporates mashed potatoes, melted cheese, cream, and crushed garlic. This combination results in a creamy, elastic, and velvety mixture that is similar to fondue. The dish is a specialty of L'Aubrac, a region located in the south of France. It is believed that aligot was invented by monks who lived in the regional monasteries and were often visited by pilgrims on their way to Santiago de Compostela, a pilgrimage site in the north of Spain. The original version included a combination of bread and cheese, but the dish got its final form in the 16th century, after the introduction of potatoes. Aligot is often served alongside sausages, roasted veal, lamb, and pork. Traditionally, it is prepared with the local Tomme cheese, but modern varieties often incorporate mozzarella or Cantal.Expand

In Greece, fried zucchinis can be enjoyed as a meze or a side dish. The zucchinis are sliced, seasoned, and then simply dusted with flour or dipped in an egg batter before they are fried until crispy and golden. It is recommended to pair them with various dips such as yogurt-based tzatziki or garlicky skordalia.Expand

Hailing from the Aosta Valley, crespelle alla Valdostana is an Italian specialty that consists of savory, stuffed crêpes smothered in gooey Fontina cheese and béchamel sauce. The batter for the crêpes is made with a combination of flour, milk, eggs, melted butter, salt, and pepper, while the filling typically includes diced or sliced Fontina cheese, cooked ham (such as gran biscotto ham), and (sometimes) mushrooms. Once fried to perfection, the crêpes are filled, then rolled or folded into a fan shape and placed snugly into a baking dish before being baked with additional cheese, béchamel sauce, and knobs of butter on top. This traditional dish can be served on its own or as an accompaniment to grilled meat, and it pairs well with wines such as Blanc de Morgex or Erbaluce di Caluso.Expand

Chistorra is a fast-cured sausage made from pork, either from the belly or the jowl. Minced pork is sometimes combined with minced beef, and the sausage is traditionally flavored with garlic, salt, and paprika, which gives the sausage its characteristical red color. This versatile sausage can be fried, grilled, or baked, and it is often used for tapas or as an accompaniment to other dishes. It can be found in the Basque Country, Aragon, and Navarre.Expand