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5 Worst Rated Eastern European Side Dishes

Last update: Mon Dec 16 2024
5 Worst Rated Eastern European Side Dishes
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01

Salad

ARMENIA
3.2
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Eetch is a traditional Armenian dish mainly consisting of bulgur. It is typically consumed as a salad, a side dish, or as a spread over slices of bread or crackers. A common Lenten dish, eetch, also known as mock kheyma or meatless kheyma, has numerous variations, but the typical ingredients include fine bulgur, onions, tomatoes, tomato paste, bell peppers, lemon juice, olive oil, green onions, parsley, spices, and seasonings, incorporated well to make a robust and fragrant dish.


Tangy, sweet, and savory, the bulgur mixture is consumed warm, at room temperature, or chilled, usually drizzled with some olive oil and garnished with chopped parsley, green onions, and (sometimes) pomegranate seeds. Reminiscent in flavor of the Levantine dish known as tabbouleh, eetch is commonly eaten with pita bread and makes a perfect accompaniment to grilled or roasted meat or fish dishes.

02
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Rasstegai is a traditional Russian pastry with a hole in the center, which is stuffed with a wide variety of fillings – from liver with eggs to rice with mushrooms. However, the traditional stuffing is minced fish such as sturgeon or salmon.


The pastry is made with flour, yeast, milk, eggs, butter, sugar, and salt, while the fish filling is typically combined with onions, butter, and cream. Traditionally, rasstegai is served as an accompaniment to soups and broths – the hole in the pastry is used to add broth to the filling.

MOST ICONIC Rasstegai

1
03
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Azerbaijan is a country with a rich tapestry of culture, with many different influences - and no dish does more justice to its history than the sweet rice dish shirin plov. Believed to have been created in the capital of Baku, the dish is a nuanced and fragrant main course, often reserved for special occasions.


It is a pilaf made with several layers of basmati rice (infused with saffron and melted butter) that is combined with seasonal dried fruit. The most common toppings are apricots and raisins, but it can also be made with chestnuts during the fall season, or black plums during winter. 
04

Porridge

SAMEGRELO-UPPER SVANETI, Georgia
3.6
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MAIN INGREDIENTS

Ghomi is a traditional dish from Georgia consisting of coarse and fine cornflour combined with water. If the pieces of cheese such as sulguni are placed in the hot porridge to melt before consumption, the dish is called elarji. Ghomi is often served with different sauces on the side, such as tkemali or bazhe.

VARIATIONS OF Ghomi

MOST ICONIC Ghomi

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05
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Manqal salatı is a refreshing Azerbaijani salad that is especially popular during summer. It consists of eggplants, tomatoes, bell peppers, hot peppers, and onions. The vegetables are traditionally grilled on skewers on a mangal (Caucasian-style grill), then chopped and combined with minced garlic, olive oil, and fresh herbs such as cilantro, dill, or basil.


The salad is usually served as an accompaniment to grilled meat dishes, but it can also be served with bread or a piece of Motal cheese.

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “5 Worst Rated Eastern European Side Dishes” list until December 16, 2024, 1,075 ratings were recorded, of which 543 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Eastern European Side Dishes