Drink

Ajran

Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage of yogurt and water popular across western asia, central asia, south asia, southeastern europe, north asia and eastern europe. the principal ingredients are yogurt, water and salt. herbs such as mint may be optionally added. some varieties are carbonated.

Side, Snack, Appetizer

Ajvar

Ajvar (pronounced: ; cyrillic script: ajвар, aйвар) is a condiment made principally from sweet bell peppers and eggplants. the relish became a popular side dish throughout yugoslavia after world war ii and is popular in southeast europe. homemade ajvar is made of roasted peppers. depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. ajvar can be consumed as a bread spread or as a side dish. ajvar has a few variations. one variation contains tomato and eggplant. another is made with green bell peppers and oregano. "homemade leskovac ajvar" and "macedonian ajvar" are registered with the world intellectual property organization in order to protect their brand names.

Dessert, Sweet

Akullore

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Dessert, Sweet

Ashure

Ashure or noah's pudding is a sweet pudding that is made of a mixture consisting of various types of grains, fresh fruits, dried fruits and nuts. in the balkans and turkey sufi muslims make the dish during the month of muharram in which the day of ashure takes place. traditionally, ashure is made in large quantities to commemorate the ark's landing and is distributed to friends, relatives, neighbors, colleagues, classmates, and others, without regard to the recipient's religion or belief system as an offering of peace and love. ashure was traditionally made and eaten during the colder months of the year due to its heavy and calorie rich nature, but now it is enjoyed year-round. armenians make it as a christmas pudding and for new year's celebrations, where it is a centerpiece.

Main

Aushak

Aushak (pashto/persian: اَشَک) is an afghan dish made of pasta dumplings filled with chives, with a (frequently meaty) tomato sauce, topped with yogurt and dried mint. a time-consuming meal to prepare, it is usually served on holidays or at special gatherings. it is similar to the central asian mantu, which is also popular in afghanistan. in contrast to aushak, mantu have a meat filling.

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Dessert, Sweet

Bajadera torta

Bajadera (croatian pronunciation: [bajaděːra]) is a croatian layered nougat with almonds, hazelnuts or walnuts, invented and produced commercially by the kraš confectionery company from zagreb, croatia.

Dessert, Sweet

Baklava

Baklava (, or ; ottoman turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. it was one of the most popular sweet pastries of ottoman cuisine.the pre-ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of turkish, iranian and arab cuisines, and other countries of the levant and maghreb, along with the south caucasus, balkans, and central asia.

Side, Snack, Appetizer

Bakllasarëm

Layered byrek dough covered with yogurt and garlic

Dessert, Sweet

Ballokume

Ballokume is an albanian cookie originating in the city of elbasan, which is popular throughout albania and albanian communities. it is traditionally eaten on dita e verës, an albanian pagan holiday celebrated on 14 march. it is sometimes called kulaç me finj, as it may optionally contain finj, a mixture of ashes from a wood stove boiled in water.it consists of butter, sugar, eggs, and cornflour. it is traditionally kneaded in a copper bowl, which is supposed to improve the texture of the dough. the dough must be kneaded vigorously, which is why the men of the house are often involved in the ballokume preparation.

Side, Snack, Appetizer

Beans

A bean is the seed of one of several genera of the flowering plant family fabaceae, which are used as vegetables for human or animal food. they can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Drink

Birra Ereniku

Drink

Birra Hugos

Drink

Birra Peja

Birra peja është një fabrikë birre kosovare, ndërtimi i së cilës filloi në vitin 1968. që nga viti 1971, birra është prodhuar në pejë. në vitin 2010, kompania u privatizua. përveç fabrikës së birrës, birra peja gjithashtu vepron edhe në depot, transportin dhe mjetet e shpërndarjes, si dhe degët me shumicë dhe pakicë në kosovë. kompania ka selinë në qytetin e pejës.

Drink

Birra Prishtina

Birra prishtina është një prodhim i ri në tregun e kosovës. prodhimi i saj ka filluar në vitin 2014 dhe prodhohet sipas ligjit gjerman të pastërtisë “reinheitsgebot”.

Dessert, Sweet

Biskota

Cookies

Side, Snack, Appetizer

Blini

A blini (sometimes spelled bliny) (russian: блины pl., diminutive: блинчики, blinchiki, dialectal, diminutive: млинчики, mlynchiki) or, sometimes, blin (more accurate as a single form of the noun), is a russian pancake traditionally made from wheat or (more rarely) buckwheat flour and served with smetana, tvorog, butter, caviar and other garnishes. blini are among the most popular and most-eaten dishes in russia. in the west, the term blini traditionally refers to small (2-4 inches in diameter) savory pancakes made with leavened batter. in modern russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini and were much more common historically.some english dictionaries record usage of the forms blin as singular and blini or bliny as plural, which correspond to the originally russian forms, but other dictionaries consider this usage so rare in english that they do not mention blin at all and only record the widespread modern regular usage of blini for the singular and blinis for the plural. some cookbooks and restaurants use blin and blintchick as in russian to refer to crêpes. blintzes are an offshoot (an evolved or variant form) of blini. they are thin pancakes usually made of wheat flour (not buckwheat), folded to form a casing (as for cheese or fruit) and then sautéed or baked.

Dessert, Sweet

Bombice

Chocolate balls or truffles, made with dates, almonds, fig, cocoa powder, rum, chocolate

Side, Snack, Appetizer

Borovnica

Wild blueberries

Drink

Boza

Boza, also bosa, bozo is a fermented beverage popularly made in parts of north africa, central and western asia, caucasus and southeast europe. it is a malt drink made by fermenting various grains: wheat or millet in bulgaria, romania, north macedonia, serbia and bosnia and herzegovina and barley in ancient egypt, maize (corn) and wheat in turkey. it has a thick consistency, a low alcohol content (around 1%), and a slightly acidic sweet flavor.

Main

Buranija

Yellow bean soup

Main

Carp

Carp are various species of oily freshwater fish from the family cyprinidae, a very large group of fish native to europe and asia. while carp is consumed in many parts of the world, they are generally considered an invasive species in parts of africa, australia and most of the united states.

Main

Catfish

Catfish (or catfishes; order siluriformes or nematognathi) are a diverse group of ray-finned fish. named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the three largest species alive, the mekong giant catfish from southeast asia, the wels catfish of eurasia, and the piraíba of south america, to detritivores (species that eat dead material on the bottom), and even to a tiny parasitic species commonly called the candiru, vandellia cirrhosa. neither the armour-plated types nor the naked types have scales. despite their name, not all catfish have prominent barbels or "whiskers". members of the siluriformes order are defined by features of the skull and swimbladder. catfish are of considerable commercial importance; many of the larger species are farmed or fished for food. many of the smaller species, particularly the genus corydoras, are important in the aquarium hobby. many catfish are nocturnal, but others (many auchenipteridae) are crepuscular or diurnal (most loricariidae or callichthyidae, for example).

Breakfast

Cereal

Cereal, formally termed breakfast cereal (and further categorized as cold cereal or warm cereal), is a traditional breakfast food made from processed cereal grains. it is traditionally eaten as part of breakfast, or a snack food, primarily in western societies. although warm cereals like porridge and grits have the longest history, ready-to-eat cold cereals appeared around the late 19th century, and are most often mixed with milk (traditionally cow's milk), but can also be paired with yogurt instead or eaten plain. fruit or nuts are sometimes added. many cereals are produced via extrusion. some companies promote their products for the health benefits that come from eating oat-based and high-fiber cereals. in the united states, cereals are often fortified with vitamins but can still lack many of the vitamins needed for a healthy breakfast. a significant proportion of cereals have a high sugar content ("sugar cereals" or "sugary cereals" in common parlance). some cereals are marketed primarily towards children, feature a cartoon mascot, and may contain a toy or prize. between 1970 and 1998, the number of different types of breakfast cereals in the u.s. more than doubled, from about 160 to around 340; as of 2012, there were roughly 4,945 different types (estimate based on the mass customization of online shopping). in this highly competitive market, cereal companies have developed an ever-increasing number of varieties and flavors (some are flavored like dessert or candy). although many plain wheat-, oat- and corn-based cereals exist, many other varieties are highly sweetened, while some brands include freeze-dried fruit as a sweet element. the breakfast cereal industry has gross profit margins of 40–45%, 90% penetration in some markets, and has had steady and continued growth throughout its history.

Main

Ćevapi

Ćevapi (cyrillic: ћевапи, pronounced [tɕeʋǎːpi]), ćevapčići (formal: diminutive; cyrillic: ћевапчићи, pronounced [tɕeʋǎptʃitɕi]) is a grilled dish of minced meat found traditionally in the countries of southeast europe (the balkans). it is considered a national dish of bosnia and herzegovina and serbia and is also common in croatia, montenegro, kosovo, north macedonia and slovenia. ćevapi has its origins in the balkans from before the ottoman period , and represents a regional speciality similar to the köfte kebab. they are usually served in groups of five to ten pieces on a plate or in a flatbread (lepina or somun), often with chopped onions, sour cream, kajmak (milk cream), ajvar (relish), and salt. bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while formed ćevapi are grilled. serbian ćevapčići are made of beef, lamb or pork, or a mixture.

Breakfast

Cheese

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegetarian cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Breakfast

Cold cuts

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. they are typically served in sandwiches or on a tray. they can be purchased pre-sliced, usually in vacuum packs, or they can be sliced to order.

Main

Common bleak

The common bleak (alburnus alburnus) is a small freshwater coarse fish of the cyprinid family.

Side, Snack, Appetizer

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Dessert, Sweet

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Breakfast

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Main

Çumlek lepuri

Rabbit and onion casserole

Main

Domates dolması

Tomatoes stuffed with a mixture of spiced ground beef and bulgur or rice

Main

Eel

Eels are elongated fish, ranging in length from 5 centimetres (2.0 in) to 4 metres (13 ft). adults range in weight from 30 grams to over 25 kilograms. they possess no pelvic fins, and many species also lack pectoral fins. the dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. a majority of eel species are nocturnal and thus are rarely seen. sometimes, they are seen living together in holes, or "eel pits". some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). only members of the family anguillidae regularly inhabit fresh water, but they too return to the sea to breed.eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. the toxin derived from eel blood serum was used by charles richet in his nobel prize-winning research, in which richer discovered anaphylaxis by injecting it into dogs and observing the effect. the jewish laws of kashrut forbid the eating of eels. similarly, according to the king james version of the old testament, it is acceptable to eat fin fish, but fish like eels are an abomination and should not be eaten.japan consumes more than 70 percent of the global eel catch.

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Drink

Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Main

Flia

Flia, also known as fli or flija, is a dish in kosovan cuisine and albanian cuisine. it consists of multiple crêpe-like layers brushed with cream and served with sour cream and butter. the name translates to "sacrifice" (see fli). march 17 is recognized as "flia day" in which families invite their relatives for preparing and eating flia.flija requires very simple ingredients: flour, water, butter, yogurt, eggs, oil, nuts and salt. the main ingredients (flour, water and salt) are mixed together until they become like pancake batter. layers of batter are baked using a saq which is a spherical metal lid used for baking.

Main

Gjelle

Stew, commonly made with vegetbles, beef or lamb, beans

Main

Gudgeon

Gobio gobio, or the gudgeon, is a species of fish in the family cyprinidae. this small fish is widely distributed in fresh-water streams and lakes across central and temperate eurasia. the gudgeon inhabits various fresh-water habitats with sandy bottoms. it is a gregarious species, and feeds on benthic invertebrates. its life span is up to five years. gudgeons are usually smaller than 12 cm, rarely over 15 cm long. the common name gudgeon may also refer to other species of fish.

Main

Hithenik

Nettle pie or casserole

Side, Snack, Appetizer

Honey

Honey is a sweet, viscous food substance made by honey bees and some other bees. bees produce honey from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as honeydew), by regurgitation, enzymatic activity, and water evaporation. honey bees store honey in wax structures called honeycombs, whereas stingless bees store honey in pots made of wax and resin. the variety of honey produced by honey bees (the genus apis) is the best-known, due to its worldwide commercial production and human consumption. honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping or apiculture (meliponiculture in the case of stingless bees). honey gets its sweetness from the monosaccharides fructose and glucose, and has about the same relative sweetness as sucrose (table sugar). fifteen millilitres (1 us tablespoon) of honey provides around 190 kilojoules (46 kilocalories) of food energy. it has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. most microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years. honey use and production have a long and varied history as an ancient activity. several cave paintings in cuevas de la araña in spain depict humans foraging for honey at least 8,000 years ago. large-scale meliponiculture has been practiced by the mayans since pre-columbian times.

Breakfast

Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Side, Snack, Appetizer

Jogurt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

Dessert, Sweet

Kadaif

Shredded phyllo dough, soaked in a sugar syrup with cheese, nuts, clotted cream

Side, Snack, Appetizer

Kajmak

Kaymak, sarshir, or qashta/ashta (persian: سَرشیر saršir) (arabic: قشطة qeshta or arabic: قيمر geymar ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in central asia, some balkan countries, some caucasus countries, the countries of the levant, turkic regions, iran and iraq. in poland, the name kajmak refers to a confection similar to dulce de leche instead.the traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. after the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. kaymak has a high percentage of milk fat, typically about 60%. it has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste.

Main

Kamenica

Oysters from ston

Main

Kebab

Kebab is a cooked meat dish, with its origins in middle eastern cuisines. many variants are popular around the world. kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. the traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.

Dessert, Sweet

Kiflice

Kifli, kiflice, kifle or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking. it is a common type of bread roll throughout much of central europe and nearby countries, where it is called by different names. it is thought to be the inspiration for the french croissant, which has a very similar shape but is made with a different type of dough.

Main

Kollpite

Cheese-filled rolled pastry or pie, serve with yogurt

Drink

Kompot

Kompot or compote is a non-alcoholic sweet beverage that may be served hot or cold, depending on tradition and season. it is obtained by cooking fruit such as strawberries, apricots, peaches, apples, raspberries, rhubarb, plums, or sour cherries in a large volume of water, often together with sugar or raisins as additional sweeteners. sometimes different spices such as vanilla or cinnamon are added for additional flavour, especially in winter when kompot is usually served hot. kompot is popular in central and eastern european countries as well as in southern europe.

Side, Snack, Appetizer

Koprive

Nettle, used in nettle soup, dried nettle salad

Side, Snack, Appetizer

Kos

Yogurt, used in tavë kosi, cake

Drink

Kraut juice

Kraut juice (called sauerkrautsaft in german, zeamă de varză/moare in romanian, rasol, rasoj or rasuluk in the balkans) is a beverage that consists of the liquid in which sauerkraut is cured. it is the juice of the vegetable itself and the pickling brine.it is widely available in many central and eastern european countries, such as germany and serbia, and in the parts of the u.s. northeast and midwest where german immigrants settled, such as central and western pennsylvania. it may be taken as a dietary supplement, as it is a source of vitamin c, b vitamins, vitamin e, vitamin k, potassium (475 mg), calcium, phosphorus, sulphur, iron, copper, zinc, magnesium and lactic acid.

Dessert, Sweet

Krempita

A cremeschnitte (german: cremeschnitte, hungarian: krémes, polish: kremówka, napoleonka, romanian: cremșnit, cremeș, crempita, serbian: krempita/кремпита, croatian: kremšnita, slovak: krémeš, slovene: kremna rezina, kremšnita), also known as vanilla slice or custard slice, is a custard and chantilly cream cream cake dessert commonly associated with the former austro-hungarian monarchy. however, its exact origin is unknown. this dish remains popular across central europe and the balkans in various variations, all of which include a puff pastry base and custard cream.

Dessert, Sweet

Krofne

Krofne (albanian and croatian: krafne; bosnian and serbian latin: krofne, serbian cyrillic: крофне; slovene: krofi; macedonian: крофни) are airy filled doughnuts. they are round and usually filled with jelly, marmalade, jam or chocolate as well as butter, nutella and cinnamon. they can also be filled with custard, or cream, but that is usually less common. the name comes from german krapfen, and it is a variation of the central european pastry known as the berliner. they are also similar to beignets. the recipe for homemade krofne includes yeast, milk, sugar, flour, salt, butter, eggs, rum, lemon peel, marmalade and powdered sugar. the dough is kneaded and prepared and then cut into small pieces, then made into a little ball, making it easier to cook.in croatia and slovenia, the consumption of krofne, or krofi, increases significantly during the yearly winter festival of carnival. in croatia, they are served on new year's day as a good-luck token as well as for prosperity., as well as for other holidays such as easter, christmas and thanksgiving .

Side, Snack, Appetizer

Krompir salata

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. in american restaurants, it is generally considered a side dish, and usually accompanies the main course.

Main

Lasagne

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

Drink

Lemonade

Lemonade is a sweetened lemon-flavored beverage. there are varieties of lemonade found throughout the world. in north america and south asia, cloudy lemonade dominates. it is traditionally a homemade drink using lemon juice, water, and a sweetener such as cane sugar, simple syrup or honey. in the united kingdom, ireland, central europe and australia, a carbonated lemonade soft drink is more common. despite the differences between the drinks, each is known simply as "lemonade" in countries where it is dominant. the suffix "-ade" may also be applied to other similar drinks made with different fruits, such as limeade, orangeade, or cherryade.

Side, Snack, Appetizer

Leqenik

Cornbread, may be made with spinach and cheese

Dessert, Sweet

Llokuma

Deep-fried dough, serve with jam, honey, yogurt, garlic, white cheese

Side, Snack, Appetizer

Murri

Murrī or almorí (in andalusia) was a type of fermented condiment made with barley flour, known from maghrebi and arab cuisines. almost every substantial dish in medieval arab cuisine used murrī in small quantities. it could be used as a substitute for salt or sumac, and has been compared to soy sauce by rudolf grewe, charles perry, and others due to its high glutamates content and resultant umami flavor.

Breakfast

Omelette

In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). it is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

Breakfast

Pancakes

A pancake (or hot-cake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. it is a type of batter bread. archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.the pancake's shape and structure varies worldwide. in the united kingdom, pancakes are often unleavened and resemble a crêpe. in north america, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. a crêpe is a thin breton pancake of french origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. a well-known variation originating from southeast europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used. when potato is used as a major portion of the batter, the result is a potato pancake. commercially prepared pancake mixes are available in some countries. like waffles, commercially prepared frozen pancakes are available from companies like eggo. when buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in scotland and the us. buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes blini, kaletez, ploye, and memil-buchimgae. pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. in north america, they are typically considered a breakfast food and serve a similar function to waffles. in britain and the commonwealth, they are associated with shrove tuesday, commonly known as "pancake day", when, historically, perishable ingredients had to be used up before the fasting period of lent.

Side, Snack, Appetizer

Pasterma

Pastirma or basturma, also called pastarma, pastourma, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is found in the cuisines of turkey, armenia, azerbaijan, bulgaria, egypt, and greece, iraq and north macedonia.

Side, Snack, Appetizer

Pavlaka

Smetana is a type of sour cream from central and eastern europe. it is a dairy product produced by souring heavy cream. it is similar to crème fraîche (28% fat), but nowadays mainly sold with 9% to 42% milkfat content depending on the country. its cooking properties are different from crème fraîche and the lighter sour creams sold in the us, which contain 12 to 16% butterfat. it is widely used in cooking and baking.

Side, Snack, Appetizer

Peciva

Baked goods, for example, pastries, strudel, kifle, flatbreads, rolls, bread, pretzels, bagels, cinnamon rolls

Breakfast

Peciva

Baked goods, for example, pastries, strudel, kifle, flatbreads, rolls, bread, pretzels, bagels, cinnamon rolls

Drink

Pećka Pivara

Breakfast

Petulla

Fried dough, serve with powdered sugar, honey, raspberry jam, fresh raspberries, feta cheese

Dessert, Sweet

Petulla

Fried dough, serve with powdered sugar, honey, raspberry jam, fresh raspberries, feta cheese

Side, Snack, Appetizer

Pihtije

Aspic or meat jelly () is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. these often include pieces of meat, seafood, vegetable, or eggs. aspic is also sometimes referred to as aspic gelée or aspic jelly. in its simplest form, aspic is essentially a gelatinous version of conventional soup.

Side, Snack, Appetizer

Pindjur

Pindjur or pinjur or pinđur (serbo-croatian: pinđur / пинђур, bulgarian: пинджур, macedonian: пинџур, albanian: pinxhur) is a relish form and is commonly used as a summer spread. pindjur is commonly prepared in bosnia and herzegovina, bulgaria, serbia and north macedonia. the traditional ingredients include red bell peppers, tomatoes, garlic, vegetable oil, and salt. pindjur is similar to ajvar, but the latter is generally made with eggplant. in some regions the words are used interchangeably. the creation of this traditional relish is a rather long process which involves baking some of the ingredients for hours, as well as roasting the peppers and peeling them.

Main

Pite

Pies with a variety of fillings, for example, meat, potatoes, vegetables, leek, cheese, pumpkin

Side, Snack, Appetizer

Pletenice

Vánočka is a plaited bread, baked in czech republic and slovakia (in slovak called vianočka) traditionally at christmas time. such special festive christmas bread made from white flour, either in the form of a wedge or of plaited shape was first mentioned around 1400 by benedictine monk jan of holešov in his work treatise on christmas eve. according to his interpretation, this pastry symbolized christ child wrapped in cloth.vánočka was further referred to during the 16th century, where it could only be made by a baker who was a guild craftsman. during the 18th century, people took the recipe into their homes and began baking it themselves. it is rich in eggs and butter, making it similar to brioche. lemon rind and rum add colour and flavour; the dough can also contain raisins and almonds and is plaited like challah. a vánočka may be built up from three progressively smaller plaits stacked on top of one another; this is sometimes interpreted as a rough sculpture of the baby jesus wrapped in cloth and lying in a manger. it has a reputation for being difficult to prepare, so in many households superstitions and special customs are attached to the baking process. when making vánočka, it is said that one must think of everyone dear to you. another custom is to avoid touching the vánočka with metal. finally, the person who is making the vánočka should jump up and down while the dough rises.the bread is named after vánoce meaning christmas in czech (vianoce in slovak). out of identical dough, a loaf called mazanec is made at easter.

Main

Pljeskavica

Pljeskavica (serbian cyrillic: пљескавица, pronounced [pʎɛ̂skaʋitsa]) is a grilled dish consisting of a spiced meat patty mixture of pork, beef and lamb. it is one of the national dishes of serbia and is very popular in the neighbouring balkan and former yugoslavian countries of bosnia and herzegovina, croatia, and montenegro. it is a main course served with onions, kajmak (milk cream), ajvar (relish), and urnebes (spicy cheese salad), either on plate with side dishes, or with lepinja (flatbread, as a type of hamburger). recently, pljeskavica has gained popularity elsewhere in europe and is served in a few speciality fast food restaurants in germany, sweden, and austria. varieties include the "leskovac pljeskavica" (leskovačka pljeskavica) very spicy with onions, "šar pljeskavica" (šarska pljeskavica) stuffed with kačkavalj cheese, "hajduk pljeskavica" (hajdučka pljeskavica) of beef mixed with smoked pork meat, and "vranje pljeskavica" (vranjanska pljeskavica).the 'leskovac pljeskavica' is a brand of serbia.

Breakfast

Pogača

Pogača is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia. found in the cuisines of the balkans, it can be leavened or unleavened, though the latter is considered more challenging to make. it is generally made from wheat flour, but barley and sometimes rye may be added. it can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.

Side, Snack, Appetizer

Pogača

Pogača is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia. found in the cuisines of the balkans, it can be leavened or unleavened, though the latter is considered more challenging to make. it is generally made from wheat flour, but barley and sometimes rye may be added. it can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.

Side, Snack, Appetizer

Potato

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

Side, Snack, Appetizer

Pretzel

A pretzel (listen ), from dialectal german pronunciation, standard german: breze(l) (listen and french / alsatian: bretzel) is a type of baked bread made from dough that is commonly shaped into a knot. the traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). today, pretzels come in a wide range of shapes. salt is the most common seasoning for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the maillard reaction. other seasonings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts. varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life.

Breakfast

Pretzel

A pretzel (listen ), from dialectal german pronunciation, standard german: breze(l) (listen and french / alsatian: bretzel) is a type of baked bread made from dough that is commonly shaped into a knot. the traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). today, pretzels come in a wide range of shapes. salt is the most common seasoning for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the maillard reaction. other seasonings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts. varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life.

Breakfast

Proja

Proja (cyrillic: проја, pronounced [ˈprǒːja]) is a serbian dish made of corn flour, baking powder, sunflower oil, sparkling water and salt. proya is an alternative name used in bosnia and herzegovina. it has been popular in times of widespread poverty, mostly before the 1250s, and remains a common everyday meal. it is often mistaken with projara, a somewhat fancier variant of proja, which includes the additional ingredients flour, eggs and yogurt. the ingredients should be mixed together, and baked in a greased pan (which should be 5 cm high) until golden. best served with kajmak and sour cream.

Side, Snack, Appetizer

Proja

Proja (cyrillic: проја, pronounced [ˈprǒːja]) is a serbian dish made of corn flour, baking powder, sunflower oil, sparkling water and salt. proya is an alternative name used in bosnia and herzegovina. it has been popular in times of widespread poverty, mostly before the 1250s, and remains a common everyday meal. it is often mistaken with projara, a somewhat fancier variant of proja, which includes the additional ingredients flour, eggs and yogurt. the ingredients should be mixed together, and baked in a greased pan (which should be 5 cm high) until golden. best served with kajmak and sour cream.

Main

Punjene paprike

Punjena paprika (pronounced [pûɲenaː pǎprika]) (lit. stuffed pepper) is a southeastern european dish made of peppers, stuffed with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices, salt, tomato, minced meat and rice. the dish is called punjena paprika/пуњена паприка in croatian and serbian language, filovana paprika in bosnian, polnjena paprika in slovenian, palnena chushka in bulgarian, polneti piperki in macedonian, plněná paprika in czech, plnená paprika in slovak, and töltött paprika in hungarian, meaning "stuffed peppers", фарширований перець in ukrainian, meaning "stuffed pepper". it is popular as a summer meal in hungary, czech republic, slovakia, serbia, north macedonia, bulgaria, bosnia, croatia, slovenia, montenegro, and ukraine. there are also many variations of the dish across the balkans.

Main

Punjeni patlidžani

Stuffed eggplant

Main

Qofte

Kofta are a family of meatball or meatloaf dishes found in middle eastern, south caucasian, south asian, balkan, and central asian cuisines. in the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. the earliest known recipes are found in early arab cookbooks and call for ground lamb. there are many national and regional variations. there are also vegetable and uncooked versions. shapes vary and include balls, patties, and cylinders. sizes typically vary from that of a golf ball to that of an orange.

Drink

Rakia

Rakia, rakija or raki (), is the collective term for fruit spirits (or fruit brandy) popular in the balkans. the alcohol content of rakia is normally 40% abv, but home-produced rakia can be stronger (typically 50%).

Drink

Rasol

Kraut juice (called sauerkrautsaft in german, zeamă de varză/moare in romanian, rasol, rasoj or rasuluk in the balkans) is a beverage that consists of the liquid in which sauerkraut is cured. it is the juice of the vegetable itself and the pickling brine.it is widely available in many central and eastern european countries, such as germany and serbia, and in the parts of the u.s. northeast and midwest where german immigrants settled, such as central and western pennsylvania. it may be taken as a dietary supplement, as it is a source of vitamin c, b vitamins, vitamin e, vitamin k, potassium (475 mg), calcium, phosphorus, sulphur, iron, copper, zinc, magnesium and lactic acid.

Main

Ražnjići

Ražnjići (serbian cyrillic: ражњићи) is a popular balkan specialty of grilled meat on a skewer, equivalent of the greek souvlaki and turkish şaşlık. the name is derived from ražanj meaning "skewer".

Side, Snack, Appetizer

Reçel

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Dessert, Sweet

Revani

Basbousa (arabic: بسبوسة basbūsah) is a sweet, syrup-soaked semolina cake that originated in egypt, and is also common in other countries. the semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. it is also found in most areas of the former ottoman empire, and is featured in middle eastern cuisines, greek cuisine, azerbaijani cuisine, turkish cuisine, ethiopian cuisine, yemeni cuisine and others.

Side, Snack, Appetizer

Ruska salata

Olivier salad (russian: салат оливье, tr. salat olivye) is a traditional salad dish in russian cuisine, which is also popular in other post-soviet countries and around the world. in different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas, eggs, celeriac, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. in many countries, the dish is commonly referred to as russian salad, in brazil it is called maionese, and in a few scandinavian countries (norway and denmark) it is called russisk salat (russian salad). in russia and other post-soviet states, as well as in russophone communities worldwide, the salad has become one of the main dishes on zakuski tables served during new year's eve ("novy god") celebrations.

Breakfast

Salami

Salami ( sə-lah-mee) is a cured sausage consisting of fermented and air-dried meat, typically pork. historically, salami was popular among southern, eastern, and central european peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. countries and regions across europe make their own traditional varieties of salami.

Side, Snack, Appetizer

Salata od pasulja

Bean salad

Side, Snack, Appetizer

Šar cheese

Šar cheese (albanian: djathë i sharrit, serbian: šarski sir/шарски сир) is a hard cheese made in gora, opolje and štrpce, located in the šar mountains of kosovo. it is made of sheep and cow milk and usually added to salads and main dishes, pitas, served with bread or eaten alone. the hallmarks of the cheese are its saltiness, and the fact that it is a treat for any time of the day or year.

Main

Sarma

Sarma (cyrillic: сарма), commonly marketed as stuffed grape leaves or stuffed cabbage leaves, is a stuffed dish in southeastern european and middle eastern cuisine that comprises fermented leaves—such as cabbage, patencia dock, collard, grapevine, kale or chard leaves—rolled around a filling of grains (such as rice), minced meat, or both. sarma is part of the broader category of stuffed dishes known as dolma.