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.

Drink

Aperol Spritz

Bittersweet mixed drink made with prosecco, aperol (bitter aperitif) and club soda, garnished with an orange slice

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.

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.

Main

Banitsa

Banitsa (bulgarian: баница, macedonian: баница, serbian: баница, гибаница ) also transliterated as banica and banitza) is a traditional pastry dish made in bulgaria, north macedonia and serbia, prepared by layering a mixture of whisked eggs, natural yogurt and pieces of white brined cheese between filo pastry and then baking it in an oven. traditionally, lucky charms are put into the pastry on certain occasions, particularly on new year's eve. these charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). more recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. wishes may include happiness, health, or success throughout the new year (similar to fortune cookies). banitsa is served for breakfast with plain yogurt, ayran, or boza. it can be eaten hot or cold. some varieties include banitsa with spinach "спаначник" (spanachnik) or the sweet version, banitsa with milk "млечна баница" (mlechna banitsa) or pumpkin "тиквеник" (tikvenik).

Dessert, Sweet

Biskota

Cookies

Drink

Bitolsko

Dessert, Sweet

Bombice

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

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

Burek

Borek or burek is a filled anatolian, balkan, middle eastern and central asian pie made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. boreks are mainly associated with the areas of the anatolia, middle east, armenia, and also with the former ottoman empire, including the balkans and the caucasus, eastern european and central european countries, northern africa and central asia. a borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. they are usually baked but some varieties can be fried. borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. it is a custom of sephardic jews to have bourekas for their shabbat breakfast meal on saturday mornings. in israel it has become commonplace to have borek as a breakfast food with coffee. it is commonly served with afternoon tea in turkey. it is commonly served with a yogurt drink in serbia and north macedonia.

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Main

Chicken soup

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. the classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

Main

Chomlek

Meat and vegetable stew

Main

Chorba

Chorba from arabic (شوربه) from the word chareb (شرب, drinked) or shorba is a broad class of stews or rich soups found in national cuisines across the middle east, algeria, central europe, eastern europe, central asia, middle east, balkans and the indian subcontinent. it is often prepared with added ingredients but served alone as a broth or with bread.

Side, Snack, Appetizer

Cironki

Salted and dried alburnus belvica fish

Main

Ckembe corba

Tripe soup

Drink

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.

Drink

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.

Main

Čorba

Chorba from arabic (شوربه) from the word chareb (شرب, drinked) or shorba is a broad class of stews or rich soups found in national cuisines across the middle east, algeria, central europe, eastern europe, central asia, middle east, balkans and the indian subcontinent. it is often prepared with added ingredients but served alone as a broth or with bread.

Dessert, Sweet

Cozonac

Cozonac (romanian: [kozoˈnak]) or kozunak (bulgarian: козунак [kozuˈnak]) is a special sweet leavened bread, traditional to southeastern europe, romania, bulgaria and serbia, north macedonia, greece, etc. rich in eggs, milk and butter, it is usually prepared for easter in romania, serbia, bulgaria, and mostly for every major holiday (christmas, easter, new year's day) in romania and moldova. the name comes from the bulgarian word for hair-коса/kosa, or greek: ϰοσωνάϰι kosōnáki, a diminutive form of ϰοσώνα kosṓna.cozonac was the sweet chosen to represent romania in the café europe initiative of the austrian presidency of the european union, on europe day 2006.

Side, Snack, Appetizer

Cozonac

Cozonac (romanian: [kozoˈnak]) or kozunak (bulgarian: козунак [kozuˈnak]) is a special sweet leavened bread, traditional to southeastern europe, romania, bulgaria and serbia, north macedonia, greece, etc. rich in eggs, milk and butter, it is usually prepared for easter in romania, serbia, bulgaria, and mostly for every major holiday (christmas, easter, new year's day) in romania and moldova. the name comes from the bulgarian word for hair-коса/kosa, or greek: ϰοσωνάϰι kosōnáki, a diminutive form of ϰοσώνα kosṓna.cozonac was the sweet chosen to represent romania in the café europe initiative of the austrian presidency of the european union, on europe day 2006.

Main

Doğrama

Shredded meat and bread stew

Dessert, Sweet

Eklerki

An éclair (, ; french pronunciation: ​[e.klɛʁ]) is a pastry made with choux dough filled with a cream and topped with a flavored icing. the dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. the icing is sometimes caramel, in which case the dessert may be called a bâton de jacob. a similar pastry in a round rather than oblong shape is called a religieuse.

Drink

Fermented milk

Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as lactobacillus, lactococcus, and leuconostoc. the fermentation process increases the shelf life of the product while enhancing its taste and improving the digestibility of its milk. there is evidence that fermented milk products have been produced since around 10,000 bc. a range of different lactobacilli strains has been grown in laboratories allowing for many cultured milk products with different flavors and characteristics.

Main

Fish with rice

Drink

Freddo espresso

Two shots of espresso with sugar and ice

Main

Fried fish

Fried fish is any fish or shellfish that has been prepared by frying. often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. fish is fried in many parts of the world, and fried fish is an important food in many cuisines. for many cultures, fried fish is historically derived from pescado frito, and the traditional fish and chips dish of england which it may have inspired. the latter remains a staple take-out dish of the uk and its former and present colonies. fried fishcakes made of cod (and other white fish, such as haddock or whiting) are a widely available in the frozen food sections of u.s. grocery stores. long john silver's, skipper's, captain d's, and arthur treacher's are well-known north american chain restaurants that serve fried fish as their main food offering. catfish are also a prevalent farm-raised type of fish that is often served fried throughout the world. a classic fried fish recipe from france is the sole meunière.

Side, Snack, Appetizer

Fruit

Berries, cherries

Side, Snack, Appetizer

Gevrek

Circle-shaped bread topped with roasted sesame seeds, similar to simit though gevrek is fermented for a shorter period of time and is immersed in boiling molasses, whereas simit is immersed in cold molasses - macedonia; i̇zmir/turkey

Breakfast

Gibanica

Gibanica (serbian cyrillic: гибаница, pronounced [ˈɡibanit͡sa]) is a traditional pastry dish popular all over the balkans. it is usually made with cottage cheese and eggs. recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes. a derivative of the serbo-croatian verb gibati/гибати meaning "to fold; sway, swing, rock", the pastry was mentioned in vuk stefanović karadžić's serbian dictionary in 1818 and by a slovenian priest jožef kosič in 1828, where it was described as a special slovenian cake which is "a must at wedding festivities and is also served to workers after finishing a big project". it is a type of layered strudel, a combination of turkish and austrian influences in different cuisines of the former yugoslavia. today the versions of this cake can be found in slovenia, croatia, serbia, bosnia, and other regions of the former yugoslavia. variants of this rich layered strudel are found in hungary, bulgaria, north macedonia, greece, turkey, and syria.gibanica may sometimes also refer to a walnut roll, which is a sweet bread with a spiral of walnut paste rolled up inside.

Main

Gibanica

Gibanica (serbian cyrillic: гибаница, pronounced [ˈɡibanit͡sa]) is a traditional pastry dish popular all over the balkans. it is usually made with cottage cheese and eggs. recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes. a derivative of the serbo-croatian verb gibati/гибати meaning "to fold; sway, swing, rock", the pastry was mentioned in vuk stefanović karadžić's serbian dictionary in 1818 and by a slovenian priest jožef kosič in 1828, where it was described as a special slovenian cake which is "a must at wedding festivities and is also served to workers after finishing a big project". it is a type of layered strudel, a combination of turkish and austrian influences in different cuisines of the former yugoslavia. today the versions of this cake can be found in slovenia, croatia, serbia, bosnia, and other regions of the former yugoslavia. variants of this rich layered strudel are found in hungary, bulgaria, north macedonia, greece, turkey, and syria.gibanica may sometimes also refer to a walnut roll, which is a sweet bread with a spiral of walnut paste rolled up inside.

Main

Gjelle

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

Side, Snack, Appetizer

Gjomleze

Multi-layered flaky pastry, made with multiple thin layers of batter baked in succession, serve with kefir

Drink

Gorsko

Side, Snack, Appetizer

Honey

Made by apis mellifera macedonica honeybees

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.

Side, Snack, Appetizer

Jufka

Traditional handmade pasta noodles

Main

Kačamak

Kačamak is a kind of maize porridge made in parts of western asia and southeastern europe. its name is derived from the turkish word kaçamak, meaning escapade. it is also known as bakrdan (бакрдан) in north macedonia.

Dessert, Sweet

Kadaif

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

Main

Kajgana

Scrambled eggs, used in omelettes, with meat, vegetables, cheese, wrapped in pastry, made into croquettes

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.

Side, Snack, Appetizer

Kashkaval

Kashkaval is a type of cheese made from cow's milk, sheep's milk or both. in albania, bulgaria, north macedonia, serbia and romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). in english-language menus in bulgaria, kashkaval is translated as "yellow cheese" (whereas sirene is usually translated as "white cheese" or simply "cheese").

Main

Kebapi

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.

Side, Snack, Appetizer

Kifli

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.

Side, Snack, Appetizer

Kifli

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.

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.

Side, Snack, Appetizer

Kisela zelka

Sauerkraut (; german: [ˈzaʊɐˌkʁaʊt] (listen), lit. "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. it has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. it is one of the best-known national dishes in germany. although in english-speaking countries it is known under its german name, it is also widely known in eastern europe and other places (see below). for example in russia "k`islaya kap`usta" (кислая капуста) or "kv`ashenaya kap`usta" (квашеная капуста) has been a traditional and ubiquitous dish from ancient times.

Side, Snack, Appetizer

Kiselo mleko

Strained yogurt, greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. in europe and north america, it is often made from low-fat or fat-free cow's milk. in iceland, a similar product named skyr is made. strained yogurt is generally marketed in north america as "greek yogurt" and in the uk as "greek-style yogurt", though strained yogurt is also widely eaten in levantine, eastern mediterranean, middle eastern, central asian and south asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. it is used in a variety of dishes, cooked or raw, savory or sweet. straining makes even nonfat varieties thicker, richer, and creamier than unstrained. since straining removes the whey, more milk is required to make strained yogurt, increasing the production cost. thickeners such as pectin, locust bean gum, starches or guar gum may also be used to thicken yogurts. in western europe and the us, strained yogurt has increased in popularity compared to unstrained yogurt. since the straining process removes some of the lactose, strained yogurt is lower in sugar than unstrained yogurt.it was reported in 2012 that most of the growth in the $4.1 billion american yogurt industry came from the strained yogurt sub-segment, typically marketed as "greek yogurt". in the us, there is no legal or standard definition of greek yogurt, and yogurt thickened with thickening agents may also be sold as "greek yogurt".

Breakfast

Kiselo mleko

Strained yogurt, greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. in europe and north america, it is often made from low-fat or fat-free cow's milk. in iceland, a similar product named skyr is made. strained yogurt is generally marketed in north america as "greek yogurt" and in the uk as "greek-style yogurt", though strained yogurt is also widely eaten in levantine, eastern mediterranean, middle eastern, central asian and south asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. it is used in a variety of dishes, cooked or raw, savory or sweet. straining makes even nonfat varieties thicker, richer, and creamier than unstrained. since straining removes the whey, more milk is required to make strained yogurt, increasing the production cost. thickeners such as pectin, locust bean gum, starches or guar gum may also be used to thicken yogurts. in western europe and the us, strained yogurt has increased in popularity compared to unstrained yogurt. since the straining process removes some of the lactose, strained yogurt is lower in sugar than unstrained yogurt.it was reported in 2012 that most of the growth in the $4.1 billion american yogurt industry came from the strained yogurt sub-segment, typically marketed as "greek yogurt". in the us, there is no legal or standard definition of greek yogurt, and yogurt thickened with thickening agents may also be sold as "greek yogurt".

Main

Koftinja

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

Main

Kokoretsi

Kokoretsi or kokoreç is a dish of the balkans and asia minor, consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. the intestines of suckling lambs are preferred.

Main

Kompir mandza

Potato stew, made with meat, onions, tomatoes, carrots, garlic, parsley

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.

Main

Kozica

Nephrops norvegicus, known variously as the norway lobster, dublin bay prawn, langoustine (compare langostino) or scampi, is a slim, orange-pink lobster which grows up to 25 cm (10 in) long, and is "the most important commercial crustacean in europe". it is now the only extant species in the genus nephrops, after several other species were moved to the closely related genus metanephrops. it lives in the north-eastern atlantic ocean, and parts of the mediterranean sea, but is absent from the baltic sea and black sea. adults emerge from their burrows at night to feed on worms and fish.

Main

Krap

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.

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 .

Dessert, Sweet

Kuglof

A gugelhupf (also kugelhupf, guglhupf, gugelhopf, and, in france, kouglof, kougelhof, or kougelhopf) is a cake traditionally baked in a distinctive circular bundt mold that has a circular hole in the middle. there are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a marbled combination of the two. it is popular in a wide region of central europe particularly in southern germany, alsace, austria, switzerland, croatia, hungary, bosnia, serbia, slovakia, slovenia, czech republic and poland. it is not closely related to the christmas cake in italy known as the pandoro nor to the american bundt cake as that is not yeast based. in the cuisine of the pennsylvania dutch it is known as deitscher kuche (german cake).in late medieval austria, a gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. the name persisted through the austro-hungarian empire, eventually becoming standardized in viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. many regional variations exist, testifying to the widespread popularity of the gugelhupf tradition. several narratives claim the origin of the cake in roman times with a spurious claim relating even further back to the three wise men. the cake was popularized as a prestige pastry by emperor franz joseph of austria and was popularized in france by marie-antoinette. the gugelhupf was the sweet chosen to represent austria in the café europe initiative of the austrian presidency of the european union, on europe day 2006.

Drink

Latte

Caffè latte (italian: [kafˌfɛ lˈlatte]), often shortened to just latte () in english, is a coffee beverage of italian origin made with espresso and steamed milk. variants include the chocolate-flavored mocha or replacing the coffee with another beverage base such as masala chai (spiced indian tea), mate, matcha, turmeric, or rooibos; other types of milk, such as soy milk or almond milk, are also used. the term comes from the italian caffellatte or caffè latte, from caffè e latte, literally "coffee and milk"; in english orthography either or both words sometimes have an accent on the final e (a hyperforeignism in the case of *latté, or to indicate it is pronounced, not the more-common silent final e of english). in northern europe and scandinavia, the term café au lait has traditionally been used for the combination of espresso and milk. in france, café latte is from the original name of the beverage (caffè latte); a combination of espresso and steamed milk equivalent to a "latte" is in french called grand crème and in german milchkaffee or (in austria) wiener melange.

Dessert, Sweet

Lenja pita

Cake with a fruit or walnut layer in the middle, made with apples, cherries, walnuts, poppy seeds

Dessert, Sweet

Lokum

Turkish delight or lokum (ottoman turkish: لوقوم) is a family of confections based on a gel of starch and sugar. premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon. the confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar to prevent clinging. other common flavors include cinnamon and mint. in the production process, soapwort may be used as an emulsifying additive. the origin of turkish delight is not precisely known, but the confection is known to have been produced in turkey and iran (persia) as early as the late 18th century.

Side, Snack, Appetizer

Lutenica

Ljutenica, lyutenitsa or lutenica (bulgarian: лютеница, macedonian: лутеница, serbian: љутеница; lyuto or luto meaning "hot") is a (sometimes spicy) vegetable relish or chutney in bulgarian, macedonian and serbian cuisines. the ingredients include peppers, aubergines, carrots, garlic, vegetable oil, sugar, salt, and tomatoes. it comes in many varieties: smooth; chunky; with chili peppers or eggplant; and hot or mild.in recent years, industrial production of ljutenica and ajvar has flourished. large-scale production of both relishes has popularized them outside the balkans.

Side, Snack, Appetizer

Makalo

Garlic sauce, dip or spread, several variations, serve with bread, meat, fish, fries

Side, Snack, Appetizer

Malidzano

Malidzano is a traditional macedonian spread made from puréed bell peppers, eggplant, oil, salt and mustard (optional). it derives its name from the italian word for eggplant, melanzane. malidzano is usually served as an appetizer with a side of bread like spread and piece of white cheese. in other countries of western balkans (serbia, bosnia and herzegovina, croatia), it is prepared with both green or red peppers so the color of the spread depends from that.

Main

Manti

Manti is a type of dumpling popular in most turkic cuisines, as well as in the cuisines of the south caucasus and balkans, central asia, afghanistan and chinese muslims. manti are also consumed throughout russia and other post-soviet countries, where the dish spread from the central asian republics. the dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, in a thin dough wrapper and either boiled or steamed. size and shape vary significantly depending on the geographical location. manti resemble the chinese jiaozi, korean mandu, mongolian buuz and the tibetan momo and the dish's name is cognate with the korean mandu, chinese mantou and japanese manjū, although the modern chinese and japanese counterparts refer to different dishes.the name, depending on the language, can refer to a single dumpling or to more than one dumpling at a time; in english, it is often used as both a singular and plural form.

Drink

Mastika

Mastika or mastiha is a liqueur seasoned with mastic, a resin with a slightly pine or cedar-like flavor gathered from the mastic tree, a small evergreen tree native to the mediterranean region. in greece, mastiha (greek: μαστίχα) or mastichato (greek: μαστιχάτο) is a sweet liqueur produced with the mastika resin from the greek island of chios, which is distilled after hardening to crystals. sugar is typically added. it is a sweet liqueur that is typically consumed at the end of a meal. it has a distinctive flavor, reminiscent of pine and herbs. it is claimed to have medicinal properties and to aid digestion.in august of 2012, wildfires spread across the island of chios, scorching 31,480 acres of land, and destroying more than half of the island's mastic orchards. because the product has a “protected designation of origin” from the european union, the fire not only impacted local chios farmers, who lost approximately 60 percent of their crops, but also derailed the global supply of the product.

Dessert, Sweet

Mekitsa

Mekitsa (bulgarian: мекица, romanized: mekitsa, lit. 'softness'; plural mekitsi) is a traditional bulgarian dish made of kneaded dough made with yogurt that is deep fried. it is also found in north macedonia and serbia. they are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. in serbia they are called mekike (sing. mekika), mekica or pitulica, and in bulgaria mekitsa. they are similar to hungarian lángos and british yorkshire pudding. mekitsa is conventionally a breakfast dish. after the dough rises, it is torn into small balls, spread into flat rounds and fried in oil. in some recipes, yeast, baking soda, milk or yogurt might be used. a recipe from silistra involves yogurt and bread soda, one from a village near stara zagora uses yeast and yogurt, and a recipe from aytos suggests yeast and milk. one of the oldest known recipes contains only yeast, flour, salt and sugar and it uses water as the sole wet ingredient. it is recommended that the shaping of mekitsi before their frying be done with wet or oiled hand hands, using most commonly vegetable oil. when served, mekitsa is often powdered with icing sugar or garnished with jam, honey or sirene (white cheese). it can also be eaten with yogurt.in north macedonia people prepare the dish the week after a newborn is born. that is like a celebration for the newborn baby, tradition says that it should be in the house where the baby will live, but nowadays this celebration mostly happen in restaurants. the dish was invented in the 5th century in modern-day bulgaria, and is still relevant and popular in the serbian, bulgarian, and north macedonian regions and is a common cultural dish. the name is derived from the slavic root mek ("soft"), referring to the dish's texture. –itsa is a slavic feminine suffix. it tastes like and ingredients are same as the naan flatbread of the indian subcontinent but the only difference is that naan is baked in a traditional clay oven, called tandoor unlike mekista.

Breakfast

Mekitsa

Mekitsa (bulgarian: мекица, romanized: mekitsa, lit. 'softness'; plural mekitsi) is a traditional bulgarian dish made of kneaded dough made with yogurt that is deep fried. it is also found in north macedonia and serbia. they are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. in serbia they are called mekike (sing. mekika), mekica or pitulica, and in bulgaria mekitsa. they are similar to hungarian lángos and british yorkshire pudding. mekitsa is conventionally a breakfast dish. after the dough rises, it is torn into small balls, spread into flat rounds and fried in oil. in some recipes, yeast, baking soda, milk or yogurt might be used. a recipe from silistra involves yogurt and bread soda, one from a village near stara zagora uses yeast and yogurt, and a recipe from aytos suggests yeast and milk. one of the oldest known recipes contains only yeast, flour, salt and sugar and it uses water as the sole wet ingredient. it is recommended that the shaping of mekitsi before their frying be done with wet or oiled hand hands, using most commonly vegetable oil. when served, mekitsa is often powdered with icing sugar or garnished with jam, honey or sirene (white cheese). it can also be eaten with yogurt.in north macedonia people prepare the dish the week after a newborn is born. that is like a celebration for the newborn baby, tradition says that it should be in the house where the baby will live, but nowadays this celebration mostly happen in restaurants. the dish was invented in the 5th century in modern-day bulgaria, and is still relevant and popular in the serbian, bulgarian, and north macedonian regions and is a common cultural dish. the name is derived from the slavic root mek ("soft"), referring to the dish's texture. –itsa is a slavic feminine suffix. it tastes like and ingredients are same as the naan flatbread of the indian subcontinent but the only difference is that naan is baked in a traditional clay oven, called tandoor unlike mekista.

Drink

Mineral water

Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. mineral water may usually be still or sparkling (carbonated/effervescent) according to the presence or absence of added gases. traditionally, mineral waters were used or consumed at their spring sources, often referred to as "taking the waters" or "taking the cure", at places such as spas, baths, or wells. the term spa was used for a place where the water was consumed and bathed in; bath where the water was used primarily for bathing, therapeutics, or recreation; and well where the water was to be consumed. today, it is far more common for mineral water to be bottled at the source for distributed consumption. travelling to the mineral water site for direct access to the water is now uncommon, and in many cases not possible because of exclusive commercial ownership rights. there are more than 4,000 brands of mineral water commercially available worldwide.in many places the term "mineral water" is colloquially used to mean any bottled carbonated water or soda water, as opposed to tap water.

Side, Snack, Appetizer

Mombar

Mombar (in ِarabic: ممبار) or sheep fawaregh (in ِarabic: فوارغ) is a kind of arab sausage dish especially popular in egypt. syria, algeria, tunisia, and libya. it is made from sheep casing stuffed with a rice and meat mixture and deep fried.

Main

Moussaka

Moussaka (, uk also , us also ) is an eggplant- or potato-based dish, often including ground meat, which is common in the balkans and the middle east, with many local and regional variations. the best-known version in europe and the americas is the greek variant created in the 1920s by nikolaos tselementes. many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). in greece, the dish is layered and typically served hot. the versions in egypt, turkey and the rest of the middle east are quite different. in egypt, messa'aa can be made vegan or vegetarian as well as with meat; in all cases, the main ingredient is the fried eggplant. in turkey, mussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. in saudi arabia muṣagga‘a is eaten hot, but in other arab countries, it is often eaten cold, but occasionally hot as well. vegan variants are prepared for fast days.

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.

Dessert, Sweet

Orasnice

Walnut cookies

Dessert, Sweet

Padobranci

A macaron ( mak-ə-ron, french: [makaʁɔ̃] (listen)) or french macaron ( mak-ə-ron) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. the macaron is traditionally held to have been introduced in france by the italian chef of queen catherine de medici during the renaissance. since the 19th century, a typical parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. the confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. it is mildly moist and easily melts in the mouth. macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).

Dessert, Sweet

Palacinki

Palatschinken (or palaccinka, plural palatschinke) is a thin crêpe-like variety of pancake of greco-roman origin. while the dessert is most common in south and west slavic countries, it is also generally known in other parts of central and eastern europe. names of the dish include palaçinka (albanian), palatschinke (pl. palatschinken) (austrian german), palačinka (pl. palačinke) (bosnian, croatian, montenegrin, slovene), palacinka (slovak), palačinka (czech), палачинка (bulgarian, macedonian, serbian), налисник (ukrainian), naleśnik (polish), clătite (romanian), palacinta or palacinca (italian) and palacsinta (hungarian).

Side, Snack, Appetizer

Palatschinke

Palatschinken (or palaccinka, plural palatschinke) is a thin crêpe-like variety of pancake of greco-roman origin. while the dessert is most common in south and west slavic countries, it is also generally known in other parts of central and eastern europe. names of the dish include palaçinka (albanian), palatschinke (pl. palatschinken) (austrian german), palačinka (pl. palačinke) (bosnian, croatian, montenegrin, slovene), palacinka (slovak), palačinka (czech), палачинка (bulgarian, macedonian, serbian), налисник (ukrainian), naleśnik (polish), clătite (romanian), palacinta or palacinca (italian) and palacsinta (hungarian).

Main

Palatschinke

Palatschinken (or palaccinka, plural palatschinke) is a thin crêpe-like variety of pancake of greco-roman origin. while the dessert is most common in south and west slavic countries, it is also generally known in other parts of central and eastern europe. names of the dish include palaçinka (albanian), palatschinke (pl. palatschinken) (austrian german), palačinka (pl. palačinke) (bosnian, croatian, montenegrin, slovene), palacinka (slovak), palačinka (czech), палачинка (bulgarian, macedonian, serbian), налисник (ukrainian), naleśnik (polish), clătite (romanian), palacinta or palacinca (italian) and palacsinta (hungarian).

Dessert, Sweet

Palatschinke

Palatschinken (or palaccinka, plural palatschinke) is a thin crêpe-like variety of pancake of greco-roman origin. while the dessert is most common in south and west slavic countries, it is also generally known in other parts of central and eastern europe. names of the dish include palaçinka (albanian), palatschinke (pl. palatschinken) (austrian german), palačinka (pl. palačinke) (bosnian, croatian, montenegrin, slovene), palacinka (slovak), palačinka (czech), палачинка (bulgarian, macedonian, serbian), налисник (ukrainian), naleśnik (polish), clătite (romanian), palacinta or palacinca (italian) and palacsinta (hungarian).

Side, Snack, Appetizer

Palenta

Polenta (, italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. the dish comes from italy. it may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. the variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. polenta is a staple of northern italian, swiss and balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the central italian one, e.g. tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. in romania and moldova, this dish is known as mămăligă.

Main

Pastrmajlija

Pastrmalija (macedonian: пастрмалија) is a macedonian bread pie made from dough and meat. pastrmalija is usually oval-shaped with sliced meat cubes on top of it. its name derives from the word pastrma, meaning salted and dried meat of sheep or lamb (cf. "pastırma"). it is based on the turkish i̇çli pide. although it is officially called pastrmalija, a popular name among the macedonian people is "pastrmajlija", only adding the letter "j".in its honor, the city of štip organizes an annual festival called "pastrmalijada".

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.

Breakfast

Peciva

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

Side, Snack, Appetizer

Peciva

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

Drink

Pelinkovac

Pelinkovac is a bitter liqueur based on wormwood (croatian and slovenian: pelen or pelin), popular in croatia, serbia, montenegro, bosnia and herzegovina, north macedonia, bulgaria as well as in slovenia, where it is known as pelinkovec or pelinovec. the alcohol content is 28–35% by volume. it has a very bitter taste, resembling that of jägermeister.

Side, Snack, Appetizer

Perec

A pretzel (listen ), from german pronunciation, standard german: breze(l) (listen and french / alsatian: bretzel) is a type of baked pastry 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, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the maillard reaction. other toppings 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.

Main

Piftija

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.

Main

Pilav

Pilaf (us spelling) or pilau (uk spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.at the time of the abbasid caliphate, such methods of cooking rice at first spread through a vast territory from india to spain, and eventually to a wider world. the spanish paella, and the south asian pilau or pulao, and biryani, evolved from such dishes. pilaf and similar dishes are common to balkan, caribbean, south caucasian, central asian, east african, eastern european, latin american, middle eastern, and south asian cuisines. it is a staple food and a popular dish in afghanistan, albania, armenia, azerbaijan, bangladesh, bulgaria, china (notably in xinjiang), cyprus, georgia, greece (notably in crete), india, iraq (notably in kurdistan), iran, israel, kazakhstan, kenya, kyrgyzstan, mongolia, nepal, (pakistani cuisine) pakistan, romania, russia, serbia, sri lanka, tanzania (notably in zanzibar), tajikistan, turkey, turkmenistan, uganda, and uzbekistan.

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

Pita

Savory or sweet phyllo pies or pastries filled with seasonal ingredients, spinach, vegetables, zucchini, cheese, meat, custard, many shapes, for example, triangles, coiled, squares, rolled

Side, Snack, Appetizer

Pita

Pita ( or us: ) or pitta (british english), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the mediterranean, middle east, and neighboring areas. it includes the widely known version with an interior pocket, also known as arabic bread (arabic: خبز عربي; khubz ʿarabī), in england, greek bread is used for pocket versions such as the greek pita, are used for barbecues to a souvlaki wrap. the western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of arab khubz (bread).

Dessert, Sweet

Pita sa jabukama

Apple pastry

Main

Piti

Piti is an azerbaijani soup in the cuisines of the south caucasus, its bordering nations, and central asia, and is prepared in the oven in individual crocks with a glazed interior (called piti in turkic languages). it is made with mutton and vegetables (tomatoes, potatoes, chickpeas), infused with saffron water to add flavour and colour, all covered by a lump of fat, and cooked in a sealed crock. piti is served in the crock, usually accompanied by an additional plate for "disassembling" the meat and the liquid part with vegetables, which may be eaten separately as the first (soup with vegs) and second (meat) course meal. piti is a variety of abgoosht, particularly popular in iran. tasty, flavourful and nourishing piti is traditionally cooked in earthenware pots called chanag, kyupe or dopu. there are so many variations from the balkans, moldova, georgia and mediterranean countries that the name is more an idea of a recipe, rather than a named stew or soup. the etymology of the name is derived from the turkic word bitdi, which means the end of need to eat any more food. the secret to a good piti is long, slow cooking. it is usually served in two courses: the clear soup, served with flatbread (lavash) and then the solid ingredients.

Dessert, Sweet

Plazma torta

Cake made with crushed plazma cookies, many types, for example, chocolate, caramel, fruit

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.

Main

Podvarak

Podvarak (serbian cyrillic: подварак) is a dish, popular across the countries of the former yugoslavia. the primary ingredients are sour cabbage or sauerkraut (подварак од киселог купуса) or fresh cabbage (подварак од слатког купуса), finely chopped onions and meat, usually pork roast or lightly cooked chicken, which are then combined and baked in an oven in order for all flavors to combine. it is considered poor man's food in parts of serbia, montenegro and north macedonia. the dish is commonly seasoned with very finely chopped bacon (typically fried together with chopped onions), garlic, ground paprika and sometimes, but not commonly, tomato sauce or chopped sausage. bacon is often used as flavoring even when the meat ingredient is chicken or turkey meat. the meal is often made in larger quantities for family gatherings in the winter time (it is a common addition to the table at christmas or family gatherings in the days after christmas in both serb and croat communities in the area), and is used as both the main dish or as a meatless (made with bacon, onions and vegetables only) side dish. in bosniak muslim communities in the balkans, the dish is made without bacon or pork, with poultry, beef, or lamb; sometimes lamb pastrami or beef sujuk are used as cured, smoked flavoring for the dish.

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.