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.

Side, Snack, Appetizer

Arnavut ciğeri

Arnavut ciğeri (literally "albanian liver") is a turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley.

Main

Arnavut ciğeri

Arnavut ciğeri (literally "albanian liver") is a turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley.

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.

Drink

B-52

The b-52 (also b52 or bifi or bifty) cocktail is a layered shot composed of a coffee liqueur (kahlúa), an irish cream (baileys irish cream), and a grand marnier (in later versions replaced with triple sec or cointreau). when prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities).

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

Bakllava me mjaltë

Baklava with honey, layered phyllo pastry with nuts and honey

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.

Main

Bamje me mish qingji

Lamb and okra stew

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.

Breakfast

Boiled egg

Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. boiled eggs are a popular breakfast food around the world. besides a boiling water immersion, there are a few different methods to make boiled eggs. eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. the egg timer was named for commonly being used to time the boiling of eggs.

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

Bream

Bream ( (listen) ) are species of freshwater and marine fish belonging to a variety of genera including abramis (e.g., a. brama, the common bream), acanthopagrus, argyrops, blicca, brama, chilotilapia, etelis, lepomis, gymnocranius, lethrinus, nemipterus, pharyngochromis, rhabdosargus, scolopsis, or serranochromis. although species from all of these genera are called "bream", the term does not imply a degree of relatedness between them. fish termed "bream" tend to be narrow, deep-bodied species. the name is a derivation of the middle english word breme, of old french origin. the term sea bream is sometimes used for gilt-head bream (sparus aurata), (orata in italy, dorada in spain) or porgies (both family sparidae) or pomfrets (family bramidae) .

Side, Snack, Appetizer

Buke e thjeshte

No-knead bread

Side, Snack, Appetizer

Buke misri

Cornbread

Breakfast

Buke shtepie

Homemade bread or bread rolls

Side, Snack, Appetizer

Buke shtepie

Homemade bread or bread rolls

Main

Burani me spinaq e veze

Rice with spinach and poached eggs

Side, Snack, Appetizer

Burani me spinaq e veze

Rice with spinach and poached eggs

Main

Byrek

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.

Main

Byrek me presh

Leek pie

Drink

Caipirinha

Caipirinha (portuguese pronunciation: [kajpiˈɾĩj̃ɐ]) is brazil's national cocktail, made with cachaça (sugarcane hard liquor), sugar, and lime. the drink is prepared by mixing the fruit and the sugar together, then adding the liquor. this can be made in a single large glass to be shared among people, or in a larger jar, from which it is served in individual glasses.

Breakfast

Canned fish

Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. canning is a method of preserving food, and provides a typical shelf life ranging from one to five years. fish have low acidity levels at which microbes can flourish. from a public safety point of view, foods with low acidity (ph greater than 4.6) need sterilization at high temperatures (116–130°c). achieving temperatures above the boiling point requires pressurized cooking. after sterilization, the containing can prevents microorganisms from entering and proliferating inside. other than sterilization, no other method is dependable as a preservative. for example, the microorganism clostridium botulinum (which causes botulism) can only be eliminated at temperatures above the boiling point. preservation techniques are needed to prevent fish spoilage and lengthen shelf life. they are designed to inhibit the activity of spoilage bacteria and the metabolic changes leading to a loss of fish quality. spoilage bacteria are the specific bacteria that produce the unpleasant odours and flavours associated with spoiled fish.

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.

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.

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

Çumlek lepuri

Rabbit and onion casserole

Main

Cuttlefish

Cuttlefish or cuttles are marine molluscs of the order sepiida. they belong to the class cephalopoda, which also includes squid, octopuses, and nautiluses. cuttlefish have a unique internal shell, the cuttlebone, which is used for control of buoyancy. cuttlefish have large, w-shaped pupils, eight arms, and two tentacles furnished with denticulated suckers, with which they secure their prey. they generally range in size from 15 to 25 cm (6 to 10 in), with the largest species, the giant cuttlefish (sepia apama), reaching 50 cm (20 in) in mantle length and over 10.5 kg (23 lb) in mass.cuttlefish eat small molluscs, crabs, shrimp, fish, octopus, worms, and other cuttlefish. their predators include dolphins, sharks, fish, seals, seabirds, and other cuttlefish. the typical life expectancy of a cuttlefish is about 1–2 years. studies are said to indicate cuttlefish to be among the most intelligent invertebrates. cuttlefish also have one of the largest brain-to-body size ratios of all invertebrates.the "cuttle" in cuttlefish comes from the old english name for the species, cudele, which may be cognate with the old norse koddi (cushion) and the middle low german kudel (rag). the greco-roman world valued the cuttlefish as a source of the unique brown pigment the creature releases from its siphon when it is alarmed. the word for it in both greek and latin, sepia, now refers to the reddish-brown color sepia in english.

Drink

Dhallë

{{infobox food | name = ayran | image = file:fresh ayran.jpg | caption = | alternate_name = ayran, doogh, dove, daw, çeqilmast, xynogala, dhallë, tan, chalap or yogurt milk | country = | region = [[lebanon], central asia, middle east, balkans | creator = | course = beverage | type = dairy product | served = cold or lukewarm (depending on preference) | main_ingredient = yogurt, water, salt | variations = | calories = | other = }} 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

Djathe fishtai

Side, Snack, Appetizer

Djath I bardhe

Feta (greek: φέτα, féta) is a greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. it is soft, with small or no holes, a compact touch, few cuts, and no skin. crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. its flavor is tangy and salty, ranging from mild to sharp. feta is used as a table cheese, in salads such as greek salad, and in pastries, notably the phyllo-based greek dishes spanakopita "spinach pie" and tyropita "cheese pie". it is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. it can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes. since 2002, feta has been a protected designation of origin in the european union. eu legislation and similar legislation in 25 other countries limits the name feta to cheeses produced in the traditional way in mainland greece and lesbos prefecture, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area.similar white, brined cheeses (often called "white cheese" in various languages) are made traditionally in the balkans and around the black sea, and more recently elsewhere. outside the eu, the name feta is often used generically for these cheeses.

Drink

Dukagjin

Grape juice, sugar and mustard

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.

Drink

Espresso con panna

Espresso con panna, which means "espresso with cream" in italian, is a single or double shot of espresso topped with whipped cream. in france and in the united kingdom it is known as café viennois. in northern continental europe, the term wiener melange refers to a different drink, made with foamed milk and having no whipped cream on top. in vienna, an espresso con panna is properly called a franziskaner, but ordering a wiener melange may sometimes yield the arrival of espresso con panna even in vienna. in france, café viennois refers to both an espresso con panna and a wiener melange. in australia, a similar drink may be called café vienna although espresso con panna will traditionally be in an espresso sized cup, whereas café vienna will be served in the same size as a latte. historically served in a demitasse cup, it is perhaps a more old fashioned drink than a latte or cappuccino, though still very popular, whichever name it receives, at coffeehouses in budapest and vienna.

Side, Snack, Appetizer

Fasule te pjekura

Baked beans

Main

Fergese me melci

Stewed liver with bell peppers, tomatoes, garlic, feta, ricotta, cooked in a clay pot, there is also a variation made without meat

Side, Snack, Appetizer

Fërges Tirane

Sauteed tomatoes, peppers and eggs, similar to shakshouka, there are also variations with liver, veal

Main

Fërges Tirane

Sauteed tomatoes, peppers and eggs, similar to shakshouka, there are also variations with liver, veal

Main

Fileto pule me panna dhe kerpudha

Chicken breasts and mushrooms in cream sauce

Main

Fileto vici me pana dhe kerpudha

Beef filet with mushrooms in a cream sauce

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.

Drink

Freddo cappuccino

Two shots of espresso with steamed milk, ice and whipped cream

Dessert, Sweet

Fresh fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Side, Snack, Appetizer

Fruit

Oranges, lemons, dried figs, cherries, raspberries, strawberries, blueberries, watermelon

Drink

Fruit juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. it can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). the largest fruit juice consumers are new zealand (nearly a cup, or 8 ounces, each day) and colombia (more than three quarters of a cup each day). fruit juice consumption on average increases with country income level.

Main

Gjelle

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

Main

Gjelle me arra

Stewed veal or chicken with walnut sauce

Main

Gjelle me bizele

Meat and vegetable stew with green peas, made with lamb, beef or bacon

Main

Gjelle me mashurka

Meat and vegetable stew with green beans, made with beef or lamb

Main

Gjelle me perime

Vegetable stew, may also include beef or lamb

Side, Snack, Appetizer

Gjizë

Quark or quarg is a type of fresh dairy product made from milk. the milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. it can be classified as fresh acid-set cheese. traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. it is soft, white and unaged, and usually has no salt added. it is traditional in the cuisines of baltic, germanic and slavic-speaking countries. dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. in germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in eastern europe cottage cheese is usually viewed as a type of quark (e.g. russian for cottage cheese is "зернёный творог" zernyony tvorog, literally "grainy quark"). quark is similar to french fromage blanc, indian paneer, and the queso fresco/queijo fresco made in the iberian peninsula and in some latin american countries. it is distinct from italian ricotta because ricotta (italian "recooked") is made from scalded whey. quark is somewhat similar to yogurt cheeses such as the south asian chak(k)a, bengali chhena, the arabic labneh, and the central asian suzma or kashk, but while these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria.

Side, Snack, Appetizer

Gliko fiku i eger

Wild figs preserved in syrup

Main

Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

Side, Snack, Appetizer

Grčka salata

Greek salad or horiatiki salad (greek: χωριάτικη σαλάτα or θερινή σαλάτα) is a popular salad in greek cuisine generally made with pieces of tomatoes, cucumbers, onion, green bell pepper slices, feta cheese (usually served as a slice on top of the other ingredients), and olives (typically kalamata olives) and dressed with salt, greek oregano, and olive oil. a common addition is caper berries (especially on the dodecanese islands). greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a greek farmer might have on hand.

Side, Snack, Appetizer

Grilled vegetables

Vegetables cooked over a flame

Main

Grosh

White bean soup, serve with toast or bread, salad and raki

Dessert, Sweet

Halva

Halva (also halvah, halwa, and other spellings) is a type of confectionery originating from persia and widely spread throughout the middle east. the name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.halva is popular in western, central and south asia, the balkans, the caucasus, eastern europe, north africa and the horn of africa. halva can be kept at room temperature during non-summer months with little risk of spoilage.

Drink

Hardic

Wild berry drink

Breakfast

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.

Side, Snack, Appetizer

Japrak

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.

Main

Japrak

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.

Side, Snack, Appetizer

Jufka

Traditional handmade pasta noodles

Dessert, Sweet

Kabuni

Kabuni is a traditional albanian dessert. it is made of rice fried in butter, mutton broth (ram's neck only), raisins (rinsed first in warm water), and some salt. it is then boiled before sugar, cinnamon, and ground cloves are added. it is served cold.

Breakfast

Kabuni

Kabuni is a traditional albanian dessert. it is made of rice fried in butter, mutton broth (ram's neck only), raisins (rinsed first in warm water), and some salt. it is then boiled before sugar, cinnamon, and ground cloves are added. it is served cold.

Dessert, Sweet

Kadaif

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

Breakfast

Kafe turke

Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering.

Drink

Kafe turke

Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering.

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

Kakavia

Kakavia (greek: κακαβιά) is a greek fish soup. its name comes from the kakavi, the tripod cooking pot used by ancient ionian fishermen. kakavia has been described as "the most ancient of greek fish soups", and related to lineage to the french bouillabaisse; like that stew, kakavia is made with a flexible variety of fish and is associated with fishing villages.it was traditionally made from the smallest fish caught by fishermen, along with olive oil, onions, and saffron.one modern recipe calls for filleted and chunked whitefish (such as cod, goliath grouper, or snapper), prawns, fish or vegetable stock, tomatoes, onions, potatoes, olive oil, lemon juice, and a garnish of flatleaf (italian) parsley. another calls for three or four kinds of fish cleaned and sliced for poaching (bass, cod, hake, haddock, halibut, trout, pollock, snapper, rockfish, whiting), plus shrimp and perhaps lobster or scallops, along with onions, scallions, or leeks; olive oil; tomato; stalk fennel or celery; fresh parsley; fresh thyme; bay leaf; ground black pepper; white wine and water; and toasted croutons.kakavia is similar to other types of mediterranean fish stew, such as the french bouillabaisse, italian cacciucco, spanish zarzuela, and portuguese caldeirada.

Drink

Kallmet

Dessert, Sweet

Kanojët

Cannoli (italian: [kanˈnɔːli]; sicilian: cannola [kanˈnɔːla]) are italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta—a staple of sicilian cuisine. they range in size from 9 to 20 centimetres (3+1⁄2 to 8 in). in mainland italy, they are commonly known as cannoli siciliani (sicilian cannoli).

Side, Snack, Appetizer

Komposto

Compote or compôte (french for mixture) is a dessert originating from medieval europe, made of whole or pieces of fruit in sugar syrup. whole fruits are cooked in water with sugar and spices. the syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. the compote is served either warm or cold.

Side, Snack, Appetizer

Kos

Yogurt, used in tavë kosi, cake

Breakfast

Kos

Yogurt, used in tavë kosi, cake

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.

Side, Snack, Appetizer

Kulaç

Soda bread

Dessert, Sweet

Kurabie

Qurabiya (also ghraybe, ghorayeba, ghoriba (arabic: غريبة), ghribia, ghraïba, or ghriyyaba and numerous other spellings and pronunciations) is a shortbread-type biscuit, usually made with ground almonds. versions are found in most countries of the arab world, with various different forms and recipes.in the maghreb and egypt, it is often served with libyan tea, arabic coffee or maghrebi mint tea. ghoriba has been around in the greater syria area, iraq and other arab countries since ancient times. they are similar to polvorones from andalusia.

Main

Laker me mish

Stewed cabbage with beef or lamb

Side, Snack, Appetizer

Lakra turshi

Sauerkraut, fermented cabbage

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

Dessert, Sweet

Melomakarona

The melomakarono (greek: μελομακάρονο plural: μελομακάρονα, melomakarona) is an egg-shaped greek dessert made mainly from flour, olive oil, and honey. along with the kourabies it is a traditional dessert prepared primarily during the christmas holiday season. they are also known as finikia.historically, melomakarona are thought to be derived from the ancient and medieval makaria, which were eaten during funerals. gradual changes in the recipe and the addition of dipping them in honey led to melomakarona which etymologically is derived from the greek word for honey "meli" and "makaria".typical ingredients of the melomakarono are flour or semolina, sugar, orange zest and/or fresh juice, cognac (or similar beverage), cinnamon and olive oil. during rolling they are often filled with ground walnuts. immediately after baking, they are immersed for a few seconds in cold syrup made of honey and sugar dissolved in water. finally, they are decorated with ground, as well as bigger pieces of walnut. dark chocolate-covered melomakarona are also a more recent variation of the traditional recipe.

Side, Snack, Appetizer

Meze

Meze or mezze (, ) is a selection of small dishes served as appetizers in much of west asia, middle east and the balkans. meze is often served as a part of multi-course meals. they are popular in syria, lebanon, iran, palestine, jordan, greece, turkey, israel, the caucasus and the balkans.

Breakfast

Milk

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. it is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. immune factors and immune-modulating components in milk contribute to milk immunity. early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. milk contains many nutrients, including protein and lactose.the us cdc recommends that children over the age of 12 months should have two servings of dairy milk products a day.as an agricultural product, dairy milk is collected from farm animals. in 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. india is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. because there is an ever-increasing demand for dairy products within india, it could eventually become a net importer of dairy products. new zealand, germany and the netherlands are the largest exporters of milk products.more than six billion people worldwide consume milk and milk products, and between 750 and 900 million people live in dairy-farming households.

Drink

Milk

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. it is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. immune factors and immune-modulating components in milk contribute to milk immunity. early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. milk contains many nutrients, including protein and lactose.the us cdc recommends that children over the age of 12 months should have two servings of dairy milk products a day.as an agricultural product, dairy milk is collected from farm animals. in 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. india is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. because there is an ever-increasing demand for dairy products within india, it could eventually become a net importer of dairy products. new zealand, germany and the netherlands are the largest exporters of milk products.more than six billion people worldwide consume milk and milk products, and between 750 and 900 million people live in dairy-farming households.

Side, Snack, Appetizer

Mishavinë

Aged cheese made from the milk of cows, sheep and goats, from the kelmend region of albania

Main

Mish shqiptar

Lamb with peppers and tomatoes

Main

Mullet

The mullets or grey mullets are a family (mugilidae) of ray-finned fish found worldwide in coastal temperate and tropical waters, and some species in fresh water. mullets have served as an important source of food in mediterranean europe since roman times. the family includes about 78 species in 20 genera.mullets are distinguished by the presence of two separate dorsal fins, small triangular mouths, and the absence of a lateral line organ. they feed on detritus, and most species have unusually muscular stomachs and a complex pharynx to help in digestion.

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.

Main

Octopus

People of some cultures eat octopus. the arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain.

Breakfast

Olives

The olive, botanical name olea europaea, meaning 'european olive' in latin, is a species of small tree or shrub in the family oleaceae, found traditionally in the mediterranean basin. when in shrub form, it is known as olea europaea 'montra', dwarf olive, or little olive. the species is cultivated in all the countries of the mediterranean, as well as in australia, new zealand, north and south america and south africa. olea europaea is the type species for the genus olea. the olive's fruit, also called an "olive", is of major agricultural importance in the mediterranean region as the source of olive oil; it is one of the core ingredients in mediterranean cuisine. the tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. hundreds of cultivars of the olive tree are known. olive cultivars may be used primarily for oil, eating, or both. olives cultivated for consumption are generally referred to as "table olives". about 90% of all harvested olives are turned into oil, while about 10% are used as table olives.

Drink

Orme

Appetizer drink made from fermented cabbage

Dessert, Sweet

Oshaf

Pudding made with fresh figs and sheep's milk