81 Dishes

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Štapići

Breadsticks

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Zemicke

Bread rolls

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Hladetina

Head cheese or brawn is a cold cut terrine or meat jelly that originated in europe. however it is popular in the united states among the african-american and white population. in southern louisiana, hog's head cheese is a specialty that used to be a deli and butcher shop staple. it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. despite its name the dish is not a cheese and contains no dairy products. the parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder. variations of head cheese exist throughout europe and the rest of the world, with differences in construction and ingredients. a version pickled with vinegar is known as souse. historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. meat jellies made this way were commonly a peasant food and have been made since the middle ages. modern head cheese recipes may require additional gelatin, or more often need to be reduced to set properly.

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Kaštradina

Smoked and salt-cured meat, for example, goat, lamb, sheep, used in stews (maneštra), cooked with greens (broskva, raštika) or cabbage (kupus)

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Kobasica

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. when used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. when referred to as "a sausage", the product is usually cylindrical and encased in a skin. typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. some sausages are cooked during processing, and the casing may then be removed. sausage-making is a traditional food preservation technique. sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. some cured or smoked sausages can be stored without refrigeration. most fresh sausages must be refrigerated or frozen until they are cooked. sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (garlic, peppers, wine, etc.), and the manner of preparation. in the 21st century, vegetarian and vegan varieties of sausage which completely substitute plant-based ingredients for meat have become much more widely available and consumed.

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Krvavice

Blood sausage, made with offal, pork blood, barley, cornflour or buckwheat, serve with potatoes, onions, sauerkraut

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Kulen

Kulen (pronounced [kǔlen]) is a type of flavored sausage made of minced pork that is traditionally produced in croatia (slavonia) and serbia (vojvodina). a regional festival of kulen is held annually in bački petrovac.a kind of kulen from syrmia has had its designation of origin protected in serbia by an organization from šid. there is also a local variety called slovak kulen made predominantly in bačka by local slovaks. a kind of kulen from slavonia has had its designation of origin protected in croatia by an organization from bošnjaci. in parts of slavonia, kulen is called kulin in ikavian accent. croatian baranya kulen (baranjski kulen) is protected by geographical indication (gi) status from the food and agriculture organization of the united nations.the meat is low-fat, rather brittle and dense, and the flavor is spicy with the hot red paprika bringing it aroma and colour, and garlic for additional spice. the original kulen recipe does not contain black pepper; its hot flavour comes from the paprika. the traditional time of producing kulen is during the pig slaughter done every autumn by most households. kulen matures during the winter; it can be eaten at this time, although not fully dried and cured yet, with very hot taste, but it will develop its full taste by the following summer. to produce a dryer, firmer kulen, it is sometimes kept buried under ashes, which act as a desiccant. kulen is a shelf-stable meat product, with a shelf life of up to two years when stored properly. the meat is stuffed and pressed into bags made of pork intestine, and formed into links that are usually around ten centimeters in diameter, and up to three times as long, weighing around a kilogram. the pieces of kulen are smoked for several months, using certain types of wood. after the smoking they are air-dried for another several months. this process can last up to a year. although similar to other air-dried procedures, the meat is fermented in addition to the air-drying. high-grade kulen is sometimes even covered with a thin layer of mold, giving it a distinct aroma. when the kulen meat is stuffed into the small intestine, the thinness makes it require less smoking and drying and thus also takes less time to mature. this type of sausage is often referred to as kulenova seka (literally kulen's sister). kulen is regarded as a premium domestically-made dried meat product, given that on the zagreb market even a low-grade kulen can cost much more than other types of sausages and is comparable to smoked ham. although it has also been produced commercially throughout former yugoslavia since world war ii, the industrial process of production is significantly different, resulting in major differences in appearance and aroma, although it is cheap compared to the genuine kulen. however an annual "kulenijada" festival is held in many croatian and serbian cities to honor the history and great regional masters of making kulen.

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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.

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Parizer

Bologna sausage, also spelled baloney ( bə-loh-nee), is a sausage derived from the italian mortadella, a similar-looking, finely ground pork sausage containing cubes of pork fat, originally from the city of bologna (ipa: [boˈloɲɲa] (listen)). typical seasonings for bologna include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella, myrtle berries give it its distinctive flavor.other common names include parizer (parisian sausage) in the countries deriving from ex-yugoslavia, hungary and romania, polony in zimbabwe, zambia, south africa and western australia, devon in most states of australia, and fritz in south australia.in north america, a simple and popular use is in the bologna sandwich.

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Pihtije

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

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Pršut

Prosciutto crudo, in english often shortened to prosciutto ( prə-shoo-toh, proh-, italian: [proʃˈʃutto]), is italian uncooked, unsmoked, and dry-cured ham. prosciutto crudo is usually served thinly sliced. several regions in italy have their own variations of prosciutto crudo, each with degrees of protected status, but the most prized are prosciutto di parma pdo from emilia-romagna and prosciutto di san daniele pdo from friuli venezia giulia. unlike speck (speck alto adige pgi) from the south tyrol region, prosciutto is not smoked. in italian, prosciutto means any kind of ham, either dry-cured (prosciutto crudo or simply crudo) or cooked (prosciutto cotto), but in english-speaking countries, it usually means either italian prosciutto crudo or similar hams made elsewhere. however, the word "prosciutto" itself is not protected; cooked ham may legally be, and in practice is, sold as prosciutto (usually as prosciutto cotto, and from italy or made in the italian style) in english-speaking regions.

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Slanina

Salo (ukrainian: сало, russian: сало, belarusian: сала, hungarian: szalonna, polish: słonina, romanian: slănină, czech, slovak: slanina, carpatho-rusyn: солонина/solonyna, bosnian: slanina/сланина, lithuanian: lašiniai, bulgarian: сланина, serbian: slanina/сланина) is a traditional, predominantly slavic food consisting of cured slabs of fatback (rarely pork belly), with or without skin (especially famous in ukraine). the food is commonly eaten and known under different names in countries across the region. it is usually dry salt or brine cured. the east slavic variety is sometimes treated with paprika or other seasonings, while the south slavic version is often smoked. in ukraine and many other countries salo is a part of the traditional national cuisine. the slavic word "salo" or "salanina" as applied to this type of food (it has other meanings as well) is often translated to english as "bacon" or "lard". unlike lard, salo is not rendered. unlike bacon, salo has little or no lean meat. it is similar to italian lardo, the main differences being the thickness of the cut (lardo is often sliced very thinly) and seasoning. east slavic salo uses salt, garlic, black pepper and sometimes coriander in the curing process, while lardo is generally seasoned with rosemary and other herbs.

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Sudžuk

Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several balkan, middle eastern and central asian cuisines. sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but horse meat is also often used in bulgaria, kazakhstan and kyrgyzstan.

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Suho meso

Suho meso (literally: "dry meat") is a smoked beef preparation eaten in bosnian, croatian, serbian, and montenegrin cuisine. the meat is cured in a coarse salt for multiple days before being hung to dry under a fire for multiple days or weeks, depending on the size of meat. this process is traditionally done in the winter to avoid the meat from spoiling. it is similar to pastirma, except there is no netting involved in holding the meat.

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Švargla

Head cheese or brawn is a cold cut terrine or meat jelly that originated in europe. however it is popular in the united states among the african-american and white population. in southern louisiana, hog's head cheese is a specialty that used to be a deli and butcher shop staple. it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. despite its name the dish is not a cheese and contains no dairy products. the parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder. variations of head cheese exist throughout europe and the rest of the world, with differences in construction and ingredients. a version pickled with vinegar is known as souse. historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. meat jellies made this way were commonly a peasant food and have been made since the middle ages. modern head cheese recipes may require additional gelatin, or more often need to be reduced to set properly.

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Kačkavalj

Caciocavallo [ˌkatʃokaˈvallo] is a type of stretched-curd cheese made out of sheep's or cow's milk. it is produced throughout southern italy, particularly in the apennine mountains and in the gargano peninsula. shaped like a teardrop, it is similar in taste to the aged southern italian provolone cheese, with a hard edible rind.

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Livno

The livno cheese (bosnian: livanjski sir/ливањски сир) is a cheese first produced in the 19th century in the area of livno, bosnia and herzegovina.the livno cheese is produced on the basis of french technology of making the gruyère cheese. originally, it was made from sheep's milk and nowadays it is mainly made from a mixture of sheep's and cow's milk. its maturation period is between 60 and 66 days in a controlled environment. the flavor is robust, and in more aged cheeses the taste is slightly tangy. the largest producers are mljekara livno and lura dairy d.o.o. livno, with a yearly production exceeding 500 metric tons.

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Suhi sir

Bosnian smoked cheese (also known as bosnian: suhi sir or dimljeni sir) is a type of very dry piquant low-fat smoked cheese originating from bosnia and herzegovina. it is usually home-made product, but industrial production also exists.

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Tešanjski

Cheese made with nettle and milk, originated from the tešanj district in northern central bosnia and herzegovina

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Travnički

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Vlašićki

Vlašić cheese (serbo-croatian: vlašićki sir / влашићки сир) or travnik cheese (serbo-croatian: travnički sir / травнички сир) is a brined mostly low-fat white cheese made from sheep-milk. cheese originating from the mountain of vlašić, just above the town of travnik in central bosnia and herzegovina. depending on amount of brine (salty water) the cheese is kept in, its texture and taste can vary but is mostly dry and quite salty.

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Blitva

Chard or swiss chard (beta vulgaris subsp. vulgaris, cicla group and flavescens group) () is a green leafy vegetable. in the cultivars of the flavescens group, the leaf stalks are large and often prepared separately from the leaf blade; the cicla group is the leafy spinach beet. the leaf blade can be green or reddish in color; the leaf stalks are usually white, or a colorful yellow or red.chard, like other green leafy vegetables, has highly nutritious leaves, making it a popular component of healthy diets. chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing; it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet.

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Borovnica

Wild blueberries

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Krompir

Potatoes, for example, baked, fried, boiled, roasted, in soup, potato salad, mashed, dumplings, bread

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Raštika

Collard is a group of certain loose-leafed cultivars of brassica oleracea, the same species as many common vegetables including cabbage (capitata group) and broccoli (italica group). collard is a member of the viridis group of brassica oleracea. american collard cultivars are more correctly placed in the viridis cultivar group due to a high genetic similarity with cabbage, although older publications often include them within the acephala group (kale). the name "collard" comes from the word "colewort" (a medieval term for non-heading brassica crops).the plants are grown as a food crop for their large, dark-green, edible leaves, which are cooked and eaten as vegetables, mainly in kashmir, brazil, portugal, zimbabwe, south africa, the american south, tanzania, uganda, kenya, the balkans, and northern spain. collard greens have been eaten for at least 2,000 years, with evidence showing that the ancient greeks cultivated several types of the plant.

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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.

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Tartar sauce

Tartar sauce (french: sauce tartare; spelled tartare sauce in the uk, ireland, new zealand, australia, fiji, south africa) is a condiment made of mayonnaise, chopped pickles, capers and herbs such as tarragon and dill. tartar sauce can also be enhanced with the addition of other varieties of herbs, lemon juice, or olives. it is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters and calamari.

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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.

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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.

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Ragù alla bolognese

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Senf

Mustard, common types are sweet mustard (süßer senf), spicy mustard, mustard with horseradish, used with wurst (sausages), weißwurst, leberkäse, in potato salad, mustard sauce

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Bolognese Sauce

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Urnebes

Urnebes (serbian cyrillic: урнебес, pronounced [ˈûr̩nebeːs], meaning "disorder, mess") is a type of spread or salad characteristic of serbian cuisine prominent in the city of niš and southern serbia. it is made of white cheese, kajmak and hot chili peppers, with salt and other spices. in southern serbia, it is made with chopped peppers, while ground dry peppers (aleva) are used elsewhere, giving it a red color. depending on the type and amount of peppers, urnebes can range from mild to very hot. usually, it is served as a side dish with grilled meat or barbecue. sometimes garlic is used.

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Vegeta

Vegeta is a condiment which is a mixture primarily of salt with flavour enhancers, spices and various vegetables developed in 1959 by a bosnian croat scientist zlata bartl, and has become a product sold worldwide. vegeta is produced by podravka, a company from koprivnica, croatia, as well as a subsidiary of podravka in poland and two vegeta licensees from austria and hungary. there have been around 50 instances of other companies attempting to reproduce the product.vegeta was conceived in 1958 in podravka's laboratories and professor paul ivanić was head of the team that developed it. the product was first sold in yugoslavia in 1959 as "vegeta 40". in 1967 vegeta was first exported to hungary and the ussr and is now sold in around 40 countries worldwide.there is also a "no msg added" version for those avoiding monosodium glutamate.

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Koprive

Nettle, used in nettle soup, dried nettle salad

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Pečene paprike

Roasted or grilled bell peppers, used in salads, soups, stuffed, pickled, many uses