18 Dishes

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.

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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.

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.

Drink

Kraut juice

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

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Lemonade

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

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Rakia

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

Drink

Rasol

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

Drink

Slivovica

Slivovitz, slivovitza, slivovitsa, șliboviță, šljivovica, śliwowica, schlivowitz, slivovice, slivovica or slivovka is a fruit spirit (or fruit brandy) made from damson plums, often referred to as plum spirit (or plum brandy). slivovitz is produced in central, eastern and southern europe, both commercially and privately. primary producers include bosnia and herzegovina, bulgaria, croatia, czech republic, greece, hungary, italy, poland, romania, serbia, slovakia, slovenia, and ukraine. in the balkans, slivovitz is considered a kind of rakia. in central europe it is considered a kind of pálinka (austria, czech republic, hungary, poland, slovakia, ukraine—pálenka, or greece, romania and italy-pălincă), and similar to romanian țuică, corresponding to the distilled spirits category.

Drink

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

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Wine

Wine is an alcoholic drink typically made from fermented grapes. yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. different varieties of grapes and strains of yeasts are major factors in different styles of wine. these differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. many countries enact legal appellations intended to define styles and qualities of wine. these typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. wine has been produced for thousands of years. the earliest evidence of wine is from the caucasus region in today's georgia (6000 bce), persia (5000 bce), and italy (4000 bce). new world wine has some connection to alcoholic beverages made by the indigenous peoples of the americas, but is mainly connected to later spanish traditions in new spain. later, as old world wine further developed viticulture techniques, europe would encompass three of the largest wine-producing regions. today, the five countries with the largest wine-producing regions are in italy, spain, france, the united states, and china.wine has long played an important role in religion. red wine was associated with blood by the ancient egyptians and was used by both the greek cult of dionysus and the romans in their bacchanalia; judaism also incorporates it in the kiddush, and christianity in the eucharist. egyptian, greek, roman, and israeli wine cultures are still connected to these ancient roots. similarly the largest wine regions in italy, spain, and france have heritages in connection to sacramental wine, likewise, viticulture traditions in the southwestern united states started within new spain as catholic friars and monks first produced wines in new mexico and california.

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Birra Ereniku

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Birra Hugos

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Birra Peja

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

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Birra Prishtina

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

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Pećka Pivara

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Espresso

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

Drink

Turska kafa

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

Drink

Vranac

Vranac (pronounced [ʋrǎːnats]), serbian cyrillic: вранац; macedonian: вранец, romanized: vranec) is a red grape variety that originates from montenegro. it is the most planted grape variety in montenegro. it is believed to be closely related to kratosija. vranac is considered the most important grape variety in montenegro and one of the most important in north macedonia. it is also grown in regions of dalmatia (in croatia), herzegovina, kosovo and south serbia. it has been protected as a montenegrin geographical indication of origin since 1977. the single largest producer is plantaže, based in the montenegrin capital podgorica, with vranac planted on about two thirds of 2,300 hectares of vineyards in the ćemovsko polje near podgorica. other major producers include macedonian tikveš and stobi. vranac berries are large and deeply colored, with its dark berries growing on moderately vigorous and very productive vines. the fruit is harvested by hand. depending on the area, this harvest can begin from mid-september and continue into october. young vranac wines have a bright purple hue and a nose full of red berries and fruit jams. its firm tannin structure provides crispness and richness, with medium to high levels of extraction and acidity. after a year or two of aging, the purple develops into an intense dark ruby and the nose develops a more complex aroma that can include hints of cinnamon, chocolate, liquorice, flowers, black fruits, herbs and even woods such as oak. the taste is subtle, round, and full. it loses its sharpness and develops a longer and smoother finish.