62 Dishes

Side, Snack, Appetizer

Crni rižot

Black risotto prepared with cuttlefish ink and seafood

Side, Snack, Appetizer

Fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Side, Snack, Appetizer

Gavuni

Small fried fish

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

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

Kaymak

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

Kiseli kupus

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

Knedle

Knedle (from german knödel, "dumpling"), is a dish of boiled potato-dough dumplings filled with plums or apricots, originating in the austro-hungarian empire. popular in central and eastern european countries, the dish is eaten as dessert, a main dish, or side dish.

Side, Snack, Appetizer

Krompir salata

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

Side, Snack, Appetizer

Kupus salata

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Side, Snack, Appetizer

Masline

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.

Side, Snack, Appetizer

Orahnjača

A nut roll is a pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. this 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise. nut rolls resemble a jelly roll (swiss roll) but usually with more layers of dough and filling, and resemble strudels but with fewer and less delicate dough layers. fillings commonly have as their main ingredient ground walnuts or poppy seeds. nut rolls can be found in the united states and in central european cuisines. in the united states, "nut roll" is a more or less generic name for pastries of this type, no matter where they originate. nut rolls are known also by many specific regional names, including: orechovník in slovak; makowiec in polish; potica, povitica, gibanica, orahnjača/orehnjača in slovenian and serbo-croatian (walnut variant, makovnjača for variant with poppy seed, in croatia can also be made with carob); kalács and bejgli in hungarian; and pastiç (pastiche) or nokul in turkish. regional variations on nut rolls are part of weddings, for easter and christmas, as well as other celebrations and holidays.

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.

Side, Snack, Appetizer

Pavlaka

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

Side, Snack, Appetizer

Peciva

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

Side, Snack, Appetizer

Pekmez od šljiva

Plum jam or preserves

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.

Side, Snack, Appetizer

Pogača

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

Side, Snack, Appetizer

Polenta

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.

Side, Snack, Appetizer

Rezanci

Egg noodles

Side, Snack, Appetizer

Ruska salata

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

Side, Snack, Appetizer

Salata od hobotnice

Octopus salad

Side, Snack, Appetizer

Slatko

Slatko (serbian: слаткō / slatkō, macedonian: слатко, bulgarian: сладко, meaning "sweet") is a thin fruit preserve made of fruit or rose petals in bulgarian, macedonian, and serbian cuisine. almost any kind of fruit can be used, like wild strawberry, blueberry, plum and cherry. slatko is used as a topping for ice cream and waffle shortcakes, and as a filling in pancakes.

Side, Snack, Appetizer

Šopska salata

Shopska salad (bulgarian, macedonian and serbo-croatian cyrillic: шопска салата; serbo-croatian latin: šopska salata; romanian: salata bulgărească; czech: šopský salát; polish: sałatka szopska; albanian: sallatë shope; hungarian: sopszka saláta; greek: σαλάτα σόπσκα) is a cold salad popular throughout southeastern europe. this is bulgaria's most famous dish and national salad, whose colors recall the bulgarian flag.

Side, Snack, Appetizer

Strudel

A strudel (, german: [ˈʃtʁuːdl̩]) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. it became popular in the 18th century throughout the habsburg empire. strudel is part of austrian cuisine but is also common in other central european cuisines. in italy it is recognized as a traditional agri-food product (pat) of south tyrol.the oldest strudel recipes (a millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the wienbibliothek im rathaus (formerly wiener stadtbibliothek). the pastry descends from similar near eastern pastries (see baklava and turkish cuisine).

Side, Snack, Appetizer

Turšija

Torshi (persian: ترشی torshi, meaning "sourness") are the pickled vegetables of many middle eastern and balkan cuisines. torshi is common in arab, turkish, afghan, bosnian, armenian and iranian cuisine. iran has hundreds of types of torshi, according to regional customs and different events. in some families, no meal is considered complete without a bowl of torshi on the table. toursi is a traditional appetizer (meze) to go with arak, rakı, ouzo, oghi, tsipouro, and rakia. in some regions, notably in turkey (turşu suyu) and bosnia (rasol), the pickle juice or torshi water is a popular beverage. in bulgarian cuisine, the most popular types are tsarska turshiya ("king's pickle") and selska turshiya ("country pickle"). torshi is often made in homes in the autumn, even in cities. it is also sold by specialists and in supermarkets, and is served in restaurants. in 2021, turkey's pickle exports reached the level of 300 million dollars.

Side, Snack, Appetizer

Zimnica

Preserved foods such as pickled vegetables, fruit jams

Side, Snack, Appetizer

Česnica

A česnica (serbian cyrillic: чесница, serbian pronunciation: [tʃěːsnit͜sa]; derived from the noun čest, meaning "share"), also called božićna pogača (serbian cyrillic: божићна погача, "christmas pogača") is the ceremonial, round loaf of bread that is an indispensable part of christmas dinner in serbian tradition.1 the preparation of this bread may be accompanied by various rules and rituals. a coin is often put into the dough during the kneading; other small objects may also be inserted. at the beginning of christmas dinner, the česnica is rotated three times counterclockwise, before being broken among the family members. the person who finds the coin in his piece of the bread will supposedly be exceptionally lucky in the coming year. the česnica was used in folk magic for divining or influencing the amount of crops.

Side, Snack, Appetizer

Djevrek

Round bread topped with roasted sesame seeds, similar to simit though djevrek/gevrek is fermented for a shorter period of time and is immersed in boiling molasses, whereas simit is immersed in cold molasses

Side, Snack, Appetizer

Ječmeni hleb

Barley bread is a type of bread made from barley flour derived from the grain of the barley plant. in the british isles it is a bread which dates back to the iron age. today, barley flour is commonly blended (in a smaller proportion) with wheat flour to make conventional breadmaking flour.

Side, Snack, Appetizer

Lepinje

Flatbread

Side, Snack, Appetizer

Pinca

Pinca (also pogača, sirnica or pinza) is a traditional dalmatian, istrian and bay of kotor easter sweet roll. it is also popular in the goriška region of slovenia, the slovenian littoral, western croatia and in parts of the province of trieste and gorizia of italy.

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).

Side, Snack, Appetizer

Pletenice

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

Side, Snack, Appetizer

Proja

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

Side, Snack, Appetizer

Ražani hleb

Rye bread is a type of bread made with various proportions of flour from rye grain. it can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. rye bread was considered a staple through the middle ages. many different types of rye grain have come from north-central, western, and eastern european countries such as iceland, germany, austria, denmark, sweden, norway, finland, estonia, latvia, lithuania, poland, belarus, ukraine, russia, the netherlands, belgium, france, and the czech republic and is also a specialty in the canton of valais in switzerland. around 500 ad, the germanic tribe of saxons settled in britain and introduced rye, which was well-suited to its temperate climates.

Side, Snack, Appetizer

Štapići

Breadsticks

Side, Snack, Appetizer

Crnogorski goveđi pršut

Beef prosciutto, protected geographic origin

Side, Snack, Appetizer

Kaštradina

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

Side, Snack, Appetizer

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.

Side, Snack, Appetizer

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.

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.

Side, Snack, Appetizer

Njeguški pršut

Prosciutto, protected geographic origin

Side, Snack, Appetizer

Pihtije

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

Side, Snack, Appetizer

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.