104 Dishes

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Ajdovi krapi

Pierogi are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. they are often pan-fried before serving. pierogi or their varieties are associated with the cuisines of central, eastern and southeastern europe, though they most likely originated in china and came to europe via trade in the middle ages. the widely-used english name pierogi was derived from polish. in ukrainian, they are called varenyky. pierogi are also popular in modern-day american and canadian cuisine, where they are sometimes known under different local names. typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. savoury pierogi are often served with a topping of sour cream, fried onions, or both.

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Ajdovi žganci

Ajdovi žganci is a sort of žganci. translated to english, it would be termed "buckwheat mush" or "buckwheat spoonbread". it is a national slovene dish. balthasar hacquet (1739–1815) mentions that žganci was served with sauerkraut in upper carniola. the oldest preparation method explains the word žganci. the word žganci is derived from the slovenian verb žgati meaning "to burn" or "to toast". ajdovi žganci are served together with obaras, meat sauces, sauerkraut, black pudding, various sausages. the ingredients may vary through different regions. in general the main ingredients are: buckwheat flour water salt cracklings oil or greaseand in some cases potatoes are mixed in.

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Belokranjska povitica

Belokranjska povitica (english: bela krajina rolled cake) is a slovenian national dish. it was supposedly brought to the bela krajina region by uskoks, who were croatian habsburg soldiers that inhabited the areas of the eastern adriatic area. the name itself, povitica, explains the preparation procedure. the term povitica is a derivate from verb poviti (english: to roll). the dough is made of flour, water, salt and 1/2 tea spoon of vinegar. the dough rests for half an hour. the dough is then rolled out and stretched out as thin as possible. the filling is made of curd cheese, eggs, heavy cream, oil and butter. the filling is spread evenly on the dough sheet, rolled into a swirl and placed in a greased baking tin.

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Buzara

A style of preparing seafood such as shellfish, shrimp, mussels, in a wine broth, similar to moules marinière, serve with, for example, bread, pasta, polenta

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Češpovi njoki

Plum gnocchi

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Chicken liver pâté with pears and truffles

Liver pâté is a pâté and meat spread popular in northern and eastern europe. made from finely or coarsely ground pork liver and lard, it is similar to certain types of french and belgian pâtés.

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Chimichanga

A chimichanga (; spanish: [tʃimiˈtʃaŋɡa]) is a deep-fried burrito that is common in tex-mex and other southwestern u.s. cuisine. the dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (dried meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. it is then deep-fried, and can be accompanied by salsa, guacamole, sour cream, or carne asada.

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Čompe s skuto

Boiled potatoes topped with a mixture of cottage cheese and sour cream

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Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

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Frika

Cheese with potatoes, eggs, bacon, salami, sausage, cottage cheese

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Frtalja

Fritaja (croatian) or frtalja (slovenian; egg omelettes) is a mediterranean croatian and slovenian dish. both are specialties in istria and north from trieste in goriška brda and in soča and vipava valleys. they are especially common in the springtime, as at that time there are many plants and vegetables such as wild asparagus, wild hops, herbs as fennel, mint, feverfew and chicory, tomatoes, young garlic sprouts and spices available to add to egg and some other ingredients, as small parts of old bread. fritaje are many times prepared throughout the year with ham, mushrooms, sausages, bacon, white or red wine. the quantity of ingredients is never exactly defined. both the croatian and slovenian names come from the venetian word fritaia, which means "fried".

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Kljukuša

Savory grated potato casserole

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Kmečka pojedina

A platter of meats, smoked pork, sausages, potatoes, sauerkraut, beets, ajdovi žganci (buckwheat porridge)

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Krpice

Torn noodles, used with bacon, onion, cabbage, spices

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Leteči žganci

Chicken wings and legs coated with breadcrumbs and fried

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Millet groat porridge with dried prunes

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Močnik

Močnik is a traditional slovenian porridge. to prepare it, cereals such as buckwheat, corn, wheat, millet, rye, or oats are cooked in milk, cream, or sour cream.

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Moussaka

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

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Nádivka

Easter stuffing, a bread and meat loaf using smoked meat and fresh herbs

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Njoki

Gnocchi ( n(y)ok-ee, us also n(y)oh-kee, n(y)aw-, italian: [ˈɲɔkki]; singular gnocco) are a varied family of dumpling in italian cuisine. they are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. variations of the dish exist, where individuals often supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. base ingredients may be substituted with alternatives - sweet potatoes for potatoes or rice flour for wheat flour, as examples. such variations are often considered to be non-traditional.the dough for gnocchi is most often rolled out before it is cut into small pieces about the size of a wine cork or smaller. the dumplings may be pressed with textured object, such as a fork or a cheese grater to make ridges or cut into little lumps. professional tools do exist for this purpose, known as a gnocchi board or a cavarola board. gnocchi are usually eaten as a first course, but they can also be served as a contorno (side dish) to some main courses.gnocchi vary in recipe and name across different regions. for example, lombard and tuscan malfatti (literally poorly made) are made with ricotta, flour and spinach, as well as the addition of various other herbs if required. tuscan gnudi distinctively contains less flour; but some varieties are flour-based, like the campanian strangulaprievete, the apulian cavatelli, the sardinian malloreddus, and so on. gnocchi are commonly cooked on their own in salted boiling water and then dressed with various sauces. but certain kinds are made of cooked polenta or semolina, which is spread out to dry, layered with cheese and butter, and baked.gnocchi are eaten as a first course (primo piatto) as an alternative to soups (minestre) or pasta. common accompaniments of gnocchi include melted butter with sage, pesto, as well as various sauces. gnocchi may be home-made, made by specialty stores, or produced industrially and distributed refrigerated, dried, or frozen. most gnocchi are boiled in water and then served with a sauce. small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a perforated spoon.

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Ocvrt piščanec

Fried chicken

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Palatschinke

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

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Pečen piščanec

Roast chicken

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Pečena gos

Roast goose

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Peka

Sač (cyrillic: сач) is a large metal or ceramic lid like a shallow bell with which bread dough or various dishes to be baked are covered, and over which ashes and live coals are placed. dishes prepared in a sač are evenly cooked, retain their juiciness, and are praised for their rich flavour. sač can also refer to a dish made of meat, vegetables and potatoes, baked in sač oven.

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Pica

Pizza (italian: [ˈpittsa], neapolitan: [ˈpittsə]) is a dish of italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. a small pizza is sometimes called a pizzetta. a person who makes pizza is known as a pizzaiolo. in italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. in casual settings, however, it is cut into wedges to be eaten while held in the hand. the term pizza was first recorded in the 10th century in a latin manuscript from the southern italian town of gaeta in lazio, on the border with campania. modern pizza was invented in naples, and the dish and its variants have since become popular in many countries. it has become one of the most popular foods in the world and a common fast food item in europe, north america and australasia; available at pizzerias (restaurants specializing in pizza), restaurants offering mediterranean cuisine, via pizza delivery, and as street food. various food companies sell ready-baked pizzas, which may be frozen, in grocery stores, to be reheated in a home oven. in 2017, the world pizza market was us$128 billion, and in the us it was $44 billion spread over 76,000 pizzerias. overall, 13% of the u.s. population aged 2 years and over consumed pizza on any given day.the associazione verace pizza napoletana (lit. true neapolitan pizza association) is a non-profit organization founded in 1984 with headquarters in naples that aims to promote traditional neapolitan pizza. in 2009, upon italy's request, neapolitan pizza was registered with the european union as a traditional speciality guaranteed dish, and in 2017 the art of its making was included on unesco's list of intangible cultural heritage.raffaele esposito is often considered to be the father of modern pizza.

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Polpeta

Meatballs or patties, made with meat, fish, vegetables, serve with tomato sauce, gravy

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Poštóklja

Mashed potatoes with vegetable greens from dandelion, cabbage, turnips and kale

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Prebranac

Baked beans

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Prosena kaša

Millet porridge with dried fruit, plums, apples, apricots, figs, raisins, blueberries, strawberries, nuts

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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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Rezance s makom

Noodles with poppy seeds, butter and sugar

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Riba na žaru

Grilled fish e.g., orada (bream), brancin (sea bass), andcipol (mullet), pastrmka (trout), sardines, scorpion fish

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Sač

Sač (cyrillic: сач) is a large metal or ceramic lid like a shallow bell with which bread dough or various dishes to be baked are covered, and over which ashes and live coals are placed. dishes prepared in a sač are evenly cooked, retain their juiciness, and are praised for their rich flavour. sač can also refer to a dish made of meat, vegetables and potatoes, baked in sač oven.

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Sarma

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.

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Škampi na buzaru

Shrimp in a tomato and wine sauce, serve with bread

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Šmorn

Large pancake, commonly torn into small pieces and served with fruit, preserves, sour cream, powdered sugar

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Štruklji

Zagorski štrukli or štruklji (pronounced [zǎːgorski ʃtrǔkli]) is a popular traditional croatian dish served in households across hrvatsko zagorje and zagreb regions in the north of the country, composed of dough and various types of filling which can be either boiled or baked. it is closely related to štruklji, a traditional slovene dish.

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Svinjska pečenka

Pork roast

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Tavče gravče

Tavče gravče (macedonian: тавче-гравче) is a traditional macedonian dish. it is prepared with fresh beans and can be found in many restaurants in north macedonia. it is also commonly eaten by the macedonian diaspora. this meal is baked and served in a traditional unglazed earthenware pot. the name of the dish may be translated as "beans on a tava". tavče gravče is considered the national dish of north macedonia. "tavče gravče tetovo style" is a popular regional variation.

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Vipava jota

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Visoko pečen

Pork roast with garlic, carrot, lemon, parsley and bay leaves

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Vješalica

Pork loin, for example, grilled, stuffed with bacon, cheese and kajmak

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Wiener schnitzel

Wiener schnitzel ( german: [ˈviːnɐ ˈʃnɪtsl̩]; from german wiener schnitzel 'viennese cutlet'), sometimes spelled wienerschnitzel, as in switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. it is one of the best known specialities of viennese cuisine, and one of the national dishes of austria.

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Žabji kraki

Frog legs (french: cuisses de grenouille) are one of the better-known delicacies of french cuisine, where it has been considered as a national delicacy.the legs of edible frogs are also consumed in other parts of the world, including vietnam, southern china, cambodia, thailand, indonesia, korea, northern italy, the alentejo region of portugal, spain, albania, slovenia, romania, bulgaria, northwestern greece, south africa and the southern regions of the united states. as of 2014, the world's largest exporter of edible frogs is indonesia. in brazil, mexico and the caribbean, many frogs are still caught wild. frog legs are rich in protein, omega-3 fatty acids, vitamin a, and potassium. they are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. the taste and texture of frog meat is approximately between chicken and fish. frogs are raised commercially in certain countries, for example vietnam. frog muscles do not resolve rigor mortis as quickly as muscles from warm-blooded animals (chicken, for example) do, so heat from cooking can cause fresh frog legs to twitch.