82 Dishes

Main

Bečka šnicla

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.

Main

Bosanski lonac

Bosnian pot (bosanski lonac) is a bosnian stew, a culinary speciality appreciated for its rich taste and flexibility. recipes for bosanski lonac vary greatly according to personal and regional preference, but the main ingredients generally include chunked meat and vegetables. mixed meats may be used in the dish. it has been described as a national dish of bosnia.bosanski lonac has been on tables of both the rich and the poor for hundreds of years. the wealthy prepared the dish with more meat and other expensive ingredients, while the poor used what was available. typical ingredients are beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and peppercorns (whole, not ground). many different vegetables or meats may be used. bosanski lonac is prepared by layering meat and vegetables (alternating layers of meat and vegetables until the pot is full) into a deep pot, then adding 1 - 2 dl water. the ingredients are usually cut into large pieces rather than finely chopped or minced. originally, bosanski lonac was made in ceramic pots and cooked in a fireplace or pit in the ground. today, with the declining availability of fireplaces for cooking, many cooks use a regular pot and a kitchen stove.

Main

Burek

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

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.

Main

Čimbur

Skillet dish of eggs and spiced ground meat, some modern variations are made with eggs and onions (no meat)

Main

Čobanac

Meaty stew made with pork, beef, lamb, vegetables, paprika

Main

Ćufte

Kofta are a family of meatball or meatloaf dishes found in middle eastern, south caucasian, south asian, balkan, and central asian cuisines. in the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. the earliest known recipes are found in early arab cookbooks and call for ground lamb. there are many national and regional variations. there are also vegetable and uncooked versions. shapes vary and include balls, patties, and cylinders. sizes typically vary from that of a golf ball to that of an orange.

Main

Ćušpajz

Meat and vegetable stew

Main

Dagnje na buzaru

Mussel or shellfish soup

Main

Doner kebab

Doner kebab (uk: , us: ; turkish: döner or döner kebap, pronounced [dœˈnæɾ ceˈbap]), also spelled döner kebab, is a popular fast food dish, made of meat cooked on a vertical rotisserie. seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. the operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. the vertical rotisserie was invented in the 19th-century ottoman empire, and dishes such as the arab shawarma, greek gyros, canadian donair, and mexican al pastor derived from this.doner kebab is a popular german street food due to it being popularized in berlin by turkish immigrants. this has been recognized by the association of turkish doner manufacturers in 2011. nowadays there are more döner kebab stores in berlin than in istanbul.the sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a dürüm (literally meaning roll or wrap in turkish). kadir nurman in the early 1970s introduced the sandwich or wrap form, which has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab". the sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.

Main

Dzigerica

Liver from lamb, chicken, beef, pan-fried, in gravy, stewed, grilled, prepared many ways

Main

Gibanica

Gibanica (serbian cyrillic: гибаница, pronounced [ˈɡibanit͡sa]) is a traditional pastry dish popular all over the balkans. it is usually made with cottage cheese and eggs. recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes. a derivative of the serbo-croatian verb gibati/гибати meaning "to fold; sway, swing, rock", the pastry was mentioned in vuk stefanović karadžić's serbian dictionary in 1818 and by a slovenian priest jožef kosič in 1828, where it was described as a special slovenian cake which is "a must at wedding festivities and is also served to workers after finishing a big project". it is a type of layered strudel, a combination of turkish and austrian influences in different cuisines of the former yugoslavia. today the versions of this cake can be found in slovenia, croatia, serbia, bosnia, and other regions of the former yugoslavia. variants of this rich layered strudel are found in hungary, bulgaria, north macedonia, greece, turkey, and syria.gibanica may sometimes also refer to a walnut roll, which is a sweet bread with a spiral of walnut paste rolled up inside.

Main

Goulash

Goulash (hungarian: gulyás), is a soup or stew of meat and vegetables seasoned with paprika and other spices. originating in hungary, goulash is a common meal predominantly eaten in central europe but also in other parts of europe. it is one of the national dishes of hungary and a symbol of the country.its origin traces back to the 9th century, to stews eaten by hungarian shepherds. at that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. earlier versions of goulash did not include paprika, as it was not introduced to europe until the 16th century.

Main

Gulaš

Goulash (hungarian: gulyás), is a soup or stew of meat and vegetables seasoned with paprika and other spices. originating in hungary, goulash is a common meal predominantly eaten in central europe but also in other parts of europe. it is one of the national dishes of hungary and a symbol of the country.its origin traces back to the 9th century, to stews eaten by hungarian shepherds. at that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. earlier versions of goulash did not include paprika, as it was not introduced to europe until the 16th century.

Main

Hobotnica ispod peke

Octopus, potatoes and vegetables, traditionally cooked in a large pan with a bell-shaped lid

Main

Istrian stew

Maneštra (from italian minestra, "soup"; slovene: mineštra, regionally also pašta fižol) is a vegetable stew from istria and made with spring corn, which is popular in the whole of the northern adriatic seaboard. it is served as a first course soup if the main ingredients are vegetables, but it can be served as a main course if it is made of "stronger ingredients" such as meat. in greek cooking manestra is the name used for a rice-like pasta (see orzo), often used in casseroles and soups, or for a tomato-based vegetable stew made with the pasta.

Main

Janje na ražnju

Spit-roasted lamb

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.

Main

Kačamak

Kačamak is a kind of maize porridge made in parts of western asia and southeastern europe. its name is derived from the turkish word kaçamak, meaning escapade. it is also known as bakrdan (бакрдан) in north macedonia.

Main

Kajgana

Scrambled eggs, used in omelettes, with meat, vegetables, cheese, wrapped in pastry, made into croquettes

Main

Karađorđeva šnicla

Karađorđe's schnitzel (serbian: карађорђева шницла/karađorđeva šnicla) is a serbian breaded cutlet dish named after a serbian revolutionary karađorđe. it is a rolled veal or pork steak, stuffed with kajmak, and then breaded and fried. it is served with roasted potatoes and tartar sauce. the steak is sometimes colloquially referred to as the maidens' dream (девојачки сан/devojački san), because of its phallic shape.the dish is a modern invention, created by chef mića stojanović in 1959 who, when he needed to prepare chicken kiev for a distinguished visitor from the soviet union, was faced with lack of poultry. he used veal instead of chicken. however, not fully satisfied with the result, he poured tartar sauce over it, and decorated it with a slice of lemon and pieces of tomato, which at the end resembled the medal of the order of the star of karađorđe, and thus the steak was named.

Main

Kavurma

Kavurma is a broad type of fried or sautéed meat dish found in turkish cuisine. the name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat.

Main

Klepe

Steamed dumplings made with minced meat (beef, lamb), cheese, serve with a yogurt, sour cream or garlic sauce

Main

Kljukuša

Savory grated potato casserole

Main

Kotlovina

Kotlovina is a croatian fried and stewed meat dish from zagreb and the surrounding northwest croatia. it is a popular seasonal food eaten during spring and summer. pork chops and sausages are fried and then stewed in their own juice, wine and various spices. common regional garnishes are onions, potatoes, tomatoes, bell peppers and paprika. kotlovina has historically been prepared and served outdoors but is today a common dish served in local restaurants that serve croatian cuisine.

Main

Krpice

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

Main

Mućkalica

Mućkalica (pronounced [ˈmût͜ɕkalit͜sa]) is a serbian dish, a stew made of barbecued meat and vegetables. its name is derived from mućkati, meaning "to shake, stir, mix". meat from different animals, as well as various cuts from the same type of animal, are used to make a mućkalica: what a cocktail is for beverages, mućkalica is for barbecue. there are various regional styles of mućkalicas, such as leskovačka mućkalica, the most popular, and toplička mućkalica. it is usually made from cold, leftover barbecued meat which is stewed with various other ingredients.

Main

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).

Main

Pašticada

Pašticada is a braised beef dish cooked in a fragrant sweet and sour sauce, popular in croatia. it is often called dalmatinska pašticada because it originates in dalmatia, where it is served at festivities and gatherings. the meal requires long and meticulous preparation. the meat, usually a whole eye of round, is pierced and stuffed with garlic, cloves, carrot and bacon, and marinated in wine vinegar overnight. it is then seared and simmered with onions, parsley root, prunes, wine and sweet prošek wine for several hours. the meat is cut into thick slices and additionally cooked in the resulting sauce. pašticada is usually served with gnocchi or homemade pasta.

Main

Pečeno pile

Roast hen or chicken

Main

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.

Main

Pilav

Pilaf (us spelling) or pilau (uk spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.at the time of the abbasid caliphate, such methods of cooking rice at first spread through a vast territory from india to spain, and eventually to a wider world. the spanish paella, and the south asian pilau or pulao, and biryani, evolved from such dishes. pilaf and similar dishes are common to balkan, caribbean, south caucasian, central asian, east african, eastern european, latin american, middle eastern, and south asian cuisines. it is a staple food and a popular dish in afghanistan, albania, armenia, azerbaijan, bangladesh, bulgaria, china (notably in xinjiang), cyprus, georgia, greece (notably in crete), india, iraq (notably in kurdistan), iran, israel, kazakhstan, kenya, kyrgyzstan, mongolia, nepal, (pakistani cuisine) pakistan, romania, russia, serbia, sri lanka, tanzania (notably in zanzibar), tajikistan, turkey, turkmenistan, uganda, and uzbekistan.

Main

Pljeskavica

Pljeskavica (serbian cyrillic: пљескавица, pronounced [pʎɛ̂skaʋitsa]) is a grilled dish consisting of a spiced meat patty mixture of pork, beef and lamb. it is one of the national dishes of serbia and is very popular in the neighbouring balkan and former yugoslavian countries of bosnia and herzegovina, croatia, and montenegro. it is a main course served with onions, kajmak (milk cream), ajvar (relish), and urnebes (spicy cheese salad), either on plate with side dishes, or with lepinja (flatbread, as a type of hamburger). recently, pljeskavica has gained popularity elsewhere in europe and is served in a few speciality fast food restaurants in germany, sweden, and austria. varieties include the "leskovac pljeskavica" (leskovačka pljeskavica) very spicy with onions, "šar pljeskavica" (šarska pljeskavica) stuffed with kačkavalj cheese, "hajduk pljeskavica" (hajdučka pljeskavica) of beef mixed with smoked pork meat, and "vranje pljeskavica" (vranjanska pljeskavica).the 'leskovac pljeskavica' is a brand of serbia.

Main

Podvarak

Podvarak (serbian cyrillic: подварак) is a dish, popular across the countries of the former yugoslavia. the primary ingredients are sour cabbage or sauerkraut (подварак од киселог купуса) or fresh cabbage (подварак од слатког купуса), finely chopped onions and meat, usually pork roast or lightly cooked chicken, which are then combined and baked in an oven in order for all flavors to combine. it is considered poor man's food in parts of serbia, montenegro and north macedonia. the dish is commonly seasoned with very finely chopped bacon (typically fried together with chopped onions), garlic, ground paprika and sometimes, but not commonly, tomato sauce or chopped sausage. bacon is often used as flavoring even when the meat ingredient is chicken or turkey meat. the meal is often made in larger quantities for family gatherings in the winter time (it is a common addition to the table at christmas or family gatherings in the days after christmas in both serb and croat communities in the area), and is used as both the main dish or as a meatless (made with bacon, onions and vegetables only) side dish. in bosniak muslim communities in the balkans, the dish is made without bacon or pork, with poultry, beef, or lamb; sometimes lamb pastrami or beef sujuk are used as cured, smoked flavoring for the dish.

Main

Polpeta

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

Main

Prebranac

Baked beans

Main

Punjene lignje

Stuffed squid

Main

Punjene paprike

Punjena paprika (pronounced [pûɲenaː pǎprika]) (lit. stuffed pepper) is a southeastern european dish made of peppers, stuffed with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices, salt, tomato, minced meat and rice. the dish is called punjena paprika/пуњена паприка in croatian and serbian language, filovana paprika in bosnian, polnjena paprika in slovenian, palnena chushka in bulgarian, polneti piperki in macedonian, plněná paprika in czech, plnená paprika in slovak, and töltött paprika in hungarian, meaning "stuffed peppers", фарширований перець in ukrainian, meaning "stuffed pepper". it is popular as a summer meal in hungary, czech republic, slovakia, serbia, north macedonia, bulgaria, bosnia, croatia, slovenia, montenegro, and ukraine. there are also many variations of the dish across the balkans.

Main

Punjene tikvice

Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in the region of the former ottoman empire from the balkans to the levant and egypt, a kind of dolma. it consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. the meat version is served hot, as a main course. the meatless version is considered an "olive-oil dish" and is often eaten at room temperature or warm.

Main

Punjeni patlidžani

Stuffed eggplant

Main

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.

Main

Ražnjići

Ražnjići (serbian cyrillic: ражњићи) is a popular balkan specialty of grilled meat on a skewer, equivalent of the greek souvlaki and turkish şaşlık. the name is derived from ražanj meaning "skewer".

Main

Riblja čorba

Fish stew

Main

Riblji paprikaš

Fish stew, made with carp, catfish, pike

Main

Roštilj

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). heat transfer to the food when using a grill is primarily through thermal radiation. heat transfer when using a grill pan or griddle is by direct conduction. in the united states, when the heat source for grilling comes from above, grilling is called broiling. in this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. direct heat grilling can expose food to temperatures often in excess of 260 °c (500 °f). grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the maillard reaction. the maillard reaction only occurs when foods reach temperatures in excess of 155 °c (310 °f).studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.marination may reduce the formation of these compounds. grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.