81 Dishes

Side, Snack, Appetizer

Corn on the cob

Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. the ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. the husk leaves are removed before serving. corn on the cob is normally eaten while still warm. it is often seasoned with salt and butter. some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. after being picked, the corn's sugar converts into starch: it takes only one day for it to lose up to 25% of its sweetness, so it is ideally cooked on the same day as it is harvested.

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Čvarci

Crispy pork rinds, used as a snack, baked into biscuits

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Grčka salata

Greek salad or horiatiki salad (greek: χωριάτικη σαλάτα or θερινή σαλάτα) is a popular salad in greek cuisine generally made with pieces of tomatoes, cucumbers, onion, green bell pepper slices, feta cheese (usually served as a slice on top of the other ingredients), and olives (typically kalamata olives) and dressed with salt, greek oregano, and olive oil. a common addition is caper berries (especially on the dodecanese islands). greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a greek farmer might have on hand.

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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.

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Jufka

Traditional handmade pasta noodles

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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.

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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.

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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.

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Koljivo

Koliva, also spelled, depending on the language, kollyva, kollyba or colivă, is a dish based on boiled wheat that is used liturgically in the eastern orthodox church for commemorations of the dead. in the eastern orthodox church, koliva is blessed during funerals, as well as during the memorial service (mnemosyno) that is performed at various intervals after a person's death and on special occasions, such as the saturday of souls (ψυχοσάββατο). it may also be used on the first friday of great lent, at slavas, or at mnemosyna in the christmas meal. in some countries, though not in greece, it is consumed on nonreligious occasions as well. a similar food item is widely popular in lebanon where it is known as snuniye and, more commonly, as berbara as it is prepared for saint barbara's feast day, december 4, which is celebrated with halloween-like festivities.

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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.

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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.

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Lángos

Lángos (hungarian pronunciation: [ˈlaːŋɡoʃ]) is a typical hungarian street food. today it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of the brick or clay oven, to be served hot as the breakfast of the bread-baking day.

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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.

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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.

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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.

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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.

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Peciva

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

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Pekmez od šljiva

Plum jam or preserves

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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.

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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.

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Pogačice sa čvarcima

Biscuits made with crispy pork rinds (čvarci)

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Rezanci

Egg noodles

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Rizi-bizi

Rice and green peas

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Rusk

A rusk is a hard, dry biscuit or a twice-baked bread. it is sometimes used as a teether for babies. in some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. in the uk, the name also refers to a wheat-based food additive.

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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.

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Salata od hobotnice

Octopus salad

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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.

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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.

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Srpska salata

Salad of diced tomatoes, cucumbers, onions, chili peppers or bell peppers, with an oil and vinegar dressing

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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).

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Štrudla od jabuka

Apple strudel (german: apfelstrudel; czech: štrúdl; yiddish: שטרודל) is a traditional viennese strudel, a popular pastry in austria, bavaria, the czech republic, northern italy, slovenia, and other countries in europe that once belonged to the austro-hungarian empire (1867–1918).

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Štrukli

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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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.

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Zimnica

Preserved foods such as pickled vegetables, fruit jams

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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.

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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

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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.

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Lepinje

Flatbread

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Mlinci

Mlinci is a dish in croatian cuisine. it is a thin dried flatbread that is easy to prepare by simply pouring boiled salted water or soup over the mlinci. to prepare homemade mlinci, a dough is made of flour, salt, and water, sometimes also with eggs and fat. the dough is then rolled out about 1 mm thick and 20 to 30 cm wide, and baked in an oven or on a hot plate. later it is broken into pieces about 5 cm in size before final preparation with hot water or soup. before serving, mlinci can also be quickly fried in poultry fat. turkey with mlinci is a croatian folk-cuisine specialty, especially in zagorje and slavonia. in slovenia, duck or goose with mlinci is traditionally eaten on st. martin's day. in serbia, they are usually prepared in the province of vojvodina, where they are served with lamb or chicken fillet in sour cream sauce. mlinci can also be served by soaking the dried pieces in the drippings from roast meats. the roast meat is removed from the pan and the broken pieces are placed in the fat in the tray, and then baked for a short amount of time. the mlinci is then served as a side dish accompanying the main roast.

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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.

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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).

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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.

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Povitica

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.

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Rye bread

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.

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Somun

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).