140 Dishes

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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.

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Beef stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is an originally russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). from its origins in mid-19th-century russia, it has become popular around the world, with considerable variation from the original recipe. mushrooms are common in many variants.

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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.

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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.

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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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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.

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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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Čimbur

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

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Čobanac

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

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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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Crni rižot

Black risotto prepared with cuttlefish ink and seafood

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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.

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Çumlek lepuri

Rabbit and onion casserole

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Ćušpajz

Meat and vegetable stew

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Dagnje na buzaru

Mussel or shellfish soup

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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.

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Faširanci

Flattened minced meat meatballs

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Fritaja

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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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.

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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.

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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.

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Gyro

Gyros—in some regions, chiefly north america, anglicized as a gyro (; greek: γύρος, romanized: yíros/gyros, lit. 'turn', pronounced [ˈʝiros])—is a food item of greek origin made from meat cooked on a vertical rotisserie and served wrapped or stuffed in pita bread, along with ingredients such as tomato, onion, fried potatoes, and tzatziki. in greece, it is normally made with pork or sometimes with chicken, whilst beef and lamb are also used in other countries.

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Hobotnica ispod peke

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

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Janje na ražnju

Spit-roasted lamb

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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.

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Kajgana

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

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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.

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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.

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Klepe

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

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Kljukuša

Savory grated potato casserole

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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.

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Krpice

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

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Krpice sa zeljem

Pasta with stewed cabbage

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Lasagne

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

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Maneštra

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.

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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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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.

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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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Odojak

Spit-roasted suckling pig

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Orzo

Orzo (, italian: [ˈɔrdzo]; from italian for ''barley'', from latin hordeum), also known as risoni (pronounced [riˈzoːni]; 'large [grains of] rice'), is a form of short-cut pasta, shaped like a large grain of rice. orzo is traditionally made from flour, but it can also be made of whole grain. it is often made with semolina, a type of flour made from durum wheat. the name orzo is common for this pasta shape in north america, but less so in italy, where the word means barley.

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Ossobuco

Ossobuco or osso buco (pronounced [ˌɔssoˈbuːko]; milanese: òss bus [ˌɔs ˈbyːz]) is a specialty of lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. it is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. the marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.the two types of ossobuco are a modern version that has tomatoes and the original version which does not. the older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. the modern and more popular recipe includes tomatoes, carrots, celery and onions; gremolata is optional. while veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.

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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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Pariški odrezak

Pork or veal schnitzel

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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.

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Pečeno pile

Roast hen or chicken