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Kosovo

Kosovo is a partially recognised state in Southeast Europe. It lies at the center of the Balkans. It is bordered by Serbia, North Macedonia, Albania, and Montenegro. Most of central Kosovo is dominated by the vast plains and fields of Metohija and Kosovo field. Its capital and largest city is Pristina.

Featured Dishes from Kosovo

Cereal

Cereal

Breakfast cereal is a breakfast food made from processed cereal grains. It is traditionally eaten as part of breakfast, or a snack food, primarily in Western societies. Although warm cereals like oatmeal and grits have the longest history, ready-to-eat cold cereals appeared around the late 19th century and are most often served with dairy products, traditionally cow's milk. They can also be paired with yogurt or plant-based milks, or eaten plain. Fruit or nuts are sometimes added. Many cereals are produced via extrusion.

Cheese

Cheese

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk . During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow-to-red color of many cheeses is produced by adding annatto. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

Coffee

Coffee

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Cold cuts

Cold cuts

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. They can be purchased pre-sliced, usually in vacuum packs, or they can be sliced to order. Most pre-sliced lunch meats are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives. As a result, processed meats may significantly contribute to incidence of heart disease and diabetes, even more so than red meat. A prospective study following 448,568 people across Europe, showed a positive association between processed meat consumption and mortality caused by cardiovascular disease and cancer. Similarly, a prospective study in the US following half a million people flagged a similar association between death and increased processed meat consumption. The World Cancer Research Fund International guidelines on cancer prevention recommend avoiding all processed meats.

Croissant

Croissant

A croissant is a French pastry made from puff pastry in a crescent shape. It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Eggs

Eggs

Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.

Jam

Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries.

Omelette

Omelette

An omelette is a dish made from eggs, fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. The earliest omelettes are believed to have originated in ancient Persia.: 65 According to Breakfast: A History, they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word omelette ( French: [ɔm.lɛt]) came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (Gargantua and Pantagruel, IV, 9) mentions an homelaicte d'oeufs, Olivier de Serres an amelette, François Pierre La Varenne's Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgeoise (1784).

Pancakes

Pancakes

A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A crêpe is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.

Peciva

Peciva

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

Petulla

Petulla

Fried dough, serve with powdered sugar, honey, raspberry jam, fresh raspberries, feta cheese

Pogača

Pogača

Pogača is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans, Levant, and Hungary 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, olive, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top. The word derives ultimately from the Latin panis focacius, i.e. bread (panis) baked on the hearth or fireplace (focus), via the Byzantine Greek πογάτσα (pogátsa), thence entering the South Slavic languages as pogača / погача. A variant is known as pogačice (diminutive form), a type of puff pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Kosovo, Montenegro, North Macedonia, Serbia, Slovenia, and Turkey (where it is called poğaça) with variations like karaköy. It is called pogatschen in Austria, and pagáče in Slovakia. It is known by similar names in other languages: pogácsa (Hungarian), pogace (Romanian), Greek: μπουγάτσα 'bughátsa', Bulgarian, Macedonian and Serbian Cyrillic: погача, Albanian: pogaçe, Arabic بغاجة (baghajah).

Pretzel

Pretzel

A pretzel , Bretzel, pronounced [ˈbʁeːtsl̩] ⓘ or [ˈbʁɛtsl̩]) 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 various shapes, textures, and colors, but the original soft pretzel is still one of the most common pretzel types to date.

Proja

Proja

Proja is a Balkan dish made of corn flour, baking powder, sunflower oil, sparkling water and salt. As one of Serbian national dishes, alternative name for Proja (Проја) is also Projara (Пројара). Proha, Prova or Razljevak are alternative names used in Bosnia and Herzegovina. It has been popular in times of widespread poverty, mostly before the 1950s, and remains a common everyday meal. It is often mistaken with projara, a somewhat fancier variant of proja, which includes the additional ingredients flour, eggs and yogurt. The ingredients should be mixed together and baked in a greased pan (which should be 5 cm high) until golden. Best served with kajmak and sour cream.

Salami

Salami

Salami is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among southern, eastern, and central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Small-sized salami are also referred to as salametti or salamini.

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Toast

Toast

Toast is sliced bread that has been browned by radiant heat. The browning is the result of a Maillard reaction altering the flavor of the bread and making it firmer. The firm surface is easier to spread toppings on and the warmth can help butter reach its melting point. Toasting is a common method of making stale bread more palatable. Bread is commonly toasted using a toaster or a toaster oven. Toast may contain acrylamide caused by the browning process, which is suspected to be a carcinogen. However, claims that acrylamide in burnt toast causes cancer have not been proven. Butter or margarine, and sweet toppings, such as jam or jelly, are commonly spread on toast. Regionally, savory spreads, such as peanut butter or yeast extract, may also be popular. Toast may accompany savory dishes such as soups or stews, or it can be topped with ingredients like eggs or baked beans to make a light meal. Toast is a common breakfast food. A sandwich may also use toasted bread.

Waffles

Waffles

A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen. The word waffle first appears in the English language in 1725: "Waffles. Take flower, cream..." It is directly derived from the Dutch wafel, which itself derives from the Middle Dutch wafele.

Akullore

Akullore

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Ashure

Ashure

Ashure, Aşure, Anoushabour, Noah's pudding or Trigo koço is a sweet pudding eaten in parts of Western Asia and the Balkans that is made of a mixture consisting of various types of grains, fresh and dried fruits, and nuts. In Turkey and Balkans, Alevis and Sufi Muslims make the dish during the month of Muharram in which the Day of Ashure takes place. Armenians make it as a Christmas pudding and for New Year's celebrations, where it is a centerpiece, Sephardic Jews prepare the dish to celebrate the Jewish holiday of Tu BiShvat. In some Jewish, Christian, and Muslim traditions, a similar dish is prepared to commemorate a child's first tooth, or the passing of a family member. Ashure was traditionally made and eaten during the colder months of the year due to its heavy and calorie rich nature, but now it is enjoyed year-round. The dish is traditionally made in large quantities and is distributed to friends, relatives, neighbors, colleagues, classmates, and others, without regard to the recipient's religion or belief system as an offering of peace and love.

Bajadera torta

Bajadera torta

Bajadera is a Balkan layered nougat with almonds, hazelnuts or walnuts, invented and produced commercially by the Kraš confectionery company. In Poland, the term bajadera refers to a rum ball.

Baklava

Baklava

Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine, it is also popular in both Iranian (Persian) and Greek cuisine. There are several theories for the origin of the pre-Ottoman version of the dish. In modern times, it is a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa. The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish: باقلاوه /bɑːklɑvɑː/. The name baklava is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal.

Ballokume

Ballokume

Ballokume is an Albanian cookie originating in the city of Elbasan, which is popular throughout Albania and Albanian communities. It is traditionally eaten on Dita e Verës, an Albanian pagan holiday celebrated on 14 March. It is sometimes called kulaç me finj, as it may optionally contain finj, a mixture of ashes from a wood stove boiled in water. It consists of butter, sugar, eggs, and cornflour. It is traditionally kneaded in a copper bowl, which is supposed to improve the texture of the dough. The dough must be kneaded vigorously, which is why the men of the house are often involved in the ballokume preparation. Tradition holds that the name comes from a 16-century Ottoman ruler of Elbasan who, after having tasted a small cake made from corn flour cooked in a wood fire, exclaimed: “Është ba si llokume!” , the word ballokume resulting by contracting this sentence.

Biskota

Biskota

Bombice

Bombice

Chocolate balls or truffles, made with dates, almonds, fig, cocoa powder, rum, chocolate

Crepe

Crepe

A crêpe or crepe is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. The French term "crêpe" derives from crispa, the feminine version of the Latin word crispus, which means "curled, wrinkled, having curly hair."

Kadaif

Kadaif

Shredded phyllo dough, soaked in a sugar syrup with cheese, nuts, clotted cream

Kiflice

Kiflice

Kifli, kiflice, kifle, or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking. It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different names. It is thought to be the inspiration for the French croissant, which has a very similar shape but is made with a different type of dough. Stale kipfel[which?] are used to make a sweet bread pudding called Kipfelkoch.

Krempita

Krempita

A cremeschnitte , also known as vanilla slice or custard slice, is a custard and chantilly cream cream cake dessert commonly associated with the former Austro-Hungarian Monarchy. However, its exact origin is unknown. This dish remains popular across Central Europe and the Balkans in various variations, all of which include a puff pastry base and custard cream. Vanilla slice emerged as a variety of one of these similar desserts, but it is unknown which variety or varieties evolved into the modern dish. In Slovenia, kremna rezina is commonly associated with the town of Bled, an Alpine tourist destination in northwestern Slovenia. The cake recipe was brought to the local Hotel Park in 1953 by Ištvan Lukačević, chef of the hotel's confectionery store. He came to Bled from Serbia (Vojvodina) where a similar cake was already known. As of October 2009, 10 million cream cakes have been baked at the hotel's patisserie since its invention. The name of the dessert means simply "cream slice". Locals refer to it as kremšnita, from the German word Cremeschnitte, with the same meaning. While the kremna rezina from Bled celebrated their 10th million piece production, Slaščičarna Lenček, which is located in Domžale, in year 2013 celebrated the 75th anniversary since they have made their first one which is called Lenčkova kremna rezina.

Krofne

Krofne

Krofne are airy filled doughnuts. They are round and usually filled with jelly, marmalade, jam or chocolate as well as butter, Nutella and cinnamon. They can also be filled with custard, or cream, but that is usually less common. The name comes from German Krapfen, and it is a variation of the Central European pastry known as the Berliner. They are also similar to beignets. The recipe for homemade krofne includes yeast, milk, sugar, flour, salt, butter, eggs, rum, lemon peel, marmalade and powdered sugar. The dough is kneaded and prepared and then cut into small pieces, then made into a little ball, making it easier to cook. In Croatia and Slovenia, the consumption of krofne, or krofi, increases significantly during the yearly winter festival of Carnival. In Croatia, they are served on New Year's Day as a good-luck token as well as for prosperity,[citation needed] as well as for other holidays such as Easter, Christmas and Thanksgiving.

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Llokuma

Deep-fried dough, serve with jam, honey, yogurt, garlic, white cheese

Petulla

Petulla

Fried dough, serve with powdered sugar, honey, raspberry jam, fresh raspberries, feta cheese

Revani

Revani

Basbousa is a sweet, syrup-soaked semolina cake that is typically associated with Egyptian cuisine, and is also popular in the wider region. The semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. The Oxford Companion to Food (3rd edition) suggests that basbousa might have developed from a dish called ma'mounia, which was created around the 10th century. Ma'mounia was made by cooking rice in fat and syrup. This recipe was later adapted to use semolina, with the batter being cooked first and then soaked in syrup. Another take on its origin suggests that basbousa was first made during the 16th century in the Ottoman Empire, likely in what is modern-day Turkey, to celebrate the conquest of Armenia.

Sheqerpare

Sheqerpare

Şekerpare is one of the popular desserts in the Turkish cuisine. Mainly prepared by baking some soft balls of almond based pastry dipped in thick (optionally) lemon-flavored sugar syrup, şekerpare is pronounced "sheh-kehr-PAH-reh" in Turkish.

Sutlijaš

Sutlijaš

Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch; others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients. The following ingredients are usually found in rice puddings:

Tespishte

Tespishte

Dense shortcake soaked in syrup

Trilece

Trilece

Sponge cake topped with a milk topping and a caramel sauce, the milk topping was traditionally made with milk from goats, cows and buffalo, modern versions use cow milk, condensed milk and heavy cream

Tulumba

Tulumba

Tulumba or Bamiyeh is a deep-fried dessert found in Egypt, Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough (usually about 3 cm long) piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold. Tulumba literally means 'pump' in Turkish, deriving from the Italian tromba. The dessert is called pomba in Cypriot Greek and bombacık in Cypriot Turkish. In Armenian cuisine it may be called either pomp or tulumba (Armenian: թուլումբա). Tulumba features in Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek (Greek: τουλούμπα), Azeri (Azerbaijani: Ballıbadı) and Turkish cuisines. The sweet is also found in Persian cuisine as bamiyeh (Persian: باميه), after the vegetable of the same Persian name (okra), due to its shape. In Hejazi it is called ṭurumba (Arabic: طُرُمْبَة) directly from Italian: tromba, but in Egyptian and some Arab cuisines it is called balaḥ ash-Shām (Arabic: بلح الشام), literally "Syrian dates" or "Damascene dates," though the name may have come from "şambali", another Turkish dessert (the "Şam" in "şambali" corresponding to "Shām" in "balaḥ ash-Shām" and both referring to Damascus). In Iraqi cuisine it is known as datli (Arabic: داطلي), directly coming from Turkish word tatlı. It is made from a yogurt[citation needed] and starch based dough, which is fried before being dipped in syrup. It is a special sweet often enjoyed at Iftar in Ramadan. It is also commonly sold alongside jalebi, which is prepared in a similar way, but arranged in a web-like arrangement of strips of dough.

Uštipci

Uštipci

Uštipci are doughnut-like fried dough balls popular in Southeast European countries, namely Montenegro, Bosnia and Herzegovina, Croatia, North Macedonia, Serbia and Slovenia. The origin of the uštipci pastry is unknown. The word uštipci comes from the verb uštinuti, which can be translated as "to nip, tweak or pinch". In Bosnia and Herzegovina, it is occasionally referred to as peksimeti.

Vanilica

Vanilica

Small vanilla sandwich cookies with jam and topped with powdered sugar

Ajran

Ajran

Ayran or Doogh and/or dhallë, dew, Jaree'a, leben, avamast, çiqilmast, mastaw, shaneena, or xynogala is a cold savory yogurt-based beverage popular across Central Asia, West Asia, Southeastern Europe, South Asia, North Asia and Eastern Europe. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. The Iranian variety is called doogh. Ayran in Chuvash: 'buttermilk') is mentioned in Mahmud al-Kashgari's 11th century Dīwān Lughāt al-Turk, although he did not give any information how ayran was made. The word is derived from the Old Turkic root adır- ("to separate"), cf. Turkish ayır- ("to separate").

Birra Ereniku

Birra Ereniku

Birra Hugos

Birra Hugos

Birra Peja

Birra Peja

Birra Peja është një fabrikë birre kosovare, ndërtimi i së cilës filloi në vitin 1968. Që nga viti 1971, birra është prodhuar në Pejë. Në vitin 2010, kompania u privatizua. Përveç fabrikës së birrës, Birra Peja gjithashtu vepron edhe në depot, transportin dhe mjetet e shpërndarjes, si dhe degët me shumicë dhe pakicë në Kosovë. Kompania ka selinë në qytetin e Pejës.

Birra Prishtina

Birra Prishtina

Birra Prishtina është një prodhim i ri në tregun e Kosovës. Prodhimi i saj ka filluar në vitin 2014 dhe prodhohet sipas ligjit gjerman të pastërtisë “Reinheitsgebot”.

Boza

Boza

Boza, also bosa, is a fermented beverage originating from Central Asia and made in parts of the Balkans, Turkey, Central Asia, the Caucasus, and North Africa. It is a malt drink made by fermenting various grains: maize and wheat in Turkey. It's one of the oldest Turkic beverages.: 77 : 46 It has a thick consistency, a low alcohol content (around 1%), and a slightly acidic sweet flavor. According to Turkish etymological dictionary Nişanyan Sözlük, boza is etymologically Turkic in origin. The dictionary states that Old Turkic buχsı or buχsum are cognates, yet it is unclear from which language it was ultimately derived and which one took it as a loanword. Ármin Vámbéry says it is an ancient Turkish word found in Kutadgu Bilig. The oldest written account of the drink is under the name buχsum and is attested from the 1073 Middle Turkic dictionary Dīwān Lughāt al-Turk by Mahmud al-Kashgari. Modern Turkish word boza is believed to be cognates with the Old Turkic buχsı or buχsum. The drink under the name boza is first attested in Abu Hayyan al-Gharnati's early 14th century Kipchak Turkic work Kitab al-'idrak li-lisan al-'atrak

Espresso

Espresso

Espresso is a concentrated form of coffee produced by forcing hot water under high pressure through finely-ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is characterized by its small serving size, typically 25–30 ml, and its distinctive layers: a dark body topped with a lighter-colored foam called crema. Espresso machines use pressure to extract a highly concentrated coffee with a complex flavor profile in a short time, usually 25–30 seconds. The result is a beverage with a higher concentration of suspended and dissolved solids than regular drip coffee, giving espresso its characteristic body and intensity. Espresso serves as the base for numerous popular coffee drinks, including cappuccino, latte, and americano. It can be made with various types of coffee beans and roast levels, allowing for a wide range of flavors and strengths. The quality of an espresso is influenced by factors such as the grind size, water temperature, pressure, and the barista's skill in tamping the coffee grounds.

Kompot

Kompot

Kompot or compot, as prepared in Central and Eastern Europe and West Asia, refers to boiled fruits served either as a drink or a dessert depending on the region. When served as a dessert, it is essentially identical to the French compote, which is where the term "kompot" originates from. When served as a drink, it is also known as vzvar (взвар) or uzvar (узвар), from a Slavic root word meaning "to boil". As a drink, kompot is a sweet, non-alcoholic beverage that may be served hot or cold, depending on tradition and season. It is created by cooking fruit such as strawberries, apricots, peaches, apples, raspberries, rhubarb, plums, or sour cherries in a large volume of water, often together with sugar, honey, or raisins as additional sweeteners. Sometimes different spices, such as vanilla or cinnamon, are added for additional flavour, especially in the winter, when kompot is usually served hot. Kompot is popular in Central and Eastern European countries, as well as in Southern Europe.[citation needed] Kompot is part of the cuisine of many countries in Central, Eastern, and Southern Europe, as well as in the Middle East and West Asia. It is known by a variety of names in these countries, such as компот (kompot) in Russian and Ukrainian, kompót in Slovak and Hungarian, kompotas in Lithuanian, κομπόστα (kompósta) in Greek, and komposto in Turkish. Making kompot was a common way of preserving fruit for the winter in Southern and Eastern European countries; in 1885, Lucyna Ćwierczakiewiczowa wrote in a recipe book that kompot "preserved fruit so well it seemed fresh". Kompot is also popular in many Central Asian countries, such as Uzbekistan and Kyrgyzstan.

Kraut juice

Kraut juice

Kraut juice is a beverage that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine. It is widely available in many central and eastern European countries, such as Germany and Kosovo, and in the parts of the Northeast and Midwest where German immigrants settled, such as central and western Pennsylvania. It may be taken as a dietary supplement, as it is a source of vitamin C, B vitamins, Vitamin E, Vitamin K, potassium (475 mg), calcium, phosphorus, sulphur, iron, copper, zinc, magnesium and lactic acid.

Lemonade

Lemonade

Lemonade is a sweetened lemon-flavored drink.

Pećka Pivara

Pećka Pivara

Rakia

Rakia

Rakija, rakia, rachiu, rakı or rakiya , is the collective term for fruit spirits (or fruit brandy) popular in the Balkans. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50–80%). Fruit spirits are known by similar names in many languages of the Balkans: Serbo-Croatian: rakija/ракија; Albanian: rakia; Greek: ρακή, romanized: raki; Bulgarian: ракия, romanized: rakia; Macedonian: ракија, romanized: rakija; Turkish: rakı (/rɑkɯ/); Romanian: rachie/rachiu.

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Rasol

Kraut juice is a beverage that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine. It is widely available in many central and eastern European countries, such as Germany and Kosovo, and in the parts of the Northeast and Midwest where German immigrants settled, such as central and western Pennsylvania. It may be taken as a dietary supplement, as it is a source of vitamin C, B vitamins, Vitamin E, Vitamin K, potassium (475 mg), calcium, phosphorus, sulphur, iron, copper, zinc, magnesium and lactic acid.

Slivovica

Slivovica

Slivovitz is a fruit spirit made from damson plums, often referred to as plum spirit (or plum brandy). Slivovitz is produced in Central, Eastern and Southern Europe, both commercially and privately. Primary producers include Bosnia and Herzegovina, Bulgaria, Croatia, Czechia, Greece, Hungary, North Macedonia, Poland, Romania, Serbia, Slovakia, Slovenia, and Ukraine. In the Balkans, slivovitz is considered a kind of rakia. In Hungary it is considered a kind of pálinka, but in Romania and Moldova it is considered pălincă, similar to țuică. In Czechia, Slovakia, Galicia, and Carpathian-Ruthenia it is considered Pálenka. UNESCO put it in a UNESCO Intangible Cultural Heritage Lists in 2022 on request of the country of geographic origin Serbia. The word slivovitz derives from Proto-Slavic *sliva "plum" (Bulgarian: слива, Czech: švestka or slíva, Polish: śliwka, Serbo-Croatian: šljiva/шљива, or Slovak: slivka) with the diminutive suffix *-ica (/-ɪtsa/; -ice in Czech). Distilled spirits from different fruits are named similarly. For example, Czech meruňka apricot → meruňkovice apricot spirit; broskev peach → broskvovice peach spirit. Other names include slivovitza, slivovitsa, șliboviță, šljivovica, śliwowica, Schlivowitz, slivovice, slivovica or slivovka.

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Turska kafa

Turska kafa

Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering. Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are considered best, but robusta or a blend is also used. The coffee grounds are left in the coffee when served. The coffee may be ground at home in a manual grinder made for the very fine grind, ground to order by coffee merchants in most parts of the world, or bought ready-ground from many shops.

Vranac

Vranac

Vranac , Serbian Cyrillic: Вранац; Macedonian: Вранец, romanized: Vranec) is a red grape variety that originates from Montenegro. It is the most planted grape variety in Montenegro. It is believed to be closely related to Kratosija. Vranac is considered the most important grape variety in Montenegro and one of the most important in North Macedonia. It is also grown in regions of Dalmatia (in Croatia), Herzegovina, Kosovo and south Serbia. It has been protected as a Montenegrin geographical indication of origin since 1977. The single largest producer is Plantaže, based in the Montenegrin capital Podgorica, with Vranac planted on about two thirds of 2,300 hectares of vineyards in the Ćemovsko polje near Podgorica. Other major producers include Macedonian Tikveš and Stobi. Vranac berries are large and deeply colored, with its dark berries growing on moderately vigorous and very productive vines. The fruit is harvested by hand. Depending on the area, this harvest can begin from mid-September and continue into October. Young Vranac wines have a bright purple hue and a nose full of red berries and fruit jams. Its firm tannin structure provides crispness and richness, with medium to high levels of extraction and acidity. After a year or two of aging, the purple develops into an intense dark ruby and the nose develops a more complex aroma that can include hints of cinnamon, chocolate, liquorice, flowers, black fruits, herbs and even woods such as oak. The taste is subtle, round, and full. It loses its sharpness and develops a longer and smoother finish.

Wine

Wine

Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, currant, and elderberry. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment , and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production.

Aushak

Aushak

Aushak is an Afghan dish made of pasta dumplings filled with chives, with a (frequently meaty) tomato sauce, topped with yogurt and dried mint. A time-consuming meal to prepare, it is usually served on holidays or at special gatherings. It is similar to mantu, which is also popular in Afghanistan. In contrast to aushak, mantu have a meat filling.

Beef

Beef

Beef is the culinary name for meat from cattle . Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

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Buranija

Yellow bean soup

Carp

Carp

The term carp is a generic common name for numerous species of freshwater fish from the family Cyprinidae, a very large clade of ray-finned fish mostly native to Eurasia. While carp are prized quarries and are valued (even commercially cultivated) as both food and ornamental fish in many parts of the Old World, they are considered trash fish and invasive pests in many parts of Africa, Australia and most of the United States. The cypriniformes (family Cyprinidae) are traditionally grouped with the Characiformes, Siluriformes, and Gymnotiformes to create the superorder Ostariophysi, since these groups share some common features. These features include being found predominantly in fresh water and possessing Weberian ossicles, an anatomical structure derived from the first five anterior-most vertebrae, and their corresponding ribs and neural crests. The third anterior-most pair of ribs is in contact with the extension of the labyrinth and the posterior with the swim bladder. The function is poorly understood, but this structure is presumed to take part in the transmission of vibrations from the swim bladder to the labyrinth and in the perception of sound, which would explain why the Ostariophysi have such a great capacity for hearing.

Catfish

Catfish

Catfish are a diverse group of ray-finned fish. Named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the three largest species alive, the Mekong giant catfish from Southeast Asia, the wels catfish of Eurasia, and the piraíba of South America, to detritivores (species that eat dead material on the bottom), and even to a tiny parasitic species commonly called the candiru, Vandellia cirrhosa. Neither the armour-plated types nor the naked types have scales. Despite their name, not all catfish have prominent barbels or "whiskers". Members of the Siluriformes order are defined by features of the skull and swimbladder. Catfish are of considerable commercial importance; many of the larger species are farmed or fished for food. Many of the smaller species, particularly the genus Corydoras, are important in the aquarium hobby. Many catfish are nocturnal, but others (many Auchenipteridae) are crepuscular or diurnal (most Loricariidae or Callichthyidae, for example). Molecular evidence suggests that in spite of the great morphological diversity seen throughout the order, all catfish form a monophyletic group. Catfish belong to a superorder called the Ostariophysi, which also includes the Cypriniformes (carps and minnows), Characiformes (characins and tetras), Gonorynchiformes (milkfish and beaked salmons) and Gymnotiformes (South American knifefish), a superorder characterized by the Weberian apparatus. Some place Gymnotiformes as a sub-order of Siluriformes; however, this is not as widely accepted. Currently, the Siluriformes are said to be the sister group to the Gymnotiformes, though this has been debated due to more recent molecular evidence. As of 2007[update] there were about thirty-six extant catfish families, and about 3,093 extant species have been described. This makes the catfish order the second or third most diverse vertebrate order; in fact, one out of every twenty vertebrate species is a catfish.

Ćevapi

Ćevapi

Ćevapi or 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, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Slovenia, Croatia,Montenegro, North Macedonia and Western Romania. They are usually served in groups of five to ten pieces on a plate or in a flatbread (lepinja or somun), often with chopped onions, kajmak, ajvar (optional), and salt. Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while Serbian ćevapčići are made of beef, lamb or pork, or a mixture.

Chicken

Chicken

The chicken is a large and round short-winged bird, domesticated from the red junglefowl of Southeast Asia around 8,000 years ago. Most chickens are raised for food, providing meat and eggs; others are kept as pets or for cockfighting. Chickens are common and widespread domestic animals, with a total population of 23.7 billion as of 2018[update], and an annual production of more than 50 billion birds. A hen bred for laying can produce over 300 eggs per year. There are numerous cultural references to chickens in folklore, religion, and literature.

Common bleak

Common bleak

The bleak or common bleak is a small freshwater coarse fish of the cyprinid family. The body of the bleak is elongated and flat. The head is pointed and the relatively small mouth is turned upwards. The anal fin is long and has 18–23 fin rays. The lateral line is complete. The bleak has a shiny silvery colour, and the fins are pointed and colourless. Its maximum length is about 25 cm (10 in).

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Çumlek lepuri

Rabbit and onion casserole

Domates dolması

Domates dolması

Tomatoes stuffed with a mixture of spiced ground beef and bulgur or rice

Eel

Eel

Eels are elongated fish, ranging in length from five centimetres to four metres (13 ft). Adults range in weight from 30 grams to over 25 kilograms. They possess no pelvic fins, and many species also lack pectoral fins. The dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. A majority of eel species are nocturnal and thus are rarely seen. Sometimes, they are seen living together in holes, or "eel pits". Some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). Only members of the family Anguillidae regularly inhabit fresh water, but they too return to the sea to breed. Eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. The toxin derived from eel blood serum was used by Charles Richet in his Nobel Prize-winning research, in which Richet discovered anaphylaxis by injecting it into dogs and observing the effect.

Fish

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Flia

Flia

Flia, also known as fli or flija, is a dish of Albanian cuisine. It consists of multiple crêpe-like layers brushed with cream and served with sour cream and butter. The name translates to "sacrifice" . March 17 is recognized as "Flia Day" in which families invite their relatives for preparing and eating flia. Flija requires very simple ingredients: flour, water, butter, yogurt, eggs, oil and salt. The main ingredients (flour, water and salt) are mixed together until they become like pancake batter. Layers of batter are baked using a saq which is a spherical metal lid used for baking.

Gjelle

Gjelle

Stew, commonly made with vegetbles, beef or lamb, beans

Gudgeon

Gudgeon

Gobio gobio, or the gudgeon, is a species of fish in the family Cyprinidae. This small fish is widely distributed in fresh-water streams and lakes across central and temperate Eurasia. The gudgeon inhabits various fresh-water habitats with sandy bottoms. It is a gregarious species, and feeds on benthic invertebrates. Its life span is up to five years. Gudgeons are usually smaller than 12 cm, rarely over 15 cm long. The common name gudgeon may also refer to other species of fish.

Hithenik

Hithenik

Nettle pie or casserole

Kamenica

Kamenica

Oysters from Ston

Kebab

Kebab

Kebab , kabob (North American), kebap, or kabab (Kashmir) is a variety of roasted meat dishes that originated in the Middle East. Many variants of kebab are popular around the world, including the skewered shish kebab or the doner kebab with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as tas kebab. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).

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Kollpite

Cheese-filled rolled pastry or pie, serve with yogurt

Lasagne

Lasagne

Lasagna , also known as lasagne ( Italian: [laˈzaɲɲe]), is a type of pasta, possibly one of the oldest types, made in very wide, flat sheets. The same-named Italian dish is made of stacked layers of lasagna alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella and Parmesan), and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven (al forno). The resulting baked pasta is cut into single-serving square or rectangular portions. In ancient Rome, there was a dish similar to a traditional lasagna called lasana or lasanum (Latin for 'container' or 'pot') described in the book De re coquinaria by Marcus Gavius Apicius, but the word could have a more ancient origin. The first theory is that lasagna comes from Greek λάγανον (laganon), a flat sheet of pasta dough cut into strips. The word λαγάνα (lagana) is still used in Greek to mean a flat thin type of unleavened bread baked for the holiday Clean Monday.

Pite

Pite

Pies with a variety of fillings, for example, meat, potatoes, vegetables, leek, cheese, pumpkin

Pljeskavica

Pljeskavica

Pljeskavica is a Serbian grilled dish consisting of a mixture of spiced minced pork, beef and lamb meat. It is one of the national dishes of Serbia and is very popular in the neighbouring Balkan and former Yugoslav countries of Bosnia and Herzegovina, Croatia, Kosovo and Montenegro. The dish is also popular in Bulgaria and Romania. It is a main course served with onions, kajmak (milk cream), beans, sometimes 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). Since 2008, the name "Leskovac pljeskavica" has been a legally protected term for pljeskavica from the Jablanica District of Serbia.

Punjene paprike

Punjene paprike

Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved bell peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking. The Cantonese version of stuffed peppers is part of a street food called Three Fried Stuffed Treasures , with stuffed peppers, stuffed aubergines, and stuffed sausage. Though with different vegetables and meat, the stuffing is all the same: dace fish paste. After assembling the fish paste, it is deep-fried. It is usually served with Worcestershire sauce, or can be served without sauce. Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely being the most popular recipe.

Punjeni patlidžani

Punjeni patlidžani

Stuffed eggplant

Qofte

Qofte

Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian 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.

Ražnjići

Ražnjići

Ražnjići 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 (ражањ) meaning "skewer".[citation needed]

Sarma

Sarma

Sarma is a traditional food in Ottoman cuisine (nowadays, Turkish, Greek, Armenian, etc.) made of vegetable leaves rolled around a filling of minced meat, grains such as rice, or both. It is commonly marketed in the English-speaking world as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves. The vegetable leaves may be cabbage, patience dock, collard, grapevine, kale or chard leaves. Sarma is part of the broader category of stuffed dishes known as dolma, and has equivalents (such as the Polish Gołąbki) in Eastern European cuisines from the northern Baltic through Ukraine. Sarma is a Turkish word meaning "wrapping. Sarma made with grape leaves are called yaprak sarması (lit. 'leaf sarma') or yaprak dolması (lit. 'leaf dolma') in Turkish, yabraq (يبرق) in Arabic, yarpaq dolması (lit. 'leaf dolma') in Azerbaijani, and dolme barg-e mo (دلمه برگ مو, lit. 'vine leaf dolma') in Persian and waraq 'inab (ورق عنب) or waraq dawālī (ورق دوالي) in Arabic. In Assyrian it is called ܦܪܵܟܼܹܐ (prakhe) which refers to the fact that the rice is rubbed in the grape leaves. In Armenian, they are called մսով տերեւափաթաթ (missov derevapatat), տերեւի տոլմա (derevi dolma), թփով դոլմա (t'pov dolma) and տերեւի սարմա (derevi sarma). In Greek they are generally called ντολμάδες (dolmathes) but may also be known as γιαπράκια (yaprakia), γιαπράκια γιαλαντζί (yaprakia yalandzi), ντολμαδάκια (dolmathakia), ντολμαδάκια γιαλαντζί (dolmathakia yalandzi), σαρμάδες (sarmathes), or σαρμαδάκια (sarmathakia).

Shqeto

Shqeto

The Bardoka or White Metohian sheep (Albanian: Delja e bardhë e Dukagjinit - White Sheep of the Dukagjin) is a multi-purpose (milk, meat, wool and research) breed of domesticated sheep in Kosovo. It is a popular sheep in Kosovo and partially in Montenegro, Serbia and Albania. This breed appears to adaptable to all environmental conditions especially low temperatures. However, the Bardoka is sensitive to high humidity. The Bardoka displays white with pink skin. Both sexes are horned. Mature rams weigh 65 kg (143 lb) and ewes 50 kg (110 lb) at maturity. At the withers, rams grow to 70 cm (28 in) and ewes 60 cm (24 in). Ewes lactate for approximately 180 days, provide 200 kg (440 lb) of milk with about 7.1% milk fat. At birth, rams weigh 3.5 kg (7.7 lb) and ewes weigh 3.2 kg (7.1 lb).

Speca të mbushura

Speca të mbushura

Stuffed peppers, Guernica peppers are most common and are filled with a mixture of rice, ground meat, onions, tomatoes, herbs and spices

Tavë kosi

Tavë kosi

Tavë kosi is a national dish in Albania. It is a dish of lamb (occasionally chicken, then called tavë kosi me mish pule) and rice baked with a mixture of yogurt and eggs (replacing the original soured milk) added to a roux (wheat flour and butter). It is typically seasoned with salt, pepper, garlic and oregano. The dish is also popular in Greece, North Macedonia, Kosovo and Turkey, where it is known as Elbasan tava (Albanian: Tavë Elbasani or Tava e Elbasanit), named after the Albanian city of Elbasan.

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Tavë krapi

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Tavë Prizreni

Vegetable, egg and cheese casserole

Trout

Trout

Trout is a generic common name for numerous species of carnivorous freshwater ray-finned fishes belonging to the genera Oncorhynchus, Salmo and Salvelinus, all of which are members of the subfamily Salmoninae in the family Salmonidae. The word trout is also used for some similar-shaped but non-salmonid fish, such as the spotted seatrout/speckled trout (Cynoscion nebulosus, which is actually a croaker).

Zander

Zander

The zander , sander or pikeperch, is a species of ray-finned fish from the family Percidae, which also includes perch, ruffe and darter. It is found in freshwater and brackish habitats in western Eurasia. It is a popular game fish and has been introduced to a variety of localities outside its native range. It is the type species of the genus Sander. The zander was first formally described in 1758 as Perca lucioperca by Carolus Linnaeus in volume 1 of the tenth edition of Systema Naturae and he gave the type locality as "European lakes". When Lorenz Oken (1779–1851) created the genus Sander he made Perca lucioperca its type species. The zander is part of the European clade within the genus Sander which split from a common ancestor with the North American clade, which the walleye (S. vitreus) and the sauger (S. canadensis) belong to, around 20.8 million years ago. Within the European clade the Volga pikeperch (S. volgaensis) is the most basal taxon and shares features with the North American clade, such as being a broadcast spawner. In contrast in the zander and the estuarine perch (S. marinus) the males build nests and the female spawn into these nests and the males then guard the eggs and fry. The lineage leading to the zander is thought to have diverged from the common ancestor with the Volga pikeperch circa 13.8 million years ago while the split from the estuarine perch took place around 9.1 million years ago.

Ajvar

Side, Snack, Appetizer

Ajvar

Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe. Homemade ajvar is made of roasted peppers. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant, and another green bell peppers and oregano.

Baguette

Side, Snack, Appetizer

Baguette

A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 cm (2–2+1⁄2 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.

Bakllasarëm

Side, Snack, Appetizer

Bakllasarëm

Layered byrek dough covered with yogurt and garlic

Beans

Side, Snack, Appetizer

Beans

A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world. The word "bean" and its Germanic cognates have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term has long been applied generally to many other seeds of similar form, such as Old World soybeans, peas, other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanilla beans, castor beans, and cocoa beans. Thus the term "bean" in general usage can refer to a host of different species.

Blini

Side, Snack, Appetizer

Blini

Blini , singular: blin, are an Eastern European pancake made from various kinds of flour of buckwheat, wheat, etc. They may be served with smetana, tvorog, caviar and other garnishes, or simply smeared with butter. They are a traditional Russian dish. In the West, blini traditionally refers to small savory pancakes made with leavened batter. In modern Russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini. Smaller and thicker pancakes (with several of them baked on one larger pan) are called oladyi. Blintzes, called blinchiki (little blinis) in Russian are an offshoot of blini or crêpes. They are basically rolls based on thin pancakes usually made of wheat flour, folded to form a casing for various kinds of filing, typically cheese, fruit, or (in Russian cuisine) pre-fried minced meat, and then sautéed or baked.

Borovnica

Side, Snack, Appetizer

Borovnica

Wild blueberries

Crepe

Side, Snack, Appetizer

Crepe

A crêpe or crepe is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. The French term "crêpe" derives from crispa, the feminine version of the Latin word crispus, which means "curled, wrinkled, having curly hair."

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