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Meze -

Meze is all about those delightful small dishes enjoyed as appetizers or snacks in the Balkans, featuring a variety of tasty components. In places like Serbia, Bosnia and Herzegovina, and Montenegro, meze platters usually include kajmak (similar to clotted cream), aged cheese, ajvar, salami, and suho, or suvo meso (cured pork or beef).

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Ajvar -

Interestingly, the name ajvar comes from the Turkish word havyar, meaning "caviar," and it's one of the most beloved condiments in the Balkans. Depending on the region, this smoky relish, or sauce is made with roasted red bell peppers, eggplant, and olive or sunflower oil, and its flavor can range from sweet to piquant to very hot.

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Kaymak -

Originating in Central Asia, kaymak is an unripened cheese made from cow, sheep, or goat’s milk. It's mild in taste, but very creamy and rich, and often enjoyed as meze with bread, or as a mandatory condiment with some meat dishes.

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Ciorbă de perișoare -

Romanians love to eat soup, and sour meatball soup is among the nation's favorites. Made with a vegetable base, and usually with plenty of meat, ciorbă de perișoare is a perfect winter comfort dish that can be found in most traditional restaurants.

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Cevapi, or cevapcici -

Here's one of the most popular and recognizable Balkan dishes, especially in Serbia and Bosnia and Herzegovina where it's considered a national treasure. This heavily seasoned and minced grilled meat dish traces its roots back to the kitchens of the Ottoman Empire, with its name coming from the Turkish word kebab.

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Pljeskavica -

Meet the Balkan equivalent of a hamburger patty. These flat, round, and delicious discs are made from a mix of beef, veal, lamb, or pork, depending on the country. Top them with kajmak, add salad of your choice, and then enjoy them solo or slip them into warm bread for a Serbian-style burger.

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Gyros -

This is one of the most legendary dishes in Greek cuisine, featuring grilled spiced meat shaved off a vertical rotisserie, nestled in a pita with fries, tomatoes, onions, and tzatziki. It's essentially the Greek version of Turkish doner kebab, Mexican tacos al pastor, or Lebanese shawarma—all equally delicious!

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Dolma and sarma -

Most people think of dolma as just a Greek dish with vine leaves wrapped around rice, but the filling and wrapper can vary. Stuffed tomatoes, onions, squash, zucchini, and cabbage, either fresh or pickled, are often used to make sarma in Turkey and Serbia.

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Moussaka -

Hailing from the Mediterranean, and most famously Greece, comfort food doesn't get better than traditional Greek moussaka. Picture layers of tender roasted eggplant, a rich sauce made with ground lamb or beef, and a creamy bechamel topping—pure delight on a plate!

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Tavče gravče -

North Macedonia's national dish features beans stewed with onions, oil, dried pepper flakes, and seasonings like salt, parsley, and black pepper. While it's typically proudly vegetarian, some recipes spice it up with smoked pork, bacon, sausages, or suho meso (smoked beef).

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Saganaki -

Saganaki refers to a small frying pan used in Greek cuisine, as well as the delicious dishes made with it. They're mostly made from cheeses like graviera, kasseri, or kefalotyri, which are fried to golden perfection in the saganaki, then served with lemon wedges, pepper, and bread.

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Börek -

Also known as böreği, this is a family of beloved Ottoman pastries crafted with thin, flaky dough like filo or yukfa. These treats are usually filled with meat, cheese, potatoes, and leafy greens like spinach. They go by different names, and come in many forms throughout the Balkans, as you will see.

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Gibanica -

A simple pastry made from filo dough, white cheese, and eggs, gibanica is so respected in Serbia that it became a national dish. It’s usually served with yogurt as a breakfast dish, and is an integral part of the dinning table for Christmas and Easter holidays.

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Banitsa -

A mouthwatering Bulgarian take on the Turkish börek, Macedonian maznik, and Greek tiropita, this staple is made by layering whisked eggs, yogurt, white brined cheese, and veggies between sheets of filo pastry. Banitsa is traditionally prepared for Christmas and New Year’s Eve.

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Gözleme -

Traditionally a breakfast dish, this Turkish flatbread is made with different fillings, including minced beef, spinach, mushrooms, and cheese. Much like börek, it's commonly enjoyed all over Turkey, where it exists in many regional variations.

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Goulash -

The world-famous meat, potato, and paprika-based dish dates back to 9th-century Hungary, and since then has found its way into many Balkan kitchens. It's especially loved in Serbia, where they make it extra meaty compared to their northern neighbors.

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Fish and seafood -

Surrounded by four seas, the Balkan Peninsula is also a fish and seafood lover's paradise. As you will see, it's no surprise that fish and seafood play a big role in the coastal Balkan countries like Croatia, Albania, Greece, Montenegro, and Turkey.

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Octopus peka -

Croatian octopus peka comes from the Dalmatian region, and features hefty chunks of octopus and veggies. Traditionally, it's slow-cooked under a clay or cast iron dome covered with hot coals, making it a deliciously rustic dish.

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Dagnje na buzaru -

Dagnje na buzaru is among the top-rated seafood dishes in Croatia and Montenegro. The main ingredients are fresh mussels boiled in olive oil, parsley, and white wine, with an abundance of garlic (the more, the merrier).

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Karides güveç -

Güveç refers to a family of earthenware pots used in Balkan and Turkish cuisine to prepare a variety of casseroles and stews. This Turkish shrimp dish is a flavor bomb, made with tomatoes, garlic, onions, chili pepper, and sometimes mushrooms.

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Mekitsa -

This appetizing Bulgarian flatbread, made with deep-fried kneaded dough, is also popular in Serbia (mekika or mekica) and North Macedonia (mekica or pitulica). Typically enjoyed for breakfast, it's dusted with powdered sugar, or served with jam or honey. As you will see, it's just one of the treats in a long list of delicious desserts from the Balkans.

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Palačinka -

Originally a Greco-Roman delight, Serbian palačinka comes in many forms and names, such as palaccinka, palaçinka, and clătite, and is widely consumed in the Balkans. Usually dusted with powdered sugar, or drizzled with chocolate sauce, these tasty treats are filled with a variety of ingredients like fruit jam, whipped cream, and dried or fresh fruit.

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Baklava -

Baklava is a renowned Turkish pastry dessert enjoyed in many countries across the Balkans, the South Caucasus, the Middle East, and Central Asia. Traditional baklava is made with layers of filo pastry filled with chopped nuts and generously sweetened with syrup or honey.

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Melomakarona -

Melomakarona are classic Greek cookies, dipped in honey and topped with crushed walnuts. Traditionally made during Christmas, they're perfect for Orthodox Lent, as they're dairy- and egg-free. These popular cookies are nutty, spiced, and have a lovely hint of orange flavor, so no wonder they're a favorite!

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Papanasi -

Arguably the most popular Romanian dessert that looks like a volcano donut! Its unique dough contains ricotta cheese. Topped with sour cream and a scrumptious wild blueberry jam, it’s an irresistible treat that showcases the bounty of Romanian forests.

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Rakija -

Rakija, or rakia, is a double-distilled fruit brandy—the most popular spirit across the Balkans. Depending on the region, it can come in a variety of flavors, including walnut, honey, plum, and pear. With an alcohol level between 40-50%, it's definitely not for the faint of heart!

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Čvarci -

Čvarci, or ocvirki, is a classic specialty beloved in Southeastern Europe and the Balkans. These homemade pork rinds, or cracklings, are made by thermally extracting fat from lard. Typically enjoyed as a snack, they are served with bread and paired with beer or rakija on the side.

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Fërgesë -

Fërgesë is an Albanian dish featuring onions, garlic, herbs, peppers, and feta cheese or gjiza (curdled cheese). This dish is typically finished in a clay dish in the oven or wood stove. It comes out sizzling hot, and people usually dip warm bread into their fërgesë and enjoy it straight from the dish.

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European soul food -

While Balkan food might not have the same visual appeal as French or Japanese cuisine, it more than compensates with its incredible flavors and heartwarming soul. The dishes are rich in tradition, history, and comfort, offering a truly satisfying and authentic experience.

Sources: (TasteAtlas) (Will Fly for Food) (Balkan Prime Tours) (Drive on the Left) (The Balkan Foodie)

See also: Easy typical dishes from around the world

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