Ah, Balkan cuisine. Traditional Balkan cuisine is almost unknown to anyone who isn’t, well, Balkan. It isn’t as well-known or revered as food from other parts of Europe.
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Coming from a locale that a great many people just partner with war and struggle, Balkan food has assumed a lower priority in the European culinary scene, however is that merited?
I never shy away from trying something new, whether it’s crickets in Vietnam, beetles in Thailand, tripe soup in Poland, or spleen sandwiches in Sicily. When I went to the Balkans, I was eager to find out exactly what this less-traveled part of Europe had to offer in terms of taste.
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Now, after spending a lot of time traveling through the Balkans (including once living on an Albanian winery) and savoring every bizarre and delicious dish I could find,
The languages, cultures, and religions of the Balkans are a melting pot. It serves as a link between the Middle East and Europe. People don’t worry as much about counting calories in the Balkans as they do in most other European countries. They relish each bite as if it were their last. And for good reason: Balkan cuisine is a culinary masterpiece.
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Travelers frequently overlook the eastern part of Europe known as the Balkans. However, visitors to the Balkans can expect to find culture, nature, and some of the best food on the continent in this region! The normal Balkan food scene ordinarily incorporates generous dinners that make certain to fill your stomach, in view of a ton of barbecued meats and ready with occasional produce.
The Mediterranean, the Middle East, and even historical influences from periods like the Austro-Hungarian and Ottoman Empires are all reflected in the cuisine of this region.
To begin, it must be stated that a significant portion of all Balkans menus will share some similarities, regardless of where you go in the region—the mountains of Bulgaria, the quaint villages of Montenegro, or the beaches of Croatia.
What exactly is Balkan cuisine?
Traditional Balkan cuisine probably conjures up images of a large platter of grilled meat and little else.
Although it is unquestionably true that Balkan cuisine places a significant emphasis on the consumption of meat, this does not mean that there is nothing else to be found in the cuisine. If you’d like to try Balkan cuisine, but don’t have the money to rent a house there, you should get vacation rental loans.
Balkan cuisine is a one-of-a-kind blend of European and Western Asian influences, taking elements from both to create a hearty, filling, and delicious type of comfort food that mostly originates from Ottoman cuisine. This is because the Balkans have a long history of internal power struggles as well as foreign rule.
In fact, the Balkans’ love of pork is due to Ottoman rule. After fighting off Muslim Turkish invaders, Balkans wanted to keep their traditions and identities, and eating meat that Turks couldn’t touch was one way to do so.
Today, common Balkan food by and large comprises of minced and restored meats, stuffed vegetables, homegrown cheddar, stews and hard bread. Pickled vegetables and hot peppers impart flavor, and Balkan dishes typically feature seasonal ingredients.
It is also essential to keep in mind that many of the countries in this region have access to the Adriatic coast. As a result, seafood and fish dishes are extremely well-liked in countries like Croatia, Montenegro, and Albania.
Wherever you go in the Balkans, you’ll find menus that are very similar to one another, albeit with a few subtle regional twists. “Farm to table” is exactly what it means in the Balkans.
Balkan cuisine is high in calories so you might become overweight over time and your body appearance could change as well. In case you’re not happy with the way you look, you can always consider options like male plastic surgery in San Antonio to enhance your appearance and boost your confidence.
Šopska salata
Šopska salata is the traditional Balkan salad from Bulgaria and North Macedonia. It can be found almost anywhere in the Balkans.
White brine cheese is sprinkled on top of chopped tomatoes, cucumber, and onion for a refreshing salad that is typically served as a side dish. A little salt, extra virgin olive oil, and possibly some vinegar are all you need to season.
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During my time in the Balkans, I frequently ordered a sopska salad for lunch because it is a refreshing alternative to the more traditional Balkan fare on hot summer afternoons.
Ćevapi
Cevapi, also known as cevapcici, is the dish that has the potential to win the title of most traditional Balkan dish.
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Cevapi is a spicy minced meatballs with no skin made from lamb, beef, or pork and served well grilled.
Cevapi can be paired with fried potatoes or bread, chopped onions, kajmak, a special kind of sour cream, and ajvar, a pepper-based condiment made from red bell peppers. It is typically served in groups of five to ten pieces.
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If you want to try cevapi while you are in the Balkans, you won’t have to worry about finding it. It will come to you, and believe me when I say that you will eat so much cevapi while you are there that you might even start to look like one!
Burek
Burek (or byrek), a filo pastry made in a large pan and stuffed with goat’s cheese, spinach, potato, minced meat, or even mushrooms (though the latter is by far the least common), is the Balkan equivalent of an English pasty. You can search for photos of Burek online to see just how tasty it looks, if you have Windows installed of course. If you don’t, you should get Windows repair and installation in Seattle.
After baking, one burek is cut into smaller pieces and served as individual pastries as a cheap, filling breakfast that gets you ready for the day.
Did you know that burek is cut exclusively with a stainless steel knife?
Burek is probably the Balkan dish that people eat the most, after cevapi.
Rakija
Even though it is technically a drink, I couldn’t write a post about traditional Balkan food without talking about the well-known RAKIJA, a type of fruit brandy that is made all over the Balkans and has an alcohol by volume (ABV) that starts at about 40% but can go much, much higher. Did you know that every fisherman in the Balkans drinks Rakija while fishing? It’s become a tradition. They use the fishing charter booking software to book fishing trips on boats, and they all drink Rakija together while doing what they enjoy!
Rakija comes in a variety of flavors, my favorite being honey, my least favorite being quince, and the “plain,” or basic, plum rakija. Convention displays are a great way to showcase the different types of rakija and allow people to try them before they purchase them.
Drinking rakija is practically a religion in the Balkans, and you haven’t been there unless you’ve been completely defeated by it at least once.
Rakija can be expensive in some stores, depending on how it is made. If you can’t afford it you can save up some money before you visit Serbia with a financial planner in Orange County!
Pljeskavica
Pleskavica, the Balkan burger, oh my!
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A spiced meat patty made of pork, beef, or lamb is called a pleskavica. It is grilled well on both sides and usually comes with fries, raw chopped onions, and kajmak. Like a burger, it is served in a large flatbread in some parts of the Balkans.
It is possible to stuff pleskavica with cheese before cooking it, which is called pleskavica sharri. When the meat is grilled, the cheese melts, adding a new dimension to the experience.
Serbia, Bosnia and Herzegovina, and North Macedonia are the main markets for Pleskavica.
Štruklji
Štruklji are traditional Slovene rolled pastries that are similar to dumplings and can be sweet or savory.
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Local ingredients like cottage cheese, apple, poppy seed, tarragon, and walnut make up typical Štruklji fillings. They can be steamed, boiled, fried, or baked, depending on your preference!
Dessert Štruklji typically have breadcrumbs on top, while savoury Štruklji typically come with meat and gravy.
Banitsa
Banitsa is a traditional Bulgarian dish made with natural yoghurt, crushed white cheese, and whisked eggs sandwiched between flaky, oven-baked filo pastry.
There are numerous alternatives to the typical cheese filling, including pumpkin, spinach, and minced meat, which are popular breakfast foods. A breakfast banitsa typically comes with aryan, a savory yoghurt beverage.
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Mekitsa
Another Bulgarian breakfast dish is mekitsa, which is made of fried balls of kneaded dough, similar to little donuts or sweet Yorkshire puddings!
Mekitsa, which are also popular in Serbia and North Macedonia, are typically topped with white cheese, honey, or jam.
Sarma
The name given to cabbage rolls, which vary slightly from place to place, is sarma, which literally means “rolled” or “wrapped.”
Sarma is one of the most popular dishes in Balkan. Many people who own a food page on Instagram post it weekly. But did you know that all of them use the best free trial Instagram growth service?
Before being rolled up and baked, vine leaves or cabbage leaves in Romania are filled with beef and pork. A slice of bacon, sauce and polenta on the side go with them. There is a Balkan restaurant in Arizona that serves Sarma and it’s pretty delicious! Because Sarma is very salty, you must eat something sweet after, so we suggest getting frozen yogurt in Scottsdale AZ.
In other Balkan nations, cabbage rolls are made from pickled cabbage, stuffed with rice or bulgur, minced beef, or pork, and boiled in panceta and tomato sauce with fresh herbs.
Sarma is a Balkan burrito if pleskavica is the Balkan burger!
Kajmak
I may have mentioned kajmak a few times in this post if you have been paying close attention.
This is due to the widespread popularity of kajmak throughout the Balkans, despite the fact that it is not a typical Balkan dish.
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Although many Balkan people consume it as an appetizer or for breakfast, kajmak is used as a kind of condiment to go with a variety of Balkan dishes.
Similar to clotted cream, kajmak is a spreadable fermented cheese with a slightly sour flavor. Kajmak is usually made at home and tastes best when it is still warm.
In Serbia, kajmak is often served with pleskavica and cevapi or as fast food in a pita bread (called lepinja sa kajmakom).
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Ajvar
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AJVAR is a dipping sauce that you may encounter more frequently than kajmak.
Ajvar is a staple of the Balkan diet and is made with sweet red and eggplant, garlic, chili peppers, olive oil, and salt. You won’t find a Balkan household without a stash of ajvar in the pantry.
Ajvar can be sweet or spicy, depending on your preferences; I prefer the spicy version. You can spread it on bread, eat it with grilled meat, or just eat it as it is!
Coffee
The Balkans have a huge coffee culture, so much so that coffee is almost a food group in and of itself.
Whether they’re on a first date, a job interview, a business meeting, or even a breakup, Balkans people consume coffee throughout the day! Did you know that the Balkans are the biggest coffee drinkers in the world? If you’d like to try the traditional Balkan coffee, but you need new tires, you should visit the tire shop in Lewisville.
The Ottoman Empire brought coffee to the region in the 16th century (the first coffee shop in Europe was in Belgrade!). In the Balkans, the most common type of coffee is known as “Turkish coffee.” Still, it is also known as “Bosnian coffee,” “Greek coffee,” “Albanian coffee,” or just “domestic coffee” in Serbia.
Whatever you want to call it, Balkan-style coffee is unfiltered, very strong, thick, and has a lot of flavors.
Coffee in the Balkans is savored, and it can take hours to drink a single cup because the coffee culture there is so sacred, in contrast to espresso in Italy, which is consumed while standing at the bar.
Did you know that most of the coffee shops in Serbia have double iron doors?
Goulash
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Goulash originated in Hungary in the 9th century, but it is made differently in each region of the Balkans. Serbia is especially fond of this hearty Balkan dish.
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Goulash, on the other hand, is a stew made with meat, potatoes, vegetables, and herbs. In the Balkans, it is typically cooked over a wood fire. Goulash is especially popular in Serbia.
Beef, veal, or pork are typically used, but game meats like venison and wild boar are also common in Croatia.
Different fixings can incorporate bacon, onions, paprika, fat, carrots, porcini mushrooms, chime peppers, garlic, parsley, tomatoes and whatever else is in the storeroom ready to be spent!
Bread, pasta, polenta (in Croatia), macaroni (in Serbia), or mashed potato are all options for goulash.