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Food of Balkans

Where the Ottoman kitchen met the Slav one: ćevapi off the grill, burek coiled in filo, ajvar roasted in autumn, sarma rolled in vine or cabbage leaf, thick kajmak, and rakija at both ends of the meal.

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From Wikipedia

Balkan cuisine encompasses a collection of national cuisines that combine characteristics of European cuisine with some of those from West Asia. In its broadest sense, Balkan cuisine encompasses the native cuisines of Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Hungary, Moldova, Montenegro, North Macedonia, Romania, Serbia and Slovenia. Except for Slovenian cuisine, these cuisines have a notable Turkish influence due to Ottoman occupation. Except for Hungarian, Moldovan, and Romanian cuisine, Balkan cuisines have considerable Mediterranean influence, mostly present in Greek and Albanian cuisine. Romani cuisine, the traditional food of the Romani people, includes dishes from traditional Balkan cuisine.

Balkan cuisine on Wikipedia Text under CC BY-SA 4.0

Countries 9

Serbia Croatia Bosnia and Herzegovina Slovenia Montenegro Kosovo Albania North Macedonia Bulgaria

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