Balkan cuisine, like many other cuisines, has changed, adapted and evolved over the centuries. Although there are controversies about the extensiveness in this area as well, we have focused on Croatian, Albanian, Bosnian, Bulgarian, Macedonian, Montenegrin, Romanian, Serbian, Greek and Turkish cuisine. Today, Balkan cuisine is much more than čevapčići, it is a series of interesting ingredients, flavors, spices and combinations.
Strong coffee, sweet syrups and stuffed peppers
The cuisine of the Balkan peninsula has been shaped by historical, geographical, climatic, social and religious elements. Each country has its own flavors and dishes, but they come from similar ingredients and share tastes. It is difficult to draw a line and separate the dishes of the Balkan countries, as they intertwine beyond borders. Certain dishes and ingredients such as stuffed peppers, burek, goulash, moussaka, yogurts, desserts with sweet syrups and strong coffee appear everywhere. Another feature that applies in general to Balkan cuisine is the use of many spices, among which the most common are thyme, rosemary, dill, basil, oregano, red pepper, bay leaf, and onions, garlic, tomatoes, parsley and paprika are also indispensable .
From coastal areas to hilly interior
When separating the culinary characteristics of the Balkan peninsula, it is most often divided into three parts: the Mediterranean part, the continental plain and the continental hilly areas. The Mediterranean area is divided into coastal and inland parts. People who live along the coast are engaged in viticulture, growing olives, vegetables, citrus fruits, spices and fishing. This is how they present the main ingredients in the kitchen wine, olives, cabbage, kale, lettuce, cauliflower, figs, grapes, almonds, cherries and fish. The continental Mediterranean part has a well-developed agriculture - sheep, goats and poultry are mostly used, but pork and cattle are less common. Corn and wheat are grown in the fields, and in some places also rice, sesame, cotton and poppy. The dishes at this end therefore mostly consist of meat, but there are also many dairy products and vegetables, and freshwater fish come from the lakes. Low continental areas are also engaged in agriculture, and fields of wheat and corn give influence to many dishes. Since wheat is exported a lot, corn is the most common dish. In addition to it, they are often on the menu beef, pork, mutton and goat meat. Many apples, pears, plums and walnuts are also grown here. In the more hilly areas of the Balkan Peninsula, sheep farming is most widespread and cattle breeding is less common. Meals here usually consist of milk and various types of cheese, cornbread, and polenta. Many dishes are prepared from corn flour, eggs and cream cheese. One such dish is boiled eggs covered with cream. Vegetarian dishes made from cabbage, beans, onions, eggplant and black pepper are also popular. It dominates in winter pickled pickled vegetables. The meat dishes at this end mostly consist of mutton or lamb, prepared in various ways.
Dumplings of all sizes and meat of all shapes
Traditional Balkan meals are quite difficult for the stomach, as several starchy ingredients can appear in one dish. So there should be no surprise here with a dish of boiled potatoes with noodles and a piece of bread to go with it. Dumplings of all shapes and sizes filled with sweet or savory fillings are popular. They can be made from flour, bread, potatoes, cottage cheese, and served in soup, as a side dish, as an appetizer or as a dessert. Soups are prepared from meat, vegetables, spices and various fish, and throughout the Balkans, spring is the time for lamb soup. Potato, corn, bean and leek soup are also often on the menu. When we get to the main course, we can't go past the meat. It is the most characteristic barbecue and spinning on a spit it is a kind of Balkan symbol and on special occasions lamb or pig is most often found on the spit. Grilled meat comes in different forms, from Čevapčičev and patties, to hangers and shish kebab. They are another popular dish meat balls, with or without sauce, made from ground beef or lamb. Minced meat is also used to prepare meat pie - burek, as well as for Burek vegetables and cottage cheese come into play. They are often on the menu from among dishes for "by the spoonful". meat goulash, paprikash and indispensable sarme from vegetables, meat and rice. In Balkan cuisine, vegetables are prepared as a main course or a side dish. Zucchini, cabbage, tomatoes and eggplant are part of ragu or they are filled with rice, meat, corn, cottage cheese. Although after all the delicacies mentioned, it is difficult to find room for strong desserts, we cannot avoid them with the proverbial Balkan hospitality. Here, in the bakery products, the oriental influence is felt the most, let it be about strudel or various dishes served in sugar syrup. Most desserts contain walnuts and almonds, which can only be filled in the apple or appear in the form pie, cake, baklava, halva. And at the end? Real strong, aromatic Turkish coffee, after which it smells from the "jezva". Anywhere and anytime.
