The Balkan Peninsula is a relatively small part of Europe, which, however, has been at the center of great events for many centuries. At different times, the Balkans were ruled by the Greeks, Romans, Byzantine Empire, Ottoman Turks. Different traditions, cultures, languages and religions have been mixed over the centuries, creating an interesting mosaic.
No wonder that the traditional Balkan cuisine is extremely diverse and rich. All the regional cuisines of the Balkan Peninsula – Romanian, Bulgarian, Montenegrin, Macedonian, Greek and more – share similar basic ingredients, including red pepper, tomato, onion, cottage cheese, kajmak and meat. However, there are also many differences between the dishes served in individual Balkan countries. You’ll find oriental influences in the east and delicious Central European specialties in the west, organic vegetables and delicious homemade food in the north, and fresh Mediterranean-style seafood in the south. The food of the Balkan region is as diverse as the landscapes here, which include snow-capped mountains, vast valleys, rushing rivers, beautiful lakes and the picturesque Adriatic coastline. The cuisine of each of the Balkan countries undoubtedly has two things in common: fresh, locally sourced products and the passion of the inhabitants for delicious food and for sharing it. Balkan cuisine, which has been shaped over the centuries, is extremely eclectic and interesting. Here’s what you should know about this unique culinary mix of cultures and traditions.
Balkan cuisine. Dishes you must try while in the Balkans
Balkan food is simple, but filling and tasty, full of aromatic spices, going through the stomach straight to the heart. The basic ingredient in the Balkans is meat, in any form, but most often grilled, baked or smoked. In Christian countries, they mainly eat pork, and Muslims choose beef and lamb. There are several meat delicacies collectively known as ‘roštilj’ or ‘skara’, which derives from the name of the type of grill on which these dishes are prepared. The most popular of them is called ćevap, and its distant ancestor is the traditional Turkish kebab. Several Balkan cities are still vying for the title of the Balkan capital of ćevap.
If you visit the Serbian city of Leskovac, be sure to treat yourself to a unique culinary experience called “The Leskovac Train”. It is a meal of five different meat specialties that the waiters bring in one by one. In Sarajevo, the capital of Bosnia and Herzegovina, try the local ćevap served in a bun, with lots of chopped onion and a hearty helping of kajmak. For the best culinary experience, visit Baščaršija, an old Turkish bazaar. It is worth emphasizing here that kajmak, commonly used throughout the Balkans, has little in common with the well-known sweet mass of condensed milk. Balkan kajmak is a thick and salty sauce, the consistency of which is more like a spread, prepared according to a traditional recipe from unpasteurized milk and cream.
Another traditional Balkan specialty is roasted meat. No festival in the Balkans can do without roasted pork, lamb or beef. The carcass is seasoned with salt and roasted whole on a spit, then cut into small pieces. Unlike other cultures, in the Balkans this type of meat is often served cold. Baked beans are the most basic vegetarian Balkan dish. This dish has many different names and variants depending on the country, but the essence is the same: white beans cooked with onions and then baked in a ceramic dish with spices and various toppings. What gives Balkan dishes an unusual flavor is the locally grown red pepper. It is the main ingredient of another Balkan delicacy, i.e. ajvar, an aromatic sauce added to many dishes. In addition to roasted peppers, ajvar, depending on the region, may contain eggplants, tomatoes, garlic and chili peppers.
Balkan cuisine is also rich in persistent pastries, made of paper-thin dough. Layers of dough are layered with various fillings, usually minced meat or cheese, and then baked. Cakes, called burek, crispy on the outside and juicy on the inside, served with yogurt or sour milk, are a typical Balkan breakfast. Other popular filling variants include potatoes, spinach, mushrooms, cabbage and pumpkin. You can also find sweet versions in some regions, filled with cherries, apples, plums, walnuts, etc. Probably the most refined is the Slovenian version, known as Prekmurska gibanica, which contains ricotta, apples, walnuts, raisins and poppy seeds.
