Travelling to the Balkans for the first time and wondering what foods you should try? We’ve got you covered.
From burek to rakija, you’ll find these traditional Balkan foods, accompaniments and beverages widespread across the region. Tick all of these off and you’re only just getting started, so be sure to go with a good appetite.
Is Balkan food Turkish?
This is a question we’ve seen floating around a fair bit. With much of the region formerly part of the Ottoman empire, Balkan countries have inherited lots of Turkish dishes such as baklava and sarma. And Bosnian coffee shares similarities with Turkish coffee (although don’t say that to a Bosnian if you don’t wish to offend).
But it’s not just Ottoman dishes that have made their way onto the Balkan menu over time. You can also find typically Austro-Hungarian dishes like schnitzel and goulash. And some things, like rakija, are Balkan through and through.
1. Burek
Burek has been a staple across the Balkans since its introduction by the Ottomans in the 14th century and it’s the ultimate comfort food. It’s made of thin layers of filo pastry filled with savoury ingredients, rolled into a spiral, and baked until golden. Popular fillings include spiced meat, a cheese similar to feta, a mix of cheese and spinach, or spiced potatoes.
2. Kajmak
Kajmak (“kai-mak”) also known as sarshir or qashta/ashta, is a rich, creamy dairy product similar to clotted cream. It’s traditionally made from the milk of water buffalo, cows, sheep or goats and is popular not only in the Balkans, but Western and Central Asia and Turkey. Kajmak is traditionally eaten with meat dishes like ‘cevapi’ mince kebabs, or as a filling in savoury pancakes.
3. Sarma / Dolma
Dolma (more commonly referred to as Sarma in the Balkans) refers to a family of stuffed vegetables and leaves found widely across the region as well as Turkey and parts of Asia. Fillings include spicy meat, vegetables and rice and the individual name of the dish depends on what they’re stuffed with. So, japrak is stuffed vine leaves, sarma most commonly refers to stuffed soured cabbage leaves and punjene paprike is stuffed bell peppers.
4. Ajvar
Ajvar, pronounced “ay-var,” is a sauce believed to have been introduced by the Ottomans. While there are regional variations, it is primarily made from bell peppers and eggplant. The sweet and tangy flavour of this relish comes from grilling the peppers and eggplant over a charcoal fire, then simmering the mixture to enhance the natural sweetness of the peppers before being blended into a sauce. It’s very moreish!
5. Baklava
Another Ottoman recipe, this sticky, syrupy dessert is a dream for any sweet tooth. Baklava is made by layering filo pastry soaked in syrup or honey and chopped nuts (most commonly pistachio). It’s often served with kaymak.
5. Ćevapi
Ćevapi (“che-vapi”) is the national dish of Bosnia and Serbia but can be found widely across the peninsula. It’s essentially a grilled meat sausage. It is traditionally served in a pitta-like flatbread called lepinja with a side of cool ajvar. Inexpensive, filling and transportable, it’s a go-to choice for lunch.
6. Rakija
You haven’t really visited the Balkans until you’ve tried a rakija – and it’s impossible to avoid, when every household stocks it and brings it out enthusiastically to welcome guests. Rakija (aka raki, rachiu or rakiya) is a fruit brandy, most commonly made with plums (also called sljivovca) or grapes (loza). The strength varies and while the stuff you find in shops is usually at 40% ABV, the homemade varieties can be stronger.
7. Priganice
One dish which continually delights and surprises our guests is ‘priganice’ (aka uštipci in Serbia or petulla in Albania). These fried dough balls or fritters are served with honey, jam or cheese, and you’ll find them as part of a Balkan breakfast or a sweet treat at any other time of day.
8. Sač
Sač (sach) or ‘peka’ in Croatia, is more a cooking method rather than one particular dish. Another one adopted from the Ottomans, Sač refers to a bell-shaped dome under which meat and vegetables are slowly cooked on a clay plate with hot coals placed on top. The result? Succulent, rich meat that cuts like butter. We’d argue it’s the Balkan version of soul food and have a recipe for it here.
9. Pasulj
Pasulj (“par-sul-ya”) is a thick bean soup that comes spiced with paprika. It’s typically served with crusty slices of fresh homemade bread and is especially good in colder weather. When baked, it’s called prebranac (prebran-ats) and it’s also delicious. If you’re vegetarian or vegan, make sure to check before ordering either of these dishes, as they are usually prepared with smoked meats like “pancet” (pancetta).
10. Šopska Salad
If you’ve ever visited Greece, you may see some similarities between this Bulgarian national dish and the Greek Salad. As with anything, Šopska (“shop-ska”) varies between countries but the key components are cucumbers, red onion, tomatoes and feta.
Top tip – Want to try some of these foods at home? Look for the brand Pelagonia, a UK company retailing Balkan food products such as Ajvar. You can find it online or in select UK supermarkets like Waitrose and the Coop. We also recommend buying the wonderful cooking book, The Balkan Kitchen, which is in English language.
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