Serbia

🇷🇸Serbia

Juniper Brandy

Клековача

Plum brandy redistilled with juniper berries, giving a resinous, pine-edged spirit drunk in the west and south.

🇷🇸Serbia

Kajmak

Кајмак

Kajmak is a thick, lightly cultured cream skimmed from warm milk, eaten fresh with bread and grilled meats. In Montenegro the same dairy tradition is called skorup.

🇷🇸Serbia

Kajsijevaca

Кајсијевача

Serbian apricot brandy.

🇷🇸Belgrade, Serbia

Karađorđe's Schnitzel

Карађорђева шницла

A veal or pork escalope beaten thin, rolled around kajmak, breadcrumbed and fried, served with tartare sauce.

🇲🇰North Macedonia

Kashkaval

Кашкавал

Kashkaval is a firm, pale-yellow Balkan cheese, usually made from sheep’s milk or a sheep-and-cow blend and eaten sliced or melted.

🇧🇦Bosnia and Herzegovina

Kačamak

Качамак

Coarse cornmeal beaten with water and salt into a thick porridge, then loaded with kajmak, young cheese or cracklings.

🇧🇾Belarus

Kholodets

Холодец

Kholodets is a meat aspic made from pork or beef bones slow-cooked until collagen releases, then chilled until set, clear firm jelly with tender meat pieces, served with horseradish or mustard.

🇷🇸Serbia

Kiseli kupus

Кисели купус

Kiseli kupus is whole-head cabbage fermented in barrels, a Serbian winter staple benchmarked by Futog cabbage.

🇬🇷Greece

Koliva

Κόλυβα

Ritual wheat/poppy/honey memorial porridge

🇷🇸Serbia

Komplet Lepinja

Комплет лепиња

A flatbread hollowed out, filled with kajmak and pork dripping, topped with a raw egg and returned to the oven until the egg sets.

🇷🇸Serbia

Kruskovac

Kruškovača

Kruškovača is pear rakija, distilled from ripe or wild mountain pears and rested until its floral fruit aroma rounds out. In Montenegro it is a home-cellar spirit rather than a generic fruit liqueur.

🇸🇮Slovenia

Krvavice

Blood sausage of pork blood, buckwheat groats or barley, fat and marjoram, made at the winter pig slaughter and pan-fried until the skin splits.

🇭🇷Slavonia, Croatia

Kulen Sausage

Kulen

Premium spicy dry-cured sausage from Slavonia made from pork, red paprika, and garlic, the first Croatian food with PDO protection.

🇷🇸Serbia

Lamb Under the Bell

Јагњетина испод сача

Lamb and potatoes cooked under a heavy iron bell buried in embers, so the meat steams in its own juices for hours.

🇷🇸Serbia

Lazy Cake

Лења пита

Two layers of biscuit crumb with a filling of fruit, cheese or walnut between, assembled without rolling dough — hence lazy.

🇷🇸Serbia

Lepinja

Лепиња

A soft round flatbread baked plain and split open to hold grilled meat, kajmak and onion.

🇷🇸Leskovac, Serbia

Leskovac Grill

Лесковачки роштиљ

A mixed grill platter of ćevapi, pljeskavica, vešalica, liver and kidney cooked over charcoal and served with chopped onion, kajmak and lepinja.

🇷🇸Leskovac, Serbia

Leskovac Train

Лесковачки воз

A long skewer of pork neck, liver, bacon and sausage grilled over charcoal and brought to the table still on the rod, named for its train-like appearance.

🇷🇸Leskovac, Serbia

Leskovačka kavurma

Лесковачка кавурма

Leskovačka kavurma is minced pork and offal slowly fried and preserved in its own fat.

🇷🇸Leskovac, Serbia

Leskovačka pljeskavica

Лесковачка пљескавица

Leskovačka pljeskavica is a thin, broad grilled patty from the Leskovac grill school, sometimes stuffed with cheese or bacon.

🇧🇦Sarajevo, Bosnia and Herzegovina

Lokum

Локум

A soft, chewy confection made from starch and sugar, flavored with rosewater, lemon, or mastic, and often studded with pistachios, hazelnuts, or walnuts. Known internationally as Turkish Delight, lokum has been produced since the Ottoman era and mass production began in 1777. A few pieces are traditionally served alongside Turkish coffee.

🇧🇬Varna, Bulgaria

Mastika

Мастика

Anise-and-mastic spirit around 47%, drunk very cold and neat or over ice, where it clouds white.

🇷🇸Serbia

Meat Aspic

Пихтије

Pork trotters and head meat boiled until the stock sets, poured into dishes with garlic and paprika and chilled to a firm savoury jelly.

🇷🇸Serbia

Meringue Slice

Шампита

A tall block of cooked egg-white cream between two sheets of puff pastry, lighter and paler than the custard version beside it.

🇷🇸Serbia

Miročki sir

Мирочки сир

Miročki sir is a firm white Serbian mountain cheese made in the Miroč area.

🇷🇸Niš, Serbia

Moravska salata

Моравска салата

Moravska salata combines ripe tomato, roasted or fresh pepper, onion and a mustard-vinegar dressing.

🇷🇸Serbia

Mućkalica

Мућкалица

Leftover grilled pork chopped and stewed with peppers, onion and tomato until it turns into a thick, smoky pepper stew.

🇷🇸Serbia

Negotin Wine

Неготинска вина

Wines from the eastern valley near the Danube gorge, stored in the pivnice — clusters of stone wine cellars built as small villages.

🇷🇸Vojvodina, Serbia

Noodles with Poppy Seeds

Резанци с маком

Flat egg noodles boiled and tossed with ground poppy seed, sugar and butter, served warm as a pudding or a side.

🇷🇸Serbia

Oblande

Обланде

Classic Serbian wafers with chocolate-nut filling.

🇷🇸Serbia

Pastrma

Пастрма

Pastrma is spiced lamb cut into strips and wind-dried in the southern Serbian and Prizren tradition.

🇷🇸Novi Pazar, Serbia

Pazarske Mantije

Пазарске мантије

Small spheres of stretched filo filled with minced beef, onion and oil, packed tightly in a round tray and baked until the tops crisp.

🇷🇸Serbia

Pecenica Srpska

Печеница

Srpska pečenica is smoked pork loin, sliced as a cold cut for breakfast and celebrations.

🇷🇸Vojvodina, Serbia

Perkelt

Перкелт

Perkelt is a paprika-rich stew of meat, onion and stock, cooked slowly until the sauce clings to the pieces. Serbian paprikaš is a close local word for this family of stews.

🇧🇬Bulgaria

Pindjur

Пинджур

Pindjur is a chunky relish of roasted peppers, tomatoes, aubergine and garlic.

🇷🇸Southern Serbia, Serbia

Pirot Kashkaval

Пиротски качкаваљ

A pulled-curd sheep's milk cheese matured into firm yellow wheels, sliced for the table or fried in breadcrumbs.