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9 foods match this view. Search local names, narrow the map, or follow a category.
Lebanon
بقلاوة
Layers of paper-thin phyllo brushed with butter and filled with chopped walnuts or pistachios, baked crisp then drenched in lemon- or rose-scented sugar syrup. One square, cut diamond-small, is the shared Ottoman dessert of the whole eastern Mediterranean.
Albania
Bakllasarëm
Northern Albanian specialty of layered dough rolls baked until crispy, then topped with yogurt, garlic, and salt and returned to the oven, creamy garlic-yogurt topping, regional.
Kosovo
Byrek me Djathë
Albania's iconic savory pie with thin layers of hand-rolled filo dough filled with cheese, meat, spinach, or vegetables, a staple of home cooking and street food culture.
Albania
Hasude is an Albanian sweet of cooked flour or semolina thickened with butter and sugar, then served warm with cinnamon or nuts.
Albania
Кадаиф
Shredded filo dough wrapped around walnut filling, baked until golden, then soaked in sweet syrup, crispy shredded texture with generous nut filling and good syrup absorption, a beloved dessert.
Korçë, Albania
Regional layered pie from Korçe with thick dough and generous fillings including cabbage, spinach, meat, or cheese, hand-stretched thin dough with crispy edges, a Korçe specialty.
Albania
Albanian fried dough fritters, similar to doughnuts but less sweet, served with honey, jam, powdered sugar, or savory with cheese and tomatoes, light fluffy inside and golden crispy outside, a breakfast staple.
Albania
Byrek me Kungull
Sweet pumpkin pie made with filo dough and a filling of cooked pumpkin, sugar, and sometimes walnuts or cinnamon, sweet but not cloying filling with tender pumpkin, an autumn and winter treat.
Serbia
Ridged fingers of choux-style dough deep-fried then drowned in cold sugar syrup, crisp-shelled and juicy within — the baklava-shop counter classic of Turkey and the former Ottoman world.