The complete directory
12 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.
Sarajevo, Bosnia and Herzegovina
Burek
The Bosnian burek, layers of thin phyllo dough spiralled around a filling of minced beef and onions, baked until golden and crisp. In Bosnia, only the meat version is called burek.
Sarajevo, Bosnia and Herzegovina
Short lengths of meat burek cut and stood upright in a dish, drowned in garlic yogurt and sometimes baked again.
Bosnia and Herzegovina
Jabukovača
Bosnian apple-filled filo pastry.
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.
Bosnia and Herzegovina
Pita filled with thinly sliced or grated potato and onion, peppered heavily and baked until the pastry blisters.
Sarajevo, Bosnia and Herzegovina
Rolled sheets of pastry cut and shaped into roses, deep-fried and dusted with sugar or dipped in syrup.
Belgrade, Bosnia and Herzegovina
Sirnica is a cheese-filled filo pita. In Belgrade, the local bakery convention calls the cheese version burek even though Bosnia reserves burek for the meat filling.
Bosnia and Herzegovina
Autumn pita of grated pumpkin, sometimes with a little sugar, coiled in the pan alongside the savoury ones.
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.
Herzegovina, Serbia
Torn pieces of yeasted dough dropped into hot oil and fried into irregular puffed balls, eaten hot with kajmak and cheese.
Bosnia and Herzegovina
Pita filled with chopped spinach or chard and fresh cheese, rolled and coiled, and the standard order for anyone avoiding meat.