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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.
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.
Montenegro
Heljdopita
Buckwheat-flour pastry filled with cheese or potato, dark, crumbly and nutty, from the buckwheat-growing highlands.
Serbia
Гибаница
Layers of thin filo crumpled with a filling of young cheese, eggs and kajmak, baked until the top layers crisp and the middle stays custardy.
Montenegro
Pita izljevuša
A poured pita: thin batter rather than stretched dough, layered with cheese and baked into something between a pie and a pancake.
Montenegro
Spoonfuls of slack yeast dough dropped into hot oil and fried into knobbly, hollow puffs, served hot with honey, cheese or plum jam.
Montenegro
Hand-stretched pastry coiled with cheese or potato and baked in a round tin, cut into wedges — the northern household's pita.
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.