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8 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.
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.
North Macedonia
Мазник
Coiled hand-stretched pastry filled with cheese and egg or with minced meat, wound into a spiral and baked.
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.
Bulgaria
Зелник
A Bulgarian filo pie filled with cabbage, leeks or sorrel with eggs and sirene cheese, baked into a golden, flaky pastry.
North Macedonia
Ѓимиринки
Fried dough strips soaked in syrup or dusted with sugar, made at festivals and family celebrations.
Ohrid, North Macedonia
Ѓомлезе
Thin layered pastry from the Ohrid and Struga lakeside, baked between two heated clay lids buried in embers.