The complete directory
17 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.
Serbia
Принцес крофне
Choux buns split and filled with a thick vanilla cream, dusted with icing sugar and eaten cold.
Serbia
Крофне
Yeasted dough balls fried until they carry a pale band round the middle, filled with jam and rolled in icing sugar.
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.
Serbia
Херовке
Herovke are filled sweet pastry rolls associated with the Slovak community of Kovačica.
Novi Pazar, Serbia
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.
Vojvodina, Serbia
Makovnjača
Traditional yeasted dough roll filled with ground poppy seeds, sugar, and milk, a Christmas and Easter dessert, sweet and nutty.
Serbia
Пропећ
Propeć is a southern Serbian layered pie of stretched pastry, cheese and egg, baked until blistered.
Serbia
Бундевара
Filo layered with grated pumpkin, sugar and cinnamon, sometimes with raisins, baked in a tray and cut into squares dusted with icing sugar.
Serbia
Пупинова пита
Pupinova pita is a walnut-and-cherry rolled pastry associated with Mihajlo Pupin’s birthplace in Idvor.
Serbia
Сеченица
Sečenica is a Vranje pie of stretched pastry filled with cheese and eggs, baked in a shallow tray.
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.
Serbia
Пита са вишњама
Filo layered with sour cherries and sugar and baked until the juice soaks the bottom sheets, cut into squares and dusted with sugar.
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.
Serbia
Orehnjača
Traditional yeasted dough roll filled with ground walnuts, lemon juice, sugar, and milk, a holiday dessert, nutty and sweet.