The complete directory
20 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.
Prizren, Kosovo
Bakllasarëm
Rolled sheets of pastry baked without filling, then covered with garlic yogurt and a spoon of hot butter or paprika oil.
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.
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.
Kosovo
Resenik
Shredded cabbage sweated with onion and pepper and baked between thin layers of hand-pulled dough.
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.
Peja, Kosovo
A crust of thin hand-stretched layers baked dry, then broken up and doused with garlicky yogurt just before it is carried to the table.
Kosovo
Kungullore is a Kosovo pumpkin pie built from cornmeal sheets, pumpkin, walnuts and sugar.
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.
Kosovo
Purrenik
Chopped leek softened in oil and layered into thin pastry, baked until the top sheets blister.
Kosovo
Pite me Mish
Phyllo pie filled with minced meat and onion, the savory heart of Kosovar baking.
Kosovo
Pite me Kërpudha
Phyllo pie filled with wild mountain mushrooms and cheese.
Kosovo
Hithenik
Young stinging nettles blanched and chopped with white cheese, then baked in layers of thin dough.
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.
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.
Kosovo
Pite me Spinaq
Flaky phyllo pie filled with spinach and cheese, a Kosovar everyday staple.
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.
Kosovo
Pite me arra
Ground walnuts and sugar rolled through thin pastry sheets and soaked in a light syrup after baking — leaner and less buttery than baklava.
Bosnia and Herzegovina
Pita filled with chopped spinach or chard and fresh cheese, rolled and coiled, and the standard order for anyone avoiding meat.