The complete directory
14,757 foods match this view. Search local names, narrow the map, or follow a category.
Turkey
A meze of fried eggplant, zucchini, and peppers simmered in a rich tomato sauce with garlic. Served cold or at room temperature, şakşuka is a staple of the olive-oil meze table and showcases the Turkish love of eggplant and summer vegetables.
Adana, Turkey
Şalgam Suyu
A bold, savory fermented drink made from purple carrots and bulgur, originating from the southern cities of Adana and Mersin. Deep red in color with a sour, salty flavor, şalgam comes in mild and spicy versions and is the traditional accompaniment to Adana kebab and fiery southeastern dishes.
Turkey
Sekerpare, the soft syrup-soaked semolina cookie, is a named Turkish dessert sold by weight everywhere.
Aegean Region, Turkey
Sevketibostan yemegi, blessed-thistle stalks stewed with lamb or in egg-lemon sauce, is a named Aegean wild-vegetable dish with a short season.
Gaziantep, Turkey
Siveydiz, the Gaziantep spring stew of lamb, green garlic and yoghurt, is a named seasonal regional dish.
Turkey
Sobiyet, the cream-filled baklava triangle, is ordered by name at the baklava counter as an alternative to plain baklava.
North Macedonia
Шарпланински кашкавал
Hard yellow sheep's milk cheese made in the Šar Mountains, pressed, scalded and matured for months.
Veľký Šariš, Slovakia
Eastern Slovak lager brewed at Veľký Šariš near Prešov, the standard pour across the east of the country.
Slovenia
Šarkelj is a Slovenian ring cake with a tender crumb, often marbled or lightly spiced and baked in a mould.
Slovenian Littoral, Slovenia
Šebreljski želodec is a regional Slovene stuffed pork stomach from the Šebrelje/Cerkno area, cured into a dense slice with a seasoned meat filling.
Styria (Slovenia), Slovenia
The Furmint grape as grown in Štajerska, made dry and steely around Jeruzalem and Ormož — nothing like the sweet Hungarian expression.
Skopje, North Macedonia
Ширден
Sheep's stomach stuffed with chopped offal, rice and paprika, sewn shut and baked slowly until the casing browns.
Serbia
Rakija made from plums, most popular type in eastern Croatia, often aged in barrels developing yellowish color, PGI protected.
Czech Republic
Short, chunky smoked sausage roasted over an open fire, a Czech camping ritual.
Styria (Slovenia), Slovenia
A Styrian sour soup made from pork trotters and head parts, vinegar and garlic, traditionally prepared at the feast of koline (pig slaughter) in Lower Styria.
Štramberk, Czech Republic
Štramberské uši is a dessert from Štramberk, a sweet finish to the local table.
Zagreb, Slovenia
Traditional Zagorje dish of dough filled with cottage cheese, cream, and eggs, can be boiled or baked, served savory or sweet.
Slovenia
Sheets of dough rolled around a filling, tied in cloth and boiled or baked, then sliced into rounds. Savoury with cottage cheese and tarragon, or sweet with walnuts, served as a side, a main or a dessert.
Šumadija, Serbia
Шумадијски чај
Rakija heated with sugar, honey and spices and drunk hot in winter, with no tea in it whatever the name says.
Czech Republic
A Czech baked ham, egg, and noodle casserole, a home and daily classic
Slovakia
Rolled potato-dough logs the size of a finger, boiled, then coated in butter, ground poppy seed and sugar.
Silesia, Poland
Żebroczka is a casserole from Silesian Voivodeship, rooted in local cooking tradition.
Poland
A traditional Polish sour rye soup made from fermented rye flour starter (zakwas), with sausage, bacon, potatoes, and hard-boiled egg. Served in a bread bowl, especially at Easter.
Silesia, Poland
A Silesian blood sausage variant where groats are replaced by wheat buns, with pork offal and blood. A rustic, soft sausage, served fried or grilled, a Silesian specialty.
Lesser Poland, Poland
A highland (Podhale) sheep's milk whey drink, slightly sour and refreshing, a byproduct of oscypek-making. A Tatra mountain specialty, served cold, a shepherd's traditional drink.
Czech Republic
Žemľovka
A Czech apple and bread pudding with milk, eggs, and cinnamon, a home and daily classic
Slovenia
Buckwheat, maize or barley flour cooked into a stiff mash, broken up with a fork into rough crumbs and dressed with pork cracklings or milk.
Mostar, Bosnia and Herzegovina
White wine from an indigenous Herzegovinian grape grown on karst around Mostar and Čitluk — full-bodied, mineral and higher in alcohol than it tastes.
Central Slovakia, Slovakia
The whey left from making bryndza, warmed and drunk by the mug — sour, thin, faintly sweet, and a shepherd's staple.
Western Slovakia, Slovakia
Žitavská paprika
Ground sweet red paprika from the Žitava valley, protected by origin, milled fine and deep red with a slight sweetness.
Kvarner, Croatia
Žlahtina
Native white grape from island of Krk, light and refreshing wine with floral citrus aromas and mineral notes, a local specialty.
Ohrid, North Macedonia
Ѓомлезе
Thin layered pastry from the Ohrid and Struga lakeside, baked between two heated clay lids buried in embers.
Phú Quốc, Vietnam
Ốc len xào dừa
Oc len xao dua, sea snails stir-fried in coconut milk and sucked from the shell, is the named anchor of Vietnam's snail-eating culture.