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Balkan cuisine encompasses a collection of nationalcuisines that combine characteristics ofEuropean cuisine with some of those fromWest Asia. It is found in theBalkans, a region in southeasternEurope without clear boundaries but which in its broadest sense includes the countries ofAlbania,Bosnia and Herzegovina,Bulgaria,Croatia,Greece,Hungary,Moldova,Montenegro,North Macedonia,Romania,Serbia andSlovenia.[1] The native cuisines of the region, with the exception of Slovenian cuisine, have a notableTurkish influence, as a result ofOttoman occupation.[2][3][4] With the exception of Hungarian, Moldovan, and Romanian cuisine, Balkan cuisines have considerableMediterranean influence, mostly present in Greek and Albanian cuisine.[2][5][6] Romani cuisine, the traditional food of the Romani people, includes dishes from traditional Balkan cuisine.[7]
Balkan cuisine can be found inVienna,Austria as a result of post-WWII migration to that city.[8]Germany has restaurants serving Balkan cuisine, which were often called Yugoslavian restaurants until the outbreak of theYugoslav Wars.[9] There were Balkan Grills in West Germany from the 1960s, leading to the popularisation ofćevapčići in the country, but these establishments have become rarer since the late 1980s and those that survive are often now called "Croatian" instead.[10]
The Balkans have a history of foreign rule and internal power struggles, and this has resulted in a diverse cuisine in which influences have merged as a result of cultural exchange.[11] The historical foundation of modern Balkan cuisine isOttoman cuisine, which itself was heavily influenced by ArabianLevantine cuisine and the medievalByzantine cuisine.[12] TheOttoman Empire introduced the use of peppers to the region and it also broughtbörek, afilo pastry with origins that may lie inAncient Roman cuisine.[11] During the Ottoman presence, dishes such asćevapi andpljeskavica were introduced along withTurkish coffee.[13] At the same time pork became popular in northern Serbia as pigs were not taxed under Ottoman Islamic law.[11]
The components of Balkan cuisine are also typically drawn from the traditional cuisines of Greece, Persia, the Arab countries and Turkey, as well as the Balkan region itself,[14] and there has been some borrowing fromMediterranean cuisine,Armenian cuisine and the cuisines of North West Africa and Central Europe.[15] Commonalities can be found withGerman cuisine and Slavic cuisine.[16] The involvement of Austria and Italy in the Balkans led to the introduction of breaded-meat dishes, as well as an emphasis on seafood.[13] The influence ofPersian cuisine is shown by the use of yoghurt in meat dishes.[17] There are also some contributions fromJewish cuisine, such as patišpanja, the sponge cake found in Bosnia and Herzegovina.[18]
Balkan cuisine is characterised by very diverse, strong and sometimes spicy food.[19][20] Pickled vegetables are common ingredients.[21] Pepper appear inajvar spread[11] and the use of small hot peppers is also somewhat common.Feta cheese is also a popular ingredient in southern parts of the region.[1] Dishes frequently make use of stuffed vegetables[13] such assarma which is made with stuffed vine leaves. Also popular ismoussaka, a dish made with eggplants or potatoes.[1] Many dishes are served with the thick cream known askajmak[22] and the egg-and-lemon sauceavgolemono is also widely used.[23]Meze are often served as appetizers, as they are inLevantine cuisine andCaucasian cuisine.[24] Popular desserts includebaklava andhalva[1] and the fruit brandyrakia is often drunk. Cooking is typically done using asač, a type of baking lid covered with hot coals or ashes,[13] a technique dating back toAncient Greek cuisine.[25]
The similarities within Balkan cuisine are partly due to the common natural environment of the Balkans which provides similar food ingredients.[26] Many dishes and recipes across the Balkan region are referred to using the same vocabulary, albeit with national variations.[27] The common features of Balkan cuisine are most easily seen in thehaute cuisine of restaurants. In contrast, meals prepared domestically reveal the cuisine's geographic variation,[1][28] including a series of intermediate cuisines ranging from those of North and Mediterranean Europe to that of the Middle East.[29] The different nationalities within the Balkans create their own variations,[28] and a dish by the same name may have different ingredients and preparation methods in different countries.[13] Chocolate, cakes and sweet confections are popular in the northern Balkans, but in the south it is seafood, honeyed sweets and pastas that indicate the area's more Mediterranean style.[28]
Albanian cuisine
Aromanian cuisine
Bosnian-Herzegovinian cuisine
Bulgarian cuisine
Croatian cuisine
Cypriot cuisine
Greek cuisine
Kosovan cuisine
Hungarian Cuisine
Macedonian cuisine
Moldovan cuisine
Montenegrin cuisine
Romani cuisine
Romanian cuisine
Serbian cuisine
Slovenian cuisine
Turkish cuisine
