Balkan cooking bridges Central Europe, the Mediterranean, and the Near East, shaped by centuries of migration and empire. Grilling, baking, and slow simmering dominate, with peppers, tomatoes, onions, and cabbage as staples. Dairy—yogurt, sirene, kajmak—adds tang and richness, while paprika, garlic, and parsley provide warmth rather than heat. Hospitality is central: tables fill with salads, breads, and shared plates. Wood-fire grilling and clay-pot baking are common, producing deep flavors from simple ingredients.
Signature dishes include Ćevapi—grilled minced meat sausages tucked into flatbread with onions and ajvar; Burek—layers of flaky dough wrapped around cheese, spinach, or meat; Sarma—cabbage leaves stuffed with rice and meat, simmered in tomato; and Shopska Salad—tomatoes, cucumbers, peppers, and onion topped with grated white cheese. Technique notes: knead doughs until elastic; rest grilled meats to stay juicy; season salads assertively with vinegar and salt; and simmer stuffed dishes gently to keep leaves intact. Serve with sour cherry juice or strong coffee, and finish with walnut sweets like baklava or tulumbe.