The Taste of Mediterranean Cuisine

The deep, blue sea named the Mediterranean (or Med) gives heart and life to the countries around her. The Mediterranean got its name from Latin and means “middle of the Earth” or “inland”. People in this region took the sea as the main trading source, so, obviously, people around the Mediterranean share more than a beach and water; they share history, a bit of culture and of course overlapping cuisines. They have created a varied and cosmopolitan cuisine which is one of the most famous cuisines that exist in this world. Like everything in the Mediterranean that is special, so does the Meditation cuisine is special too; every tiny detail that it owns is special; starting from Mediterranean food through out Mediterranean cooking to Mediterranean dishes. The Mediterranean cuisine could be roughly divided into three dining regions: southern European, North African and eastern Mediterranean, but it has also made an enormous influence in many cuisines. This cuisine is considered to be one of the most exotic cuisines in the World.

Keys of Mediterranean Dining

The main keys of every Mediterranean dish are the perfectly grown vegetables. All Mediterranean dishes are abundant with vegetables like peppers, onions, eggplants, mushrooms, cucumbers, squashes, garlic, artichokes and various lettuces and greens. What makes this cuisine one of a kind is the fact that the basic in the Mediterranean cooking is the usage of many herbs like basil, rosemary, mint, cilantro, oregano, parsley, dill and fennel. The heart of the Mediterranean dinning is seafood. Shellfish are extensively used in many Mediterranean dishes from stews, soups, pastas to salads. Also, anchovies are mostly eaten in the Mediterranean region, and there are many ways to prepare this fish. As well, ell, swordfish, octopus, monkfish, squid and cuttlefish are the other fish that are predominantly served.

Source for meats in Mediterranean dinning are smaller animals like goats, lambs, pork, rabbit and sheep. Beef, on the other, is uncommon for this cuisine. In addition, another key of Mediterranean dinning is the usage of olive oil. Almost all Mediterranean dishes start with olive oil. What is more about the Mediterranean cuisine is that it has mouth-watering wines especially famous are the Balkan wines. Wine is the most famous preserved drink, and it is said that Mediterranean dish is not complete if there is no wine.

Pita Bread - The Core of Every Mediterranean Dish

One of the specialties that stand for the Mediterranean cuisine is pita bread, which is a round pocket bread extremely used in all Mediterranean countries including the Middle eastern and the Balkans. Interesting about pita bread is the way of the Mediterranean cooking of the “pocket” in its middle. The “pocket” is made by stream that wisps out the dough; and as the bread flattens and cools, then the pocket is left in the middle of the bread. This pita bread could be found in all forms and sizes. Moreover the Mediterranean cooking has an interesting way of baking this bread: under “sač” which is a large lid, and the bread is covered with the “sač”, and then goal and ashes are put on the lid. Also, baking in brick oven is recommended. This kind of Mediterranean cooking is used in Montenegrin cuisine, Greece cuisine, Croatian cuisine, Turkish cuisine and many more.

We could say that pita bread is used with everything! People fill the “pocket” with everything like a sandwich. In the Greece cuisine pita bread is the main component of pita-gyros and pita-souvlaki. Also, it is consumed with dips like tzatziki. Furthermore, pita in Turkish cuisine (or pide) is used for all pizza-like meals, and here it has a soft texture and it has not got a pocket. One of the pizza-like Mediterranean Turkish dish is lahmacun. Also, pita bread is widely used in whole Balkan countries. In addition, pita bread is sacred to the people where it is used, so there are many customs connected with pita bread. One of them is the pita bread with a hidden coin in it used on the night before Christmas Eve.

Mediterranean Cuisine – World’s Healthy Diet

It is believed that Mediterranean dinning is very healthy, so the modern nutritionists have made a special diet named the Mediterranean diet. Furthermore, it is said that Mediterranean cooking stands for naturally healthy eating. All healthy diets contain vegetables, fish and vegetables which are the keys of Mediterranean dining. UNESCO has recognized Mediterranean diet as an Intangible Cultural Heritage of Italy, Greece, Spain and Morocco in 2010. Thos diet has made a great impact in every aspect of human health. Researches have shown that the traditional Mediterranean food prepared with the Mediterranean cooking reduces the risk of heart disease, a reduced incidence of cancer and cancer mortality, and a reduced incidence of Parkinson's and Alzheimer's diseases.

To conclude, Mediterranean cuisine isn’t ruled by a single culture, it is a creation of cultural exchange and influence, thus you can be easily confused about the Mediterranean dishes because many countries serve the same dish. It is a highly rich cuisine, with many interesting ingredients. Fresh vegetables, fruits, fish and the high level of olive oil usage make the Mediterranean cuisine World’s number one healthy diet recognized by many famous nutritionists. Also, there would not be a Mediterranean dish if there is no pita bread and wine.

Books about Mediterranean cuisine:

• Secrets from Coastal Italian Kitchens by Academia Barilla
• Islands of the Mediterranean by HF Ullmann
• Delicious Recipes from the World's Healthiest Cuisine by Martha Rose Shulman
• Mediterranean Diet Cookbook For Dummies by Meri Raffetto

Photo: maveric2003

The Taste of Mediterranean Cuisine

Overview of Serbian Cuisine

Another Balkan cuisine which has been influenced by the neighbouring countries is Serbian cuisine. This cuisine is made of mixed traditions, and you could see the influence of Mediterranean, Turkish, Austrian and Hungarian cuisines. Moreover, Serbian cuisine is very strong and rich, and its meals are based mostly on meat and dairy products. Daily Serbians have three meals: breakfast, lunch and dinner. The largest and most important is the lunch.

Now, we will describe some of the most famous dishes in Serbia only to give you a clue how the Serbian cuisine looks like. First, we would start with cheese, which Serbians use in almost every meal. The cheese varies in taste and shape depending in which area of Serbia it is produced. It could be from soft and creamy like sremski cheese to hard like sjenica cheese, but the best cheese could be found east of the Morava River. One of the rare authentic specialties is kajmak, and the most recommended kajmak is the one from the Cacak area.

Another product without which a Serbian meal could not be imagined is bread. Also, the bread is used for religious rituals, for example a traditional Serbian welcome is to offer the guest only bread and salt. It is believed that to throw bread is sinful no matter how old the bread is. What is on a special place in Serbian cuisine is gibanica and burek. Gibanica is layered cake filled with various fillings. It could be salty or sweet, and the fillings could be made of cabbage, spinach, cherries, poppy seeds and etc, but the real Serbian gibanica is the one made of cheese and kajmak served with a glass of yoghurt. Burek is a stuffed dough layers with meat or cheese.

Furthermore barbecue is placed on the highest ladder of Serbian food. Everyone enjoys in chevapchichi (grilled minced-meat fingers) served with kajmak and a lots of chopped onion. Pljeskavica, vešalica, muckalica are other Serbian grilled meat specialties. If you could not make up your mind what kind of Serbian barbecue to choose, you can order a mixed plate of grilled meat which is a portion that has a bit of everything. Leskovacka grill is the most famous barbecue not only in Serbia, but in the whole Balkan region.

What is more in the Serbian cuisine are soups. These are frequently used before the main meal and the most common soups are the simple pottage made of beef or poultry with vegetables and noodles. Riblja corba is the soup that stands out in taste and quality. Also, sarma and prebranec are traditional meals in Serbia. Sarma is found in every Balkan country, and the way of preparation is same: minced meat rolled in pickled cabbage leafs, while prebranec is cooked white beans with onion, salt, dry paprika and oil, also it is common to put sausages, bacon or dried ribs in it.

Serbian cakes are very sweet with lots of fruit, nuts or cream. Slatko is eminent Serbian sweet specialty that represents a conserving fruit similar to jam. One of the most used beverages is rakija, a kind of a brandy. Also there are different kinds of rakija named after the name of the fruit that they are made of like: jabukovica (apple brandy), lozovaca (grape brandy), šljivovica (plum brandy) and many more. In addition to the beverages, wine and beer are also very popular drinks in Serbian cuisine.

To sum up, Serbian cuisine is another cuisine on the Balkan region and the different influences during the years of its existence makes it a very heterogeneous. It has very mouth-watering meals that certainly will make you try everything. Serbian barbecue is a must!

Overview of Serbian Cuisine

A Drop of Turkish Coffee

The legend of man’s beverages starts when man drank a marvellous sip of coffee for the first time. Coffee has changed everything! Now we would try to introduce some relevant facts about coffee including its origin, name, preparation and why it is so important and interesting in drinking Turkish coffee.

Overview of Turkish Coffee History

The origin of the coffee is very mysterious like the taste itself. It is believed that coffee has three hundred years old history. The first coffee beans were harvested in Ethiopia. The legend says that a young shepherd called Kaldi noticed how his goats stayed awake after eating coffee beans, and then he has tried those magical beans for himself. So, the new era has begun! In 1555 coffee beans were brought in Turkey by Syrian traders, and there coffee has marked the whole age of humankind, and everyone knows that Turkish coffee is the mother of all sorts of coffees.

Furthermore, the name “coffee” comes from the Arabic “gahwa”, which Turkey has borrowed and derivate to “kahve”. All other countries have taken the name from Turkey, and derivate to their own language, but the core of the word remain the same, so coffee is the word that everyone around the world will definitely understand. In some period of the history coffee has become a real treat to the Ottoman Empire because people drank coffee gathered together, and they discussed about everything including the political situation in the country. These political discussions have led the leaders of the empire to think that some day coffee drinkers will cause rise against the Empire. Therefore in 1656 a law was forced that shut down all coffee houses, and drinkers were declared as outlaws. Instead of reducing the coffee, this law has made it even more popular.

Turkish coffee was accidentally introduced to the rest of the world when the Turkish army was retreated from Vienna, fortuitously left begs with coffee beans. Quickly, Austrians grasped the coffee fortune and started to make their own kind of coffee served on a special way, with cake named “kipfel”, today’s known as croissant. “Kipfel” has symbolic meaning: its shape is exactly like the crescent moon from the Turkish flag, and it stands for celebration of the victory over the Turkish army.

How to prepare a perfect cup of Turkish coffee

In old times, in Turkey young women were learned to prepare an excellent coffee because their future depended of it. Their potential husbands judged if a woman was a perfect for marriage if she knew to make a good cup of Turkish coffee. Therefore preparation is very essential for making Turkish coffee. Today it is not like this at all, but the custom of future bride making coffee for her husband-to-be on their engagement still remains.

In order to make a perfect cup of Turkish coffee, we should follow several steps. What we need is a coffee pot, grinded coffee beans, spoon and sugar according to the taste. First we measure the amount of water, then we place the pot with the water on a stove, and the heat is turned on medium. When the water starts to heat up, add one tablespoon of Turkish coffee and sugar, and remember do not stir it. Notice that one tablespoon of coffee is enough for one cup of coffee. The coffee should float on the surface. Next wait until the coffee starts to sing and mingle with the water, and then stir it, and turn down the heat to low. When a bubble ring starts forming on the surface move the pot away. Never let your coffee boil! The secret of Turkish coffee is to let it create thick foam. Then, pour the coffee in cups, and make sure that there is equal amount of foam in every cup. At the end, enjoy in your perfect cup of Turkish coffee!

Why is drinking Turkish coffee so extraordinary?

We could say that Turkish coffee has unique power that no other drink has. Here are some interesting facts:

1. It makes you stop and rest because it is never drunk in a hurry

2. Turkish coffee makes you more patient due to its preparation that takes a bit longer then the preparation of other drinks.

3. You become very calm while you are drinking it

4. Turkish coffee is good for encouraging conversation as it is usually shared with someone

5. Turkish coffee is good for you to have it after a meal due to the fact that it is very helpful in the digestion process

6. What is also very important is that Turkish coffee is not carcinogenic and it is very economical. According some studies, coffee reduce the risk of some common medical illnesses too

7. Furthermore, Turkish coffee has a tradition of fortune-telling by reading the figures left of the coffee grinds.

To conclude, coffee has made an enormous revolution in men’s culture. It has been proven that Turkish coffee has a tremendous history that makes this drink even more exotic and beautiful. In addition Turkish coffee’s idea is to bring people together, giving them time for relaxation and enjoyment.

A Drop of Turkish Coffee

Top 10 Books About Balkan Food

1. The Melting Pot: Balkan Food and Cookery
Author: Maria Kaneva-Johnson

2. The Balkan Cookbook
Author: Vladimir Mirodan

3. Cooking in Croatia & Bosnia: 425 Croatian and Bosnian Recipes
Author: Karmela Kis

4. The Balkan Cookbook: Traditional Cooking from Romania, Bulgaria and the Balkan Countries
Author: Catherine Atkinson

5. Bulgarian Rhapsody: The Best of Balkan Cuisine
Author: Linda Joyce Forristal

6. The Foods of Greece
Author: Aglaia Kremezi

7. Gregory’s Mediterranean Cuisine: Recipes of Albania, Macedonia, Croatia, Turkey & Greece
Author: Dr. Gregory Evangelos Zotos Ph.D.

8. The Food & Cooking of Romania & Bulgaria: Ingredients and traditions in over 65 recipes with 300 photographs
Author: Silvena Johan Lauta

9. Lonely Planet World Food Turkey
Author: Dani Valent

10. Best of Albanian Cooking: Favorite Family Recipes
Author: Klementina Hysa

Top 10 Books About Balkan Food

Overview of Montenegrin Cuisine

Eating Balkan food is very rich experience since all countries’ cuisines mingle with each other. One of the Balkan’s countries that has diverse cuisine is Montenegro; and its cuisine could be divided into 3 types: Northern, Continental and Mediterranean depending of the region where it is served. Mainly this cuisine is influenced by Turkish, Serbian, Hungarian, Mediterranean and Austrian cuisines. Taken as a whole, all Montenegrin products are organic, therefore the meals are astonishing. Here is a list of the most popular and highly traditional Montenegrin meals:

First on you delicious list are soups which are the most common meals in Montenegro, and mostly they are made of meat and vegetables. The most famous Montenegrin soup is the fish soup made of dry fish with garlic and onion, and what is specific about this soup is that it is served cold. The second place comes for kačamak which is a strong, squashy meal that is prepared of wheat, barley, buckwheat or corn flour. This dish is served with sour milk and cheese. Also there is a wet kačamak in which cheese is added during the preparation. One of the most interesting variations of “kačamak” is the one made of potatoes. This meal is extremely delicious, and certainly will leave you breathless.

Next on my list is reserved for cicvara which is a kajmak, sort of young cow’s cheese, mixed with flour until the grease is released. This meal is being served with sour milk and cooked potato, and it has huge energetic value. Then comes rastan also known as wild cabbage which is a vegetable found in this region. In USA it is found under the name “collared greens”. This dish is cooked with potatoes, many spices and herbs. One more tasty meal is japraci which is one is the richest Montenegrin dishes. It is made of “rastan”, calf’s meat, peppers, rice and dry meat. The truly specialty of the house is Montenegrin Lamb in Milk. It is prepared of meat cooked in home-made milk with potatoes and spices, and this meal is served especially for solemn occasions. Moreover, Montenegrins have a very interesting method for cooking meat in “sač” which is a large metal cap used for baking meat and bread. The meal is covered with this metal cap, and ashes and goals are put above the cap. A mouth-watering dish cooked in this way is baked lamp; it keeps its natural aroma and the way of cooking is very exotic. Popeci is another amazingly good dish found in Podgorica. It is a roll made of veal’s meat, a piece of kajmak and smoked ham, then fried in deep oil. What you get is scrumptious meal with juice interiors and crispy exterior.

Every cuisine is not complete if there are not drinks served on the table; therefore our Montenegrin beverage list is made of few remarkable drinks unique for this country. Wine in Montenegro has long tradition due to the perfect climate, and all wines have single flavours. Like all Balkan countries, so does Montenegro is famous for rakija, strong brandy, made of different kinds of fruits. Moreover, Montenegro has only one, but very powerful brewery which produces the well-known beer among the Balkan’s countries, Nikšičko beer. Last but not least on over list is buttermilk which is a traditional drink similar to yoghurt with salty taste.

To conclude, food in Montenegro has many different styles which are very connected to the other Balkan’s cuisines. It holds variety of meals, unique in their region but similar to the neighbours’, tasty in every way of the word.

Overview of Montenegrin Cuisine

Macedonian Skordalia

Ingredents:

• 2 potatoes
• 6-7 garlic cloves, minced
• 1 cup finely chopped walnuts
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• juice of lemon

Combine peeled potatoes, minced garlic, walnuts and salt in a food processor. Puree for some 30 seconds until everything is well blended. Slowly pour in lemon juice, oil and vinegar, alternating between them. Continue pureeing about 3 minutes until mixture is a smooth paste a little looser than mashed potatoes in texture. Enjoy

Macedonian Skordalia

Overview of Albanian Cuisine

What makes one's country specific is its tradition. According to this fact, national cuisine is also one more evidence to the uniqueness of one's country; even if that country have many influences. I could say that Balkan cuisine is one of the most mixed cuisines that ever exist on this world. One of the Balkans countries that has amazingly diverse and tasty cuisine is Albania. Mostly Albanian cuisine is influenced by Greek, Italian and Turkish cuisines. Moreover, Albanian cuisine presents a one of a kind mix of Mediterranean flavors. Every part of Albania holds dishes that are characteristic only to that part.

If you are into experimenting different tastes, than you should definitely try the Albanian cuisine. Here are several dishes that are must-try-it: "Tavë kosi" is one of the national Albanian meals that became classic. It is a backed lamb with rice which is served with sauce of yoghurt. This meal will take your breath away! Another dish, which certainly deserves to be on our list is "Gjellë me Arra të Ellit" which is a cooked chicken or veal with walnuts. Moreover, Albanians have "tavë me presh", baked minced meat with leeks, which could be found only in this country.

The specialty of the capital city, Tirana, is a dish called "Fergesë e Tiranës me speca" which is sautéed tomatoes and peppers with feta cheese. Going deeper in Albanian cuisine, you would find "Jani me Fasule", a delicious easily prepared bean soup. In addition, seafood meals are frequent in the coastal part of Albania. Among the most popular cities that served excellent seafood specialties are Sarandë, Vlorë, Lezhe, Durrës and many more. What is also important for Albanian cuisine is that vegetables are used in almost all meals. Oregano, Mint, Black Pepper, Rosemary and Basil are only few of the Mediterranean herbs that are used in Albanian cuisine. Also, butter and olive oil are major ingredients in Albanian dishes.

What is more for Albanian cuisine is that it abounds with many mouth-watering desserts. First of our tasty list is "kabuni". This dessert is made of fried rice in butter with mutton broth, sugar, ground cloves and cinnamon. Next on our list is "ballokume" characteristic only for Elbasan. The last, but not the least on our list is "Hoshaf me fiq të thatë" which is a stewed dry figs dessert, a kind of a pudding.

When we talk about Albanian beverages, the first thing that will come up on our mind is "Skenderbeg" cognac, a high quality brandy with unique taste and aroma that has won many international awards. Another one is "raki", type of brandy made of grape or plum, which is mostly popular among the local citizens. Also, the list of Balkan Wines would not be complete if there are not mentioned Albanian quality wines. The most popular Albanian beers are: Birra Korça and Birra Tirana

To conclude, Albanian cuisine is a great challenge for those who what to experiment with their diet. Also, on behalf of a rich historical past, today's Albanian cuisine is a blend of many influences that have made it unique. Also, you can find some relevant books and read it more about Albanian food.

Overview of Albanian Cuisine

Overview of Romanian Cuisine

Romania is one of the countries that has a very turbulent history, thus it also has very diverse cuisine. In the Romanian traditional cuisine we will notice marks of various international cuisines. This cuisine was influenced by Turks, Serbian, Germans and Hungarians. Romanians have kept the best recipes from these countries, and successfully tried to adapt to their local traditional cuisine.

Romania has many traditional dishes which will leave you breathless. One of the most famous Romanian traditional dishes is "mămăligă", which is porridge made of yellow maize, and it is also called as the "bread of the peasants". This meal is also known in its Italian form called "polenta". Furthermore, "mititei", also known as "mici", is another traditional Romanian meal made of grilled minced-meat rolls. The mixture for "mititei" is made of beef, pork and lamb blended with garlic, thyme, savory, black pepper, coriander and anise. This dish is best served with beer and mustard. The both names of this meal, "mititei" and "mici", mean "small ones". In Serbia and Bosnia and Herzegovina you can find them under the name cevapcici.

Another specific meal that Romanians have is "ciorbă", a sour soup made of meat and various vegetables. What is interesting about this meal is that Romanians have made a quite difference between "supa", which is a soup, and "ciorba". In most of the cases soups are clear and have no added acid, as "ciorbă" may contain a huge mixture of soup ingredients, like lemons. Moreover, Romania is well-known to its "brânză de burduf ", which is a salty type of cheese. This cheese has a strong taste, made of sheep’s milk, and it is a little soft in texture. It is made according to a traditional Roman recipe, and even today it is made in the old fashion way: the sweet curd is sliced into very small pieces, salted and then it is hand-mixed in a wooden bowl. After the mixing, the mixture is put in a sheep’s stomach or skin that are carefully cleaned, or in a tube made of pine bark. If the cheese is kept in the tube made of pine bark, it will get specific pine favour. This cheese is unique to Romania, and maybe Romanian cuisine is famous due to brânză de burduf.

One of the most famous dishes that Romanians are very proud to have is "tochitura". It is made of fried pork, smoked bacon and sausages smoothed with white wine. This amazingly tasteful meal is served with mamaliga, Brânză de burduf and egg fried in Romanian style. This dish is extremely popular, and you could find many variations of it around Romania.

A food is nothing without beverage. Like all countries, so do Romans have their specific traditional drinks. "Tuică" is a strong brandy made of plum, and it has many variations in the taste according to the production area. Also, Romania is one of the world’s wine producers, which has numerous types of wine all with amazingly good and specific flavour. You can check the article about Balkan Wines for more informations.

To conclude, even thou Romanian cuisine had many influences during the years, it became very famous and unique. Romanian dishes and beverages are very delicious, and they are true challenge to the whole wide world.

Overview of Romanian Cuisine

Marmalade Cake

Ingredients:

• 1 cup orange marmalade
• Peel of 1 orange, grated
• 1 cup water
• 1/2 cup oil
• 1/2 cup walnuts, chopped
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. ground cloves

First of all, preheat oven to 250°C. Combine oil, water, chopped walnuts, peel of orange and marmalade in a bowl. Sift flour and add dry ingredients to flour.

Mix together and pour into greased 9-inch square pan. Bake for about 35-40 minutes.

Marmalade Cake

Balkan Wines – Balkan Wineries

The beverage that has marked the whole era of humankind is wine. The Romans and Greeks worshiped Dionysus, also known as Bacchus, as the god of wine and merriment. Moreover, wine is important for many religious traditions, such as the Jewish Passover and the Christian Eucharist. It seems that wine has been around us ever since the first men’s footstep. Also, it is believed that wine first appeared in the Balkans around 4500 BC, so here is a small overview of Balkan wineries.

Bulgaria

On one hand, there is Bulgaria which produces wines since the Thracian times. Due to administrative reasons, the vineyards in Bulgaria are classified into five regions, and there are no vineyards only around the capital city, Sofia. One of the wine regions is the Eastern Region, which is affected by the Black Sea climate, and white wine is the most produced wine in this region. Some of the most famous wineries are Varna and Khan Krum. Another region is the Northern Region, and in this area it is produced white and red wine. Well-known wineries from this region are Russe, the Suhindol and Svishtov. Next on this list is the Southern Region which the most familiar for its red wines, and Plovdiv and Assenovgrad are the most eminent wineries. Another wine region is South-Western Region which has the warmest climate of all regions, and red wine is its special. The vineyard that marks this region is Melnik. Finally, the Sub-Balkan Region is the last in this list. This region produses red wine the most, and the recognized winery is Sliven.

Bosnia and Herzegovina

On the second hand, there is Bosnia and Herzegovina with its unique wine taste. The wineries in this country are few, but the wine is one of a kind, and there is no even similar taste no where in the world. The oldest winery in the country is Hepok Vinarija. This winery is founded in 1886 during the Austro-Hungarian Empire. Another winery, which is very exclusive, is Brkic wine family cellar. What makes this winery one-and-only is that there is produced high quality wines, Zilavka and Blatina, which are symbols of the country.

Montenegro Montenegro, one of the youngest country in Europe is next on our wine list. Only the south part of the country is suitable for wine growing. The leading “force” in Montenegro is Plantaze, which is the major producer of bottled wine in the former Yugoslavia. It produces Krstac which is wine made of the same called grape only grown in Montenegro and Serbia.

Romania

One of the world’s largest wine makers is Romania, which has same climate as France, the wine country. Romania has four wine regions. One is Tarnave which produces the fruity wines due to the cool climate, and famous wineries in this region are Medias, Tarnaveni, Valea Nirajului, Zagar, Jidvei, Blaj and many more. Another region is Dealu Mare translated as Big Hill. Because it is old in tradition, this region is believed to be the cradle of red wines. The eminent vineyards are Ceptura, Tohani, Urlati, Valea Calugareasca, Tohani, Pietroasa and Breaza. Then, on our list comes Cotnary which produces the sweatiest wines in Romania. Frumusica, Cotnari and Cucuteni are well-known wineries in the region. Finally, Murfatlar is the one of the most important wine regions in Romania. It is placed near the Black Sea which provides needed humidity and freshness in growing grape. Vineyards that mark this region are Medgidia, Cernavoda, and Adamclisi.

Croatia

Another Balkan country that has perfect wine is Croatia. Its wine has very long history since 5th century BC when the wine was introduced by the Greek settlers, and since then Croatian wine has reaching its peak over and over again. Croatia produces 700 types of wine and has over 300 vineyards which are divided into costal and interior wine regions.

Slovenia

Furthermore, the country that kept the wine heritage is Slovenia which has several wine regions that will last forever. One of them is known as Goriska Brda which produces high quality wine. Another one is the coastal region Kras near the city Koper. Moreover, Podravski or also known as the valley of the Drava River and Posavski or the valley of Sava River are regions that produce unique wine typically only for Slovenia.

Macedonia

Nothing goes without the heart of the Balkan, Macedonia. This country is also placed on our list of Balkan wine countries. Macedonia is sunny, mountainous country whose climate is influenced by the Mediterranean Sea, which makes Macedonian wine only one of its kinds. Furthermore, Macedonian vineries produce all kinds of wine. The dominant role in wine making has Tikves which produces 2/3 of Macedonian wine. This vinery is placed in the centre of the country, and it covers cities Negotino and Kavadarci. Demir Kapija is another town famous for the wine production. Almost all cities in Macedonia have vineries with brilliant wines which taste amazingly.

Serbia

The last one on our list is Serbia. Same like the other Balkan countries, Serbia has an excellent climate for producing wine. Also it has several wine regions which create unique wines. Kinds of grape that are symbols of Serbia are Temjanika and Prokupac.

To conclude, all countries on the Balkan are perfectly wine makers having very old tradition in the production of a quality wine. I could say that wine is embedded deeply in human culture and society especially in the Balkans. Another eminent proof that Balkans is the cradle of wine is the fact that all countries have wine festivals such as Wine Fest in Sarajevo, Tikveski Grozdober in Kavadarci, Vinoskop in Skopje, Vinaria in Plovdiv, Wine Gourmet Festival in Zagreb and many, many more. Your choice is to came, try some wine, try some traditional Balkan dishes and have a wonderful time on the Balkan.

Balkan Wines – Balkan Wineries

Shopska Salad

Ingredients:

• 500g. tomatoes
• 2 cucumbers
• 1 onion
• 200g. cheese
• 1 green hot pepper
• oil and salt

Wash tomatoes, peel and cut into slices. Peel onion and chop finely. Peel cucumbers too and cut into cubes.

Mix all slowly, pour over with oil, sprinkle with grated or crumbled cheese and with small hot pepper cut into rounds.

This delicious salad is often consumed with rakija or mastika.

Shopska Salad

Overview of Bulgarian Cuisine

Balkan cuisine is a mixture of all countries’ cuisines that appear in that region. One of the well-known cuisines on the Balkans is the Bulgarian cuisine. Due to the quite warm climate, Bulgaria has brilliant conditions for growing different vegetables, fruits and herbs; hence its cuisine is highly diverse.

Bulgarian cuisine is famous for its rich salads that are obligatory dish at every meal. The salads are consumed with chilled local alcoholic drinks such as rakia, mastika and menta, which are kinds of a brandy. One of the most famous Bulgarian salads is Shopska salad, which got its name after a group of penny-wise people known as Shopi who lived in Sofia, the capital city of Bulgaria. This salad is prepared with chopped cucumbers, tomatoes, peppers and onion decorated with grated white cheese. Another tasty Bulgarian salad is Snezhanka Salad made of creamy yoghurt with chopped cucumber or gherkins, walnuts and garlic.

Other important elements in the Bulgarian cuisine are the soups, which are served hot or cold. One of the popular cold soups is tarator, made of cold yoghurt and chopped cucumber sparkled with dill. Moreover, the traditional meals that are extremely familiar and delicious are kavarma, which is a stew with beef and calf’s liver, tomatoes, peppers and onions; plakiya, strew with fish fillets with tomatoes and lemon slices; sarmi, stuffed vine or cabbage leaves with minced meat, rice or beans; kyufteta, spicy meat balls. Also, one of the most famous Bulgarian specialities is a dish called kapama made of chopped chicken breasts, chopped pork, smoked bacon, black-pudding, sauerkraut and rice cooked in clay pot.

All of these meals go with wine, and Bulgaria has amazing wines because of the almost perfect conditions for growing grapes and the warm Mediterranean climate. Also, Bulgarians have established a unique technology for producing wine since the ancient Thracians times. In addition, Bulgaria has very good beers that contains on average 10% alcohol. Some of the most popular Bulgarian beers are Astika, Kamenitza, Zagorka, Plevensko, Bugarsko and Shumensko. 

Bulgarians have snacks that you can buy on stands in the street too. Some of them are piroshka, fried stick of dough filled with cheese; banitsa which is a kind of pastry filled with white cheese, spinach, leek or onion and many more. Another interesting dish which can be bought in the streets is duner, which is similar to Greek gyro but this one is made with salads or chicken. It is notable that Bulgarians consume a huge quantity of yoghurt per head, and that they produce high quality yoghurt with a one of a kind variety of micro-organism known as Lactobacillus Bulgaricus. It is also said that yoghurt might originates from Bulgaria.

As an overall, many of the Bulgarian dishes are steamed, in the form of stew, or oven baked. Bulgarian cuisine is kept as a tradition for many years, and its recipes were passing from generation to generation. Moreover what makes Bulgarian cuisine unique is that the meals are prepared of natural, organic products. Very typical for this cuisine is the combination of yoghurt with many different products. We must point out that some of the dishes are overlapping with the dishes of its neighbours, and there are many “quarrels” which dish belongs to. It is so because of the close connection and origin of the all Balkans’ nations.

Overview of Bulgarian Cuisine

Grilled Steak

Ingredients:

• 1kg. meat, sliced
• 400g. cream
• salt and pepper
• oil

Cut the meat into 2-3cm thick slices and add salt and black pepper on each slice. Baste each slice with oil, arrange in a dish and keep in the refrigerator. The steak is the most tasty when the meat gets dark solour.

When the grill is ready, drain the oil from the meat and grill quickly on a high heat so that the inside part remains raw. Serve with cream

Grilled Steak

River Fish with Wine

Ingredients:

• 1kg. small river fish
• 2dl. white wine
• 1tbsp. flour
• 1 tbsp. oil
• lemon juice
• salt and pepper
• chopper bunch of parsley

Arrange the cleaned and rinsed fish in an oiled roasting tin. Season with salt and black pepper. Add the parsley and wine and roast in a preheated oven for 20 minutes. Arrange the roasted fish in a serving plate. Put the flour in the roasting tin, brown with the remained juice and cook a little. Pour this sauce over the fish and sprinkle with lemon juice.

River Fish with Wine

Tomatoes Filled with Meat

Ingredients:

• 600g. veal
• 100g. onion
• 4 eggs
• Tomatoes
• Spices
• Rice
• Parsley
• Salt and pepper

Wash the tomatoes and carefully with the knife take off the top and core of each tomato. Leave the tomato to dry. Mince the veal in the meantime. Fry chopped onion and add minced meat, salt and pepper.

When the meat is fried, add chopped parsley, beaten eggs and some cooked rise. Fill the tomatoes with the mixture and put in a saucepan. Bake for about 25 minutes. Serve on top of cooked rise in a plate with tomato juice or ketchup.

Tomatoes Filled with Meat

Applesauce Cake

Ingredients:

• 1/2 cup vegetable shortening
• 1/2 cup sugar
• 1 1/2 tsp. baking soda
• 1 1/2 cups applesauce
• 1 tsp. vanilla
• 2 cups all purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt

First of all, preheat oven to 250°C. After this, cream together shortening and sugar and than add combined applesauce, soda and vanilla. Do not be concerned if mixture separates, it will be blend as ingredients are added.

Add the sifted flour, baking powder and salt. Mix well and turn into a greased 8-inch square pan. Bake for 45 minutes. Applesauce cake is ready for serving. Enjoy

Applesauce Cake

Balkan Fruit Decorations

Photos of Balkan Fruit Decorations

If you don't know where to start, try the book:

Table Decoration with Fruits and Vegetables

Balkan Fruit Decorations

Belgrade Almond Cake

Ingredients:

• 8 eggs
• 125 g. sugar
• 100 g. almonds (skinned and cut in small pieces)
• 50 g. flour

Separate egg yolks from egg whites. Beat the egg yolks with sugar and add the almonds. Mix the egg whites with the flour until it becomes a thick substance. Spoon the almond mixture in the egg white mixture and then pour everything in a buttered and floured cake pan. Bake the cake in a preheated oven on 190°C for about 45 minutes. After the cake cool down, cut it into three layers.

Ingredients for the filling:

• 10 egg yolks
• 125 gr.sugar
• 1 tbsp flour
• 1.2 l. milk
• 1 vanilla pod (ground)
• 380 g. butter

Beat the egg yolks with the sugar, add flour and mix well. Stir in the milk and add vanilla. Cook this mixture au bain marie, stirring all the time until the mixture has thickened. Remove from the fire and stir until it becomes cool again. Cream the butter with a mixer and add it to the filling.

Spread the filling over the three layers of the cake and put the cake together again. Cover the complete outside of the cake with the remained filling. Decorate the cake with some almonds and let it cool down completely before serving.

Source: Zofona.com

Belgrade Almond Cake