Makovnjača - poppy seed roll, made by Vida, Ivanec, Croatia

Makovnjaca (poppy seed roll) is very popular cakes in the continental part of Croatia. This is another culinary tradition we share with other Central European countries. Sweet yeast dough is filled with poppy seed, rolled and baked.
The filling is simple, poppy seeds are mixed with sugar, cinnamon, and some milk.

Makovnjača i dizani kolač od rogača made by Štefica, Prigorje Brdovečko, Croatia

Poppy seed roll and Juda's tree beans roll
They are typs of sweet yeast dough which are filled with poppy seed and juda's tree flour.

Štrudla od sira made by Sandra, Prigorje Brdovečko

Cheese strudel
is a cake made of thin dough filled with cream of cheese, eggs, cream and salt.

PAŠTICADA (Gorana, Brela, Croatia)

This dish consists of marinated beef stuffed with carrots and bacon, poured with wine and then cooked for at least a quarter of a day. This Dalmatian local dish that is prepared for three days is reserved for special occasions.

PRŠUT OR SMOKED HAM (Gorana, Brela, Croatia)

It is actually the pork, which has been dried on the bumps for at least a year and then cut into thin slices. A delicacy that is long in the making, but disappears quickly. Dalmatian prosciutto is described as a pork tenderloin with bone, skin and subcutaneous fat, with no additives other than pure sea salt. It is protected by UNESCO.

SOPARNIK (Gorana, Brela, Croatia)

It is a traditional meal which was being eaten by the peasants and workers in the middle part of Dalmatia ( between the river Cetina and the city of Split). It is simple to prepare- all you need is chard, young onions and parsley between 2 layers of dough. This dish is popular even today- it is being prepared for local festivities. It is protected as intangible cultural heritage by UNESCO.

BLACK RISOTTO (Gorana, Brela, Croatia)

originally a Dalmatian and world-renowned dish, it is named after the dunes that paint it in black. Despite its minimalist appearance, every bite is a blend of the best of both worlds, fresh seafood cuttings and aromatic olive oil from the rocky shores of Dalmatia.

Croatian food

Made by Elena

Donika Lici - Kongresi i Manastirit, Albania

Byrek
The most famous food in Albania (and in the rest of the Balkans too) is byrek, a tasty salty pie made with filo pastry. You will find it everywhere in the country, in different sizes and types. One of the most famous is byrek with spinach, but the bars, trucks, pastry shops also sell byrek, often with gjize cheese or meat.

Donika Lici

Tavë Kosi
Another not-to-miss food to try in Albania is Tavë Kosi, one of the most beloved dishes by locals. It is typical of Elbasan, a city near Tirana, but you will find it everywhere in the country, from the mountain hamlets to the coastal towns. Tavë Kosi is a tasty quiche-like dish made with lamb, eggs and yogurt.

Varenyky (Vareniki) - dough dumpings (Khust, Ukraine)

This is a national Ukrainian dish which has become popular all over the world. Varenyky can be made with different stuffings: potato, cheese, cheries...

Salo (Animal fat) (Khust, Ukraine)

This kind of food has become a national brend. It is usually served with black bread and green onions. Many people like it with borshch and other meals.

Borshch (Khust, Ukraine)

One more famous Ukrainian dish - very tasty beetroot soup, it can be prepared with meat or without it and served as a vegetarian dish

Proja (Serbia)

Proja (Cyrillic: Пpoja, pronounced [ˈprǒːja]) is a dish made of corn flour, baking powder, sunflower oil, sparkling water and salt.

Punjene paprike /Staffed peppers (Serbia)

Punjena paprika (pronounced [pûɲenaː pǎprika]) (lit. stuffed pepper) is a dish made of peppers, stuffed with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices, salt, tomato, minced meat and rice.

Ajvar (Serbia)

Ajvar (pronounced: /ˈaɪvɑːr/; Serbian: ajвар / is a pepper-based condiment made principally from red bell peppers and oil.

Kačamak (Serbia)

Kačamak (Cyrillic: качамак) is a kind of maize porridge made in the Balkans. Its name is derived from the Turkish word kaçamak, meaning escapade.

Vanilice (Serbia)

Vanilice are bite-sized Serbian Vanilla Cookies that are seriously addicting. With a nutty sweetness and a soft jam filling, they’re the perfect recipe to add to your next cookie platter!

Sarma (Serbia)

Sarma (Cyrillic: Сарма) is a dish of vine, cabbage, monk's rhubarb or chard leaves rolled around a filling usually based on a combination of grains, like bulgur or rice, and minced meat.

turkey students of m.atlı

Kebap means meat cooked drily directly on fire or within a pot according to the Turkish Language Association. (However, what we understand from today's definition kebab is that it includes tomato and pepper). According to the comments of the experts, people's waiting for the meat to be cooked around the fire when fire was found and used to cook meat, i.e. when the kebab was being cooked for the first time formed a basis for table culture.

students of A.Atlı team 2. lahmacun

Whether for a quick snack or an entire meal, stopping by a lahmacun restaurant in Istanbul is often one of the most rewarding experiences my job has to offer. The perfect balance of thin crispy dough, with salty savory meat and tomato sauce on top. Cooked in a stone oven (like the one on the right), these tiny pizzas are usually on your table in less then 5 minutes. The typical way to go about eating your lahmacun is to spread some lettuce, onions, parsley, tomato, or whatever else your particular lahmacun man supplies, on top. Squeeze some lemon juice on to of that, and then shake out some red pepper flakes, and roll the whole thing up into a wrap. Eat. Order another one. Also try asking for a kaşarli lahmacun, the normal variety just with some melted cheese on top.

Boží milosti - Mercy of God from the Czech Republic, Nivnice

This is the traditional sweetness of a carnation (pre-fast). It consists of flour, eggs and is fried.

Traditional dishes in the Czech Republic

Nivnice, the Czech Republic TENDRELOIN

TENDRELOIN-It is a sirloin beef roast served with a cream sauce with root vegetables, we call it a sirloin sauce. It is usually served with bun dumplings, and flavoured with cranberries, a slice of lemon and whipped cream. Traditionally, the sauce is made from grazed root vegetables (carrots, celery, parsley), and cream.