The Balkans is at last claiming its place among the world’s great culinary crossroads. It spans Southeastern Europe, from Slovenia in the northwest, down through Croatia, Bosnia and Herzegovina, Serbia, Montenegro, Kosovo, North Macedonia, Albania, Bulgaria and Greece, reaching the western coast of Turkey. Here east meets west, and human migration, numerous civilisations, empires, ethnicities and religions have converged in a unique, multi-layered cuisine as rich and diverse as the people and landscapes that span the Balkans. Mediterranean lightness blends seamlessly with inland heartiness. Levantine syrup-soaked sweets such as baklava coexist harmoniously with Central European style cakes and pastries.
Exquisite ingredients are at the heart of Balkan cuisine. From the Adriatic, Aegean and Mediterranean shores: olives, figs, grapes and other sun-loving fruits and vegetables, fish and seafood. From the rivers and lakes: freshwater fish. From the rugged mountains: wild herbs, honey, dairy and meats (both from centuries-old herding traditions and wild game). From the vast fertile plains: grains, sunflowers, legumes and livestock (including pork and beef ). Peppers, tomatoes and beans are loved and feature prominently.
All are enjoyed seasonally, either fresh (vibrant salads of sun-ripened tomatoes, cucumbers, greens with a drizzle of oil and vinegar) or prepared simply using a variety of cooking techniques (including