Mish me lakra, which translates to meat with cabbage. The dish is a simple cabbage stew created from basic ingredients, filled with cabbage and meat then seasoned with onions, paprika, chilli flakes and tomato puree. The meat can be beef or lamb, whichever you prefer.

Shishqebap Me Mish Pule , kebabs are a type of grilled meat that is extremely popular in Albania. Shishqebapi is prepared in different ways. You can prepare it with chicken, pork, lamb, chicken or raw beef. Albanian kebab version is usually served on a skewer. The dish is often eaten with...

Meatballs qofta are a popular Albanian food .Similar to the Middle Eastern kofta, qoftë are grilled, baked, or fried meatballs made with minced meat—beef, lamb, nowadays with chicken /or pork. Other ingredients may include herbs, spices, and vegetables. And additions like rice or bulgur.

Jani me fasule is a traditional Albanian white bean soup. The base of the soup is usually made up of white beans (usually cannellini beans), capsicum, tomato and olive oil with a simple beef stock . Vegetable and chicken stock can also be used as a substitute, resulting in a light but tasty soup.

Fërgesë is one of the tastier and best Albanian foods made with peppers, tomatoes and cottage cheese. You’ll find it mostly in Tirana and surrounding areas, because it is a typical dish of the central region of Albania. The dish with fresh products is perfectly accompanied by homemade bread.

Tavë kosi is a tasty quiche-like casserole dish consisting of lamb meat, rice, eggs and yogurt that's been seasoned and topped with Kos, Albanian soured milk made from goat's or ewe's milk. It is also popular in Greece, North Macedonia and Turkey, where it is known as Elbasan tava.

Corn pie casserole Shapkat is a traditional Albanian dish. It originates in the city of Gjirokaster. In Albania we usually serve it warm with greek yogurt and feta cheese (and it has feta cheese as part of the filling too, ideally with a glass of yoghurt on the side.

Byrek is a savory spinach pie made with filo pastry. Byrek is known as the street food of the Balkans, dating back to the Ottoman Era and most believing that it originates in now known as Turkey, pronounced with many variations Byrek, Burek and Borek.

Qifqi is a specialty of city Gjirokastra and are cheese and rice balls flavoured with herbs and bound together with eggs. Qifqi is a traditional dish from Gjirokaster that is hard to find else where; a tasty vegetarian addition to our lunch in the UNESCO World Heritage city.

Rafioli are biscuits shaped like crescents with a sweet filling usually made of ground almonds, spices, aromatic brandy, lemon zest. The soft pastry for the rafioli is mixed from flour, egg yolks, melted fat, milk, sugar, vanilla sugar, a pinch of salt and a little of the Dalmatian dessert wine.

Gregada is a fish stew most associated with the island of Hvar, Croatia though you’ll find similar versions across Dalmatia, gregada is often made with scorpion fish or grouper. The fish is chopped into large chunks and added to a pot of generously sliced potatoes and lashings of olive oil.

Buzara is a local name for “stew” and it is an integral part of the Adriatic part of Croatian cuisine. It is most often prepared with shells or crabs. In addition to the main component, only olive oil, garlic, wine, breadcrumbs, parsley are added.

Pašticada is a braised beef dish cooked in a fragrant sweet and sour sauce, popular in Croatia. It is often called Dalmatinska pašticada because it originates in Dalmatia, where it is served at festivities and gatherings. The meal requires long and meticulous preparation.

Brodetto, also called Brudet is a simple Croatian fish stew, very popular in Dalmatia as well as in other coastal regions like Istra and Croatian islands. This fisherman’s stew hails originally from from Italy’s Marche region. Like Italians the coastal Croatians use a tomato base in this dish.

Janjetina ispod peke is a traditional Croatian lamb specialty that is preparing the meat in a metal, bell-like dome or lid called peka in Dalmatia or čripnja in Istria. The meat is usually combined with potatoes and vegetables such as onions, tomatoes, carrots, and zucchinis etc. then commonly are...

Fuzi is a quill-shaped homemade pasta. Pasta dough is cut in a diamond shape, then rolled around a chopstick (often pencil) to form a quill-shaped hollow tube. Fuzi is usually served with different stews: mushrooms, truffles, chicken, or beef stew and creamy mushroom sauce.

Arambaši is a variety of sarma (stuffed cabbage) and a traditional dish from the Croatian city of Sinj. It consists of a combination of diced beef, onions, garlic, pork belly, and parsley. The combination is typically flavored with pepper, salt, cloves, cinnamon, nutmeg, and grated lemon zest.

Gibanica is filo pastry pie filled with cottage cheese and egg,though it can be made in a number of different ways. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes. The dish can be enjoyed hot or cold, and for a number of different occasions.

A rice dish of Balkan or Serbian origin. Main ingredients being red bell peppers and rice. Some recipes even include fresh tomatoes. This dish complements Cevapcici dish very well. This vegetable rice is very popular in Southeast European Balkan. 

Ajvar is a type of relish, side Serbian dishes which comes with almost every meal perfectly. Represents the perfect combination of red bell peppers, garlic and eggplants. That all are made mixture with olive oil and a lashing of salt.