The Serbs are the king of the beans, and prebranac is a bean soup with added meaty goodness. Prebranac is a beans dish. This is just a simple dish, but it's Serbs all time favourite for winter. It can be sever bare, with bacon or grilled sausages.

The dish is named by the Serbian prince Karadjordje and represents real royal meal! Schnitzel (can be veal or pork) which is rolled and stuffed with kajmak and after that it’s breaded and fried. The dish is usually served with tartar sauce and roasted potatoes.  

Čvarci (čvarak) is a specialty popular in Southeastern Europe, a variant of pork rinds. They are a kind of pork "crisps", with fat thermally extracted from the lard. Preparation of čvarci involves melting the lard. Lard is cut insmall  blocks and slowly fried in their own fat.

Sremska (in Serbian "sremska kobasica") is sausage from Serbia. It has its origin in the Serbian area of Srem. It contains a mixture of beef and pork meat spiced with paprika, black pepper, salt and "secret spices". It is slightly smoked and medium ground.

Jahnija is an old recipe from Northern Bosnia. It was used only on festive occasions, as it requires large quantities of meat and lengthy preparation. This traditional dish made of meat and vegetables with a dominating flavour of garlic, onions and black pepper is a popular for the winter.

Limbă cu măsline is a traditional Romanian beef tongue stew and olives. The stew typically consists of slices of cooked beef tongue stewed with tomato sauce and pitted olives. It is usually seasoned with lemon juice and a handful of freshly chopped parsley or chives.

Salata boeuf is present on everyone’s tables during Christmas time and it’s a delicious mix of minced meat (beef or chicken), vegetables and mayonnaise, usually topped with olives and pickles for a creative presentation. You can eat it by itself or with meat and another side dishes.

Drob, fully named Drob de Miel or Drob de Paște is a traditional Romanian dish of lamb offals, green onions, herbs, eggs, and bread soaked in water or milk. The boiled offals are chopped and mixed with all the other ingredients and seasoned with salt and pepper.

Cozonac is a classic, simple, sweetened yeast bread with origins in Romania. Traditionally made during Easter and Christmas, this citrus-scented sweet dough is twisted around a nutty filling, creating a spiral design when baked. The result is a festive loaf bread with a tender and soft crumb.

Jumări are Romanian-style pork cracklings that are made by frying pieces of pork belly or pork rinds with fat and meat attached to them. The slightly crispy and cozy pork pieces are typically seasoned with salt or paprika and consumed right away as snack or appetizer before a meal.

Mititei is Romanian grilled meat are made with ground beef, garlic, and other spices. It is similar to ćevapi and other ground meat based dishes throughout the Balkans. They are served with mustard, bread, and cold beer. The dish is a must-have item at a Romanian barbecue, or grâtar.

Caltaboș is a Romanian liver-based pork sausage. Caltabos also contains other minced pork organs, rice, onion, and spices – all boiled, mashed, and stuffed in natural pig casings. The dish is a Romanian Christmas dish that is traditionally prepared and eaten during the winter holiday season.

Frigărui is Romanian chicken Kebabs, consist of small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, similar to shashlik or shish kebab. The pieces of meat alternate with bacon, sausages, or vegetables, such as onions, tomatoes, bell peppers and mushrooms.

Pomana porcului is a Romanian dish.The meat is used in the Christmas meals. After the pig is killed, the family members share a dish which is cooked in a cauldron and consists of a variety of pork bits (pork belly, shoulder, liver, kidneys, etc.) in a garlic sauce and served with polenta.

Ciorba in Romanian usually refers to sour soups with vegetables, spices and some form of meat. Romanian Ciorba de burta is a soup made with boiled beef tripe and vegetables and served with sour cream, vinegar and mujdei (a traditional garlic paste), this soup is sour, spicy.

Bosnia’s national dish, cevapi or cevapcici, looks like an oblong sausage made from minced beef or mutton. often served as a set of eight to ten pieces with raw onions, sour cream and somun. The Djuvec rice complements Cevapcici dish very well.

Kvrgusa is a Bosnian dish that is made by baking pieces of chicken in a flour, egg and milk batter and when it is done it tastes like a chicken pot pie. The dish is more similar to pizza in shape where the crust is on the bottom and filling just chicken, sometimes with sour cream on the top.

Bosnia creates their mouth-watering twist on this favourite Balkan dish. Bosnian dolma stuffs meat or rice into eggplants, zucchini or bell peppers. You eat meat dolma warm with a lemon-based sauce; rice dolma comes with a garlic sauce at room temperature.

Bey's Soup (Begova Čorba) is by far the most famous soup in traditional Bosnian cuisine. This is a thick soup made of chicken and okra with the addition of vegetables and herbs. It is served as a warm appetizer and is very common in Bosnia and Herzegovina.

Klepe (sa mesom) are traditional Bosnian dumplings filled with minced meat (or cheese), similar to ravioli and pierogi. The dough is made with flour, eggs, and salt, while the filling consists of ground meat and onions seasoned with salt and pepper.