Japrak is one of famous traditional Bosnian dishes (dolma in Turkish). Japrak (dolmas) are cooked in all Balkan countries, Middle East and Central Asia. It’s minced meat and rice with spices wrapped in chard, spinach or wine leaves.

Bosanski lonac is a Bosnian stew, a culinary speciality appreciated for its rich taste and flexibility. Recipes for Bosanski lonac vary greatly according to personal and regional preference, but the main ingredients generally include chunked meat and vegetables. Mixed meats may be used in the dish.

Podvarak is a Serbia’s dish, popular across the countries of the former Yugoslavia. The primary ingredients are sour cabbage or sauerkraut or fresh cabbage, finely chopped onions and meat, usually pork roast or lightly cooked chicken, which are then combined and baked in oven.

Răcitură is a popular Modovan meat aspic made with meat parts, usually pork or chicken, boiled along with chopped vegetables, minced garlic, and bay leaves. Răcitură is often served during Christmas and Easter in Moldova.

‘Plăcinte’ is Moldovan pie. Pies are a close second when it comes to most traditional Moldovan foods. There are not few types of pies in this country. And unlike mămăliga, pies have retained their popularity among young people.

Coltunasi cu Branza is Moldovan cheese dumplings, a traditional food. It is made of flour, eggs, cheese, green onion, black pepper, parsley and salt. It is normally served with sour cream and id mostly eaten for dinner or as snack food.

Pârjoale, are Romanian and Moldovan meatballs, usually minced pork (sometimes with lamb, beef or chicken, or a combination of the three.) mixed with eggs, garlic, herbs (parsley, dill, thyme), spices and salt, homogenized to form balls which are rolled in bread crumbs or flour and fried in hot oil.

Chifteluțe are small meatballs or patties that are enjoyed all over the country. They are often served as an appetizer course and can be made from all types of meat. Beef and pork is a favorite combination. Chicken can be a lower calorie option, and they can even be baked instead of fried.

Frigarui-moldova is a popular Moldovan and Romanian dish consisting of small pieces of pork, beef, chicken or lamb that are alternated with vegetables and bacon or sausages, seasoned with spices and grilled on skewers. The word means "to roast" in Latin.

Ardei Umpluți is dish using sweet yellow Hungarian peppers, stuffed with a mixture of ground pork, rice and herbs and slowly cooked in a simple tomato sauce with sour cream. The dish is originated in Romania and pupolar in other countries of the Balkans.

Mămăliga’, or polenta, is Moldova’s best known and most traditional dish. Polenta is made from corn flour, to which a little butter is added. In Moldova the dish is served with cheese and sour cream.

Zeama (Zama) is a traditional Moldovan soup made and eaten year-round, usually for lunch. I would say that the closest American equivalent is chicken noodle soup, but even your grandmother’s homemade version doesn’t reach zeama standards.

Sarmale (sar-moll-ayy) is a typical Moldovan dish that also appears in many other parts of the world in slightly different varieties. Sarmale and similar dishes are common in countries of the former Ottoman Empire, from the Middle East to the Balkans and central Europe.

Tarator (таратор in Bulgarian, таратур or таратор in Macedonian, or tarator in Albania) is one of the most traditional dishes of Bulgaria. Tarator is cold cucumber soup consists of yogurt, cucumbers, garlic, walnuts, dill, oil (often sunflower) and water. 

Banitsa also transliterated as banica and banitza is a Bulgarian traditional pastry dish, prepared by layering a mixture of whisked eggs, natural yogurt and pieces of white brined cheese between filo pastry and then baking it in an oven.

Shopska salad, is a Bulgarian cold salad popular throughout the Balkans and Southeastern Europe. This is Bulgaria's most famous dish and national salad. The ingredients used were chosen in part because they resemble the three colors of the Bulgarian flag, and thus would evoke a national sentiment.

Kapama is a typical Bulgarian dish that is most often prepared in the region of Bansko and Razlog. The key ingredients include sauerkraut and different types of meat such as chicken, veal, pork, and rabbit, while rice and sausages can be added to the dish according to personal preferences.

Kufte are Bulgarian meat patties that are usually made with pork, veal, or beef (or a combination) as primary ingredients. The meat is ground, then combined with onions, parsley, salt, pepper, and cumin. Savory is often added as a seasoning in order to enhance the flavors.

Meshana skara or mixed grill is a traditional Bulgarian meal consisting of a platter full of meat and sides. The platter should contain one kyufte, one pork steak, one kebapche, and one pork skewer. The meat comes along with french fries, lyutenitsa, and bean salad with chopped onions.

Bob chorba (Bulgarian: боб чорба; lit. "bean soup") is a chorba, a Bulgarian soup. It is made from dry beans, onions, tomatoes, chubritza or dzhodzhen (spearmint) and carrots. Local variations may also exclude the carrots or include paprika, potatoes or even some kind of meat.