Ben Francis 5/27/26 Ben Francis 5/27/26

all the foods - Albania

Discover all the traditional Albanian dishes we tried, from qifqi and fërgesë to tavë kosi and more

Here you will find a list of all the traditional cuisine we tried in Albania.

Speca të mbushur – Albanian stuffed peppers filled with rice — speca të mbushur

stuffed peppers

What is it?

Speca të mbushur are Albanian stuffed peppers, a classic home style dish found throughout the country. Sweet peppers are filled with a savoury mixture and then either baked in the oven or simmered gently in a light tomato sauce, depending on the recipe. They are often served with bread or, occasionally, mashed potatoes.

What is in it?

The peppers are usually filled with a mixture of rice, onion, garlic, herbs such as parsley, and seasoning. Many versions also include minced meat, typically beef or a beef and pork blend, mixed with the rice. Vegetarian versions are also very common in Albania, where the filling consists of rice, vegetables, herbs and olive oil without any meat.

Where can I eat it?

Speca të mbushur are widely served in traditional Albanian restaurants and family run eateries. We had an excellent vegetarian baked version at Odas Garden in Tirana.

Vegan versions common, gluten free.

Albanian byrek, flaky filo pastry filled with spinach — byrek

filo pie

What is it?

Byrek is a traditional Albanian savoury pastry made with thin layers of filo pastry and a variety of fillings. It is one of the most popular everyday foods in Albania and is commonly eaten for breakfast, lunch or as a snack, usually served hot from bakeries.

What is in it?

Byrek is made from layers of filo pastry filled with ingredients such as spinach, cheese, potatoes or minced meat, usually seasoned with salt, pepper and sometimes herbs. The most common Albanian varieties include spinach (byrek me spinaq), cheese (byrek me djathë) and meat (byrek me mish).

Where can I eat it?

Nearly every bakery in Albania sells byrek, often in several different versions. It is one of the easiest traditional foods to find anywhere in the country.

Vegetarian and dairy free versions available.

Sarma – traditional Albanian cabbage rolls stuffed with rice — sarma

stuffed cabbage rolls

What is it?

A traditional Albanian dish of stuffed leaves, most commonly cabbage leaves filled with a mixture of rice and meat. It is especially associated with the colder months, when pickled cabbage leaves are used, giving the dish a slightly tangy flavour. A closely related dish is japrak, which uses vine leaves instead of cabbage and is more seasonal, usually appearing in warmer months when vine leaves are fresh.

What is in it?

Sarma is typically made with cabbage leaves, often pickled, filled with minced meat, usually beef, pork or a mix, rice, onion, herbs and spices such as paprika and pepper. Vegetarian versions without meat are also common.

Where can I eat it?

Sarma is fairly common in Albania, especially in traditional restaurants like Odas Garden which also serve Japrak in season.

Vegetarian versions available, gluten & dairy free.

Patëllxhanë të mbushur – Albanian stuffed aubergines filled with vegetables — patëllxhanë të mbushur

stuffed aubergines

What is it?

A traditional Albanian dish of stuffed aubergines, closely related to the Ottoman dish imam bayıldı. Whole aubergines are filled with vegetables and then baked in olive oil. The classic version is vegetarian and highlights slow cooked vegetables and olive oil, though meat filled variations also exist and are sometimes served as a main course.

What is in it?

Typically made with aubergines, onions, tomatoes, garlic and olive oil. In some versions, minced meat may be added.

Where can I eat it?

Found in traditional Albanian restaurants and home-style places, particularly those serving a range of cooked vegetable dishes such as Odas Garden in Tirana.

Traditionally vegan, dairy & gluten free.

Albanian qofte – grilled sausage-shaped minced meat kebabs seasoned with herbs and spices — qofte

minced meat cylinders

What is it?

A traditional Albanian meat dish, usually translated as meatballs, though they are often shaped more like small sausages. They can be grilled or fried. The name comes from a wider Ottoman and Balkan tradition, so similar versions can be found across the region. They are typically simply seasoned and served hot.

What is in it?

Usually made with minced meat, such as beef, lamb or a mix, along with onion, garlic and herbs such as parsley or oregano. Some versions also include breadcrumbs and egg. They are often served with bread, raw onion or salad, and sometimes with yoghurt based sauces on the side.

Where can I eat it?

Qofte are very common across Albania, especially in grill houses and traditional restaurants. They are one of the easiest and most widely available traditional dishes to find.

Dairy free.

Qifqi – traditional Albanian rice balls — qifqi

rice balls

What is it?

Qifqi are traditional Albanian rice balls originating from the historic city of Gjirokastër in southern Albania. Made from seasoned rice and cooked in a moulded pan, they have a soft interior with a slightly crisp exterior. They are typically served as a starter, snack or side dish, and are a good option for vegetarians in a region where many traditional dishes are meat heavy.

What is in it?

Qifqi are made from cooked rice mixed with eggs, onion, fresh mint and black pepper, sometimes with a little olive oil. Some versions may also include parsley or other herbs.

Where can I eat it?

Gjirokastër is naturally the best place to try them, where they are considered a local speciality and appear on many traditional menus. If you are elsewhere in Albania, they do occasionally show up at traditional restaurants. We had a good version at Odas Garden in Tirana.

Vegetarian, dairy & gluten free.

Lakror – traditional Albanian layered pie filled with spinach — lakror

savoury pie

What is it?

Lakror is a traditional Albanian savoury pie, similar to byrek, made from thin layers of dough and baked. It can be filled with a wide variety of ingredients, with spinach and leek among the most common fillings, although versions with cheese, herbs, pumpkin or meat are also popular. It is particularly associated with the city of Korçë, where it is considered a regional speciality.

What is in it?

Lakror is made from thin sheets of dough layered with fillings such as spinach, leek, herbs, cheese or minced meat, usually seasoned with salt, pepper and sometimes olive oil. The dough is traditionally prepared from flour, water and a little oil or salt.

Where can I eat it?

Lakror is common in traditional Albanian restaurants and bakeries, especially in southern Albania. It is particularly famous in Korçë, but you can also find it in other cities.

Vegetarian versions available, dairy free versions available.

Fërgesë – traditional Albanian vegetarian dish with peppers, tomatoes, and cheese — fërgesë

baked pepper & cheese

What is it?

A traditional Albanian dish from Tirana, typically made with peppers, tomatoes and a soft cheese, baked together until thick. It can be served warm or at room temperature and is usually eaten with bread. While it is sometimes treated as a side dish, it is substantial enough to serve as a light main, especially in meat versions.

There are two main styles:

Vegetarian fërgesë, the classic Tirana version.
Fërgesë with meat, usually made with liver or veal and more commonly served as a main.

What is in it?

The traditional version typically includes peppers, usually green or red, tomatoes, onions, gjizë, a soft Albanian curd cheese similar to ricotta, and butter or olive oil. Meat versions may include liver or veal.

Where can I eat it?

It is common across Albania, especially in traditional restaurants in Tirana.

Classic version is vegetarian, gluten free.

Tavë kosi – traditional Albanian baked lamb with yogurt and rice — tavë kosi

baked lamb in yoghurt

What is it?

A classic Albanian baked dish made with lamb and yoghurt, often considered the country’s national dish. It combines tender meat with a tangy, custard like topping. Originating from Elbasan, where it’s sometimes called Tavë Elbasani, it is a staple of traditional Albanian cuisine.

What is in it?

Typically made with lamb, sometimes substituted with veal, yoghurt, eggs, rice, butter and garlic. Some recipes use flour instead of rice.

Where can I eat it?

Very common across Albania in traditional restaurants, often listed clearly as Tavë Kosi or Tavë Elbasani on menus. It is one of the easiest traditional dishes to find.

Tasqebap – traditional Albanian slow cooked beef stew — tasqebap

meat stew

What is it?

A traditional Albanian slow cooked meat stew. The name tasqebap (from Ottoman tas kebabı) refers to a style of braised meat cooked gently until tender. It is typically made with chunks of meat rather than minced, simmered long enough that it becomes soft and rich, giving the dish a strong, meaty flavour. It is a classic example of Ottoman influenced Balkan cooking.

What is in it?

Usually made with beef or lamb, onions, tomatoes or tomato paste, garlic, olive oil or fat, often flavoured with paprika, black pepper and bay leaf.

Where can I eat it?

You can find tasqebap in traditional Albanian restaurants. It is not as common as something like Tavë Kosi, but you should be able to find it, such as at Tradita te Meri in Tirana.

Dairy & gluten free.

Ingredients listed reflect common or typical components of this dish as served in restaurants or street‑food vendors. Variations by region, season, or vendor are common. This information is provided for general reference only. If you have dietary restrictions or allergies, please verify ingredient details independently. We assume no liability for accuracy or outcomes.

Ben Francis 5/20/26 Ben Francis 5/20/26

all the foods - Montenegro

Discover all the traditional Montenegrin dishes we tried, from Njeguški steak and Podgorički popeci to Ispod sača and more

Here you will find a list of all the traditional cuisine we tried in Montenegro.

Pasulj – Montenegrin bean stew with smoked sausage and vegetables — pasulj

beef stew

What is it?

A traditional Balkan bean stew made with white beans and slow cooked. The beans are typically soaked overnight, then simmered for a long time with spices, and the dish takes on a deeper, smoky flavour when meat is added.

What is in it?

It usually includes white beans, onion, garlic, paprika and oil. It often also includes carrots and bay leaf, and versions with smoked meat or sausage are common.

Where can I eat it?

Fairly common in Montenegro, though not as consistently found on menus as grilled meats. You’re more likely to find it in traditional, home style restaurants in more local, non touristy places. We had a version at Desetka in Podgorica that included sausage.

Dairy free.

Ispod sača – Montenegrin meat and vegetables slow-cooked under a bell with potatoes and carrots — ispod sača

tender meat & veg

What is it?

Ispod sača literally translates to “under the bell” and refers to a traditional Balkan cooking method rather than a single fixed recipe. Food is placed in a shallow metal or clay pan, covered with a heavy domed lid (called a sač), and hot coals or embers are piled on top. This creates slow, even heat from above and below, producing incredibly tender meat while the vegetables roast gently in the juices. The method is commonly used for lamb, veal, goat, or chicken.

What is in it?

The meat is the star of the dish, most traditionally lamb, although veal, goat, or chicken are also common. The meat is usually cooked together with potatoes, onion, garlic, and sometimes carrots or peppers, with simple seasoning such as salt, pepper, and a little oil.

Where can I eat it?

You’ll find dishes cooked ispod sača at many traditional Montenegrin restaurants, although they are sometimes prepared in limited quantities because the cooking process takes several hours. Konoba Lanterna is a well known place to try it in Podgorica where they serve a version made with veal.

Dairy and gluten free.

Podgorički popeci – Montenegrin breaded pork rolls stuffed with cheese and ham — podgorički popeci

stuffed, breaded meat

What is it?

Podgorički popeci, often simply called popeci, are a traditional dish from Podgorica, Montenegro. They are similar to cordon bleu: thin slices of meat are rolled around cured ham and cheese, then breaded and fried. The filling most commonly uses Njeguški pršut, Montenegro’s famous smoked prosciutto.

What is in it?

Popeci are usually made from thinly sliced veal rolled around Njeguški pršut and cheese, often a local semi hard cheese such as Njeguški sir. The rolls are then coated in flour, egg and breadcrumbs, and deep fried. They are typically served with fried potatoes, fries or roasted vegetables, sometimes with a simple salad.

Where can I eat it?

Since the dish originates in Podgorica, the capital is one of the best places to try it, and it appears on the menus of many traditional Montenegrin restaurants in the city and surrounding area.

Kačamak – traditional Montenegrin cornmeal dish with cheese and potatoes — kačamak

cheesy cornmeal mash

What is it?

Kačamak is a traditional Montenegrin comfort dish made from cornmeal cooked with potatoes and mixed with cheese, creating a thick, very filling mash. It is especially popular in the mountainous regions of the country and is often eaten for breakfast or as a side dish. It is simple peasant food that has become a national staple.

What is in it?

Kačamak is made by cooking cornmeal together with potatoes in salted water until soft, then mashing them together. The mixture is typically enriched with local cheeses such as kajmak and white brined cheese, along with butter or oil.

Where can I eat it?

Kačamak is fairly common on the menus of traditional Montenegrin restaurants and konobas. We had a very good one as a starter at Konoba Lanterna in the capital.

Vegetarian & gluten free.

Njeguški steak – Montenegrin grilled pork steak stuffed with Njeguški ham and cheese — njeguski steak

Ham stuffed schnitzel

What is it?

A Montenegrin dish from the Njeguši area, Njeguški steak is a veal or pork cutlet stuffed with Njeguški pršut and cheese, then breaded or fried and sometimes finished with more cheese on top. It definitely couldn’t be called healthy but it is rather satisfying, its usually served with fries and salad.

What is in it?

Thinly sliced pork or veal, stuffed with Njeguški sir and Njeguški pršut, then coated and fried. It is often served with fries, potatoes or salad, and some versions add extra cheese or a creamy sauce on top.

Where can I eat it?

It is popular in tourist-friendly places such as Kotor, but you can also find it in Podgorica and in some more traditional restaurants across Montenegro.

Crni rižot – black risotto made with squid ink and seafood — crni rižot

squid ink risotto

What is it?

Crni rižot is a squid ink risotto with a striking black colour and a briny seafood flavour. It is especially popular in coastal Montenegro, and you will also find it in coastal Croatia. A word of warning: it can leave your teeth black, so it may not be the best dinner choice for a first date.

What is in it?

Risotto, squid or cuttlefish, including the ink, along with olive oil, onion, garlic, wine, stock and parsley. Some versions also include other shellfish.

Where can I eat it?

It is fairly easy to find in coastal regions such as Kotor in Montenegro, where it appears on seafood restaurant menus.

Krempita kotorska – traditional Kotor-style custard cream cake with puff pastry — krempita kotorska

custard slice

What is it?

A rich and decadent dessert, Krempita Kotorska is a vanilla custard and Chantilly cream slice. It is a local Kotor variation of the wider Balkan krempita/kremšnita family, which is enjoyed across the region and Central Europe. It consists of layers of custard and cream sandwiched between flaky puff pastry, making it creamy, sweet and well worth seeking out.

What is in it?

Flaky puff pastry, a thick vanilla custard layer and Chantilly cream, which is lightly sweetened whipped cream.

Where can I eat it?

This dessert is widely available in bakeries, cafés and restaurants across Montenegro, and is especially associated with Kotor. It is a classic treat to enjoy with coffee or as a dessert after a meal.

Vegetarian

Palačinke – thin pancakes filled chocolate — palačinke

thin pancakes

What is it?

Palačinke are light, thin pancakes similar to crêpes, typically rolled up with a variety of sweet or savoury fillings. They are a popular treat across the Balkans.

What is in it?

The batter is made from eggs, milk, water and flour. Fillings include Nutella, Eurocrem, fruit preserves and savoury options such as cheese or ham.

Where can I eat it?

Palačinke are widely available throughout Montenegro and the Balkans, found in cafés, restaurants and even street kiosks. One standout was a pistachio cream-filled palačinka from a kiosk just outside Kotor’s old town, it was so good!

Vegetarian.

Related food guides

While Montenegrin cuisine has its own regional specialities, it shares many traditional dishes with neighbouring Bosnia and Herzegovina. For a deeper look at some of these shared Balkan classics, see our Bosnian food guide.

Ben Francis 5/6/26 Ben Francis 5/6/26

all the foods - Malaysia

Discover all the traditional Malaysian dishes we tried.

Here you will find a list of all the traditional cuisine we tried in Malaysia.

Roti John long roll with omelette, minced meat, onions, chili sauce & mayonnaise — **roti john**

omelette & meat roll

What is it?

Roti John is a popular Malaysian street food sandwich. It consists of a long, soft white bread roll filled with beaten egg mixed with minced meat, which is fried on a griddle until the egg forms a crispy, omelette-like layer coating the bread. It is typically finished with salad and sauces, then sliced before serving.

What is in it?

Roti John is usually made with bread, egg, minced meat (most commonly chicken or beef), onions, and sometimes garlic. After cooking, it is topped with chilli sauce, mayonnaise, and fresh salad such as lettuce and tomato. Some modern versions also include cheese, though this is optional.

Where can I eat it?

Roti John is widely available across Malaysia and is especially popular as a late night street food. It is commonly sold at roadside stalls and food trucks, often alongside Ramly burgers, and is considered a classic, affordable fast food.

Sambal sotong – spicy Malaysian squid in chilli sauce served with fried rice and greens — **sambal sotong**

spicy squid

What is it?

Sambal sotong is a dish of squid cooked in a spicy sambal sauce, and it is also popular in Singapore.

What is in it?

The squid is cooked in a sambal made from chilli, garlic, shallots, and sometimes tamarind. It is often served with rice, vegetables, and a fried egg.

Where can I eat it?

Its fairly common throughout the country especially on the coast or in seafood restaurants, its less common inland or at places like the Cameron highlands.

Usually gluten & dairy free.

Kari ayam – Malaysian chicken curry served with rice, sambal, and side dishes — kari ayam

chicken curry

What is it?

The Malaysian version of chicken curry, Kari Ayam sits somewhere between an Indian curry, using similar spices, and a Thai curry, thanks to the use of coconut milk. It is usually served bone in with rice and sometimes other side dishes

What is in it?

Chicken, usually bone in, potatoes, curry powder, curry leaves, chilli powder, ginger, garlic, shallots, lemongrass, turmeric and coconut milk. It is typically served with boiled rice.

Where can I eat it?

It is available throughout Malaysia in a range of regional variations, and is commonly sold in restaurants, hawker stalls and cooked in Malaysian homes.

Dairy free.

Cekodok pisang – Malaysian banana fritters made with mashed banana and fried batter — cekodok pisang

banana fritter

What is it?

A deep fried sweet banana fritter, cekodok pisang is a popular snack in Malaysia, often served with tea.

What is in it?

Ripe bananas mashed into a batter with flour, then deep fried in oil. Some versions also include shredded coconut, sesame seeds or cinnamon.

Where can I eat it?

It is available across Malaysia as street food, and you can also find it in restaurants and cafes, so it should be easy to come across.

Vegetarian & dairy free.

Rojak – Southeast Asian fruit and vegetable salad with sweet, spicy sauce — rojak

sweet sauce fruit & veg

What is it?

Rojak means “mixture” in Malay, which reflects the dish, a mix of fruits and vegetables in a sweet, tangy sauce. It is a popular street food in Malaysia, Singapore and Indonesia

What is in it?

It can include a variety of fruits and vegetables, typically mango, apple, pineapple, guava and cucumber. It often includes youtiao (dough fritters) for extra crunch. The sauce is usually made with palm sugar, shrimp paste, chillies, tamarind and peanuts.

Where can I eat it?

It is common throughout Malaysia and is also found in Singapore and Indonesia, with variations in ingredients from place to place. It is sold as street food and also served in restaurants.

Dairy free.

Ramly burger – Malaysian street-style burger wrapped in egg with beef patty and sauces — ramly burger

Malaysian burger

What is it?

A popular Malaysian street burger, usually made with a beef or chicken patty wrapped in a thin omelette and covered in sauce. It is famously messy and usually eaten hot and fresh.

What is in it?

A beef or chicken patty wrapped in an omelette, with mayonnaise, chilli sauce and often other condiments such as black pepper sauce or Worcestershire sauce. Common additions include lettuce, cabbage, cucumber and sometimes tomato.

Where can I eat it?

It is popular throughout Malaysia and is commonly sold at pasar malam, roadside burger stalls, food courts and sometimes mamak eateries. It is often found alongside other Malaysian street foods such as roti john.

Ayam percik – Malaysian grilled chicken coated in spicy coconut sauce — ayam percik

coconut milk chicken

What is it?

Grilled bone in chicken marinated in a spiced coconut milk sauce. It is smoky, a little sweet and spicy, and is often served with rice and other sides. “Percik” means splashing and refers to the sauce being repeatedly basted over the chicken while it grills.

What is in it?

Bone in chicken marinated with coconut milk, garlic, turmeric, ginger, cumin, lemongrass and chilli. Some versions also include tamarind, coriander and palm sugar.

Where can I eat it?

It is fairly common throughout Malaysia and should not be too difficult to find. It is especially popular in Kelantan and Terengganu in the northeast.

Dairy free.

Penang loh bak (five-spice pork roll) deep fried with a chili — loh bak

grilled minced meat

What is it?

Loh Bak (Lor Bak) is a Chinese Malaysian dish most closely associated with Penang. It consists of seasoned minced pork flavoured with five spice, wrapped in tofu skin and deep fried until crispy. It’s sometimes compared to a sausage, but the texture is lighter and the flavour more aromatic.

What is in it?

The filling typically includes minced pork mixed with five spice, and often small amounts of prawn or water chestnut for texture. This mixture is wrapped in tofu skin (bean curd skin) and deep fried.
It’s usually served sliced, alongside sweet chilli sauce, chilli paste, or a thick five spice gravy for dipping.

Where can I eat it?

Loh Bak is most famously found at hawker stalls in Penang, especially around George Town, where it’s considered a local speciality. It’s also available in Chinese-Malaysian restaurants and food courts in larger cities such as Kuala Lumpur, though Penang remains the best place to try it.

Vegetarian versions exist but are uncommon.

Nasi kerabu – Malaysian blue rice served with chicken, crackers, herbs, and side dishes — nasi kerabu

blue rice & sides

What is it?

A dish of blue coloured rice served with various sides. The rice gets its blue colour from the butterfly pea flower, which is used as a natural food colouring.

What is in it?

Rice dyed with butterfly pea flower, served with sides such as chicken, fish, keropok crackers, vegetables, boiled eggs, meat floss and sambal. Some versions also include herbs and other accompaniments such as budu or coconut-based condiments.

Where can I eat it?

It originally comes from Kelantan and is very popular there and in neighbouring Terengganu. It has spread throughout Malaysia and is available in larger cities, though it is not as widespread as dishes like nasi lemak.

Mee goreng mamak – Malaysian spicy fried noodles — mee goreng mamak

mamak style noodles

What is it?

Mee goreng mamak is a popular Malaysian street food originating from the Indian Muslim, or Mamak, community. The name means “fried noodles in the Mamak style” and reflects its blend of Indian Muslim and Malaysian influences.

What is in it?

It is typically made with yellow egg noodles stir-fried with ingredients such as chicken, prawns, beef, tofu or potatoes. Common additions include bean sprouts, spring onions and carrots, along with kecap manis, soy sauce, tomato ketchup or sauce, sambal and sometimes curry powder.

Where can I eat it?

Mee goreng mamak is widely available throughout Malaysia, especially at Mamak stalls and other casual eateries run by the Indian Muslim community. These stalls are often open late, and sometimes 24 hours, and serve a wide range of dishes.

Vegan versions available.

Nasi lemak – Malaysian coconut rice served with sambal, egg, peanuts, anchovies, and cucumber — nasi lemak

coconut rice & sides

What is it?

Often hailed as Malaysia’s national dish, nasi lemak is especially popular at breakfast. The name means “rich rice,” referring to the fragrant rice cooked in coconut milk and pandan leaves. It is typically served with spicy sambal, a hard boiled egg, toasted peanuts, crisp cucumber slices and fried anchovies.

What is in it?

Coconut rice infused with pandan.
Spicy sambal (chilli paste).
Egg, usually hard-boiled, though sometimes fried.
Toasted peanuts.
Fried anchovies (ikan bilis).
Fresh cucumber slices.
Many vendors and restaurants also offer extras such as fried chicken, sambal squid or beef rendang.

Where can I eat it?

Everywhere in Malaysia. From street stalls and roadside warungs to hotel buffets and upscale restaurants, nasi lemak is found at every level of dining. It is one of the country’s most loved and widely available dishes.

Vegetarian versions available, dairy free.

Kueh pie tee – Malaysian Peranakan crispy pastry cups filled with vegetables and prawns — kueh pie tee

savoury pastry shells

What is it?

Kueh Pie Tee, also spelled Kuih Pai Tee or Kuih Pie Tee, are bite sized crispy pastry shells filled with a savoury mixture of vegetables and sometimes seafood or meat. They are a popular appetiser in Nyonya, or Peranakan, cuisine.

What is in it?

The pastry shell is made from a light batter of plain flour, rice flour, cornflour and egg, then deep fried in a special mould to create the classic cup shape and crispy texture. The traditional filling consists of finely shredded jicama, carrot, garlic, soy sauce and white pepper, with some versions also including prawns, crab, mushrooms or tofu. The filled shells are often topped with chilli sauce and may be garnished with fried shallots or fresh coriander.

Where can I eat it?

Kueh Pie Tee is commonly found in Nyonya restaurants and eateries across Malaysia, particularly in cities such as Kuala Lumpur, Penang and Melaka. It is often served as an appetiser or as part of a Peranakan set meal.

Vegetarian versions available, dairy free.

Fried popiah Malaysian spring roll filled with vegetables and shrimp, served crispy — popiah

spring roll

What is it?

Popiah is a traditional Chinese Malaysian spring roll. Its name comes from the Hokkien dialect, meaning “thin pancake,” referring to the delicate wheat flour wrapper. Popiah is enjoyed fresh (unfried) or lightly fried, depending on the region and personal preference.

What is in it?

Popiah consists of a soft, thin wheat flour crepe filled with shredded jicama (a crisp root vegetable), carrots, and bean sprouts, along with optional ingredients such as Chinese sausage, prawns, tofu, or egg. The filling is typically seasoned with garlic, hoisin sauce, and chilli sauce, though exact combinations vary by vendor.

Where can I eat it?

Popiah is widely available throughout Malaysia, particularly in areas with strong Chinese communities such as Penang and Melaka. You can find it at street food stalls, hawker centres, markets, and restaurants.

Vegetarian versions available, dairy free.

Nasi goreng mamak – Malaysian spicy fried rice — nasi goreng mamak

mamak fried rice

What is it?

Nasi goreng mamak is a spicy fried rice dish associated with Malaysia’s Indian Muslim, or Mamak, community. “Nasi goreng” means fried rice, and “Mamak” refers to the Indian Muslim community in Malaysia.

What is in it?

There is no single fixed recipe, but nasi goreng mamak typically includes rice, egg and sometimes chicken, beef or prawns. It often also contains vegetables such as carrot, spring onion and cabbage, along with sambal, curry powder, soy sauce, oyster sauce and sometimes tomato ketchup. It is often served with a fried egg on top.

Where can I eat it?

Nasi goreng mamak is widely available throughout Malaysia, especially at Mamak stalls and other casual eateries run by the Indian Muslim community. These stalls are often open late or 24 hours and serve a wide range of dishes.

Vegetarian versions available, dairy free.

Char Kway Teow stir-fried flat rice noodles with bean sprouts, and egg — char kway teow

stir fried noodles

What is it?

Char Kway Teow is a popular Chinese Malaysian stir fried noodle dish. The name comes from the Hokkien dialect, where “char” means “stir-fried” and “kway teow” refers to flat rice noodles. It is known for its intense flavours and smoky “wok hei” aroma, achieved by stir-frying over high heat in a well seasoned wok.

What is in it?

Char Kway Teow typically includes fresh flat rice noodles, prawns, sliced Chinese sausage, eggs, bean sprouts, and Chinese chives. It is seasoned with light and dark soy sauce, sambal (chilli paste), and sometimes oyster sauce or sugar. Some regional versions, especially in Penang, also include cockles or fishcake.

Where can I eat it?

Char Kway Teow is widely available across Malaysia, particularly in areas with strong Chinese communities such as Penang and Kuala Lumpur. It can be found at hawker centres, food courts, street food stalls, and Chinese restaurants.

Vegetarian versions available, dairy free.

Sarawak Laksa from Malaysian Borneo with rice vermicelli, prawns, chicken, omelette strips and spicy coconut broth — laksa

spicy noodle soup

What is it?

Laksa is a popular noodle soup that holds a special place in Malaysian cuisine. It can be rich, spicy, and tangy or all at once. Laksa is typically served with rice noodles or vermicelli, immersed in a flavourful broth that varies by region.

There are several regional variations of laksa in Malaysia, each with its unique ingredients and preparation methods:

Curry Laksa (Laksa Lemak) A creamy coconut milk based broth infused with curry spices, often featuring prawns, tofu puffs, and egg.

Asam Laksa (Penang Laksa) A tangy and spicy soup made with mackerel, tamarind, and a blend of herbs and spices, garnished with mint, cucumber, and pineapple.

Sarawak Laksa A spicy tangy soup from Sarawak, typically made with prawns, chicken, and spice paste.

Johor Laksa Distinct for its use of spaghetti instead of traditional noodles, served with a spicy fish gravy.

What is in it?

Ingredients vary by style, but may include, rice noodles or vermicelli. prawns, chicken, tofu or fish, coconut milk, tamarind, garlic, lemongrass, chili, mint, cucumber, pineapple, and boiled egg.

Where can I eat it?

aksa is widely available throughout Malaysia, especially in regions known for their unique versions like Penang, famous for its Asam Laksa, particularly in George Town.

Kuala Lumpur: Offers a variety of laksa styles, with numerous eateries serving this dish.

Sarawak: Home to the distinctive Sarawak Laksa (our personal favourite)

Johor: Known for its Johor Laksa, typically served during festive occasions.

Vegan, dairy and gluten free.

Ben Francis 4/22/26 Ben Francis 4/22/26

all the foods - Serbia

Discover all the traditional Serbian dishes we tried, from Mućkalica and Karađorđeva šnicla to Prebranac and more

Here you will find a list of all the traditional cuisine we tried in Serbia.

Prebranac – traditional Serbian baked beans — prebranac

baked beans

What is it?

Prebranac is a baked bean dish made with white beans slowly cooked with onions, paprika, and oil until thick. It can be served as a starter, a side dish, or even as a main, particularly on fasting days when no meat or dairy is eaten. Because it is baked rather than stewed, it has a thick, almost creamy texture..

What is in it?

Prebranac is made from white beans (tetovac or similar Balkan varieties), lots of slow-cooked onions, sweet paprika, sunflower oil, garlic, salt, and pepper, sometimes with bay leaf.

Where can I eat it?

You’ll find prebranac on many traditional Serbian restaurant menus, so it’s not difficult to find. We enjoyed it as a starter at Restoran Dva Jelena in Belgrade.

Vegan, dairy and gluten free.

Karađorđeva šnicla, breaded rolled veal cutlet with chips, sliced onion, tartar sauce, and lemon — karađorđeva šnicla

rolled, stuffed schnitzel

What is it?

Karađorđeva šnicla is one of Serbia’s most iconic traditional restaurant dishes, a large rolled schnitzel stuffed with kajmak (a creamy Serbian dairy spread), breaded, then fried, and served with tartar sauce. It was invented in the 1950s in Belgrade by chef Mića Stojanović, who named it in honour of the Serbian revolutionary Karađorđe. When you cut into it, the warm kajmak filling oozes out, creating a rich, creamy sauce on the plate.

What is in it?

A typical Karađorđeva šnicla is made from a thinly pounded veal or pork escalope, spread with kajmak, then rolled tightly into a log and breaded with flour, egg, and breadcrumbs. It’s usually served with tartar sauce, chips or other potatoes, lemon, and a side salad.

Where can I eat it?

Everywhere in Serbia, especially in traditional restaurants. It’s on nearly every traditional menu, often listed simply as Karađorđeva. We had a good one at Restoran Dva Jelena in Belgrade.

Vegetarian versions available.

Duvan čvarci – traditional Serbian shredded pork cracklings — duvan čvarci

dried shredded pork

What is it?

Duvan čvarci are a special regional version of Serbian čvarci, originating from Valjevo in western Serbia. Unlike regular čvarci, which are chunky, crispy pork cracklings, duvan čvarci are extremely fine, stringy, and fluffy, resembling finely shredded tobacco, which is where the name duvan (“tobacco”) comes from. They’re considered a premium, artisanal variety made using a longer, more labour intensive process. Once the moisture is driven off, the cooked pork solids are pressed, squeezed, and shredded, creating the distinctive thin, fibrous strands that set duvan čvarci apart from the regular version.

What is in it?

Duvan čvarci are made from pork fat and fatty pork pieces, slowly rendered in their own fat with salt.

Where can I eat it?

Regular čvarci are found all over Serbia, even in supermarkets. Duvan čvarci are mostly found in the Valjevo region, but you can also find them in gourmet Serbian food shops or on some traditional menus, for example at Restaurant Mihailo in Belgrade, where they’re served as a side dish (though listed simply as čvarci).

Vegetarian.

Punjene paprike Serbian stuffed peppers served with mashed potatoes — punjene paprike

stuffed peppers

What is it?

Punjene paprike are a classic Serbian comfort food, sweet Balkan peppers stuffed with a savoury mixture of minced meat and rice, then simmered slowly in a light paprika and tomato infused broth until tender.

What is in it?

Punjene paprike are typically made from pale yellow Balkan babura peppers. They’re filled with minced pork or a pork and beef blend, rice, onion, paprika, salt, pepper, and sometimes parsley. The stuffed peppers are simmered in a cooking liquid of water or light stock, oil, paprika, and tomato. They’re most often served with mashed potatoes and/or fresh bread to soak up the broth.

Where can I eat it?

You can find punjene paprike in many traditional Serbian kafanas, although they’re not quite as common as some other traditional dishes. We had a good one served with mash at Restaurant Mihailo in Belgrade.

Vegan versions available , dairy & gluten free.

Sarma, Serbian stuffed cabbage rolls served with mashed potatoes — sarma

stuffed cabbage rolls

What is it?

Sarma is one of Serbia’s and the wider Balkans’ most traditional and delicious dishes, minced meat and rice wrapped in fermented cabbage leaves then slow cooked for hours with onions, smoked meat, and its own savoury juices

What is in it?

Serbian sarma is made from pickled cabbage leaves stuffed with a filling of minced pork, rice, onion, salt, garlic, pepper, and sweet paprika.

It sometimes also includes smoked meat (ribs, bacon, or sausage) cooked in the same pot. It’s commonly served with mashed potatoes or fresh bread.

Where can I eat it?

You’ll find sarma in many traditional Serbian kafanas (traditional tavern), but along with punjene paprike, it’s much more common as a home cooked meal. We had a good one with mash at Mala Slavija in Belgrade. It’s located away from the centre, but if you’re in that area it’s a great shout for traditional food.

Vegan versions rare but available, dairy & gluten free.

Podvarak – traditional Serbian baled sauerkraut — podvarak

baked sauerkraut

What is it?

Podvarak is a classic Serbian winter dish made from baked sauerkraut and onions, often cooked with pork or roasted poultry, then baked slowly until caramelised. It can be served either as a side dish or a main. As a side, it often comes without meat, just the caramelised baked sauerkraut. As a main course, it usually includes meat, typically pork belly, ribs, sausage, or roasted chicken or turkey baked into the dish or served on top. Slow baking is what gives podvarak its browned edges and lightly sweet flavour from the onions.

What is in it?

Typical ingredients include sauerkraut (kiseli kupus), onions, pork (belly, ribs, or sausage) or roasted chicken or turkey, oil or pork fat, paprika, garlic, salt, and pepper.

Where can I eat it?

You’ll find podvarak in some traditional Serbian kafanas, served as a main with meat or as a meatless side, though it isn’t as ubiquitous as many other traditional Serbian dishes. We tried it as a side at Mala Slavija in Belgrade, which is a bit out of the way but worth it for proper traditional food.

Vegetarian versions available, dairy and gluten free.

Mućkalica, Serbian spicy meat stew served with fried potatoes — mućkalica

mixed meat stew

What is it?

Mućkalica is a traditional Serbian dish made from leftover grilled meat simmered together with vegetables and paprika to create a smoky, slightly spicy stew. It originates from the city of Leskovac, famous for its grill culture, and today it’s one of Serbia’s most widely known dishes. The name mućkalica comes from the verb mućkati — “to shake/mix” — referring to the way different cuts of meat and vegetables are combined. The key flavour comes from the already grilled meat, which gives the stew a unique smokiness compared with other meat dishes.

What is in it?

Authentic mućkalica is made with a mixture of grilled pork, peppers, tomatoes, onions, paprika, garlic, salt, and pepper. Some versions include spicy peppers or ajvar.

Where can I eat it?

Mućkalica is served across Serbia in many traditional restaurants. On English menus it may appear under different names, such as Leskovac pork stew or pork and pepper stew.

The best versions are in Leskovac (the dish’s home) or in Belgrade kafanas. It can be served on its own or with bread, mash, or potatoes. Both Restaurant Mihailo and Zavičaj (a local restaurant chain) in Belgrade serve very good versions.

Dairy free, traditionally gluten free.

Pljeskavica – traditional Serbian grilled minced meat patty served with bread — pljeskavica

Balkan burger

What is it?

Pljeskavica is one of Serbia’s best known national dishes, a large, thin, hand formed grilled meat patty often described as the Balkan answer to a hamburger. While regional variations differ, they all share the same core idea: juicy, seasoned minced meat cooked over a hot grill. Pljeskavica is usually served inside lepinja, a soft Serbian flatbread, with salad, sauces, raw onions, and fries.

It’s sometimes compared to ćevapi, but pljeskavica is one large patty instead of several small sausages, and it often includes onion directly in the meat.

Popular styles include:

Leskovačka pljeskavica, spicy, with hot paprika and sometimes bits of chilli

Šarska pljeskavica, stuffed with kajmak or melted cheese

Gurmanska pljeskavica, mixed with bacon, onions, and cheese directly into the meat

What is in it?

A traditional pljeskavica is made from a mixture of minced beef and pork, seasoned with salt, pepper, and onion, some versions include garlic or paprika

Where can I eat it?

It’s a staple of Serbian roštilj (grill) cuisine and can be found in almost every kafana, grill restaurant, and street food stand across the country.

Dairy free unless stuffed with kajmak or cheese.

Ćevapi served in flatbread with fries — ćevapi

grilled minced meat

What is it?

Ćevapi are one of the most iconic dishes in Serbia and the Balkans, small hand rolled grilled minced meat sausages typically served in portions of five or ten inside lepinja (Serbian flatbread).

What is in it?

Serbian ćevapi are traditionally made from minced beef, or a mixture of beef and pork, seasoned primarily with salt and sometimes pepper or garlic. They’re typically served with lepinja, raw chopped onions, ajvar (roasted pepper relish), and kajmak (creamy dairy spread).

Where can I eat it?

Everywhere in Serbia, from traditional restaurants (kafanas) and roštilj (grill) places to fast food stands. It’s one of the most common traditional dishes. A great spot in Belgrade is Ćevap kod Dekija.

Dairy and gluten free.

Burek – traditional Balkan flaky pastry filled with cheese — burek

filo pie

What is it?

In Serbia, burek is one of the most popular breakfast and snack foods, a crispy, oily, multi layered pastry made with extremely thin sheets of dough (jufka) and traditionally filled with minced meat. It’s often eaten hot in the morning, usually with a carton of drinkable yogurt, the classic pairing.

Authentic Serbian burek is made with hand stretched, filo style dough. Modern bakeries sometimes use puff pastry versions, which are not traditional and have the wrong texture. Real Serbian burek is typically round and baked in large pans, then cut into slices.

What is in it?

Traditional Serbian burek is made from layers of extremely thin, hand pulled dough brushed with oil or fat. The classic filling is minced meat; cheese, spinach, and potato versions also exist, though they may be treated differently depending on the bakery and region.

Where can I eat it?

Everywhere in Serbia, in pekare (bakeries) and buregdžinice (specialised burek shops).

For proper traditional burek, smaller independent bakeries are your best bet, chain bakeries often sell the lazy puff pastry versions, avoid!

Vegetarian versions available.

Related food guides

While Serbian cuisine has its own regional specialities, it shares many traditional dishes with neighbouring Bosnia and Herzegovina. For a deeper look at some of these shared Balkan classics, see our Bosnian food guide.

Ben Francis 4/15/26 Ben Francis 4/15/26

all the foods - Switzerland

Discover all the traditional Swiss dishes we tried, from fondue to raclette and more

Here you will find a list of all the traditional cuisine we tried in Switzerland.

Raclette – melted cheese served with potatoes, onion, bread, and pickles — raclette

melted cheese & potato

What is it?

The Swiss really do have a deep and abiding love for melted cheese, and raclette is one of the finest expressions of that devotion. Raclette is both the name of a dish and the semi hard cow’s milk cheese at its heart. Traditionally, a large wheel of raclette cheese is heated in front of a fire or grill, and as the surface softens and melts, the molten layer is scraped from the wheel and served directly onto waiting plates.

At its most classic, the melted cheese is scraped over boiled potatoes and eaten slowly and sociably, often as a long shared meal. Modern raclette is often served quite differently. Outside traditional Alpine settings, it’s common to see tabletop electric raclette grills, where diners melt individual slices of cheese in small pans and scrape them over potatoes, bread, vegetables, or meat.

What is in it?

Raclette cheese, boiled potatoes (typically small, waxy varieties), traditionally accompanied by cornichons (small pickles) and pickled onions, bread is common in modern versions but not part of the original Valais service. Contemporary versions may also include flavoured raclette cheeses (with chilli, garlic, herbs, or smoked), as well as additions such as mushrooms, roasted vegetables, bacon, or cured meats.

Where can I eat it?

Raclette originates from the Valais region of Switzerland but is now popular throughout the country, particularly in winter. It’s widely available in mountain restaurants, traditional restaurants, and places that specialise in raclette. We had an excellent modern take at the Raclette Factory in Zurich, which offers both classic and contemporary variations brought straight to the table.

The traditional version of raclette is vegetarian.

Fondue – Swiss melted cheese served with bread for dipping — fondue

melted cheese dip

What is it?

One of Switzerland’s most iconic dishes, fondue is a decadent communal meal built around melted cheese and wine. The cheese is kept molten in a fondue pot (caquelon) over a small flame while everyone eats together. Each person uses a long fork to dip cubes of bread, traditionally day old crusty bread, into the hot cheese, swirling to coat it evenly and trying not to drop it in. Traditionally, there’s a friendly “penalty” if you do lose your bread, which adds to the social fun of the dish. Towards the end, a crispy golden cheese layer forms at the bottom of the pot, known as la religieuse (“the nun”), considered a delicacy.

What is in it?

A classic Swiss fondue is made from a blend of Gruyère and Vacherin Fribourgeois, melted with dry white wine, garlic, and kirsch (cherry brandy). A little cornstarch is used to help emulsify the cheese and keep it smooth. The traditional accompaniment is bread, but many places also serve cornichons, pickled onions, and sometimes boiled potatoes on the side.

Where can I eat it?

Fondue is popular across Switzerland, especially in the colder months, and it’s easy to find restaurants that specialise in it. We had an excellent version at Le Dézaley in Zurich, though booking ahead is strongly recommended as it’s very popular.

Standard version is vegetarian

Rösti – Swiss fried grated potato dish — rösti

fried potato cake

What is it?

Rösti is a classic Swiss potato dish, originally a breakfast dish, now more commonly served as a side or accompaniment. Made from grated potatoes, traditionally parboiled and grated once cooled, then formed into large round or individual patties and fried until crispy on the outside while remaining soft inside. While pan frying is the traditional method, some recipes bake them in the oven.

What is in it?

Rösti consists primarily of grated potatoes, fried in butter or oil, and seasoned with salt and sometimes pepper. Variations may include onions, bacon, or cheese, but the classic version is just potatoes and fat.

Where can I eat it?

Rösti is common throughout the German speaking part of Switzerland, often served alongside mains such as Zürcher Geschnetzeltes or other meat dishes. It is also sold as a standalone side in traditional restaurants and cafés, such as Le Dézaley in Zurich, and can appear on breakfast menus topped with eggs or smoked salmon.

Vegetarian and gluten free

Malakoff – Swiss deep-fried cheese fritters served with salad — malakoff

fried cheese

What is it?

Malakoff is a classic speciality from the canton of Vaud in western Switzerland. It consists of fried cheese, usually served hot as a starter, often with a simple green salad. Despite its Russian-sounding name, the dish is Swiss and is traditionally said to be named after the Battle of Malakoff during the Crimean War, when Swiss mercenaries were present. Malakoffs are most commonly shaped into round balls, though sticks or patties are also seen.

What is in it?

Malakoff is typically made with Gruyère cheese, coated in a batter of flour and eggs, sometimes with white wine or milk and seasoned with pepper or nutmeg, before being breaded and deep fried.

Where can I eat it?

Malakoff is very common in Vaud, but is less frequently seen elsewhere in Switzerland. Outside the region, it occasionally appears on menus focusing on regional Swiss cuisine, such as at Le Dézaley in Zurich, where it is served as a starter with salad.

Vegetarian.

Zürcher Geschnetzeltes – Swiss sliced veal in creamy mushroom sauce served with rösti — zürcher geschnetzeltes

veal in cream sauce

What is it?

Zürcher Geschnetzeltes is a classic dish from Zurich whose name translates directly as “sliced meat, Zurich style.” It consists of strips of veal cooked quickly and served in a creamy white wine sauce.

Traditionally, it is served with Rösti, Switzerland’s iconic grated potato pancake, which is great for soaking up all the sauce. The combination has become so closely associated that Zürcher Geschnetzeltes and Rösti are almost inseparable on menus.

What is in it?

The dish is made from thinly sliced veal, often with onions or shallots and mushrooms in butter, then finished with dry white wine and cream.

Where can I eat it?

Zürcher Geschnetzeltes is widely available in traditional Swiss restaurants throughout Zurich and also in other parts of Switzerland. A well known place to try it is Restaurant Zeughauskeller in Zurich, which serves a classic version in a historic setting.

Älplermagronen – traditional Swiss alpine pasta with potatoes, cheese, and cream — älplermagronen

creamy pasta

What is it?

Älplermagronen is a Swiss Alpine dish often described as Switzerland’s answer to mac and cheese. Originating in the Alpine regions, it was traditionally eaten by herdsmen (Älpler) who needed filling, calorie dense food made from ingredients that stored well in the mountains. The dish combines pasta, potatoes, cheese, and cream, typically finished with a slightly crisp top.
It’s often served with apple sauce, whose sweetness provides a surprising contrast to the savoury cheese.

What is in it?

Älplermagronen is made from short pasta, traditionally macaroni, and boiled potatoes, combined with cream, milk, butter, and Alpine cheese such as Gruyère or Emmental. Fried onions are usually served on top or alongside, with apple sauce often served on the side.

Where can I eat it?

You’ll find Älplermagronen throughout Switzerland, especially in mountain restaurants. It’s particularly popular in ski resorts and rural regions, but can also be found in cities.

Vegetarian .

Related food guides

While Swizz cuisine has its own regional specialities, it shares many traditional dishes with neighbouring Germany & Austria. For a deeper look at some of these shared classics, see our German food guide.

Ben Francis 4/1/26 Ben Francis 4/1/26

all the foods - North East India

Discover all the traditional North East Indian dishes we tried, from sawhchiar and kelli chana to tenga and more

Northeast Indian food is a very different experience from the creamy curries and naan many travellers associate with India. In states like Mizoram, Manipur, Nagaland, and Assam, food traditions draw on local produce, tribal cooking methods, and time honoured techniques such as smoking, drying, and fermentation. The result is a cuisine low in dairy but rich in earthy, wholesome flavours that feel deeply connected to the region.

Some of the fermented ingredients can be strong, funky, and, let’s be honest, not always for everyone. But they’re a core part of the region’s food identity and well worth trying at least once.

Many of these dishes don’t show up on typical tourist menus, so you’ll often need to seek out street stalls, markets, and small family run restaurants to find the real thing.

In this guide, we’ll be exploring food exclusively from Mizoram, Manipur, Nagaland, and Assam, the dishes we discovered, what goes into them, and where you can track them down.

Mizoram

What is it?

Sanpiau is a popular rice porridge from Mizoram, typically served with crispy rice crackers, meat, and a touch of spice. Its origins trace back to the Burmese dish hysan byok—hysan meaning rice and byok meaning boiled.

What is in it?

The dish features rice, fresh coriander, crispy rice crackers, and meat (usually pork or chicken), along with various herbs and spices for added flavour.

Where can I eat it?

Sanpiau is one of the easiest traditional foods to find in Mizoram. It’s commonly available at restaurants serving Mizo cuisine, such as Mizo Diner or JM Restaurant in the capital, Aizawl.

Dairy & gluten free.

Mizo bai, traditional stew from Mizoram made with seasonal vegetables — mizo bai

Vegetable stew

What is it?

Mizo Bai is a nutritious, mildly spicy vegetable stew that is a staple in Mizoram, known for its simplicity and health benefits. It features boiled vegetables and can be served with or without meat.

What is in it?

The dish typically includes a mix of leafy greens such as spinach, along with vegetables like green beans, aubergine, and chillies. Other seasonal vegetables can also be added. Variations may include chicken or pork for added protein.

Where can I eat it?

Mizo Bai is often prepared at home rather than in restaurants, but it can occasionally be found on the menus of Mizo eateries. We tried it at Mizo Diner in Aizawl and spotted it at a few other traditional restaurants in the city.

Dairy & gluten free

Chow Satuileih – traditional stew from Mizoram served with noodles — chow satuileih

spicy noodle broth

What is it?

Chow Satuileih, which translates to “noodles with meat broth poured over it,” is a spicy noodle dish in a rich meat broth; it reminded me a bit of Vietnamese pho. It is a popular snack in Mizoram, known for its comforting and flavourful combination of noodles and broth.

What is in it?

The dish includes noodles, meat (usually pork or chicken), cabbage, garlic, chili, and turmeric, giving it a spicy, meaty flavour.

Where can I eat it?

Chow Satuileih is a common dish served in many cafés and restaurants across Mizoram. You can find it at places like JM Restaurant in Aizawl, among other local spots.

Dairy free.

Vawkser Rep Chhum - smoked pork & vegetable broth from Mizoram — vawkser rep chhum

smoked pork & vegetable broth

What is it?

Vawkser Rep Chhum is a traditional Mizo dish combining smoked pork (vawkser rep) with boiled vegetables (chhum) in a simple, comforting broth. The smoked meat gives the soup its distinct, deeply savoury flavour.

What is in it?

The dish includes boiled smoked pork, broth, and cabbage, though other vegetables may be added. It is typically served with boiled or fried rice on the side.

Where can I eat it?

Smoked pork is a Mizo specialty and can be found in various forms across Mizoram. Vawkser Rep Chhum, along with other variations of smoked pork (such as stir fried with vegetables), is commonly available in local restaurants and even as street food throughout the state.

Dairy & gluten free.

Sawhchiar – traditional Mizo rice porridge — sawhchiar

savoury rice porridge

What is it?

Sawhchiar is a lightly spiced dish made by boiling rice and meat together in one pot. The meat adds flavour to the rice, resulting in a creamy texture similar to risotto. It was probably my favourite Mizo dish I tried.

What is in it?

The dish consists of rice, meat (usually pork or chicken), and a few spices such as ginger, chili, and garlic.

Where can I eat it?

Sawhchiar can be found in small local eateries in Aizawl that serve traditional Mizo food.

Dairy & gluten free.

Manipur

What is it?

Kelli Chana is a spicy chickpea snack from Manipur, cooked with minimal oil, making it a tasty, healthy option. It is usually enjoyed as a snack rather than a main course.

What is in it?

The dish features chickpeas, chili, garlic, ginger, coriander, and a small amount of oil. It is often topped with onion and shredded cabbage for added texture and flavour.

Where can I eat it?

A great place to try Kelli Chana is at the restaurant within Kangla Fort in Imphal, the capital of Manipur. The fort, a key tourist attraction, offers a small restaurant serving local dishes. Note that there is an entry fee to visit the fort, but it’s well worth it if you are visiting Imphal.

Vegan, dairy & gluten free.

Nga Atoiba Thongba – traditional Manipuri fish curry with vegetables — nga atoiba thongba

fish curry

What is it?

Nga Atoiba Thongba is a flavourful, spicy fish curry from Manipur, literally translating to “disintegrated” or “broken fish curry. The name reflects how the fish, including its skin and bones, breaks down into the curry during cooking. Be warned: if you’re not comfortable with eating fish that includes bones, this dish may not be for you. It’s often served as part of a traditional Manipuri thali.

What is in it?

Traditionally prepared with freshwater lake fish, the curry features vegetables like peas, tomatoes, and potatoes. Spices include chili, cumin, coriander, turmeric, ginger, garlic, and bay leaves, creating a spicy aromatic dish.

Where can I eat it?

Although it’s rarely listed as a standalone item on menus, you’ll often find it included in Manipuri thalis at local eateries. I tried it a few times in Imphal, the capital of Manipur, at places like Chakluk Hotel (a restaurant despite the name) or other nearby establishments.

Dairy and gluten free.

“Kangshoi – traditional Manipuri vegetable stew — kangshoi

vegetable soup

What is it?

Kangshoi is a spicy, nutritious vegetable soup from the Meitei people of Manipur. It is a very healthy dish, usually made by boiling herbs and vegetables in water with little or no oil.

What is in it?

Many different seasonal vegetables can be used, such as leafy greens like spinach or cabbage, potatoes, beans, and other local produce, along with ginger, garlic, chillies, and fermented fish called ngari. Some versions also include dried fish or meat.

Where can I eat it?

It is generally cooked at home, but you can sometimes find kangshoi included as part of a thali in Manipuri restaurants.

Dairy and gluten free.

Eromba – traditional Manipuri mashed vegetable dish with fermented fish and chillies — eromba

fermented fish and vegetables

What is it?

Eromba is a traditional dish from the Meitei people of Manipur, made from mashed vegetables and fermented fish. The word "Eromba" comes from the Manipuri phrase eeru taana lonba, meaning "mixing and stirring watery." The dish is made by boiling vegetables, herbs, spices, and the key ingredient fermented fish (ngari) before mashing them together. While very healthy, it is also rather pungent due to the fermented fish.

What is in it?

Vegetables can include potatoes, tomatoes, and bamboo shoots (sometimes also fermented). The dish includes ngari (fermented fish), along with chili, garlic, and onion. There’s no fixed recipe, as the ingredients can vary depending on what’s in season.

Where can I eat it?

While Eromba is more of a home cooked dish, I did occasionally find it as part of a Manipuri style thali in Imphal.

Dairy & gluten free.

Nagaland

Galho – traditional Naga rice dish cooked with vegetables and herbs — galho

rice & greens porridge

What is it?

Galho is a simple, porridge like dish from Nagaland, made by boiling rice with leafy greens. It is mild and quite plain, so don’t expect a party in your mouth unless meat, chilli, or other seasonings are added after cooking.

What is in it?

The basic ingredients are rice and leafy greens such as spinach, cabbage, or mustard greens, along with ginger, garlic, and some chilli. For added flavour, axone (fermented soybeans) is sometimes included. After serving, pork or other meats, as well as chilli sauce, can be added for a richer taste.

Where can I eat it?

Galho is one of the easiest traditional foods to find in Nagaland. Many local spots specialise in this dish, such as the Galho Centre in the capital, Kohima, or Galho Café in Dimapur.

Vegan versions available, traditionally dairy & gluten free.

Samathu – traditional Naga smoked pork stew — samathu

smoked pork stew

What is it?

Samathu is a smoked pork stew from Nagaland, known for its rich, smoky, and spicy flavours. It is typically made with fatty pork belly, a Nagaland speciality cut.

What is in it?

The dish features smoked pork, along with chili, ginger, garlic, and sometimes axone (fermented soybeans) for added flavour and smell. It’s commonly served with rice and accompanied by vegetables or other sides.

Where can I eat it?

Samathu can be found in restaurants that serve traditional Naga cuisine. While it may sometimes be listed just as "smoked pork" on menus, a good place to try it is at The Bamboo Shoot in Kohima or Ethnic Table Restaurant in Dimapur.

Dairy & gluten free

Assam

What is it?

A meaty and spicy duck curry from Assam that pairs duck meat with ash gourd, a squash like vegetable with a soft texture once boiled. Be aware that, like many meat dishes in India, it typically includes bones and not the best cuts of meat.

What is in it?

The main ingredients are duck and ash gourd, cooked with spices such as black pepper, cumin, turmeric, chilli powder, bay leaves, cloves, ginger, garlic, onions, tomatoes, and garam masala.

Where can I eat it?

You may need to search for it, but some traditional Assamese restaurants in Guwahati, such as those specialising in regional cuisine, serve this dish.

Dairy & gluten free.

Tenga – traditional Assamese sour fish curry with cauliflower and tomatoes — tenga

sour fish curry

What is it?

Tenga is a tangy, sour fried fish curry from Assam, known for its light, refreshing flavours. There isn’t a fixed recipe, and it’s typically made with bone‑in river fish like rohu, so it may not be for everyone.

What is in it?

The curry usually features fish and tomatoes as primary ingredients, with mustard oil, mustard seeds, turmeric, and sometimes fenugreek. The sourness comes from additions like lemon or lime juice, tamarind, elephant apple, or other local souring agents, and vegetables such as potatoes or gourd may also be included.

Where can I eat it?

You’ll find tenga on select menus in Assam. It may take a bit of effort to locate, but with some perseverance you should be able to track down a good version.

Dairy & gluten free

Ben Francis 3/11/26 Ben Francis 3/11/26

all the foods - Bulgaria

Discover all the traditional Bulgarian dishes we tried, from banitsa and kapama to meshana skara and more

Here you will find a list of all the traditional cuisine we tried in Bulgaria.

Bulgarian banitsa flaky pastry filled with white cheese and eggs — banitsa

filo pie

What is it?

Banitsa is one of Bulgaria’s most traditional and recognisable foods, and one of the most delicious. It’s a baked filo pastry pie filled with cheese and eggs, usually eaten for breakfast or as a snack. It’s the Bulgarian version of the Balkan börek, but with a unique filling. Flaky on the outside and soft and cheesy inside, it’s a great pastry.

What is in it?

Thin sheets of filo pastry (called kori), layered or rolled with a mixture of eggs, yogurt, and sirene, a crumbly, salty white brined cheese similar to feta. Some versions include spinach, pumpkin, leeks, or cabbage, but the classic is the savoury cheese banitsa (sirene banitsa).

Where can I eat it?

You’ll find banitsa all over Bulgaria, in bakeries and cafés, sold hot and fresh in the morning.

Vegetarian.

Cheese printsesa, a traditional Bulgarian toasted bread snack with melted cheese — printsesa

cheese on toast

What is it?

A printsesa (Принцеса) (literally “princess”) is a classic Bulgarian open faced sandwich, usually made with minced meat and cheese spread on bread, then toasted. Crispy, savoury, and lightly cheesy, think of it as a less fancy Bulgarian take on a croque monsieur.

What is in it?

A slice of white bread topped with a mixture of minced pork or a pork–beef blend, grated kashkaval cheese (or sirene), egg, and seasonings such as salt and pepper. The mixture is spread evenly across the bread, then toasted or baked until the top is crisp. Vegetarian versions (printsesa s kashkaval) skip the meat and use only cheese and egg, as seen in the photo.

Where can I eat it?

You’ll find printsesi (plural) in Bulgarian snack bars, cafés, and some bakeries. They’re not as common as some other Bulgarian classics like banitsa, which you’ll find in almost every bakery, but you do still see them occasionally, especially in local cafés serving quick breakfasts or light snacks. Some places also offer more modern takes with different toppings or artisan bread.

Vegetarian versions available.

Bob chorba – traditional Bulgarian bean soup with vegetables and herbs — bob chorba

bean soup

What is it?

Bob chorba (Боб чорба), literally “bean soup,” is a simple but tasty white bean and vegetable soup. It’s typically meatless, making it a great vegetarian option, though versions with sausage or smoked meat are also available. It can be served either as a starter or a light main course.

What is in it?

White beans, onions, carrots, celery, bell pepper, and tomato or tomato paste, flavoured with paprika, spearmint, and bay leaf, the ingredients that give it its distinct Bulgarian taste. The beans are simmered slowly until creamy, often with a little flour or roux added at the end to thicken the broth. In non fasting versions, pieces of lukanka sausage, bacon, or smoked ribs are sometimes added.

Where can I eat it?

You’ll find bob chorba on menus in traditional Bulgarian restaurants (mehana) throughout the country, although it’s not quite as common as some other Bulgarian classics. We had a good one at Mehana Mamin Kolyo in Sofia.

Vegetarian.

Panagyurishte-style eggs – poached eggs with yoghurt, cheese, and paprika butter — Panagyurishte-style eggs

eggs, cheese & yoghurt

What is it?

Panagyurishte-Style Eggs (Яйца по панагюрски) are a Bulgarian dish of poached eggs served over a mix of yogurt and crumbled white cheese (sirene), topped with melted butter infused with paprika. It’s named after the town of Panagyurishte in central Bulgaria. The yogurt and cheese form a creamy base, the eggs are gently poached, and paprika butter is poured over the top to finish the dish. It’s a traditional breakfast or light meal and is sometimes served as a starter (if you want a big starter!)

What is in it?

Poached eggs, Bulgarian yogurt, crumbled sirene cheese, butter, sweet paprika (sometimes a little chili), and occasionally garlic or dill.

Where can I eat it?

You’ll find Yaitsa po Panagyurski in traditional Bulgarian restaurants (mehana), taverns, and breakfast cafés across the country. It’s especially popular in central Bulgaria around Panagyurishte and Plovdiv; outside these regions you see it less often, but we did spot it listed as a starter at Izbata Tavern in Sofia.

Vegetarian and gluten free.

Bulgarian mish-mash with eggs, peppers, tomatoes, and white cheese — mish-mash

veg scrambled eggs

What is it?

Mish-Mash (Миш-маш) is a Bulgarian pepper, tomato, and egg dish, a kind of vegetable scramble. It reminded me a little of shakshuka, but with sirene cheese giving it a distinctly Bulgarian twist. The vegetables are cooked first, then the eggs and sirene are folded in to create a soft, slightly creamy scramble: not runny, not dry, but gently set. It’s usually served as a light main or a starter.

What is in it?

Mish-Mash is made from roasted or sautéed peppers (green or red), chopped tomatoes, eggs, and crumbled sirene (Bulgarian white brined cheese). Many traditional versions also include onion, garlic, and fresh parsley, and it’s seasoned with salt, pepper, and sometimes paprika.

Where can I eat it?

You can sometimes find Mish-Mash in traditional Bulgarian taverns (mehana), though it’s more of a home-cooked dish. Both Mehana Mamin Kolyo and Izbata Tavern in Sofia serve it.

Vegetarian and gluten free.

Sarmi – traditional Bulgarian vine leaf rolls stuffed with minced meat and rice — sarmi

stuffed cabbage leaves

What is it?

Sarmi (Сарми) are Bulgaria’s version of stuffed cabbage or vine leaves, filled with a savoury mixture of rice, minced meat, and spices, then rolled tightly and simmered in a tomato or vegetable sauce. The dish has Ottoman roots and is shared across the Balkans. They’re closely related to Romanian sarmale and Greek dolmades, but Bulgarian sarmi are often a bit smaller and lighter on tomato sauce, with added flavour from dill and paprika. They’re often served as a main course or a starter.

What is in it?

Cabbage leaves (zele) or vine leaves (lozovi sarmi) filled with a mixture of minced pork, rice, onion, and herbs such as dill, parsley, and paprika. In winter, pickled (sour) cabbage leaves are used, while spring and summer sarmi are often made with vine leaves. Fasting versions (postni sarmi) skip the meat and may include rice, onions, carrots, mushrooms, or raisins cooked with oil and paprika. They’re often served with sour cream or yogurt.

Where can I eat it?

You’ll find sarmi in traditional Bulgarian restaurants (mehana), although we didn’t see them quite as often as we expected.

Vegetarian versions available, dairy free if served without sour cream or yogurt. usually gluten free.

Bulgarian moussaka baked potato and minced meat casserole with sour cream — moussaka

meat & potato bake

What is it?

Moussaka (Мусака) in Bulgaria is a baked casserole of minced meat, potatoes, and eggs, layered and topped with a creamy yogurt and egg mixture. Though the dish shares its name with the Greek version, the Bulgarian moussaka is quite different, it’s made with potatoes instead of aubergines (eggplant) and doesn’t include a béchamel sauce. It’s lighter but still really delicious, with a slightly tangy crust.

What is in it?

Layers of minced pork, potatoes, onions, carrots, and sometimes tomatoes or peppers, seasoned with paprika, parsley, and black pepper. Once baked, it’s topped with a mixture of yogurt, eggs, and flour.

Where can I eat it?

You’ll find moussaka in plenty of traditional restaurants (mehana) throughout Bulgaria, such as at Izbata Tavern or Mehana Mamin Kolyo, both in Sofia.

Kavarma – traditional Bulgarian slow-cooked meat stew with vegetables — kavarma

meat & veg stew

What is it?

Kavarma (Каварма) is a traditional slow cooked Bulgarian stew made with meat and vegetables, gently baked in a clay pot (gyuveche). Though there are regional variations, the most common version is pork kavarma, cooked with onions, peppers, tomatoes, and mushrooms until everything melds into a thick, savoury sauce.

What is in it?

Typically made with pork or chicken, onions, peppers, tomatoes or tomato paste, mushrooms, garlic, and paprika, cooked slowly in sunflower oil and sometimes deglazed with white or red wine. Seasonings vary by region but often include bay leaf, parsley, and black pepper.

Where can I eat it?

Kavarma is a staple of traditional Bulgarian restaurants and one of the most common dishes you’ll see, particularly in central and southern Bulgaria. It’s usually served bubbling hot in the same clay pot it was cooked in. We tried one at Izbata Tavern in Sofia.

Traditionally dairy and gluten free.

Bulgarian kapama slow-baked meat and sauerkraut stew in clay pot — kapama

sauerkraut & meat stew

What is it?

Kapama (Капама) is one of Bulgaria’s most traditional slow baked meat dishes and in my opinion, its best, especially associated with the southwest region and festive occasions like New Year and big family celebrations. It’s made by layering sauerkraut, rice, and several kinds of meat and local sausages in a clay pot, then baking it gently for hours with spices and a little red wine until everything is tender and delicious. Proper kapama is never just one meat and fresh cabbage, the equation for great, authentic kapama is, multiple meats + sauerkraut + long, slow cooking = amazing kapama.

What is in it?

Kapama is made by layering sauerkraut, rice, and a mixture of several meats, typically pork, beef or veal, and chicken or turkey, along with local sausages such as Banski sudzhuk and sometimes Banska kŭrvavitsa. The pot is enriched with pork fat, seasoned with black peppercorns, bay leaf, garlic, allspice, and red wine.

Where can I eat it?

You’ll find traditional kapama in Bansko and the surrounding Pirin region, where it’s considered a signature local dish and appears on almost all mehana style restaurant menus. It’s also served in some Bulgarian restaurants elsewhere in the country for example, Hadjidraganov's Cellars in Sofia, where we had a delicious one. It’s usually brought to the table still in it's clay pot.

Dairy and gluten free.

Bulgarian meshana Skara mixed grilled meats with sausages and skewers — meshana skara

Bulgarian mixed grill

What is it?

I hope you like meat! Meshana skara (Мешана скара) literally means “mixed grill”, a huge plate of assorted grilled meats, usually enough for one very hungry (or very greedy) person, or to share. It showcases Bulgaria’s charcoal grilled classics: kebapche, kufte, pork steak, sausage, and sometimes skewers. Every region does it slightly differently, but the idea is always the same, a big mixed plate of Bulgarian grilled meats, usually served with simple sides like salad, chips, or lyutenitsa (a sweet roasted pepper and tomato sauce).

What is in it?

A standard meshena skara includes several different meats such as kebapche (grilled minced meat sausage), kufte (minced meat patty), pork steak or pork chops, karnache (spicy Bulgarian sausage), and sometimes shishche (pork or chicken skewer). The meats are seasoned with salt, black pepper, cumin, and paprika, then grilled over charcoal. It’s commonly served with chips, lyutenitsa (pepper spread), onions, or shopska salad.

Where can I eat it?

You can find meshena skara in almost every restaurant that specialises in grilled foods in Bulgaria. We had a great one at Skarabar, which has three locations in Sofia.

Dairy free.

Kebapche – traditional Bulgarian grilled minced meat sausage — kebapche

minced meat sausage

What is it?

Kebapche (Кебапче) is a long, casing free minced meat sausage shaped like a small oblong kebab and grilled over charcoal. The flavour is savoury, smoky, and heavily seasoned with cumin, which gives kebapche its unique Bulgarian identity. It’s often eaten on its own with mustard, alongside chips, or as part of a meshena skara (mixed grill).

Kebapche is closely related to kufte but not the same: kufte are round patties that include onion and parsley, are more aromatic, and contain less cumin.

What is in it?

Kebapche is made from minced meat (traditionally pork or a pork-and-beef mixture), seasoned with salt, black pepper, and plenty of cumin. Some recipes add paprika or a little baking soda to improve texture, but cumin is the defining flavour.

Where can I eat it?

It’s a staple of Bulgarian taverns, grill restaurants, fast‑food places, and street food stalls. You will see it everywhere.

Dairy free.

Kufte – traditional Bulgarian grilled minced meat patty — kufte

minced meat patty

What is it?

Kufte (Кюфте) is a grilled minced meat patty, shaped like a small round burger and seasoned with herbs and spices. Compared to kebapche, it’s more herby and much less cumin‑heavy.

What is in it?

Kufte is usually made from minced pork or a pork and beef mix, combined with grated onion, parsley, salt, black pepper, and sometimes a little cumin (but far less than in kebapche). Some recipes also add a touch of baking soda for softness. It’s often served with chips, shopska salad, onions, mustard, or lyutenitsa (a sweet roasted pepper and tomato spread).

Where can I eat it?

Kufte is everywhere in Bulgaria, from traditional restaurants to takeaway grills and fast food places.

Bulgarian pŭlneni chushki stuffed peppers served with sour cream — pŭlneni chushki

stuffed peppers

What is it?

Pŭlneni chushki (Пълнени чушки) are Bulgaria’s traditional stuffed peppers, a favourite home style dish made with sweet red or green peppers filled with either a rice based vegetarian mixture or a meat and rice mixture. The peppers are baked in a light tomato sauce, or sometimes simply roasted in the oven with oil. Some regions also add a yogurt and egg topping poured over the peppers near the end of baking, creating a creamy, slightly tangy crust, a very Bulgarian touch.

What is in it?

Stuffed peppers are usually filled with a mixture of rice, onions, carrots, and paprika, often with parsley or dill. The meat version adds minced pork.

Where can I eat it?

You’ll sometimes see pŭlneni chushki on traditional menus, for example at Mehana Mamin Kolyo in Sofia, but it’s much more common as a home cooked dish than a restaurant one

Vegetarian versions available, gluten free.

Ben Francis 2/25/26 Ben Francis 2/25/26

all the foods - Croatia

Discover all the traditional Croatian dishes we tried, from pašticada and Čobanac to Zagorski Štrukli and more

Here you will find a list of all the traditional cuisine we tried in Croatia.

Traditional Dalmatian pašticada slow cooked Croatian beef stew served with gnocchi — pašticada

beef stew

What is it?

Pašticada is a marinated beef dish traditionally served with gnocchi. Often called Dalmatinska pašticada due to its origins in Dalmatia, the beef is marinated for up to two days to make it tender and fall apart in the mouth. The dish has a slightly boozy, rich flavour, and is usually prepared for special occasions like weddings.

What is in it?

Beef, red wine, vinegar, onion, garlic, and a variety of herbs and spices such as cloves, rosemary, nutmeg, and bay leaves. It can also include bacon, figs, prunes, and celery for added flavour.

Where can I eat it?

Commonly found in Dalmatia, especially in traditional restaurants or during special celebrations. We tried it at a very popular traditional restaurant in Zagreb called Stari Fijaker.

Dairy free.

Traditional Croatian čobanac – spicy slow cooked meat and paprika stew — čobanac

spicy meat stew

What is it?

Čobanac is a traditional Slavonian meat stew from eastern Croatia, especially popular in the regions of Slavonia and Baranja. It’s a filling, spicy dish originally cooked by shepherds (čobani — hence the name), slow cooked over an open fire in a large cauldron (kotlić).

What makes čobanac unique is its use of multiple types of meat and lots of paprika, giving it a slightly fiery flavour. It’s often compared to goulash, but čobanac typically includes more than one meat and has a richer, stronger paprika profile. Both are delicious, though!

It is usually served with bread or with domaći rezanci (homemade thin egg noodles), or krpice/fleky, small square or irregular pasta pieces that are also traditional in Slavonia.

What is in it?

Authentic čobanac typically includes two or more meats, often a mix of beef, pork, and veal, along with onions, garlic, lots of sweet Slavonian paprika, hot paprika or chilli, bay leaf, salt, and pepper.

Where can I eat it?

Čobanac is most commonly found in Slavonia and Baranja at traditional restaurants. It’s rarely seen on the coast, but in larger cities like Zagreb you can find it more easily. We enjoyed a huge one at Stari Fijaker in Zagreb, for example.

Dairy free.

Zagrebački odrezak – Croatian breaded veal schnitzel served with fried potatoes and a wedge of lemon — zagrebački odrezak

Croatian schnitzel

What is it?

Zagrebački odrezak, often called Zagreb schnitzel in English, is one of Croatia’s most famous meat dishes, a large, breaded veal (or sometimes pork) schnitzel stuffed with ham and melted cheese.

Think of it as Croatia’s answer to Cordon Bleu.

When you cut into it, the hot cheese and ham filling oozes slightly, creating a rich, saucy centre that contrasts beautifully with the crispy breaded coating. It’s a true classic of Zagreb’s traditional cuisine.

What is in it?

Veal schnitzel (sometimes pork), pounded thin, layered with cooked ham and melting cheese (typically Edamer, Gouda, or a mild local cheese), then coated in flour, egg, and breadcrumbs. Often served with a wedge of lemon.

Where can I eat it?

You can find zagrebački odrezak all across Croatia, but it is especially popular in Zagreb’s traditional restaurants. A very good version is served at Stari Fijaker in Zagreb.

Purica s mlincima – traditional Croatian roast turkey served with mlinci pasta and red cabbage — purica s mlincima

roast turkey mlinci

What is it?

Purica s mlincima is a traditional dish especially popular in Zagorje and northern Croatia. It consists of roast turkey (purica) served with mlinici, a unique thin baked flatbread that is broken into pieces, softened with hot stock or roasting juices, and then lightly baked again so it absorbs the turkey’s flavour. It’s like a cross between bread and pasta, the pieces soak up the rich fat and juices from the turkey, becoming soft yet slightly chewy, almost like a savoury pasta or dumpling alternative. It’s a classic festive meal, traditionally eaten for holidays such as Christmas, New Year, and major family occasions.

What is in it?

Whole roast turkey (restaurant servings are portioned for one), seasoned simply with salt, pepper, and sometimes butter or oil with mlinci, thin, dried flatbread made from flour, water, and salt, turkey roasting juices or broth to soften and flavour the mlinci.

Where can I eat it?

Purica s mlincima is most commonly found in northern Croatia, especially in the Zagorje region, Varaždin, and Zagreb, at traditional restaurants. Stari Fijaker serves a very traditional version, while Vinodol offers a slightly more modern but still delicious take, both located in Zagreb.

Outside northern Croatia, it appears less frequently on menus, but it is still well known nationwide.

Dairy free.

Zagorski štrukli – traditional Croatian dough filled with cheese, baked and served with cream — zagorski štrukli

cheesy dough

What is it?

Zagorski štrukli is a dish of dough filled with cheese, hailing from the north of Croatia. There are two variations: one is boiled, while the other is baked and covered in cream, as shown in the picture. It can be enjoyed as a main meal or a snack and is closely related to the Slovenian dish Štruklji.

What is in it?

The dough is made from flour, eggs, oil, water, salt, and vinegar, while the filling consists of cheese, butter, and egg. The baked version is topped with cream and additional cheese before serving.

Where can I eat it?

Zagorski štrukli is most closely associated with northern Croatia, particularly the Zagorje region and Zagreb, where it is widely available in traditional restaurants. We had an excellent version at La Štruk in Zagreb, a restaurant specialising in štrukli served in multiple styles.

Vegetarian.

Plated sarma, traditional Croatian stuffed cabbage rolls with minced meat and rice — sarma

stuffed cabbage rolls

What is it?

Sarma is minced meat and rice wrapped in fermented cabbage leaves, slowly simmered for hours in a paprika based sauce. It has a mild sourness from the kiseli kupus (pickled cabbage), which gives it its distinct flavour. It’s typically served with mashed potatoes, extra cabbage, and/or bread. Popular throughout Croatia and the wider Balkans.

What is in it?

A typical Croatian sarma includes fermented cabbage leaves (kiseli kupus), minced pork or a pork & beef mix, rice, onion, sweet paprika, bay leaf, salt, and pepper.

Where can I eat it?

Sarma appears across Croatia, especially in traditional restaurants and taverns (konobe). It’s less common than some other traditional dishes, but still fairly easy to find, especially in winter.

Vegan and vegetarian versions sometimes available, dairy & traditionally gluten free.

Grah, traditional Croatian bean stew with smoked meats and vegetables — grah

bean stew

What is it?

Grah is a Croatian bean stew made with white or pinto beans, slow cooked with vegetables, paprika, and often smoked meat. It’s one of the most common rustic dishes in the country. It’s especially popular in Slavonia and Zagorje, but you’ll find versions everywhere.

Grah is often eaten as an inexpensive everyday lunch and is usually served with bread.

What is in it?

A typical Croatian grah includes, beans, smoked sausage (kobasica) or smoked pork such as ribs or bacon, onions, carrots, celery, garlic, paprika, tomato or tomato paste, bay leaf, salt & pepper. Some regions make a meatless version during fasting periods.

Where can I eat it?

You’ll commonly find grah in traditional Croatian restaurants and taverns (konobe) as well as simple local eateries. It’s less common on coastal tourist menus, but still widely available inland.

Vegan versions available, dairy free.

slice of soparnik, traditional Croatian Swiss chard pie — soparnik

Swiss chard pie

What is it?

Soparnik is a savoury, thin Swiss chard pie, traditionally cut into slices like a pizza.

What is in it?

The dough is made from flour, salt, and water, while the filling includes Swiss chard, onion, and parsley. It is then brushed with olive oil and garlic.

Where can I eat it?

Although not commonly found in restaurants, Soparnik can occasionally be found in bakeries in the southern Dalmatian region of Croatia.

Punjene paprike Croatian stuffed peppers served in a tomato based sauce — punjene paprike

stuffed peppers

What is it?

Punjene paprike are a classic Croatian home style dish of sweet peppers stuffed with a savoury mixture of minced meat and rice, slowly simmered in a light tomato based sauce. The dish is common throughout the Balkans and eastern Europe. It’s especially popular as a home cooked meal or daily special rather than a restaurant showpiece.

What is in it?

Punjene paprike are usually made with sweet bell peppers (often the pale yellow Balkan babura peppers). They are filled with a mixture of minced pork or a pork and beef blend, rice, onion, paprika, salt, pepper, and sometimes parsley.

The stuffed peppers are simmered in a light tomato sauce made from tomato, paprika, oil, and water or stock. They are most commonly served with mashed potatoes, which soak up the sauce, and sometimes with fresh bread.

Where can I eat it?

Punjene paprike can be found in traditional Croatian restaurants and konobe, though like many home style dishes it often appears as a daily special rather than a permanent menu item. We had some at Gostionica restoran purger in Zagreb, a popular little local place.

Dairy free.

Related food guides

While Croatian cuisine has its own regional specialities, it shares many traditional dishes with neighbouring Bosnia and Herzegovina. For a deeper look at some of these shared Balkan classics, see our Bosnian food guide.

Ben Francis 2/4/26 Ben Francis 2/4/26

all the foods - Romania

Discover all the traditional Romanian dishes we tried, from sarmale and covrigi to mici and more

Here you will find a list of all the traditional cuisine we tried in Romania.

Click to jump to one of the sections:

soups

main dishes

side dishes and bakery snacks

soups

Romanian Gulaș Supă topped with fresh parsley — gulaș supă

beef & paprika soup

What is it?

Romanian goulash is derived from the Hungarian original but has evolved into a lighter, soup style version rather than the thick stew served in Hungary. In Romania, gulaș supă is typically enjoyed as a starter, not a main dish. It has a slightly spicy, paprika based broth with tender beef, potatoes, carrots, and peppers, and often tomato.

What is in it?

Beef (sometimes pork), potatoes, carrots, onions, bell peppers, tomato paste, paprika, garlic, and bay leaf, simmered in broth and finished with a sprinkle of parsley. Its often served with bread.

Where can I eat it?

You’ll find gulaș supă in many traditional Romanian restaurants, particularly in Transylvania and western regions close to the Hungarian border, though it’s also a popular starter across the country. We had a really delicious one at Hanu' Berarilor Casa Oprea Soare in Bucharest.

Dairy & gluten free.

Ciorbă de perișoare Romanian sour soup with meatballs and vegetables — ciorbă de perişoare

meatball soup

What is it?

Ciorbă de Perişoare is one of Romania’s most popular traditional soups, a sour meatball soup made with minced pork or a mix of pork and beef, vegetables, and rice. The word ciorbă refers to Romania’s distinctive sour soups, typically flavoured with borș (a fermented wheat bran liquid) or lemon juice, giving them a sour, tangy taste.

It’s often served as a starter in Romanian restaurants.

What is in it?

Minced pork (or a pork & beef mix) mixed with rice, onion, egg, and parsley to form the meatballs; a soup base made from carrots, celery root (țelină), parsnip, onion, bell pepper, and tomato or tomato paste; and soured with borș or lemon juice. Often finished with fresh parsley or lovage and sour cream at the table.

Where can I eat it?

You’ll find ciorbă de perişoare on traditional menus across Romania. It's almost always served as a first course before the main dish. We tried a good one at Restaurant Burebista Traditional in Bucharest.

Dairy free if served without sour cream. traditionally gluten free.

Fasole cu ciolan afumat Romanian white bean soup with smoked pork knuckle — fasole cu ciolan afumat

bean and pork stew

What is it?

Fasole cu ciolan afumat is a slow cooked white bean stew made with smoked pork knuckle or ham hock and vegetables. It has a deep, smoky flavour and is often considered one of the country’s best cold weather meals. The dish also appears in a soup version, ciorbă de fasole cu afumătură and both are very traditional.

What is in it?

White beans (fasole albă), smoked pork knuckle (ciolan afumat), onion, carrot, celery, garlic, tomato paste or fresh tomatoes, and bay leaf. The beans and pork are slow cooked until tender, allowing the beans to absorb the smoky flavour of the meat. It’s often seasoned with thyme, paprika, and sometimes a bit of vinegar, then finished with fresh parsley or dill.

Where can I eat it?

You’ll find fasole cu ciolan afumat in traditional Romanian restaurants and taverne across the country, especially during the colder months. Both Nicorești and Burebista Traditional serve it on their menus.

Dairy & gluten free.

main dishes

Romanian sarmale cabbage rolls with grilled mămăligă, sour cream, and chili peppers — sarmale

stuffed cabbage rolls

What is it?

Sarmale are one of Romania’s most traditional and delicious dishes. These are cabbage rolls stuffed with a mixture of minced meat and rice, slow cooked in a tomato based sauce. The dish has Ottoman roots and is popular across much of Eastern Europe and the Balkans, with local variations found in countries like Bosnia, Bulgaria, Hungary, and Ukraine, but it has become resoundingly Romanian, often regarded as the country’s national dish.

What is in it?

Ground pork (often mixed with beef), rice, finely chopped onions and herbs (notably dill and/or thyme), wrapped in sour or fermented cabbage leaves, slow cooked in tomato sauce (with bay leaves and occasionally smoked meat). Served with mămăligă (polenta) or bread and smântână (sour cream).

Where can I eat it?

You’ll find sarmale throughout Romania served on many traditional menus, Hanu' Berarilor Casa Oprea Soare in Bucharest serve some amazing ones with grilled mămăligă (polenta).

Vegetarian versions occasionally available, dairy free without sour cream, gluten free.

Romanian ardei umpluţi stuffed peppers served with sour cream — ardei umpluţi

stuffed peppers

What is it?

Ardei umpluţi means “stuffed peppers.” Large sweet bell peppers are filled with a savoury mixture of minced meat, rice, onions, and herbs, then cooked slowly in a light tomato sauce until the rice and meat are soft and infused with flavour. It’s a close relative of sarmale (stuffed cabbage rolls).

What is in it?

Bell peppers (usually yellow or red), stuffed with a mix of minced pork or beef (or both), rice, onion, and fresh herbs such as dill and parsley. The sauce is made from tomatoes, garlic, and bay leaf, sometimes with sugar or paprika.

Where can I eat it?

You’ll find ardei umpluţi in many traditional Romanian restaurants and taverne, particularly in summer and early autumn when peppers are at their best. They’re usually served as a main course, often with sour cream and crusty bread or mămăligă (polenta). We had a good one at Nicorești in Bucharest.

Vegetarian versions occasionally available, dairy free without sour cream, gluten free.

Ciulama Romanian creamy chicken stew with mushrooms & mămăligă — ciulama

chicken in white sauce

What is it?

Ciulama is a traditional Romanian dish that featuring meat, mushrooms, or both, cooked in a creamy white sauce. The sauce is thickened with a flour butter roux (rântaș) and often finished with sour cream or milk. Though its name likely comes from Turkish “çullama”, the dish as it exists in Romania is distinct.

What is in it?

The base consists of diced meat (commonly chicken; sometimes veal) and/or mushrooms (for a vegetarian variant), onions and garlic, all cooked and then coated in a sauce made from butter and flour (roux), plus milk, cream or stock, and seasoned with white pepper, nutmeg and fresh herbs, often parsley or dill. Often served with mămăligă (polenta) or bread for soaking up the sauce.

Where can I eat it?

You’ll find ciulama in many traditional Romanian restaurants, it’s less ubiquitous than some other traditional foods but you should not have too much trouble finding it. It’s sometimes listed on menus under “ciulama de pui” (chicken) or “ciulama de ciuperci” (mushroom). A good version is served at Hanu' Berarilor Casa Oprea Soare in Bucharest.

Vegetarian versions available.

Ostropel de pui Romanian chicken stew in garlicky tomato sauce served with mămăligă — ostropel de pui

chicken stew

What is it?

Ostropel de Pui is a traditional Romanian chicken stew cooked in a garlicky tomato sauce. While recipes vary slightly by region, the dish always has a strong tomato flavour balanced with a lot of garlic. Strangely, it reminded me a little of sweet and sour chicken, but without the pineapple, thanks to its savoury, lightly tangy tomato sauce.

What is in it?

Chicken pieces, garlic, onion, tomato paste or fresh tomatoes, flour for light thickening, oil, salt, pepper, and bay leaf. Some versions include splash white wine or sugar. It’s usually garnished with parsley.

It's often served with mashed potatoes or mămăligă (polenta)

Where can I eat it?

Ostropel de Pui is a common main course in traditional Romanian restaurants (taverne). It’s particularly popular in southern Romania (especially Oltenia), where the sauce tends to be more garlicky. Although chicken is the classic version, you’ll also find ostropel made with pork, rabbit, or even meatballs, depending on the region.

Dairy free.

Traditional tochitură Romanian pork stew served with fried egg, mămăligă and pickles — tochitură

pork stew

What is it?

Tochitură is a classic Romanian pork stew and one of the country’s most traditional dishes. It’s typically made from small pieces of pork, sometimes including sausage or organ meat, slowly simmered in their own juices with a little tomato paste, garlic, and spices. The result is a very savoury, slightly smoky stew with a sauce that’s perfect for soaking up with mămăligă (polenta). It’s usually topped with a fried egg, a handful of salty cheese (brânză de burduf or telemea), and served with pickles on the side.

What is in it?

Pork (often a mix of shoulder, belly, and occasionally organ meats such as liver or heart, plus sausage), garlic, onion, paprika, tomato paste, and bay leaf. The sauce may be enriched with wine or stock. It’s traditionally served with mămăligă, cheese, a fried or poached egg, and pickles.

Where can I eat it?

You’ll find tochitură on many traditional restaurant menus across Romania, including at Nicorești and Bucătărașul in Bucharest.

Three Romanian mici grilled sausages served with mustard — mici (mititei)

grilled minced meat

What is it?

Mici, also known by their longer name mititei (“the little ones”), are Romania’s famous grilled skinless sausages made from a mixture of ground meats and aromatic spices. The dish was inspired by Balkan ćevapi, but Romanian mici are larger, juicier, and more finely ground, with a distinctive flavour from garlic, thyme, and a hint of baking soda that gives them a light, springy texture.

What is in it?

Traditionally, a mixture of beef and pork, seasoned with garlic, thyme, black pepper, and paprika. The mixture is rolled into short cylinders (usually about the length of a finger), grilled over charcoal, and served hot with mustard and bread, sometimes with pickles or fries on the side.

Where can I eat it?

You’ll find mici everywhere in Romania, at street stalls, beer gardens, markets, and traditional restaurants.

Dairy and gluten free.

side dishes and bakery snacks

Romanian varză călită slow-cooked sautéed cabbage traditional side dish — varză călită

braised cabbage

What is it?

Varză călită is a traditional Romanian braised cabbage dish, often cooked with pork and tomatoes. The name literally means “fried” or “braised cabbage.” It’s a humble, home style dish found across Romania, especially in winter when cabbage is plentiful. Depending on the recipe, it can be a side dish or a main, and is made with either fresh cabbage (varză dulce) or sour cabbage (varză murată), both versions are traditional.

If you’re familiar with German sauerkraut, think of varză călită as its milder cousin, less sharp or acidic, slow cooked with tomato and often meat, giving it a deeper, slightly sweet flavour.

What is in it?

Shredded cabbage, onions, oil or lard, tomato paste or chopped tomatoes, and bay leaf, seasoned with salt, pepper, and dill. Versions include smoked or fresh pork, ribs, sausage, or bacon.

Where can I eat it?

You’ll find varză călită in traditional Romanian restaurants and taverne, often served with mămăligă (polenta) or crusty bread. It’s particularly common in Bucharest and southern Romania, where it’s a winter staple and a favourite comfort food. Some restaurants serve it as a side to sarmale (stuffed cabbage rolls), while others offer it as a main dish.

Vegetarian versions available, dairy & gluten free.

Mămăligă traditional Romanian cornmeal porridge — mămăligă

Romanian polenta

What is it?

Mămăligă is Romania’s traditional cornmeal porridge, similar to Italian polenta but thicker and firmer in texture. Once a staple peasant food, it remains the country’s most common side dish, trust me, you’ll be eating a lot of it. It can be served soft and creamy, firm and sliceable, or even grilled, depending on the meal. Traditionally, mămăligă replaced bread in rural households and still often accompanies main dishes like sarmale, tochitură, or ostropel de pui.

What is in it?

Coarse yellow cornmeal (mălai), water, and salt. Butter, cheese (brânză de burduf, telemea), or sour cream may be added for a richer version, but the classic form is plain, allowing it to absorb the flavour of the sauces or dishes it’s served alongside.

Where can I eat it?

You’ll find mămăligă everywhere in Romania! It’s usually served as a side to meat stews or grilled meats, but it can also appear as a main, often topped with cheese, sour cream, and sometimes even a fried egg.

Naturally vegan, dairy and gluten free in its simplest form.

Covrig traditional Romanian pretzel — covrig

Romanian pretzel

What is it?

A covrig (plural covrigi) is Romania’s answer to the German pretzel and one of the country’s favourite street snacks, typically sprinkled with coarse salt, poppy seeds, or sesame seeds. Although it resembles a German pretzel, the dough is simpler (less rich and eggy) and the crust thinner and chewier. Fresh, warm covrigi are often eaten on the go for breakfast, as a snack, or alongside coffee.

What is in it?

Wheat flour, water, yeast, salt, and sugar form the dough, which is shaped into rings, briefly boiled or dipped in a baking soda solution (depending on the recipe), then baked. Common toppings include coarse salt, sesame, poppy, or sunflower seeds. Some bakeries also sell modern versions filled with chocolate, jam, or cheese, and a others make richer, more buttery covrigi with a texture closer to a croissant.

Where can I eat it?

You’ll find covrigi everywhere in Romania, sold hot and fresh from bakeries and street kiosks.

Often dairy free and potentially vegan if made without milk, butter or egg

Plăcintă traditional Romanian pastry — plăcintă

classic pastry

What is it?

Plăcintă (plural plăcinte) is a traditional Romanian pastry or pie that can be made with either sweet or savoury fillings. It can be baked or fried, round or folded, and is eaten as a snack, breakfast, or light meal. The dish dates back to Roman times, its name comes from the Latin word placenta, meaning “flat cake.” The most common savoury version is filled with cheese (usually telemea or brânză de burduf), while the most popular sweet version is filled with apple.

What is in it?

The dough is usually made from wheat flour, water, yeast, oil, and salt, though puff pastry is also common today.

Savoury fillings: salted cheeses (telemea, brânză de burduf), cabbage, potatoes, or leeks.

Sweet fillings: apple, sweet cheese, sour cherry, pumpkin, or jam.

Where can I eat it?

You’ll find plăcintă throughout Romania, from bakeries and market stalls to traditional restaurants.

Vegetarian versions available, dairy free versions available.

Merdenea traditional Romanian pastry — merdenea

savoury pie

What is it?

Merdenea (plural merdenele) is a traditional Romanian savoury pastry, typically filled with salty cheese. It’s one of the most popular warm snacks sold in Romanian bakeries, often enjoyed for breakfast or on the go. Though its origins trace back to Ottoman influenced Balkan pastries, it has long been adapted into local Romanian cuisine. Unlike plăcintă, which can be baked or fried and comes with both sweet and savoury fillings, merdenea is always savoury, made with puff pastry, and has a distinctly flaky, layered texture.

What is in it?

Thin layers of puff pastry filled with brânză sărată (salted cheese, commonly telemea or brânză de vaci mixed with egg).

Where can I eat it?

You’ll find merdenele in most Romanian bakeries. They’re best eaten warm, straight from the oven, and are often sold alongside other classics like covrigi and plăcinte.

Vegetarian.

Ben Francis 12/31/25 Ben Francis 12/31/25

all the foods - North Macedonia

Discover all the traditional North Macedonian dishes we tried, from kebapi and tavče gravče to Pastrmajlija and more

Here you will find a list of all the traditional cuisine we tried in North Macedonia.

Macedonian Pastrmajlija flatbread topped with salted pork cubes, spices, and three chilies — pastrmajlija

meat flatbread

What is it?

Pastrmajlija (Пастрмајлија) is one of North Macedonia’s most iconic dishes, in fact, if you try only one food in the country, make it this. It’s an oval, boat shaped flatbread topped with chunks of seasoned meat, usually pork, and it originates from the cities of Štip, Veles, and the eastern/central regions. The name comes from pastrma, meaning salted or preserved meat (originally mutton), though today pork pastrmajlija is by far the most common.

Despite first impressions, it isn’t a pizza, there’s no cheese, no sauce, and the focus is entirely on the savoury, lightly cured meat. It may look a little like pizza, but it’s uniquely Macedonian, rarely found outside the country and absolutely delicious.

What is in it?

Pastrmajlija is made from a simple bread dough (flour, water, yeast, salt, oil). It’s topped with cubes of salted pork, seasoned lightly with salt, pepper, and sometimes chilli flakes. The meat is often briefly fried before baking. It’s usually served with a few spicy peppers on top.

In more modern versions, the toppings have expanded beyond the classic pork. Some restaurants add an egg cracked on top towards the end of baking. Others offer variations using chicken, beef, lamb, or even smoked meats, and it’s not uncommon to see additions like cheese, mushrooms, or onions. While purists favour the traditional style, these contemporary takes are now widely available and popular.

Where can I eat it?

It’s best in the regions where it originated, especially Štip, where you’ll find it everywhere. Like any great regional dish, it has spread to the rest of the country, many traditional restaurants in Skopje serve it as well. We had a really good one at Pastrmajlija & Grill House, located a little outside the centre but worth the effort.

Dairy free

North Macedonian cheese burek flaky pastry filled with soft white cheese — burek

filo pie

What is it?

Burek (Бурек) is one of North Macedonia’s most popular and delicious breakfast foods, a crispy, flaky pastry made from layers of thin dough (yufka) filled with cheese, meat, spinach, or potato.

Macedonian burek is closely related to the versions in Bosnia and Serbia, but tends to be slightly thicker and heavier. The pastry is rolled or coiled into a spiral or layered in a round pan, then baked until extremely crisp on the outside and soft inside. Many locals pair it with drinkable yogurt, which is the classic combination.

What is in it?

Burek is made from multiple layers of thin pastry sheets brushed with oil, wrapped around a filling such as:

sirene cheese

minced meat (beef/pork mix)

spinach and cheese

potato

Where can I eat it?

You’ll find excellent burek in bakeries throughout the country.

Vegetarian versions available.

North Macedonian kebapi grilled minced meat sausages served with flatbread — kebapi

grilled minced meat

What is it?

Kebapi (Ќебапи) (sometimes written kebapčinja) are North Macedonia’s version of ćevapi, small, skinless grilled minced meat sausages popular across the Balkans. They’re similar to the Bosnian and Serbian versions, but in North Macedonia they’re typically a pork and beef mix, mildly seasoned, and always grilled over charcoal.

If you see “kebapi” on a Macedonian menu, it’s simply the local name for ćevapi. They are usually served in portions of 5 or 10 along with bread.

A classic and highly recommended way to eat kebapi is with Tavče Gravče, North Macedonia’s national baked bean dish. Together they make a kind of Balkan “beans and sausages” a great combo and, in my opinion, one of the best traditional meals in the country.

What is in it?

Kebapi are made from a mixture of minced pork and beef, seasoned with salt, pepper, and sometimes a bit of garlic or paprika depending on the region.

What is it?

Kebapi are available everywhere in North Macedonia, from traditional restaurants to kebapčilnici (specialised kebab grills). One such place is Kosmos Kebabchilnica in the Old Bazaar of Skopje, highly recommended for a kebapi and Tavče Gravče meal!

North Macedonian japrak grape leaves stuffed with rice and meat served with yoghurt — sarma or japrak

cabbage or vine leaf rolls

What is it?

In North Macedonia, sarma (Сарма) can refer to either cabbage rolls or grape leaf rolls, restaurants often use the same name for both. When made with vine leaves, the dish is also known as japrak (Јапрак), a traditional Ottoman influenced recipe popular across the country.

These are small, tightly rolled grape leaves stuffed with minced meat, rice, and herbs, simmered and usually served with a spoon of thick Macedonian yogurt. In North Macedonia they are typically served as a starter.

What is in it?

Japrak is typically filled with a mixture of minced meat, usually pork, rice, onion, salt, pepper, parsley, and sometimes paprika. They are usually served warm with thick yoghurt.

Where can I eat it?

You can find sarma or japrak on the menus of some traditional restaurants, though not all of them. Some menus will list them specifically as japrak, but it’s equally common to see them simply written as sarma, even when grape leaves are used. Both Restaurant Skopski Merak and Old House Restaurant in Skopje serve them as starters.

Vegetarian and vegan versions available, dairy and gluten free.

North Macedonian tavče gravče traditional baked beans with spices in clay dish — tavče gravče

baked beans

What is it?

Tavče Gravče is North Macedonia’s iconic baked bean dish, considered by many to be the country’s national food. The name literally means “beans in a pan,” referring to the traditional earthenware clay pot (tava) in which it’s cooked. It’s a slow cooked blend of white beans, onions, peppers, and paprika. It’s served both as a main dish and an accompaniment, and it goes perfectly with kebapi.

What is in it?

Tavče Gravče is made from white beans baked with onions, dried or fresh peppers, garlic, and paprika. The mixture is often thickened with a simple roux of flour and oil, and seasoned with salt, pepper, bay leaf, and sometimes parsley.

Where can I eat it?

Tavče Gravče is served everywhere in North Macedonia, you’ll see it in nearly every traditional restaurant as either a main dish or a side. My advice, though, is to enjoy it alongside kebapi at Kosmos Kebabchilnica in Skopje.

Vegetarian and dairy free.

North Macedonian Turli Tava mixed vegetables and meat baked in traditional style on a plate — turli tava

meat and veg stew

What is it?

Turli tava (Турли тава) is a classic North Macedonian mixed vegetable and meat bake, cooked slowly in a large clay dish (tava) until the ingredients soften and the flavours blend into a stew like meal. The word turli literally means “mixed” or “various,” reflecting the assortment of vegetables and meats traditionally used. It is usually served directly in the clay dish it was baked in.

Traditional turli tava contains no cheese, but some modern restaurants, particularly in Skopje and touristy areas, now offer versions topped with kashkaval (yellow cheese) melted over the dish during the final minutes of baking. This isn’t traditional, but it has become a popular contemporary twist.

One important note: turli tava is often not listed under its exact name on menus. Instead, it may appear as:

casserole

vegetable & meat bake

house pot

baked dish in clay pot

or another regional/house name

It’s always worth confirming with the waiter if you suspect a dish is turli tava under a different title.

What is in it?

Turli tava is made from a mix of seasonal vegetables such as potatoes, aubergine, courgette, peppers, carrots, onions, and tomatoes, combined with meat, usually pork, veal, or lamb. It’s seasoned with paprika, salt, pepper, garlic, and parsley. (Cheese only appears in modern versions, see above.)

Where can I eat it?

It’s one of the most common items on traditional menus, and many restaurants will offer a version of it, potentially under a different name. For example, Restaurant Skopski Merak lists it as Turli Tava, while Old City House Restaurant lists a similar dish simply as a “casserole.”

Traditionaly dairy free (some modern versions add cheese), gluten free

Related food guides

Several Macedonian favourites have roots in the wider Balkan and Ottoman culinary tradition. For more on these shared regional dishes, see our Bosnian food guide.

Ben Francis 10/29/25 Ben Francis 10/29/25

all the foods - Portugal

Discover all the traditional Portuguese dishes we tried, from pastel de nata and bifana to francesinha and more

Here you will find a list of all the traditional cuisine we tried in Portugal.

Click to jump to one of the sections:

seafood and fish dishes

meat and other rice dishes

savoury snacks and sandwiches

desserts and sweets

seafood and fish dishes

Portuguese Polvo à Lagareiro roasted octopus with potatoes, garlic, and olive oil — polvo à lagareiro

octopus in olive oil

What is it?

Polvo à Lagareiro is one of Portugal’s most famous octopus dishes. The name lagareiro comes from the traditional olive oil mills (lagares), and the recipe reflects that heritage, it’s bathed in olive oil and garlic, definitely one for garlic lovers! The octopus is first boiled until tender, then roasted or grilled, and finally drizzled with plenty of olive oil and lots of garlic. It’s usually served with small roasted potatoes (batatas a murro, literally “punched potatoes”).

What is in it?

It’s made with octopus, plenty of garlic, olive oil, and batatas a murro (smashed potatoes), finished with parsley and often served with greens or cabbage, sometimes garnished with olives.

Where can I eat it?

You’ll find Polvo à Lagareiro in traditional Portuguese restaurants, particularly in coastal regions and in Lisbon. Some of the best versions are served in family run tascas and marisqueiras (seafood restaurants). We had a really good, reasonably priced one in Porto at a local place called Frango.

Dairy and gluten free.

Portuguese Bacalhau à Brás shredded salted cod with onions, eggs, and straw potatoes — bacalhau à Brás

shredded cod

What is it?

Bacalhau à Brás is Portugal’s most famous codfish dish, combining shredded salted cod with onions, thinly cut fried potatoes (matchstick style potatoes), and scrambled eggs. It’s perfectly balanced, salty, savoury, and slightly creamy, and often finished with a sprinkling of chopped parsley and black olives.

What is in it?

Shredded salted cod, onions, thinly cut fried potatoes, scrambled eggs, olive oil, fresh parsley, and black olives. Sometimes garlic is added for extra flavour.

Where can I eat it?

Bacalhau à Brás is commonly available in traditional Portuguese restaurants (tascas) and seafood establishments throughout the country.

Dairy and gluten free.

Portuguese Arroz de Marisco seafood rice with crab, prawns, and shellfish in pot — arroz de marisco

seafood rice

What is it?

Arroz de Marisco is a classic Portuguese seafood rice dish. Often compared to seafood paella, it is made with short grain rice cooked in a savoury seafood broth, containing a mix of shellfish and fish, and finished with fresh herbs. The rice is typically slightly saucy rather than dry like a paella. It is often served in a large pot, with even bigger versions available for sharing.

What is in it?

It’s made with short grain rice cooked with a mix of seafood, usually prawns, clams, mussels, and sometimes crab or fish, along with onion, garlic, olive oil, and tomato, simmered in white wine and seafood broth, and finished with fresh herbs like parsley or coriander.

Where can I eat it?

Arroz de Marisco is widely available in coastal restaurants and traditional marisqueiras (seafood restaurants) across Portugal, particularly in Lisbon, Porto, and the Algarve. We shared one filled to the brim with seafood at Invicta Madragoa in Lisbon.

Dairy and gluten free.

Portuguese Arroz de Tamboril monkfish and prawn rice stew with tomatoes and herbs — **arroz de tamboril**

monkfish rice

What is it?

Arroz de Tamboril is a classic Portuguese monkfish rice dish, somewhere between a stew and a risotto in texture. Rich and savoury, it showcases the meaty monkfish, which holds its shape well in cooking, making it perfect for soaking up flavour without falling apart. It’s usually served hot in a large pot at the table, often meant for sharing. It’s often seen as the less glamorous brother of Arroz de Marisco, less lavish, but every bit as good.

What is in it?

Monkfish, rice, onion, garlic, tomato, olive oil, and white wine, simmered with fish stock and fresh herbs like coriander or parsley. Prawns, clams, or peppers are sometimes added for extra flavour.

Where can I eat it?

This dish is available in seafood restaurants and marisqueiras (seafood restaurants) along the Portuguese coast and we also saw it in Lisbon. It’s not as ubiquitous as Arroz de Marisco, but you should still have no trouble finding it at the coast.

Dairy and gluten free.

meat and other rice dishes

Portuguese Arroz de Pato baked duck rice with sliced chouriço sausage — **arroz de pato**

duck rice

What is it?

Arroz de Pato is a traditional Portuguese duck rice dish, full of flavour. The duck is simmered until tender, then shredded and baked with rice that absorbs the rich duck broth. The dish is finished in the oven, usually topped with slices of chouriço (Portuguese sausage).

What is in it?

Made with duck and long grain rice, cooked with chouriço, onion, garlic, carrot, bay leaves, olive oil, and white wine.

Where can I eat it?

You’ll find Arroz de Pato in many traditional Portuguese restaurants (tascas) across the country. It’s particularly associated with northern Portugal, though it’s available throughout the country.

Dairy & gluten free.

Portuguese Arroz de Tomate tomato rice dish with garlic and herbs — arroz de tomate

mixed rice

What is it?

Arroz de Tomate is a simple Portuguese tomato rice dish, often served as a side but sometimes as a main. The rice is cooked in a rich tomato sauce with garlic, onion, and olive oil, giving it a slightly tangy flavour. It’s a staple in Portuguese homes and casual restaurants.

What is in it?

Made with rice, tomatoes (fresh or canned), onion, garlic, and olive oil, often flavoured with herbs like parsley or bay leaves. Some versions include peppers, paprika, or a splash of white wine, and it’s occasionally topped with a fried egg.

Where can I eat it?

Arroz de Tomate is common across Portugal, particularly in home style restaurants (tascas). It’s usually served as a side dish accompanying grilled fish or roasted meats, though some restaurants serve it as a vegetarian main with seasonal vegetables.

Vegan, dairy and gluten free.

Portuguese Rojões marinated pork chunks served in a bread roll — rojões

fried marinated pork

What is it?

Rojões are a traditional Portuguese dish of marinated and fried pork cubes, with a crispy exterior and tender, juicy interior. Often associated with the northern regions of Portugal. In some cafés and snack bars, they’re also served in a roll, making for a delicious pork sandwich.

What is in it?

Pork (typically shoulder or loin), cut into cubes and marinated with garlic, wine, paprika, olive oil, and sometimes bay leaf.

Where can I eat it?

Rojões are sometimes found in traditional restaurants (tascas) across northern Portugal, especially in Minho and Porto. They are often served as a main course with sides like roasted potatoes, rice, or greens. Snack bars and cafés sometimes serve rojões in a roll. Outside the north, they’re quite rare, so you’re unlikely to find it in Lisbon or other southern regions.

Dairy free.

Portuguese Pica Pau beef in savoury sauce with cheese, ham, olives, and bread — pica pau

crazy bar snack

What is it?

Pica Pau is chaos on a plate, looking like it was created by a stoned teenager raiding their parents’ fridge. It consists of small cubes of marinated meat, usually beef or pork, quickly fried and served in a tangy, garlicky sauce. The dish can take many forms and does not really have a standard recipe, sometimes including sausage, olives, or even bread topped with ham and melted cheese to mop up all the sauce. It’s messy, very filling, and commonly shared with drinks in a bar.

What is in it?

Cubes of beef or pork, with garlic, olive oil or butter, white wine or vinegar, pickles, olives, mustard. It can also include sausage, bread with ham and melted cheese, or other variations

Where can I eat it?

Pica Pau is typically found in bars and tascas, available across Portugal, especially in Lisbon and Porto.

savoury snacks and sandwiches

Portuguese Francesinha sandwich with layers of meat, melted cheese, and rich beer sauce — francesinha

classic Porto sandwich

What is it?

The Francesinha is a huge, decadent sandwich from Porto, but be warned, this is not the type of sandwich to eat with your hands. Often described as the ultimate comfort food, I would personally call it the ultimate hangover food, in the best possible way. Layers of bread, cured meats, steak or roast beef, and melted cheese are smothered in a rich, spicy tomato and beer sauce, then usually baked or grilled until gooey and bubbling. Some places also serve vegetarian versions made with meat substitutes and mushrooms, and even a vegan version. Often served with fries, it’s a filling meal that hits every craving.

What is in it?

Made with toasted bread layered with cured meats such as ham, linguiça, and smoked sausage, plus steak or roast beef, all covered in melted cheese and a spicy tomato and beer sauce. It’s often topped with a fried egg and served with fries.

Where can I eat it?

The Francesinha is a specialty of Porto, found in cafés and restaurants dedicated to the dish. It’s less common outside northern Portugal, though some restaurants in Lisbon and other cities serve it. Traditionally enjoyed as a lunch or dinner, it’s perfect for those with a big appetite or recovering from a night out!

Vegetarian and vegan versions available.

Portuguese prego roll grilled steak sandwich in soft bread roll — prego

garlic steak sandwich

What is it?

A Prego is a classic Portuguese steak sandwich, simple and tasty. Thin slices of beef steak are quickly grilled and served in a soft roll, brushed with garlic butter. It’s sometimes topped with mustard, ham, cheese, or a fried egg, and is typically eaten as a quick lunch, snack, or late night food after a night out. The sandwich is versatile, with each establishment sometimes adding its own twist. The name literally means “nail.”

What is in it?

It’s made with a thin beef steak served in a soft, lightly toasted roll with garlic butter, sometimes topped with mustard, cheese, ham, or a fried egg, and often served with fries on the side.

Where can I eat it?

Pregos are ubiquitous in Portugal, particularly in Lisbon and Porto. You’ll find them in cafés, snack bars, and casual restaurants, often served as a snack or simple main meal, we had a good one at Galeto a famous restaurant in Lisbon.

Traditionally dairy free.

Portuguese bifana marinated pork sandwich in bread roll — **bifana**

marinated pork roll

What is it?

The Bifana is a Portuguese classic, a delicious pork sandwich, messy & juicy, often thought of as the perfect late-night snack, akin to a kebab or greasy burger in other countries. Thin slices of pork are marinated in garlic, white wine, paprika, and spices, then quickly fried and stuffed into a soft roll. It’s a simple everyday snack enjoyed across Portugal. Think of it as Portugal’s answer to pulled pork: thinner, juicier, and with a garlicky kick.

What is in it?

Thin pork slices marinated in garlic, white wine, paprika, and sometimes a touch of chili, served in a soft roll. Optional toppings include mustard, piri-piri sauce, or sautéed onions.

Where can I eat it?

Bifanas are everywhere in Portugal, from casual cafés and snack bars to street stalls. They’re especially popular after a night out, and each region or eatery tends to have its own twist on the marinade and spice level.

Dairy free.

Portuguese cachorro hot dog in toasted roll with sausage and melted cheese — **cachorro**

Portuguese hot dog

What is it?

A Cachorro (which literally means “puppy”) is Portugal’s take on the hot dog and a popular fast food snack sold in cafés, fast food places, and casual eateries. Unlike a standard hot dog, the bun is often lightly toasted, and some versions, especially those with cheese, are finished under a grill so the cheese melts over the sausage. The sausage is typically grilled or boiled, then dressed with toppings ranging from mustard, ketchup, and mayonnaise to sautéed onions, pickles, or piri-piri sauce. It’s definitely a step up from a standard hot dog.

What is in it?

Sausage (usually pork or a pork-beef mix) in a bun, toppings including mustard, ketchup, mayonnaise, sautéed onions, pickles, piri-piri sauce. Porto style versions may also include cheese and ham.

Where can I eat it?

Cachorros are widely available across Portugal in cafés, snack bars, and street food stands. They’re especially popular in Lisbon and Porto, often eaten on the go as a snack. Variations exist depending on the region and vendor, but the classic grilled sausage in a toasted bun with mustard or mayonnaise is the standard.

Portuguese Rissol breaded pastry filled with shrimp or meat deep-fried — **rissol**

fried pastry

What is it?

A Rissol is a popular Portuguese savoury pastry, typically enjoyed as a snack. It consists of pastry filled with a savoury mixture, coated in breadcrumbs, and then deep fried. They are common in cafés, snack bars, and bakeries.

What is in it?

Pastry made from flour, water, and sometimes butter or egg, filled with codfish, shrimp, meat, or vegetables, and often seasoned with parsley, onion, or garlic.

Where can I eat it?

Rissols are widely available across Portugal in cafés, snack bars, and bakeries. The fillings vary by region and establishment, but cod and shrimp are the most traditional.

Vegetarian and dairy free versions available.

Portuguese Empada small savoury pie filled with chicken or meat — **empada**

small savoury pie

What is it?

An Empada is a small, savoury Portuguese pie, typically enjoyed as a snack. Empadas are hugely versatile they can be filled with meat, chicken, seafood, or even vegetarian fillings.

What is in it?

A puff pastry shell filled with ingredients such as shredded chicken, minced meat, tuna, or seafood, often mixed with onion, garlic, tomato, and sometimes egg or cream.

Where can I eat it?

Empadas are sold in bakeries, cafés, and snack bars across Portugal.

Vegetarian & dairy free versions available.

Portuguese Pastéis de Bacalhau codfish fritters with herbs and deep-fried golden — pastéis de bacalhau

cod fritter

What is it?

Pastéis de Bacalhau are Portuguese codfish fritters, a bit like a Portuguese fish cake, crisp on the outside and soft inside, traditionally served as a snack, appetizer, or part of a larger meal. They’re sometimes also called bolinhos de bacalhau, and are a staple in cafés and tascas and really delicious.

What is in it?

Salted cod (bacalhau), Mashed potatoes, Onion, garlic, egg, and parsley.

Where can I eat it?

Pastéis de Bacalhau are widely available across Portugal. They’re common in traditional cafés and tascas, as a starter in restaurants, or even at markets.

Dairy free & traditionally gluten free.

Portuguese Caldo Verde kale and potato soup — caldo verde

kale potato soup

What is it?

Caldo Verde is a traditional Portuguese soup, considered one of the country’s most iconic dishes. Its signature green colour comes from finely shredded kale or collard greens, which are simmered with potatoes, onions, and garlic in a light broth. Slices of chouriço (smoked Portuguese sausage) can be added on top. It’s often served as a starter.

What is in it?

made with potatoes mashed into the broth for a creamy texture, along with finely shredded kale or collard greens, onion, garlic, and olive oil, sometimes flavoured with chouriço, bay leaf, or paprika.

Where can I eat it?

Caldo Verde is widely available across Portugal, especially in traditional restaurants (tascas) and cafés. It’s particularly associated with northern Portugal. While commonly served as a starter, larger portions can also be enjoyed as a main dish, accompanied by bread.

Traditionally vegan, dairy and gluten free.

desserts and sweets

Portuguese pastel de nata custard tart with caramelised top — **pastel de nata**

Portuguese custard tart

What is it?

Portugal’s most famous food? Portugal’s most delicious food? Both statements could very well be true. The Pastel de Nata is a Portuguese custard tart that’s loved worldwide. It features a crisp, flaky pastry shell filled with a creamy, sweet egg custard, lightly caramelised on top. Best enjoyed warm, and optionally dusted with cinnamon, it’s a must-try when visiting Portugal, or, if you’re like us, a must-try several times a day! One of the world's best pastries. They’re typically eaten as a snack or dessert, often with coffee or tea.

What is in it?

Crisp puff or shortcrust pastry filled with a rich custard of egg yolks, sugar, and milk or cream, flavoured with vanilla or lemon zest, and often finished with a dusting of cinnamon.

Where can I eat it?

Pastel de Nata are available across Portugal in cafés, bakeries (pastelarias), and even supermarkets, but the best are usually from traditional pastelarias in Lisbon and Porto. A great place in Lisbon to get them is Aloma, which has won awards for the best Pastel de Nata.

Vegetarian

Portuguese Baba de Camelo caramel pudding dessert served in glass jar — baba de camelo

caramel mousse

What is it?

Baba de Camelo is a classic Portuguese dessert, sweet, creamy, and delightfully simple. Its name literally translates to “camel’s drool,” but don’t let that put you off. It’s a smooth, caramel flavoured mousse that’s decadently delicious and the perfect finish to a meal. The quirky name comes from its silky, slightly sticky texture, which humorously reminded someone of a camel’s drool. It’s a staple in Portuguese homes and traditional restaurants.

What is in it?

Made with sweetened condensed milk and eggs, yolks for the mousse and sometimes whipped egg whites for lightness, optional toppings include crushed cookies, almonds, or chocolate shavings.

Where can I eat it?

Baba de Camelo is commonly found in traditional Portuguese restaurants and cafés across the country. It’s often served chilled in small ramekins. We tried it at a great fish restaurant in Lisbon called Invicta Madragoa.

Vegetarian and gluten free.

Portuguese Bolo de Berlim doughnut filled with egg yolk custard and dusted with sugar — bolo de berlim

custard doughnut

What is it?

Bolo de Berlim is Portugal’s version of the German Berliner doughnut, but instead of being filled with jam, as in Germany, the Portuguese version is stuffed with a thick egg custard (doce de ovos). It’s a bakery favourite and also a classic summer beach snack, vendors often walk the sand selling them fresh to sunbathers.

What is in it?

It’s made from sweet yeasted dough filled with doce de ovos (egg-yolk custard) and dusted with sugar, while chocolate or cream versions exist, the traditional filling is custard.

were can I eat it?

Bolos de Berlim are sold in bakeries all across Portugal and are especially popular at the beach, where you’ll hear vendors calling out their arrival with trays of sugar dusted buns. In Lisbon and Porto, cafés also serve them fresh daily.

Vegetarian.

Portuguese Queijadas de Feijão sweet bean tarts with almond and sugar filling — queijadas de feijão

sweet bean pastries

What is it?

Queijadas de Feijão are traditional Portuguese pastries that might surprise you, they’re made with beans. Despite the unusual ingredient, these small tarts are sweet and delicate, with a soft filling wrapped in a thin pastry shell. The beans give a smooth, creamy texture rather than a savoury taste.

What is in it?

Puréed white beans, sugar, eggs, ground almonds, butter, and flour, finished with a dusting of icing sugar.

were can I eat it?

They’re a speciality of Sintra, where you’ll find them in pastelarias. That said, Queijadas de Feijão can also be found in pastry shops across Portugal, especially those specialising in traditional bakes.

Vegetarian.

Ben Francis 10/15/25 Ben Francis 10/15/25

all the foods - Uzbekistan

Discover all 13 traditional Uzbek dishes we tried

Here you will find a list of all the traditional cuisine we tried in Uzbekistan.

Click to jump to one of the sections:

noodles & dumplings

soups & stews

grilled & stuffed dishes

breads & pastries

noodles & dumplings

Uzbek Lagman hand-pulled noodles with beef, vegetables, and savory broth — **lagman**

hand pulled noodles

What is it?

Lagman is a filling soup of Uyghur origin from Xinjiang, China, featuring meat, vegetables, and hand-pulled noodles. It’s popular across Central Asia, especially in Kazakhstan and Kyrgyzstan, where it’s considered a national dish.

What is in it?

There’s no fixed recipe, but it usually includes beef or lamb. Common vegetables are carrots, potatoes, red peppers, tomatoes, aubergine, and onions. The dish features hand-pulled noodles in a rich broth, typically flavoured with garlic and cumin.

Where can I eat it?

Lagman is one of the most popular dishes in Uzbekistan and can be found on the menu of nearly every traditional restaurant.

Dairy free.

Uzbek Fried Lagman stir-fried hand-pulled noodles with beef, vegetables, and omelette bits — fried lagman

fried noodles

What is it?

Fried Lagman is a variation of the traditional lagman soup, but instead of being served in broth, it’s a dry, fried dish. Interestingly, it had a flavour profile similar to spaghetti Bolognese, it can be topped with chopped omelette or a fried egg.

What is in it?

Pulled noodles stir-fried with minced beef, spring onions, and vegetables such as red peppers. The dish usually includes a tomato-based sauce with garlic and various herbs and spices. A chopped omelette is typically added as a finishing touch.

Where can I eat it?

While not as common as the soup version, fried lagman is still widely available. You should be able to find it on the menus of most traditional restaurants throughout the country.

Dairy free.

Uzbek Norin hand-pulled noodles served cold with shredded beef and vegetables — norin

cold noodles

What is it?

Norin is a traditional Uzbek dish made with very thin hand-cut noodles served cold with finely shredded horse meat sausage. It’s particularly popular in Tashkent and is considered a delicacy. Some modern variations may be served warm or accompanied by a light broth, but the authentic version is eaten cold.

What is in it?

The dish traditionally uses shredded kazy (horse meat sausage), though beef or lamb versions are also found. The noodles are made from flour, egg, salt, and water, and the dish is typically garnished with sliced onions and a touch of black pepper or oil for flavour.

Where can I eat it?

Norin is relatively rare and most commonly found in Tashkent. It can be tried at Anor Restaurant, which serves a wide range of authentic Uzbek dishes, including this local speciality.

Dairy free.

Uzbek chuchvara small dumplings filled with minced meat and onions served in broth — chuchvara

small dumplings in broth

What is it?

Chuchvara are small dumplings similar to manti, but typically served in a flavourful broth, making bread a perfect accompaniment to soak up the delicious liquid.

What is in it?

These dumplings are filled with minced meat and onion, often sprinkled with dill and served with sour cream. They are mostly served in a clear broth, almost like a soup, though a fried version known as kovurma chuchvara also exists.

Where can I eat it?

While chuchvara isn’t found in every traditional restaurant, you’ll often see it on menus throughout Uzbekistan.

Dairy free.

Uzbek manti steamed dumplings filled with minced meat and onions traditional dish — manti

large steamed dumplings

What is it?

Manti are large steamed dumplings, similar to momos or gyoza, popular throughout Central Asia. Soft dough parcels are filled with a juicy mixture, then steamed until tender and served hot. In Uzbekistan, they’re traditionally eaten by hand and served with a dipping sauce.

What is in it?

The most common filling is minced meat (usually beef or lamb) with onion, but vegetarian versions featuring potato or pumpkin are also available. They’re typically served with sour cream and a vinegar- and chili-based dipping sauce.

Where can I eat it?

Manti are one of the most popular dishes in Uzbekistan, and you’ll find them on nearly every traditional restaurant menu.

Vegetarian versions available. Dairy free without sour cream.

soups & stews

Uzbek Mastava rice soup with beef, vegetables, and herbs — mastava

rice soup

What is it?

Mastava is a traditional Uzbek rice soup with meat and vegetables. It’s sometimes called a “plov soup” because it begins by frying meat and vegetables, then adding water and rice to create a rich, warming broth. While traditionally made with lamb or beef, some modern vegetarian versions also exist.

What is in it?

The soup typically includes rice, lamb (or beef), carrots, onions, and potatoes. Additional vegetables like tomatoes or peppers may also be added. It is seasoned with cumin and often garnished with fresh coriander. Mastava is usually served alongside bread.

Where can I eat it?

You’ll find it on the menus of some traditional restaurants in Uzbekistan, though it’s not very common. We spotted it a few times during our trip, and tried it at Old Bukhara restaurant (unsurprisingly in bukhara) so keep an eye out!

Dairy and gluten free.

Uzbek Shurpa traditional meat and vegetable soup with broth — shurpa

meat vegetable soup

What is it?

Shurpa is a rustic meat and vegetable soup, popular in Uzbekistan and enjoyed across Central Asia. Often served as a starter or main course.

What is in it?

There are many variations of shurpa, but the classic version features a large chunk of lamb in a fatty broth, with chunks of potato and carrot, garnished with coriander, dill, or parsley. Variations may use beef or chicken, and there’s even a version with meatballs. Additional vegetables such as onions, tomatoes, or peppers are often included. Typically served with fresh Uzbek bread

Where can I eat it?

Shurpa is a staple in Uzbekistan, easily found on nearly every traditional menu throughout the country.

Dairy and gluten free.

Uzbek Mampar soup with boiled dough dumplings and meat in savory broth — mampar

boiled dough soup

What is it?

Mampar is a soup with roots in Uyghur cuisine from Xinjiang, China. Similar to lagman but with small pieces of boiled dough instead of noodles, it features a rich broth with meat and vegetables. The flavourful soup was a bit too onion-heavy for me, but is well-balanced with spices.

What is in it?

Mampar typically includes lamb, small pieces of dough, plenty of onions, celery, peppers, and tomatoes. The broth is seasoned with tomato paste, garlic, cumin, and coriander, creating a robust flavour. As with many Uzbek dishes, it’s commonly served with bread on the side.

Where can I eat it?

Mampar is relatively rare to find on menus. During our travels, we only came across it once, at Anor Restaurant in Tashkent, which offers a wide selection of Uzbek dishes.

Dairy free.

grilled & stuffed dishes

Uzbek plov traditional rice dish with lamb, carrots, and onions — plov

Uzbek rice pilaf

What is it?

Plov, also known as osh, is the national dish of Uzbekistan and a point of great pride across the country. This pilaf of rice, meat, vegetables, and spices is traditionally cooked in a large cast-iron pot called a kazan. Almost every region and city has its own variation, with subtle differences in flavour and ingredients. It was probably my go-to dish while travelling in Uzbekistan, and it’s easy to see why it holds such a central place in the culture.

What is in it?

The main ingredients are rice and meat, usually lamb or beef, cooked with carrots, onions, oil, and a generous amount of cumin. Whole garlic bulbs are often added for extra flavour, and some versions include chickpeas or raisins for richness. In a few regional or modern variations you might also find turmeric, quail eggs, or even beans, though these are less traditional.

Where can I eat it?

As Uzbekistan’s national dish, plov is widely available in almost every restaurant. It’s also a staple in homes and often prepared for special occasions. If you are in Bukhara, be sure to check out a restaurant simply called “The Plov.” It’s a little outside the old town, away from the tourist sites, but the plov, as expected from the name is excellent.

Dairy free.

Uzbek dolma stuffed grape leaves with rice and minced meat traditional dish — dolma

stuffed grape leaves

What is it?

Dolma consists of grape leaves stuffed with a savoury filling of meat, rice, and spices. Of Turkish origin, this dish is popular across Central Asia, the Balkans, and Eastern Europe, where cabbage leaves are sometimes used instead of grape leaves.

What is in it?

Grape leaves are wrapped around a filling of meat (usually lamb or beef) and rice, often seasoned with coriander. Additional ingredients like parsley, onions, or tomatoes can also be included. Dolma is typically served with sour cream for dipping, though yogurt-based sauces are common in some Uzbek restaurants.

Where can I eat it?

While not as common as some other dishes, dolma can be found on the menus of traditional restaurants with a broader selection, such as Old Bukhara Restaurant.

Dairy and gluten free.

Uzbek Shashlik skewered grilled meat with tomatoes and onions — shashlik

grilled meat skewers

What is it?

Shashlik is the Uzbek version of shish kebab, popular throughout Central Asia and beyond. It consists of marinated chunks of meat grilled on a skewer, a dish that many cultures around the world have their own version of.

What is in it?

Traditionally made with lamb, though beef and chicken versions are also common. The marinade varies by chef, with no fixed recipe. Sometimes, pieces of fat are added for extra flavour, along with mushrooms or vegetables such as tomatoes. It’s often served with a simple salad or a generous portion of chopped onions.

Where can I eat it?

One of the five staple Uzbek dishes, alongside plov, manti, lagman, and shurpa, shashlik is widely available in nearly every traditional restaurant across Uzbekistan.

Dairy and gluten free.

breads & pastries

Uzbek samsa baked pastry filled with minced meat and onions traditional snack — samsa

baked meat pastry

What is it?

Samsa is a popular Uzbek pastry, enjoyed across Central Asia. Although its name comes from samosa, it is quite different from the famous Indian snack. Rather than being deep fried, samsa is baked in a tandoor or oven until the pastry turns golden and flaky, encasing a moist, savoury filling.

What is in it?

Traditionally made with puff or layered dough, samsa is most often filled with minced meat (commonly lamb or beef) and onions, though variations with potato or pumpkin are also popular.

Where can I eat it?

You can find samsa almost everywhere in Uzbekistan, from street stalls and restaurants to bakeries. It’s especially popular as a quick roadside snack, best eaten hot and fresh.

Vegetarian versions available; usually dairy free.

Uzbek Obi Non round traditional flatbread with decorative patterns — obi non

traditional flatbread

What is it?

Obi Non is a traditional Uzbek bread and an essential part of nearly every meal. Each region, and sometimes each city, has its own variation. It’s customarily torn by hand rather than cut with a knife. Baked in a clay tandir oven, it often features decorative patterns on top.

What is in it?

The dough is made from flour, water, salt, and yeast. Variations may include toppings or fillings such as sesame or nigella seeds, raisins, or nuts.

Where can I eat it?

You’ll find Obi Non throughout Uzbekistan. It’s commonly served with meals at restaurants, provided at breakfast in hotels, and sold by street vendors.

Vegan & dairy free.

Ben Francis 8/27/25 Ben Francis 8/27/25

all the foods - Bosnia

Discover all the traditional Bosnian dishes we tried, from burek and ćevapi to sarma and more

Here you will find a list of all the traditional cuisine we tried in Bosnia.

Click to jump to one of the sections:

meat dishes

Close-up of Bosnian Ćevapi served with traditional lepinja bread, and fresh onions — ćevapi

grilled minced meat

What is it?

Ćevapi are small, delicious grilled sausages reminiscent of shish kofta kebabs. Salty, juicy, and complemented by soft lepinja bread that soaks up the meat’s flavorful juices, Ćevapi are one of Bosnia’s national dishes and a staple throughout the Balkans. They are commonly served in portions of 5 or 10.

What is in it?

Ćevapi are typically made with a mix of beef, lamb, or both, seasoned with garlic and salt. They are served in lepinja bread alongside a generous portion of chopped onion. Additional accompaniments may include kajmak (a rich, creamy dairy spread) or ajvar (a red pepper and aubergine condiment).

Where can I eat it?

You’ll find Ćevapi in takeaways, restaurants, and especially in specialized eateries called ćevabdžinicas, which focus exclusively on this dish. One such place, Ćevabdžinica Petica Ferhatović in Sarajevo’s old town, is an institution and should definitely be sought out for all your Ćevapi needs.

Dairy free unless served with kajmak.

pljeskavica served with onions — **pljeskavica**

Balkan burger

What is it?

Pljeskavica has a similar taste to Ćevapi but is shaped like a burger rather than small sausages. Originally a national dish of Serbia, it is now popular in Bosnia and across the Balkans. Variations include versions stuffed with cheese.

What is in it?

Pljeskavica is typically made from beef, lamb, or both, seasoned with garlic, salt, pepper, and sometimes other spices. It is served with lepina bread and onions, and, like Ćevapi, can be paired with kajmak or ajvar.

Where can I eat it?

You can easily find Pljeskavica throughout the Balkans at takeaways and restaurants.

Dairy free unless served with kajmak.

Bosnian ćufte meatballs served with mashed potatoes — ćufte

meatballs

What is it?

Ćufte are small, juicy meatballs with Ottoman roots, a classic comfort food loved across Bosnia

What is in it?

Made from ground meat, usually beef, though other meats can be used—Ćufte are mixed with egg, garlic, black pepper, and sometimes spices like paprika, along with herbs like parsley. They’re typically served in a rich meat gravy but can also come in sauces like tomato or creamy garlic. They’re most often paired with mashed potatoes and plenty of bread to soak up the sauce.

Where can I eat it?

Ćufte is a staple at traditional Aščinicas and can also be found on the menu at other restaurants offering traditional Bosnian food.

Dairy free.

soups & stews

Bosanski Lonac – traditional Bosnian stew featuring meat, potatoes, carrots, and tomatoes, slow-cooked to perfection — bosanski lonac

traditional Bosnian stew

What is it?

One of the national dishes of Bosnia and Herzegovina, Bosanski Lonac (Bosnian Pot) is a tasty, flavourful stew made with chunky pieces of vegetables and meat. Traditionally, it has no fixed recipe and is made with whatever ingredients are available. The version pictured is served in a tomato based gravy with a hint of paprika, delicious!

What is in it?

The recipe varies, but it generally includes meat (usually beef or lamb) stewed until tender. Typical vegetables include potatoes and carrots, with variations that may add peas, beans, onions, cabbage, and tomatoes. Herbs and spices often include parsley, garlic, peppercorns, paprika, and bay leaves.

Where can I eat it?

As a national dish, Bosanski Lonac is commonly found on the menus of Aščinicas (traditional restaurant) throughout Bosnia.

Dairy and gluten free.

Traditional Bosnian begova čorba chicken and vegetable soup — begova čorba

chicken and okra soup

What is it?

One of the most famous soups in traditional Bosnian cuisine, Begova Čorba (Bey’s Soup) is a warming, thick chicken and okra soup with Ottoman origins. Named after the Beys, or Turkish nobles, this dish was once made with ingredients that only the wealthy could afford.

What is in it?

The soup typically contains chicken, okra, and vegetables such as carrots, potatoes, and onions. It is seasoned with herbs like parsley and bay leaves.

Where can I eat it?

Begova Čorba is easily found in traditional Bosnian restaurants. We tried it at both Aščinica Sahan and Aščinica Balkan II in Mostar.

Dairy free.

Mućkalica, traditional Balkan stew of meat and vegetables — mućkalica

mixed meat stew

What is it?

Mućkalica is a stew traditionally made from leftover barbecue meat in a lightly spiced tomato sauce with vegetables. The name comes from the word mućkati, meaning "to shake, mix, or combine," since the dish typically uses a mix of leftovers.

What is in it?

The stew always includes meat and peppers, along with tomatoes, onions, garlic, paprika, and sometimes chili peppers for a hint of spice. It’s typically served with plenty of bread for soaking up the sauce.

Where can I eat it?

You’ll find Mućkalica in many traditional restaurants, especially in Sarajevo. We enjoyed a tasty chicken version at Nanina Kuhinja in the old town.

Dairy and gluten free.

Traditional Bosnian grah, slow-cooked bean stew — grah

bean stew

What is it?

Grah is a bean stew popular throughout the Balkans, its name simply meaning “beans.” This is classic peasant comfort food for a cold day, and there’s no set recipe beyond the essential beans! Grah is typically a slow-cooked, one-pot dish that thickens into a hearty stew.

What is in it?

The core ingredient is, of course, beans, most commonly kidney beans or white beans, along with garlic, vegetables, and meat (often beef, though other meats can be used). Common vegetables include onions, carrots, parsnips, tomatoes, and potatoes. Classic Bosnian spices such as paprika, parsley, and bay leaves can be used to add extra flavour.

Where can I eat it?

Grah is often found in traditional Aščinicas but is less common on other restaurant menus. We tried it at Aščinica Balkan II in Mostar.

Dairy and gluten free.

Bosnian buranija green bean stew with meat and potatoes — buranija

green bean & veal stew

What is it?

Buranija is a traditional Bosnian green bean and veal stew, slow-cooked for hours until the veal is incredibly tender and melts in your mouth. A vegetarian version without the veal is also available.

What is in it?

This filling stew includes green beans, veal, carrots, onions, and tomatoes or tomato paste, along with spices like pepper, paprika, garlic, and bay leaves. It’s typically served with bread for mopping up the gravy and a side of mashed potatoes.

Where can I eat it?

You won’t find Buranija in every traditional restaurant in Bosnia, but we did enjoy it at a few places in Sarajevo, including Nanina Kuhinja in the old town.

Dairy and gluten free. Vegetarian and vegan versions available.

stuffed & wrapped

Bosnian Sarma – traditional stuffed cabbage rolls filled with a savory mixture of minced meat, rice, and spices, simmered in a rich broth — sarma

stuffed cabbage rolls

What is it?

Delicious Bosnian sarma consists of pickled cabbage leaves (similar to sauerkraut) filled with meat, rice, and spices. It’s popular across the Balkans and beyond. It has Ottoman roots, and its name comes from the Turkish word sarmak, meaning "to wrap."

What is in it?

Pickled cabbage leaves filled with beef (sometimes lamb), rice, onion, and garlic, along with herbs and spices such as paprika, parsley, and bay leaves. It’s simmered in a flavourful broth, often served with bread for dipping and sometimes topped with sour cream.

Where can I eat it?

You'll easily find Sarma on menus throughout Bosnia.

Dairy and gluten free.

Traditional Bosnian japrak served with sour cream — japrak

stuffed leaves

What is it?

Japrak derives from the Turkish word Yaprak, meaning "leaf." It’s closely related to Sarma, featuring a similar minced meat and rice filling, traditionally wrapped in raštika cabbage leaves (a local Bosnian variety). In some versions, vine leaves are used instead. We know they’re similar, but both Japrak and Sarma are so good we had no choice but to include them in our top 5.

What is in it?

Cabbage leaves stuffed with beef (sometimes lamb), rice, onion, and garlic, along with herbs and spices such as paprika, parsley, and bay leaves. It’s usually simmered in a savoury broth, served with bread for dipping, and may be garnished with sour cream.

Where can I eat it?

While not as ubiquitous as Sarma, you can still find delicious Japrak in most traditional restaurants throughout Bosnia.

Dairy and gluten free.

Bosnian dolma stuffed vegetables with rice — dolma

stuffed peppers

What is it?

Dolma, also known as Punjena paprika (stuffed bell peppers), features peppers filled with a mixture of meat, rice, and spices, although vegetarian versions are also available. Popular across the Balkans and beyond, this dish traces its roots to Turkish cuisine, with the word Dolma meaning "stuffed" in Turkish. A unique variant found in Mostar is Soğan Dolma, which uses stuffed onions (soğan meaning "onion" in Turkish). In Bosnia, Dolma is typically cooked and served in a flavourful tomato based sauce.

What is in it?

Bell peppers are filled with a mix of meat (usually beef), rice, onions, and garlic. The sauce often includes water and tomato paste, with ajvar sometimes added for extra flavour. It is commonly garnished with parsley and served with bread for dipping or soaking up the sauce.

Where can I eat it?

You’ll find Dolma readily available throughout Bosnia, on many traditional menus. We enjoyed delicious versions at Vrata Orijenta in Mostar, which offered both meat and vegetarian options, accompanied by tasty fresh bread.

Dairy and gluten free. Vegetarian and vegan versions available.

Traditional Bosnian klepe meat dumplings in creamy sauce — klepe

Bosnian dumplings

What is it?

Klepe are Bosnian dumplings, similar to Turkish manti. These small, bite-sized dumplings are often served as a starter or snack, and are hard to stop eating once you start!

What is in it?

Klepe are made with a flour-based dough, typically filled with meat (usually beef or a beef-pork mix), though vegetarian versions with cheese, spinach, or potatoes can also be found. They are usually served with a garlic-infused sour cream or yogurt sauce, sometimes drizzled with butter or oil.

Where can I eat it?

You’ll find Klepe on some traditional menus. We tried the meat-filled version at Šadrvan in Mostar, and Nanina Kuhinja in Sarajevo offered both meat and cheese varieties.

Vegetarian versions available.

breakfast & sides

Traditional Bosnian uštipci with cheese — uštipci

fried dough balls

What is it?

Uštipci are a traditional breakfast or snack dish made of fried dough, similar to a doughnut. They are typically small, round, and golden-brown, and are best eaten fresh and warm. They’re light and airy, not the healthiest choice, but filling enough to set you up for the day!

What is in it?

The dough is made from eggs, milk, flour, salt, and yeast. Some recipes may include a little sugar or baking powder for extra lift. Uštipci can be served with a variety of accompaniments, such as a generous helping of cheese (similar to feta) or kajmak (a creamy dairy product). Sweet versions are also available, often served with jam, honey, or powdered sugar.

Where can I eat it?

Uštipci can be found in many traditional restaurants and cafés throughout the country. We enjoyed some at Staklo in Sarajevo's old town, a great spot to sample traditional foods at reasonable prices.

Vegetarian

Traditional Bosnian pura served as polenta balls with creamy cheese — pura

breakfast polenta

What is it?

Pura is a traditional breakfast dish of polenta, popular not only in Bosnia but also in many Balkan countries. Be warned, it’s incredibly filling!

What is in it?

Made from cornmeal, butter, oil, and salt, Pura is often topped with yogurt (sometimes with a hint of garlic) and drizzled with oil. It’s also served with Travnički cheese cubes and grated Livanjski cheese. Some variations include bacon for a non-vegetarian version.

Where can I eat it?

We found Pura on many menus around Sarajevo, though it’s often only served at breakfast. Staklo is one spot where you can try it.

Vegetarian & gluten free. Vegan and dairy free versions available

Bosnian Zeljanica slice – flaky phyllo pastry filled with spinach, and cheese — burek (pita)

filo pie

What is it?

Burek is a filo pastry pie that can have various fillings and is available in individual spiral-shaped portions or larger round pies cut into slices, similar to pizza. The first time we tried burek (or börek), we were hooked—it’s greasy, flaky, delicious, and unhealthy. Despite telling ourselves we wouldn't eat it every day, it turned out we could, and did! In Bosnia and Herzegovina, burek specifically refers to the meat-filled version, while all other varieties, such as those filled with cheese, spinach, or potatoes are collectively known as pita (pee-tah) found throughout the Balkans, burek can be enjoyed for breakfast, lunch, dinner or as a snack. While found throughout the region, Bosnia is especially known for its high quality versions, and many locals will tell you confidently that Bosnian burek is the best. We have to say we agree.

What is in it?

Burek (in Bosnia) minced or ground beef (sometimes lamb), onion, and spices wrapped in thin layers of handmade filo pastry.

Other types of pita:

Zeljanica, filled with spinach and white cheese (like feta)

Sirnica, cheese only

Krompiruša, potatoes, sometimes with onion

Tikvenjača, pumpkin (less common)

There is also a special type of Burek served in some Buregdžinicas called Buredžici that is topped with a sour cream/yoghurt garlic sauce.

Where can I eat it?

You can find burek in bakeries all over Bosnia, from early morning until late at night. Specialty bakery-restaurants known as buregdžinicas serve only burek. In Mostar, we enjoyed a great burek at Buregdžinica Ago, located a bit outside the old town but worth the trip. In Sarajevo’s old town, we found excellent options at ASDž Buregdžinica and Buregdžinica Sač.

Vegetarian versions available.

Traditional Bosnian djuvec with rice and vegetables — djuvec

vegetable rice

What is it?

Djuvec is a traditional Bosnian vegetable dish, reminiscent of ratatouille. While the classic version is vegetarian, versions with meat such as chicken, beef, or lamb can also be found.

What is in it?

The mix of vegetables can vary, but the version we tried included onions, peppers, carrots, tomatoes, courgettes, and peas. In Bosnia, Djuvec is usually simmered together in a single pan or baked, and typically served with rice on the side.

Where can I eat it?

Sometimes served as a side dish but also enjoyed as a main course, we had Djuvec at Šadrvan, a traditional restaurant in Mostar. While it’s not available everywhere in Bosnia, you can find it on many traditional menus throughout the country.

Vegan, dairy and gluten free.

desserts

Bosnian hurmašice syrup-soaked semolina cookies traditional dessert — hurmašice

syrup soaked biscuits

What is it?

Hurmašice is a traditional Bosnian dessert with Turkish roots. These buttery, biscuit-like pastries, often made with semolina for a tender, crumbly texture are baked and then drenched in a rich, sweet syrup. If you have a sweet tooth, this is the dessert for you!

What is in it?

The pastry is typically made from eggs, sugar, flour, and sometimes semolina, along with butter. The syrup is prepared from sugar, water, and lemon juice, and is sometimes flavoured with vanilla.

Where can I eat it?

You’ll find hurmašice on the dessert menus of many traditional restaurants throughout Bosnia, so you should not have a problem finding it.

Vegetarian

Herzegovinian smokvara syrup-soaked fig jam cake traditional Bosnian dessert — smokvara

syrup & fig jam cake

What is it?

Smokvara is a rich, syrup soaked fig jam cake hailing from Herzegovina. Like many Ottoman inspired desserts, it is drenched in a sweet syrup and pairs perfectly with a cup of strong Bosnian coffee.

What is in it?

The cake features a brown dough made with flour, sugar, and oil, while its signature sweetness comes from fig pekmez syrup.

Where can I eat it?

Though not as common as other desserts, you can occasionally find smokvara on traditional menus. We enjoyed it at Aščinica Balkan II in Mostar.

Vegan, dairy and gluten free.

Bosnian tufahija poached apple stuffed with walnut and topped with whipped cream — tufahija

walnut stuffed apples

What is it?

Tufahija is a classic Bosnian dessert featuring sweet, tender poached apples stuffed with a walnut filling and topped with whipped cream and extra walnuts. The Ottoman influence is evident in the preparation, as the apples are poached in a sugar syrup, a technique common in many traditional Bosnian sweets.

What is in it?

Apples, walnuts, sugar syrup, and whipped cream. Sometimes flavored with vanilla.

were can I eat it?

You can find tufahija on the dessert menus of many traditional restaurants throughout Bosnia. We enjoyed a delicious version at Šadrvan in Mostar.

Vegetarian & gluten free

Ben Francis 8/20/25 Ben Francis 8/20/25

all the foods - Norway

Discover all the traditional Norwegian dishes we tried, from classic fish soup and kjøttkaker to popular hot dogs and more

Here you will find a list of all the traditional cuisine we tried in Norway.

Traditional Norwegian Bergensk fiskesuppe – creamy fish soup with chunks of cod, shrimp, carrots, leeks, and fresh herbs — Bergensk fiskesuppe

Bergen fish soup

What is it?

As the name suggests, Bergensk Fiskesuppe is a traditional fish soup from the city of Bergen in Norway. There’s no single fixed recipe — every household and restaurant tends to have its own version. Traditionally, the stock was made from the bones of young saithe, but today it’s more common to use cod or haddock. The flavour is distinctly fishy but it’s also sour from the vinegar, sweet from the added sugar, and very creamy thanks to a generous (some would say indulgent) amount of cream.

What is in it?

While there’s no set recipe, the soup typically includes fish (unsurprisingly), root vegetables like potatoes and carrots, sour cream, and fish balls (minced white fish mixed with flour, eggs, and milk). It’s often topped with spring onions or sometimes dill and parsley, and served with bread.

Where can I eat it?

It’s ubiquitous in Bergen’s restaurants, so you really don’t have an excuse not to try it. We recommend The Hagelin Sisters, which has been serving the same fish soup recipe since 1929. They must be doing something right!

Traditional Norwegian kjøttkaker meat patties in gravy with sides of mushy peas, potatoes, carrots, and lingonberries — kjøttkaker

Norwegian meatballs

What is it?

Kjøttkaker, also known as Kjøttboller, are large meatballs, bigger than their more famous Swedish counterparts. They're usually served in a rich gravy alongside root vegetables like potatoes and carrots. Common sides often include mushy peas and tart lingonberries, the latter adding a sharp, fruity contrast to the meat and sauce, It's classic comfort food.

What is in it?

Traditionally made with beef, though other types of meat are sometimes used. The mixture typically includes a binder like egg, flour, and milk, seasoned with pepper, nutmeg, and ginger.

Where can I eat it?

You can easily find Kjøttkaker in restaurants throughout Norway. We had ours at Pingvinen in Bergen, and it didn’t disappoint.

Norwegian reindeer hot dog with crispy fried onions, tangy mustard, and sweet lingonberry jam in a soft bun. — Hotdogs

bun sausage!

What is it?

It's a hotdog! But not just any hotdog… a very good hotdog! Okay, strictly speaking, hotdogs aren't originally from Norway—but the Norwegians do them so well, you'd be missing out if you didn’t try at least one while in the country (I certainly had more than one!).

What is in it?

There’s a wide variety, with different meats, including reindeer, perfect for a festive treat. They’re usually served with crispy onions and relish, but the reindeer one I tried (pictured) came with mustard and lingonberry jam, and it was absolutely delicious.

What is it?

Pretty much everywhere! You can even grab a great hotdog on the ferry and enjoy one while soaking in the stunning views of the fjords. In Bergen, Trekroneren is a famous hotdog stand offering a large selection of tasty options, and it's always busy for a reason, highly recommended!

Norwegian sveler pancakes topped with brown cheese, strawberry jam, sour cream, and fresh berries including strawberries, raspberries, and blueberries. — svele

Norwegian pancake

What is it?

Svele is a thick Norwegian pancake, often enjoyed as a snack with coffee in a café. It’s soft and fluffy, a little like an American pancake, and can be topped with either sweet or savoury ingredients, or sometimes both at once!

What is in it?

The pancake itself is made with eggs, butter, flour, sugar, and baking soda. Toppings vary widely, but popular choices include butter and sugar, berries, jam, sour cream, or brunost (Norwegian brown cheese).

Where can I eat it?

You’ll find svele in cafés across Norway, and it’s also a popular treat on ferries, where it’s known as fergesvele (ferry svele).

Vegetarian.

Norwegian skillingsboller – soft, cardamom-infused cinnamon buns with a sweet cinnamon-sugar filling — skillingsboller

cinnamon roll

What is it?

Skillingsboller is a traditional Norwegian cinnamon roll from Bergen, often enjoyed with coffee. The name means “penny bun,” a nod to the old custom of naming baked goods after their price, these buns were originally sold in Bergen for one shilling (1 penny). Think cinnamon buttery goodness, there are different ways to enjoy a Skillingsbolle, but our favourite is to tear off pieces and slowly savour the journey to the warm, cinnamon-filled centre.

What is in it?

The ingredients are simple but perfect: cinnamon, cardamom, butter, sugar, eggs, flour, milk, and yeast.

Where can I eat it?

You can find Skillingsboller in cafés all around Bergen. For a reliably good one, try Baker Brun, a well-known bakery chain throughout Norway.

Vegetarian.

Norwegian fiskeboller i hvit saus – tender fish balls in a creamy white sauce, garnished with sliced carrots and chopped spring onions — fiskeboller i hvit saus

fish balls in white sauce

What is it?

This is a very traditional Norwegian dish, so much so that Norwegian explorer Roald Amundsen, the first person to reach the North Pole, took fish balls with him on his 1918 expedition to the Northeast Passage. The fish balls themselves have a gelatinous texture and a mild fish flavour, and are typically served in a white sauce. While the sauce can be quite bland on its own, it’s sometimes spiced up with curry for extra flavour. Fish balls also make appearances in other Norwegian dishes, such as Bergensk Fiskesuppe (Bergen Fish Soup).

What is in it?

The fish balls are usually made from minced cod, pollock, or haddock mixed with potato starch, then served in a rich, creamy white sauce. Occasionally, curry powder is added to the sauce for a bit more flavour. It's often accompanied by boiled vegetables like potatoes and carrots.

Where can I eat it?

You can find Fiskeboller i hvit saus in many restaurants, either on its own or as part of other dishes like the famous Bergensk Fiskesuppe. It's also sold in cans at supermarkets, ready to be cooked and enjoyed at home.

Traditional Norwegian heart-shaped waffles (hjertevafler) served with sour cream and strawberry jam. — hjertevafler

heart waffles?

What is it?

Norwegians love their waffles heart shaped (pun very much intended) and enjoy them any time of day, and you should too! These waffles are soft, fluffy, and not overly sweet, making them a perfect treat for breakfast, a snack, or dessert.

What is in it?

These waffles are made with flour, baking powder, sugar, cardamom, milk, eggs, and butter. As for toppings? The options are endless! Traditional choices include jam and sour cream, berries, or the famous Brunost (brown cheese).

Where can I eat it?

Heart waffles are easy to find in cafés throughout Norway. We enjoyed some at Kaf Kafe, located in the historic Bryggen area of Bergen.

Vegetarian.

Norwegian Agneskake – traditional sponge cake layered with apricot jam and whipped cream, topped with chocolate flakes — agneskake

almond & chocolate cake

What is it?

Agneskake is a traditional Norwegian cake made with chocolate and almonds. While its origins remain a bit of a mystery to me, one thing’s for sure, it’s delicious! With a rich, fudgy texture similar to a brownie, its chocolate base is perfectly balanced by a layer of zesty apricot jam and smooth cream, creating a delightful mix of flavours and textures.

What is in it?

The cake is made with ground almonds and chocolate, topped with apricot jam, cream, and sprinkled with chocolate flakes.

Where can I eat it?

We only came across Agneskake once during our travels, at Pingvinen in Bergen, where we also enjoyed Kjøttkaker.

Vegetarian.

speca të mbushur

byrek

sarma

patëllxhanë të mbushur

qofte

qifqi

lakror

fërgesë

tavë kosi

tasqebap

pasulj

ispod sača

podgorički popeci

kačamak

njeguski steak

crni rižot

krempita kotorska

palačinke

roti john

sambal sotong

kari ayam

cekodok pisang

rojak

ramly burger

ayam percik

loh bak

nasi kerabu

mee goreng mamak

nasi lemak

kueh pie tee

popiah

nasi goreng mamak

char kway teow

laksa

prebranac

karađorđeva šnicla

duvan čvarci

punjene paprike

sarma

podvarak

mućkalica

pljeskavica

ćevapi

burek

raclette

fondue

rösti

malakoff

zürcher geschnetzeltes

älplermagronen

Mizoram

sanpiau

mizo bai

chow satuileih

vawkser rep chhum

sawhchiar

Manipur

kelli chana

nga atoiba thongba

kangshoi

eromba

Nagaland

galho

samathu

Assam

kumurat diya hanhor mangxo

tenga

banitsa

printsesa

bob chorba

Panagyurishte-style eggs

mish-mash

sarmi

moussaka

kavarma

kapama

meshana skara

kebapche

kufte

pŭlneni chushki