10 Various Small Dishes Served in the Balkans

The cuisine reflects a blend of influences from the Ottoman Empire, Mediterranean, and Slavic cultures, resulting in a unique and flavorful array of dishes. Small dishes, often referred to as meze or appetizers, are a staple in Balkan cuisine, perfect for sharing and savoring with family and friends.

1. Ajvar

Description: Ajvar is a flavorful relish made primarily from roasted red peppers, eggplant, garlic, and chili peppers. It is a popular condiment throughout the Balkans, often served as a spread on bread or as a side dish.

Preparation: To make ajvar, start by roasting red peppers and eggplants until their skins are charred. Peel the vegetables and blend them with garlic, olive oil, and chili peppers until smooth. Cook the mixture over low heat for several hours to enhance the flavors. Season with salt and vinegar before jarring.

Serving Suggestions: Ajvar is typically enjoyed with bread, grilled meats, or as a dip for fresh vegetables. Its smoky, sweet, and slightly spicy flavor makes it a versatile addition to many meals.

2. Cevapi

Description: Cevapi are small, grilled sausages made from a mixture of ground beef, lamb, and spices. They are a beloved dish in many Balkan countries, particularly Bosnia and Herzegovina, Serbia, and Croatia.

Preparation: Combine ground beef and lamb with finely chopped onions, garlic, paprika, salt, and pepper. Shape the mixture into small sausages and grill until cooked through.

Serving Suggestions: Cevapi are traditionally served with flatbread (lepinja or somun), chopped onions, and ajvar. They are often accompanied by a side of kajmak, a creamy dairy product similar to clotted cream.

3. Burek

Description: Burek is a savory pastry made from thin layers of dough filled with various ingredients such as meat, cheese, spinach, or potatoes. It is a common street food in the Balkans and is enjoyed at any time of the day.

Preparation: To prepare burek, make or buy filo dough and prepare your desired filling. For a meat burek, sauté ground beef or lamb with onions and spices. Layer the filo dough in a baking dish, adding the filling in between the layers. Brush each layer with butter or oil. Bake until golden and crispy.

Serving Suggestions: Burek is best enjoyed fresh from the oven, often with a side of yogurt or a simple salad. Its crispy exterior and flavorful filling make it a satisfying snack or light meal.

4. Dolma

Description: Dolma refers to stuffed vegetables, commonly grape leaves, peppers, or zucchini, filled with a mixture of rice, herbs, and sometimes meat. This dish is popular across the Balkans and the Middle East.

Preparation: For grape leaf dolma, blanch the leaves and prepare a filling of rice, onions, herbs (such as dill and mint), pine nuts, and ground meat if desired. Roll the leaves around the filling and arrange them in a pot. Cover with water or broth and simmer until tender.

Serving Suggestions: Dolma can be served warm or cold, often with a drizzle of lemon juice and a side of yogurt. They are perfect as an appetizer or part of a meze platter.

5. Tarator

Description: Tarator is a cold cucumber and yogurt soup, flavored with garlic, dill, and walnuts. It is particularly refreshing during the hot summer months in Bulgaria and neighboring countries.

Preparation: Peel and grate cucumbers, then mix with yogurt, minced garlic, chopped dill, and crushed walnuts. Add cold water to reach the desired consistency and season with salt and a splash of olive oil.

Serving Suggestions: Serve tarator chilled, garnished with additional dill or walnuts. It makes a light and cooling starter or side dish, perfect for warm weather.

6. Pindjur

Description: Pindjur is a relish similar to ajvar, made from roasted peppers, tomatoes, garlic, and eggplant. It has a more pronounced tomato flavor compared to ajvar.

Preparation: Roast peppers, tomatoes, and eggplant until soft. Peel and chop the vegetables, then cook them with garlic and olive oil until the mixture thickens. Season with salt and vinegar to taste.

Serving Suggestions: Pindjur is typically served as a spread on bread, a condiment for grilled meats, or as part of a meze platter. Its rich and tangy flavor complements a variety of dishes.

7. Sopska Salad

Description: Sopska salad is a fresh and simple salad made from tomatoes, cucumbers, onions, and bell peppers, topped with grated white cheese (such as feta or sirene). It is a staple in Bulgarian cuisine and enjoyed throughout the Balkans.

Preparation: Chop tomatoes, cucumbers, onions, and bell peppers into bite-sized pieces. Toss with olive oil and season with salt. Top with a generous amount of grated white cheese.

Serving Suggestions: Sopska salad is a refreshing side dish that pairs well with grilled meats or as part of a meze spread. Its crisp vegetables and salty cheese make it a delightful accompaniment to many meals.

8. Sarma

Description: Sarma are stuffed cabbage rolls, filled with a mixture of rice, meat, and spices. They are a traditional dish in many Balkan countries, often served during holidays and special occasions.

Preparation: Blanch cabbage leaves to soften them. Prepare a filling of cooked rice, ground meat (beef or pork), onions, and spices. Place a spoonful of filling on each leaf and roll tightly. Arrange the rolls in a pot, cover with broth, and simmer until cooked through.

Serving Suggestions: Sarma is typically served warm, often with a side of mashed potatoes or bread. The rolls are hearty and flavorful, making them a comforting and satisfying dish.

9. Kebapi

Description: Kebapi are small, minced meat sausages, similar to cevapi but often spicier. They are popular in North Macedonia and Albania.

Preparation: Mix ground meat (beef or lamb) with spices such as paprika, cumin, and garlic. Shape into small sausages and grill until fully cooked.

Serving Suggestions: Kebapi are usually served with flatbread, onions, and a side of ajvar or pindjur. They are perfect for a casual meal or as part of a larger spread.

10. Baklava

Description: Baklava is a sweet pastry made from layers of filo dough, filled with chopped nuts and sweetened with syrup or honey. It is enjoyed throughout the Balkans and the Middle East.

Preparation: Layer filo dough in a baking dish, brushing each layer with melted butter. Spread a mixture of chopped nuts (walnuts, pistachios, or almonds) between the layers. Bake until golden and crispy. Pour a syrup made from sugar, water, and lemon juice over the hot baklava and let it soak.

Serving Suggestions: Baklava is typically served at room temperature, cut into small pieces. Its rich, sweet flavor and flaky texture make it a delightful end to any meal.

The small dishes of the Balkans offer a rich tapestry of flavors, textures, and aromas, reflecting the diverse cultural influences of the region. Whether you are enjoying a hearty plate of cevapi, savoring the refreshing crunch of a Sopska salad, or indulging in the sweet, nutty layers of baklava, each dish tells a story of tradition and culinary heritage. These dishes are not only delicious but also provide a glimpse into the vibrant and communal dining culture of the Balkans. So, gather your friends and family, share these delightful small dishes, and embark on a culinary journey through the heart of the Balkans.