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The recipe for "round" burek was developed in the Serbian town of Niš. In 1498, it was introduced by a famous Turkish baker, Mehmed Oğlu, from Istanbul. [42] Eventually burek spread from the southeast (southern Serbia, Kosovo and North Macedonia) to the rest of Yugoslavia. Niš hosts an annual burek competition and festival called Buregdžijada.
Battered sausage An Italian sausage sandwich Papet Vaudois Salchipapas is a fast food dish commonly consumed as street food throughout Latin America. Sausage gravy served atop biscuits, an example of a biscuits and gravy dish Wurstsalat. Bacon Explosion – American pork dish; Bagel dog – Sausage snack food
It is normally prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock, and is a typical winter dish. [3] Other commonly used ingredients include carrots and onions. Another version of the dish using baked beans is known as prebranac .
Contemporary Greek Macedonian cooking shares much with general Greek, wider Balkan and Mediterranean cuisine, including dishes from the Ottoman past. Specific influences include dishes of the Anatolian Greek , Aromanian and Megleno-Romanian , Slavic , Armenian and Sephardi Jewish population.
Bourekas or burekas (Hebrew: בורקס),(Ladino: Burekas) are a popular baked pastry in Sephardic Jewish cuisine and Israeli cuisine.A variation of the burek, a popular pastry throughout southern Europe, northern Africa and the Middle East, Israeli bourekas are made in a wide variety of shapes and a vast selection of fillings, and are typically made with either puff pastry, filo dough, or ...
A typical Serbian dinner table at Christmas. A Serbian rolled pie. National dishes of Serbia include sarma (a mix of ground pork or beef with rice rolled in leaves of cabbage), gibanica (an egg and cheese pie made with filo dough), pljeskavica (a ground beef or pork patty), ćevapi (grilled meat), paprikaš (a soup made of paprika), gulaš (soup of meat and vegetables usually seasoned with ...
A cheburek is a half-round-shaped börek, filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper.. The dough is made of flour, water (usually of a baker percentage of ~50%), salt, and oil.
Tavče gravče (Macedonian: Тавче-гравче) is a traditional Macedonian dish. [1] It is prepared with fresh beans and can be found in many restaurants in North Macedonia. It is also commonly eaten by the Macedonian diaspora. This meal is baked and served in a traditional unglazed earthenware pot.