Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally considered to at least include the modern countries of Albania, Bulgaria, Romania and Greece and the former Yugoslavia, with the possible exception of Slovenia and northern inland regions of Croatia.[1] The nation of Hungary is often also included due to their strong cultural, diplomatic, and historical ties to the region.
Cheese with hot chocolate is a Balkan dish. Spread around turkey
Balkan cuisine can be found in Vienna as a result of post-WWII migration to that city.[2] Germany has restaurants serving Balkan cuisine, which were often called Yugoslavian restaurants until the outbreak of the Yugoslav Wars.[3] There were Balkan Grills in West Germany from the 1960s, leading to the popularisation of ćevapčići in Germany, but these establishments have become rarer since the late 1980s and those that survive are often now called "Croatian" instead.[4] A restaurant selling Romani cuisine opened in Slovenia in 2014. Romani cuisine, the traditional food of the Romani people, includes dishes from traditional Balkan cuisine.[5]
The Balkans have a history of foreign rule and internal power struggles, and this has resulted in a diverse cuisine in which influences have merged as a result of cultural exchange.[6] The historical foundation of modern Balkan cuisine is Ottoman cuisine, which itself was heavily influenced by Arabian Levantine cuisine and the medieval Byzantine cuisine.[7] The Ottoman Empire introduced the use of peppers to the region and it also brought börek, a filo pastry.[6] During the Ottoman presence, dishes such as ćevapi and pljeskavica were introduced along with Turkish coffee.[8] At the same time pork became popular in northern Serbia as pigs were not taxed under Ottoman Islamic law.[6]
The components of Balkan cuisine are also typically drawn from the traditional cuisines of Greece, Persia, the Arab countries and Turkey, as well as the Balkan region itself,[9] and there has been some borrowing from Mediterranean cuisine, Armenian cuisine and the cuisines of North West Africa and Central Europe.[10] Commonalities can be found with German cuisine, Hungarian cuisine and Slavic cuisine.[11] The involvement of Austria, Hungary and Italy in the Balkans led to the introduction of breaded-meat dishes and goulash, as well as an emphasis on seafood.[8] The influence of Persian cuisine is shown by the use of yoghurt in meat dishes.[12] There are also some contributions from Jewish cuisine, such as patišpanja, the sponge cake found in Bosnia and Herzegovina.[13]
Characteristicsedit
Balkan cuisine is characterised by very diverse, strong and spicy food.[14][15] Pickled vegetables and small hot peppers are common ingredients,[16] with peppers appearing in ajvar spread.[6]Feta cheese is also a popular ingredient.[1] Dishes frequently make use of stuffed vegetables[8] such as sarma which is made with stuffed vine leaves. Also popular is moussaka, a dish made with eggplants or potatoes.[1] Many dishes are served with the thick cream known as kajmak[17] and the egg-and-lemon sauce avgolemono is also widely used.[18]Meze are often served as appetizers, as they are in Levantine cuisine and Caucasian cuisine.[19] Popular desserts include baklava and halva[1] and the fruit brandy rakia is often drunk. Cooking is typically done using a sač, a type of baking lid covered with hot coals or ashes,[8] a technique dating back to Ancient Greek cuisine.[20]
Diversityedit
The similarities within Balkan cuisine are partly due to the common natural environment of the Balkans which provides similar food ingredients.[21] Many dishes and recipes across the Balkan region are referred to using the same vocabulary, albeit with national variations.[22] The common features of Balkan cuisine are most easily seen in the haute cuisine of restaurants. In contrast, meals prepared domestically reveal the cuisine's geographic variation,[1][23] including a series of intermediate cuisines ranging from those of North and Mediterranean Europe to that of the Middle East.[24] The different nationalities within the Balkans create their own variations,[23] and a dish by the same name may have different ingredients and preparation methods in different countries.[8] Chocolate, cakes and sweet confections are popular in the North Balkans, but in the South it is seafood, honeyed sweets and pastas that indicate the area's more Mediterranean style.[23]
^ abcdeBradatan, Cristina E (January 2003). "Cuisine and Cultural Identity in Balkans". Anthropology of East Europe Review. 21 (1): 43–47.
^Brook, Stephen (2012). DK Eyewitness Travel Guide: Vienna. Dorling Kindersley Ltd. p. 200. ISBN9781409384397.
^Heinzelmann, Ursula (2008). Food Culture in Germany. ABC-CLIO. p. 124. ISBN9780313344947.
^Stefanov, Nenad; Radović, Srdjan (2021). Boundaries and Borders in the Post-Yugoslav Space: A European Experience. Walter de Gruyter. pp. 265–7. ISBN9783110712766.
^Sullivan, Meghan Collins (16 May 2014). "Introducing Roma Cuisine, The Little-Known 'Soul Food' Of Europe". NPR.
^ abcdGarcevic, Srdjan (31 December 2018). "Delicious Histories of Favourite Balkan Foods". Balkan Insight.
^Gostin, Alina-Ioana; Bogueva, Diana; Kakurinov, Vladimir, eds. (2021). Nutritional and Health Aspects of Food in the Balkans. Academic Press. pp. 21–22. ISBN9780128207864.
^ abcdeBills, John William (29 August 2018). "7 Things You Didn't Know About Balkan Cuisine". The Culture Trip.
^Miljkovic, Ema (2020). The Balkans: Everyday Life and Culture. Livre de Lyon. p. 3. ISBN9782490773459.
^Byrd, Melanie; Dunn, John P. (2020). Cooking through History: A Worldwide Encyclopedia of Food with Menus and Recipes. ABC-CLIO. p. 302. ISBN9781610694568.
^Roufs, Timothy G.; Roufs, Kathleen Smyth (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 24. ISBN9781610692212.
^Goldstein, Darra; et al. (2005). Culinary Cultures of Europe: Identity, Diversity and Dialogue. Council of Europe. p. 384. ISBN9789287157447.
^Gostin, Alina-Ioana; Bogueva, Diana (2021). Gostin, Alina-Ioana; et al. (eds.). Nutritional and Health Aspects of Food in the Balkans (1st ed.). LIT Verlag. pp. 9–20. ISBN9780128207826.
^Dalby, Andrew; Dalby, Rachel (2017). Gifts of the Gods: A History of Food in Greece. Reaktion Books. pp. 155, 184. ISBN9781780238630.
^Carman, Tim (22 January 2013). "Prepping Balkan cuisine for its Capitol Hill debut". Washington Post.
^Kaneva-Johnson, Maria (1995). Balkan Food and Cookery. p. 349. ISBN0-907325-57-2.
^Coxall, Malcolm (2014). "1.1 History of the tapa". Traditional Vegetarian Tapas Recipes of Spain. Malcolm Coxall. ISBN9788494178337.
^Sparkes, B. A. (1962). "The Greek Kitchen". The Journal of Hellenic Studies. 82: 121–137. doi:10.2307/628548. JSTOR 628548. S2CID 162981087.
^Jianu, Angela; Barbu, Violeta, eds. (2018). Earthly Delights: Economies and Cultures of Food in Ottoman and Danubian Europe, c. 1500–1900. Brill. p. 4. ISBN9789004367548.
balkan, cuisine, type, regional, cuisine, that, combines, characteristics, european, cuisine, with, some, those, from, western, asia, found, balkan, peninsula, southeast, europe, region, without, clear, boundaries, which, generally, considered, least, include,. Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia It is found in the Balkan Peninsula of Southeast Europe a region without clear boundaries but which is generally considered to at least include the modern countries of Albania Bulgaria Romania and Greece and the former Yugoslavia with the possible exception of Slovenia and northern inland regions of Croatia 1 The nation of Hungary is often also included due to their strong cultural diplomatic and historical ties to the region Easter breakfast is eaten in Serbia for Orthodox Easter It is also popular in North Macedonia Montenegro and Bosnia and Herzegovina A similar meal is eaten in Slovenia but with Slovenian potica instead of cake Cheese with hot chocolate is a Balkan dish Spread around turkeyBalkan cuisine can be found in Vienna as a result of post WWII migration to that city 2 Germany has restaurants serving Balkan cuisine which were often called Yugoslavian restaurants until the outbreak of the Yugoslav Wars 3 There were Balkan Grills in West Germany from the 1960s leading to the popularisation of cevapcici in Germany but these establishments have become rarer since the late 1980s and those that survive are often now called Croatian instead 4 A restaurant selling Romani cuisine opened in Slovenia in 2014 Romani cuisine the traditional food of the Romani people includes dishes from traditional Balkan cuisine 5 Contents 1 History 2 Characteristics 3 Diversity 4 See also 5 ReferencesHistory editThe Balkans have a history of foreign rule and internal power struggles and this has resulted in a diverse cuisine in which influences have merged as a result of cultural exchange 6 The historical foundation of modern Balkan cuisine is Ottoman cuisine which itself was heavily influenced by Arabian Levantine cuisine and the medieval Byzantine cuisine 7 The Ottoman Empire introduced the use of peppers to the region and it also brought borek a filo pastry 6 During the Ottoman presence dishes such as cevapi and pljeskavica were introduced along with Turkish coffee 8 At the same time pork became popular in northern Serbia as pigs were not taxed under Ottoman Islamic law 6 The components of Balkan cuisine are also typically drawn from the traditional cuisines of Greece Persia the Arab countries and Turkey as well as the Balkan region itself 9 and there has been some borrowing from Mediterranean cuisine Armenian cuisine and the cuisines of North West Africa and Central Europe 10 Commonalities can be found with German cuisine Hungarian cuisine and Slavic cuisine 11 The involvement of Austria Hungary and Italy in the Balkans led to the introduction of breaded meat dishes and goulash as well as an emphasis on seafood 8 The influence of Persian cuisine is shown by the use of yoghurt in meat dishes 12 There are also some contributions from Jewish cuisine such as patispanja the sponge cake found in Bosnia and Herzegovina 13 Characteristics editBalkan cuisine is characterised by very diverse strong and spicy food 14 15 Pickled vegetables and small hot peppers are common ingredients 16 with peppers appearing in ajvar spread 6 Feta cheese is also a popular ingredient 1 Dishes frequently make use of stuffed vegetables 8 such as sarma which is made with stuffed vine leaves Also popular is moussaka a dish made with eggplants or potatoes 1 Many dishes are served with the thick cream known as kajmak 17 and the egg and lemon sauce avgolemono is also widely used 18 Meze are often served as appetizers as they are in Levantine cuisine and Caucasian cuisine 19 Popular desserts include baklava and halva 1 and the fruit brandy rakia is often drunk Cooking is typically done using a sac a type of baking lid covered with hot coals or ashes 8 a technique dating back to Ancient Greek cuisine 20 Diversity editThe similarities within Balkan cuisine are partly due to the common natural environment of the Balkans which provides similar food ingredients 21 Many dishes and recipes across the Balkan region are referred to using the same vocabulary albeit with national variations 22 The common features of Balkan cuisine are most easily seen in the haute cuisine of restaurants In contrast meals prepared domestically reveal the cuisine s geographic variation 1 23 including a series of intermediate cuisines ranging from those of North and Mediterranean Europe to that of the Middle East 24 The different nationalities within the Balkans create their own variations 23 and a dish by the same name may have different ingredients and preparation methods in different countries 8 Chocolate cakes and sweet confections are popular in the North Balkans but in the South it is seafood honeyed sweets and pastas that indicate the area s more Mediterranean style 23 See also editSee also Eastern European cuisine nbsp Albanian cuisine Cham cuisine nbsp Aromanian cuisine nbsp Bosnian Herzegovinian cuisine nbsp Bulgarian cuisine nbsp Croatian cuisine nbsp Cypriot cuisine nbsp Greek cuisine Cretan cuisine Epirotic cuisine nbsp Macedonian cuisine Heptanesean cuisine nbsp Kosovan cuisine nbsp Hungarian Cuisine nbsp Macedonian cuisine nbsp Moldovan cuisine nbsp Montenegrin cuisine nbsp Romani cuisine nbsp Romanian cuisine nbsp Serbian cuisine nbsp Slovenian cuisine nbsp Turkish cuisineReferences edit a b c d e Bradatan Cristina E January 2003 Cuisine and Cultural Identity in Balkans Anthropology of East Europe Review 21 1 43 47 Brook Stephen 2012 DK Eyewitness Travel Guide Vienna Dorling Kindersley Ltd p 200 ISBN 9781409384397 Heinzelmann Ursula 2008 Food Culture in Germany ABC CLIO p 124 ISBN 9780313344947 Stefanov Nenad Radovic Srdjan 2021 Boundaries and Borders in the Post Yugoslav Space A European Experience Walter de Gruyter pp 265 7 ISBN 9783110712766 Sullivan Meghan Collins 16 May 2014 Introducing Roma Cuisine The Little Known Soul Food Of Europe NPR a b c d Garcevic Srdjan 31 December 2018 Delicious Histories of Favourite Balkan Foods Balkan Insight Gostin Alina Ioana Bogueva Diana Kakurinov Vladimir eds 2021 Nutritional and Health Aspects of Food in the Balkans Academic Press pp 21 22 ISBN 9780128207864 a b c d e Bills John William 29 August 2018 7 Things You Didn t Know About Balkan Cuisine The Culture Trip Miljkovic Ema 2020 The Balkans Everyday Life and Culture Livre de Lyon p 3 ISBN 9782490773459 Gostin Bogueva amp Kakurinov 2021 p 10 Byrd Melanie Dunn John P 2020 Cooking through History A Worldwide Encyclopedia of Food with Menus and Recipes ABC CLIO p 302 ISBN 9781610694568 Roufs Timothy G Roufs Kathleen Smyth 2014 Sweet Treats around the World An Encyclopedia of Food and Culture ABC CLIO p 24 ISBN 9781610692212 Goldstein Darra et al 2005 Culinary Cultures of Europe Identity Diversity and Dialogue Council of Europe p 384 ISBN 9789287157447 Gostin Bogueva amp Kakurinov 2021 p 11 Gostin Alina Ioana Bogueva Diana 2021 Gostin Alina Ioana et al eds Nutritional and Health Aspects of Food in the Balkans 1st ed LIT Verlag pp 9 20 ISBN 9780128207826 Dalby Andrew Dalby Rachel 2017 Gifts of the Gods A History of Food in Greece Reaktion Books pp 155 184 ISBN 9781780238630 Carman Tim 22 January 2013 Prepping Balkan cuisine for its Capitol Hill debut Washington Post Kaneva Johnson Maria 1995 Balkan Food and Cookery p 349 ISBN 0 907325 57 2 Coxall Malcolm 2014 1 1 History of the tapa Traditional Vegetarian Tapas Recipes of Spain Malcolm Coxall ISBN 9788494178337 Sparkes B A 1962 The Greek Kitchen The Journal of Hellenic Studies 82 121 137 doi 10 2307 628548 JSTOR 628548 S2CID 162981087 Gostin Bogueva amp Kakurinov 2021 p 21 Jianu Angela Barbu Violeta eds 2018 Earthly Delights Economies and Cultures of Food in Ottoman and Danubian Europe c 1500 1900 Brill p 4 ISBN 9789004367548 a b c Roufs amp Roufs 2014 p 24 Anderson E N 2005 Everyone Eats Understanding Food and Culture NYU Press p 193 ISBN 9780814707401 nbsp food portal Retrieved from https en wikipedia org w index php title Balkan cuisine amp oldid 1189525286, wikipedia, wiki, book, books, library,
