Description | Dish |
Veal fried in breadcrumbs. | |
Salted and fermented shredded cabbage. | |
Goose or duck liver. | |
Chilled tomato-based soup with vegetables and herbs. | |
Rice dish cooked in broth, often with saffron. | |
Sliced raw fish (without rice). | |
Puree of eggplant and ground sesame seed paste. Garnished with mint or pistachios. | |
Frankfurter fried in cornbread batter and served on a stick. | |
Minced lamb pie with a potato crust. | |
Fillings coated with masa dough and wrapped in a corn husk. | |
Yogurt drink flavored with fruit or spices. | |
Fried or baked phyllo pastry with a savory filling. | |
Meat and vegetable stew or soup, seasoned with paprika. | |
Thinly sliced beef fillet sautéed with mushrooms and sour cream over noodles. | |
Beet soup with sour cream. | |
Spherical semolina wheat granules | |
Hot dish of melted cheese for dipping bread, meat or fruit. | |
Chickpea paste. | |
Meat, tomato, onion, and tzatziki sauce on pita bread. | |
Roast duck with thin, crispy skin. | |
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