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Deep-fried dough soaked in sugar syrup, a crispy and sweet treat common in Bosnia and Serbia. Ingredients (Serves 6–8) For the dough: 250 ml water 50 g butter 1 tbsp sugar Pinch of salt 150 g all-purpose flour 2 eggs 1 tsp vanilla extract (optional) For the syrup: 200 g sugar 150 ml water 1 tsp lemon juice 1 tsp rose or orange blossom water (optional) For frying: Vegetable oil Preparation Prepare the syrup: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil,

Layers of filo pastry filled with chopped nuts, sweetened with syrup or honey; popular across the Balkans. Ingredients (Serves 4–6) Ingredients (Serves 6–8) For the pastry: 250 g phyllo dough 150 g unsalted butter, melted For the filling: 200 g walnuts, finely chopped (or a mix of walnuts, pistachios, almonds) 50 g sugar 1 tsp ground cinnamon For the syrup: 200 g sugar 150 ml water 100 g honey 1 tsp lemon juice 1 cinnamon stick (optional) Preparation Prepare the filling: Mix

Hearty stew made from sauerkraut, beans, potatoes, and smoked pork. Ingredients (Serves 4–6) 300 g sauerkraut or sour turnip, rinsed 200 g dried beans (or 2 cans, drained) 3–4 medium potatoes, diced 1 onion, chopped 2 cloves garlic, minced 150 g smoked pork ribs, bacon, or sausage 2 tbsp vegetable oil 1 tsp paprika 1–1.2 L water or broth Salt and black pepper, to taste Bay leaf (optional) Preparation Soak beans (if using dried): Soak overnight in cold water. Drain before cook

Salted cod cooked with garlic, olive oil, and potatoes. Ingredients (Serves 4) 500–600 g salted cod (bakalar), soaked in water for 24–48 hours, changing water several times 500 ml milk 3–4 cloves garlic, minced 3–4 tbsp olive oil 2–3 bay leaves Salt and black pepper, to taste Fresh parsley, chopped Optional: boiled potatoes for serving Preparation Prepare the cod: Soak salted cod in cold water for 24–48 hours, changing water 2–3 times to remove excess salt. Cut cod into porti