Montenegrin cuisine

Goulash (, ) is a meal made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

dairy product produced by souring heavy cream, popular in Eastern and Central Europe

Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe.

Ćevapi (, ), known as kebapi () in North Macedonia, is a grilled dish of minced meat found traditionally in the countries of southeast Europe. It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Slovenia, Croatia, Kosovo, Montenegro, North Macedonia, and Romania.

thumb|Prosciutto di Parma Prosciutto ( ; ), also known as prosciutto crudo, is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced.

Palačinka (plural Palačinke) is a thin crêpe-like variety of pancake of Greco-Roman origin. The dessert is common in the Balkans, Central-, and Eastern-Europe.

Pörkölt () is a meat stew which originates from Hungary, however is eaten throughout Central Europe.

Hungarian fish soup

traditional soup prepared from stinging nettles

culinary traditions of Montenegro

thumb|Famous Bled cremeschnitte

Kačamak is a kind of maize porridge made in parts of Western Asia and Southeastern Europe. Its name is derived from the Turkish word , meaning 'escapade'.

Venetian doughnuts served during Carnival

Popara (Cyrillic: попара, , papara, ) is a dish made with bread. Typically the bread should be old, stale and have a thick crust. It is soaked in either hot tea, milk or water. Sugar, honey, butter, and cheese are often added. It is mostly made in Bulgaria, Greece, Serbia, Bosnia and Herzegovina, North Macedonia, Turkey, Croatia and Montenegro.

thumb|A carp cooked in a sač

Pinca (also pogača, sirnica or pinza or Osterpinze) is a variety of Easter bread native to Italy, Croatia, Slovenia and Austria. It is particularly popular in Istria, western Croatia, in parts of the Province of Trieste, and the historical region of Dalmatia, the Goriška region of Slovenia, the Slovenian Littoral, southern Austria and Gorizia of Italy.

Sataraš is a light vegetable stew made of bell peppers, tomatoes, onions and condiments that is popular throughout southeast Europe.

thumb|Knedle with meat filling thumb|Knedle made of curd-based dough, filled with strawberries and peaches thumb|Apricot-filled knedle coated in buttered breadcrumbs and sprinkled with powdered sugar Knedle (plural from ), is a dish of boiled ball- or oval-shaped dumplings with a filling. The dough can be potato-based or made of choux pastry; sometimes it is curd-based. It is filled with fruits (whole strawberries, prune plums, apricots, pieces of apples), mushrooms, curd cheese, meat, and other ingredients. Knedle are popular in Central and Eastern European countries. The fruit-filled variant

Balkan cake dessert

thumb|Brodetto alla vastese, from Vasto, [[Abruzzo, Italy]] Brudet or brodet is a fish stew made in the Croatian regions of Dalmatia, Kvarner, and Istria, as well as along the coast of Montenegro. Brodetto di pesce, or simply brodetto (broeto in Venetian language, brudèt in Romagnol dialect, el brudèt in Fanese, el brudettu in Portorecanatese, lu vrëdètte in Sambenedettese, lu vredòtte in Giulianova dialect, ''u' Bredette in Termolese, lu vrudàtte in Vastese dialect), is the signature dish of almost all Italian Adriatic coastal cities (famous are fish stews from Venetian Lagoon, Romagna, March

Pasulj (from phaseolus; ), grah () or grav () is a bean stew made of usually white, cranberry or pinto beans, and kidney beans, which is a popular dish in Balkan cuisine. It is normally prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock, and is a dish typically eaten in the winter months, especially around the Christmas period. Other commonly used ingredients include carrots and onions. Another version of the dish using baked beans is known as prebranac.The dish can be served both hot or cold, and it is typically served with a side of sour cream or ajvar,

dry-cured ham from Njeguši

Krofne (Albanian and ; Bosnian and , ; ; ) are airy filled doughnuts. They are round and usually filled with jelly, marmalade, jam or chocolate as well as butter, Nutella and cinnamon. They can also be filled with custard, or cream, but that is usually less common. The name comes from German Krapfen, and it is a variation of the Central European pastry known as the Berliner. They are also similar to beignets.