Balkans - From Ottoman Traces to Sharing Tables

Promotion of the Region

The Balkans are a region influenced by the Ottoman Empire for centuries and blended with Turkish culinary culture. Rumelian cuisine, an integral part of Turkish cuisine, has evolved over centuries in interaction with Anatolia. From börek and köfte to coffee and baklava, many flavors form a cultural bridge between the Balkans and Turkey. This journey offers students the opportunity to explore both historical and gastronomic ties.

Gastronomy Heritage

• Dishes: Cevapi (meatballs – Bosnia/Serbia), burek (pastry – all Balkans), ajvar (Macedonia), flija (Kosovo), trileçe (Albania), njeguški pršut (Montenegro).
• Common Cultural Tastes: Turkish coffee, baklava, yoghurt culture, pastries and grill traditions.
• Culinary Traditions: Sharing-oriented tables, coffeehouse culture, Ottoman heritage carried over by migrations.

Educational Contribution

• History: Ottoman legacy, Balkan wars, multicultural life.
• Geography: The mountainous structure of the Balkans, lakes (Ohrid, Shkodra), rivers (Danube, Sava).
• Gastronomy: The common heritage of Turkish and Balkan cuisines (coffee, pastries, baklava).
• Biology: Vineyards, olive groves, ecosystem of the Adriatic coast.
• Culture-Art: Bazaars, coffeehouses, traditional music (sevdalinka, kolo).

Local Producers & Workshops

• Skopje Old Bazaar: Introduction to spices and pastry culture.
• Ohrid Fishermen: Lake fish and sustainable fishing.
• Prizren Flija Workshop: The tradition of baking layered dough with students.
• Tirana Trileçe Workshop: Making traditional desserts.