6 Things to Eat Next Time You’re in Kosovo

Looking back on my 9-month trip around the world, I can honestly say that besides Italy (obviously), Kosovo cuisine was my favorite. What! Where even IS Kosovo? What is Kosovo like? Who talks about Kosovo?

Kosovo has only been an independent country since 2008, and apparently, it’s still very much a hidden gem. It is nestled between Serbia, Montenegro, Albania, and Macedonia, in a place called “The Balkans.” No, not the Baltics; that’s way up north. We’re talking about Southeastern Europe, the area directly north of Greece and west of Turkey and the Black Sea.

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Why Kosovo Cuisine is the Best

Because of its geographical location, this entire region has seen a plethora of cultural influences over the years. The area that is present-day Kosovo used to be part of the Ottoman Empire, Italian-occupied Albania, Nazi Germany, Serbia, Montenegro, Yugoslavia, and Albania. One of the greatest results of this turbulent path is an incredible marriage of Western and Eastern cuisine.

It’s like the best parts of Turkish cuisine combined with a Western influence. That makes it not too entirely foreign that my stomach can’t handle it, but instead, just enough unique flavor to start a party with my taste buds.

Related: Tips for Traveling in the Balkans

I’m convinced that a lot of the food we eat in the US is so processed that it has lost flavor (not to mention nutrition), or perhaps it’s just fake food (don’t get me started). In other countries, I find that because they don’t focus on mass importing and exporting foods, they use locally sourced, non-processed ingredients, resulting in rich flavors in even the most basic foods.

Less is more. Any 3-ingredient pizza in Italy will be 100 times more delicious than a 12-topping pizza in the United States. Who needs all that extra crap anyway?

I found that the cuisine in the Balkans follows this same sort of idea. Kosovo does it especially well. Here are some of my favorite foods I experienced in Kosovo:

Alt text: Two women in hairnets and white uniforms prepare traditional flatbreads, spreading batter over large circular trays in a kitchen setting. A man with a camera films the process, capturing the details of this culinary tradition. The scene highlights the intricate preparation of the bread and the focus on documenting cultural food practices.

Flija (FLEE-ya)

This is a story in itself. Flija may be the most complex simple dish I have ever seen. It takes about five hours to make one, and I don’t mean you can leave it to bake, we’re talking five hours of constant work and attention. It is made by pouring alternating layers of thin batter (in triangle patterns) and cream into a circular pan and baking each layer one at a time with a special lid that is either electric or covered in hot coals. Simple and delicious.

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Alt text: Plate of grilled meats including sausage, chops, and a patty, served with fresh greens and a piece of flatbread. A side salad with tomatoes and cabbage sits on a separate plate, and a bottle of water and sunglasses are nearby on the checkered tablecloth. The meal reflects a hearty, traditional spread.

MEAT

I am almost drooling just thinking about all the flavorful meats to choose from. You can order a board of different cuts of grilled meat, which comes with bread that you can stuff them in (similar to čevapi). There are dips, lettuce, tomato salsas, and other things to add if you want. Again, it’s so simple and so delicious.

Related: 4 Reasons to Visit Sarajevo Right Now

Alt text: Plate featuring a whole grilled fish garnished with garlic, accompanied by roasted potatoes, sautéed vegetables, a small serving of rice, and a wedge of lemon. Fresh parsley and a slice of tomato add color to the dish. The presentation reflects a balanced and flavorful meal, ideal for seafood lovers.

Trout

Okay, I NEVER order whole fish because I get too impatient with picking out the bones, and if I’m being honest, I just don’t love seeing a face still attached to my food. That being said, I wanted to order this traditional trout in Kosovo because it is a staple dish.

It was easily the best trout I’ve ever had. It was cooked to perfection with just the right seasonings. Take me back.

Alt text: Overhead view of a shared meal on a red checkered tablecloth, featuring various dishes including a fresh salad, pieces of toasted bread, dips in small bowls, and pastry-like rolls on wooden boards. Empty and partially used plates, glasses, and utensils show signs of an enjoyed meal. The setup evokes a casual, communal dining experience with a variety of flavors.

Dips

This was one of the best parts of meals in Kosovo. Along with the Flija and other stuffed and baked bread that they do so well, Kosovars are the masters of dips.

Spicy dips, yogurt dips, tomato dips, pepper dips, cheese dips, all the dips! My favorite was a hot pepper cheese dip. Oh, to recreate that, I guess I will just have to go back.

Alt text: A cup of espresso served in a white ceramic cup and saucer, accompanied by a small package of Prince Belgium sugar. A metal spoon rests on the saucer, and the setup sits on a light wood table. The espresso has a creamy layer on top, indicating a freshly made drink.

Espresso

Move aside, Italy, you have competition when it comes to espresso. I can’t even believe I’m saying that, but it’s true, and Kosovo is it.

They take their espresso culture seriously, it is a craft, and they are good at it. They also like to sprinkle chocolate on top of their cappuccinos. Sign me up.

Rakia

Okay, Rakia itself is not my favorite drink. It’s the homemade liquor that every country in the Balkans makes differently. However, out of all the Balkan countries where I’ve enjoyed tasting some rakia, Kosovo’s was by far the best. My favorite was a Walnut Rakia that I tried in the town of Peja. Who would have thought?

It’s a little early to talk about Kosovo as a contender in the craft beer scene. Still, they do happen to have one microbrewery in the capital city of Prishtina that makes a few styles, including a delicious Porter. Judging by the rest of the cuisine in Kosovo, it’s probably only a matter of time before they also have an award-winning brewery.

I look forward to my next visit to the Balkans for many reasons, but I really can’t wait to eat the food again. I’ll leave you now with one piece of advice. Next time you’re casually passing through Kosovo, EAT AS MUCH AS YOU CAN.

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