Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally considered to at least include the modern countries of Albania, Bulgaria, Turkey, Romania and Greece and the former Yugoslavia, with the possible exception of Slovenia and northern inland regions of Croatia.
Easter breakfast is eaten in Serbia for Orthodox Easter. It is also popular in North Macedonia, Montenegro and Bosnia and Herzegovina. A similar meal is eaten in Slovenia but with Slovenian potica instead of cake.
Ćevapi or ćevapčići 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, Croatia, Kosovo, Montenegro, North Macedonia and Western Romania.
Bosnian ćevapi served with kajmak, onion and traditional flatbread called somun
Ćevapi in lepinja, with ajvar
Ćevapčići are shown on the right in this example of Serbian cuisine.