Poland food
Kiszka (literaly meaning “intestine”) is a kind of black pudding made of blood and the meat of organ combined with oats. There are different ways that Kiszka is prepared, including spices added to the sausage, such as paprika. Here I put the picture of “Kiszka Ziemn” (Ziemn would be translated to “rustic”). It was savory, tender and tasty indeed!


Albania food
Byrek (pron: boo-rek), the famous street side snack in Balkan area, is a baked pastry with a savory filling. The skin is very flakey flour daugh (called “fillo dough”), and the filling usually include white cheese, spinach or minced meat.

Kapusta Kiszona

Poland foodKapsta=Cabbage, Kiszona=Pickled. It is considered as same as Sauercraut which is made by a process of pickling called lacto-fermentation. The process gives the cabbage a distinct sour flavor, which is where it gets the name Kapusta Kiszona.


Romania food
It is maiz-meal staple, and is as principal food in Romania. It is very simiral to African Pap, Ugali, Nsima and so on. It fits to , for example, “tochitura” (romanian traditional assortment of fried meats and sausages). Andmore it also fits to “Smantana” (sour cream) or “brunza” (fresh cheese). Romanian lady made it like this picture! So Sweet!

Ciorba de Burta

Romania food
Ciorba is the traditional dish in Romania! This one contains cow's stomack (see on the spoon). It has tasty of Bors and bone stock. We can put some “Usturoi” (minced garick in vinegar) and “Smantana” (sour cream).

Ciorba or Bors

Romania food
Amaging ingredients! This soup contains Bors (fermentated wheet water) and has a little bit sour tasty. Note that “Chorba in Transylvania” and “Bors in Moldavia” is same. Nowadays housewife makes plenty Ciorba for several days. People eat Ciorba and bread in supper.


Romania food
Chorizo, bacon or pork meat is fine cut and simmered in oil. Tochitura is one of Romanian traditional dish. The oil has hot taste from chorizo, it was so good with “Mamariga” (yellow one, principal staple food). One black pepper is put on the fried egg, can you see it? It is also Romanian style :)

Snitel de pui

Romania food
It is chicken cutlet. “pui” means chicken and “snitel” means cutlet. We can often see this dish in eastern and central Europe. Andmore, fried popatoes (you can see it in this picture) is called as “Cartofi Prajiti” in Romania.


Romania food
It is Romanian traditional food preservations. “Zacusca” puree contains various vegetables. Something I tried contained tomatoes, eggplants, red paprica, onion, and more vegetables with salt, pepper, and oil. Romanian lady told me that it is one of most important Romanian native fare, so people makes large huge pan and makes for plenty of bins.

salata de icre

Romania food
It contains fish egg, onion, lemon and oil (is like Greek and Cyprus Taramo salada). sometimes contains fine chopped olive. It is fine emulsion like a mayonaisse, but further more tasty than mayonaisse! Please have it with bread :)


Romania food
We can find this secret fluid at the market and so on. This liquid is essential for “Chiorba”(or “Bors”) which is one of most traditional soup. This contains wheet and water, fermentated well and makes sour taste in Chiorba. If you make a soup without bors, it should be called “Supa”. Note that it is not for drinking directly.


Serbia food
Pronunciation is like “Chevapchichi”. It is stick type hamburgh with salt and spices, and is wide availed in and around Serbia. In Belgrade, the famous restaurante “?” served nice cevapcici.


Serbia food
Those who hear “Goulasch” can imagin the Hangarian native fare, however, it means just simmered meat. I ate simmered beef meat. It's not hot, salty nor soupy but very tender!