Kosovo is a small and new country in the heart of the Balkans, which gained its independence in 2008. Visiting Kosovo, you can enjoy a big variety of sites and landscapes, from the archaeological heritage of Illyrian, Roman, Byzantine, Serbian and Ottoman times, to the tastes of the traditional cuisine, the mixed architectural styles, the religious heritage in the 13th-century domed Serbian monasteries brushed in medieval art, the preserved traditions and folklore in the villages, and the amazing views of the wild nature in the Dinaric Alps.
The culinary in Kosovo, is a representative of the cuisine of the Balkans and consists of traditional dishes by ethnic groups native to Kosovo. Due to historical and ethnic connections with Albania, it has been significantly influenced by Albanian cuisine and has adopted elements of other Balkan countries.
Bread, dairy, meat, fruits and vegetables are important staples in Kosovan cuisine. As a result of its continental climate, fresh vegetables are consumed in summer while pickles throughout autumn and winter.
Common dishes include pies, flija, stuffed peppers, legume, sarma, kebab. The most common dishes during the winter time in Kosovo contain pickles like sauerkraut, green tomatoes, cucumbers, cauliflower, and condiments such as ajvar (hot or mild red peppers) which is usually seasoned in early autumn.
