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Paprika, an essential ingredient in Hungarian cuisine, on sale in Budapest’s central market

Croatian and Serbian cuisine are very similar, both being influenced strongly by Middle Eastern ways of cooking assimilated during many years of Turkish occupation. Čevapi or čevapčići (spiced meatballs), pljeskavica (minced meat patties similar to a hamburger) and ražnjiči (kebabs), all often served with green peppers and ajvar (tomato, pepper and aubergine sauce), are widely found in snack bars and restaurants. Other meats include pork, lamb, veal and beef. Karađorđeva šnicla (Karadjordje’s steak), rolled stuffed veal or pork, breaded and baked, is also known as maiden’s dream because of its erotic shape. Many small restaurants along the Danube may only serve fish, mostly šaran (carp), som (catfish), štuka (pike) or pastrva (trout). Commonly found snacks include different kinds of burek, greasy filo pastry pasties filled with cheese, meat or spinach.

Romanian meals usually start with ciorbă (‘sour’ soup) made with either burtă (tripe), peste (fish), văcuţă (beef) or legume (vegetables). A popular main course is tochitură (hearty meat stew in a spicy red pepper sauce) served with mămăligă (maize-meal polenta), cheese and a fried egg. Mici are small flat grilled minced pork patties, often sold by number from street vendors, while sarmale are cabbage leaves stuffed with meat and rice. Near the Danube, and throughout the delta, fish is abundant, most commonly crap (carp), somn (catfish) and ştiucă (pike). The most common dessert (in smaller restaurants often the only dessert) are clatite (pancakes) served with chocolate or jam.