Kosovar cuisine

With diversity of recipes, the Kosovan daily cuisine adjusts well to the country's occasional hot summers and the frequent long winters.

[1] Breakfast in Kosovo is usually light, consisting primarily of a croissant with coffee, sandwiches, scrambled eggs, omelettes, petulla or toast with salami, processed cheese, lettuce and tea.

The most common dishes in wintertime in Kosovo contain pickled items like sauerkraut, green tomatoes, cucumbers, cauliflower, and condiments such as ajvar (hot or mild red peppers) which is usually seasoned in early autumn.

A variety of pies are common: Typical salad ingredients include tomatoes, onion, garlic, pepper, cucumber, potato, cabbage, lettuce, carrots, and beans.

A speciality is considered the tavë krapi, carp cooked in a pot, more widely used in cities around the Dukagjini valley, notably Gjakova because of its relation with Shkodër.

Another popular beverages include boza, lemonade, kompot (usually drank during the autumn and made with seasonal fruit such as quince), beer, as well as coffee and teas.