Recipes, guides and stories about Turkish food
Gibanica, Sarajevo burek, Turkish su böreği and sigara böreği all come from the same Ottoman family of thin dough, cheese and patience. The family tree of the Balkans' favorite pastry — plus tricks and ingredients for a homemade version.
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Late August in Serbia means ajvar season: roasted peppers perfume whole neighborhoods and every kitchen turns into a small preserving plant. Turkish cuisine keeps a parallel tradition — biber salçası — and its ingredients can be the secret weapon of your zimnica.
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Kajmak is one of the few words a Serb and a Turk pronounce identically — while meaning two different things. The story of matured, salty Kraljevo kajmak and fresh, sweet Afyon kaymak, plus everything you need for the sweet side of a Turkish breakfast in Serbia.
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You have tasted sumac in a Turkish restaurant and wondered about that tangy red magic. Here are five uses in dishes Serbians already cook: sumac onions, šopska salad, roast meat, cucumber salad and yogurt sauces.
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Opening a Turkish grocery catalogue for the first time and not sure where to start? Here are the 15 products at the heart of Turkish cooking — from Çaykur tea and Baldo rice to sumac and tahini-molasses — with why and how to use each.
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Turkey knows heat — and its summer drinks prove it. Ayran in two minutes, mint lemonade, Beypazarı sparkling mineral water from a 135-year-old spring, beetroot juice and cold-brew Turkish tea.
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The secret of great ćevapi is not just the meat — it is the spices. Cumin, black pepper, crushed paprika, oregano and sumac: Turkish spices that lift Serbian barbecue, plus a yogurt marinade for šiš and a sumac-onion side.
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Turkish market in Serbia — Eksen Doo: original Turkish products via direct import, with nationwide delivery and B2B HoReCa terms.
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Where and how to buy authentic Turkish products in Serbia — Eksen Doo online ordering, payment by card/bank/COD, delivery across Serbia.
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More and more Turkish is heard in Belgrade, Novi Sad and Niš — students, families, entrepreneurs. And when they sit at a table with Serbian neighbors, a small miracle happens: half the menu needs no translation. A dictionary of shared flavors, and a pantry for both sides of the bridge.
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Krofne are Serbia's number-one recipe search; mekike rule the morning bakeries. In Turkey the same family lives on as lokma, pişi and tulumba. The story of fried dough across the Ottoman map, a syrup-soaked lokma recipe (naturally vegan) and toppings worth waking up for.
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World Cup 2026 is on and chips got boring in the group stage. In 30 minutes build a Turkish meze platter: ezme, haydari, hummus, acuka, oven-baked lavash chips and homemade ayran.
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