Burek sa sirom is a phyllo pastry that is round or coil-shaped and filled with a mixture of cheese and eggs. The dough is made with flour, salt, and water (and perhaps a bit of oil) and stretched into translucent sheets. The sheets of phyllo dough are stacked in a large tray, and each sheet is sprinkled with oil or oil and mineral water and spread with the cheese and egg filling. Still, you might have heard that burek can only be called burek if it's filled with meat. That is, if you live in Bosnia and Herzegovina, but not everyone does, nor is burek really Bosnian – in fact, it has Turkish origins. In Bosnia, burek (with meat) and other types of similar pies such as sirnica (cheese) and krumpiruša (potatoes) are usually rolled into a coil, while Croatians and Serbs have a more relaxed approach – burek can be round and cut into quarters, or rolled into a coil – both shapes are good, and both can be called burek sa sirom (when filled with cheese, of course). Initially, burek was brought over to Niš in the 15th century, and it was prepared as a round pie. After World War II, burek came to Croatia and Slovenia. The term burek sa sirom, denoting a round or coil-shaped pie filled with cheese has been so engrained into Croatian culture (for more than 50 years) that it can be considered a Croatian classic regardless of its name. The most important thing is that it's delicious, filling, and a great breakfast staple for many Serbs and Croatians, especially when paired with a refreshing cup of yogurt on the side.
Grilled sardines are a simple, traditional seafood dish especially common in coastal Mediterranean areas and during summer months, when fresh sardines are plentiful. The dish is straightforward and emphasizes the natural flavors of the sardines: they are typically marinated in a mixture of olive oil, lemon juice, black pepper, and salt (although a variety of spices and herbs can also be added, depending on the region) before being grilled over a charcoal fire. The dish is usually served as an appetizer or a part of a meze, along with bread, boiled potatoes, sautéed vegetables, or salads, and is best paired with lighter, sweeter local white wines.
Češnjovka is a traditional sausage made from pork. It is slightly spicy due to a large amount of garlic added into it as a flavoring, hence the name that can be translated as garlic sausage. In the city of Samobor, where češnjovka is a popular local specialty, the sausage is typically paired with the city's own mustard, Samoborska muštarda, which is often sold across the city in little ceramic pots. Češnjovka is also popular throughout central and northern Croatia during the festive winter period, when it is sold at numerous food stands and paired with sauerkraut or mulled wine.
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