Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese. The filling contains cheese (fresh or aged, most commonly sulguni), eggs and other ingredients. It is Georgia's national dish.
A czech pub snack, sautéed onions, smoked ham and sauerkraut in crispy breadcrumb coating, muddled with fresh garlic and drizzled with a sour cream drizzle.
Kielbasa Dogs (Poland)
In Poland, kiełbasa is often served garnished with fried onions, and – in the form of cut pieces – smoked kiełbasa can be served cold, hot, boiled, baked or grilled. It can be cooked in soups such as żurek (sour rye soup), kapuśniak (cabbage soup), or grochówka (pea soup), baked or cooked with sauerkraut, or added to bean dishes, stews (notably bigos, a Polish national dish), and casseroles. Kiełbasa is also very popular served cold as cold cuts on a platter, usually for an appetizer at traditional Polish parties. It is also a common snack (zagrycha) served with beer or plain vodka.
"Trilece" Milk Cake (Albania)
Albania is known for it’s honey or sugar soaked desserts and this Albanian three milk cake is a very welcoming difference. Soft, sweet and milky, refreshing all year round.
It is a traditional Albanian dessert that has spread all over Europe, celebrity chefs are releasing their own versions of it and it's often called ‘a Balkan cake of mystery’. At a guess this is due to the different combinations of milk that can be used and the real unknown certainty of where the dessert recipe really did originate from.