(AHG-dah)

A light syrup used in many Balkan and Middle Eastern desserts. Sweet, but never heavy.

(EYE—var)

A roasted red pepper spread you’ll find on tables across the Balkans. Ours is slow-cooked, savory, and gently sweet. We use it the way others use ketchup or mayo.

(boh-SAHN-skah KAH-vah)

Traditional Bosnian coffee, brewed slowly and meant to be enjoyed at the table. It’s strong, comforting, and more about ritual than caffeine.

(CHUHL-burr)

A simple dish of soft eggs and yogurt that’s been eaten for generations. Rich, tangy, and deeply satisfying.

(YUR-oh-krem)

A beloved hazelnut-and-chocolate spread found throughout the region.

(kah-zahn-DEE-bee)

A classic milk dessert with caramelized edges. We use those flavors to inspire one of our lattes.

(koo-NEH-feh)

A warm dessert made with shredded phyllo and melted cheese, finished with syrup. Best enjoyed right when it hits the table.

(PEE-deh)

A wood-fired flatbread common throughout the region. Think of it as a base for eggs, cheese, and herbs. Like a pizza.

(por-toh-kah-LOH-pee-tah)

An orange cake soaked in citrus syrup, made with olive oil and phyllo.

(soo-JOO-kah)

A spiced sausage found throughout the Balkans. Savory and warm.

(SOH-moon)

A soft, slightly chewy bread traditionally eaten with soups, stews, and grilled meats. It’s meant for tearing, dipping, and sharing.

(SOO-hoh MEH-soh)

Literally “dry meat.” A traditional cured meat, gently smoky and deeply flavorful.