The cuisine of Kosovo compatibly matches with the area’s continental climate. The Kosovar daily cuisine consisting of various pies and an assortment of meat, coordinates well with the hot summers and cold winters it possesses.  As a result of its continuous history involved with conflict and invasion, the cuisine of Kosovo has been developed consisting of dishes from various nationalities such as: Albanian, Serbian, Turkish, Greek, Croatian, Italian, and more.

Prior to the winter hitting the area, the Kosovars usually prepare the pickled vegetables and pasterma (dried beef), and have it ready for winter consumption. Other winter dishes consumed by Kosovar include ayvar (red pepper paste in hot or mild varieties), pinxhur (paste made of tomatoes, peppers, garlic, eggplants, salt, and oil), and more, which are typically traditions which are shared among many Balkan countries like Macedonia, Serbia, Bosnia & Herzegovina, and more.

The Republic of Kosovo also has a reputation of consuming an assortment of pies in which the most popular one is the so-called flija which is prepared all year round but remains a summer favorite.
Additionally, plenty of traditional with high possession of nutritional value is highly consumed in Kosovo. The classic and most consumed dishes of Kosovo are mainly made of beans, peppers, meat (mostly beef, lamb, chicken, & fish), potatoes, legumes, pastry, and dairy products and are chiefly prepared by roasting as opposed to boiling.

Pastry dishes including burek are also very popular and a characteristic which is not even rare in Boston, Massachusetts. Flija is very common and it is made of pastry layers which are not thicker than such of pancakes and topped with cheese, kaymak, yoghurt, fat, cream, and oil. Mantiya is another ordinary dish made of pastry and filled with meat and shaped into small cushions of squares.  There are also very common beef, spinach, and cheese pies which are made of layers of pastry and filling. Ispogaca is also another Kosovar typical dish which is made of corn flour. Another important part of the Kosovar cuisine is the dairy products consisting of milk, yogurt, spreads, cheese, kaymak, and such.

As a result of the continental climate, vegetables are mainly flourished and consumed in the summer season whereas the common pickled vegetables known as turshija, are served all-year round and mainly consumed during the winter as a salad or side dish.

Finally, the key meals of Kosovo are burek, pies, kebab, sausages, stuffed peppers, lamb, beans, sarma’s, and many more.

Last but not least, the kebabs with the complementary round bread known as samun are grilled perfectly and served with roast pepper, tomato, cabbage, cucumber, and cottage cheese which you will find completely irresistible.  There are many Qebaptores positioned all around and in almost every street of Prishtina and the other key cities, therefore it will not be hard to get a hold of the delicious samun.