To start with, apart from its history, natural beauties, and hospitality, Balkan is widely recognizable for its delicious food. Evidently, its cousin grew and evolved under many influences. Consequently, there are specialties as representatives of this unique, but simple cuisine. A rich diversity of Balkan Food Chicago IL can be tasted in 016 Restaurant & Sandwich Shop.
The uniqueness of Balkan dishes
Balkan Food Chicago IL is there to spoil both one’s stomach and heart. Serbian cuisine has seasonal food as a crucial element. Frequently, the main ingredient of the dish is meat. What is more, grilled, roasted, or smoked Serbian meat dishes are distinct. For instance, pljeskavica is a Serbian burger and a perfect combination of ground pork or beef patty. So, in the Serbian city Leskovac, there is a grilled meat dishes festival every year. Also, chievapi are skinless beef sausages that guests eat with onions and kajmak.
On top of that is a Balkan starter or meze as a tasty combination of cheese and smoked meats. Also, Serbian proja is a highly-recognizable cornbread. Moreover, cooks serve it with sweet paprika or pickled veggies.
Additionally, sarma is a representative of Balkan food as a mix of ground beef or pork with rice. Also, chefs roll sarma in cabbage leaves. That is why the taste of Serbian sarma is special.
Secondly, burek is a kind of cheese, spinach, or ground beef pie. Significantly, it is made with filo dough.
Notably, Balkan salads are an important ingredient of the cuisine. For instance, shopska salad is unique. So, its specific taste comes from cucumbers, tomatoes, onions, herb vinaigrette, and shaved feta cheese.
Equally important are Serbian drinks. Therefore, rakija is a traditional fruit brandy that people prepare in all parts of Balkan. For example, the most popular rakijas are from plums, pears, grapes, apples, or quinces.
016 Restaurant & Sandwich Shop is an ideal place for every food lover to taste Balkan food. All interested can order online or make a reservation by calling +1 (773) 271 7006.