Invented at the beginning of the XIX century by a modest baker in the city of Gouda, these sweet “syrup wafers” are more like cookies, as they are ideal for dipping into a hot drink. Today they are sold in supermarkets throughout Holland.<\/p>\n Burek, Albania<\/strong><\/p>\n The multilayered pastry from the filo dough is popular throughout the Balkan Peninsula. In Albania, you can try different varieties of such pies, for example with pumpkin, salted cheese, minced meat, onions and tomatoes and even with nettles.<\/p>\n Wiener Schnitzel, Austria<\/strong><\/p>\n This dish is considered one of the symbols of Austria. The classic Viennese schnitzel is a very thin piece of veal cut in breadcrumbs, fried to a golden brown color in a large amount of fat or butter. As a side dish, as a rule, this dish is served with potato or rice, and decorated with lemon and parsley.<\/p>\n Zagorskie shtokli, Croatia<\/strong><\/p>\n Each region of the country has its own variation on this dish, but its essence remains the same: it is pastry with curd cheese and eggs, which is poured with butter, cream or sauce. This is a very delicate dough that needs to be eaten with a fork.<\/p>\n Draniki, Belarus<\/strong><\/p>\n The potato pancakes are popular throughout Eastern Europe. But they are especially loved by Byelorussians who, since the 1830s, used this appetizing fried dish with sour cream and cranberries for breakfast. Draniki can be baked in pots.<\/p>\n Chevapi, Bosnia and Herzegovina<\/strong><\/p>\n These small sausages are fried on fire. It has been so since the time of the Ottoman occupation, when local peasants in the mountains began to cook these mini skinless sausages on sticks over open bonfires. Today, in Bosnia, the Cevapi has become a popular street food. They are served in a pite, sprinkled with creams.<\/p>\n Shkembe Chorba, Bulgaria<\/strong><\/p>\n The Bulgarian word “shkembe” is translated into Russian as “stomach”. As a matter of fact, it is a soup made from giblets, which today is especially popular in Sofia. It warms you on cold winter days, helps to cure a hangover and simply gathers dear and close friends at the table.<\/p>\n Paella, Spain<\/strong><\/p>\n Everyone knows the Spanish tapas, but being in Spain means you have to try the paella, a traditional dish of rice, vegetables, seafood or meat, sprinkled with saffron. It is offered in almost all restaurants in Spain.<\/p>\n Trdelniki, Czech Republic<\/strong><\/p>\n You will find these cylindrical buns in street stalls and shops in all the cities of the Czech Republic. The dough is baked on a metal tube, then sprinkled with cinnamon, sugar and walnuts.<\/p>\n Smererebrol, Denmark<\/strong><\/p>\n Smererebrol is a Danish sandwich. And it will take you a long time to try all the possible varieties of this Danish snack. One version of it, mysteriously called “the night snack of a veterinarian”, has a layer of corned beef, pouring and red onion.<\/p>\n Poronkaristus, Finland<\/strong><\/p>\n This Finnish dish is a piece of lean venison, stewed and seasoned with salt, pepper or beer. It is served with pickled cucumbers and cranberry jam.<\/p>\n Crepe, France<\/strong><\/p>\n We used to regard delicate pancakes as being an originally Russian dish. However, in France, such pancakes, made from a batterless dough – crepes – are equally popular. A\u00a0variety of jams and marmalades, and more other nourishing ingredients like eggs, meat, fish and seafood are used in filling these pancakes.<\/p>\n Suvlaki, Greece<\/strong><\/p>\n In Greece, the classic small kebab called souvlaki, made from pork or chicken baked on charcoalare, is being sold in the streets almost at every corner.\u00a0Usually, is is being eaten by dipping it into a sauce of dzadzyki, with French fries and a crispy hot cake or slices of grilled bread.<\/p>\n Langos, Hungary<\/strong><\/p>\n![\"food\"](\"https:\/\/meets.com\/articles\/wp-content\/uploads\/2017\/04\/0011.jpg\")
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