Living abroad often prompts a renewed connection to one’s roots, particularly through food, as one London resident recently discovered in the wake of a family loss. Niki Blasina, originally from Vancouver, turned to the traditional dishes of her Serbian grandmother, Vera—affectionately called "Baka"—to bridge the emotional distance. Baka, a vibrant and generous family matriarch known for her spirited personality and love of cooking, inspired a culinary homage featuring beloved Balkan recipes.

Blasina and recipe contributor Anna Tobias prepared a selection of classic dishes representative of the former Yugoslav region, including gibanica, a layered filo pastry pie with cheese and eggs; sarma, sour cabbage rolls stuffed with minced beef and pork mixed with rice and slow-cooked alongside smoked meat; and knedle sa šljivama, also known as plum dumplings or “plum balls,” made from potato dough encasing damsons and served with cinnamon, sugar, and buttery toasted breadcrumbs.

These recipes reflect the broader regional cuisine found across Bosnia and Herzegovina, Croatia, Kosovo, Montenegro, North Macedonia, Serbia, and Slovenia, with variations common throughout the Western Balkans. The Balkans, a region defined variously but generally comprising much of southeastern Europe—including Albania, Bulgaria, Greece, Romania, and parts of Turkey—have a rich culinary heritage shaped by Mediterranean, Ottoman, Slavic, and Central European influences.

Though traditionally preserved within family kitchens and diaspora communities, Balkan cuisine is increasingly gaining recognition beyond these circles. New generations of chefs and food writers are promoting their heritage cuisines to wider audiences, coinciding with rising tourism in Balkan countries. Popular dishes such as burek, ćevapi, and ajvar—red pepper relish—are becoming more accessible, even appearing on supermarket shelves in the United Kingdom.

The phrase “Balkan cuisine” itself is contested. Food writer Irina Janakievska, born in Skopje and residing in London, highlights the political sensitivities surrounding national culinary identities in the region. Her James Beard award-winning book, *The Balkan Kitchen*, adopts the term as a pragmatic umbrella amid nationalistic food delineations tied to relatively recent borders. Janakievska emphasizes the diverse influences across the region, from olive oil and seafood along Adriatic and Aegean coasts to paprika, smoked meats, and preserved vegetables inland.

The ongoing growth in regional tourism is bolstering local food scenes, particularly in Albania, Montenegro, and Serbia. Albania’s recent surge in visitors—12.5 million foreign tourists last year compared to roughly 4 million a decade ago—is part of a broader trend positioning the Balkans as an affordable alternative to more established European destinations. The country’s coastline, nicknamed the “Maldives of Europe,” has benefited from increased flight routes and promotional initiatives by airlines such as Ryanair.

Industry professionals note a significant evolution in how Balkan food is perceived and presented. Andrea Godfrey, head of Regent Holidays—a UK tour operator with longstanding ties to Albania—points to a growing emphasis on culinary experiences as part of tourism packages. Newer generations of chefs increasingly collaborate with local farmers, winemakers, and producers to bring traditional recipes and ingredients into the spotlight, enhancing visitors’ appreciation of authentic regional flavors.

Montenegro and Serbia are also experiencing tourism growth, with visitors drawn to Montenegro’s scenic Bay of Kotor and Serbia’s dynamic capital, Belgrade. British tourists accounted for a notable share of foreign visitors to Montenegro in 2024, while overnight stays by UK travelers in Serbia increased by more than 20% that year.

Back in London, Blasina reflects on the spirit of generosity at the heart of Balkan cooking—its emphasis on abundance and hospitality. Preparing the plum dumplings, she observes that recipes inherently yield large quantities, rooted in cultural norms of welcoming guests with plentiful food and insisting on seconds. This ethos of feeding others not only honors her grandmother’s memory but also underscores the enduring warmth and communal nature embedded in Balkan culinary traditions.