One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, rice or bulgur, various herbs, seasonings, red pepper, paprika, ground sumac, or tomato sauce, while the typical wrapping usually includes vine, cabbage, or sauerkraut leaves, or a variety of leafy vegetables such as collard greens and swiss chard.

Having its roots in the Ottoman Empire, sarma is also traditionally consumed in the Balkans, the countries of Central Europe, the South Caucasus, and the Middle East. Although it is commonly enjoyed as a filling lunch or dinner (typically during the winter season), sarma is often prepared on special occasions and holidays. 

These delectable fried meatballs are prepared in both Albania and Kosovo either as a main dish or an appetizer. The origin of qofte fërguara can be ascribed to Turkish and Middle Eastern influence on the region, evident in both the ingredients and the method of preparation.

The mixture for the meatballs is made by combining either minced lamb or beef, and sometimes even chicken meat with feta cheese, garlic, onions, breadcrumbs, and mint leaves. The mixture is seasoned with salt, pepper, often oregano, and sometimes cinnamon. 

Flija is a typical dish of Albanian cuisine, prepared both in Albania and Kosovo. Although it is commonly termed as a pie or a cake, flija can more accurately be described as a stack of layered pancakes. The recipe consists of two different mixtures; one for the batter - usually consisting of flour, water, salt, and eggs, and the second mixture, used as a filling, prepared by blending together oil, butter, and yogurt or kaymak.

There are numerous versions of the recipe, but the ingredients always remain simple, which is in contrast with a rather laborious and time-consuming method of preparing the dish. The batter is poured in such a pattern that the layers consist of triangle-shaped gaps. 

Djath Sharri or Šarski sir is a salty cheese from Kosovo made with sheep's and cow's milk. Originally, it was made only with sheep's milk since cows were not able to climb the highland. In color, it ranges from white to yellow, and has a typical aroma of dill, a herb that is quite common in the highlands. Šarski sir is produced in two varieties – hard (traditional) and soft.

The cheese is typically sold in wooden or plastic buckets, and it is then consumed on its own, paired with bread, or added to pies and salads.

Kollpite or kullpite is a traditional pastry consisting of flour, warm water, and salt. The dough is rolled out or stretched into very thin dough sheets, which are then stacked on top of each other and drizzled with oil or melted butter in between each layer and on top.

Variations of this pastry also use yeast and sugar for the dough, and the pastry is baked until nicely colored and crispy on the outside and soft on the inside. Although it’s commonly filled with crumbled cheese, kollpite is often left plain, with nothing but oil or melted butter in between the layers.