Our diet, like that of our Balkan neighbors, absorbed many Middle Eastern elements during the five centuries of Turkish rule of the Balkan Peninsula. But nevertheless, Vlach cuisine retains several distinctions.
(Pita is perhaps the prime example. Those in America who are acquainted with it have probably eaten spanakopita (spinach pita), often made with prefabricated dough. Vlach purists prefer to roll out the layers of dough by hand and add an almost endless variety of stuffings – in addition to pita di spinak (spinach), there is pita di prash (leeks), pita di lapti (milk), pita di ordzuts (nettles), pita di curcubeta (squash), pita di ouaua (eggs), pita di tseapi (onions), and on and on.)
On this page we offer recipes, videos, and tips to all food-loving people. We start with recipes we’ve published over the years, but please don’t hesitate to submit your own favorites — we look forward to sampling the results!

Cara Cu Vin (aka Carni Cu Yin)

Ingredients: 1 lb. top round beef, cut in 1 1/2 inch cubes 1 stick of butter 1/2 cup flour 1/2 cup red wine 1/4 tsp.


Layer ingredients: 1 lb. kadaifi, shredded 1 lb. butter, melted 1 lb. walnuts, finely chopped Syrup ingredients: 2 1/4 cups sugar 3 1/2 cups water

Maia’s Pita di Spinaku Recipe

Note: This is reprinted as it appeared in the Global Feast Cookbook, published by Mystic Seaport Museum in 1994 and edited by Annice Estes. We are members of