Balkan Sweets: baklava, tulumba, and hurmašica

In the Balkans, sweets are not just a snack. They are served after dinner, with coffee, or when guests arrive. Time slows down. Small pieces, strong flavors, and always something to drink with them.

Baklava, tulumba, and hurmašica originated from Ottoman cuisine but have developed their own style in the Balkans. Rich, sweet, and drenched in syrup, yet always accompanied by coffee or tea. This contrast is what keeps it balanced.

The crispy layers of baklava, the slight crunch of tulumba, and the soft texture of hurmašica together provide variety. Not large portions, but small bites that linger.

Ingredients (4–6 people)

• 1 package baklava 

• 1 package tulumba 

• 1 package hurmašica 

• Coffee or tea as desired 

Serving

1. Remove the sweets from the refrigerator 15 to 20 minutes before serving. This allows the flavor and texture to come through better.

2. Arrange everything on a platter or board. Do not stack, but place them side by side so you have an overview and everyone can easily choose.

3. Serve with strong coffee or tea. This balances the sweetness and makes the whole experience complete.