The great ethnic and religious diversity of ex-Yugoslavia, coupled with its turbulent history, geography, and climate of the region, has produced an interesting variety of cuisines.
Good part of the terrain is mountainous, there are also large areas of fertile plains, excellent grazing land for cattle, sheep, and goats, and a coastline with a rich supply of fish and shellfish from the Adriatic Sea.
Grapes, strawberries, cherries, quince, figs, and melons grow in warmer areas. Walnuts, cabbages, and root vegetables are important crops in the colder regions. Vast fields of wheat and corn stretch to the horizon.
Also every region boast its own dairy products: yogurt, sour cream, kajmak (a type of clotted cream), and a surprising selection of cheeses.
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