ROMANIAN ZACUSCĂ RECIPE - It’s Fall, and in many Romanian homes this is equivalent with preparing for the winter. Since fresh produce are hard to find in the winter, are usually more expensive and generally tasteless, Romanians conserve the tastes of the Autumn and its finest flavors.
Cevapcici (Croatia). 'Grilled, garlicky, skinless sausages, about the length of your finger, made from a blend of minced beef and pork (or lamb in Bosnia and Turkey), ćevapčići are served with flat somun or pita bread, and traditionally accompanied by diced onions or other accoutrements such as ajvar (red pepper and aubergine relish) or yoghurt.' http://www.lonelyplanet.com/croatia