Gaziantep etc. The meatballs come in varieties of çiğ köfte, içli köfte, meatball with malhita (lentils), sour small meatballs, and small meatball with yoghurt. Gaziantep's food is known for being spicy compared to other Turkish cuisine; many of the local specialties as well as savory foods shared with other regions of Turkey are prepared with Aleppo pepper, a type of chili pepper, and paprika. Antep's desserts include the sweet pastry baklava, burmalı, künefe, kadayıf, etc. In 2013, Gaziantep baklava became the first Turkish product with a European protected designation of origin and geographical indication. Antep is also famous for its slender
Montenegrin cuisine Rakia and pelinkovac are traditional distilled drinks from the Balkan. Montenegrin cuisine Montenegrin cuisine is a result of Montenegro's geographic position and its long history. The first large influence came from the Levant and Turkey, largely via Serbia: sarma, musaka, pilav, pita, gibanica, burek, ćevapi, kebab, đuveč, and Turkish sweets such as baklava and tulumba. Hungarian cuisine influences stews and sataraš. Central European cuisine is evident in the prevalence of crêpes, doughnuts, jams, many types of biscuits and cakes, and various kinds of breads. Montenegrin cuisine also varies geographically; the cuisine in the coastal area differs from that of the