Balkan's 'Musaka' (Potato and Mince Moussaka)

This is an economical and popular dish in Balkan countries. More or less, all nations there make it this way.You can omit and / or add your favorite flavours (in form of herbs).

Ingredients:

1,2 kg potatoes

1/2 kg beef (or other ) mince

1 onion,finely chopped

2 garlic cloves, crushed

1 tsp + salt

1/2 tsp + black pepper

1/2 tsp cumin powder

1/2 tsp oregano powder / dry crushed leaves

oil (spray is ok) 

4 eggs, beaten

Method:

Preheat oven to 180*C; prepare a baking dish, oil it (or place baking paper on bottom).

Mix mince with onion (I always fry chopped onion in a little oil, but it's not necessary), garlic, salt, pepper and cumin. Peel potatoes and slice them thinly. Place half of potatoes on bottom of dish, spread mince mixture, then cover with other half of potatoes. Beat eggs with a pinch of salt, pour over potato layer,  oil the top, sprinkle with oregano and bake for 45+ minutes. Serve with salad.

Balkanska Musaka

Popularno i ekonomicno jelo kod nas. Uvijek mozete dodati ili oduzeti arome koje volite (u formi zacinskog bilja).

Potrebno:

1,2 kg krompira

1/2 kg mljevenog mesa

1 crveni luk, sitno sjeckan

2 cena bijelog luka, protisnuta

1 k soli +

1/2 k crnog bibera+

1/2 k kima u prahu

1/2 k suhog origana ili u prahu

ulje (spray)

4 jaja, umucena

Nacin:

Ukljucite rernu na 180*c; pripremite tepsiju (nauljite ili postavite papir).

Pomijesajte meso sa lukom (ja uvijek proprzim luk u malo ulja, ali nije neophodno), kimom, bijelim lukom, biberom i solju. Ogulite krompir i tanko isjecite. Postavite polovinu krompira na dno tepsije. Prekrijte sa mjesavinom mljevenog mesa, zatim postavite drugu polovinu krompira. Umutite jaja, pa zalijte sve po povrsini. Nauljite, pospite origano i pecite 45+ minuta. Servirajte sa salatom

'Kifle' - Milk rolls filled with Ricotta (or Frankfurters, or Ham'n'Cheese)

I always have some of these in my freezer. Everyone loves them and they so easy to reheat (microwave) and enjoy for breakfast, lunch or snack. You can fill them with ricotta, frankfurters or ham and cheese.

Ingredients:

Dough-

6 cups bakers flour

1 cup water

1 cup milk

2 tsp salt

1 tsp sugar

2 tsp yeast

100 ml oil 

Brushing-

1 egg, beaten, some seeds..sesame, caraway, nigella, linseed, poppy... (optional)

Filling-

500 g Ricotta

1 egg

1 tsp salt,

OR

cocktail Frankfurters (or halves of regular-ones), 

OR

ham and (hard) cheese, cut into sticks...

Method:

Make a dough using your bread machine or by hand. Cover and leave it on a warm spot to double. Divide into 3 (large 'Kifle') or 4 (smaller), roll out into a 25-30 cm circle. Brush centre with a bit of water; this will prevent unwrapping during baking. Cut as you would cut pizza, into 8 wedges. Fill with your chosen ingredients- place them on outher edges of the dough; roll toward the pointy part, stretching a bit. Place onto paper lined baking dish. repeat with others. Make sure to leave some space between them. Cover with a clean tea towel. 

Switch oven to 180*C. When hot, brush rolls with a beaten egg and sprinkle with seeds. Bake for 12-15 minutes, or until golden and fluffy. 

Uvijek ih imam u zamrzivacu! Svi ih vole i tako je lako podgrijati ih u mikrovalnoj i uzivati u njima bilo za dorucak, rucak, uzinu...Mogu se puniti svim i svacim - mashti na volju!

Potrebno:
Tijesto-
6 solja brasna
1 solja vode
1 solja mlijeka
2 k soli
1 k secera
2 k instant kvasca (ili svjezeg)
1 dl ulja
Premazivanje
1 jaje, umuceno...sjemenke po vasem izboru (opciono)
Fil-
500 gr rikote (ili slicnog sira)
1 jaje
1 k soli
ILI
mini hrenovke / virsle (ili prepolovljene velike)
ILI
prutici sunke i nekog tvrdog sira...
Nacin:
Umijesite tijesto rucno ili uz pomoc pekaca. Pokrijet i ostavite na toplome mjestu da naraste. 
Podijelite na 3 (za vece kifle ) ili 4 dijela (za manje). Razvaljajte svaki dio na 25-30 cm krug. Navlazite sredinu kruga sa malo vode (da se ne odmotavaju tokom pecenja). Rezite kako biste rezali picu, tj na 8 trokutova. Na vanjski (tj siri ) dio stavite odabrano punjenje, zarolajte prema centru, blago rastezuci.
Postavite na papirom oblozenu tepsiju. Ponovite sa ostalima, pazeci da ostavite dovoljno mjesta izmedju. Pokrijte i ukljucite rernu - 180*C. Kada se zagrijala, premazite sa umucenim jajetom i pospite sjemenkama. Pecite oko 12-15 minuta, ili dok ne postanu zlacano zute i narasle. 

Pure Cornmeal Bread

Long time ago, corn bread was made with 100% cornmeal, without adding any other flour. 

I remember my auntie ( my mother's older sister who took care of me while my parents worked) making it regularly. It was dense, but very sweet. For that kind of bread she would always have special flour - one that is made from non-GM corn (extra sweet) and that has been stone grounded in a water mill.

This is how corn bread would be made then-

Ingredients:

3 cups stone grounded cornmeal (sweet, non-GM)

1 tsp salt

5 cups (+,-) boiling  water

oil for pan (heavy bottomed)

Method:

Mix cornmeal and salt, pour boiling water over it and mix with a wooden spoon. Let it cool so you can handle it, then knead a couple of minutes. Place onto oiled baking dish. Wet your hands and smooth the top and around the edges, making thin (2-3 cm ) circle. Cover with a clean cloth and let it rest for 1 hour +. Preheat oven to 200*C. Place in oven and bake for 10 minutes, lower temperature to 170*C and bake for another 45-50 minutes. It should be golden in color, with a lot of crinkles on top. Enjoy warm or cold.

Proha / Proja / Kukuruzni kruh

Izgleda da niko vise ne pece pravu proju (kukuruzi kruh)!

Sjecam se moje tetke (mamina starija sestra koja me je cuvala dok su moji roditelji bili na poslu) kako je redovno pekla prohu, koja je bila poprilicno tvrda, ali nevjerovatno slatka i ukusna. Za tu priliku se nabavljalo specijalno brasno, koje je moralo biti od kukuruza 'secerca' (ne-hibridni kukuruz), samljeveno u 'vodenici' (tj kamenom, u mlinu pokretanom strujom vode).

Ovako se tada pravila prava proha-

Potrebno:

3 mjere brasna (npr veca solja)

1 k soli

5 (+,-) mjera kljucale vode

ulje za tepsiju (sa tezim dnom)

Nacin:

Pomijesajte kukuruzno brasno i so, zalijte sa kljucalom vodom i mijesajte drvenom kasikom, dok se masa ne sjedini. Malo prohladite, zatim rukama mijesite par minuta. Postavite na nauljenu tepsiju, te skvasenim rukama oblikujte (tanki 2-3 cm) krug; zagladite povrsinu. Pokrijte cistom krpom i ostavite 1 sat + da odstoji.

Zagrijte rernu na 200*C te ubacite prohu unutra. Pecite 10 minuta, zatim smanjite temperaturu na 170*C i pecite dodatnih 45-50 minuta. Treba da dobijete zlatno-zutu boju sa ispucalom povrsinom. Uzivajte toplo ili hladno. 

Decorative Bread / 'Sunflower Bread'

This is a simple way of making everyday bread look special. Along with braiding, it's most common way of decorating bread in central and Eastern Europe (usually during Easter and Christmas). You can use any recipe for basic white bread, that calls for 5-6 cups of flour. Pan for baking is a pizza size pan, only much deeper (5 cm).

 Ingredients:
1 cup water
1 cup milk
2 tbs olive oil
1 tbs sugar
1,5 teas salt
2 teas yeast
5,5 cups flour
- extra oil (or melted butter), for brushing each layer
Beaten egg white for brushing the top + seeds for sprinkling
Coloured boiled egg for centre (optional)
Method:
Put all ingredients in a bread maker, and program it for dough only (or make a dough by hand, and let it rise on a warm spot for 1 hour). When ready take out, and divide into 4. Roll out each into a circle, brush with oil or butter. Stack them onto one pile; Don't brush the top layer. Cut the dough as you would slice pizza, only leave the edges non-cut through. Now, make cuts in the middle of each 'slice'. Turn the corner of dough through that cut and place onto same spot. Repeat with other 7. (You can place an boiled egg in the middle)  Cover with a clean tea towel and let it rise on a warm spot.
Preheat oven to 180*C. Brush risen dough with beaten egg white, decorate with seeds and bake for 45-50 minutes.

Dekorativni Hljeb /Kruh  ('Suncokret pogača')

Jednostavan nacin za uciniti svakodnevni hljeb / kruh specijalnim. Uz 'pletenje', ovo je jedan od najuobicajenijih nacina dekorisanja u centralnoj i istocnoj Evropi (obicno za vrijeme Uskrs i Bozica). Mozete koristiti bilo koji recept za bijeli hljeb / kruh, koji koristi 5,5 -6 solja brasna (oko 850 gr). Pleh je velicine pice, samo nesto dublji (oko 5 cm).

Potrebno:
1 solja (250ml) vode
1 solja mlijeka
2 K maslinovog ulja
1 K secera
1,5 k soli
2 k instant kvasca
5,5 solja brasna za hljeb/kruh
- ulje (ili otopljen maslac) za premazivanje svakog sloja
bjelance umuceno za premazivanje povrsine + sjemenke za posuti
Obojeno jaje za centar (ako zelite)
Nacin:
Stavite sve sastojke u masinu za mijesenje i programirajte na tijesto; ili umijesite rucno i ostavite na toplom 1 sat. Kada je spremno, podijelite na 4 dijela. Razvaljajte svaki na krug i premazite maslacem ili uljem svaki osim posljednjeg. Slozite ih jedan na drugi. Izrezite tijesto kao sto biste picu, tj na 8 dijelova, s tim sto krajeve ostavite ne prorezane. Sada svaki komad prorezite po sredini. Kroz taj prorez zavrnite tijesto i vratite ga na mjesto. Ponovite isto sa ostalih 7 dijelova. Pokrijte tijesto i ostavite na toplome. 
Ukljucite rernu na 180*C. Premazite kruh sa umucenim bjelance i ukrasite sa sjemenkama. Pecite oko 45-50 minuta.

Kiflice ( Kiflitseh) - Classic of eastern Europe

Every country in eastern Europe has some kind of kiflice. These are coming from  countries of former Yugoslavia. 

Ingredients:

500 g flour

1/2 cup  milk, warm

1 packet of instant yeast

2 tbs sugar

200 gr butter, softened (or 175 g lard)

100 ml sour cream

1 tsp lemon zest (optional)

jam for filling

icing sugar for dusting / rolling in 

Method: 

Mix yeast, 1 tbs flour and 1 tsp sugar with milk. Let it activate. 

Mix all dry ingredients, add butter, activated yeast and sour cream. Make a soft dough, kneading for at least 5 minutes. Divide into 4 balls and let it (covered) double in a warm spot. After an hour or so, roll out each ball into a (large dinner plate size) circle. Cut wedges (8 or 12) with pizza cuter. Place 1/2 tsp of jam on each end of dough, fold corners then roll towards sharp corner (picture bellow). Place kiflice on a baking sheet, cover with clean cloth and let it rest for 30 min. Preheat oven to 170*C, bake for 12-15 minutes. Cool slightly, then roll each into icing sugar. Lasts for a week, stored in a cool, dry spot.

Kiflice

Mnoge ih zemlje imaju, ali su nase najbolje!

Potrebno:

1/2 kg brasna

1/2 solje mlakog mlijeka

1 pakovanje instant kvasca

2 K secera

200 gr  maslaca, omeksalog (ili 175 gr masti)

1 dl kajmaka / vrhnja

1 k ribane limunove korice (ako zelite)

dzem za filovanje

secer u prahu za uvaljati 

Nacin:

Pomijesajte 1 K brasna i 1 k secera sa kvascem i mlijekom, ostavite da se aktivira.

Pomijesajte sve ostale suhe sastojke, ubacite kvasac, maslac i vrhnje. Mijeste tijesto  bar 5 minuta; podijelite na 4 lopte pokrijte i ostavite nadolaziti. Nakon 1 sata (otprilike) razvaljajte svaku loptu na velicinu velikog tanjira. Rezite kao picu na 8 ili 12 dijelova. Na kraj svakog dijela stavite 1/2 k dzema, pritisnite uglove pa zarolajte prema kraju. Postavite na pleh, pokrijte i ostavite 30 minuta na toplom. 

Ukljucite rernu na 170*C, pecite 12-15 minuta. Malo prohladite pa jos tople uvaljajte u secer u prahu. Mogu trajati 1 sedmicu na hladnom i suhom mjestu.

'Parachuters' (Padobranci) - Macaroons of Balkan

This is one of favourite desserts in Balkans. Very similar to Macaroons...

Ingredients:

Macaroons-

4 egg whites

220 g icing sugar

200 g ground walnuts

2 tsp lemon juice or vinegar

1 tbs corn flour (or fine biscuit crumbs)

Cream-

100 g butter, soft

100 g icing sugar

2 yolks

50 g chocolate, melted

Method:

Beat egg whites until soft peak forms; add sugar, spoon by spoon. Beat until sugar dissolved and egg whites thick. Fold in lemon juice, corn flour, walnuts  and corn flour.

Preheat oven to 150*C; line biscuit tins with baking paper (or al - foil).

Pipe or spoon meringue into little circles, with some space between them. Bake / dry for 1 hour; switch oven off and let macaroons cool inside ajared oven.

For cream; beat butter, sugar and yolks until thick and fluffy. Add melted chocolate, mix well.

When macaroons are cooled, place some of cream on one and top with another-one. 

Keep in a cool, dry spot.

Padobranci

Potrebno:

Puslice-

4 bjelanca

220 gr secera u prahu

200 gr mljevenih oraha

2 k soka limuna ili sirce

1 K 'Gustina' ili mrvica  obicnog keksa

Krema-

100 gr maslaca, omeklsalog

100 gr secera u prahu

2 zumanca

50 gr cokolade, otopljene

Nacin:

Umutite bjelanca u cvrst snijeg, dodajte kasiku po kasiku secera i limunov sok. Umutite dobro, zatim dodajte ostale sastojke, rucno mijesajuci. 

Ukljucite renu na 150*C, pripremite plehove, oblozite ih papirom za pecenje ili al- folijom.

Kasicicom ili pomocu slasticarske vrecice nanesite male hrpice umucene smjese, pazeci da ostavite razmak izmedju njih.

Susite oko 1 sat, iskljucite rernu i ostavite odskrinutu da se padobranci ohlade u njoj.

Za kremu, umutite secer sa maslacem i zumancima u gustu smjesu. Dodajte cokoladu i dobro promijesajte. 

Sastavljajte po dva padobranca sa ovom smjesom.

Drzite na hladnom i suhom mjestu.

'Ajvar' - Serbian Vegetable Caviar

I arrived to Bosnia in the middle of September. 

Autumn already started showing it's beautiful colours, although the weather was still warm. My parents' garden was full of organic home grown vegetables. Gosh, how good they tasted!  

Nothing of this goodness must not be wasted and preparing for winter has already started. One of my favourite preserves for winter is Ajvar (pronounced [ǎj.ʋaːr]), vegetable relish that can be consumed as spread, side dish or salad. It originates in Serbia, and became very popular through Balkan.

My mum makes best-one!

Ingredients:
5 kg red capsicums (sweet chilli or bullhorn)
1 kg eggplant
300 ml  oil
3 small heads of garlic, crushed / finally diced
1 tbs salt
1oo ml alcoholic vinegar
2 tbs sugar
Method:
Grill capsicums and eggplant over wood / charcoal heated plate (it gives distinctive flavour), or bake it in hot oven until skin on capsicums starts to blacken and blister. Place them in a plastic bag and let it cool.
When cool enough for handling, peel the skin from capsicums, get rid of seeds and take off blackened pieces from eggplants. Put everything trough a mincer.
Heat oil in a large pan, place minced vegetable, garlic and all other ingredients. Cook and stir for 1-2 hours, or until you get wanted consistency. Spoon hot ajvar into clean jars and seal tightly with lids. Let it cool completely, then store in a final, cool place. Lasts for 6+ months.

Ajvar - Kaviar od povrća

U Bosnu sam stigla sredinom septembra.

Jesen je vec pocela pokazivati svoje divne boje, mada je vrijeme bilo jos toplo. Basta mojih roditelja je bila puna organskog,  rukom odgojenog povrca. Boze, kako je samo bilo ukusno!
Nista od ove dobrote nije smjelo propasti, pa je priprema za zimu vec otpocela. Jedan od meni najdrazih proizvoda za zimu je ajvar, svima poznato spremljeno povce koje se moze koristiti kao namaz, sporedno jelo ili salata. Korijeni ovoga jela poticu iz Srbije, a postalo je vrlo brzo popularno kroz cijeli Balkan.
Moja mama pravi najbolji!

Sastojci:
5 kg crvenih paprika ('roge')
1 kg patlidzana
300 ml ulja
3 glavice bijelog luka, sitno sjeckanog
1 K soli
100 ml alkoholnog sirceta
2 K secera
Nacin:
Ispecite paprike i patlidzane na rostilju / grilu (za bolji ukus), ili ih ispecite u rerni, sve dok koza na njima ne pocne crniti. Stavite povrce u plasticnu kesu i ostavite prohladiti. Zatim ogulite kozu, izvadite sjemenke, pa sameljite povrce na masini za meso.
Zagrijte ulje u vecoj posudi, uspite samljevenu masu, bijeli luk i ostale sastojke. Kuhajte i mijesajte 1-2 sata ili dok ne dobijete zeljenu gustinu. Uspite ajvar u ciste staklenke / galone i zavrnite poklopac. Ostavite ih da se ohlade, zatim smjestite na konacno mjesto za zimu. Traje 6+ mjeseci.

Smoked Hocks and Red Cabbage Stew

One of the top 3 favourites in my family...we all love it! 

Sauerkraut is often used instead of fresh cabbage. In that case, don't add salt and /or stock powder, as sauerkraut can be very salty.

Ingredients:

2-3 tbs oil

1 large onion, chopped

1 large carrot, sliced

150 g speck (bacon), chopped

1 large or 2 small smoked pork hocks

2 garlic cloves, crushed

8-10 black pepper corns (cracked)

1-2 bay leaves

1 small red cabbage, cut into wedges (white cabbage is OK)

1 can diced tomatoes

'Vegeta' or other vegetable/chicken stock powder

2-3 tbs white vinegar (only if using fresh cabbage)

peeled potatoes (optional)

water as needed

salt and pepper to taste

Method:

Heat oil in a large  pan; sautee onion and bacon. Add carrots, garlic, hocks and spices. Mix then add all other ingredients, finishing with cabbage and canned tomato. Pour some water, bring to boil, then lower heat and cook for 2 hours. Check the taste, adjust it and serve with rice or mashed potatoes.

Crveni Kupus sa Dimljenom Potkoljenicom

Jedno od 3 najdraza jela u mojoj porodici...svi ga volimo! Ukoliko koristite kiseli kupus, ne dodavati so i Vegetu, prije nego probate ukus.

Potrebno:

2-3 K ulja

1 veci crveni luk, sjeckan

1 veca mrkva, oguljena i izrezana

150 gr mesnate slanine, cjeckane

1 veca ili 2 manje prasece dimljene potkoljenice

2 cena bijelog luks, protisnuta

8-10 zrna crnog bibera, napuknuta (pritisnuti ravnom stranicom noza)

1-2 lista lovora

1 manji crveni kupus, rezan na rebarca (moze i obicni bijeli)

1 konzerva paradajza, sjeckan

Vegeta (po potrebi)

2-3 K bijelog sirceta , samo ako koristite svjez kupus

nekoliko oguljenih krompira (po zelji)

voda po potrebi

so i biber, po potrebi
Nacin:
Zagrijte ulje u vecoj posudi, proprzite luk i slaninu. Ubacite mrkvu, bijeli luk, potkoljenice i ostale zacine. Promijesajte na vatri par minuta, zatim ubacite sve ostale sastojke; neka kupus i konzervirani paradajz budu zadnji. Zalijte sa malo vode, dovedite do vrenja i zatim krckajte oko 2 sata. Provjerite ukus i sluzite sa rizom ili pire-krompirom.

Mlinci ('Mlintsee') - Regional dish of Balkans

This dish is speciality from countries of former Yugoslavia. In Croatia it's mostly made with turkey (called mlinci), while in Bosnia  (called jufčice -'yoofchitseh') and Serbia  (mlinci) chicken is preferable.  Dough preparation variates from region to region, but method of making and final look is similar. It is basically crunchy pieces of dough (traditionally toasted on wood fired cook top), that are dunked into fatty soup and alternatively with cooked chicken meat, placed into a dish and  cooked in oven.

Ingredients:
Soup-
1 whole chicken, or 1,5 kg good chicken pieces (stewing chicken, don't take fat off)
1 vegetable pack for soup
spices for seasoning
Dough- (for 2 sheets of pastry)
4 cups flour
400 ml water
1 tsp salt
(or, buy 'borek' or 'gozleme' dough from your Turkish grocer. Alternatively, make and stretch your eggless dough with your pasta machine.)
For serving- sour cream / paprika / Parmesan, your choice!
Method:
Follow this recipe to make  soup from chicken; (or make your favourite version - keep in mind that you'll need meat as filling). Meat needs to be very well cooked; separate from bones and reserve. Salt and pepper it slightly.
Make  'Pita' dough according to this recipe , divide dough in 2 pieces .Stretch it (don't oil the top) and cut (with a sharp knife) into small pieces 25 x 25 cm ( or as big as your  grill / pan / hot plate is ). One by one, toast each dough piece on both sides, until crunchy. ( If you're using ready pastry, you just need to toast it)
Now you have crunchy pieces of dough, soup and meat ready.
Preheat oven to 180*C.
Take a large oven dish, oil it. Dunk piece by piece of crunchy dough into soup, and layer on bottom of oven dish. When half of dough used (and bottom of dish covered), place chicken meat onto it, then finish with dunking the rest of your dough, and covering chicken meat. Pour one more ladle of soup to the top.
Oil the top of your dough ( in Bosnia, it's spread with sour cream) and bake for 20-25 min. Serve with Parmesan / sour cream / paprika  - your choice!

Mlinci / Jufčice


Specijalni recept sa naseg podrucja (bivsa Jugoslavija). U Hrvatskoj se uglavnom pravi sa puretinom, dok se u Bosni i Srbiji radije koristi kokosije meso. Postoje male varijacije u metodi pravljenja tijesta i 'zalijevanju' tijesta od regije do regije, ali u principu finalni proizvodi su slicni.


Potrebno:
Supa-
1 koka ili 1,5 kg dijelova (ne odvajajte masnocu)
1 pakovanje povca za supu
zacini
Tijesto-
4 solje brasna
400 ml vode 
1 k soli
(ili kupite gotovo tijesto; mozete napraviti  i razvuci tijesto bez jaja uz pomoc 'pasta masine' )
Za servirati-
kajmak (pavlaka) / crvena paprika / parmezan, po vasem izboru.
Nacin:
Slijedite ovaj recept za supu, ili napravite po vasem omiljenom receptu, koristeci koku. Imajte na umu da ce vam meso trebati za fil. Meso treba da je dobro raskuhano - odvojite ga od kostiju, lagano posolite i pobiberite.
Napravite tijesto kao za pitu (recept), podijelite tijesto na 2 jufke. Nemojte uljiti povrsinu pri razvlacenju. Izrezite na manje komade, koje cete dodatno ispeci na velikoj tavi / platni / grilu. Jedan po jedan, ispecite svaki komad tijesta sa obje strane.
Ako koristite gotovo tijesto i njega morate dodatno peci, ukoliko vec nije dovoljno hrskavo / peceno.
Znaci sada imate supu gotovu, meso pripremljeno i prepeceno hrskavo tijesto spremno.
Ukljucite rernu na 180*C.
Uzmite dublju posudu za pecenje, nauljite je. Umocite komad po komad tijesta u supu i redajte na dno posude. Kada ste utrosili pola tijesta, poredajte komade piletine po njemu, pa zavrsite umakati i slagati sljedecu polovinu tijesta. Uspite jos jednu dodatnu kutljacu supe na povrsinu.
Nauljite povrsinu (u Bosni se obicno premaze kajmakom) i pecite 20-25 min. Servirajte sa vrhnjem i paprikom / parmezanom...po vasoj zelji!

'Deconstructed' Sarma

If you like Sarma, but don't want to spend long time rolling small parcels, here is idea for layered sarma. Use 20 large sauerkraut leaves and 2/3 of original recipe for Sarma. Place alternate layers of cabbage leaves and filling, pour with 2 cups water. Cover with al-foil and bake for 2 - 2,5 hours on 180*C. Finish dusting with paprika and slice as a cake.



Slagana Sarma

Ako volite sarmu, ali ne zelite mnogo vremena provesti zavijajuci male rolnice, evo ideje za slaganu sarmu. Upotrijebljeno je 20 listova kiselog kupusa i 2/3 punjenja (znaci oko 500 gr mesa) od ovog originalnog recepta Sarmu (Sarma) . Slazite listove i punjenje naizmjence u posudu pogodnu za peci. Zalijte sa 2 solje vode, prekrijte al-folijom i pecite 2 -2,5 sata na 180*C. Pospite paprikom u prahu i rezite kao picu / tortu.

Semolina Dumplings Stuffed with Plums

This dessert is speciality of Balkan countries. Traditional dough is made with mashed potato and flour - similar to the gnocchi dough. Instead of plums, apricots or even nectarines and peaches can be used as filling.

Ingredients:
Dough-
2 cups water
1 cup semolina
2 tbs oil
pinch of salt
2 tbs sugar
3/4 cup (+) flour
2 small eggs
1 tsp baking powder
Filling-
sugar plums, pitted (or others; if too big half them). I used red plums (halves)
For rolling/ dusting-
bread/biscuit crumbs, poppy seeds, icing sugar
Method:
Bring water, oil and sugar to boil. Add semolina and stir vigorously to make a thick porridge. Let it cool. Beat eggs, then add to the porridge along with enough flour(with baking powder) to make dough. Divide dough into equal pieces with hands dusted in flour (large ice-cream baller can help). Put a plum in the middle of dough and roll between your hands. Bring a saucepan of salted water to boil. Drop 4-6 dumplings into it and cook for 6-8 min, depending on size of balls. Take cooked-ones out on absorbing paper, then roll them into crumb/poppy seed mixture. Dust well with icing sugar and enjoy!


Šljive u knedlama od griza

Knedle sam mijesila po

Sanelinom receptu

s malim izmjenama (1/2 kolicine sam mijesila, dodala sam secer u tijesto i malo vise griza i brasna)

Potrebno:
Tijesto-
1/2 l vode
1 solja griza
2 K ulja malo soli
2 K secera
3/4 solje brasna (+)
2 manja jajeta
1 k praska za pecivo
Fil-
sljive, ociscene od kospica (ako su vece prepolovite ih)
Za uvaljati-
mrvice hljeba ili keksa, mak i secer u prahu
Nacin:
Skuhajte gustu kasu od vode, ulja, secera i griza; prohladite. Dodajte ostale sastojke; umijesite u tijesto. Podijelite na jednake loptice u koje cete stavljati sljive i sa pobrasnjenim rukama oblikovati u loptice. Kuhajte ih u blago zasoljenoj vodi 6-8 minuta, u ovisnosti o velicini knedli.Izvadite knedle i ostavite ih na upijajuci papir da se ocijede. Pomijesajte mrvice sa mako, uvaljajte knedle, pa ih dobro pospite secerom u prahu. Uzivajte dok su tople!

Little Peaches

Another popular (and economical) recipe from Balkan countries...

Ingredients:
4 eggs
pinch of salt
250 g sugar
250 g flour
1 tsp baking powder
1 cup oil
flavourings to your taste (vanilla, lemon zest, rum...)
extra flour
For filling-
Nuts processed, chocolate melted (or jam), a bit of milk
For dipping-
crystal sugar
a few drops of red and yellow food colours (each dissolved in 1/2 cup water)
Method:
Mix all ingredients by hand or mixer. Refrigerate for 2 hours +. Prepare baking tin, line with paper. Switch oven to 170*C.
Take the dough out, add more flour (so dough is pliable) and roll into balls. Place onto baking tin with some space between. Bake for 12-15 minutes. Let cool slightly, then hollow carefully each biscuit. Reserve the crumbs.
Place crumbs into food processor, add some nuts and melted chocolate (or jam + milk if needed) and process. Fill each hollowed biscuit with this, then press 2 together.
Dip each peach into red (one side) and yellow (other side) and roll into crystal sugar. Let it dry onto absorbent paper before serving.



Breskvice

Popularne, simpaticne, ekonomicne...

Potrebno:
4 jaja
malo soli
250 gr secera
250 gr brasna
1 prasak za pecivo
1 solja ulja (250 ml)
Limunova korica, rum, vanila za aromu (sami izaberite)
jos brasna dodatno
Za fil-
Orasi, cokolada (ili dzem), malo mlijeka
za umakati-
secer u kristalicima
po par kapi crvene i zute boje rastvorene u 1/2 solje vode (svaka)
Nacin:
Umijesite tijesto od navedenih sastojaka; stavite u frizider na 2+ sati. Ukljucite rernu na 170*C, pripremite pleh sa papirom.
Izvadite tijesto iz frizidera, dodajte jos brasna, tako da mozete formirati kuglice.
Rasporedite ih na pleh sa malo razmaka. Pecite 12-15 min. Izvadite i malo prohladite. Zatim pazljivo izdubite svaku. Sacuvajte mrvice, koje cete pomijesati sa malo oraha, cokolade otopljene (ili dzem) i malo mlijeka. Ovime punite svaku lopticu, pa sastavljajte po 2. Umocite savku u jednu boju, drugu starnu u drugu boju, pa uvaljajte u secer. Ostavite na upijajuci papir, zatim sluzite.

Lebkuchen Slice

This is a very popular Balkan dessert, made without butter and eggs.
Its taste reminds of famous German Lebkuchen (Honey) Harts.

Ingredients:
Sponge-
2 cups flour
1 1/4 cup sugar
1 1/4 cup milk, warm (not hot)
10 tbs apricot jam, warmed
2 tsp baking soda
2 tsp cinnamon
Filling-
200 g dark chocolate
8 tbs apricot jam
Topping-
100 g dark chocolate
1 tbs oil
Method:
Preheat oven to 180*C. Line a baking tin (22 X 30 x 4 cm) with silicon paper.
Mix all ingredients for sponge until smooth. Pour 1/2 of this mixture into tin; bake 10 min. Meanwhile heat jam and chocolate stirring, until melted and incorporated. Take sponge out of oven, pour filling over it (spoon or piping bag will help), pour other 1/2 of sponge over it and return to oven. Bake for another 15-20 minutes, or until done. Cool in tin.
For topping, melt chocolate, mix in oil. Spread over top. Let it set before slicing.


Medeno Srce

Postoje razne verzije ovog kolaca; meni je ova nekako najbliza ukusu Medenog Srca.

Potrebno:
Biskvit-
1/2 l brasna (2 solje)
3 dl secera
3 dl mlijeka, toplog
10 K dzema od kajsija / marelica, zagrijanog
2 k sode bb
2 k cimeta
Fil-
200 gr tamne cokolade
8 K dzema kajsija
Glazura-
100 gr tamne cokolade
1 K ulja
Nacin:
Ukljucite rernu na 180*C, na pleh za pecenje (22 X 30 X 4 cm) postavite silikonski papir.
Pomijesajte sve sastojke za biskvit. Polovinu ovoga uspite u pleh i pecite 10 min.
U meduvremenu pomijesajte otopljenu cokoladu i dzem (zagrijan) za fil. Izvadite biskvit iz rerne, stavite fil preko (kasikom ili uz pomoc kese), uspite drugu polovicu biskvitnog tijesta, pa vratite u rernu na dodatnih 15-20 minuta, ili dok se ne ispece. Prohladite malo u plehu.
Za glazuru mijesajte otopljenu cokoladu sa uljem. Sa ovime premazite povrsinu kolaca. Ostavite da se stegne prije rezanja.

Carob Slices

Carob powder is excellent surrogate for chocolate, and very rich in nutrients.

Ingredients:
Dough-
350 g flour
50 g sugar
1 teas baking powder
2 egg yellows
250 g butter
Filling-
200 g carob powder
1 cup flour
1 2/3 cup sugar
2/3 cup oil
1 1/4 cup milk
2 egg whites
50 g chocolate
zest of 1/2 lemon
Method:
Make a smooth dough by mixing and kneading all ingredients. Divide into 2; roll out first half to a 32 X 22 cm rectangle. Put it into prepared tin covered with silicon paper. Mix all ingredients for filling, pour over dough (in tin), then take other half of dough and 'grate it' over the filling (or crumble dough with your fingers).
Bake 45(+) min on 180*C, or inserted toothpick comes out clean.
Let it cool, dust with icing sugar and enjoy!

Rogačeve prhke kocke

Rogač je odlična i hranjiva zamjena za čokoladu!

Potrebno:
Tijesto-
350 gr brasna
50 gr secera
1 k praska za pec.
2 zumanca
250 gr maslaca
Fil-
200 gr rogacevog brasna
1 solja brasna
1 2/3 solje secera
2/3 solje ulja
1 1/4 solje mlijeka
2 bjelanca
50 gr cokolade
ribana korica 1/2 limuna
Nacin:
Umijesite glatko tijesto od svih sastojaka. Podijelite u 2 dijela. Prvi dio razvaljajte za pleh 32 X 22 cm, koji ste pokrili papirom za pecenje. Preko ovoga ide fil: pomijesajte sve sastojke i uspite preko razvaljanog tijesta. Drugu polovinu tijesta narendajte ( ili prstima izmrvite) preko fila. Pecite 45(+) minuta na 180*C ili dok ubodena cackalica ne bude cista nakon izvlacenja iz tijesta.
Ostavite malo prohladiti, pospite secerom u prahu i uzivajte.

Paws (moulded biscuits)

These moulded biscuits were very popular some 30-40 years ago in all Balkan countries.
Following recipe is my mum's. They're called Paws, because first moulds were made in that shape. If stored in a cool and dry place, paws can last for 1 month.

Ingredients:
1 butter, soft (250 g, or lard 220g)
1 egg
1/2 teas baking powder
150 g walnuts, finely chopped
2 tbs honey
1/4 cup sugar
400-450 g flour
icing sugar for dusting (rolling)
Method:
Beat egg, sugar, honey and butter. Add walnuts and flour mixed with baking powder. Make a soft dough by hand. Wrap it in plastic and leave it rest for 20-30 min.
Preheat oven to 160*C. Oil biscuit moulds; press enough dough into each, with a slight concave in the middle. Place them on a baking tin and bake for 15-20 min.
Turn out on a cooling rack and repeat process, without oiling moulds again.
Dust with a plenty of icing sugar (or roll biscuits into it).

Flee market find - an old cast iron biscuit mould

Šape

Stari recept preuzet od moje mame

Sastojci:
1 maslac, omeksan (ili 220 gr masti)
1 jaje
1/2 k praska za pecivo
150 gr oraha, sjeckanih ili mljevenih
2 K meda
1/4 solje secera
400-450 gr brasna
secer u prahu za uvaljati
Nacin:
Umutite maslac, sa jajetom , medom i secerom. Dodajte brasno u koje ste umijeasli prasak za pecivo i orahe. Umijesite meko tijesto. Zamotajte u plasticnu foliju i ostavite odmoriti 20-30 min.
Ukljucite rernu na 160*C; pripremite kalupe - namazite svaki sa malo ulja.
U svaki kalup stavite dovoljno tijesta da ga ispuni, ali da u sredini ipak bude malo udubljenje. Stavite na pleh i pecite 15-20 min. Ponovite sa ostalim tijestom isto; ne morate uljiti kalupe ponovo. Uvaljajte sape u secer u prahu.
Ako cuvate na hladnom i suhom mjestu mogu trajati do mjesec dana.

Sarma - Sauerkraut Rolls

Sour Cabbage (Sauerkraut) is very popular food in many European countries. Preserving of whole heads (or shredded) cabbages is simple, doesn't use chemicals and is natural way to lock-in goodness of vegetables. (Watch next post for this process.)
Sarma (cabbage rolls) is made with leaves of Sauerkraut, and is most desirable winter food in Balkan countries.
Be very careful about salting your food that contains Sauerkraut; many ready bought cabbages contain a lot of salt, and need to be rinsed before using in a recipe.

Ingredients:
750 g mince (half beef, half pork gives best results)
2 tbs oil
2 med onions, chopped
2 tbs paprika, smoked preferably
1/2 tbs black pepper, grinded
2 garlic cloves, minced
1 tbs Vegeta
1 small bunch parsley leaves, chopped
1 cup short grain rice
1 head of sauerkraut ('sour' cabbage)
bits and pieces of smoked meat ( hooks / speck / meat),optional
for finishing- 2 tbs oil, 1,5-2 tbs flour, 1 tbs paprika
Salt if needed
Method:
Prepare cabbage leaves; pull each leaf apart, cut large leaves into 2. Make sure to cut and discard hard and thick central cores - see photo down.
Place all other ingredients (except 'for finishing')into a large bowl. Mix well. Take a handful of this mixture, place on a (halved) leave and roll. Push the other end of roll to secure filling - see pictures.
Place finished rolls into a large pot. If you don't have non-stick pot, placing some cabbage offcuts will prevent burning and sticking sarma to the bottom. In between rolls put some smoked products (optional), as this will give smoky flavor to Sarma.
When all finished, cover sarma with an upside -down plate (should fit into the pot) and fill with water (just above the plate). Cover with lid and bring slowly to boil. Simmer for 1,5-2 hours.
Sarma will rise; add more hot water if necessary. Check if salt needed.
Finishing- Heat oil in a small pot, add flour and cook until slightly golden. Take away from heat, put paprika and then pour some water from large pot with sarma. It's best to prepare 1 cup of cooking water before you start cooking flour, as you need to pour water into finishing sauce at once, and stir vigorously. Pour this sauce back into large pot with sarma and let it boil once more.
Sarma is best 2-3 days later after cooking.

Preparing large leaves


Rolling


Finishing other side


Placing SARMA into cooking dish


SARMA

Vjerujem da svi mi imamo neke svoje recepte za Sarmu, koje cemo da prenesemo na sljedecu generaciju. Ovako je ja pravim-

Potrebno:
750 gr mljevenog mesa (najbolje pola govedine, pola svinjetine)
2 srednja crvena luka, sjeckana
2 K ulja
2 K paprike, dimljene ako imate
1/2 K crnog bibera, mljevenog
2 cena bijelog luka, sitno sjeckanog
1 K Vegete, ili slicno
1 manja vezica persunovog lisca, sjeckana
1 solja rize sa kracim zrnom
1 glavica kiselog kupusa
malo dimljenih proizvoda (po zelji)
za 'zaprsku'-2 K ulja, 1,5-2 K brasna, 1 K paprike

Nacin:
Pripremite listove kupusa; Odrezite zile iz sredine, velike listove prepolovite.
Pazite da vam kupus nije preslan - isperite ako je tako.
Umijesajte sve sastojke (osim za zaprsku). Stavite saku mjesavine na svaki list i zarolajte; zatim gurnite visak lista sa druge strane (slike).
Stavite sarmu na red ruznih / neupotrebljivih listova kupusa. Izmedju redova sarme stavite malo dimljenih proizvoda; ovo ce dati specifican miris sarmi. Kada zavrsite sa filovanjem, pokrijte sarmu preokrenitim tanjirem, pa nalijte vodom (samo da ogrezne). Poklopite serpu / lonac. Stavite na ringlu i dovedite do kljucanja. Krckajte 1,5-2 sata. Dolijte jos vrele vode ako je neophodno.
Zaprska- zagrijte ulje, proprzite brasno. Smaknite sa ringle, dodajte papriku i zalijte sa vodom iz sarme; promijesajte dobro i vratite u serpu sa sarmom. Prokljucajte jos jednom.
Sarma je bolja drugi ili treci dan od kuhanja.

'Tzigerosarma' (Faggots of Balkan)

'Tzigerosarma' is very similar to English Faggot recipe

I made this speciality dish first time during my visit to Bosnia last month. I'm not a big fan of offal, but I wanted at least to give it a try. We had spit (lamb) roast for Easter, and I wanted to use offal and try this Turkish/Greek recipe
(although other surrounding countries make it in a similar way). It's best to use organs of a young animal. I knew basic ingredients, followed my instinct for the rest of them and ended being delighted by taste.

Ingredients:
Internal organs of a lamb
(I used hart, lungs and liver)
1-2 linings of internal fat (Caul fat)
4 bay leaves
2 garlic cloves
1 onion
10 black pepper corns
1 T 'Vegeta', or similar
1,5 cups rice (cooked in 1,5 cups water)
1 large bunch parsley leaves, chopped
3-4 garlic cloves, crushed
1 T 'Vegeta', extra
1 T paprika
1 t freshly ground black pepper
salt to taste
Method:
Cook all organs (except fat linings) with bay leaves, Vegeta, peppercorns, onion and garlic in 2 L of water. Cook rice separately (should be half cooked / still very firm).
Preheat oven to 200*C. Take all organs out of cooking water (reserve it), and mince. Mix really well with rice and all other ingredients. Cut internal fat linings (caul fat) into pieces 15 x 15 cm large. Put 4-5 tablespoons of mixture onto it, and fold shaping a parcel ('sarma'). Place parcels into a deep oven dish. Pour 3-4 cups of reserved water over it and bake for 20 minutes or until fat melted and golden brown.
Note- You can wrap prepared filing into a whole fat lining; that way you get 1 large 'sarma', which is cut into portions later.

Tzigerosarma (Širden)

Tokom moga boravka u Bosni ukazala mi se prilika da probam napraviti ovaj specijalitet, jer smo za Uskrs imali jagnje na raznju, pa su preostali organi mladog jagnjeta. Unutrasnjicu bas i ne volim, ali sam morala isprobati ovo jelo, koje potice iz Turske/Grcke; Slicno se pravi sirom Balkana. Znala sam osnovu recepta; slijedila sam svoj instinkt, dodala puuuno persunovog lisca i bijelog luka,i odusevila se ukusom na kraju.

Sastojci:
Unutrasnji organi jagnjeta
(ja sam koristila srce, jetru i pluca)
1-2 'maramice' unutrasnje masnoce
4 lista lovora
2 cena bijelog luka
1 crveni luk
10 zrna crnog bibera
1 K Vegete
1,5 solja rize (skuhane u 1,5 solju vode)
1 veca veza persunovog lisca, sjeckana
3-4 cena bijelog luka, protisnuta
1 K Vegete
1 K crvene paprike
1 k svjeze mljevenog crnog bibera
so prema ukusu
Nacin:
Skuhajte unutrasnje organe (samo ne maramicu) u 2 l vode sa lovorom, biberom, oba luka i Vegetom. Skuhajte rizu posebno; treba biti upola skuhana i ostati jos cvrsta.
Ukljucite rernu na 200*C.
Izvadite organe iz vode (sacuvajte je) i sameljite. Pomijesajte sa rizom i ostalim sastojcima. Dobro promijesajte. Izrezite maramicu na 15 x 15 cm. Na svaki dio stavite po 4-5 punih kasika punjenja i zamotajte kao sarmu. Slazite u dublju vatrostalnu posudu/tepsiju. Zalijte sa 3-4 solje vode u kojoj ste kuhali organe. Pecite 20 minuta, ili dok se mast ne otopi i ne postane zlatno-zuta.
Napomena- Cijelu masu mozete zamotati u jednu neizrezanu maramicu, tako da dobijete 1veliku 'sarmu' koju kasnije rezete na porcije.

'Russian Salad' - A Classic of Balkans

I can't imagine New Year Eve without 'Russian Salad'. It's classic of Balkan countries, and I never heard any Russian mentioning something simmilar.
It goes well with any meat; it can last for whole week!

Ingredients:
4-5 medium potatoes, red, cooked in their skin, peeled
2-3 medium carrots, cooked
4 eggs, cooked
500 g peas, cooked
300-400 g cornichons / gherkins
250 g chicken (ham) salami, diced (optional!)
400-500 g mayonnaise (Tommy or SW, or make your own)
salt, pepper, lemon juice, sour cream, mustard to taste
Method:
Dice all vegetables, eggs and salami, mix well. Add mayonnaise and seasonings. Refrigerate, covered with plastic foil.
One pictured is without salami.



Ruska Salata

Potrebno:
4-5 srednjih crvenih krompira, kuhanih u ljusci
2-3 srednje mrkve, kuhane
4 jaja, kuhanih
500 gr graska, kuhanog
300-400 gr kiselih krastavcica
250 gr pilece salame ili sunkarice (nije neophodno!)
400-500 gr majoneze (tomy ili domace - recept)
so, biber, sok limuna, kajmak/pavlaka, senf po ukusu
Nacin:
Isjeckajte svo povrce, jaja i salamu na kockice. Dodajte majonez i ostale zacine, dobro promijesajte. Smjestite u frizider, pokriveno prozirnom folijom.
Verzija na fotografiji je bez salame.

Corn Bread

This recipe is used in many countries of Balkan.

Ingredients:
3 small eggs, beaten
1 teas salt
3 tbsp oil
1 cup yogurt
1/2 cup mineral sparkling water
1 cup corn flour (fine polenta)
1 cup SR flour
Method:
Mix all ingredients well, pour into greased / dusted bread tin, and bake 35-40 min on 180*C.

Proja / kukuruzni hljeb

Potrebno:
3 manja jaja, umucena
1 kasicica soli
3 kasike ulja
1 solja gustog jogurta / kiselog mlijeka
1/2 solje kisele vode
1 solja kukuruznog brasna, sitnije od palente
1 solja samodizajuceg brasna
(ako ne mozete kupiti - napravite: 1 solja obicnog brasna + 1,5 kasicica praska za pecivo)
Nacin:
Sastavite sve sastojke i dobro izmijesajte. Uspite u kalup, namascen i pobrasnjen; pecite 35-40 minuta na 180*C.

Emperor's Pie

This easy-to-make savoury slice is very popular in Balkan countries. It can be adapted to your personal taste, and/or according to your fridge content.
For my Aussie friends, who asked for recipe!


Ingredients:
4 eggs, lightly beaten
1 cup yogurt (or buttermilk)
3/4 cup oil
1/2 cup cottage cheese (or feta)
150 g ham, diced (or salami, frankfurters...)
1 small red capsicum , diced
100 g cornichons (pickled cucumbers), diced
1 -1,5 cups SR flour
1 cup corn meal
1/2 teas baking powder
1 teas salt
Pepper, oregano (optional)
Sesame seeds, sliced Kranski, olives or cheese for topping (your choice)

Method:
Preheat oven to 180*C, prepare a baking dish (25X30 cm), or muffin tins. Put all ingredients in a bowl, mix well. Pour into the dish and bake for 40 min (less if using muffin tins), or until golden at top.
Good alternative for kids lunch!

Carska Pita

Sastojci:
4 jaja
1 jogurt
3/4 solje ulja
1/2 solje sira, feta ili obicni
150 gr nekog suhomesnatog proizvoda
1 mala crvena paprika
100 gr kiselih krastavcica
1 solja sitnog kukuruznog brasna
1-1,5 solja brasna sa praskom za pecivo
1 kasicica soli
1/2 kasicice praska za pecivo
biber, origano (po zelji)
tvrdi ribani sir, sezamovo sjeme, masline za po povrsini (vas izbor)

Nacin:
Umutiti jaja, dodati jogurt, ulje, sjeckano povrce, i ostale sastojke. Dobro izmijesati. Sipati u pleh 25X30 cm velicine, ili mafin kalupe; peci na 180*C oko 40 minuta (manje za mafin kalupe).
Recept je prilagodljiv sadrzaju vaseg frizidera!