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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,

cocktail Frankfurters (or halves of regular-ones),

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.

World Recipes

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

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

Pure Cornmeal Bread

Decorative Bread / 'Sunflower Bread'

Kiflice ( Kiflitseh) - Classic of eastern Europe

'Parachuters' (Padobranci) - Macaroons of Balkan

'Ajvar' - Serbian Vegetable Caviar

Smoked Hocks and Red Cabbage Stew

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