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Taste the Balkans
Diverse, strong and spicy Balkan cuisine recipes
Welcome
About Balkan cuisine
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Ideal for True Gourmets
Balkan must-try dishes
The Perfect Ajvar
Ingredients:
- 4 medium-sized red bell peppers
- 1 medium-sized eggplant (optional)
- Olive oil, around 1/3 cup
- 2 (or more!) garlic cloves, crushed
- 2 teaspoons of white vinegar
- Salt and pepper, the amount depends on your personal taste
- See the notes section for optional extras
The Unbeatable Burek
Ingredients:
- 1 pound lean ground beef
- 1 tablespoon ground allspice
- 1 tablespoon paprika
- salt and freshly ground pepper to taste
- 1 potato, finely chopped
- 1 onion, chopped
- 1 (16 ounce) package phyllo dough
- ¼ cup melted butter
Shopska Salad
Ingredients:
- 3 to 4 ripe tomatoes , chopped
- 2 long cucumber , chopped
- 1 medium yellow onion , chopped
- 2 green banana peppers , chopped (you can also use a green bell pepper)
- salt , to taste
- 1 /3 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2- cup crumbled white [feta] cheese
- 2 tablespoons chopped fresh parsley
Centuries-old Cuisine
tradition with a tweak
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At erat pellentesque adipiscing commodo elit at. Pretium aenean pharetra magna ac placerat vestibulum lectus mauris ultrices. Lobortis elementum nibh tellus molestie nunc non blandit massa enim. Purus faucibus ornare suspendisse sed nisi lacus sed viverra. Mattis ullamcorper velit sed ullamcorper morbi tincidunt ornare massa eget. Mauris pellentesque pulvinar pellentesque habitant morbi tristique senectus.
Mouth-watering Food
traditional recipes
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Turkey Pot Pie with Cornbread Crust
When you're sick of turkey sandwiches, this is a great way to spice up turkey leftovers. The cornbread crust makes it more carb friendly. Serve with a nice white and you have a great meal for a chilly evening!
Chicken With Black Beans and Brown Rice
Ingredients 3 tablespoons olive oil 1 pinch crushed red pepper flakes 1 large onion 4…
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Soul-pleasing Food
traditional Comfort Recipes
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Debs Roasted Cauliflower
Ingredients
- 2 heads Cauliflower, Separates
- 1/3 cup Olive Oil
- 1 tbsp thyme
- 1 tsp kosher salt
- 4 cloves garlic chopped
Instructions
- Arrange cauliflower in a single layer in a glass baking dish
- Combine all other ingredients and stir well
- Pour mixture evenly over cauliflower
- Bake at 450 degree for 40 minutes
- Turn off over, cover with foil and let rest until cool.
Honey Baked Boneless Wings
Ingredients
- Honey BBQ Sauce:
- 1 cup ketchup
- ⅓ cup white vinegar
- ¼ cup molasses
- ¼ cup honey
- 1 tsp. liquid smoke
- ½ tsp. salt
- ½ tsp. ground black pepper
- ¼ tsp. paprika
- ¼ tsp. chili powder
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
- ¼ tsp. cayenne pepper
- Boneless Wings:
- 1 cup flour
- ½ cup panko bread crumbs
- 1½ teaspoons kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 large egg or 2 egg whites
- ¼ cup milk
- 3 small boneless, skinless chicken breasts, cut into small chunks or strips (about ¾ lb. of chicken)
Instructions
- For the Honey BBQ Sauce:
- Mix all ingredients together in a saucepan and cook over medium heat for 3-5 minutes or until ingredients are well combined. Keep warm on the lowest temperature as you prepare the chicken. (Or you can prepare the sauce while the chicken is baking.)
- Boneless Wings:
- Preheat oven to 475 degrees. Combine the flour, panko breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg(s) and milk together in a small bowl.
- Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray.
- Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated. (Tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.)
- Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 8-10 minutes or until chicken is cooked through and begins to lightly brown.
- Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy.
- When the chicken pieces are cooked, remove them from the oven and let them cool for a minute. Toss chicken with the Honey BBQ sauce. (I just toss the chicken in the saucepan.) Serve immediately.
- NOTES
- To make ahead- Once chicken is cooked through but before the 1-2 min. broil, take chicken out of oven. Let cool completely then freeze. When ready to bake, remove from freezer and bake at 400 degrees F for about 15 minutes or until warmed through. Toss with sauce and serve.
Moussaka
Ingredients
- 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
- 1/4 cup olive oil
- 1 tablespoon butter
- 1 pound lean ground beef
- salt to taste
- ground black pepper to taste
- 2 onions, chopped
- 1 clove garlic, minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fines herbs
- 2 tablespoons dried parsley
- 1 12 oz can of plum tomatoes peeled and crushed
- 1/2 cup red wine
- 1 egg, beaten
- 4 cups milk
- 1/2 cup butter
- 6 tablespoons all-purpose flour
- salt to taste
- ground white pepper, to taste
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
Instructions
- Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
- In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
- To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
- Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
- Bake for 1 hour at 350 degrees F (175 degrees C).
