Halva with nuts

Halva is a sweet dish, originating from the Middle East. Halva, as a treat is most widespread in Bosnia and neighboring countries in the Balkans, North Africa and central Asian countries. In Bosnia we meet most of sesame halva (Tahan, arab. طحينة, tahinia). This type of halva is also the most popular in Europe and America.

Ingredients :

• 100 g butter
• 1/2 cup water
• walnuts
• 1/2 kg sugar
• flour
• water

Preparation :

1
In the vessel heated butter and oil and gradually adding flour to the constantly stirring, to obtain a slurry.
2
When the weight gets dark caramel color, gradually add sherbet, which is made from sugar and 2-3 cups of water, stirring constantly on the stove.
3
Halva should be medium soft, because it hardens when cooled.

Halva with a spoon put on  the plates and sprinkle with nuts. Bon appetit!

Domaći štrukli

Štrukli are traditional Croatian dish that is part of the kitchen in most households across the Croatian Zagorje and Zagreb.
Strudel can be prepared in two basic ways, cooking and baking.

Preparation : 90 min.
Ingredients : 

 thin dough - 

• 1 kg soft flour
• 12 tablespoons oil
• two teaspoons salt
• 8 dl lukewarm water

topping -

• 1.4 kg domestic peeled and grated apple
• to the taste of sugar 
• lemon peel
• lemon juice
• to taste vanilla extract or vanilla sugar
• a little cinnamon

Preparation :

1
Succeed flour in a deep bowl, add the salt and add oil cavity. Adding lukewarm water make a soft dough that does not stick to your fingers (please note that not all of the water will be consumed amount specified in the recipe, soft dough no longer sticks to your fingers is the goal).
Let's make that 4-5 ball lightly with oil and let it sit for at least half an hour.
2
On a floured clean tablecloth and put a ball of dough, throwing / roller or manually Expands as thin as possible and with a few squirts of oil.
3
Arranged by stuffing dough, cut off the thick edges, if they stayed or surpluses with a tablecloth and fillet Strudel and migrate it into a greased tin.
4
Repeat the process until you use up all the balls of dough and filling. Sprinkle butter slices over them (or take out štrkule warping roast and coat with butter).
5
Waist bake for about half an hour at a temperature of 180-200 degrees, or until a nice golden color not.

Enjoy your meal and a good appetite!

Balkan food compilation

We found a video on YouTube with numerous Balkan specialties, so, go ahead and enjoy! :)

Kebab

Kebab (kebap, kabab, kebob, kabob, kibob, kebhav, or kephav) is a wide variety of skewered meals originating in the Middle East and later on adopted in Balkans, the Caucasus other parts of Europe, as well as Central and South Asia, that are now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab (Turkish: "şiş kebap") served on the skewer. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, it may now be beef, goat, chicken or fish. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.

Preparation time: 35 mins Weight: Easy

Preparation:

1

Slice steak in thin slices, season with salt and pepper and let stand for 30 minutes.

2

In pan, turned tender, heat the oil well and the steak fry it quickly to get a nice brown color.

3

Remove the meat from the side, the same oil to fry the finely chopped onion. Cook onion for 3-4 minutes, add the meat, Vegeta, paprika, a pinch of salt and pepper and stir lightly.

4

Add the wine, 100 ml of water and garlic. Allow to boil, then turn the heat down to the lowest and cook for 4-5 minutes.

5

Sprinkle corn flour, stir well and cook for another minute.

serving

Serve with baked potatoes.

advice

With beef kebab is traditionally served baked potatoes, but perfectly pleasant for tender pasta, gnocchi or even polenta.

 

Ajvar

Ajvar is one of the most delicious dishes Balkan cuisine. In Bosnia and Herzegovina, commonly used as a spread, such as sandwiches or used as a seasoning, grilled.




1
Wash peppers, bake, clean and well drained.
2
The next day samleti pepper mill on the meat and pour into the pot in which to store the ajvar.
3
In another pot, heat the oil well and so hot, pour over peppers samlevenih. Stir and let stand for 30 minutes.
4
Put on the stove in a fry ajvar. When you boil it cook for another half hour. In almost put the essence and salt, and sugar as needed. Add preservative and hot ajvar pour into jars, close the well and turn the jars to cover and so let it cool.

Enjoy !

Ćevapi

History of „Ćevapi“  - Ćevapi or čevapčići is originally a Turkish dish that experienced a certain transformation in  the Balkans. Today it`s a Bosnian national barbeque. Recipe for Sausage is a great mystery. The owners of each, and there are regional differences, and the meatballs are not produced in the same manner in Banja Luka, Travnik, Sarajevo, Mostar.

Recipe:
Preparation: 60 min

Ingredients:

Number of people: 4 people

Mixture of wieners

 400 g beef 100 g boneless beef tallow 2 g NaCl

  4 pcs Lepine (somun) 200 g piece of onion, a cube of beef broth 2 dl sour cream

1.

Meat and fat are cut into small pieces and then grind in a meat grinder. The resulting mixture was stirred little salt and hands, and then grind in a machine. The resulting mixture was stirred at the hands of 15-20 minutes, and then leave it in the fridge to rest for 10-12 hours at a temperature of 5-10 degrees Celsius. Meat dumplings are formed from a mixture using a funnel through which the mixture is expelled. Each meatball is 3-4 cm long.

2.

In a pot pour 0, 5 liters of water and when boiled beef cube drop soup. After 5 minutes of cooking remove the soup from the heat. In the soup immediately before grilling wetted cut Lepine (Somuni). Ćevapi together with Lepine barbecue, and when they are placed inside the roast cut Lepine (Somuni).

3.

Lepine (Somuni) with cevapi served on a plate on which to put a little chopped onion and optionally a bit of sour cream.

Grah s kobasicama

Hello everybody! Here is a recepie of a meal that is very popular in Hrvatsko zagorje:

Preparation time: 90 min
1. Soak the beans overnight in cold water, boil and flooded the next day.

On a mixture of fats and oils Distant onion, add the parsley, red pepper, bay leaf and cook beans drain slowly, add hot water or stock from the soup if there is. Sausage fry in oil that nice golden color (I do cut them in half and place in beans).

At the end of all boil the treasures .On oil where fried sausage finely chop an honest 2-3 garlic, add 2-3 tablespoons of flour, 2-3 tablespoons tomato puree, salt, Vegeta and pepper.When it fries it`s nice to add the beans and cook for another 15min.

2.

I'm near the end and add one tablespoon of vegetable for domestic piquant flavor.

Serve with a salad of cabbage:

3.

Enjoy!