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!

Sarma

Sarma is considered Bulgaria's national dish, but not with pickled cabbage, as is common in Croatia, but with fresh white cabbage, while preparing a Greek stuffed grape leaves.
Preparation time: 180 min.

Ingredients :

• 2 heads of sauerkraut
• 1 kg minced meat
• 300 g of rice
• 150 g of dried meat
• 2 carrots
• small onion
• salt,pepper,vegeta

Browned flour:

• 50 ml oil 
• 1 tablespoon flour
• 1 teaspoon tomato sauce
• 1 teaspoon cayenne pepper

or:

• 25 ml water
• 1 tablespoon flour
• 2 teaspoons cayenne pepper

First step: Clean and wash the rice. Finely chop the onion. Carrots cut into cubes.
Second step: In bowl add meat, rice, onion and carrot, pepper, add a little vegeta and very little salt (brine never full because cabbage and meat are salted enough).
Third step: Separate the sheet at sauerkraut. With each leaf with a knife carefully remove the thick veins - they are not lubricated in order of the bottom edges.

Fourth step: At each leaf of cabbage soup spoon to put charging. Fold cabbage filling the left and right sides and roll. Sarma line up in a pan, stacked side by side. In each row insert a piece of dried meat, preferably between charm.
Fifth step: Press the cabbage dish. In another pot boil water and pour over cabbage. Let the water level does not exceed the edges of the plate. Allow to boil water - as soon as that happens, reduce the heat and cook the cabbage 1h time.
Sixth step: After an hour, make a roux. In a pan heat the oil, then get out of the top. Stirring constantly, add the flour, tomato sauce and red pepper. Return the pan to the stove and stir browned flour minute or two. 

Seventh step: Carefully dismount the plate edges. Pour over cabbage and stir browned flour as you can. Bring back plate and leave her to cook more time to 1h lowest temperature.

You're done with the preparation of meals. This is a meal for 4 people.
 Enjoy and bon appetit!

Balkan version of "Gangnam style"

I found this funny video "Opa Balkan Style" in which on the (0:49) mentioned Balkan specialties.
Video is parody of "Gangnam style" ,with sound of Balkan.
Listen to it yourself and enjoy  :

Burek

This meal burek, comes from Bosnia and Herzegovina, where it is a traditional dish.
Preparation time is 60 min.
The ingredients are:

• 1/2 kg flour
• 3 dl lukewarm water
• 1/2 dl oil
• a little salt
• 60 dkg of minced meat
• small red onion
• salt, pepper, vegeta

First step : From flour, warm water, oil and salt, knead dough.

Second step : Knead it on a floured surface until smooth and no longer be bonded.
Third step : Divide into three parts, each a little roll, spread with oil and place on a cloth. Let stand for 20-30 minutes and during this time prepare meat.
Fourth step : Finely chop the onions along with spices and add to the meat (you can put a bit of baking-soda). Divide the mass into three parts.
Fifth step : Put a tablecloth on the kitchen table and put a paltry part of the dough to the center and pull apart slightly from the middle.
Sixth step : When you get a clear batter on both sides put the meat into small pieces and put a little oil on it.

Seventh step : Tablecloth roll from one side to the middle and so is the other. Cut through the middle so you get two separate "sausages". Wrap each separately and get you burek.

Eighth step : Grease the pan with oil and bake burek at 180 degrees for 30 minutes. When they are done they should be sprayed with a little water, which you previously cooked up with a little salt. Cover them on the 10-odd minutes to soften.

Your dish is ready. Bon appetit!

Welcome post

Hello everyone! This is my blog about Balkan kitchen in which I will share with you a number of dishes and recipes from the Balkan region. I hope to satisfy your tastes and that you will enjoy our meals. Also, do not forget to click like on our page on facebook (http://www.facebook.com/BalkanKithen)

Good luck to all with cooking!