Balkan Cuisine

Hearty stew made from sauerkraut, beans, potatoes, and smoked pork. Ingredients (Serves 4–6) 300 g sauerkraut or sour turnip, rinsed 200 g dried beans (or 2 cans, drained) 3–4 medium potatoes, diced 1 onion, chopped 2 cloves garlic, minced 150 g smoked pork ribs, bacon, or sausage 2 tbsp vegetable oil 1 tsp paprika 1–1.2 L water or broth Salt and black pepper, to taste Bay leaf (optional) Preparation Soak beans (if using dried): Soak overnight in cold water. Drain before cook

Salted cod cooked with garlic, olive oil, and potatoes. Ingredients (Serves 4) 500–600 g salted cod (bakalar), soaked in water for 24–48 hours, changing water several times 500 ml milk 3–4 cloves garlic, minced 3–4 tbsp olive oil 2–3 bay leaves Salt and black pepper, to taste Fresh parsley, chopped Optional: boiled potatoes for serving Preparation Prepare the cod: Soak salted cod in cold water for 24–48 hours, changing water 2–3 times to remove excess salt. Cut cod into porti

Breaded rolled veal or pork stuffed with kajmak, fried until golden, served with potatoes. Ingredients (Serves 4) 4 veal or pork schnitzel cutlets (about 150–200 g each) 100 g kajmak or cream cheese 2–3 tbsp flour 2 eggs, beaten 100–150 g breadcrumbs Salt and black pepper, to taste Vegetable oil for frying Optional for serving: Tartar sauce Roasted potatoes Lemon wedges Preparation Prepare the schnitzel: Flatten meat cutlets with a meat mallet to about 1 cm thickness. Season

Onions stuffed with minced meat and rice, baked in tomato sauce. Ingredients (Serves 4–6) 6–8 large onions 400 g ground beef or lamb 100 g rice 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp vegetable oil 1 tsp paprika ½ tsp black pepper Salt, to taste 400 ml tomato sauce or passata 100 ml water or broth Fresh parsley, chopped Preparation Prepare the onions: Peel onions and carefully hollow out the centers, leaving a thick outer layer. Reserve the removed onion