Balkan Cuisine

Rich Bosnian chicken and okra soup, thickened and traditionally served warm as a starter. Ingredients (Serves 4–6) 400 g chicken (breast or thighs), diced 1 small onion, finely chopped 1 carrot, diced 1 celery stalk, chopped 100 g okra (fresh or frozen) 2 tbsp butter or oil 1 tbsp flour 1 egg yolk 100 ml sour cream 1–1.2 L chicken broth Salt and black pepper, to taste Fresh parsley, for garnish Preparation Cook the chicken and vegetables: Heat butter or oil in a pot. Sauté on

Vegetable soup made with seasonal produce, herbs, and a light broth; common across the region. Ingredients (Serves 4–6) 2 tbsp vegetable oil or butter 1 onion, finely chopped 2 carrots, diced 1 potato, diced 1 small celery stalk, chopped 1 zucchini, diced 1 tomato or 2 tbsp tomato paste 1.2 L vegetable or chicken broth Salt and black pepper, to taste Optional: Handful of rice or small pasta Fresh parsley or dill 1 tbsp flour for slight thickening Preparation Sauté the vegetab

Hearty bean dish cooked with smoked meat and spices, a staple lunch across the region. Ingredients (Serves 4–6) 400 g dried white beans (or 2 cans, drained) 1 onion, finely chopped 2 cloves garlic, minced 1 carrot, diced 1 bay leaf 1–2 smoked sausages or smoked ribs 2 tbsp vegetable oil 1 tbsp paprika Salt and black pepper, to taste 1–1.2 L water or broth Optional: 1 tbsp tomato paste Fresh parsley for garnish Preparation Soak the beans (if using dried): Soak overnight in col

Layered dish with potatoes, minced meat, and egg-based topping, baked until golden. Ingredients (Serves 6) For the eggplant layer: 2 large eggplants, sliced lengthwise Salt Olive oil for frying or brushing For the meat sauce: 500 g ground lamb or beef 1 onion, finely chopped 2 cloves garlic, minced 400 g canned chopped tomatoes 2 tbsp tomato paste 1 tsp dried oregano ½ tsp cinnamon (optional but traditional) Salt and black pepper, to taste 2 tbsp olive oil For the béchamel to