The cuisine of the Balkan Peninsula is a love of pork dishes, seasonings from various peppers and the obligatory presence of soup. Due to the very cold winters, the dishes are incredibly satisfying. In the Balkans, they like lamb, fish, poultry dishes, feta cheese. The most popular way to cook meat is with charcoal. Of course, they like fish very much, they are catfish, mackerel, tuna, trout, cuttlefish rice dishes, crayfish. The kitchen is rich in pastries and various cakes.
Pick your recipe
Cooking with the addition of seasonings in the Balkan cuisine is not very popular, they are added solely to tint the taste of the dish. Alcoholic drinks are mainly prepared from fruits, the most popular drink is brandy, made from plums.
Chevapi
This is a cult dish in Croatia and Serbia. These are small grilled sausages made from minced meat. Serve them with lots of onions and baked potatoes.
Ingredients:
- 0.5 kg ground beef
- salt
- 10 gr. soda
- 20 gr. garlic
- 200 gr. onions
- ground pepper
Cooking:
Peel and chop the onion finely enough. Grind the garlic.
Mix all the ingredients in a bowl. Knead for about 15 minutes until it starts to stick to your hands.
Wrap a cup of minced meat with a film and put it in the cold for two and a half hours, best of all over the night.
Then make sausages about 10 centimeters long and 3 centimeters thick.
Preheat the grill pan and fry sausages until they are cooked. Serve with onions and baked potatoes.
Chorba
This is the national soup in the Balkans. It is cooked thick and in principle resembles stew.
Ingredients:
- 500 gr. veal
- 80 gr. sunflower oil
- 300 gr carrots
- salt
- 200 gr. celery root
- 1 bunch of parsley and 1 root
- 140 gr sour cream
- 40 gr butter
- 100 gr. flour
- 350 gr Luke
Cooking:
Cut onions, carrots, celery, parsley root into squares. In a saucepan where the soup will cook, heat the sunflower oil and put onions, fry and add the remaining chopped vegetables.
Cut the meat into medium pieces and put it in the vegetables, simmer until all the juice has evaporated, and the meat has turned white, add parsley, pour some water and wait for it to boil. After everything boils, it is worth boiling for about an hour and a half. Add some water again, so that the total volume is about three liters.
Melt the butter in a small skillet, add flour and fry. Add 100 grams of broth from the pan and stir so that there are no lumps. Add mashed flour to the soup and mix.