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12 recipes

Reform torta

Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.

150 minBalkan Baking

by KrazyBadal 1 views

Krompiruša

In Bosnia only the meat pie is called burek; the potato version is krompiruša, and Sarajevo's buregdžinice bake it in great round copper trays, coiled like a snail. Thin pastry is wrapped around raw diced potato and onion seasoned with pepper, rolled into long ropes and coiled into the tin, then baked until the outside shatters and the potato inside turns soft and peppery. It is entirely plant-based when made with oil and shop-bought filo, which usually contains only flour, water and oil. Eat it hot with a glass of cold plain yogurt, or soya yogurt to keep it vegan. Where most people go wrong is cutting the potatoes too early, so they turn grey and watery; prepare them just before rolling. Chef's tip: when it comes out of the oven, sprinkle with a little hot water and cover with a clean tea towel for 10 minutes, which softens the top layers just as Bosnian bakers do.

90 minBalkan Baking

by KrazyBadal 0 views

Prekmurska gibanica

Prekmurje, the flat north-eastern corner of Slovenia on the Mura river near the Hungarian border, built this towering cake for weddings and harvest feasts, and it is now protected as a traditional speciality. On a shortcrust base sit eight thin layers, four fillings repeated twice: poppy seed, curd cheese, walnut and apple, each separated by thin pastry and soaked with sour cream and melted butter, so every slice shows neat stripes of grey, white, brown and gold. Serve it warm or the next day with coffee; it keeps for 3 days in the fridge and freezes well. Curd cheese (skuta or quark) is usually rennet-free, but check the label. Going heavy on the fillings is the classic trap: each layer should be about 1 cm, or the cake won't bake through and the stripes blur. Chef's tip: make all four fillings the evening before, and assembly the next day takes just 20 minutes.

180 minBalkan Baking

by KrazyBadal 0 views

Vanilice

No slava, the family saint's day feast in Serbia, goes by without a plate of vanilice, and every grandmother's tin holds a few hundred at Christmas. Two tiny fluted rounds of tender walnut shortbread are glued together with tart jam, usually apricot or rosehip, then rolled in vanilla sugar until snowy. They crumble at the first bite and turn soft and melting after a day or two in the tin. Many old recipes use lard; this one uses butter, so the biscuits are vegetarian. Where most people go wrong is baking them until golden: vanilice should stay pale, with only the faintest colour on the base, or they turn hard and lose their vanilla scent. Chef's tip: roll them in the sugar while they are still slightly warm from sandwiching, so the coating clings.

90 minBalkan Baking

by KrazyBadal 0 views

Soparnik

Between Split and Omiš, in the stony villages of Poljica in Dalmatia, women once baked soparnik on the open hearth, sliding a huge round of thin dough under hot embers and ash. Its filling is nothing but raw Swiss chard, onion and parsley with olive oil, and the finished pie is brushed with garlic and more oil while it is still steaming. It is crisp at the edges, soft and green inside, and was traditionally eaten on fasting days such as Good Friday and Christmas Eve, cut into diamonds and served lukewarm with a glass of water or a plate of olives. A common mistake is salting the chard too early: it weeps water and the bottom turns soggy, so salt only as you spread it. Chef's tip: heat a large baking tray or pizza stone in the hottest possible oven so the base cooks fast, as it would on the hearthstone.

90 minBalkan Baking

by KrazyBadal 0 views

Paprenjaci

Paprenjaci have been baked in Zagreb and the villages of northern Croatia for centuries, and today they are on the list of Croatian heritage foods, sold at Christmas fairs and as gifts in pretty tins. The dough is sweetened with honey and spiced with cinnamon, cloves and a surprising amount of black pepper, then pressed into carved wooden moulds so each biscuit carries a flower, bird or heart. They are firm at first, with a slow peppery heat behind the honey, and soften after a few days. Serve them with tea, mulled apple juice or coffee. The usual slip is forgetting to flour the mould, so the dough sticks and the pattern tears; dust it every time. Chef's tip: grind the pepper as finely as you can, almost to a powder, so you get warmth in every bite rather than hard specks.

90 minBalkan Baking

by KrazyBadal 0 views

Stonski kolač

Behind the long stone walls of Ston, on the Pelješac peninsula near Dubrovnik in Croatia, bakers make one of the strangest cakes on the Adriatic: a pastry case filled with short pieces of cooked pasta, ground walnuts, chocolate, cinnamon and citrus zest, all bound with eggs and sugar. It is served on feast days and at weddings, cut into dense, fragrant slices where the pasta gives a soft, chewy bite against the nutty filling. Many families add a splash of rum to the filling; this recipe is alcohol-free, and adults can add 2 tbsp of rum with the zest if they like. A common mistake is cutting the cake while warm, when the filling is still too soft to hold; leave it to cool completely. Chef's tip: undercook the pasta by a minute, because it keeps softening in the oven.

120 minBalkan Baking

by KrazyBadal 0 views

Ballokume

Every 14 March, Elbasan in central Albania celebrates Dita e Verës, Summer Day, an old spring festival that is now a national holiday, and the whole town smells of ballokume. These pale golden cookies are made from cornmeal, lots of butter, sugar and eggs, beaten until almost fluffy, then baked into little domes that crack on top and melt into sandy, buttery crumbs. Families give plates of them to neighbours and children nibble them alongside the red-and-white spring bracelets called verore; they are lovely with tea or Turkish-style coffee. This version is gluten free, made with fine cornmeal and cornflour, so check both packets carry a gluten-free label. Under-beating is the classic error: the butter and sugar need a full ten minutes until almost white, or the cookies bake dense and greasy. Chef's tip: chill the shaped cookies for 15 minutes before baking so they keep their dome.

45 minBalkan Baking

by KrazyBadal 0 views

Flija

Flija is the dish of long summer afternoons in Kosovo, from the Rugova valley to the villages around Prizren, when friends gather and take turns tending the saç, a domed iron lid heaped with embers. Thin batter is painted onto a round tray in spokes, cooked under the heat, brushed with a mix of sour cream and yogurt, then painted again, until 15 or more layers have built up over a couple of hours. Cut into wedges, it is chewy, buttery and lightly scorched, served with honey, white cheese, pickled peppers or a bowl of yogurt. At home, a very hot oven grill stands in for the saç. The most frequent mistake is crowding the batter: each spoke must leave a finger-wide gap for the next layer to fill, or the pie becomes a thick, gummy pancake. Chef's tip: keep the batter as thin as single cream, and whisk in a spoonful of water whenever it thickens as it stands.

240 minBalkan Baking

by KrazyBadal 0 views

Pispili

When the spring greens come up in southern Albania, around Korçë and down towards Gjirokastër, households bake pispili in a round tray: a coarse cornmeal batter spread over a thick bed of spinach, leeks, dill and crumbled white cheese, then baked until the top is cracked and golden. Neither bread nor quite a pie, it is cut into diamonds and eaten warm or at room temperature, often with a bowl of yogurt, olives and spring onions for a simple lunch. Albanian white cheese and most feta are made with animal rennet, so check the label or use a vegetarian feta-style cheese. The usual slip is leaving the greens wet: squeeze them hard, or the bottom layer steams into a soggy paste under the cornmeal. Chef's tip: drag a fork across the batter before it goes in the oven and drizzle oil into the grooves; that gives the rough, crackly crust pispili is loved for.

60 minBalkan Baking

by KrazyBadal 0 views

Potica

No Slovenian Easter or Christmas table is complete without potica, a yeasted dough rolled thin around a honeyed walnut filling and baked in a fluted ring mould called a potičnik. When sliced, each piece shows a tight spiral of pale dough and dark nuts. Families in Ljubljana and across Carniola argue about the best filling, but walnut with honey is the classic one, eaten with coffee from Christmas morning until the tin is empty. Unlike a braided Romanian cozonac, the beauty is all in the thin, even swirl. Chef's tip: spread the filling no thicker than the dough and roll it up tightly; a loose roll or a thick layer leaves a gap between dough and filling once baked, the most common potica fault.

210 minBalkan Baking

by KrazyBadal 0 views

Chajá

Chajá was created in 1927 at a bakery in Paysandú, a city on the Uruguay River, and named after a local bird whose feathers look as fluffy as its crumbly meringue coat. Today it's Uruguay's birthday and celebration cake: layers of light sponge soaked in peach syrup, filled with whipped cream, peaches and dulce de leche, then covered in crushed meringue. It's sweet, soft and crunchy at once, best on the day it's assembled. Chef's tip: soak the sponge but not too much; it should feel moist, not wet, or the layers slide.

90 min

Paraguayan Baking

by KrazyBadal 0 views