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Buckwheat Mini Breads (Hljepčići od Heljde)

· 2 Comments

Soft and flavorful buckwheat mini breads further enriched with sunflower seeds. A simple way to inspire you to make your own dough.

Soft and flavorful buckwheat mini breads further enriched with sunflower seeds. A simple way to get you into making your own dough.

When I returned to Sarajevo there was a period of loneliness. I needed to make new friends, and new memories with the old ones. And so started our monthly dinners.

Two moms. Two pairs of sisters. Three city neighborhoods.

Each month one of the six makes lunch (which in this part of the world is similar to dinner in volume) and invites the other five. Lunches, scheduled on a weekend, last anywhere from 3-6 hours and are accompanied by lots of laughter, support, and overall good times.

Without any planning, it turned out each person wanted to make lunch just a little bit better than the previous one. As you can imagine, over time these improvements progressed into a friendly competition.

So far we've explored Turkish cuisine, couscous, veal roasts, cheesy and filling side dishes, and mind-blowing salads (one of which is in rotation for very soon).

Last time, at Ms. Izeta's, we were introduced to these small, warm, soft buckwheat mini breads. They came at the very end, just after we were exhausted from eating. I didn't think I had enough energy in me to try one.

Yet here they were. Small. Round. Warm. Sturdy, but their softness was evident even before you broke one apart. Inside they were soft and fluffy, a light gray dough speckled with tiny dots. Addition of a little bit of butter transformed it into a dream bread.

Until recently, I was unaware of buckwheat. I'm wary of new ingredients as sometimes in our quest for health we discover we were better off not trying some things. Following this reasoning, I didn't pay attention to buckwheat until I tried it. (Others have already done a good job incorporating it into dishes.)

To my surprise buckwheat tastes great. These buckwheat mini breads are a little like wheat bread, although buckwheat is actually a fruit seed related to rhubarb. Buckwheat gives the bread a slightly tangy demeanor, but the flavor is one that could easily become your daily go-to.

The breads really didn't need any improvement, but my sister and I played around and added some sunflower seeds to the mix. The result was even better, if that was possible.

Buckwheat is gluten-free (the addition of regular flour to this dish makes it not gluten-free though), it reduces blood pressure and helps with weight loss, it's a great source of magnesium, it's low GI, and has numerous nutritious benefits.

Buckwheat has become a craze in Bosnia recently. On the way to the Bijambare caves recently, my friend and I encountered several little shops on the side of the road selling only buckwheat and buckwheat related products.

And everywhere I go, people are discussing buckwheat recipes.

Making these breads is similar to making homemade bread. My sister and I made a Tasty inspired video for this recipe, to make the process even easier. There are more videos to come, and more fun changes on the blog. I'll be back with an update soon.

Until then, let me know how your buckwheat mini breads turned out.

Soft and flavorful buckwheat mini breads further enriched with sunflower seeds. A simple way to get you into making your own dough.
Soft and flavorful buckwheat mini breads further enriched with sunflower seeds. A simple way to get you into making your own dough.
Soft and flavorful buckwheat mini breads further enriched with sunflower seeds. A simple way to get you into making your own dough.

Buckwheat Mini Breads With Sunflower Seeds

Aida
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breads and Pastries
Servings 16

Ingredients
  

  • 1 tablespoon baker's yeast
  • 1 teaspoon sugar
  • 16 ounces white flour
  • 5.5 ounces buckwheat flour
  • 3-4 ounces melted butter
  • ½ tablespoon salt
  • 3-4 tablespoons sunflower seeds

Instructions
 

  • In a small dish mix baker's yeast, sugar and a tablespoon or two of lukewarm water. Set aside for 5-10 minutes, or until it bubbles up and starts to rise.
  • In a larger bowl, combine the yeast mix with flours, salt, 1.5-2 ounces of melted butter and 2 tablespoons sunflower seeds. Add about 25 ounces warm water, and start kneading. Knead until all ingredients are completely integrated and you have one, harder ball of dough. Cover and set aside in a warm place for 30 minutes to rise.
  • Knead a few more minutes, and set aside for another 30 minutes. Heat oven to 480F.
  • Sprinkle working area generously with flour. Take the dough ball out and split it in half.
  • Roll the first half out into a circle about 12 inches in diameter. Cut into 8 slices. Work each slice into a small ball, and then flatten a little bit until you get a disk. Place into an oiled pan. Follow with the remaining slices.
  • Repeat previous step with the second half of dough. Take a little bit of warm water and sprinkle onto each dough disk. Tap it in with your palm, and then sprinkle with remaining sunflower seeds.
  • Place the pan into the oven and bake for 10 minutes. Lower the temperature to 415F and bake for another 15 minutes.
  • Take out of the oven, paint with the remaining melted butter. Lift the breads onto their side and let cool for 15-20 minutes. Consume warm.

Video

Notes

Please note you'll need an extra hour added to prep time for the bread to rise.
You may need to bake these in two batches. Alternatively, halve the recipe.
Tried this recipe?Let us know how it was!

Easy Vegetable Risotto (Sataraš sa Rižom) [Rice Satarash]

· 7 Comments

Vegetable risotto (satataš sa rižom, rice satarash) is a beloved Balkan dish often served as a side or a main course. This light sauce (stew) is made with sautéed peppers, onions, and tomatoes. The taste is rich and savory with a touch of sweet. Shall we?

A bowl with risotto and a fork in it and vegetables in the background on a white honeycomb background.
[feast_advanced_jump_to]

Background

Sataraš, the Balkan sautéed vegetable dish, is reminiscent of Hungarian lecsó, and Turkish menemen. This easy vegetable risotto has a tender, rich, and slightly sweet taste.

Classically, it's done with tomatoes, onions, and peppers. You can enhance it with eggs, or (like today), rice. It's a standalone dish, but you can easily add to it a side of protein like fish or meat.

Making sataraš allows you to enjoy a simple, flavorful, and healthy dish that celebrates the vibrancy of fresh vegetables.

Ingredients

Here are the ingredients for vegetable risotto (sataraš sa rižom):

Peppers, broth, tomatoes, rice and onion on a wooden desk.
  • Onion: yellow or white onion. Avoid red onion.
  • Peppers: green, red, or yellow bell peppers, sweet Italian peppers. Substitute with local šilje, roge, or babura peppers.
  • Tomatoes: Roma, heirloom tomatoes, or another juicy tomato kind are best. Avoid cherry tomatoes.
  • Herbs and seasonings.
  • Optional veggies: zucchini, eggplant, carrots.
  • Optional: vegetable broth instead of water.

Instructions

How to make Balkan vegetable risotto (sataraš sa rižom):

Four photographs, two by two, of a pot filled with ingredients: onions, peppers, tomatoes and rice.

Step 1. Heat oil in a pan, add onions, peppers, tomatoes, and seasonings, simmering until vegetables are soft. Add rice, reduce heat to low, and simmer for 15-20 minutes, gradually adding 1.5-3.5 cups of water or broth until the rice and vegetables are tender and most of the liquid has evaporated.

Handling

  • Serving: serve sataraš (vegetable risotto) immediately or soon after it's made. A side of homemade bread or fried mini breads goes perfectly with this dish. Meat lovers? Add a side of protein. Fish, meat, or tofu all work well.
  • Storing: store in the fridge, in an airtight container for up to 48 hours.
  • Heating: reheat using your preferred method. Add a little water or vegetable broth if needed.

More Veggie 💙

We at Balkan Lunch Box love veggies! Check some of our favorite recipes featuring beans, peppers, spinach and potatoes:

  • Easy Baked Beans with Onions and Paprika
  • EASY Feta and Ricotta Cheese and Spinach Pie With Phyllo Dough
  • Simple Potato Soup Recipe [Stovetop, Few Ingredients]
  • Roasted Red Peppers Cheese and Garlic Sauce

Thoughts?

If you made vegetable risotto (sataraš sa rižom) and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!

Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.

Prijatno, Dobar Tek, and Bon Appetit!

A bowl with risotto and a fork in it and vegetables in the background on a white honeycomb background.

Vegetable Risotto (Sataraš sa Rižom)

Aida
Delicious risotto made with sautéed tomatoes, onions, and peppers in aromatics.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine Bosnian, Croatian, Montenegro, Serbian
Servings 4
Calories 422 kcal

Ingredients
 
 

  • 4-6 tablespoons oil vegetable, sunflower, canola, coconut, avocado, or olive oil
  • 2-2 yellow onions chopped into strips, or diced
  • 3-4 bell peppers red and yellow cut into strips, or diced
  • 2-4 tomatoes skinned and diced, with juices; heirloom or Roma, or another juicy kind
  • 1 cup rice round short-grain, washed and rinsed
  • salt and pepper to taste
  • water or vegetable broth
  • (Optional) 1-2 tablespoons Vegeta (if using water) or the same amount of bouillon, or vegetable stock powder

Instructions
 

  • In a deep pan heat oil over medium. Add onions. Stir and simmer until they sweat. Add peppers, stir, and continue simmering until peppers sweat. (Cover or uncover as needed.) Finally, add tomato and seasonings, then continue stirring, and simmering, until vegetables are completely soft. Add a pinch of broth or water if all of the liquid evaporates. (Total simmer time is about 30 minutes.)
  • Add rice to the pan, and bring the temperature down to low. Stir and simmer for an additional 15-20 minutes. As you're simmering, add a little bit of water (or broth) at a time. You'll be adding about 1.5-3.5 cups total, depending on the amount of rice and your personal preference. The dish is finished when the rice and vegetables are soft, tender, and moist while most of the liquid has evaporated.
  • Serve sataraš (vegetable risotto) immediately or soon after it's made. A side of homemade bread or fried mini breads goes perfectly with this dish. Alternatively, add a protein side.
    Store in the fridge, in an airtight container for up to 48 hours.
    Reheat using your preferred method. Add a little water or vegetable broth if needed.

Video

Notes

  • Ingredients 
Tomatoes - add as many or as few as you want. They are a big juiciness factor, so we like to go with four. 
Rice - some people prefer saaraš with less rice. For this amount of veggies, anything from a handful of rice to a whole cup works well. 
Water vs vegetable broth - use what you prefer. If going with broth, adjust seasonings accordingly as Vegeta and stock powder essentially give you a similar taste to veggie broth. If you overdo it, it'll be salty. Moreover, the volume of liquid will depend greatly on the volume of rice you are using. We like to add about 2 cups of liquid per 1 cup of rice, but this is just an idea. The dish is done when the rice and veggies are soft, and there is a little bit of liquid left, but just a pinch.

Nutrition

Calories: 422kcalCarbohydrates: 53.7gProtein: 5.7gFat: 21.3gSaturated Fat: 4.1gSodium: 11mgFiber: 4.1gSugar: 10.1g
Tried this recipe?Let us know how it was!

More Recipe 💙

  • Djuvec - Balkan Ratatouille (Đuveč, Ghivetch)
  • Balkan Homemade Cornbread From Scratch (Kukuruza, Proja)
  • Mushroom Soup Without Cream
  • Fried Dough Balls (Uštipci) [No Yeast]

Quick Sautéed Spinach

· 2 Comments

Sautéed spinach, a sophisticated way to eat more greens. This velvety side dish requires minimal preparation and is ready in 25 minutes. 

Sautéed spinach, a sophisticated way to eat more greens. This velvety side dish requires minimal preparation is ready in 25 minutes.

Here and there I search for recipes that should be matter of fact. Dishes, snacks, and tastes I grew up with and took for granted knowing how to do, only to later find out I'm not as proficient at making them as I thought.

The devil's in the details they say, and I'm not detail oriented.

To counter this, I've been collecting ways to make simple things over time, making little moves to increase my proficiency. What are these simple things? They're the roasted red peppers resting in olive oil, peppered with garlic. They're the most convenient and delectable way to make a bowl of rice. And the three ingredient jam, which even with its sugar munificence still beats any store bought jam you can get. They're the popcorn that you make with corn and a little bit of oil, in a huge pot.

They're also the sautéed spinach. You know, the velvety side that goes well with pretty much everything: eggs, meat, bread. It's what gives even more smoothness to mashed potatoes, and mildness to your beef roast. It's the side dish that deserves more remembrance than we give it.

Turns out, there is not much to the process. But if you don't take care of the details, the big picture will crumble. Fresh spinach is washed thoroughly. (Don't quicken this.) It's then brought to boil and kept here for 1 full minute. When removed, it's cut up and simmered in a roux of oil, butter and flour. At last the milk is added.

As I search for more simple things, I'd love to hear some of yours.

Sautéed spinach, a sophisticated way to eat more greens. This velvety side dish requires minimal preparation is ready in 25 minutes.
Sautéed spinach, a sophisticated way to eat more greens. This velvety side dish requires minimal preparation is ready in 25 minutes.
Sautéed spinach, a sophisticated way to eat more greens. This velvety side dish requires minimal preparation is ready in 25 minutes.

Sautéed spinach, a sophisticated way to eat more greens. This velvety side dish requires minimal preparation is ready in 25 minutes.

Quick Sauteed Spinach

Aida
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 16 ounces fresh spinach
  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 1 tablespoon white flour
  • 7 ounces milk
  • 1 teaspoon salt

Instructions
 

  • In a large pot bring spinach to a boil on high. Boil for 1 minute. Remove and drain. Mince.
  • In a small pot heat butter on medium. When butter is melted, add garlic and stir. Then add flour and stir. When the flour blushes after 1 or 2 minutes add spinach and stir well. Add milk, then stir again. Bring to a boil stirring frequently. Boil for 2 minutes and remove off heat.
  • Serve hot.

Video

Tried this recipe?Let us know how it was!

Leek Risotto Recipe with Ground Beef

· 17 Comments

Leek risotto with ground beef is a great harmony of flavors and textures. This one-pan dish is the definition of a comfort meal, and a great way to include this superfood into your diet. Shall we?

A pan with risotto on a cutting board and a wooden spoon in the pan on a gray background.
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Background

Leek risotto is a great, versatile dish. (If leeks are new to you, once you try them, you'll start using this onion-like vegetable regularly!) Plus, adding ground beef to it makes this already hearty dish even more filling.

The leeks, when cooked down to softness, meld seamlessly with risotto ingredients, especially the soft rice. As the risotto simmers, ground beef infuses its juices into the vegetables and rice, resulting in a phenomenal texture and taste.

Since leek risotto is a one-pan dish, it's a complete meal in itself. However, if you want to make it even more flavorful, add an appetizer such as this tasty salad, a slice or two of homemade bread, or both.

Ingredients

Here's what you need to make the leek risotto.

Eight bowls with ingredients for leek risotto on a wooden table: rice, garlic, onion, butter, tomato, seasonings, herbs, ground beef and leeks.
  • Leeks: two stalks (stems) are enough, three if you're adventurous.
  • Ground Beef: any fat composition will work. Substitute with ground pork, chicken, and/or turkey.
  • Additional Vegetables: onion, garlic, and tomatoes.
  • Rice: look for round-grained rice like Arborio. Avoid long-grained rice.
  • Herbs and Seasonings: paprika, ground pepper, parsley, and bouillon. Substitute bouillon with stock powder or Vegeta.
  • Butter: real butter only. Substitute with ghee, lard, and/or oil.

Instructions

Below are the easy steps for making the leek and ground beef risotto.

Six photos, two by three, of black pan on an induction stove with different risotto ingredients in it: butter, onion and garlic, meat, veggies with leeks, rice and seasonings, and water.

Step 1. Heat butter. Add onion and garlic and simmer.
Step 2. Add meat and simmer. Add veggies and simmer.
Step 3. Add rice, seasonings, and water. Simmer for 35-40 more minutes.

Recipe FAQs

Black pan with risotto and wooden spoon, plaid kitchen towel, all on a black background.
What are leeks like?


Leeks have a mild, onion-like flavor, although less pungent. They're slightly sweet, and have a delicate herbal undertone. Think of them as a milder combination of onions and scallions.

What pairs well with leeks?

You can pair leeks with almost anything. Here are some ideas:
- Ground or minced meat (beef, pork, chicken, turkey);
- Other vegetables (mushrooms, potatoes, tomatoes, onions);
- Grains (rice, quinoa, etc.);
- Seasonings (oregano, parsley, rosemary, thyme);
- Broths and liquids (vegetable, beef, chicken broth, white wine, etc.);
- Dairy (cheeses like Parm and feta, heavy cream, etc.).

Wooden spoon holding risotto.

Handling

Serve: serve leek risotto with ground beef warm to hot along with bread and salad.

Store: store in an airtight container in the fridge for up to 3 days.

Reheat: reheat using your preferred method.

Great Side Soups

Here are some soups that go great with the ground beef leek risotto:

  • Simple Potato Soup Recipe [Stovetop, Few Ingredients]
  • 10-Minute Egg Drop Soup Recipe (Without Cornstarch)
  • Mushroom Soup Without Cream
  • Beef Noodle Vegetable Soup [Instant Pot, Stovetop]

P.S. Here are a few more leek gems I found around.

Thoughts?

If you make today's leek risotto recipe with ground beef and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno, Dobar Tek, and Bon Appetit!

Black pan with risotto and wooden spoon, plaid kitchen towel, all on a black background.

Leek Risotto with Ground Beef

Aida
A flavorful fusion of tender leeks and hearty beef in a comforting rice dish.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Main Course
Cuisine Bosnian, Croatian, Montenegro, Serbian
Servings 4
Calories 1385 kcal

Ingredients
 
 

  • 2 tablespoons butter or oil, ghee, or lard
  • 1 yellow onion medium, minced
  • 1-2 garlic cloves minced
  • 12-14 ounces ground beef
  • 1-2 tomatoes skinned and diced, or canned tomatoes
  • 2-3 leek stalks (stems) sliced into rounds
  • ½ cup rice round grain
  • 1-1.5 cups water
  • 1 bouillon cube or 1-2 tablespoons Vegeta, or 1-2 tablespoons stock powder
  • 1 tablespoon red paprika
  • ground pepper to taste
  • 3 tablespoons parsley minced

Instructions
 

  • In a larger pan heat butter over medium. Add onion and garlic and simmer 2-3 minutes.
  • Add meat and simmer for 5 minutes, while breaking up the meat and stirring. Add tomatoes and leeks and simmer for another 10 minutes.
  • Add rice, seasonings, and water and continue simmering. Simmer for about 40 minutes, or until rice is warm and most of the water evaporates, while occasionally stirring.
  • Serve leek risotto with ground beef warm to hot along with bread and salad. Store in an airtight container in the fridge for up to 3 days. Reheat using your preferred method.

Video

Notes

Nutritional information is a rough estimate. 

Nutrition

Serving: 1of 4Calories: 1385kcalCarbohydrates: 66.5gProtein: 125.9gFat: 71.3gCholesterol: 425mgPotassium: 3137mgFiber: 15.5gSugar: 17.4gIron: 80mg
Tried this recipe?Let us know how it was!

More Recipe 💙

  • Chicken and Mushroom Risotto in White Wine [1-hour, Stovetop]
  • Hajj Ćevap: Mushroom and Veal Sauce (Bosnian Boss Sauce, Hadžijski Ćevap)
  • Meat Pie Recipe with Ground Beef (Ćoravi Burek)
  • BEST Instant Pot Cabbage and Beef Chuck Soup (Kupus Kalja, Slatki Kupus)

Orange Jam (Orange Marmalade) [No Pectin, Stovetop, 1-hour, 3-ingredients]

· 19 Comments

Our orange jam (orange marmalade) requires only three ingredients and about an hour of your time! This luscious spread crafted from oranges and sugar delivers a sweet and tangy burst of perfect citrus flavor. Shall we?

A piece of integral bread with marmalade and a jar of marmalade with a wooden spoon on top, on a gray background.
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Background

Orange jam is sweet, citrusy, and light.

It's a reprieve from the regular, heavy jams. It goes great over bread, or you can use it as a filling for rolls and strudels. We've drizzled it over ice cream and savored its sweetness on its own with a spoon during a sugar craving.

If you're wondering whether this is an orange jam or an orange marmalade, your guess is as good as ours! We've poured over examples and definitions, and the closest we could get to is that today's recipe falls under both categories.

It's a jam in a way that the fruit is crushed, and the final result is smooth and relatively thick. It's a marmalade in the way that it still retains some chunky parts and it's made from a citrus fruit.

(This chunkiness is especially delicious! As we're using all parts of the orange, this is practically jam and candied fruit in one jar!)

Luckily, we're not sticklers for naming (except maybe for burek), so it'll be referred to as orange jam and orange marmalade interchangeably.

Ingredients

As promised, you need only three ingredients for today's orange marmalade: oranges, some sugar, and a lemon. No pectin is used, as citrus fruit already has a lot of pectin naturally.

Oranges, lemon, sugar, vanilla, vinegar and baking soda on a wooden table, overhead.
  • Oranges: as you'll use everything, from pulp to peel to make this orange jam, buy organic oranges, preferably navel (they're seedless.) Alternatively, get whatever organic oranges you can get and get rid of the seeds later.
    - Substitute with blood oranges. However, know that the jam will taste more bitter. If you prefer a sweeter jam, stick with regular oranges, or a mix of both.
    - Wash oranges thoroughly! One idea is to soak them in baking soda and vinegar water for 15-ish minutes, and then scrub them with a new scotch-brite pad or dishwand.
  • Sugar: white granulated sugar will do.
  • Lemon: for this volume of orange jam (marmalade) you'll need the juice from one lemon only.
  • (Optional) Vanilla: sugar or extract for the extra boost of flavor. Substitute with one vanilla stick.
  • (Optional) Baking soda and vinegar for cleaning. This mix gets rid of the toxins well, and it's completely natural. However, our method is one option only. You can clean them any way you'd like.

Instructions

We've done complicated preserves before (ajvar and pindjur come to mind), but orange marmalade is as easy a recipe as it gets.

Four photographs, two by two, of a silver bowl filled with water and oranges.

Optional Preparatory Step for Orange Jam (Marmalade). Cleaning the Oranges.

Combine baking soda and vinegar in a deep bowl. Add oranges and let soak for 10-15 minutes. Take a brand new scrub and scrub each one, and then wash off with plain water.

Four photographs, all of oranges in different steps to make orange marmalade: one is with oranges on two plates, another three photographs the oranges are in a beige pot.

Step 1. Orange Marmalade. Preparing the Fruit and Cooking.

Divide oranges. Peel one group of oranges (deseed if necessary), and chunk it up. Chunk the other group with the peel on (deseed if necessary). Transfer to a large pot, add water and lemon juice. Stir, and cook for 40 minutes on low.

Four photographs, two by two, of oranges in a beige pot. In one photograph, sugar is added. In two it's stirred. In the last photograph, stick blender is used.

Step 2. Orange Marmalade. Adding Sugar and Blending.

Add sugar (and vanilla if using it) and stir well. Continue cooking for at least 10-15 minutes. Blend with a stick blender to a preferred thickness.

Four photographs, two by two. One photograph with a hand washing the jar, another of a hand drying the jar, the third of jars in a pan, and the fourth photograph of jars warmed up in the oven.

Step 3 (parallel to step 2). Orange Jam (Marmalade). Sterilizing the Jars.

Heat oven to 230°F (110°C). Wash the jars, and dry them. Place them on a pan and put in the oven for 15-20 minutes.

Four photographs of the jam being poured into a jar from a spoon, the jar lid sealed and jar flipped around.

Step 4. Orange Jam (Marmalade). Transferring Orange Marmalade to Jars.

Carefully transfer jam into hot jars (protect your hands). Fasten the lids and flip the jars around so the lid seals. When jam and jars cool down, transfer to a cool, dark place.

Handling

  • Serve: Serve over bread, in a strudel or another pastry, over a dessert, or by itself.
  • Store: Once you open a jar, transfer it to the fridge and consume it in 1-2 weeks. Do not freeze.
Two slices of integral bread with orange marmalade, and a bowl with orange marmalade and a wooden spoon on a gray background.

Recipe FAQ

What does orange jam taste like?

Orange jam is citrusy, light, and slightly tart. Depending on how big you cut the oranges, and/or blend them down, the texture ranges from smooth to chunky. Chunkier jams have pieces that taste like candied fruit.

Why is my orange jam bitter?

Overcooking the orange peel can make orange jam bitter. Also, bitterness depends on the type of oranges used. (For example, blood oranges are bitter.) You can avoid this with a shorter cooking time, using less unpeeled oranges (for example, ⅓ of the oranges instead of ½), and skipping sour oranges.

What can I use orange marmalade for?

Orange marmalade can be used as a spread over bread and other pastries, or as a filling for pastries and crepes. It goes great over ice cream, desserts, or by itself.

More Jam Yumminess

Additionally, if you are looking for even more interesting jam options, Ksenia At The Immigrant's Table makes the most perfect Russian kumquat jam with Chinese spices. This great pairing of sweet and spicy can be made milder with an addition of cottage cheese. We absolutely love it!

Thoughts?

If you make today's orange jam (orange marmalade) and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno, Dobar Tek and Bon Appetit!

A piece of integral bread with marmalade and a jar of marmalade with a wooden spoon on top, on a gray background.

Orange Jam (Marmalade)

Aida
Indulge in the pure goodness of oranges with this sweet and tangy three-ingredient pectin-free jam. Done in an hour.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Bosnian, Croatian, Montenegrin, Serbian

Equipment

  • 1 Brand new sponge with scrub on top
  • 4-5 10-16 ounce jars (300-500g) with lids

Ingredients
 
 

(Optional) Orange Cleaning Ingredients

  • ½ cup baking soda
  • 1 cup vinegar

Orange Jam (Marmalade) Ingredients

  • 4 pounds organic seedless navel oranges or about 15-17 medium-sized ones
  • 1 - 1.5 pounds granulated sugar
  • 1 lemon juice only
  • (Optional) ½ teaspoon vanilla extract or 1 teaspoon vanilla sugar, or 1 vanilla stick

Instructions
 

Cleaning Oranges (Optional Method)

  • For safety, the oranges should be cleaned thoroughly before use. Below is one of the methods you can use.
  • To a deep pot filled halfway with water add baking soda and vinegar. Stir so it integrates. Add the oranges in and let them soak for 15 minutes.
  • Take oranges out one by one and scrub the debris off their skin with a new scotch-brite pad. Wash each one off with fresh water.

Making Orange Jam (Marmalade)

  • Divide oranges, and peel one half, discarding the peel. Separate the orange slices and dice them into chunks, keeping as much juice as you can. Deseed if necessary.
  • Take the unpeeled oranges, and cut off their ends. Chunk them up keeping as much juice as you can. (Bigger chunks yield candied fruit-like jam, while smaller chunks result in a smoother jam.) Deseed if necessary.
  • In a deep pot, add all the orange pieces, the juice, ½ cup of water, and lemon juice. Turn the temperature down to the lowest setting. Cook for 40 minutes stirring every few minutes.
  • Add sugar and vanilla to the oranges, stir thoroughly, and cook for another 10-15 minutes. (If the oranges were particularly juicy you may need to cook 10-15 minutes longer.)Turn the heat off.
  • Using a stick (hand) blender, blend the orange jam down to desired consistency.

(Parallel to Jam Cooking) Sterilizing Jars

  • Heat oven to 230°F (110°C). Wash (with soap) and dry the jars thoroughly. Place jars on a baking sheet (or a sheet pan) and place them in the oven. Keep them inside for 15-20 minutes, then carefully take them out. (Use mittens or thick kitchen towels to protect hands.)
  • Carefully transfer jam into hot jars. Use a spoon to push the jam down each jar as much as you can, and get as much air out as you can. As you fasten each lid, flip the jar upside down. When the jars and jam cool down, transfer to a cool, dark place (or the fridge).

Handling

  • Serve over bread, in a strudel, crepes, or another pastry, over a dessert, or by itself. Once you open a jar, transfer it to the fridge and consume it in 1-2 weeks. Do not freeze.

Video

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Dried Fruit Cookies with Walnuts

· 6 Comments

Dried fruit cookies - and in our case made with walnuts and apricots - are packed with a luscious blend of dried fruit and nuts. With a perfect crispiness-to-tenderness ratio, these have become a cherished holiday favorite. Shall we?

Dried cookies on a tray, above photo.
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Background

Delightful walnut-apricot cookies have roots in traditional Balkan sweets, where dried fruits and nuts are commonly paired ingredients. Together, these create flavorful and textured desserts.

Today's cookies follow the same principle. This perfect combination balances natural sweetness with a satisfying crunch in the shape of half a walnut.

The 'boat' cookie shape is not only charming but also practical, making these dried fruit cookies great for picnics, potlucks, and gifts.

Why You'll Love These

  • Balanced Flavor. The tanginess of apricots, the sweetness of raisins, and the earthiness of walnuts create an OMG taste!
  • Great Gift. They hold up great, taste fantastic, and are incredibly pleasing to look, all of which make them a thoughtful homemade gift.
  • Easy Peasy. Dried fruit cookies mean straightforward ingredients that come together effortlessly.

Ingredients

Here are all the ingredients you'll need to make today's dried fruit cookies with walnuts.

Above shot of ingredients for cookies on the table (powdered sugar, granulated sugar, prunes, apricots, raisins, corn starch, walnuts, cocoa, juice and egg white).
  • Apricots. Dried and pitted. Substitute with dried figs.
  • Raisins. Substitute with dried cranberries or dried cherries.
  • Prunes. Pitted.
  • Cocoa. Cocoa powder, unsweetened.
  • Cornstarch.
  • Sugar. Powdered, or confectioner's sugar, as well as granulated sugar.
  • Juice. Orange or lemon juice. Fresh or boxed is fine.
  • Egg white. Whites from one egg. Substitute with aquafaba.
  • Walnuts. Deshelled. Substitute with almonds.

Instructions

Here are the easy instructions to make today's dried fruit cookies with walnuts.

Two photographs side by side of grinding the fruit.

Step 1. Grind dried fruit.

Two photographs side by side of combining ingredients in a bowl.

Step 2. Combine with the remaining ingredients (except walnuts and granulated sugar).

Two photographs side by side of a truffle and truffle with a walnut in a palm.

Step 3. Form balls and add walnut halves.

Two photographs side by side of truffle in a bowl of sugar, and truffles on a plate.

Step 4. Roll in sugar. (Not pictured) leave to toughen.

Handling

Hand holding a cookie with walnut above other cookies on a tray.

Serve dried fruit cookies (3-4 per person, or more) at room temperature with tea or coffee. They keep well in an airtight container for up to two weeks in a dark, cool place, or the fridge. If placing in the fridge, take out a little bit before serving so they're not too cold.

Recipe FAQs

Is dried fruit healthier than fresh fruit?

Dried fruit is generally more concentrated in nutrients and calories. However, this means that the sugar content is also higher.

Dried fruit is best enjoyed in moderation.

Can I freeze dried fruit cookies?

Sure. However, as they are so easy to make and don't retain their freshness when frozen, we recommend to avoid freezing.

If you must, store them in an airtight container in the freezer for up to a month. Thaw to room temperature before serving.

Do you need to soak dried fruit before making these dried fruit cookies with walnuts?

Generally no. Simply look for dried fruit that's a little softer, or that which hasn't been dried for too long.

If the dried fruit is still too dry and tough, soak it in warm water for 15-20 minutes, or until it's soft enough to be cut in a grinder or a food processor.

More Walnut Desserts

Walnuts are our very favorite addition to sweets. Here are a few on our rotation:

  • Stewed Stuffed Apples in Syrup (Tufahije)
  • Mama's Walnut Cake with Chocolate (Čokoladna Orah Torta) [Classic, European, Old Fashioned Torte Cake]
  • Walnut Cookies (Orašnice)
  • Hazelnut Chocolate Balls (Bombice od Lješnjaka/ Lešnika)

Thoughts?

If you make today's dried fruit cookies with walnuts and like them, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno, Dobar Tek, and Bon Appetit!

Hand holding a cookie with walnut above other cookies on a tray.

Dried Fruit Cookies with Walnuts

Aida
Delightful mix of chewy apricots, raisins, and prunes, balanced with crunchy walnuts and a hint of cocoa.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Total Time 40 minutes
Course Dessert
Cuisine Bosnian, Croatian, Serbian
Servings 7 -8
Calories 325 kcal

Ingredients
 
 

  • 5 ounces dry apricots pitted
  • 3.5 ounces raisins
  • 3.5 ounces prunes pitted
  • 1.5 ounce cocoa powder
  • 1.5 ounce cornstarch
  • 9 ounces powdered (confectioner's) sugar
  • 2 tablespoons lemon or orange juice fresh or from a box
  • 1 egg white substitute with aquafaba
  • (Optional) 1 teaspoon sour cherry brandy or rum
  • 32-36 walnut halves de-shelled
  • 2-3 ounces granulated sugar

Instructions
 

  • In a meat grinder (or a strong food processor) grind apricots, raisins and prunes together.
  • Wet (or oil) your hands to prevent sticking, and transfer ground fruit into a deep, large bowl. Add cocoa powder, starch, powdered sugar, juice and egg white. Mix well with your hands until ingredients are completely integrated.
  • Make small balls (½ size of a golf ball) out of the mixture. After forming each ball, flatten it a little bit between your palms, and press a walnut half into it. You should get between 32-35 with this amount of ingredients.
  • Transfer granulated sugar into a smaller bowl. Roll each cookie boat in granulated sugar and set on a flat pan or a baking sheet lined with parchment paper.
  • Leave in a dark, cool place to dry for a few hours. Later, when they toughen, transfer dried fruit cookies into a container or a cookie jar, and keep it in the fridge, or a cool, dark place for up to two weeks. If keeping them in the fridge, take them out a little bit before serving so they get to room temperature.

Video

Notes

  • Nutritional Information
Nutritional information is an estimate calculated by chatGPT for about ⅛ of the total or about 4 cookies per person. 
  • Can I freeze these?
Sure. However, as they are so easy to make and don't retain their freshness when frozen, we recommend to avoid freezing. If you must, store them in an airtight container in the freezer for up to a month. Thaw to room temperature before serving.

Nutrition

Serving: 4cookiesCalories: 325kcalCarbohydrates: 70.5gProtein: 2.7gFat: 3.25gSaturated Fat: 0.44gSodium: 1.25mgPotassium: 91.25mgFiber: 0.75gSugar: 15.6gVitamin C: 1.25mgCalcium: 11.25mgIron: 0.44mg
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  • Russian Salad or Salad Olivier
  • Burek
  • Ajvar
  • Knedle: Balkan Plum Dumplings (Knedle sa Šljivama)

Fig Balls with Chocolate and Rum [No Bake, Under 1 Hour]

· 8 Comments

These fig balls with chocolate and rum are a great no-bake treat ready in under an hour. Their effortless preparation means you can whip up a batch in no time, and satisfy your sweet tooth right away. Shall we?

Overhead photo of fig balls on a pan.
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Background

Fig balls with rum are a quick, delightful treat! The process to make them is almost identical to our other truffles like hazelnut chocolate balls and homemade Raffaello.

Additionally, fig balls require only a few ingredients. These no-bake desserts combine the natural sweetness of figs, the depth of dark chocolate, and a slight hint of rum.

They're a great snack or dessert, and are perfectly chewy and crunchy at the same time. As fig balls quickly disappear, we recommend you start with two batches.

Why You'll Love These

  • Rich and Decadent: Fig balls are a perfect balance of rich taste. Chewy figs, satisfying chocolate, and nutty almonds make the greatest combo!
  • Simple and Quick: We're talking 5-6 ingredients, and absolutely no baking involved!
  • Versatile Dessert: Eat these for dessert, take them to work or school, or wrap them as a gift, fig balls are simply perfect for every occasion.

Ingredients for Fig Balls

Here are the few simple ingredients you'll need to make fig balls.

Egg white, chocolate, rum, sugar, almonds and figs.
  • Dried Figs. Look for figs that are slightly softer. Remove any ends before using. You may have to chop them before grinding them in a meat grinder.
  • Egg White. Egg whites help bind the batter. Substitute with aquafaba (water from a chickpea can). Use the equivalent volume of an egg white (about 40 ml, or 1.4 oz).
  • Rum. Rum also assists binding, plus it enhances the flavor. Substitute with lemon or orange juice reduction, or a liqueur such as raspberry or sour cherry liqueur.
  • Chocolate. Baking chocolate is best, but most chocolates work (adjust for the sweetness and avoid fillings.) Avoid chocolate chips, as they're hard to grate.
  • Powdered Sugar. Confectioner's sugar. Avoid substitutions.
  • Almonds. Grind most, and chop some. Substitute with walnuts or hazelnuts, however the taste will be different.
  • Oil. Any type will work to grease your hands.

Instructions

Here are the instructions to make hazelnut chocolate balls.

Two photos side by side of a bowl holding ingredients, separate and combined.

Step 1. In a bowl, combine all ingredients. Work them with oiled hands until you get a big mass with the consistency of wet sand.

Two photos, side by side, of a hand holding a ball and ball rolled in almond.

Step 2. Take some batter in between your palms and form a small ball (the size of a ping pong ball or smaller). Roll in chopped almonds and set aside to toughen.

Handling

Here are some suggestions on how to store and serve these fig balls.

  • Serving: Serve 2-3 balls per person along with coffee, or a drink.
  • Storing: Once they toughen you can place fig balls on top of each other in an airtight container. Keep fig balls in the fridge for up to 5 days.
A hand holding a fig ball in air above other fig balls on table.

Thoughts?

If you make today's fig balls with rum and chocolate and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno, Dobar Tek, and Bon Appetit!

A hand holding a fig ball in air above other fig balls on table.

Fig Balls with Rum and Chocolate

Aida
No bake fig truffles blended with dark chocolate and a hint of rum, rolled in crunchy almonds for a delightful treat
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine Bosnian, Croatian, Serbian
Servings 7 -8
Calories 193 kcal

Ingredients
 
 

  • 7 ounces dried figs chopped, then ground in a meat grinder
  • 5 ounces dark or baking chocolate grated; substitute with milk or other chocolate but adjust the sweetness
  • 5 ounces powdered sugar
  • 1 egg white or aquafaba (juice from a chickpea can)
  • 1 teaspoon rum or other liqueur; substitute with lemon or orange juice reduction
  • 2 ounces almonds coarsely ground or finely chopped; substitute with walnuts or hazelnuts
  • pinch of oil

Instructions
 

  • Dab your hands with oil to prevent sticking (you may have to do this a few times during the process). Combine all ingredients in one large mixing bowl. Mix well with hands until ingredients have formed one big mass, and have a consistency of wet sand.
  • Start forming balls from the batter in between your palms. The size should be between a ping pong ball and a marble. You should get approximately 25-30 with this volume of ingredients.
  • In a medium bowl, transfer chopped (ground) almonds, and roll each ball in it until it's completely covered. Transfer to a baking sheet, tray, or a long plate lined with parchment paper. Leave a little bit of room between each ball to prevent sticking. Cover everything with foil or saran wrap, and transfer to the fridge (or leave in a cool, dark place) to toughen.
  • Serving: Serve 2-3 balls per person along with coffee, or a drink.
    Storing: Once fig balls toughen you can place them on top of each other in an airtight container. Keep fig balls in the fridge for up to 5 days.

Video

Notes

  • Nutritional Information
Nutritional information is an estimate based on 12 servings (about 2 fig balls). 
 

Nutrition

Serving: 2fig ballsCalories: 193kcalCarbohydrates: 26.75gProtein: 3.54gFat: 8.7gSaturated Fat: 4gFiber: 4.2gSugar: 19.82gVitamin A: 2IUCalcium: 52mgIron: 2.58mg
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Easy Baked Beans with Onions and Paprika

· 4 Comments

Easy baked beans are a perfect high-protein hearty side or a standalone dish! The beans (canned or dried - you pick!) mingle with tender onion and vibrant paprika for an amazing burst of flavor! Shall we?

A blue pan filled with onions and kidney beans, and a jug of beer on a marble background; wooden spoon, kitchen towel and bread in the background.
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Background

Loosely inspired by Macedonian tavče gravče, these easy baked beans make a delicious side dish. Adding meat transforms them into a substantial main dish.

First, the onions are sweated with seasonings and then mixed into the pan with beans. They bake until they reach a perfectly soft texture.

Balkan-style baked beans generally have a little less sauce than their American counterparts. They absorb the liquid, resulting in a perfectly juicy bean flavor.

Canned beans will quicken the process, but you can easily use dried too. The result is a versatile bean course that's a comforting addition to any meal.

Ingredients

All you'll need are the three main ingredients to make this scrumptious side!

A can of beans, onion, and seasonings on a wooden table.
  • Beans: canned beans. If using dry, soak them overnight. Pick larger beans like kidney beans, pinto beans, or navy beans.
  • Onion: yellow or white. Avoid red onion.
  • Seasonings: salt and pepper, Vegeta (or bouillon cube), paprika (smoked, hot, sweet).
  • Oil: canola, vegetable, avocado, etc.
  • (Optional) meat such as dried beef, bacon, sausages, etc. (Make sure you crisp the meat before adding it to the pan.)

Instructions

Here is how to make today's beans! (Did we say easy?!)

Six photos, two by two, of onion, onion and seasonings, mixed, beans, beans onion and seasonings, and baked everything in a black pot and then pan.

Step 1. Sweat the onion. Season. Simmer.
Step 2. Pour beans into the pan. Cover with onion and paprika. Add water.
Step 3. Bake.

Handling

Serving: serve as a side or a standalone dish. These beans go great with beer, homemade bread, fried dough balls (uštipci), or meza meat and cheese board, (links below). They taste best just out of the oven.

Storing: store in an airtight container in the fridge for up to 48 hours.

Reheating: add a little broth or water, and reheat the beans at 300°F (150°C), or using your preferred method.

Serve Easy Baked Beans With

Here are some ideas on what to serve along with our easy baked beans.

Recipe FAQs

What do you eat with baked beans?

For a lighter meal, combine with bread, polenta, or rice. Alternatively, pair with roast, or cutlets to make a substantial main course. They're a great snack too, along a meat and cheese board, or by itself.

What kind of meat to add to baked beans?

Smoked beef, bacon, or sausage go best with this.

What type of beans are baked beans?

You can use any type of beans for baked beans. We like larger beans like kidney or navy.

What do baked beans taste like?

Savory-sweet. They add a tenderly sweet touch to even out the savoriness of your main dish.

Thoughts?

If you make today's easy baked beans and like them, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno, Dobar Tek, and Bon Appetit!

A blue pan filled with onions and kidney beans, and a jug of beer on a marble background; wooden spoon, kitchen towel and bread in the background.

Easy Baked Beans

Aida
These simple baked beans make a delicious side dish. With the addition of meat, they can easily stand as a main course.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dishes
Cuisine Macedonian
Servings 4
Calories 1474 kcal

Ingredients
 
 

  • 4-5 tablespoons oil, divided sunflower, vegetable, canola, avocado
  • 1-2 large yellow onions the onion weight should be about equal to the bean weight, slice them
  • 2-3 tablespoons paprika smoked, hot, sweet - per your preference
  • salt and pepper to taste
  • 1 bouillon cube crushed or 1-2 tablespoons stock powder or Vegeta
  • 16 ounces canned beans big beans like navy, kidney or pinto; drain and rinse, if using dry, soak them overnight, then drain and rinse
  • 1-2 cups water or broth vegetable or chicken, adjust seasonings if adding broth
  • (Optional) 5-7 ounces meat smoked beef, bacon, sausage, sliced and browned (crisped) before baking

Instructions
 

  • Heat oven to 480°F (250°C).
  • In a large frying pan, add 3-4 tablespoons of oil and heat it. Add onion (and meat if using it), and fry for about 4-5 minutes, until it starts to sweat. Bring the temperature to medium if it's too high. Add the seasonings and mix well. Simmer another 4-5 minutes.
  • Grease a 12" baking dish and add beans in. Pour onions over the beans, and mix well. Add water or broth evenly over the ingredients and put the pan in the oven. Lower heat to 450°F (220°C), and bake for about 30 minutes, turning it halfway. Add more broth/water if needed.
  • Serve as a side or a standalone dish. Store in an airtight container in the fridge for up to 48 hours. Add a little broth or water, and reheat the beans at 300°F (150°C), or using your preferred method.

Nutrition

Serving: 1of 4Calories: 1474kcalCarbohydrates: 75.2gProtein: 19.9gFat: 135.5gSaturated Fat: 26.3gSodium: 386mgPotassium: 2710mgFiber: 42.7gSugar: 15.6gCalcium: 294mgIron: 22mg
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