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Pindjur (Pinđur) Spread - Easy Homemade Balkan Relish with Red Peppers and Tomatoes

· 21 Comments

Pindjur (or pinđur), is a traditional Balkan relish made from roasted red peppers, tomatoes, and sometimes eggplant. Our authentic homemade pindjur is perfect as a spread, dip, or condiment. As delicious as ajvar, and much easier to prepare. Shall we?

Sideways photo of pindjur in a bowl with a spoon and vegetables in the background.
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Background

Pindjur or pinđur (pronounced pin-jooh-r), is a relish that originated in North Macedonia. It has since become a staple in kitchens across the Balkan peninsula.

Pindjur belongs to the same family of condiments as ajvar and lutenica. Amazing and delicious, these red pepper-based condiments fall into several categories. Depending on where you eat them, they are either a sauce, relish, dip, spread, salsa, or a salad.

Together, they're considered an important part of 'zimnica,' or food prepared for the winter. Nowadays, however, they're consumed all year long.

Pindjur recipes vary throughout the region. Tomatoes, chunky texture, and shorter preparation sets them apart from their 'condiment cousins.'

Today we're sharing an authentic pindjur recipe the way it's prepared in Bosnia and Herzegovina, Croatia, and Serbia. To turn it into a North Macedonian pindjur, just add eggplant.

Why You'll Love Our Pindjur

  • Authentic Flavor. The recipe is coming straight from generations of Balkan cooks.
  • Versatile Use. Pindjur is a dip, spread, or salad. You decide what!
  • Healthy Ingredients. It consists of fresh peppers, tomatoes, garlic, parsley, and sometimes eggplant.
  • Simple to Make Fantastic taste, but way simpler to make than ajvar.

Ingredients

Ready to make pindjur (pinđur)? Here’s what you’ll need.

Overhead photo of ingredients on a table: vinegar, sugar, salt, pepper, garlic, chili, tomatoes, and oil.
  • Ripe Tomatoes. Roma, plum, beefsteak, or heirloom (look for red ones) work well. Avoid cherry tomatoes and canned tomatoes.
  • Red Peppers. Red bull horn peppers, or red bell peppers. Avoid other types.
  • Oil. Vegetable, sunflower, avocado, or coconut. Avoid olive oil as it takes over the taste.
  • Sugar. Granulated sugar.
  • Vinegar. White wine vinegar. Avoid different vinegars like ACV.
  • Salt. Table salt. ​
  • Fresh Parsley. Avoid dry parsley.
  • Garlic.
  • Chili Peppers. A milder type.
  • (Optional) Eggplant, Carrots. Many Macedonian pindjur recipes call for the use of eggplant and carrots.

Instructions

Let’s walk through how to make pindjur (pinđur):

Four photographs, two by two, of tomatoes and peppers.

Step 1. Roast Tomatoes. Preheat oven. Wash tomatoes, place on a tray, and roast until skins shrivel. Set aside.

Step 2. Roast Peppers. Wash and roast peppers until blistered. (Flip as needed.) Transfer to a bowl and cover with plastic.

Eight photographs, two by four of tomatoes being cooked and peppers prepped to be cooked.

Step 3. Cook Tomatoes. Peel tomatoes. Transfer to a pot, smash and cook. Add sugar, vinegar, and salt. Cook for one hour, stirring frequently.

Step 4. Prepare Peppers. Peel, de-seed, and cut peppers.

Four photographs, two by two, of pindjur cooked (top two), and parsley, and garlic on the bottom.

Step 5. Add Peppers to Pindjur (Pinđur). Add peppers to pindjur (pinđur). Mix well, continue cooking for 45 minutes, and stir frequently.

Step 6. Sterilize jars. (Not pictured.) Heat the oven. Place clean jars on a tray. Heat for 15-20 minutes.

Two photographs of aromatics added to the pot of pindjur, and the chili taken out.

Step 7. Add Aromatics. Stir in chopped parsley, garlic and chili peppers. Cook for 15 minutes more. Take out chili peppers.

Step 8. Transfer to Jars. Pour pindjur (pinđur) to jars. Cool down. Transfer to a cool and dark place.

Handling

Pindjur (pinđur), and other winter foods, are stored and handled a little bit differently.

Cooling. Before storing pindjur, make sure it's completely cooled down.

Store. Keep pindjur jars in a cool, dark place like a cool pantry, garage, or basement. Properly stored pindjur (pinđur) lasts several months. Once you open a jar, refrigerate it, and consume it within a week.

Serve. Serve with homemade bread like Bosnian tepsijaš, fried dough balls uštipci, crescents, meza, as a salad, dip, relish, or a spread.

Freeze. No. Read the FAQs to find out why.

Variations

Several sandwich halves on a plate.

Here are a few pindjur variations you may find helpful.

  • Macedonian. To make this recipe into a Macedonian pindjur (pinđur), simply add eggplants to the mix. Bake them at the beginning, peel and add after tomatoes. Carrots are also welcome.
  • Spicier. To increase the heat, add a couple of more chilis to the mix, and keep them. Keep in mind, your pindjur just transformed into lutenica, aka 'hot' or 'angry' relish.
  • Faster. If you want a faster pindjur (pinđur) skip the roasting. However, the taste will suffer.

Recipe FAQs

Where is pindjur (pinđur) from originally?

Pindjur comes from North Macedonia.

In addition to Macedonia, it's prepared, and consumed all over ex-Yugoslav countries, especially Bosnia, Croatia, and Serbia.

Is this the recipe for Macedonian pindjur (pinđur)?

Yes and no. To make this recipe into a Macedonian pijdur, just add eggplant.

The recipe we shared here is for pindjur as it's usually made in Bosnia and Herzegovina, Croatia, and Serbia.

Macedonian pindjur (pinđur) almost always has eggplant, and sometimes carrots too.

How is pindjur different from ajvar (pindjur vs ajvar)?

Pindjur is chunkier, there are tomatoes, and it's cooked for a shorter period of time.

It tastes fantastic, just like ajvar. However, the texture makes pindjur more of a relish or a salad, as opposed to a spread.

While most people prefer ajvar, its preparation is long and taxing.

Can I freeze pindjur (pinđur)?

No.

Pindjur is a type of food prepared for winter, called zimnica. Zimnica includes preserved and fermented foods, condiments, jams, sauces, and similar. Traditionally, these foods were prepared late in the fall to last the entire winter.

Although it's now made year-round, if kept in a cool and dark place, pindjur can last up to several months. There is no need to freeze it.

Sandwich wiwth pindjur salad on a table.

Thoughts?

If you make today’s pindjur and love it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating—it helps others find the recipe more easily!

You can also leave a comment; I read every single one! And if Instagram is more your thing, tag us @balkanlunchbox—we’d love to see your creations.

Prijatno, Dobar Tek, and Bon Appétit!

PIndjur in a bowl on a table with vegetables in the background.

Pindjur (Pinđur) - Balkan Tomato and Red Pepper Spread

Aida
Homemade pindjur (pinđur) spread made with roasted red peppers and tomatoes. Perfect as a dip or condiment.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Appetizers & Preserves, Side Dish
Cuisine Bosnian, Croatian, Macedonian, Montenegrin, Serbian, Slovenian

Equipment

  • a pair of latex gloves
  • 1-2 baking sheets covered with foil
  • 1 Large pot
  • several smaller glass jars
  • a pair of mittens or thick kitchen towels

Ingredients
 
 

  • 11 pounds ripe tomatoes
  • 11 pounds red bull horn's peppers or red bell peppers
  • 3.5 cups oil vegetable, sunflower, avocado or coconut
  • 1 cup sugar (about 7 oz)
  • 1.75 cups white wine vinegar (about 13.5oz)
  • 2 tablespoons salt
  • 2 batches fresh parsley
  • 14-15 garlic cloves
  • (Optional) 1-2 chili peppers
  • (Optional) 4 lbs (2kg) eggplant
  • (Optional) 1 lb (.5kg) carrot

Instructions
 

  • Roast the Tomatoes. Heat oven to 400°F (200°C).
    Wash tomatoes and place them on a baking sheet lined with foil. Roast for 20-30 minutes, or until tomato skins shrivel. Remove them from the oven and let them cool down. Increase oven temperature to 480°F (250°C).
  • Roast the Peppers. Wash peppers (except chilis), and place them on a baking sheet lined with foil. (You may need to bake them in two batches, or on two oven levels. Alternatively, roast them the day before.)
    Roast for about 25 minutes on one side, then turn them over and roast for another 20-25 minutes, checking frequently to ensure even roasting. Once the skins are blistering, transfer them to a bowl, and cover it with a plastic bag or saran wrap.
  • Prep and Cook the Tomatoes. (Parallel to peppers roasting.) Carefully skin roasted tomatoes, and transfer them to a large pot. Keep all the juices. They should fill up no more than ½, preferably ⅓, of the pot volume. Crush and squash tomatoes using a potato masher.
    Bring to a boil on medium, and stir frequently. Then lower the temperature, and let it boil on low for several minutes, or until the tomato juice thickens.
    Add oil, sugar, and vinegar and stir well. Raise the temperature to medium again, and simmer for one full hour (60 minutes), stirring frequently.
  • Prepare the Peppers. (Parallel to the tomatoes cooking.) Protect your working area with a plastic cover or similar. Prepare two large bowls. One with water, and another empty one. Put the gloves on.
    Take one pepper and remove its stem and skin. Discard them. Scrape all seeds with a knife and discard them as well. If there are any burn spots (black spots) on the pepper, also scrape them off and discard them. Dip the pepper in the bowl with water quickly to take off any additional debris. Finally, transfer it to the empty bowl. Keep all the juices as well.
    Repeat the process for all peppers.
    Cut all peppers into ½ inch (1 centimeter) strips lengthwise. Proceed to cut pepper strips into 2-3 pieces each.
  • Add Peppers to Pindjur. By this time, tomatoes should have been cooking for an hour. Add the pepper strips, chilis, and salt to the pot with tomatoes. Stir well. Raise the temperature to medium and cook everything for another 45 minutes. Stir frequently and thoroughly.
    Slice garlic and mince parsley as pindjur is cooking.
  • Sterilize the Jars. About 30 minutes into the previous step, heat the oven to 200°F (90°C). Wash your jars with water and detergent, rinsing well. Line them up in a deep pan, and place the pan in the oven for 15-20 minutes. This will sterilize them. When done, transfer the pan with hot, sterilized jars to a working area carefully. Avoid touching.
  • Add Aromatics. Peel and slice garlic. Wash and mince parsley. Add them to the pot and stir.
  • Jar the Pindjur. When the time is up, turn the stove off. (Use mittens when handling jars, and be careful to avoid burning your hands.)
    Take out chili peppers and discard them. Transfer the pot with pindjur to your working area carefully. Using a ladle, transfer hot pindjur into hot jars.
    Fill each jar up to the top. Keep pushing the pindjur down in the jar with a spoon so packs well. There should be no air pockets in pindjur, as this will cause it to spoil faster. Fill the jars up to the top.
    Close the lids tightly, then flip each jar, so they're 'standing' on the lids. Let pindjur cool down completely. Then transfer jars to a cool and dark place.
  • Cool. Before storing pindjur, make sure it's completely cooled down.
    Store. Keep pindjur jars in a cool, dark place like a cool pantry, garage, or basement. When stored properly, pindjur lasts several months. Once you open a jar, refrigerate it, and consume it within a week.
    Serve. Serve with homemade bread like Bosnian tepsijaš, fried dough balls uštipci, crescents, meza, as a salad, dip, relish, or a spread.
    Freeze. No. Read the FAQs to find out why.

Video

Balkan Salsa (Tomato and Red Pepper Spread Pindjur)

Notes

  • Cooking Time
Cooking time is an approximation. Your cooking time will depend on how long you roast the veggies, and how long it takes you to prepare them for cooking. 
  • Nutrition Information and Serving Size
This information depends on many factors and was omitted. 
 
Tried this recipe?Let us know how it was!

Recipe 💙

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Meaty Minestrone Soup: Vegetable Soup with Ground Beef

· 4 Comments

Meaty Minestrone Soup is a perfect combination of vegetables and ground beef in a flavorful broth. This Italian soup chockfull of veggies is so tasty it’s made its way into kitchens everywhere. Our version includes meat, which transforms it into a dish some call hamburger soup. Shall we?

Two bowls full of soup, 2 spoons, and 3 slices of bread.
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Quick Background

Whether from Italy, or a neighborhood Olive Garden, a good minestrone is a soup everyone loves. 

This is a classic Italian veggie soup. It relies on whatever vegetables you have in the pantry or freezer. From zucchini to potatoes, everything works! 

The only thing that makes this perfect broth even better is a little bit of meat. 

So, today we’re sharing the recipe for our meaty minestrone soup. Any animal protein will do, chicken, bacon, or sausage. Though, after making it time after time, we prepare this vegetable soup with ground beef the most.

By the way, this meat soup with veggies is sometimes called hamburger soup in the US.

Why You'll Love This Meat Soup

Can't go wrong! You can’t mess it up! Trust me, I’ve tried! Adding fresh, canned, or frozen vegetables works. Adding or not adding legumes works. Adding or not adding pasta also works.

Meat! Our minestrone with ground beef is one unbeatable meat soup!  

Great All-Year-Long! It’s a perfect recipe for spring, summer, fall, and winter! As it’s made with so many different ingredients, hamburger minestrone works for all seasons.

Ingredients

Overhead photo of ingredients for the meat soup.

Ingredient Notes 

Vegetables: You can use any and all vegetables! Customize volumes and types to your liking. Onion, carrots, zucchini, celery, potatoes, and spinach are all welcome. While we prefer to stay away from cruciferous veggies for this particular recipe, others add shredded cabbage. Your call!

Tomato: Only one vegetable is the same in every minestrone recipe, and it’s the tomato. It's used in a sauce, paste, and fresh form! It gives this soup a great deep red color and a slightly sweet and tangy taste. Sub with canned, or stewed tomatoes. 

Legumes: Use your imagination! Peas, green beans, cannellini, navy, kidney beans, and black beans go great. 

Meat: Ground veal or beef are the best for this meat soup. Chicken and/ or sausage are also a good choice. Some versions of minestrone with meat include diced bacon or prosciutto. Don't have much meat? That's ok, you can use a handful or two, or skip it completely.

Lightning-fast Instructions

(Our lightning-fast instructions are here to give you an idea of how to make this meat soup with veggies quickly and easily. For more detailed information look at the recipe card below!)

Four photographs of pots with different ingredients.

1. Heat up oil. Add onion and carrot. Cook. Add meat. Cook.
2. Add green beans. Cook.
3. Add potatoes. Cook

Four photographs of pots with different ingredients.

4. Add tomatoes, tomato sauce, and tomato paste, seasonings, and water. Cook.
5. Add beans and peas. Cook.
6. Add pasta. Cook. Your meaty minestrone soup is done!

Recipe FAQs

Where was minestrone invented?

Italy. Some sources say it was invented as far back as the Roman Empire.

Does minestrone contain meat?

While minestrone is most known for being a vegetable soup, some versions do include meat. Today's recipe is one of them.

How long is hamburger soup good in the refrigerator?

Three days.

What stock is best for minestrone?

Any stock you'd like, or no stock at all. While vegetable, chicken, and beef broth all work, the stock isn't necessary for our meaty minestrone soup.

What goes with minestrone?

Some great sides that go well with it are homemade bread, buckwheat mini breads, and pogacha.

Storing, Freezing, and Serving

Storing: Store the soup at room temperature for up to 2 hours after cooking it. After this time transfer to the fridge or freezer in a sealed container. Keep in the fridge for up to 3 days.

Freezing: Freeze this meat soup for up to 1-2 months. In this case, add pasta only after you thaw it while reheating the soup up. Add a little bit of water/broth as necessary.

Serving: Serve warm or hot. I love a dollop of sour cream on top of this meaty minestrone soup along with some bread. (Oh and my secret side is a cup of fermented shredded cabbage!)

Ladle full of soup above a pot full of soup.

More Recipes You'll Love

Would You Do Me a Favor?

If you make today's Meaty Minestrone Soup 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 and bon appetit!

Meaty Minestrone Soup (Veggie and Meat Soup)

Aida
This easy hamburger minestrone is a great rendition of the Italian favorite. You will love the addition of ground beef to this hearty broth overflowing with veggies. This veggie and meat soup is also known as hamburger soup.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soups and Stews
Servings 4
Calories 576 kcal

Ingredients
 
 

  • 2 carrots peeled and diced
  • 1 large onion peeled and diced
  • 8-10 ounces ground beef or veal
  • 4-6 ounces green beans fresh, cut into thirds
  • 2 potatoes medium, peeled and diced
  • 6-8 ounces red beans canned
  • 6-8 ounces cannellini beans canned
  • 4 ounces green peas canned
  • 4-6 ounces tomato sauce
  • 3 tomatoes fresh, peeled and diced, with juice
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 2 tablespoons fresh parsley minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons oil
  • 4-6 ounces (Optional) pasta ditalini, farfalle or orecchiette
  • 2-3 tablespoons (Optional) sour cream
  • 5 cups (Optional) chicken or beef broth if not using water
  • 1 (Optional) beef bouillon cube
  • 5 cups (Optional) beef broth instead of water or bouillon cube

Instructions
 

  • In a large pot add oil and heat it up on medium (2 min). Add onion and carrot and cook until transclucent (5 min). Add beef, stir and continue sautéing until the meat starts changing color (3 min).
  • Add green beans, stir and continue sautéing (7-8 min). Add a little bit of water as necessary. (You'll be adding about 1 cup of water during sautéing and 4 cups near the end. Sub with beef broth if you wish.)
  • Add potatoes, stir and sauté (10 min). Add a little bit of water.
  • Add tomatoes, tomato sauce, and paste. Also, add 4-5 cups of water. Stir well, and add in the seasonings and bring the temperature up to high. Cook for 10 minutes. (Add a beef bouillon cube for additional flavor if you'd like.)
  • Add beans, and peas. Stir, and cook for 5-7 minutes.
  • Add pasta and bring the temperature down to the lowest. Simmer for another 5 minutes.
  • Serve hot, with sour cream (optional). Leftovers will keep in the refrigerator for 3 days or in the freezer for 1-2 months in a sealed container. When ready to eat heat up and add a little bit of water if neccessary.

Video

Meaty Minestrone Soup: Vegetable Soup with Ground Beef

Notes

Meat: Meat is optional. You can adjust the amount slightly, but don't overdo it. Chicken, veal, sausage, prosciutto, and bacon work too. If using bacon, it's best to fry it ahead of time.
Water/Broth: You can sub water with beef broth, or add a bouillon cube to the water for stronger flavor. We go easy on the seasonings and broth as we like the flavor to lean toward vegetables.
Adjust the amount of water (broth) to your liking. We recommend 5-6 cups total. If leaving the soup for later you'll probably want to add another cup before reheating. Pasta and meat tend to "drink up" the liquid. 
On the other hand, if you're only using frozen veggies you may want to add less water because they have a higher liquid content. 
Veggies: Vegetables can be customized to your taste. It's a very forgiving soup. 
Fresh, frozen, or canned vegetables can be used. Just switch the order in which you are sautéing them. Fresh vegetables take the longest, then frozen, and finally canned. 
Finally, adjust the addition of veggies based on how long they take to cook. (Potato takes longer than green peas so you'd add it before peas, etc.)

Nutrition

Serving: 1of 4Calories: 576kcalCarbohydrates: 75gProtein: 26gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 43mgSodium: 936mgPotassium: 1479mgFiber: 14gSugar: 12gVitamin A: 6670IUVitamin C: 58mgCalcium: 126mgIron: 6mg
Tried this recipe?Let us know how it was!
Minestrone soup: thick, warm, comforting and overflowing with vegetables.

 

Sutlijaš: Balkan Rice Pudding (Sutlija, Riža na Mlijeku)

· 4 Comments

Sutlijaš, Balkan rice pudding, is a creamy sweet rice made with milk and vanilla. Perfectly nostalgic and endlessly comforting, milk rice is a timeless dessert. Ideal for family gatherings or a solo indulgence. Shall we?

A bowl with rice pudding on a table.
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Background

Known throughout the world under different names - arroz con leche (Spain and Latin America), kheer (India and South Asia), riz au lait (France), milchreis (Germany), and more - rice pudding is a global dish tracing back to ancient times.

In the Balkans, rice pudding is known as sutlijaš, sutlija, or riža na mlijeku/ mleku (rice on milk). It's a beloved, old-fashioned treat. As can be detected from its name, sutlijaš (süt meaning milk in Turkish), was brought over to the region by the Ottomans, a few centuries ago.

We resurrected this easy, delicious dish due to its universal appeal! With a velvety texture, and just the right amount of sweetness, rice pudding (sutlijaš) is equally tasty chilled from the fridge or straight off the stove.

Why You'll Love Sutlijaš Rice Pudding

  • Creamy and Comforting: Sutlijaš is one dreamy, velvety dessert that simply warms up the soul!
  • Delicious Year-Round: Whether you consume it warm during the cooler months or serve chilled in the summer, rice pudding is a dessert you can enjoy all year long.
  • Budget-Friendly: Rice pudding is easy on the eyes, and even easier on the wallet.

Ingredients

Here are the ingredients you'll need to make this easy Balkan rice pudding called sutlijaš.

Ingredients for rice pudding: milk, rice, sugar, vanilla and cinnamon.

Rice. White, round, short-grained rice is the kind you want to use. If you can't find it easily, look for it in your grocery's international aisle. Most Italian brands, like Arborio rice, are perfect for Balkan sutlijaš.

This type of rice has amazing consistency and is high in starch. It gives rice pudding the creaminess of a risotto with just the right balance of softness and grit.

Milk. Regular milk works best. (Some even use chocolate milk, and adjust sugar.) We haven't tried making sutlijaš with other types, but we bet they would work just as well. (If you test another milk, please let us know in the comments.)

Sugar. White granulated sugar works best. Substitute with brown sugar or powdered sugar. Some have made rice pudding with honey or maple syrup. Avoid substitutes like Stevia.

Vanilla. As the other ingredients are kind of basic, vanilla is added to seal the flavors in the nicest of ways. Both sugar or liquid types will do.

Optional. Toppings. As in, everything else! Cinnamon, raisins, dark or white chocolate, cocoa powder, chopped nuts, ground biscuits, honey, maple syrup, cinnamon, fresh, frozen, or dried fruit - the sky is the limit.

Instructions

Although the instructions for rice pudding (sutlijaš) are simple, the process requires a lot of stirring and some patience. (Cooking very slowly ensures the rice won't burn, which would destroy the dish.)

Four photographs, two by two, of preparation steps for rice pudding; rice washed and then placed in a pot while water and milk are added.

Step 1. Wash the rice thoroughly.
Step 2. Cook water and rice in a large pot.
Step 3. Add some milk. Cook and stir.
Step 4. Add more milk. Cook and stir.

Four photographs, two by two, of preparation steps for rice pudding; rice in a pot while milk, vanilla and sugar are added, and rice pudding is transferred into bowls.

Step 5. Add the final cup of milk. Add sugar. Add spices (if using.) Cook and stir.
Step 6. Transfer to serving cups while it's hot. Cool down a bit. Serve warm, or cool in the fridge.

Recipe FAQs

What is rice pudding (sutlijaš) made of?

Rice pudding is made from milk, rice, and sugar. Toppings are completely optional and can include anything from spices to dried fruit.

Is rice pudding (sutlijaš) high calorie?

Yes. Rice pudding is a high calorie dessert.

However, since it's very filling, it's unlikely you'll be reaching for more sweets after you eat a bowl of rice pudding.

Is rice pudding (sutlijaš) a good breakfast?

Sure! Rice pudding is caloric, filling, and pairs beautifully with many toppings like honey, dried, fresh or frozen fruit, nuts, and more.

For a more protein-infused breakfast, you can mix in a spoon of protein powder.

Can I make a smaller volume of rice pudding (sutlijaš)?

Absolutely! However, scale the ingredients down. So if you are using ½ cup of rice, add ½ cup of water at the beginning, and then add ½ cup of milk 3 more times (for a total of 1.5 cups of milk).

Why add water to rice pudding (sutlijaš)?

A small amount of water is added to rice at the beginning to help thin out the milk, and to prevent burning.

Unconventional Desserts

Here are a few more desserts that are not your run-of-the-mill sweets. Give them a try!

  • Compote with Fruit (Stewed Fruit)
  • Orange Jam (Orange Marmalade) [No Pectin, Stovetop, 1-hour, 3-ingredients]
  • Čupavci: Balkan Lamingtons [One Hour]
  • Poached Quince Dessert

Handling

Here are a few ideas on serving and storing rice pudding (sutlijaš):

Serving: Transfer from the pot to serving cups/ bowls immediately after making it. If planning to eat warm, let rice pudding (sutlijaš) cool for 5-10 minutes, add additional toppings, then serve.

For a cold rice pudding (sutlijaš), let it cool down, and transfer it to the fridge for up to several hours. You can store pudding in the serving bowls and cover with plates, or saran wrap while in the fridge. When ready to consume, take it out and add toppings (if using any).

Storing: Store in the fridge for up to 2 days.

Reheating: If you want to eat rice pudding warm after keeping it in the fridge, reheat it in the microwave before adding additional toppings.

A spoonful of rice pudding.

Thoughts?

If you make today's Balkan rice pudding sutlijaš (sutlija) 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 spoonful of rice pudding.

Sutlijaš: Balkan Rice Pudding

Aida
Sutlijaš is a traditional Balkan rice pudding made with rice, milk, sugar, and toppings.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dessert
Cuisine Bosnian, Croatian, Macedonian, Serbian
Servings 6
Calories 258 kcal

Ingredients
 
 

  • 1 cup round short-grained rice Arborio rice, or similar
  • 1 cup water
  • 3 cups milk (about 690-700 milliliters), divided regular or chocolate (lower the sugar)
  • ¼ teaspoon vanilla extract or ½ teaspoon vanilla sugar
  • 3.5 ounces granulated sugar (about 7 tablespoons) or brown, honey and maple syrup also work; adjust sugar to taste if you want the pudding more or less sweet
  • (Optional) Topping ideas: cinnamon, nutmeg, dried, frozen, or fresh fruit, cocoa powder, coconut flakes, chocolate syrup, grated or chopped chocolate

Instructions
 

  • Wash rice thoroughly and take out any debris. Strain, place in a pot, and add one cup of fresh water (230 ml). Cook on medium to low for 7-8 minutes, stirring occasionally.
  • Add one cup of milk (230 ml), then bring the temperature down to medium-low. (If your stove is on the weak side, you can continue cooking rice pudding on medium, but stir more often.) Continue cooking for another 7-8 minutes. Stir thoroughly once or twice.
  • Add the second cup of milk (230 ml), vanilla extract, sugar, and stir. Cook another 7-8 minutes, stirring more frequently. (Add cinnamon or spices if using.)
  • Add the third cup of milk (230 ml), and sugar, then stir. Cook for the final 7-8 minutes, now stirring quite frequently. Taste the rice a couple of times to check for doneness. The rice is done when the grains are plump, creamy, fat, yet soft when you bite into them (like risotto).
    By now (total cooking time is approximately between 28-35 minutes) the rice should be done, but there will still be some milk left above the rice. (If the rice is crunchy, cook it a few minutes longer.)
    The pudding will be on the runny side and this may worry you. However, it's supposed to be like that. As it cools down, the rice will "drink" almost all of the milk up.
    (If you prefer your rice pudding more solid, add ½ cup of milk (115 ml) the last time you add milk.)
  • Serving: Transfer from the pot to serving cups/ bowls immediately after making the pudding. If planning to eat it warm, let rice pudding (sutlijaš) cool for 5-10 minutes, add additional toppings, and serve.
    For a cold rice pudding (sutlijaš), let it cool down, then transfer to the fridge for up to several hours. You can store pudding in the serving bowls and cover with small plates, or saran wrap while in the fridge. When ready to consume, take it out and add toppings (if using any).
    Storing: Store in the fridge for up to 2 days.
    Reheating: If you want to eat rice pudding warm after keeping it in the fridge, reheat it in the microwave before adding additional toppings.

Video

Sticky Rice

Notes

  • Nutritional Information
Nutritional information is only an estimate based on serving 1 cup of pudding (2 ladles) in each bowl. (This will give you approximately 6 bowls of rice pudding in total.)
  • Cooking Time
Cooking time is an estimate.  You may need a little more or a little less time. If it's cooking too slowly, raise the temp to medium, but continuously stir to avoid burning. Check the rice for doneness, and ensure there is still a little bit of milk left in the pot above the rice. 
  • Volume Recommendations
If this is too much rice pudding for you, scale the ingredients down. A suggestion is to use ½ cup of rice, add ½ cup of water at the beginning, and then add ½ cup of milk 3 more times (for a total of 1.5 cups of milk). 
Another way to do it is to use an actual smaller cup or a glass for measuring ingredients. As long as you are using the same cup or glass to measure out rice, water, and milk, the rice pudding (sutlijaš) will come out great. 
 
 

Nutrition

Serving: 1of 6Calories: 258kcalCarbohydrates: 48.7gProtein: 6gFat: 4.2gSaturated Fat: 2.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 54mgPotassium: 187mgFiber: 1gSugar: 22gVitamin A: 198IUCalcium: 143mgIron: 1.5mg
Tried this recipe?Let us know how it was!

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Ajvar

· 18 Comments

Looking for the best ajvar recipe? You're in luck! Today we're spilling ALL the secrets for this amazing Balkan "vegetable caviar" made with sweet red peppers and eggplant. (We're talking generations' worth of tips and techniques.) Shall we?

Ajvar in a jar on a gray background with eggplant and red peppers.
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Read This First

This ajvar recipe is detailed. For best results, read all of it.

Making ajvar requires effort and love. The method is simple. But the process is lenghty.

So, this isn't an "easy ajvar" recipe. There is no easy ajvar, fast ajvar, or ajvar made in small quantities. (We're looking at you NYT!)

Before running out to buy peppers, think about whether you can set aside 2 days, and get 2-3 people to help you. As an example, you'd roast vegetables on Friday afternoon, and do the rest on Saturday.

It sounds effortless, right? By now you're probably thinking about whether you can swing this ajvar recipe by yourself, in one day.

Sure you can.

If you start early. If you have all the ingredients and equipment ready. If you have ZERO other obligations. And if everything goes according to plan.

But we don't want you to hate your life!

Keeping that in mind, it's perfectly OK to decide that making ajvar isn't for you! There are many easy recipes here you can do instead.

We didn't scare you off? Fantastic! You're in for a treat of a lifetime.

Get your team ready, and let's go!

For you, we're sharing our family ajvar recipe, and revealing secrets collected over generations. We've done extensive research too, so expect tips and techniques from folks all over ex-Yugoslavia, who have made ajvar more times than you can count!

Without false modesty, here on Balkan Lunch Box we've got

  • the best,
  • the tastiest,
  • the original,
  • the traditional, and
  • the most detailed

ajvar recipe in English on the internet!

So if you'll take this journey with us, we've got you covered!

Background

Come September, Balkan homes are filled with the aroma of freshly made ajvar. Traditionally, ajvar was a part of zimnica, (food prepped for the winter; preserves and fermented foods et al.), but today it's consumed all year long.

What is ajvar?

Pronounced "aye-vahr" (from Turkish havyar, or caviar), the closest we can come to defining ajvar is as a spread made with roasted red peppers and eggplants, plus a couple of other ingredients.

It's hard to categorize it! Ajvar is considered a spread, relish, garnish, meza, condiment, sauce, paste, dressing, dip, preserve, chutney, and/ or salsa.

  • In color, ajvar ranges from orange to deep red. (However, in stores today you can even find green and white variations.) Bright orange types usually indicate the pepper-only ajvar.
  • Ajvar's taste ranges from mildly sweet to hot. It's deep, filling, rich, creamy, peppery, and appetite-inducing... all at the same time. Once you try it, you're hooked for life!
  • There are several ajvar-related dishes, such as pindjur with tomatoes, and lutenica, a hot version of ajvar. As with everything, variations abound.
  • Both North Macedonians and Serbians claim to be ajvar originators. Meanwhile, there is gossip (not sure about its legitimacy) that Slovenians tried to trademark it, but failed.

Regardless, ajvar has been made in almost every Balkan country for generations now.

Ingredient and Preparation Variations

(Below are ajvar recipe generalizations. Details vary from region to region.)

The main ajvar ingredient is the sweet red pepper.

The absolute best peppers for ajvar come from North Serbia and Macedonia. This is the reason pepper-only ajvar was considered the only "true ajvar recipe" for a long time.

However, today people have moved away from this line of thinking. Most make ajvar based on their taste preferences. Adding eggplants to peppers seems to be a favorite choice.

While ajvar ingredients can vary, ajvar preparation steps are something everyone agrees on. The ingredients must be both: roasted AND cooked.

  • Skip the roasting and you get thin, bright orange ajvar, full of vegetable skin pieces and orange liquid. It tastes crude and unfinished.
  • Skip the cooking, roast the veggies instead, and you get wonderful roasted vegetables. Tasty? Yes. Ajvar? No!

(A quick note: there is another type of "baked ajvar" or pečeni ajvar, where cooking is skipped and ajvar is instead baked, but that's a recipe for another day.)

Balkan Lunch Box Ajvar

Today's ajvar recipe includes both eggplant and peppers that are roasted and then cooked.

Why is our ajvar recipe with eggplants?

It simply tastes better!

The eggplant seamlessly combines with the pepper to bring a deeper, softer dimension to this dish. It results in ajvar with a sweeter taste and smoother consistency.

Our family's been making it the same way for generations, and it's one of the recipes we're most proud of on this blog.

Equipment

Stove:

  • The best choice is an old-school wood stove. (In the Balkans there is a specific kind called smederevac). Vegetables roasted on a wood stove are next-level good.

    Unfortunately, most of us don't have one. So the next best thing is a regular stove with an oven and electric ranges. Some recipes call for roasting and cooking ajvar in the oven, however, we prefer to do the cooking on the stovetop for more control.

    Stoves with gas-powered ranges, although infinitely better for cooking most things, are harder to control where ajvar is concerned.

    However, if a gas stove is all you have to work with, that's fine. You'll cook ajvar for a shorter period of time, and stir it even more. You must, under all circumstances, make sure it doesn't burn.

    ❤️ Oven tip: cover your oven rack and the oven bottom with foil. This way you are protecting your oven AND roasting vegetables on two levels.

    The grill isn't your best option for ajvar vegetable roasting. Veggies from the grill usually end up charred and crunchy. And while charring is to be expected, ajvar vegetables need to be completely soft after the roast. (If you're a grill pro and can make it work, report back with tips!)

Large Cooking Pot:

  • Look for a large (wide) bottom stockpot. (Think 16-Quart or 20-Quart.) It's better if the pot is wide and short than tall and long. You want a lot of space in the pot so you can stir the ajvar comfortably.

    Alternatively, use two smaller pots and divide the ingredients between them. Not ideal, but we did it for the shoot in the preparation photos.

Jars:

  • You'll need approximately 5-7, 28-ounce (or 750-gram) jars. Mason jars work great due to their wide brim. However, any glass jar with a wide brim and a lid will work. You'll just have to adjust the sizes to your ajvar volume. You want a wide brim because it'll be easier to push the air out later.

    (Wanna know a secret? We've never once counted the jars and volumes before cooking ajvar. Instead, we keep a random collection of recycled jars of all shapes and sizes. As long as they have a wide brim and a lid, they're good to go!)

    ❤️ Tip: if you plan to give some of your ajvar away as a present, look for smaller jars. They make the best present! That's if you are OK with parting with the ajvar you sweated for two days to make. 😁

Vintage Meat (Sausage) Grinder:

  • An old-school meat grinder is a perfect tool to grind your vegetables before cooking ajvar. Alternatively, use a food processor, but DO NOT over-process. The ingredient thickness should be the same as if you were using a meat grinder. (Think thickness of chunky salsa, not hummus!)

    ❤️ A tip no one else will tell you: the best ajvar taste comes from vegetables finely chopped by hand with a sharp knife. The process to make ajvar being as long as it is, most people don't even think about cutting the veggies by hand. If you're adventurous enough and have the time, go for it!

(Optional) Gloves:

  • Although by no means necessary if you're keeping your hands clean (as we know you are), they'll help your fingers not turn red while peeling your peppers.

(Optional) Mittens:

  • It's also good to have mittens to hold the jars when you are pouring the ajvar inside. An alternative, but not the best choice is to use kitchen tongs or jar lifters. (Admittedly, we often forget this step, so we burn our fingers a little.)

Ingredients

Eggplant, pepper, salt, sugar and oil on a honeycomb background.

We've split the ingredients for our ajvar recipe into two categories. The main ingredients are absolutely necessary. Optional ingredients are examples of what else is or can be used, and are as such, optional.

Main Ajvar Ingredients:

  • Red Peppers: ajvar peppers need to be "meaty," on the sweeter side, with low water content. These peppers are easier to peel, and their liquid evaporates quicker.

    The best are the bull's horn peppers (aka red bull's horn peppers). (Don't make the mistake of buying hot cow horn peppers. These are super spicy peppers!)

    Bull's horn pepers are long, sweet, red peppers resembling a horn. They go by roga in the Balkans. (There you'll also find similar peppers perfect for ajvar like: kurtovka or kurtovska kapija, makedonka, dukat, and slonovo uvo.)

    Alternatively, red bell peppers will do, even though they're somewhat high in water content. They need to be ripe and red. (Absolutely no green or yellow bell peppers!)
  • Eggplant: old-school purple eggplants are best. Don't substitute.
  • Oil: vegetable and/or sunflower oil work best. Don't use olive oil for ajvar, it'll ruin it.
  • Salt: table, kosher, Himalayan, or sea salt all work.
  • Sugar: regular or brown sugar all work well. Don't use sugar substitutes.

Optional Ajvar Ingredients:

  • Vinegar: some add vinegar to the cooking ajvar for a more sour taste. We prefer our ajvar on a sweeter side and wouldn't recommend it.
  • Chili peppers: you can add a couple of chilies for some spice in your ajvar. For less spice, add them whole during cooking, then take them out before jarring. For more spice, roast and cook them together with the other ingredients.
  • Garlic: some people add garlic to their ajvar. To us, garlic is like a dear friend you don't invite over for every occasion. Garlic has a tendency to overpower the ajvar, but even worse it makes it last a shorter period of time. If you must consume garlic with your ajvar, mince it and add it to your ajvar once you serve it.
  • Lately, people have been experimenting with specialty ajvar. Some have been adding truffles, et al. We haven't tried this yet. If you have/ do, leave a comment!

Instructions

There are several steps to making this ajvar recipe.

Four photographs of red peppers side by side.

1. Prep your oven with foil. Wash peppers and eggplant thoroughly. Pat dry. (Some remove the stem and seeds right away. We do it later.)

2. Roast peppers and eggplant on all sides, in batches.

Four photos of peppers and eggplant preparation side by side.

3. Place roasted vegetables in bowls and cover each bowl with a plastic bag. Seal really well. Leave overnight.

4. Peel the eggplant but leave the seeds in. Transfer to a deep container. 

Four photographs of cleaning photos side by side.

5. Peel the peppers. Remove stem. Dip in water quickly to remove seeds. Transfer to a deep container.

Four photos side by side of ajvar being cut in meat grinder.

6. Grind the vegetables in a meat grinder, a food processor, or chop them manually. (Set the liquids that were in containers aside.) Keep ground eggplant and peppers separate.

7. Fill your cooking pot with oil the thickness of a finger. Heat it up. Add eggplant and eggplant liquid to the pot. Stir and cook it for 20 minutes.

Ground pepper in a pot, four photos two by two.

8. Bring the temperature down and add peppers and pepper liquid to the pot. stir 

9. Add a little bit of oil every 15 minutes. Stir continuously.

Four photos, two with glass jars being sterilized, two with ajvar being cooked.

10. Sterilize jars.

11. Add sugar after 3:30-4 hours of cooking. Stir continuously.  add salt. Stir. Turn off ajvar.

Four photos of ajvar in jars.

12. Wear mittens (we didn’t) and use a ladle to transfer ajvar to jars slowly. Push all the air bubbles out with a spoon.

13. (Not pictured): Place all jars on a baking tray and return to the turned-off oven. Leave overnight until crusts form on top of each ajvar jar.

14. Pour a spoonful or two of oil on top of the crusts and close the lids tightly.

Handling

Handling: Keep unopened ajvar in a dark, cool place for up to 4 months. Once you open an ajvar jar, keep it in the fridge for 7-10 days. If you see whiteish or green spots on top, discard the jar.

Serving: When ready to eat, open the jar, empty the oil on top, give the ajvar a good stir with a spoon, then serve. If you're a garlic fan, add it in when you serve your ajvar, otherwise, your ajvar will last a shorter period of time.

Ajvar in a jar.

Recipe FAQs

What do you eat ajvar with?

Anything and everything! Ajvar goes great over bread, crackers, and pastries, it's a fantastic dip for your veggies, it can be your side or a salad dressing, a perfect addition to your meza, and it's often a base for different sauces. (In fact, there aren't many things you cannot eat ajvar with!)

Do you eat ajvar hot or cold?

Usually cold, or room temperature. However, there are dishes that use ajvar as a base, and in this case, you'd eat it warm.

How do you store ajvar?

Store unopened ajvar in a dark and cool place. Once you open a jar of ajvar keep it in the fridge for 7-10 days.

How long does ajvar last?

Unopened ajvar in a jar can last for up to about 4 months. Once the jar is opened, it needs to be refrigerated and consumed within 7-10 days. If you notice green or whiteish spots on top of ajvar, discard it.

Is ajvar bitter?

No. Some people add vinegar to ajvar to give it a touch of sour, however, ajvar should never be bitter.

Is ajvar same as lutenitsa and pindjur?

Similar but not the same. It varies greatly from region to region. Pindjur generally has tomatoes, while lutenitsa (lutenica) is a sort of really hot ajvar.

Is it safe to sterilize jars in the oven?

Our family has been sterilizing jars in the oven for preserves and ajvar for decades. We've never had any problems! However, we don't take any responsibility for your actions! If you're unsure what to do, follow the FDA guidance.

How do I know when the ajvar is finished cooking?

When it absorbs the oil and becomes creamy but thicker indicating what needed to evaporate has evaporated and the vegetables have combined perfectly. The color is going to be deeper orange to red (watch that it doesn't go too much toward brown, this means it's burning). Also, when you taste it, you'll know it's done.

Pepper Recipes

Thoughts?

If you made Ajvar 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 and bon appetit!

ajvar, chutney, pepper chutney, eggplant chutney, balkan spread, balkan dip ajvar, red pepper and eggplant dip, pepper dip | balkanlunchbox.com

Ajvar

Aida
Here's our traditional family recipe for ajvar. Known as the Balkan vegetable caviar, this is a delicious spread made with red peppers and eggplant. (For best results, read the article!)
5 from 2 votes
Print Recipe Pin Recipe
Course Side Dish
Cuisine Bosnian, Croatian, Kosovo, Macedonian, Montenegrin, Serbian, Slovenian

Equipment

  • Stove (old-school wood stove works best, an electric range stove is the second best option, while a gas range stove is our least favorite but it'll work);
  • Foil (to cover the oven)
  • Vintage meat or sausage grinder (or food processor, or a sharp knife plus extra time);
  • Large cooking pot (16-quart or 20-quart, short and wide work best, or two or more smaller pots);
  • Several plastic bags
  • Several large bowls
  • Glass jars (approximately 5-7, 28-ounce (or 750-gram) jars, however, any sized glass jars will work as long as they have a wide brim, and a lid);
  • (Optional) Protective plastic sheet (to protect the working area)
  • (Optional) Few pairs of latex gloves (to protect fingers from turning red)
  • (Optional) Oven Mittens (to protect fingers from hot jars)

Ingredients
 
 

Ajvar:

  • 23-25 pounds red bull’s horn peppers or red bell peppers
  • 8-9 pounds eggplants medium to large
  • 3 to 4 cups vegetable or sunflower oil about one 1 liter
  • 1 tablespoon sugar
  • 2 tablespoons salt

Jarring:

  • 1-2 cups vegetable or sunflower oil

Instructions
 

  • Oven and Vegetable Preparation: cover oven racks (or a rack and oven bottom) with foil. Heat the oven to 480°F (250°C). Then thoroughly wash, and pat dry eggplants and peppers.*
  • Roasting the Peppers: lower the temperature to 400-440°F (200-220°C). Roast the first batch of peppers by lining as many as you can on the racks (and/or oven bottom) covered with foil, and leave some space between them. Roast for 25-30 minutes (check them once or twice), and then turn each one over using tongs, so they roast equally. (Depending on the size of your oven, you'll probably have to roast all peppers in a few batches.) After turning them over, roast peppers for an additional 20-25 minutes. Check frequently, and roast all sides as necessary. Peppers should be fully roasted at approximately 50-55 minutes total. (Finished peppers are soft, they'll exert some of their fluid, and will have an occasional black patch on the skin which will be coming off in places.) Place roasted peppers in bowls, and then put each bowl into a plastic bag. Seal the bags really well. Leave to cool overnight. Repeat this for all pepper batches.*
  • Roasting the Eggplants: roast eggplants the exact same way. (Depending on your oven, they may need less time.) Finished eggplants also have occasional black patches, and the skin will be coming up in places. (However, eggplant skin will be harder than the pepper skin.) Like peppers, place roasted eggplants in bowls, and then place bowls into plastic bags. Seal well. Leave to cool overnight. Repeat this step for all eggplant batches.
  • STOP! After you're done roasting the vegetables and sealing them in bags, stop for the day.
  • Protecting the Working Area: the next day, start by first protecting your working area (table, floor, counter, etc.) with plastic covering (optional but smart). Then, set up a trash bag or two nearby (or a compost bin if you use them). Also, put your latex gloves on, if you'll be using those. Fill one or two bowls up with water ⅓ of the way (for deseeding). Finally, set out a few bowls for peeled veggies.
  • NOW GO GET YOUR TEAM!
  • Peeling the Peppers: peel each pepper by first removing the stem and discarding it. Then cut the pepper open, and flatten it out so you can see its insides. With a dull side of a knife remove as many seeds as you can from the pepper. Follow up with peeling of the pepper skin (with fingers or the knife), and then use the knife to scrape off black patches that formed while the pepper roasted. (This here is the tricky part. You may lose some of the pepper meat, and even whole peppers due to lower quality and/ or thinness. Save whatever you can.) Now quickly dip the peeled pepper in the water bowl to get rid of any remaining seeds. (By quick, we mean super quick!) Once each pepper is peeled and deseeded, transfer it to a dry bowl. Repeat this process until your peel all your peppers.*
  • Peeling the Eggplant: take an eggplant, cut off its stem, and discard it. Then use a knife to take off its skin. Keep as much meat and seeds intact as possible. (Unlike the peppers, you should keep eggplant seeds for ajvar.) After it's peeled, transfer each eggplant to a dry bowl. (Don't mix eggplant and peppers at this point!) Repeat this process until you peel all your eggplants.
  • Grinding the Vegetables: Grind the vegetables using your preferred method. Keep all the juices. If using a food processor, keep the vegetables chunkier. (At this point still keep eggplants separate from peppers.)
  • WARNING! This is the time to get little children, elderly, clumsy family members, or anyone who could get hurt, out of the kitchen! The ingredients are essentially boiling the entire time and could cause major burns if handled incorrectly.
  • Cooking Ajvar (adding oil and eggplant): Fill your pot up with oil the thickness of one finger. If able, place the pot on the range closest to the wall. Heat it up on high until the oil produces light smoke. Stir in eggplant really well. Simmer for 15-20 minutes stirring very frequently.*
  • Cooking Ajvar (adding peppers and more oil): bring the temperature down to low. Stir the peppers in slowly until they integrate with the eggplant. Stir well. Ajvar will be cooking for the next three hours or a little longer. As the ingredients will be boiling most of the time, the air bubbles will be coming out. It’s imperative to continue stirring ajvar throughout the entire cooking time (EVERY COUPLE OF MINUTES!), to allow the air to evaporate, and to prevent burning. (If there are too many bubbles, this means you need to stir it more.) Approximately every 15 minutes stir in about ½ cup of oil, or a little more, for a total of 3-4 cups during the entire cooking process.
  • Cooking Ajvar (adding salt and sugar): approximately 45 min before the end of cooking, stir in sugar and salt.
  • Sterilizing Jars: approximately 30 minutes before ajvar is finished, heat the oven to 230°F (110°C). Wash your jars and lids in hot, soapy water and rinse well. Dry really well. Put jars on a baking sheet and place in the oven for 15-20 minutes. By the time jars are sterilized, ajvar will be cooked.
  • Transferring Ajvar to Jars: once the jars are sterilized, turn ajvar off. Being very careful of your fingers, transfer ajvar to jars with a ladle or a spoon. This step is where oven mittens come in handy, but it's best to wear them only on the hand you'll be touching the jars with, as you need to be precise with the other. Fill each jar up almost to the top, leaving about a centimeter (½ inch) free.
  • Releasing the Air from Jars: as you fill each jar up with ajvar, take a spoon and press ajvar all the way down into the jar. Push it down as much as you can, releasing any air bubbles left in the jar. Do this step meticulously, and do it for every jar. (Air is what makes ajvar go bad, so you want to release any pockets of it that may have gotten trapped inside.)
  • Forming the Crust: place jars on a baking sheet and return them to the warm, turned-off oven. (Keep the lids off.) Leave them inside the oven overnight, or at least for several hours. A thin, hard crust will form on the top of ajvar in each jar.
  • Closing the Lids: the following day (or several hours later) pour a few tablespoons of oil on top of the crust in each jar (remember that 1cm we left free?) and screw the lids on tightly.
  • Handling and Serving Ajvar: Keep ajvar in a dark and cool place. Ajvar in jars can last about 4 months. As you open each jar, pour the oil out, give ajvar a stir, then serve. Open jars need to be stored in the fridge and can last up to 7-10 days.

Video

Ajvar: Balkan Eggplant and Pepper Spread Relish

Notes

  • Time Notes: 
  1. We purposely left the total time needed to make ajvar empty. You'll need an extensive amount of time for all the steps. We're talking several hours, preferably spread over 2 days.  However, you can shorten it considerably by having more people help you.
  2. The actual cooking process takes about 3-4 hours. As the time depends on several factors (thickness of your cooking pot, vegetable water content, whether you're cooking on gas, electric, or wood stove, etc.), your best bet is to look at outward signs that it is finished.
  3. Knowing when the ajvar is ready: check with a spoon to see that it is creamy. In some instances, like with jam, you can draw a line with a wooden spatula on the bottom of the pan, and see how well it separates. Its color will be deep orange. Finally, you can taste it, but be very careful because it's extremely hot. The rule is that the longer it cooks, the better and smoother it is.
  4. Overcooking is not good either: If you overcook it though, it'll turn brown and/or burn. So don't cook for 5-6 hours. 
  • Equipment Notes:
Stove: if using a gas stove, turn to the lowest setting. Ajvar will be done quicker than on other stoves, but you MUST stir it even more frequently. 
Meat grinder or food processor: if you are adventurous, the best ajvar vegetables are actually finely chopped with a regular knife. Most don't do this because it adds more time to an already long process. The second best way to cut them is with a vintage meat grinder, and food processor if you must. If you use a food processor, think of processing veggies down to a chunky salsa consistency, not hummus!
  • Ingredient Notes:
The original recipe calls for 22 lbs of bull's horn peppers to 7 lbs of eggplant (10kg peppers, 3kg eggplant). We buy more ingredients because you never know if the peppers will be easy to peel. Some aren’t, and you lose a portion of them because they're too thin, or are simply not the best peppers for ajvar. Even within bull’s horn peppers, it is hard to determine which batch of peppers will be good. 
  • Instruction Notes: 
Step 1: if using a wood stove, heat it up high. Although you can remove stems and seeds before you roast peppers, we prefer to do it later. If using a regular oven, you can roast veggies on pan sheets in the oven instead of oven racks. (We place peppers directly on racks as more peppers fit this way.) If you opt for pan sheets it's still a good idea to cover them in foil or baking paper for easier cleaning.

Step 2: our roasting temperature is only a suggestion; roast them at whatever temperature works for your oven. Total roasting time depends on your oven. ALWAYS go by your oven and visible signs that the vegetables are done, rather than an exact time. All batches after the first batch usually take less time. Re: bags, placing the peppers in the bags will allow for the steam to raise the skin off the peppers, and will make peeling infinitely easier. 
Step 6: you don't necessarily need anyone to help you with roasting. Although long, that part is easy. (If you have someone who is willing to roast some of the veggies at their own house, and bring it over, even better!)  Peeling vegetables, however, is the time to get everyone else involved. Trust us, do not attempt to do this by yourself! 
Step 7: peeling is the first reason why we always get more ingredients than necessary. You'll lose a small volume of peppers almost every time. Another important thing to remember is to remove as many seeds as you can. Also, some ajvar recipes call for placing vegetables in a colander or a strainer after peeling them, so they're drier for grinding and cooking. However, we find that the extra juices really add to that perfect ajvar flavor. 
  • Expert Tips: 
Stirring: the second reason you need people with you when cooking ajvar. It needs to be continuously stirred so it doesn't burn. If you mess up this step all of your efforts will be wasted. If ajvar burns even a little bit at the bottom the entire batch is ruined. You can divide the time so everyone stirs for ½ hour. (We have an annoying timer on in case we get to talking and forget about stirring 😂.)
Doubling down: for a larger batch, double the ingredients. It'll take a little bit longer during peeling and roasting, but the cooking process stays the same.
Warning: keep kids away from the kitchen while cooking ajvar. The ingredients are essentially boiling the entire time. 
 
Tried this recipe?Let us know how it was!

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Grated Apple and Carrot Salad [Two Ingredients, Ten Minutes]

· 3 Comments

Grated apple and carrot salad is a naturally sweet and refreshing dish blending crisp apples with crunchy carrots. This wholesome combination, albeit super simple, is perfect as a light dessert or healthy snack. Shall we?

Bowl with carrots and apple, and carrot and apple and a spoon on a table.

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Background

Grated apple and carrot salad (rendana salata od mrkve i jabuke), is as simple as it gets. That’s exactly why it works! It’s a dish that doesn’t need a recipe — just equal parts grated apples and carrots for a naturally sweet, satisfying treat.

Admittedly, the salad may seem basic.

However, back in the day, in the Balkans, it was a symbol of resourcefulness and love. The combination of flavors offers more than the sum of its parts. The apples bring a refreshing sweetness, while the carrots add a subtle, earthy crunch.

Combined, it's a balance of texture and taste, both nostalgic and timeless.

The beauty of this recipe lies in its adaptability. Add a drizzle of lemon juice for a citrusy taste, or a sprinkle of cinnamon for warmth. It’s a versatile treat that honors the past while staying timelessly delicious.

Why You'll Love Grated Apple and Carrot Salad?

  • Naturally Sweet, No Sugar Needed: The apples and carrots shine with their natural sweetness. Talk about a guilt-free indulgence! (Of course, you're welcome to add some sugar.)
  • Quick and Simple: Ready in minutes, it’s a perfect go-to when you need something fast yet satisfying. (However, you can build on the flavor as you wish, by adding nuts, dried fruit, and seasonings.)
  • Kid-Friendly and Nostalgic: A fun way to introduce kids to healthy eating while reminiscing about simpler times.

Ingredients

Simple as anything!

Two apples and two carrots on a table.
  • Apples - We like the Granny Smiths, because their slight sourness offsets the sweetness of the carrots. However, any type of apple will do just fine.
  • Carrots - Find sturdy, medium-sized ones. Avoid baby carrots.
  • Optional - If you'd like to upgrade the salad, add nuts, lemon juice, berries, cinnamon, and/ or vanilla.

Instructions

Maybe the simplest Balkan Lunch Box instructions yet, but here are the steps for the grated apple and carrot salad.

Step 1. Wash, peel, core, and grate ingredients.
Step 2. Mix the ingredients together in a bowl.
Step 3. (Optional) Add optional ingredients per taste. Toss gently to combine.

More Apples and Carrots

Here are some apple and/ or carrot recipes you may like.

  • Compote with Fruit (Stewed Fruit)
  • Grated Beet and Carrot Salad [Five Ingredients, Ten Minutes]
  • Stewed Stuffed Apples in Syrup (Tufahije)
  • Mama's Apple Crumble Cake

Recipe FAQs

Is it good to eat apple and carrot together?

Yes, apples and carrots together are a nutritional powerhouse.

Apples have vitamin C and flavonoids like quercetin. These help reduce inflammation.

Meanwhile, carrots are loaded with beta-carotene (vitamin A), essential for eye health.

Can I make the apple and carrot salad ahead of time?

The salad is so easy to make, it's best to eat it right away. If you plan to eat it later in the day, give it a few tablespoons of lemon juice to prevent browning.

Can I add other ingredients to the grated apple and carrot salad?

Absolutely!

Our recipe is the basic, skeleton version of the grated carrot and apple salad for when you're on the go. You can build upon it based on what you like.

Some ideas: sugar and vanilla for sweetness, dried cranberries, figs, or raisins for softness, minced walnuts or almonds for more crunchiness, and cinnamon or nutmeg for warmth.

Handling

Here are some handling tips for the grated apple and carrot salad recipe.

  • Serving: Serve right away.
  • Storing: If not consuming immediately, add a few drops of lemon juice to prevent browning. For optimal freshness, store in the fridge in an airtight container and consume on the same day.
  • Freezing: This salad should not be heated or frozen.

Thoughts?

If you make today's grated apple and carrot salad 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!

Bowl with carrots and apple, and carrot and apple and a spoon on a table.

Apple and Carrot Salad

Aida
Fresh, crunchy, and healthy dessert or snack.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine Bosnian, Croatian, Serbian
Servings 4
Calories 122 kcal

Ingredients
  

  • 4 apples granny smith, or other
  • 4 carrots avoid baby carrots
  • (Optional) 2-3 tablespoons lemon juice
  • (Optional) sugar to taste regular, vanilla sugar, or brown sugar
  • (Optional) nuts and/ or dried fruit or seasonings like cinnamon or nutmeg chopped

Instructions
 

  • Wash, (optionally) peel, and grate the apples and carrots. Combine grated apples and carrots in a large bowl.
  • (Optional) Add sugar, lemon, nuts, dried fruit, or additional seasonings, and toss.
  • Serve right away.
    Store if not consuming immediately, add lemon juice to prevent browning. For optimal freshness, store in the fridge in an airtight container, and consume on the same day.

Nutrition

Serving: 1of 4Calories: 122kcalCarbohydrates: 28.5gProtein: 1.3gFat: 0.5g
Tried this recipe?Let us know how it was!

More Recipe 💙

  • Roasted Red Peppers Cheese and Garlic Sauce
  • Knedle: Balkan Plum Dumplings (Knedle sa Šljivama)
  • Pindjur (Pinđur) Spread - Easy Homemade Balkan Relish with Red Peppers and Tomatoes
  • Šalša: Croatian (Dalmatian) Tomato Sauce [Few Ingredients, Stovetop]
 

Bosnian Milk Pasta (Omač)

· 6 Comments

Milk pasta with cheese (brzi omač) is a luxurious 5-ingredient pasta dish. (No heavy cream or flour are needed to make this ultra-creamy dinner!) It dials up the meaning of comfort food to the max. Shall we?

Overhead photo of milk pasta on a plate on a pink background. .
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Background

Milk pasta - also known as omač - is a traditional dish from Bosanska Krajina, a region in western Bosnia. It's believed that omač originated in villages nestled around the Kozara and Grmeč mountains.

Traditionally, omač involved cooking homemade pasta in milk. After cooking, it was topped with local cheeses, particularly kajmak (a rich, creamy Balkan clotted cheese).

Today's version is a modern, quicker milk pasta dish we named brzi omač (fast omač). You'll only need some thicker pasta like fettuccine, in addition to milk, butter, feta, and sour cream.

The combination of milk and thick pasta gives omač a soft, rich, full-bodied taste that's hard to forget. It's possible you'll always cook pasta this way from this recipe forward.

Why You'll Love Bosnian Milk Pasta (Omač)

  • Minimal Ingredients. Only 5 ingredients for this creamy nostalgic magic.
  • No flour. No heavy cream. Just milk, cheese, and sour cream for this pasta dish.
  • Versatile. Pure perfection as a main course or a side dish.

Ingredients

Gather these ingredients to prepare milk pasta (brzi omač):

Overhead photograph of ingredients for the dish: pasta, milk, seasonings, butter, cheese and sour cream.

Pasta. Look for thicker pasta like fettuccine, tagliatelle, pappardelle. Alternatively, crumble up a few lasagna sheets.

Butter. Or ghee. Or lard. Avoid margarine, and oil(s).

Milk. Regular cow, sheep, or goat milk will do. (If you used an alternative milk - or an alternative to milk - please let us know in the comments!)

Feta. Or a similar, thick cheese. Locally, a type of cheese from the town of Travnik, near the Vlašić mountain is used.

Sour Cream. Regular or low fat.

Herbs and seasonings. Salt, pepper, parsley.

(Optional) Kajmak. If you can find it, the Balkan clotted cheese takes the milk pasta taste to the next level without the need for any additional dairy.

Instructions

Let's get cooking! Here's how to make omač:

Four photos, two by two, of pasta in milk being cooked.

Step 1. Heat the Milk. In a large pot, heat the milk on low until it reaches a gentle simmer. Stir frequently to prevent scorching. It will take several minutes.

Step 2. Cook the Pasta. Add pasta to the milk. Stir often, and simmer gently. Pasta will take longer to cook than it usually would, perhaps even twice as long. Pay attention to the pasta texture rather than the exact time. It should be soft but not mushy.

Four photographs in one, two by two, of pasta cooked in milk.

Step 3. Drain the Pasta. Drain pasta, but save 1-2 cups of milk to adjust creaminess later.

Step 4. Add Dairy. Stir in butter, letting it melt into the milk pasta. Follow with feta and sour cream. Finally, add the milk you saved. Stir well to combine all the ingredients. You can adjust creaminess by controlling the amount of milk you add. Alternatively, you can add a little bit of warm water to thin the sauce out, if it's too thick.

Two phtoographs, side by side of a pot filled with pasta.

Step 5. Add Herbs and Seasonings. Add salt, pepper and parsley. Mix and serve.

Variations

Here are some variations to make your creamy milk pasta even more interesting.

Milk pasta on a plate on a pink background, overhead photo.
  • Cheese. Play around with cheeses to see what you like best. Ricotta, goat cheese, or Parm (go easy), are all good feta alternatives.
  • Pasta. As long as you use a thick kind of pasta, the sky is the limit. We sometimes crumble in lasagna sheets.
  • Veggies. Vegetables are a great spin on this dish. Add some kale, spinach, swiss chard, or minced broccoli. (Stick to one veggie!)
  • Meat. Smoked meat like beef, pancetta, sausage, bacon, or turkey bacon adds a deeper protein profile to this amazing pasta cooked in milk.

Handling

How to serve, store and reheat milk pasta (omač):

  • Serving. Enjoy hot. Top with more cheese or sour cream. Pair it with fresh homemade bread, and a salad. Alternatively, serve with a side of protein like breaded chicken or ground beef rissoles.
  • Storing. This dish is tastiest when it's fresh. Make it close to when you plan to eat it. Keep at room temperature for a few hours. Refrigerate it for up to a day.
  • Reheating. Reheat gently on the stovetop adding a dash of milk. Stir well, and add more cheese before serving.
  • Freezing. Skip. Milk pasta doesn't freeze well.

Expert Tips

  1. Stir frequently to prevent milk from burning.
  2. Cook pasta till just right - soft but not mushy.
  3. Balance salt and cheese for the perfect savory taste.
  4. If adding more ingredients, add them gradually.

Recipe FAQ

Can you make pasta in milk?

Absolutely! Cook it on a light simmer, and stir often to avoid milk burning.

You can either cook pasta in milk, or add milk to cooked pasta together. Then top with cheese.

Does milk make pasta creamy?

Yes! As pasta cooks in milk, it releases starch. This starch mixes with slow simmered milk creating a thick, creamier milk.

After draining, some of this milk is returned to pasta together with a selection of cheeses and sour cream. The end result is the creamiest pasta you've had in a while!

Do you put salt in the milk while cooking pasta in it?

No. This is to prevent adding too much salt to the dish.

After cooking in milk, pasta is combined with cheese and sour cream. This is the best time to adjust the saltiness of the dish.

What to eat with milk pasta (omač)?

Pasta cooked with milk (omač) goes great with a side salad, a few slices of fresh bread, or a side of protein like cutlets or schnitzels.

Can I cook pasta in water and add milk later?

Yes.

Our earlier omač recipe followed a similar method. Many readers liked it. To do this cook pasta in water, and after draining, add cheese, sour cream, and about 2-3 cups of warm milk. Mix well and serve.

We upgraded the recipe as it's even tastier when pasta cooks in milk.

Can I cook pasta in milk and add water later?

Yes.

Adjust the volume of liquid to your liking. If after mixing all the ingredients, your pasta sauce is too creamy or too thick, add some warm water and mix.

Keep adding water a little at a time, and mixing until you get your desired thickness (1-2 cups tops).

More Pasta Dishes to Enjoy

Milk pasta (omač) is only one of a few pasta dishes you'll enjoy on the blog!

Thoughts?

If you made milk pasta with cheese (brzi omač) 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 and bon appetit!

Milk pasta on a plate on a pink background, overhead photo.

Milk Pasta with Cheese (Omač)

Aida
Luxurious and creamy pasta cooked in milk, then topped with cheese.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Bosnian
Servings 3 -4 people
Calories 808 kcal

Ingredients
 
 

  • 5 cups milk or slightly more
  • 8 ounces thick dry pasta tagliatelle, fettuccine, pappardelle, or crumbled lasagna sheets
  • 1 cup feta cheese crumbled; or a similar cheese
  • 1 cup sour cream or slightly less
  • 1 tablespoon butter
  • salt and pepper to taste
  • 3-4 tablespoons fresh parsley minced; or 1 tablespoon dry parsley
  • (Optionally) 1 cup (250grams) kajmak, or Balkan clotted cheese

Instructions
 

  • Heat the Milk. In a large pot, heat the milk on low until it reaches a gentle simmer. Stir frequently to prevent scorching. (This may take up to 15-20 minutes.)
  • Cook the Pasta. Add pasta to the milk. Stir often, and simmer gently. Pasta will take longer to cook than it usually would, perhaps even twice as long or longer. (Ours took 30 minutes.)
    Pay attention to the pasta texture rather than the exact time. It should be soft but not mushy. Stir pasta even more frequently as time progresses. Pasta will release the starch into the milk and drink up some of the milk. The remaining milk will thicken. Stirring it often prevents burning.
  • Drain the Pasta. Drain pasta, but save 1-2 cups of milk to adjust creaminess later.
  • Add Dairy. Stir in butter, feta, and sour cream letting them melt into the milk. Finally, add the milk you saved. Stir well to combine all the ingredients.
    Adjust creaminess by controlling the amount of milk you add. Alternatively, you can add a little bit of warm water to thin the sauce out, if it's too thick.
  • Add Herbs and Seasonings. Add salt, pepper and parsley. Mix one more time and serve.
  • Serve hot. This dish is tastiest when it's fresh. Make it close to when you plan to eat it. Top with more cheese or sour cream. Pair it with fresh homemade bread, and a salad. Alternatively, serve with a side of protein like breaded chicken or ground beef rissoles.
    Store at room temperature for a few hours. Refrigerate it for up to a day.
    Reheat gently on the stovetop adding a dash of warm milk or water. Stir well, and add more cheese before serving.
    Don't freeze.

Notes

  • Nutritional and Serving Information
Serving size will depend on whether you make milk pasta your main course (3 servings), or a side dish (4 servings). Nutritional information is a rough estimate using 3 servings. 

Nutrition

Serving: 1of 3Calories: 808kcalCarbohydrates: 68gProtein: 24gFat: 44gSaturated Fat: 25gCholesterol: 120mgSodium: 1000mgPotassium: 470mgFiber: 2.5gSugar: 10g
Tried this recipe?Let us know how it was!

Recipes to ❤️

  • How to Make Bosnian Coffee (Bosanska Kafa, Kahva, Kava)
  • Ajvar
  • Simple Potato Soup Recipe [Stovetop, Few Ingredients]
  • Burek

 

Tepsijaš - Bosnian Homemade Pan Bread

· 43 Comments

Tepsijaš is a classic Bosnian homemade bread inspired by old-fashioned bakery loaves baked in a pan (tepsija). With its golden crust and irresistible softness, it's a flavorful staple that pairs perfectly with any meal. Shall we?

Bread on a blue background.
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Background

We've made a few baked goods before, like the traditional pogacha, and uštipci. However, today's homemade bread is the go-to loaf for families across the region.

Tepsijaš, loosely translated as 'pan bread,' is a Bosnian staple served with almost every meal. You'll recognize it by its round shape, usually a result of the pan it's baked in, though that's not always the case.

Traditionally, tepsijaš was baked in wood-fired ovens, in bakeries and homes alike.

Now, with bakeries on almost every corner, most people don't make bread at home. But when they do, they make tepsijaš using a version of today's recipe.

Why This Recipe Works

  • Simple Ingredients. No fancy stuff are needed for tepsijaš! Just pantry staples you have (and can actually pronounce!): flour, water, yeast, salt, sugar, egg yolk.
  • Beginning-Friendly, Expert-Approved. Whether it’s your first loaf or your hundredth, tepsijaš turns out great every time. Best of all? Amazing taste!
  • Soft and Wholesome. Unlike the rock-hard crusts you can chip a tooth on, tepsijaš is the kind of bread you can pinch, and it will come back up right away.

Ingredients

Follow these steps to get the most perfect tepsijaš (Bosnian homemade bread ever)!

Overhead photo of ingredients for bread on a table: yeast, flour, salt, water, eggs, sugar and butter.
  • Yeast. Active dry yeast. Avoid: instant yeast as it tends to produce hard dough that doesn't rise as well.
  • Sugar. Any type works.
  • Flour. All-purpose white flour. Substitute one-third with integral or wheat flour.
  • Salt. Any type.
  • Water. Tap or bottled, but lukewarm. Avoid mineral or soda water.
  • Egg yolk. Or two.
  • (Optional) Butter. Real butter. Substitute with oil or ghee. Avoid margarine.

Instructions

Here are simple directions for Bosnian homemade pan bread, tepsijaš.

Four photographs, two by two of bread being kneaded and prepared.

Step 1. Combine yeast and sugar with a few tablespoons of warm, and let it activate (10-15 minutes or until the mixture bubbles up).
Step 2. In a large bowl, combine flour, yeast mixture, salt, and (if using) butter. Start adding water and knead the ingredients together. Knead for a few minutes until you have a cohesive, elastic dough that's slightly sticky.

Four photos, two by two, of bread being made.


Step 3. Cover the bowl with a kitchen towel. Let the dough rise in a warm spot for 1 to 2 hours, or until it doubles in size.
Step 4. (Not pictured) Punch the dough, then knead it for an additional 4-5 minutes, shaping it into a ball again. You can do this directly in the bowl, or transfer to a working space. (Dust lightly with flour to avoid sticking.)
Step 5. Transfer the dough ball to an oiled pan. Let it rise again for about 45-60 minutes. At the very end heat oven to 475°F (245°C).
Step 6. Brush the bread with the egg yolk on all sides.

Four photographs, two by two, of baked bread.

Step 7. (Not pictured) Lower temperature to 400°F (200 °C) and place the pan inside. Bake tepsijaš for 35-45 minutes. Lower the temperature or cover with foil if needed. Turn the pan 180° once during the baking.
Step 8. Soak a clean kitchen towel in cold water, and wring it out well. ((Optional) Smear the butter generously on all the bread's sides.)Transfer hot bread onto the towel, wrap it up, and place it in a plastic bag. Leave for 20 minutes, then serve.

Variations

Here are a few ideas to take your tepsijaš to the next level!

  • Whole wheat. Swap half of the all-purpose white flour with whole wheat. You'll get a denser loaf. Bonus? Add a handful of nuts and seeds.
  • Cheese Lover’s Tepsijaš. Throw small cubes of hard cheese into the dough for unexpected bites of melty flavor.
  • Mediterranean-Inspired. Mix in finely chopped (green or black) olives, or use olive oil instead of butter.

Handling

Here's how to serve and store your Bosnian homemade pan bread, tepsijaš:

Serving. After it's cooled down in a towel, take out out. Serve warm or at room temperature with anything and everything (think stews, spreads, meza, jam, etc.).

Slicing. Cut tepsijaš using a serrated knife.

Storing. Wrap the bread in a clean, dry kitchen towel, and keep it in a bag, breadbox, microwave, or in the oven for up to 2 days. Avoid refrigerating as it dries it out.

Freezing. We're not fans of freezing homemade bread. However, wrapped in a plastic wrap it should last for 1 month in the freezer. Thaw at room temp, and then warm it up in the oven.

Expert Tips

  • Slow Down. Trying to hurry up the resting time results in gummy bread.
  • Use Fresh Flour. When making tepsijaš (or burek), open a fresh bag of flour. There is something about fresh flour that makes it infinitely better, and easier to work with.
  • Sift Before Kneading. For a dough that's lighter, airier, and easier to manage, sift the flour beforehand. This extra minute of work often makes a lot of difference in taste.

Recipe FAQs

What's the secret to making homemade bread?

There is no secret to making homemade bread! Anyone, and we mean anyone with a little courage, can make bread from scratch!

It's all about combining the four main ingredients (water, flour, yeast, and salt), and (optionally) a few others, and then kneading them together.

The hardest part, if you can call it that, is waiting for the bread to rise, twice.

Is homemade bread healthier?

For the most part, yes it is!

Bread isn't a health food to start with. More and more we're learning about carbs and their connection to diabetes. Still, it's infinitely better to make food at home using the ingredients you're familiar with.

Commercially produced bread has many additives. These are the substances that help alter the taste, and preserve food longer. Unfortunately, some additives are found to be cancerogenic.

Can I use instant yeast instead of active dry yeast?

Yes, but don't!

Instant yeast simply doesn't perform as well as active dry yeast. The dough often comes out unmanageable.

Why is my bread dense?

If you've used too much flour, and haven't kneaded enough, your bread may turn dense. Use enough flour to keep the dough from being sticky, knead it vigorously, and you should be fine.

(Unless you're using a no-knead recipe for homemade bread, of course.)

How do I store homemade bread?

Wrap bread in a clean kitchen towel, and place in a bread box, or a bag for up to 2 days. (You can even keep it wrapped in the microwave.)

Although you're welcome to freeze it, we find it's always better to make fresh bread. Homemade thawed bread loses some of its texture.

Why is my bread crumbly?

Too much flour can make the bread crumbly.

Sometimes when the dough is sticky, people try to fix it by adding too much flour. Instead, try kneading through the stickiness (wet your hands with water).

Thoughts?

If you make today's Bosnian homemade pan bread called tepsijaš 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!

Homemade bread on a cutting board on a blue background.
Homemade bread on a cutting board on a blue background.

Tepsijaš - Bosnian Homemade Pan Bread

Aida
Soft, golden Balkan bread, baked in a (preferably round) pan for a perfectly fluffy texture and a flavorful soft crust.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting time (1st time 1 hour, 2nd time 1 hour) 2 hours
Total Time 3 hours
Course Bread
Cuisine Bosnian
Servings 6
Calories 379 kcal

Equipment

  • 1 preferably round, 10-12 inch (22-25cm) pan

Ingredients
 
 

  • 2 tablespoons active dry yeast
  • 2 tablespoons sugar
  • 4 cups all-purpose white flour, plus a little more you can exchange ⅓ with whole wheat
  • 2 teaspoons salt
  • 1.3 cups lukewarm water (approximately) volume may vary
  • 1-2 egg yolks
  • (Optional) 2-3 tablespoons (30-45 g) butter, divided

Instructions
 

  • Activate Yeast. Combine yeast and sugar with a few tablespoons of warm, and let it activate (10-15 minutes or until the mixture bubbles up).
  • Knead. In a large bowl, combine flour, yeast mixture, salt, and (if using) 1 tablespoon of butter. Start adding water and knead the ingredients together. Knead for a few minutes until you have a cohesive, elastic dough that's slightly sticky.
  • Rest 1st Time. Cover the bowl with a kitchen towel. Let the dough rise in a warm spot for 1 to 2 hours, or until it doubles in size.
  • Knead Again. Punch the dough, then knead it for an additional few minutes, shaping it into a ball again. You can do this directly in the bowl, or transfer to a working space. (Dust lightly with flour to avoid sticking.)
  • Rest 2nd Time. Transfer the dough ball to an oiled pan. Let it rise again for about 45-60 minutes. At the very end heat oven to 475°F (245°C).
  • Brush. Brush the bread with the egg yolk on all sides.
  • Bake. Lower temperature to 400°F (200 °C) and place the pan inside. Bake for 35-45 minutes. Lower the temperature or cover with foil if needed. Turn the pan 180° once during the baking.
  • Rest 3rd Time. Soak a clean kitchen towel in cold water, and wring it out well. ((Optional) Smear the butter generously on all the bread's sides.)Transfer hot bread onto the towel, wrap it up, and place it in a plastic bag. Leave for 20 minutes, then serve
  • Serve warm or at room temperature with anything and everything (think stews, spreads, meza, jam, etc.).
    Slice tepsijaš using a serrated knife.
    Store by wrapping the bread in a clean, dry kitchen towel, and keep it in a bag, breadbox, microwave, or in the oven for up to 2 days. Avoid refrigerating as it dries it out.
    We're not fans of freezing homemade bread! However, wrapped in a plastic wrap it should last for 1 month in the freezer. Thaw at room temp, and then warm it up in the oven.

Video

Homemade Bread

Notes

  • Serving and Nutritional Information 
Nutritional information was calculated for 6 servings (and is only an approximation).
However, serving size is just a suggestion and can vary based on your appetite. If you're making sandwiches, you’ll likely need less; if it's served alongside other dishes, you might want more.

Nutrition

Serving: 1of 6Calories: 379kcalCarbohydrates: 68gProtein: 11gFat: 6.46gSaturated Fat: 3.14gMonounsaturated Fat: 1.9gTrans Fat: 0.155gCholesterol: 72mgSodium: 813mgPotassium: 135mgFiber: 3.3gSugar: 2.87gVitamin A: 200IUCalcium: 28mgIron: 4.12mg
Tried this recipe?Let us know how it was!

More Recipe 💙

  • Pindjur (Pinđur) Spread - Easy Homemade Balkan Relish with Red Peppers and Tomatoes
  • Best Classic Baked Stuffed Peppers with Ground Beef and Rice (Punjene Paprike)
  • Beef Noodle Vegetable Soup [Instant Pot, Stovetop]
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Chocolate Walnut Marzipan Squares

· 3 Comments

Chocolate Walnut Marzipan Squares: a unique take on an old favorite. 

Chocolate Walnut Marzipan Squares: a unique take on an old favorite.

Authentically, marzipan is made with almonds.

But I only eat fresh, almonds in one piece.

Back in the day there was this glue called Karbofix. We used it for arts and crafts in school.

It came in a tall, round box not unlike a box for face cream. When you opened it, there was a tidy blob of white glue, and a small place for a spoon used to scoop out the glue and smear it on paper. The glue smelled like almonds.

To this day, when I smell either my stomach moves upwards. Ground almonds then are out of the question.

But why should marzipan be too?

There are other nuts out there after all. Walnuts were the first thought. Chocolate walnut marzipan was the second.

The walnut is synonymous with the Balkans. It's the most frequently used nut here. From holiday baklavas, roses, poached apples, to an everyday 45-min chocolate biscuit cake, we use it fanatically.

Why not? It's worthy of adoration.

The walnut is crunchy. Tart. The tongue runs the top of the mouth at the first meeting, placing the flavor. You sense a pinch of oil. Oil with real, good fat. There is some sweetness, too, fully accented when combined with sugar. It's substantial. That's what I love about it.

It provides all its best qualities to these squares. Chocolate walnut marzipan squares are tough, but soft. After a few seconds in your mouth they become creamy, and allow chocolate to take over for that last flavor before the next bite.

I hope you'll like these as much as I.

chocolate-marzipan-with-walnuts
Chocolate Walnut Marzipan Squares: a unique take on an old favorite.
Chocolate Walnut Marzipan Squares: a unique take on an old favorite.
Chocolate Walnut Marzipan Squares: a unique take on an old favorite.

Chocolate Walnut Marzipan Squares: a unique take on an old favorite.

Chocolate Walnut Marzipan Squares

Aida
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Servings 25

Ingredients
  

MARZIPAN:

  • 14 ounces petit beurre biscuit or a similar biscuit
  • 16 ounces walnuts
  • 14 ounces white sugar
  • 9 ounces butter sliced

CHOCOLATE TOPPING:

  • 9 ounces dark chocolate chips or broken pieces
  • ½ cup milk
  • 1 tablespoon butter

Instructions
 

  • Grind petit beurre (or similar biscuit) into coarse flour. Grind walnuts as well.
  • Place sugar in a deep pot and cover with 16 tablespoons of water. Cook on low and stir frequently until it boils. Continue boiling for exactly 2 minutes, and remove off heat.
  • Separately, combine dark chocolate (broken up or in chips) with milk and butter in another pot. Melt on low and stir frequently. When it melts remove off heat.
  • Pour ground biscuit into the boiling water and mix thoroughly with a spatula. Slice the butter in, and continue mixing. Finally, add the walnuts, and stir once again until the mass is completely combined.
  • Transfer the marzipan mass into a 12x18 inch pan, and use your palms to spread it evenly in the pan (be careful not to burn your fingers).
  • Pour the chocolate topping over it and also spread evenly over the entire marzipan. Leave aside to cool down. Cut into approximately two inch squares.

Notes

If unable to find petit beurre biscuits, good substitutes are: Lorna Doone cookies, Gamesa, Marie. If you can't find any of those animal crackers are your last resort.
You'll get approximately 50 cookies this way. Serving size is about 2.
Tried this recipe?Let us know how it was!

 

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