Blog - Balkan Lunch Box

Roulade Recipe with Plum Jam

Oct 10, 2016 · 6 Comments

Here’s a simple and easy roulade recipe with plum jam, the way it’s made in the Balkans. Soft and filled to the brinks with a rich, succulent jam, this strudel is the most perfect comfort meal.

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Background

Roulades, and/ or strudels (we'll be using the terms interchangeably), were brought over to the Balkans during the Austro-Hungarian rule. They're quite popular in the area, especially during the long, cold winter months.

The main difference between Germanic and Balkan strudels is in the dough.

Balkan roulade dough tends to be on the thicker side. The dough is rolled out in a thick rectangle, stuffed up with jams or different fillings, and rolled in. This process makes them soft and meaty. They're best consumed while they're still warm.

Meanwhile, German inspired roulades, crisps and strudels are usually made with phyllo dough. This makes them crispier, and more croissant-like. (Kind of like savory Balkan pies.)

Today's roulade recipe is simply delicious.

It's all about a perfectly baked dough filled with a tingling jam sweetness that ends in a sneaky pinch of sour. Such a specific taste can only come from plums. The combination of these two is magnificent.

Shall we?

Ingredients

Jam: Plum jam is the best for this roulade recipe. Other berry jams like strawberry, blackberry, raspberry also work great. Avoid: jellies and preserves with a high water content.
Milk: Regular milk works best. Substitute with soy or almond milk.
Flour: While you're welcome to experiment with other flours, we tested many different onese. Our verdict is that the white flour is best for this type of pastry.

Instructions

Two photos side by side of roulade preparation.

1. Bloom the yeast.
2. Dissolve the butter in milk. Cool.

3. Combine all ingredients except one egg yolk. Knead until you get an elastic ball. Rest.
4. Divide the dough in two. Work each ball. Roll into a rectangle.

Four photographs of jam strudel preparation.

5. Spread jam over it. Roll it up. Transfer to pan. Repeat with the second dough ball.
6. Paint with egg wash. Rest.
7. (Not pictured) Bake.

Handling

Serving: Serve 20-30 minutes after baking. It goes great with a refreshing drink like the elderberry cordial, or a warm one, like our homemade mint tea.
Storing: Milk-based dough pastries, strudles and roulades are best consumed on the same day they're made. After a while they harden. While you are welcome to warm it up in the oven, the taste simply isn't the same.

Recipe FAQs

What is a roulade?

A roulade (rouladen) is a roll filled with sweet or savory fillings. Some savory roulades include doughs stuffed with different meats, or even meat stuffed with eggs. Sweet roulades (like the one here), are often the equivalent of strudels, pastries, or even torts. They're often filled with preserves, jams, or tort fillings.

Is this the same as štrudla or povitica?

Yes. This roll is ultimately Balkan štrudla. Povitica is usually made with poppy seeds or a walnut filling. Preparation process is more or less the same.

How do you roll a roulade?

Different roulades are rolled differently. Our strudel roulade is rolled lightly to prevent the jam from getting out. Other ones are rolled more tightly.

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Thoughts?

If you make this roulade recipe with jam and like 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!

Roulade Recipe with Plum Jam

Aida

A simple recipe for a plum jam roulade (strudel/ štrudla).

5 from 1 vote

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Prep Time 25

Cook Time 35

Waiting for dough to proof 2

Total Time 3

Course Pastry

Cuisine Bosnian, Croatian, Kosovo, Macedonian, Montenegro, Serbian, Slovenian

Servings

Calories 533 kcal

Ingredients

▢ 2 teaspoons instant yeast
▢ 4 tablespoons white sugar, divided 2 teaspoons for yeast, 2 for dough
▢ 2 tablespoons butter
▢ 10 ounces milk
▢ 16-17 ounces white flour plus a little bit more
▢ ½ teaspoon table salt
▢ 2 eggs, divided 1 whole egg and 1 egg white for the dough, and remaining egg yolk for egg wash
▢ 10 ounces plum jam
▢ (Optional) powdered sugar for dusting

Instructions

In a small bowl combine baker’s yeast, sugar, and an ounce of water. Set aside for ten minutes, or until it starts to bubble up.
(Parallel to step #1) In a small pot combine milk and butter. Heat on low until butter dissolves. Set aside to cool for a few minutes.
In a large bowl combine flour, salt, and sugar. Whisk together. Add one whole egg and egg white, plus yeast, and mix. At this point slowly start adding milk and butter. Using your hand knead the dough vigorously until you get one elastic, smooth bowl (about 6-8 minutes). If more liquid is necessary, add some lukewarm water. Cover with a kitchen cloth, and leave in a warm place for 45-60 minutes, or until the dough doubles in size.
Sprinkle your working area with flour. Cut the dough into two equal pieces, and knead each piece for 2-3 minutes. With a rolling pin, roll the dough out into a rectangle. (One side should match the length of your baking pan. For example, our dough rectangles were about 13x11 inches.)
Spread half of the plum jam over the rectangle, leaving about an inch on all sides. As you’re spreading the jam on the dough, spread more on the side you’ll start rolling from. Roll the dough carefully, and not too tightly, so as to leave as much jam inside as possible. Roll the dough in until you have a loaf. Meanwhile, sprinkle a 9x13 inch (23x33 cm) pan with flour. Transfer the loaf into the pan by placing the end side of the roll on the bottom. (Repeat this step for the second dough ball.)
Paint roulade loaves with egg wash. Leave in a warm place for another 45-60 minutes. After first 30 minutes have passed, heat up your oven to 390°F (200°C).
Bake for 15 minutes. Lower the temperature to 350°F (175°C), and bake for another 20 minutes. If the roulades start to blush too much, cover with foil. Test for doneness with a toothpick. If necessary, add a few more minutes to the baking time.
Serve 20-30 minutes after baking. Dust with powdered sugar if you wish. The roulade goes great with a refreshing drink like the elderberry cordial, or a warm one, like our homemade mint tea. Milk-based dough pastries are best consumed on the same day they're made as they harden faster. Warm it up in the oven.

Notes

Step 3: Milk-based dough is a little bit harder to maneuver. Add more liquid if necessary. The dough should be smooth and elastic, but not wet.

Nutrition

Calories: 533kcalCarbohydrates: 102gProtein: 13gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 70mgSodium: 281mgPotassium: 248mgFiber: 4gSugar: 33gVitamin A: 272IUVitamin C: 4mgCalcium: 90mgIron: 4mg

Tried this recipe?Let us know how it was!

Balkan Meza: Tapas-Style Appetizer Platter [Meat and Cheese Tray, Charcuterie Board]

Oct 3, 2016 · 5 Comments

Meza, Balkan meat and cheese tray, is a tapas-style appetizer platter filled with local savory finger foods! This tasty charcuterie board consists of cured meats, cheeses, veggies, pastries, and a few other surprises. Shall we?

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Background

Inspired by the Mediterranean and Middle Eastern mezze (mezeh, mezzeh), meza is a type of Balkan tapas. But instead of Spanish and Middle Eastern delicacies, meza is all about the best Balkan finger foods.

There are no rules about when and where meza is served. In fact, mezetiti is a verb meaning to have a small bite, or to have some company over. Meza brings people together.

You can have meza:

For breakfast, lunch, dinner, or a snack;
Before lunch or dinner;
In a restaurant;
At a family or friend get-together;
At a dinner party;
For holidays;
During a football game;
At a picnic, barbecue, or potluck;

or whenever you feel like it!

Meza is predominantly a meat and cheese tray, although veggies, pastries, and a few surprise items find their way onto this amazing appetizer platter.

The type of meat on this meat and cheese tray depends on the region. For example, in Bosnia and Herzegovina, many people are Muslim, so they'll skip pork. Meanwhile, on the Croatian Dalmatia coast, you'll encounter more fish and seafood.

Ingredients

Below are some (but not all) ingredient ideas for meza appetizer platter.

Most people put this meat and cheese tray together with whatever they have in the fridge at the moment. It is usually only for holidays, or important soccer games that people go to the store with the exact meza ingredients in mind.

Before reaching for substitutions, check Amazon or your local International food store(s).

Meats:

Suho meso: biftek, ramstek, ruža, zarebnica, etc., (smoked (dry) beef);
- Substitute with bresaola or pastirma.
Pršut, slanina, etc., (pork prosciutto and bacon);
- Substitute with Italian prosciutto.
Pastrma, stelja, etc., (smoked sheep).
Kulen, sudžuka, etc., (different types of sausages);
- Substitute with Italian dry-cured sausages like Mortadella or Soppressata.
Ćevapi (famous local small grilled sausages).
Sudžukice (sausages similar to ćevapi but spicier);
- Substitute with kielbasa or chorizo.
Grilled lamb and veal.
Ham.
Cracklings.

Chicken and eggs:

Grilled chicken.
Hard-boiled eggs.

Cheeses and dairy:

Kajmak (regional creamy spread similar to clotted cheese);
- Substitute with a mix of cream, feta cheese, and sour cream. Not the same, but it'll do when in a pinch.
Travnički sir (a type of Bosnian feta cheese, also called vlašički sir);
- Substitute with feta.
Mladi sir (regional mild young cow or sheep cheese);
- Substitute with fresh mozzarella or queso blanco.
Kačkavalj (local Serbian and Bosnian cow or sheep hard cheese);
- Substitute with Monterey jack.
Škripavac, kozji sir (tangy goat cheese from Serbia, Croatia, and Bosnia and Herzegovina);
- Substitute with Belle Chevre.
Paški sir (phenomenal sheep cheese coming from the Croatian island of Pag);
- Substitute with Manchego.
Trapist (semi-hard, yellow cheese from Trappist monks in Bosnia and Herzegovina).
- Substitute with Havarti or Gouda.
Sour cream.

Spreads:

Ajvar (Balkan red pepper and eggplant spread).
- Substitute with roasted blended pepper spread, (it's not very close to the real thing, but it's as close as you'll get without actually making it).
Pindjur (similar to ajvar but chunkier, made with red peppers and tomatoes).
Lutenica (a type of spicy ajvar).
Honey.

Vegetables:

Turšija (fermented vegetable salad including tomatoes, carrots, bell peppers, pickles, gherkins, etc.).
Sauerkraut (fermented cabbage).
Fresh cabbage salad.
Olives.
Cherry tomatoes and tomatoes.
Cucumbers.
Radishes.
Scallions (green onions).
Onions.

Fish and Seafood:

Fried salted girice (smelt), or srdele (pilchard).
Grilled shrimp and sardines.
Mussels.
Octopus salad.
Seafood salad.
Marinated or salted anchovies.

Bread, pies, and pastries:

Bread.
Uštipci (fried dough balls).
Crescents.
Pogacha bread.
Burek.

Fruit:

Fruit is not traditionally a frequent meza item, but it's becoming more popular.

Figs.
Apples.
Grapes.
Pears.

Nuts:

Like fruit, nuts are not traditionally meza ingredients, but times are changing.

Walnuts.
Almonds.
Peanuts.

Drinks:

Rakija: šljivovica, kruška, jabuka, lozovača, marelica, etc., (local fruit brandies).
- Substitute with fruit brandies, ouzo, or grappa.
Višnjevača (homemade sour cherry liqueur).
Beer.
Juices, homemade and store-bought, (elderflower cordial, mint cordial, etc.).
Sodas.
Homemade coffee.
Tea.

Instructions

Rectangular wooden tray filled with different meats, cheeses, vegetables and nuts on a gray background.

Except to slice the smoked meat thinly, there are no rules for arranging a meza appetizer platter. However, putting a meat and cheese tray together has become a global art form.

Here are some ideas for laying out your meza:

Group food items by type in a symmetrical design: Arrange meats and cheeses (and other items) into groupings by type, however, try to keep it in a symmetrical design.
Start in the middle: Start by placing an item (like a bowl with ajvar) in the middle of your tray, and then arrange other items n a circular or rectangular shape around it.
Play with different serving items: Use a couple of different-sized trays, and bowls and divide the items between them.
Group items by color: Instead of just the type, group items based on color.

Recipe FAQs

Wooden, round tray filled with different ingredients like ajvar, cheese, bread, grapes, meat, with a jar of honey in the distance.

Is it meze or meza? Mezzeh? Mezeh?

Meza in the Balkans. Meze, mezzeh or mezeh in the Middle East and the Mediterrannean.

What is meza in food?

Meza consists of finger foods served before a meal, as a snack, or as an entire meal. It's great tailgating and picnic food.

Is meza or mezze the same as tapas?

More or less. Meza is Balkan, while mezze Middle Eastern version of tapas.

What is mezze style?

Mezze, or meza-style food serving is all about delicious finger foods. It can be as simple as throwing together what you already have in the fridge, or as elaborate as you want to make it. Think charcuterie meat and cheese boards.

Is meza hot or cold?

Meza consists of several finger foods that can be hot, cold, or a combination.

Thoughts?

If you made meza (Balkan appetizer platter or meat and cheese tray), 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!

Turšija: A Guide To Fermenting Salad Veggies

Sep 26, 2016 · 7 Comments

An easy guide to fermenting vegetables for salads and meals. Includes: yellow bell pepper tomatoes, green tomatoes, cabbage, carrots, cucumbers, celery root, peppercorn.

If you go to the Balkans in the fall or winter, you'll be served a lot of fermented vegetables. They're plump, bursting with juices, and sour in the right way.

Known for their high levels of Vitamin C, fermented veggies are especially good for immunity. It's no wonder people eat them in great quantities during cold months.

We've already covered how to ferment cabbage, which is basically just regular sauerkraut. You may remember the recipe was easy to follow and if you make a batch consisting of cabbage heads you can make delicacies such as stuffed sour cabbage.

Fermenting is simple.

If you really like gadgets, a google search will help you make fermenting more complex and expensive.

Don't make fermenting complicated though. You'll never do it again if it's complicated the first time.

Fermenting veggies isn't like making craft beer. There is no need for a huge philosophy behind it. You get a few veggies, add salt or citric acid as a preservative, submerge in water, and leave for a period of time until they sour.

People have fermented veggies this way for centuries.

For today's recipe I'm adding just one more ingredient to the process, the potassium sorbate. Potassium sorbate (aka potassium metabisulphite) is usually used for wine fermentation, but it comes in handy for vegetables as well. It comes in pill and powder forms. If you get pills, crush a few until you get a tablespoon of the powder.

Once you ferment vegetables a few times, come next winter it'll be natural to you to have a jar or two of veggies fermenting.

I did a larger volume this time around as I really like these sorts of salads. Fermenting a lot of veggies at once cuts down on the amount of times I ferment.

Also, I found these veggies to be a great gift. Nowadays my gifts include a lot of food items. People like getting prepared food, especially when it's something as different as fermented carrots and cauliflower.

(How to do this? After your batch of veggies has fermented, transfer some of the veggies into a glass jar, top with fermenting water from your big container, seal the jar, and you got a great gift ready.)

You may not have seen some of the vegetables listed below. One of these are the yellow bell pepper tomatoes, called so because they're tomatoes but they look exactly like yellow bell peppers. You can find them at your farmer's market. If you can't, skip them altogether, and use a greater volume of the other vegetables instead. (That's another reason I love fermenting - you really can't go wrong.)

Now it's your turn.

What did you ferment? How did it come out? Do you have some recommendations? Have you tried the fermented juniper berry juice?

Check this out.

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

Sep 19, 2016 · 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?

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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.

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

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!

Recipe 💙

Meaty Minestrone Soup: Vegetable Soup with Ground Beef

Sep 12, 2016 · 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

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

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.

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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!

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

Sep 5, 2016 · 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?

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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.

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!

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.

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!

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

Cook Time 35

Total Time 40

Course Dessert

Cuisine Bosnian, Croatian, Macedonian, Serbian

Servings

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

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

Aug 30, 2016 · 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.

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.

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!

More Recipes To ❤️

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

Aug 29, 2016 · 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!

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.

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!

Apple and Carrot Salad

Aida

Fresh, crunchy, and healthy dessert or snack.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Dessert

Cuisine Bosnian, Croatian, Serbian

Servings

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!

Background

Ingredients

Instructions

Handling

Recipe FAQs

Similar Recipes

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Roulade Recipe with Plum Jam

Ingredients US CustomaryMetric 1x2x3x

Instructions

Notes

Nutrition

Background

Ingredients

Meats:

Chicken and eggs:

Cheeses and dairy:

Spreads:

Vegetables:

Fish and Seafood:

Bread, pies, and pastries:

Fruit:

Nuts:

Drinks:

Instructions

Recipe FAQs

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Balkan Meza: Tapas-Style Appetizer Platter

Equipment

Ingredients 1x2x3x

(Per taste and eating needs) An assortment of Balkan cured meats

An assortment of grilled meats and eggs

An assortment of Balkan cheeses

An assortment of spreads

An assortment of fresh and fermented vegetables

(Per taste and eating needs) An assortment of fish and seafood

An assortment of carbs

(Optional) An assortment of fresh fruit and nuts

Drinks

Instructions

Ingredient preparation

Meza arrangement ideas

Serving, making ahead, storing

Notes

A Guide To Fermenting Veggies For Salad aka Turšija

Ingredients

Instructions

Notes

Background

Why You'll Love Our Pindjur

Ingredients

Instructions

Handling

Variations

Recipe FAQs

Thoughts?

Pindjur (Pinđur) - Balkan Tomato and Red Pepper Spread

Equipment

Ingredients US CustomaryMetric

Instructions

Video

Notes

Recipe 💙

Quick Background

Why You'll Love This Meat Soup

Ingredients

Ingredient Notes

Lightning-fast Instructions

Recipe FAQs

Storing, Freezing, and Serving

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Meaty Minestrone Soup (Veggie and Meat Soup)

Ingredients US CustomaryMetric 1x2x3x

Instructions

Video

Notes

Nutrition

Background

Why You'll Love Sutlijaš Rice Pudding

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients