Balkan Lunch Box
menu icon
subscribe
search icon
×

Šalša: Croatian (Dalmatian) Tomato Sauce [Few Ingredients, Stovetop]

· 12 Comments

Šalša, the ultimate tomato sauce, is your passport to flavor perfection that defines Croatian Dalmatia! This few ingredient Adriatic marvel combines sun-ripened tomatoes (all sizes and types work) with aromatic herbs, resulting in a rich and savory base. Shall we?

White bowl with pasta and tomato on a gray background together with two tomatoes cheese, fork and a pitcher with more tomato sauce.
[feast_advanced_jump_to]

Background

Šalša, known also as šug o'poma, is a simple tomato sauce hailing from Croatia, (specifically the Dalmatian coast on the Adriatic). Our easy version comes from the Pelješac peninsula.

Šalša is a versatile sauce. You can use it for pizza, stuffed peppers, rice, meatballs, pasta, lasagna, soup, or as a base, dip, or marinade. As far as we're concerned, there is no wrong way to have šalša!

It consists of just a few natural ingredients, just as a good tomato sauce should.

In fact, you'll notice similarities to Marcella Hazan's delicious classic tomato sauce. However, šalša is generally made with fresh tomatoes, the onion is optional (although recommended), and there are some everyday herbs involved.

You can make it in small or large quantities, and adjust the seasonings to your taste. Our šalša recipe is for 4 servings, but you can easily quadruple it, and freeze some of it for later. (Or make huge quantities of it and jar it.)

Ingredients

Ingredients in glass bowls and plates on a wooden table.

Tomatoes: look for fresh heirlooms, tomatoes on the vine, Roma, beefsteak, or cherry tomatoes. The ripeness of the tomatoes decides šalša acidity. The less ripe the tomatoes, the more acidic the sauce.

Oil: while olive oil is preferred, it will influence šalša taste the most out of all oils (especially homemade). Other options are sunflower, vegetable, or avocado oil.

(Optional) butter: although not everyone uses butter, it's the trick to that buttery texture and sauce richness. We highly recommend it!

(Optional) onion: this is one ingredient that is used in šalša 50/50. Some love it, some not so much. It's really up to you!

Garlic: fresh, minced or diced.

Herbs: (best if they're fresh, but the equivalent volume of dried herbs will do)
- parsley,
- basil,
- mint (mint seems to be the point of contention, but we like it)
- bay leaf (whole, take it out at the end).

Seasonings: salt and pepper to taste. (Optional) paprika in small quantities for the smokiness factor.

Sugar: sugar is there to counteract acidity. Too much will make the sauce sweet, so be careful with it.

(Optional) baking powder: if the sauce is too sour, a pinch of baking powder (or a little bit more) to correct the course.

(Optional) This sauce is versatile and can be adjusted to your taste even more with carrots, celery, bay leaf, oregano, chili pepper, and white wine.

(Note: if freezing the sauce, add less seasonings. It's better that the sauce is a little bit bland if you plan to use it for future dishes, as more seasonings will be added at cooking time.)

Instructions

Four photographs of tomatoes.

Step 1. Cut "x" on the bottom of each tomato. Boil for 3-5 minutes.
Step 2. Transfer to a bowl with water and ice. Skin with a knife or hands. Discard skins. Transfer tomatoes to another bowl. Squeeze and keep all meat and juices. If needed, dice with a knife.

Four photographs of a pot, two with onions and two with tomatoes added.

Step 3. Heat oil and butter. Add garlic (and onion if using it) and simmer. Add tomatoes, herbs, and seasonings. (Alternatively, you can cook for 40-45 minutes, then add herbs and seasonings) Stir well and often.

Two photographs of tomato sauce.

Step 4. Simmer another for 30-45 minutes, or until the sauce is reduced, and fluid mostly evaporated.
(Total cooking time is between 70-90 minutes.)

Handling

Serving: serve warm over your favorite pasta, as a base for lasagna and pizza, in stuffed peppers, soup, marinade, sandwiches, or anything else you make with tomato sauce.

Storing: keep homemade šalša tomato sauce in the fridge for up to 3 days, or in the freezer for up to 4 months. When ready to use, thaw, and then reheat using your preferred method. Add a little bit of water if necessary.

How to jar šalša

It's easy to jar Dalmatian (Croatian) tomato sauce šalša for later use.

  1. Thoroughly wash jars in hot water, and turn them upside down to dry. Once they're completely dry, place them on a pan (or oven tray) right side up, leaving a little bit of space in between each.
  2. Transfer the tray to a cold oven. Set the temperature to 300°F (150°C), and place the jars inside. Heat up for 15 minutes.
  3. Meanwhile, thoroughly wash jar lids in boiling water, and let them air dry.
  4. (Use mittens and kitchen towels to protect your hands.) Take the tray or pan with jars out carefully. Pour hot šalša into hot jars. Fill each jar to the top, close the lid tightly, flip the jar around, and leave standing upside down for 30 minutes so that it seals.
  5. Transfer to a dark, cool place for up to a year.
Overhead photograph of two bowls with pasta on a cutting board.

More Tomatoes

Thoughts?

If you made šalša (šug o' poma) 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!

(Adapted from the recipe by S. Hajdarević)

Hand holding fork with tomato sauce and pasta over white bowl.

Šalša (Šug o' Poma) Croatian (Dalmatian) Tomato Sauce

Aida
Elevate your dishes with homemade Dalmatian šalša, a rich tomato sauce bursting with Adriatic flavors.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 50 minutes
Course Main Course, Vegetarian
Cuisine Croatian
Servings 4
Calories 315 kcal

Ingredients
 
 

  • 4 pounds fresh tomatoes heirloom, roma, or beefsteak tomatoes
  • 4-5 tablespoons olive oil or vegetable, coconut, sunflower oil
  • 1-2 tablespoons butter
  • 1-2 tablespoons sugar
  • (Optional) a pinch of baking powder
  • 2-3 garlic cloves peeled and minced
  • (Optional) 1-2 onions peeled and diced to your liking

Herbs and seasonings (mix, add, omit and adjust to your taste)

  • 1 tablespoon parsley
  • 1 tablespoon basil
  • 1 tablespoon paprika
  • Salt and pepper to taste use less if you plan to use it later
  • (Optional) 1 tablespoon mint
  • (Optional) 1 bay leaf take out after cooking

Instructions
 

  • Cut an 'x' on the bottom of each tomato. Fill up a large pot halfway with water, and bring to a boil on high. Place tomatoes into the boiling water and leave for 3-5 minutes. (Don’t overboil.)
  • Transfer tomatoes into a medium-sized bowl with cold water and ice cubes, and leave for a couple of minutes. Skin tomatoes with fingers or a knife keeping as much tomato meat and juices as possible, and transfer to a dry bowl. (Discard skins.) Squeeze each tomato until it's falling apart while keeping all the juices. Cut up remains with a knife.
  • In a large pot heat up oil and butter on medium. Add garlic and onion (if using it) and simmer. Add the tomatoes, and continue simmering, stirring often. (You can mix the herbs and seasonings in now, or at the end of cooking.) Cook for 40-45 minutes. Bring the temperature down to low.
  • If you haven't, add herbs and seasonings, and simmer the sauce on low for another 30-45 minutes, or until ingredients have reduced and liquid mostly evaporated, frequently stirring. (Total cooking time is between 70-90 minutes or until your preferred sauce thickness.)
  • (Optional) For a smoother, creamier sauce, blend down more with an immersion blender.
  • Serve over pasta, polenta, or rice, or use it as a base for lasagna. Store in the fridge for up to 3 days or in the freezer for up to 4 months. Reheat using your preferred method. (Look at the article for jarring instructions.)

Video

Notes

  • Acidity 
If the sauce is acidic even after adding the sugar, add a pinch (or up to a teaspoon) of baking powder. Don't overdo it.  
  • Ingredients
Tomatoes:  All tomatoes are great for this dish, especially smaller and cherry. The ripeness of the tomatoes decides šalša acidity. The less ripe the tomatoes, the more acidic the sauce.
Oil: olive oil is preferred. Sunflower, vegetable, and avocado oils also work.  
Butter: optional but we highly recommend it! 
Garlic: mince or dice. 
Onion: also optional, and you can dice or mince it. 
Herbs and seasonings: adjust to your taste. Fresh are better, but dry will work too. 
Other ingredients: šalša is versatile and can be adjusted to your taste even more with carrots, celery, bay leaf, oregano, chili pepper, and/or white wine.
  • Volume
If you have a lot of tomatoes, we recommend making šalša in large quantities and jarring it for later. Jarring instructions are in the article. 

Nutrition

Serving: 1of 4Calories: 315kcalCarbohydrates: 25.5gProtein: 4.6gFat: 24.4gSaturated Fat: 6.3gCholesterol: 15mgSodium: 65mgPotassium: 1140mgFiber: 6.3gSugar: 18.1gCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!

More Recipes To ❤️

Chocolate And Preserve Squares

· 6 Comments

Chocolate and preserve squares are the most delicious cake-like dessert you'll make this year. Just when you think you can't take anymore chocolate, you feel the smoothness of apricot preserve that'll keep you coming back for more. 

chocolate and preserve squares zerbo snite main

Chocolate and preserve squares are little complicated of a dessert, but well worth the effort. This dessert consists of three layers of dough in between which is a filling made with preserves – in our case apricot or plum, but you’re welcome to go ahead and try others, my only recommendation is to go for thicker ones – mixed with walnuts. This is then baked, and finally, glazed with chocolate icing. Heaven!

The complicated part is the dough (which becomes the crust). When butter, few other ingredients plus flour combine – result is a sticky, play-doh kind of dough that’s difficult to maneuver. Luckily, the recipe doesn’t require too much dough work, so don’t let this scare you away. I am just mentioning it in case you start wondering why the dough is a bit hard to work with.

If you do your logistics well - which includes reading the steps a couple of times ahead of starting - you should be fine. The result will be magnificent, so I urge you to try making these squares at least once because you’ll be hooked. And each consecutive time it’ll get easier.

P.S. For a couple of simpler recipes, but equally as good, check out the Balkan lamingtons or chocolate squares.

chocolate and preserve squares zerbo snite 01
chocolate and preserve squares zerbo snite 02
20160106-IMG_3686-2
chocolate and preserve squares zerbo snite main01

Chocolate And Preserve Squares

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

Ingredients
  

Dough:

  • .5 ounce yeast
  • 3.5 ounces milk
  • 10.5 ounces sugar + 1 tablespoon
  • 10.5 ounces butter
  • 2 eggs
  • Pinch of baking soda
  • Pinch of salt
  • 28 ounces white flour + 1 tablespoon
  • 1 teaspoon rum

Filling:

  • 14 ounces walnuts ground
  • 14 ounces apricot or plum preserve
  • 3.5 ounces sugar

Icing:

  • 16 ounces dark chocolate
  • 2 tablespoons oil

Instructions
 

  • Dough: Start by making the yeast mix: combine 1 tablespoon of sugar, 1 tablespoon of flour, yeast, and 3.5 ounces of milk. Leave aside for 10 minutes. The yeast will bubble up and rise.
  • Combine the remaining sugar, eggs, butter, a pinch of salt, and a pinch of baking soda to the yeast. Mix well. Add the yeast. Continue mixing.
  • Add the flour in slowly, and stir everything with a flat ladle for as long as the thickness will allow. When it becomes too thick, start mixing with your hands, and add rum. The dough should be well blended, smooth, and thick. Leave aside for 45 minutes.
  • Filling: Grind walnuts. Combine with sugar and apricot preserve. Stir well.
  • Heat oven to 390F. Take a 12x16 inch rectangular pan, and cut a piece of baking paper of the same size. Dust with flour.
  • Divide the dough into three equal parts. Work the first dough ball a little more, and then roll it out on the baking paper so that it matches its size. (This part is challenging as the dough is sticky and hard to maneuver. Do the best you can.) Transfer the dough together with the baking paper into the pan. Take one half of the filling and spread evenly over the dough.
  • Repeat step 6 for the second dough ball (minus the baking paper). Top it with the second half of the filling. Finally, roll out the third dough ball and place on top. Take a toothpick and make thirty or forty small pinches on top of the dessert. Place in the oven. Bake for 30 minutes.
  • Icing: A few minutes before the dessert is finished baking, break the dark chocolate into chunks and melt it together with oil on medium low. Lower the temperature if it melts too quickly.
  • Take the dessert out of the oven. Spread the icing over it evenly. Leave to cool for a couple of hours. Before serving cut into 3-inch squares. Keep in the fridge or a cool place for up to a few days.

Notes

Please note there is a 45 min waiting period between preparing and baking the dessert. Baking paper and a 12x16 inch rectangular pan are needed for the recipe.
Tried this recipe?Let us know how it was!

Djulbastije (Ćulbastije) - Rissoles in Bechamel [Ground Meat Patties in White Sauce]

· 3 Comments

Djulbastije (đulbastije, ćulbastije) are delicious, tender ground meat (usually beef) patties smothered in rich and creamy béchamel. Imagine meat and potato rissoles wrapped in a luxurious white sauce. Shall we?

A pan with patties in bechamel on a blue marble background, overhead photo.
[feast_advanced_jump_to]

Background

Djulbastije (also written as đulbastije or ćulbastije) are a classic Balkan dish featuring ground beef patties in a creamy sauce. Most popular in Bosnia and Herzegovina, Serbia, and Montenegro, the dish has Ottoman origins.

In Bosnia, djulastije are often featured for Ramadan or Bayram (Eid). You can think of them as a cross of Bosnian meatballs (ćufte) in white sauce, and classic Balkan rissoles (faširane šnicle).

What makes djulbastije irresistible are grated potatoes. An uncommon meat patty ingredient, potato just might be what makes these ground beef patties snuggled in velvety béchamel the ultimate comfort food.

This is our way of saying that djubastije (ćulbastije) are a must!

Why You'll Love This Recipe

  • So Rich! So Comforting! Tender and succulent meat patties pair perfectly with luxurious béchamel.
  • Easy as 1-2-3! Preparation steps are simple, but you end up with a restaurant-worthy meal!
  • Custom Made! Keep the few main ingredients intact, and adjust everything else to your taste (meats, seasonings, and/ or spices!).

Ingredients

Here are the ingredients to make the world's most wonderful rissoles in béchamel (djulbastije).

Ground Meat Patties:

A photo of ingredients from above: potatoes, egg, garlic, oil, seasonings and ground beef.
  • Ground Meat. Traditionally, ground beef is used for djulbstije. Substitute or combine with ground lamb or pork. Avoid poultry as it'll dry out the dish.
  • Potatoes. Russett or Yukon gold are best but substitutions are fine.
  • Onion (optional). Although we don't use it, some like to add an onion to the meat mixture for a dash of sweetness.
  • Garlic.
  • Egg.
  • Flour. Regular white flour. Substitute with bread crumbs.
  • Seasonings. Salt, pepper, bouillon or Vegeta. Add your own seasonings if you prefer, but avoid overpowering the meat.
  • Oil. Any type of oil that will work for frying. Avoid olive oil due to its low smoke point.

Béchamel Sauce:

A photo of ingredients from above: milk, butter, flour, seasonings, cheese and heavy cream.
  • Butter. Regular butter. Substitute with goose fat, lard, or similar.
  • Flour. Regular white flour.
  • Milk.
  • Heavy cream.
  • Cheese. Gouda, elemental, or edamer. Substitute with other hard cheeses that work well in a sauce.
  • Herbs and Seasonings. Salt, pepper, and parsley.

How to Make Djulbastije

Here are the steps to make ground beef patties in white sauce (djulbastije).

Six photos, two by two, of patties being prepared; bowl with ingredients and forming patties, flouring them and frying them.

Step 1. Combine ingredients. Form pattes. Dust with flour.
Step 2. Fry the patties. Layer them in a pan.

Six photos, side by side, of bechamel sauce being prepared; ingredient added one by one.

Step 3. Make bechamel by adding ingredients one by one and stirring.

Two photos of dish preparation, side by side; patties smothered in bechamel, and covered with foil waiting for baking.

Step 4. Pour bechamel over the patties. Cover with foil.
Step 5. (Not pictured). Bake.

Recipe FAQs

A spoon holding a rissole above the pan with rissoles.
Can I use ground chicken or turkey?

Yes, but we don't recommend it. Ground poultry is drier than beef, lamb, or pork. By using it for this recipe, you run the risk of the dish not being on the dry side.

What are some good sides for djulbastije?

Mashed potatoes, baked potatoes, fries, rice with veggies, green beans, peas, and more. It's also a great standalone dish along with some bread.

Can I make this dish ahead of time?

Partially. You can make patties ahead of time, and béchamel just before baking.

Béchamel thickens after a while, so it's best to make it just before serving.

Handling

Here are some handling tips for rissoles in béchmel (djulbastije):

  • Serving: Djulbastije taste the best when out of the oven (or soon after). Enjoy them with a side of rice, pasta, potatoes, bread, etc.
  • Storing: Transfer leftovers to an airtight container and keep for up to 3 days. However, this dish is best consumed on the day it's made.
  • Reheating: Béchamel and rissoles warm up differently so it can be hard to get it just right. Reheat on the stovetop over low heat, continuously stirring. Add a dash of milk if necessary. (If heating them up in the oven you run the risk of the sauce hardening, so check on them often, and stir.)
  • Freezing: While you can freeze meat patties (rissoles), don't make the sauce ahead of time. When ready to make the entire dish, thaw patties, make béchamel, and bake.

Ground Beef Recipes

Ground beef is a great way to include more protein in your diet. (Just a 3-ounce serving of cooked ground beef has 22 grams of protein.) Here are a few ground beef dishes we love:

  • Rissoles With Ground Beef (Faširane Šnicle)
  • Best Classic Baked Stuffed Peppers with Ground Beef and Rice (Punjene Paprike)
  • Meat Pie Recipe with Ground Beef (Ćoravi Burek)
  • Meaty Minestrone Soup: Vegetable Soup with Ground Beef

Thoughts?

If you make today's djulbastije (đulbastije, ćulbastije) also known as Balkan ground beef patties in béchamel 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 pan with patties in bechamel on a blue marble background, overhead photo.

Balkan Béchamel Rissoles (Djulbastije, Đulbastije, Ćulbastije)

Aida
Đulbastije are juicy Balkan-style pan-seared meat patties (rissoles) simmered in a rich, flavorful white sauce (béchamel).
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Bosnian, Montenegro, Serbian
Servings 5
Calories 658 kcal

Ingredients
 
 

Rissoles (Meat Patties/ Djulbastije):

  • 1 pound ground beef
  • 1 pound potatoes or about 3 big ones; Russett, Yukon Gold, or older potatoes; grated (squeeze out the extra liquid)
  • 2 garlic cloves minced
  • 4-5 tablespoons white flour, divided 2 tablespoons (30 grams) for patty mixture, remaining flour for dusting patties before frying
  • 1 egg whisked
  • salt and pepper to taste
  • (Optional) 1 teaspoon Vegeta, stock powder, or a crushed bouillon cube
  • (Optional) 1 yellow onion minced
  • 8-10 tablespoons oil for frying; most types work well

Béchamel:

  • 2-3 tablespoons butter
  • 2-3 tablespoons white flour use as many tablespoons of flour as butter
  • 16 ounces milk (heated)
  • 7 ounces heavy cream
  • 1-2 ounces yellow cheese gouda, cheddar, Edam
  • salt and pepper to taste
  • 2-3 tablespoons parsley

Instructions
 

Make Rissoles (Meat Patties/ Djulbastije)

  • In a large bowl, combine rissole ingredients (except oil), and mix well until thoroughly integrated. Then shape patties by first creating golf ball-sized meatballs, and flattening them out to make patties. (You'll have approximately 14-16 patties.) Heat oven to 400° (200°F).*
  • In a large pan, heat the oil on high. While the oil is heating transfer the remaining flour to a plate. Dip each patty in the flour on both sides and dust off the remaining flour before transferring it to the hot oil. Sear on each side for about 2-2.5 minutes. Transfer each patty to a baking pan.

Make Béchamel

  • In a large pot, melt butter on low. Add flour and whisk vigorously and continuously. (You want to achieve a smooth sauce without crumbs.) After butter and flour combine, add heavy cream to the sauce slowly, continuing to whisk vigorously. Finally, add milk and cheese and stir everything some more. Bring the mixture to a boil (about 3-3.5 minutes), turn the heat off, and then add the seasonings.*

Combine and Bake

  • Pour the sauce over the patties. Cover the pan with foil and transfer to the oven. After 30 minutes, turn the pan around, and take the foil off. Bake for another 15-20 minutes without foil, or until golden.

Handling

  • Serving: Djulbastije taste the best when out of the oven (or soon after). Enjoy them with a side of rice, pasta, potatoes, bread, etc.
    Storing: Transfer leftovers to an airtight container and keep for up to 3 days. However, this dish is best consumed on the day it's made.
    Reheating: Béchamel and rissoles warm up differently so it can be hard to get it just right. Reheat on the stovetop over low heat, continuously stirring. Add a dash of milk if necessary. (If heating them up in the oven you run the risk of the sauce hardening, so check on them often, and stir.)
    Freezing: While you can freeze meat patties (rissoles), don't make the sauce ahead of time. When ready to make the entire dish, thaw patties, make béchamel, and bake.

Video

Notes

  • Béchamel 
Although the sauce will look thin, it's perfectly fine, and it will thicken on its own. Avoid trying to thicken it up by cooking it longer.

Nutrition

Serving: 1of 5Calories: 658kcalCarbohydrates: 29.78gProtein: 34.89gFat: 44.32gSaturated Fat: 22.37gMonounsaturated Fat: 13.5gCholesterol: 207mgSodium: 284mgPotassium: 861mgFiber: 2.4gSugar: 6.85gVitamin A: 1261IUVitamin C: 21.5mgCalcium: 245mgIron: 4.16mg
Tried this recipe?Let us know how it was!

More Recipe 💙

  • Roasted Red Peppers Cheese and Garlic Sauce
  • Simple Potato Soup Recipe [Stovetop, Few Ingredients]
  • Sarma: Best Traditional Balkan Stuffed Sour Cabbage Rolls
  • Poached Eggs with Ground Meat (Čimbur)

Roses: Phyllo Dough Dessert with Lemon Simple Syrup (Ružice)

· 14 Comments

Roses: Phyllo Dough Dessert with Lemon Simple Syrup (ružice) are a type of Bosnian baklava. They were named based on their round shape resembling rosebuds. Roses are delicious, easy to make, and visually stunning. Let's dig in!

Round baking pan with 144 pieces of dessert in it.
[feast_advanced_jump_to]

What Is It

Roses (ružice) are one of the most popular Bosnian desserts. I call roses 'baklava's pretty cousin.' Because they really are that beautiful! And they're related.

This 'rose baklava' is among the favorites to make for holidays like Eid, Easter, Christmas, and NYE. And if you have a craving for them, they're sold in pastry shops all year long.

In addition to ružice, roses are also known by a couple of other names:

1. đul-pita, translated as 'rose pie', and
2. agdali kolač, loosely translated as a sweet soaked in a dissolved sugar sauce. (In our case, lemon simple syrup.)

Like most phyllo dough desserts, they were introduced to the region by the Ottomans.

Why You'll Love Roses (Ružice)

Reason #1. The looks!

Instead of precise, horizontal layers, this phyllo dough dessert is first rolled like a baguette and then cut into pinwheels.

It's truly a mandala among the desserts.

Reason #2. The taste!

How to best describe roses' majestic taste?

Let's just say they soak up more of the lemon simple syrup that surrounds them than similar desserts. They are sweeter and softer. And slightly crunchy on top.

Reason #3. The lemon!

People are very cautious when making baklava. But when it comes to any other phyllo dough dessert the rules go out the window.

An example is the amount of lemon in the simple syrup.

More lemon helps add tang and sharpness. It's a perfect pairing with syrup sweetness. We never would have found this out if someone didn't experiment.

Ingredients

Phyllo dough, lemon, sugar, walnuts and butter on a wooden table.

Ingredient Notes

  • Walnuts: The recipe asks for ground and minced walnuts (50:50). It's best to grind them yourself in a coffee, seed grinder or a food processor. If mincing in a grinder, stop yourself on time.

    When buying look for the whole, deshelled, fresh walnuts. Double check that all pieces of the shell are removed. There's nothing worse than biting into the hard walnut shell, trust me on this!

    You can test for freshness by smelling and inspecting them. If they smell slightly purtrid (the way oil smells when it goes bad), or have dark spots (kind of like burnt wood), they're no good.

    Substitute with hazelnuts, but know that the taste will be different.
  • Phyllo: You need approximately 24 phyllo dough sheets (about 600g of phyllo dough). However, always buy more phyllo than you think you'll need. (Look below!)

    Note: phyllo cups do not work for this recipe. Unless you make your own phyllo there is no substitute for it other than buying different brands of phyllo dough.
  • Butter: Get real butter. Margarine is a big no-no! Ghee also is not the best substitute as it makes this phyllo dough dessert feel heavy.

Lightning-fast Instructions

Two photos side by side of phyllo.
  1. Make the filling (sugar and walnuts).  (Not pictured.)
  2. Unwrap phyllo sheets. Cut in half. Turn 45 degrees. Heat oven. 
Six photos of phyllo, two per row.

3. Layer sheets, butter and fill them. (One roll: sheet, butter, sheet, butter, filling. Sheet, butter, sheet, butter, filling.)

Hands rolling phyllo dough on two photos.

4. Roll phyllo and the filling like a baguette.

Four photos, two per row of making the dessert.

5. Cut rolls up into 1-inch pinwheels. Place in an oiled baking pan.
6. Repeat until you use all filling and phyllo. 

Four photos with preparation steps for roses dessert.

7. Butter the roses. 
8. Bake them. (Not pictured.)
9. (Parallel to baking) Combine lemon simple syrup ingredients. Boil 5 min. Cool.
10. Pour cold syrup over hot roses.
11. Cover the baking pan with foil. Rest. 

Five pieces of dessert on a glass plate.

Recipe FAQs

What can be made from phyllo dough?

Countless dishes! Phyllo is elastic and versatile. It's great for dishes that require a filling. You can make savory and sweet things out of it. For example, in Balkan cuisine phyllo is used to make incredible stuff such as burek (meat pie), or desserts like plum pie.

How many layers of phyllo dough should I use?

For roses, you'll need about 48 sheets of phyllo. You'll make 12 rolls (4 sheets per roll), and cut each roll into approximately 12 pieces (for a total of about 144 pieces). It's a forgiving recipe so this is an approximation. You don't have to be exact with roses the way you're exact for baklava.

Why is lemon added in simple syrup?

There are many chemistry-inspired answers to this question. (As you heat the sugar citric acid from lemon juice hydrolyzes sucrose molecules into glucose and fructose, snore...) However, we on BLB add lemon to simple syrup for one thing only: it tastes incredible.

Expert Tips

Shaping and cutting is something you can experiment with for this dessert. Some make them thicker (6 or 8 sheets of phyllo, and more filling in each roll) and larger. This way you'll have fewer, but bigger roses.

Always buy extra phyllo, just in case. Each box is different. Sometimes the sheets come out dry, and crumbly. When working with phyllo, work fast.

Lemon simple syrup is adjustable, meaning that you can add more or less lemon juice, based on your preference.

As with most phyllo dough desserts you're essentially drying out the phyllo, not baking it. And as always, regulate your oven's temperature based on how it runs (hotter or colder).

If you prefer roses crisper keep them covered, in a cool place. If you like roses softer keep them in the fridge. The longer they're in the fridge, the wetter they'll get.  

Overhead closeup photo of 3 dessert roses.

More Sweet Goodies

Would You Do Me a Favor?

If you make today's Roses (Phyllo Dough Dessert with Lemon Simple Syrup) 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!

Five pieces of dessert on a glass plate.

Roses: Phyllo Dough Dessert with Lemon Simple Syrup (Ružice)

Aida
Roses (ružice): Bosnian rosebud shaped baklava. Beautiful walnut and lemon taste you will have a hard time forgetting.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Course Dessert
Cuisine Bosnian
Servings 45 approximately
Calories 188 kcal

Equipment

  • One 15 inch (38 cm) round pan, or a squared one equivalent in area.

Ingredients
 
 

Roses and filling:

  • 16-18 ounces walnuts deshelled, ½ minced, the other ½ ground
  • 5 ounces sugar white, granulated
  • 2 packages of phyllo approx. 24 phyllo sheets, or 600g*
  • 8-10 ounces butter melted

Syrup (agda):

  • 3.1 cups water or 25.5 ounces/ 0.8 quarts
  • 2.2 pounds sugar or 1kg, white, granulated
  • .5 or 1 lemon sliced, seeds removed*

Instructions
 

  • Take phyllo out of the fridge, but keep it in the box(es). Let it adjust to the room temperature for at least an hour.
  • In a large bowl combine minced and ground walnuts together with sugar. Mix the filling until well integrated. 
  • Unwrap phyllo and transfer it to your working space. Cut sheets in half on the shorter edge. Heat oven to 300°F (150°C). 
  • Take one sheet of phyllo (that’s been cut in half). Gently brush it with butter. (It should be well-buttered, but not drenched.) Take another (second) cut sheet of phyllo and place directly on top of the first. Brush with butter again. Now take one handful (about 2.5 teaspoons) of the filling. Evenly spread the filling in the middle of the phyllo sheet keeping away 1-2 inches from the bottom and top edges. Take another (third) sheet of phyllo  and place on top of the filling. Brush it with butter. Then take the final (fourth) sheet of phyllo and place on top of the third. Top this with a handful of the filling again using the same technique.  (Basically you’re stacking 4 sheets of phyllo on top of each other, buttering them in between, and placing two rounds of filling in between, one on the second phyllo sheet and one on the fourth.)
  • Starting from the edge closest to you roll up the sheets of phyllo and the filling until you get one tight, filled roll. Roll gently, but tightly. Phyllo may break here or there, so don’t worry. Patch it up the best you can and continue rolling. Previous buttering should help the sheets not break as much. 
  • Cut your roll as you would a baguette, into small rounds that are approx. 1-inch (2.5cm) thick. You should get about 12 rounds (roses) from one roll. Place the rolls into a round, oiled baking pan. Again, place them tightly but gently next to each other. Arrange roses in the pan from the outside in (large circle to small).   
  • Repeat steps 5-7 until you run out of the ingredients. You should have about 11-12 rolls, or about 134-144 roses. 
  • Pour remaining butter over the roses in the pan. 
  • Place pan in the oven and bake between 1 hour and 30 minutes to 1 hour and 45 minutes. Turn the baking pan around once about halfway through baking. The roses should be light brown, but not burnt. 
  • (As soon as the roses start baking make the syrup.) In a large pot bring sugar, water and lemon to a boil on high. Stir well once or twice so that the ingredients combine. Lower to medium and let boil for 5 minutes. Take the syrup off the stove and let cool. The syrup should be completely cooled by the time roses are out of the oven. 
  • Once the roses are done baking, turn the oven off and leave them in for an additional 5 minutes. 
  • Take the roses out of the oven, and using a ladle gently and evenly pour cold syrup over them. Roses should be completely covered in syrup except for the top couple of millimeters (¼ inch).  Cover pan with foil and leave overnight in a cool place so that the roses absorb the syrup. 
  • Serve few roses at the time pouring a little bit of syrup from the pan over them.  Keep in fridge for up to a week. 

Video

Notes

Carefully check that all the shells have been removed from the walnuts. 
Buy a little bit more phyllo than you think you’ll need as the sheets can dry and crumble, or break. Work fast. 
Adjust lemon to taste. If you like it more lemon-y use the whole. You can even juice one half, and slice the other. 
Step 1: You can mince with grinder, however make sure to stop on time. You don’t want all the walnuts to be ground. 
Step 5: Filling volume is an approximation. Use enough to have for 12 rolls, and each roll gets 2 rounds of the filling. 
Step 9: Just like with baklava you’re actually drying the dessert more than baking it. 
Step 10: Baking time will depend on your oven. You may have to adjust it a bit. Just make sure the roses are nicely brown, not burnt. 
Step 12: You can keep lemon slices or discard them.  
Step 13: Roses go great with vanilla ice cream. Note that the more they stay in the fridge the soggier they’ll get. Try to consume them within a reasonable time. For crunchier taste keep in a cool, dark place outside of fridge. 

    Nutrition

    Serving: 3rosesCalories: 188kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 7mgPotassium: 58mgFiber: 1gSugar: 29gVitamin A: 12IUVitamin C: 1mgCalcium: 18mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Roasted Red Pepper Salad [With Garlic and Olive Oil]

    · 4 Comments

    A simple roasted red pepper salad topped generously with garlic and olive oil is a delightful blend of smoky sweetness and savory. It's a delicious side for both heartier and lighter dinners. Shall we?

    A fork holding red pepper salad above a plate on a marble table.
    [feast_advanced_jump_to]

    Background

    Today's roasted red pepper salad is proof that simple ingredients can create incredible flavors. Here, bull's horn peppers are used, however, bell peppers are an excellent substitute.

    A staple salad in Balkan cuisine, roasted red pepper salad is pulled out for the holidays and dinners with friends. As these menus tend to be meat centric, the salad is a refreshing and flavorful addition.

    It's also a great addition for lighter fares like spinach pie (zeljanica) or as a bread topper.

    Sweet, smoky peppers, kissed by the heat of roasting, snuggle with the rich garlic and the silkiness of olive oil. It's a salad that tastes as good as it looks - vibrant and truly satisfying.

    Why You'll Love This Recipe

    • Effortless. Requires only a few ingredients, and a couple of easy steps.
    • Versatile. Adds a burst of flavor to both meat dishes like rissoles, as well as vegetarian ones like the cheese pie.
    • Make-Ahead Friendly. Tastes even better when prepared ahead of time.
    • Healthy. Roasted red pepper salad with olive oil is low in calories, and rich in vitamins A and C, antioxidants, and fiber.
    • Crowd-Pleasing. This elegant salad is always a hit, whether served as a side or an appetizer.

    Ingredients

    Here are a few basic ingredients you'll need for the roasted red pepper salad with garlic and olive oil.

    Seasonings, olive oil, garlic and red peppers on a table.
    • Red Peppers. Bull's horn (ox horn) sweet peppers work best. Substitute with red bell peppers.
    • Garlic Cloves. Fresh and minced.
    • Olive Oil. Use homemade olive oil for the best result. Substitute with EVOO or VOO.
    • Seasonings. Salt and pepper to taste.

    Instructions

    Here's how to prepare roasted red pepper salad with garlic and olive oil.

    Eight photos, two by four, of preparation of red pepper salad (peppers roasted, peeled, cleaned, cut.

    Step 1. Preheat the oven. Place peppers inside and roast.
    Step 2. Cool the peppers. Peel, clean, and cut peppers.
    Step 3. Smother peppers in garlic, olive oil, and seasonings.
    Step 4. (Not pictured.) Chill in the fridge.

    What to Serve With Roasted Red Pepper Salad

    Handling

    Serving: Although you can serve it right away, our roasted red pepper salad tastes best after it cools off in the fridge for a bit.

    Storing: Store leftovers in an airtight container in the refrigerator for 1-3 days.

    Freezing: Freeze peppers in a freezer bag before adding olive oil, garlic, and seasonings.

    Recipe FAQs

    Is roasted red pepper and garlic salad spicy?

    No. However, you're welcome to turn up the heat with some red pepper flakes.

    Can this salad be frozen?

    Partially.

    Freeze your roasted, peeled, and cleaned red peppers in a freezer bag for up to a month. Take peppers out a few hours before you plan to make the salad. Thaw them at room temperature, then add the remaining ingredients.

    Can I roast the peppers in advance?

    Yes!

    Roast, rest, peel, and clean them. Then transfer the peppers to an airtight container, and keep them in the fridge for up to 3 days.

    Thoughts?

    If you make today's roasted red pepper salad with olive oil and garlic 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 fork holding red pepper salad above a plate on a marble table.

    Roasted Red Pepper Salad With Olive Oil and Garlic

    Aida
    A rich and flavorful dish, perfect for any occasion; goes well with lighter and heartier fares.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 40 minutes
    Cooling Time 30 minutes
    Total Time 1 hour 15 minutes
    Course Salad
    Cuisine Bosnian, Croatian, Serbian
    Servings 2
    Calories 181 kcal

    Ingredients
      

    • 2-3 red peppers ox's horn pepper, bull's horn pepper, or bell pepper; large
    • 2-3 garlic cloves minced
    • 2-3 tablespoons olive oil homemade, extra virgin, or virgin
    • Salt and pepper to taste

    Instructions
     

    • Heat oven to 400°F (200°C). Place peppers on a baking sheet or a pan (line with parchment paper to protect the sheet/ pan), and place on the highest rack. Roast peppers for 30-40 minutes, flipping them midway through.
    • Take the peppers out, cover the pan with foil, and let cool for 30 minutes. (Alternatively place the peppers in a plastic bag.) Peel peppers, discard the stem, and clean inside from seeds. Then cut into thick strips.
    • Garnish with garlic, olive oil, and seasonings. Keep in the fridge until serving.
    • Serving: Although you can serve it right away, this roasted red pepper salad tastes best after it cools off in the fridge for a bit.
      Storing: Store leftovers in an airtight container in the refrigerator for 1-3 days.
      Freezing: Freeze peppers in a freezer bag before adding olive oil, garlic, and seasonings.

    Video

    Notes

    • Ingredient Volume
    This is only a recommendation for 2 servings. You can use more olive oil and peppers. (Some people prefer that the peppers be completely submerged in olive oil.) In short, adjust to your taste.
    • Baking
    You can prepare the peppers ahead of time (bake, cool, peel, clean), and keep them in the fridge until ready to make the salad.
    • Variations
    If you wish, you can add optional ingredients like balsamic vinegar, lemon, or different spices. However, the original salad is delightful as is.
    • What to serve with the salad
    Bread. Pogacha and fried mini breads both soak up the juices.
    Meza. A great addition to meza plate.
    Grilled and Baked Meats. Veal, chicken, beef.

    Nutrition

    Serving: 1of 2Calories: 181kcalCarbohydrates: 12.25gProtein: 2.05gFat: 14.3gSaturated Fat: 1.9gPolyunsaturated Fat: 1.557gSodium: 4mgPotassium: 395mgFiber: 3.8gSugar: 6gVitamin A: 5589IUVitamin C: 229.3mgCalcium: 21mgIron: 0.92mg
    Tried this recipe?Let us know how it was!

    More Red Pepper Recipes

    It's no secret we love red peppers. Here are a few of our favorite recipes:

    • Roasted Red Peppers Cheese and Garlic Sauce
    • Pindjur (Pinđur) Spread - Easy Homemade Balkan Relish with Red Peppers and Tomatoes
    • Beef, Roasted Red Pepper, and Eggplant Bake
    • Ajvar

    Cornmeal Porridge with Garlic Butter Sauce (Pura s Lučnicom, Kačamak)

    · 8 Comments

    Cornmeal porridge (pura, kačamak, or bakardan) is a delicious Balkan dish consisting of corn flour and butter, garlic, and yogurt sauce. We're bringing you the best regional recipe, called Herzegovina porridge (hercegovačka pura s lučnicom/ lučenicom). Shall we?

    Wooden bowl with cornmeal in it and a wooden spoon on a red kitchen towel all on a gray marble surface.
    [feast_advanced_jump_to]

    Background

    Cornmeal porridge is a delicious Balkan dish consisting of chunky porridge, topped with a mouthwatering garlic-yogurt-butter topping.

    In the past people considered porridge to be "poor-man's food," but today it's a cherished dish. In addition, they used to cook it on wood stoves with corn flour (or cornmeal) from nearby mills. (Don't worry, our stovetop version is amazing too!)

    Cornmeal porridge goes by:

    • pura in Bosnia and Herzegovina and Croatia,
    • kačamak in Serbia and Montenegro, and
    • bakardan in North Macedonia.

    Traditional Balkan cornmeal porridge is slowly cooked, vigorously stirred, and deliciously topped with a butter sauce infused with garlic and yogurt tailored specifically for this delicacy.

    However, some like to build on its taste even more by adding kajmak (clotted cheese), cow cheese, bacon, lard, and/ or cracklings.

    Because it takes some elbow grease to make, today most people make the quick version of pura, a sort of instant polenta topped with yogurt and cheese.

    Hercegovačka pura, or cornmeal porridge from Herzegovina, is regionally considered to be the best, so that's the recipe we're going with today.

    Ingredients

    These are the ingredients you'll need for Balkan cornmeal porridge (hercegovačka pura s lučnicom or lučenicom).

    Ingredients in different types of containers on a gray background (yogurt, water, butter, corn flour, garlic, salt).
    • Water.
    • Salt.
    • Corn meal or corn flour.
    • Butter.
    • Sour milk or plain yogurt.
    • Garlic.
    • (Optional) different types of cheeses, and meats like fried bacon or dried beef.
    • (Optional) oil.

    Instructions

    Here are easy instructions for Balkan cornmeal porridge. Moreover, we're making Herzegovina porridge with a garlic sauce (hercegovačka pura s lučnicom/ lučenicom).

    Four photographs, two by two, of a pot on a cooking plate: first photo of a spoon with salt being poured in, second photo of water boiling, third photo of corn flour being poured in, and fourth one with corn flour already poured into the pot.

    Step 1. Add water and salt to a deep pot and bring to a boil. Slowly add cornmeal (or corn flour), so it forms a hill. Cook for a few minutes.

    Two photographs, side by side of porridge being cooked: photo one with a wooden spoon, and second photo with lid over the top.

    Step 2. Puncture a hole (or draw a cross), in the middle of the flour. Cook for 45 minutes on low, covering the pot halfway with a lid.

    Four photos, two by two, of butter melted in a black pan on a cooking plate.

    Step 3. Caramelize butter in a deep pan.

    Four photographs, two by two, of black pan with caramelized butter, garlic, and yogurt in different steps.

    Step 4. Mince garlic. Once the butter cools down, add garlic to it. Mix. Add yogurt, and whisk together.

    Two photographs side by side of cooking polenta in a pan.

    Step 5. Take out extra water from the porridge. Vigorously mix porridge with a wooden stick for 15 min. Add the water back in if needed.

    Two photos, side by side of white sauce poured over polenta.

    Step 6. Transfer porridge to a big bowl (or separate bowls) and pour butter, garlic, and yogurt sauce over it.

    What's What?

    As the terms for corn flour are sometimes used interchangeably, take a look at our quick dictionary.

    • Porridge is a dish made by cooking starchy plants, usually grains, in milk or water it thickens. (Oatmeal porridge is an example.)
    • Polenta, cornmeal, and corn flour are all powders derived from corn kennels that have different consistencies.
    • Corn maize is a British English term for corn flour, while cornflour (one word) is a British English term for starch.
    • Hercegovačka pura, bakradan, or kačamak is traditional Balkan cormeal porridge. It was traditionally made from cornmeal (due to the coarser grain), however, corn flour (a finer powder) is mostly used today.

    Recipe FAQs

    What is cornmeal porridge called?

    In the Balkans, cornmeal porridge goes by a few names.

    Pura, kačamak, and bakradan are the terms that are most often used.

    Additionally, the within those, hercegovačka pura, or Herzegovina porridge, is one of the best-known variations, due to its grit and a delicious butter-garlic-yougrt sauce.

    Is cornmeal the same as polenta?

    Almost. While both are derived from corn kennels, the consistency of their grain is different. Polenta is coarser and more processed.

    How is Balkan porridge (pura, bakradan, kačamak) consumed?

    Although there are regional variations, usually pura is topped with yogurt, sour milk, sour cream, clotted cream, and/ or different cheeses (young cow cheese, local feta, etc). Sometimes cracklings, smoked beef, fried ham, or bacon bits are added.

    Furthermore, in some places, sometimes the first bowl of porridge is topped with just yogurt, while the second (or third), is topped with the yogurt-butter-garlic sauce. Others serve it in reverse: first bowl with the sauce and then the second bowl with yogurt. This varies from town to town, and there are no written rules.

    (Look under serving for more ideas!)

    Handling

    Serving: Balkan cornmeal porridge (hercegovačka pura s lučnicom, kačamak) is tastiest when consumed as warm as you can handle.

    • Along with the yogurt sauce, you can also top it with sour cream, clotted cream, more yogurt, feta cheese, cracklings, dried beef, or fried bacon bits.

    Storing: Cornmeal porridge is the best soon after it's made. You can store it for up to 24 hours in an airtight container, in the fridge. However, the dish will not be the same the next day. Be aware you'll be saving it to make a different meal.

    Reheating: Our recommendation is to cut old pura into slices, fry them, and then top them with a jam of choice or cheese. If you want to eat it as is, heat it for 10 minutes on the stovetop and keep adding a little hot water while stirring at the same time.

    Ideas For Lunch

    Thoughts?

    If you made Balkan cornmeal porridge (pura, bakradan, kačamak) and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!

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

    Prijatno, Dobar Tek, and Bon Appetit!

    Wooden bowl with cornmeal in it and a wooden spoon on a red kitchen towel all on a gray marble surface.

    Balkan Cornmeal Porridge (Pura, Kačamak, Bakardan)

    Aida
    Scrumptious Balkan delight called pura (Hercegovačka pura s lučenicom), made from corn flour, and topped with an incredible butter, garlic, and yogurt sauce.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Course Main Course, Side Dish
    Cuisine Bosnian, Croatian, Kosovo, Macedonian, Montenegro, Serbian, Slovenian
    Servings 2
    Calories 2123 kcal

    Equipment

    • 1 sauce pot (or another taller pot), not overly wide, with a lid
    • 1 sturdy wooden spoon (utensil) with a round stick

    Ingredients
     
     

    Cornmeal Porridge (Pura, Kačamak)

    • 6 cups water
    • ½ tablespoon salt and more, per taste
    • 1 pound cornmeal or corn flour
    • (Optional) 1 tablespoon oil

    Butter, Garlic, Yogurt Sauce (Lučenica)

    • 3-5 ounces butter
    • 16-20 ounces plain yogurt or Greek yogurt (with a little water added and stirred so it's liquid), or sour milk
    • 3-4 garlic cloves minced or ground with mortar and pestle

    Optional Toppings

    • dairy: feta cheese, kajmak clotted cheese, goat or soft cheeses
    • meats: fried bacon or ham, cracklings, or fried smoked beef

    Instructions
     

    Cornmeal Porridge (Pura)

    • In a sauce pot, add water and salt and bring to a rolling boil. Slowly add cornmeal (or corn flour) into it, making a small "hill" or "island" on top of the water with the flour. The water will surround it. Cook for 1-2 minutes.
    • With the end of your wooden spoon, puncture a hole from the top of the cornmeal "hill" to the bottom of the pot. (Alternatively, write a cross, or an "x" with your spoon, but only on top of the flour). This will allow some of the water to come through. (If you'd like, you can add a tablespoon of oil inside.) Cover the pot halfway with a lid. Lower the heat to the lowest setting and cook the cornmeal half-covered for at least 40-50 minutes.
    • With a ladle, take out any extra water from the porridge. Using the end of your wooden spoon, vigorously mix porridge for at least 10-15 minutes (the longer, the better) while keeping it on the lowest setting. Mixing will require some elbow grease because the mixture becomes very thick. When you start mixing, it'll look as if some of the flour is left uncooked. However, it only looks this way. It needs to remain firm, and clumps are normal. (If you want the porridge to be less "clumpy" return more water to the pot. The porridge shouldn't burn, however, it's expected that a minimal amount of the corn flour will stick to the bottom of the pot.

    Butter, Garlic, Yogurt Sauce (Lučenica) - Parallel Step

    • Start making your sauce about halfway into the cornmeal cooking. In a deep pan, add butter, and set the temperature to the lowest. Cook until it caramelizes, about 6-8 minutes, swirling and stirring it very frequently. (It can go from caramelized to burnt very quickly, so be careful!) Remove from heat and let it rest for about 5-10 minutes.
    • While the butter is still warm, add yogurt and garlic to it. Stir well until it integrates.

    Combine

    • Transfer the porridge to a big (preferably wooden) bowl and pour the butter, garlic, and yogurt sauce over it. Alternatively, pour the porridge into individual bowls right out of the pot, and top each with the sauce at that point.

    Handling

    • Store it for up to 24 hours in an airtight container, in the fridge. However, the dish will not be the same the next day. Be aware you'll be saving it to make a different meal.
    • Serve as warm as you can handle. Add more regular yogurt if necessary. Optionally top with cracklings, dried beef, fried bacon bits, ham, feta cheese, clotted cheese kajmak, or goat cheese. Also optionally, serve along grah (bean soup), baked sauerkraut, Balkan-style jagerschnitzel, or a meat sauce like the mini ćevap, or goulash.
    • Reheating recommendation is to cut old pura into slices, fry them, and then top them with a jam of choice or cheese. If you want to eat it as is, heat it for 10 minutes on the stovetop and keep adding a little hot water while stirring at the same time.

    Notes

    • Traditional Recipe 
    Traditionally, the recipe was prepared with fresh corn flour or cornmeal brought directly from a local mill.
    The mortar and pestle were used to grind the garlic, and sour milk was bought from a local dairy farmer.
    • Flour to Water Ratio
    Most pura recipes call for a 1:2 ratio of corn flour to water.
    We like to go 1:2.5, or 1:3 of corn flour to water, as we find it tastes better this way and makes it a tad bit easier to cook. You will take out some of the water anyway, and (if needed) return some to the pot with the corn flour. 
    • Making Porridge for More People
    When making this dish for more people multiply the ingredients accordingly. 
    •  Nutrition
    Nutrition information is an estimate. 

    Nutrition

    Serving: 1of 2Calories: 2123kcalCarbohydrates: 161gProtein: 63gFat: 134.4gSaturated Fat: 85.5gCholesterol: 371mgSodium: 1159mgPotassium: 2873mgFiber: 7.9gSugar: 58.7gCalcium: 1881mgIron: 5mg
    Tried this recipe?Let us know how it was!

    More Recipes to ❤️

    Montenegro Shepherd's Cream of Mushroom with Porcini (Čobanska Krem Supa od Vrganja)

    · 3 Comments

    Montenegro shepherd's cream of mushroom with porcini (čobasnka krem supa od vrganja) stands apart from the usual cream of mushroom. Porcini are known for deep flavor and meaty texture, making every spoonful of this rich soup that much more satisfying. Shall we?

    White bowl with a spoon and mushroom soup on an orange background.
    [feast_advanced_jump_to]

    Background

    Traditional Montenegrin cream of mushroom is special due to its use of porcinis (vrganji). These mushrooms are plentiful in the Montenegro mountainous regions, where in the past shepherds relied on foraging for hearty ingredients.

    Known for their robust, nutty flavor, and meaty texture, porcini mushrooms have been a staple in Balkan cuisine for centuries. They're added to risottos, sauces, side dishes, and, of course, soup.

    Today's soup preparation is quite simple and similar to the classic creamy mushroom broths. Veggies are sautéed and then covered with seasonings and boiling liquid. At the end, a splash of heavy cream is added just before blending.

    Why You'll Love This Soup

    • Classic Cream of Mushroom... But Better! Porcinis are known for a deeper, richer umami flavor compared to other mushrooms like portabellas.
    • Boozy or Thick... You Choose! Splash of wine, heavy cream, or both? It's completely up to you.
    • Meaty yet Vegetarian! Porcinis have a firm, meaty texture which gives the soup more body and a perfect balance between creamy comfort and robust flavors.

    Ingredients

    Here are the ingredients for Montenegro shepherd's cream of mushroom (čobanska supa sa vrganjima)!

    Ingredients overhead on a wooden table: broth, oil, carrots, celery, parsley, seasonings, garlic, porcini mushrooms, heavy cream, onion.
    • Oil. Vegetable all, olive oil, avocado oil, coconut oil, lard, ghee, or butter all work.
    • Onion. All types of onions work. We like yellow or white.
    • Carrots.
    • Garlic.
    • Celery. Stalks or roots.
    • Porcini Mushrooms. Fresh, frozen, or dry. If dry, soak them in warm water and use ¼ to ⅓ of the amount.
    • Potatoes. Although all types will work, we like a starchy Russett, for a thicker soup.
    • Broth. Vegetable, chicken or beef, homemade or store-bought. Substitute with stock powder, bouillon or Vegeta dissolved in water.
    • Herbs and Seasonings. Parsley, salt, and pepper.
    • Heavy Cream. For thickening. Substitute with half and half, or two more starchy potatoes.
    • (Optional). Wine.

    Instructions

    Here are cooking instructions for the Montenegro shepherd's cream of mushroom with porcini (čobasnka krem supa od vrganja):

    Two photos, side by side, of soaking mushrooms.

    Preparation. If using dried porcini mushrooms, cover with hot water for 20 min.

    Four photographs, side by side, of a pot filled with different ingredients.

    Step 1. Heat oil in a deep pot and sauté onions, carrots, garlic, celery, parsley, and mushrooms, one by one. (If adding wine, add now and sauté until it evaporates.)

    Two photographs, side by side of mushroom soup cooked.

    Step 2. Add herbs, seasonings, potatoes, and hot liquid. Cook for 35 min.

    Two photographs, side by side of cream of mushroom soup.

    Step 3. Add a splash of heavy cream. Blend.

    More Mushroom 💙

    We just looooove mushrooms! Check out our other mushroom favorites below.

    • Mushroom and Potato Soup from Slovenia (Gobova Juha s Krompirjem)
    • Veal Medallions in Creamy Mushroom Sauce
    • Chicken and Mushroom Risotto in White Wine [1-hour, Stovetop]
    • Mushroom Soup Without Cream

    Variations

    • Lighten it up! Substitute half-and-half for heavy cream, or add 2 more starchy potatoes.
    • Amplify the umami! Splash a bit of soy sauce or apple cider vinegar, or add some cheese like Parm.
    • Add more texture! Keep some mushrooms whole, and blend less for a more rustic taste and feel.
    • Adjust the taste! For a richer broth, use beef stock, for lighter broth, use chicken stock, for a vegetarian soup, use vegetable stock or water with seasonings.

    Recipe FAQs

    Can I use other types of mushrooms?

    Absolutely! Use cremini, portabello, or shiitake.

    However know these do not have the meatiness, texture, and deep nutty flavor of porcinis. As a result, taste won't be as deep.

    Can I freeze this soup?

    No! Mushrooms are a volatile ingredient. To prevent potential poisoning you're best off keeping most mushroom dishes away from your freezer.

    What’s the best way to clean mushrooms for this soup?

    Clean fresh porcini mushrooms by brushing away dirt, and then running them under water. Your mushrooms are ready to go.

    For dry porcinis, soak them in warm water for 20-30 minutes first, and then do the same process.

    Handling

    Here are the handling instructions for the Montenegrin shepherd's cream of mushroom with porcini soup.

    • Storing: store in the fridge, in an airtight container, for up to 24 hours. Discard past this time as mushrooms and potatoes are volatile.
    • Heating: reheat using a preferred method. Only reheat as much as you plan to eat.

    Thoughts?

    If you make today's Montenegro Shepherd's Cream of Mushroom with Porcini (čobanska krem supa sa vrganjima) and liked 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!

    White bowl with a spoon and mushroom soup on an orange background.

    Montenegro Shepherd's Cream of Mushroom with Porcini

    Aida
    Montenegrin čobanska krem supa od vrganja features earthy porcini mushrooms and tender vegetables in a smooth, creamy broth.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Course Soups & Stews, Vegetarian
    Cuisine Montenegro
    Servings 4
    Calories 424 kcal

    Ingredients
     
     

    • 2 tablespoons oil olive, vegetable, sunflower, avocado, coconut, butter, lard or ghee
    • 1 onion medium; yellow or white; peeled, and diced or minced
    • 2 carrots medium; peeled, and diced or minced
    • 2 garlic cloves peeled and minced
    • 1 celery stalk minced; or 1-2 ounces (30-60 grams) shredded celery root
    • 11 ounces fresh porcini mushrooms roughly chopped; 3 ounces (80 grams) if using dried
    • 3 starchy potatoes medium; Russet, Yukon Gold, or old potatoes; peeled and diced small
    • 4 cups broth for a richer broth, use beef stock, for lighter broth, use chicken stock, for a vegetarian soup, use vegetable stock; alternatively dissolve a bouillon, 1 tablespoon Vegeta, or stock powder in hot water
    • salt and pepper to taste
    • 1-2 tablespoons dry parsley minced; or double that fresh parsley
    • 1.7 ounces heavy cream or 2-3 more potatoes
    • (Optional) ½ cup dry white wine pinot grigio, chardonnay or other dry white wine; substitute with non-alcoholic white wine, or grape juice

    Instructions
     

    • (Only if using dried porcini.) Place porcini mushrooms in a deep bowl. Cover with warm water and soak for 20-30 minutes. Strain, chop, and continue by following the directions below.
    • In a deep pot, heat the oil and add onion. Sauté over medium until onions become translucent (about 5-6 minutes). Add carrots and celery and continue sauteéing (about 4-5 minutes). Finally, add garlic and mushrooms and continue sauteéing until the water from the mushrooms almost evaporates (about 6-7 minutes, shorter if using dried-then-soaked porcini).
    • (Optional) If adding wine, add it now. Continue sautéing everything for about 5 minutes, or until the wine almost evaporates.
    • Add potatoes, seasonings, and broth. Bring the temperature to medium-high and cook for 35 minutes, or until the potatoes are fork-tender.
    • Whisk in heavy cream. Blend to your preferred consistency. Serve.
    • Serve warm, with a slice of homemade bread, cornbread, fried dough balls, or a side salad. (Shepherd's cream of mushroom can be consumed by itself or as a side dish.)
      Store in the fridge, in an airtight container, for up to 24 hours. Discard past this time as both mushrooms and potatoes are volatile.
      Reheat using a preferred method. Only reheat as much as you plan to eat.
      Don't freeze!

    Notes

    • Nutrition Information 
    Nutrition information was calculated using vegetable broth, heavy cream, and no wine. 

    Nutrition

    Serving: 1of 4Calories: 424kcalCarbohydrates: 63.54gProtein: 8.62gFat: 16.68gSaturated Fat: 6.742gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 7.59gSodium: 1000mgPotassium: 1588mgFiber: 9.5gSugar: 9.39gVitamin A: 6112IUVitamin C: 59.4mgCalcium: 72mgIron: 2.81mg
    Tried this recipe?Let us know how it was!

    More Recipes to 💙

    • Tarator (Taratur) - Macedonian Cucumber, Yogurt and Garlic Salad
    • EASY Feta and Ricotta Cheese and Spinach Pie With Phyllo Dough
    • Homemade Raspberry Liqueur (Malinovača, Malinovac Liker) [Three Ingredients]
    • Baked Stuffed Eggplant with Ground Beef Stuffing

    Poached Eggs with Ground Meat (Čimbur)

    · 2 Comments

    Čimbur, or poached eggs in ground meat (lamb or beef), is to Bosnia what shakshuka is to North Africa. This versatile dish varies across regions and can include cheese and veggies too. However, the meat kind is the tastiest yet. Shall we?

    Black pan with two eggs and ground beef around which is a kitchen towel, all on a wooden table.
    [feast_advanced_jump_to]

    Background

    Although eggs are usually considered a breakfast food in the US, in the Balkans eggs are often served for breakfast, lunch, and dinner. As an example, today we give you čimbur, a traditional Bosnian egg dish.

    Like most Balkan dishes, the recipe for čimbur varies from region to region. While the egg is the main ingredient, it can also include cheese, meat, vegetables, or a mix of them.

    (One famous cheese and egg type of čimbur even has its own event in the town of Zenica, called 'Čimburijada.')

    The version we are doing today consists of eggs poached on a bed of perfectly seasoned ground beef. If you swap meat for tomatoes, čimbur made this way most closely resembles the North African shakshuka.

    We like the meat version of čimbur the most because it's hearty and simple to do. (And in our opinion, tastiest!)

    Reasons To ❤️ This Recipe

    Closeup of two eggs on a bed of ground beef in a black pan on a wooden table.
    • Poached eggs over ground beef is a brand-new recipe with ingredients you already have on hand!
    • The recipe is versatile: you can use beef, lamb, chicken, or turkey.
    • Poaching eggs has never been easier.

    Ingredients

    Main Ingredients:

    • Onion and garlic: while you can dice them in at the same time, we find the best flavor comes from adding garlic in later. Additionally, adding a pinch of sugar to onions while they cook brings out the onion flavor in the best way.
    • Oil and butter: while you can use one or the other, we find that the combo of vegetable oil and butter is the best choice. Substitute oil with avocado, coconut, or sunflower oils. Meanwhile, lard and ghee are good substitutions for butter.
    • Ground meat: traditionally ground lamb was the preferred meat for this dish. However, beef and pork are great substitutes. You can use turkey and chicken also. Do not overcook the meat. (You may have to use a little bit more broth or tomato sauce for the poultry.)
    • Eggs: chicken eggs are best. Substitute: quail eggs. Whichever eggs you're using, adjust the timing so you don't overcook them. We find 5-7 minutes to be plenty.
    • Herbs and seasonings: you can make your own mix. We prefer simple salt and pepper to taste. Paprika is also a good choice, as are Italian seasonings.

    Optional Ingredients:

    • Pepper: bell peppers are the best choices.
    • Tomatoes: cut in one or two tomatoes for a more shakshuka flavor.
    • Cheese: grate it in at the very end, after the eggs are ready.
    • Broth: a couple of ounces of vegetable or beef broth is a great option to prevent the meat from overcooking.

    Instructions

    Here are quick instructions for our poached eggs and ground beef.

    Six photos side by side of a black pan with different ingredients(oil, butter, onion, pepper, meat, garlic).

    Step 1. Heat up the oil. Add butter.
    Step 2. Add onion and pepper. Cook until translucent.
    Step 3. Add meat. Cook until no longer pink. Add garlic.

    Six photographs of different ingredients cooked in a black pan (ground beef, tomato sauce, broth, eggs).

    Step 4. Add tomato sauce and broth. Form holes and break eggs into holes.
    Step 5. Cover and cook. Garnish with parsley.

    Other Ground Meat Recipes

    (And if you're wondering how to use up eggs, here are 34 egg recipes, via Recipe Lion.)

    Thoughts?

    Black pan with two eggs and ground beef on a fork around which is a kitchen towel, all on a wooden table.

    If you make today's Čimbur, aka Minced Meat and Poached Eggs, and enjoy 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!

    Black pan with two eggs and ground beef around which is a kitchen towel, all on a wooden table.

    Poached Eggs and Ground Meat (Bosnian Čimbur)

    Aida
    Perfectly poached eggs on a bed of flavorful ground beef (or lamb).
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Bosnian
    Servings 2

    Ingredients
      

    • 1-2 tablespoons vegetable oil or avocado, olive, or coconut
    • 1 teaspoon butter
    • 1 white onion small, peeled and minced
    • (optional) a pinch of sugar
    • 1 pound ground meat (about 7-9 oz or 200-250g per person) lamb, beef, turkey, or chicken
    • 1-2 garlic cloves minced
    • salt and pepper to taste
    • (optional) paprika to taste
    • 3-4 eggs (about 1-2 per person)
    • 2-3 tablespoons tomato sauce or ½ tablespoon tomato paste
    • (optional) 2-4 tablespoons beef broth or water
    • 1-2 tablespoons parsley to garnish minced

    Instructions
     

    • In a deep skillet heat the oil on medium. Add butter and let it melt.
    • Add onion (and, optionally, a pinch of salt), stir, and simmer for 2-3 minutes. Then add pepper (if using it), stir, and cook everything until translucent.
    • Add meat, break it up with a spatula, and stir everything together until integrated. Cook for 3-4 minutes or until meat is no longer pink, but don't overcook it. Dice in your garlic.
    • Bring the temperature down to low, then stir in seasonings, tomato sauce, and broth. With a spatula, create "holes" for the eggs to go in. Break eggs into them.
    • Cover the skillet, and simmer for 5-7 minutes. Garnish with parsley.

    Video

    Tried this recipe?Let us know how it was!

    More Recipes To ❤️

    Subscribe Via Email & Stay Connected!