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Favorite Balkan Holiday Dishes (Winter Edition)

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Here's a list of favorite Balkan holiday dishes (winter edition), showcasing holiday classics from ex-Yugoslav countries - Bosnia and Herzegovina, Croatia, Serbia, Slovenia, Montenegro, North Macedonia, and Kosovo. Shall we?

Collage of photos from the blog depicting favorite Balkan dishes.
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Background

Each ex-Yugoslav country - Bosnia and Herzegovina, Croatia, Serbia, Slovenia, Montenegro, North Macedonia, and Kosovo - has a few favorite holiday specials, while many dishes are enjoyed across the region.

This list is a winter edition round-up of these recipes. It includes food cooked for Christmas (Catholic and Orthodox), but particularly food for New Year's Eve, (a huge deal in the region!).

We’ve kept the region’s shared culinary heritage in mind while creating this list. Additionally, we've included your favorites like sarma, veal shank, burek, Shopska salad, and more.

There’s something here for everyone! From savory, melt-in-your-mouth pies to showstopping meat centerpieces, and succulent sides. (Oh and take a look at that dessert section!!)

Whether you're hosting a holiday party, or just want to add a touch of Balkan flair to your dining table, this is the list to explore!

Breads and Strudels 

Homemade Bread
Perfectly peasant homemade bread.
Check out this recipe
Homemade bread on a cutting board on a blue background.
Pogača (Pogacha)
Traditional Balkan no-yeast bread.
Check out this recipe
Woman holding halved pogacha.
Potica: Poppy Seed Roll
Potica, povitica or štrudla sa makom is a classic poppy seed roll.
Check out this recipe
Closeup of a poppy seed slice.

Pies

Burek: Meat (or other) Pie
Flaky fillo pie with a filling (meat in B-H, other fillings elsewhere).
Check out this recipe
Quarter of a burek pie on a plate on gray background.
Sirnica: Cheese Pie
Cheese and egg flaky pie (cheese burek).
Check out this recipe
Three pieces of pie on top of each other.
Zeljanica: Spinach and Cheese Pie
Spinach, cheese, and egg flaky pie (spinach burek).
Check out this recipe
Three pieces of spinach pie.

Salads and Appetizers

Meza: Balkan Charcuterie Board
Balkan meat, cheese, veggie, and appetizer plate
Check out this recipe
Overhead photo of a meat and cheese wooden tray platter on a gray background.
Šopska Salata: Shopska Salad
Fresh veggies and plenty of feta.
Check out this recipe
Salad and salad ingredients on a white background.
Ruska Salata: Salad Olivier
Hearty salad made with veggies, meat and mayo.
Check out this recipe
Glass bowl full of Russian salad on black background.
Roasted Red Pepper Salad
Roasted red pepper salad with an olive oil and garlic dressing.
Check out this recipe
A fork holding red pepper salad above a plate on a marble table.

Soups and Stews

Supa s Noklicama: Semolina Dumpling Soup
Semolina dumpling soup (knedle or noklice) is an all-around favorite.
Check out this recipe
A bowl with soup and a spoon on a cutting board on a white background.
Beef Noodle
Beef noodle soup is comforting and cozy.
Check out this recipe
Red pot with soup, a ladle and a soup bowl with soup on a gray background (spoon and kitchen towel also included).
Grah (Pasulj): Balkan Bean Stew
Tasty, buttery bean stew.
Check out this recipe
Bowl filled with ham and bean soup on a honeycomb plate.

Main Courses

Koljenica: Veal Shank Roast
Veal shank roast is one of the favorite meat choices for the holidays.
Check out this recipe
Klepe: Meat Dumplings
Balkan ravioli-like dumplings with beef in a rich sauce.
Check out this recipe
Bowl of klepe in traditional plating, on a gray background.
Moussaka
Mouthwatering potato and meat moussaka.
Check out this recipe
Moussaka layers in a pan.
Sarma: Stuffed Cabbage
These stuffed sour cabbage rolls are a holiday must!
Check out this recipe
Stuffed cabbage on a spoon in a copper pot.
Dolmas: Stuffed Veggies
Medley of stuffed veggies: tomatoes, zucchini, onions and more.
Check out this recipe
Metal dish with a lid full of stuffed veggies and a spoon ladle.

Side Dishes

Tavče Gravče: Baked Beans
Amazing oven baked beans with onions.
Check out this recipe
Closeup of beans on a spoon.
Podvarak: Baked Sauerkraut
Sour cabbage baked with meat and spices.
Check out this recipe
Spoon holding sauerkraut above pan filled with sauerkraut on a gray background.
Stuffed Peppers
Potato stuffed peppers are the perfect side!
Check out this recipe
Cast iron pan filled with yellow stuffed peppers and a kitchen towel on a gray background.

Desserts

Mama's Chocolate Walnut Cake
Classically delicious walnut cake with chocolate.
Check out this recipe
A piece of cake on a fancy plate and the remaining cake in the background on a marble background.
Vasina Torta: Vaso's Cake
Three layers chocolate cake with orange infusion.
Check out this recipe
Traditional Serbian cake called Vaso's Cake. Made with dark chocolate, oranges, walnuts and meringue.
Bajadera: Nougat Pralines
These nougat praline bars are dreamy!
Check out this recipe
Three bajaderas on top of each other.
Orašnice: Walnut Cookies
Wonderful walnut cookies.
Check out this recipe
A plate with five walnut cookies, a pitcher with milk and a small glass of milk on a marble background.
Jam Butter Crescents
Yummy, flaky butter crescents filled with jam.
Check out this recipe
Perfect three ingredient crescents (margarine, eggs, and flour) filled with jam and baked. Classic combo for the win!
Hazelnut Truffles
Hazelnut truffle balls with chocolate.
Check out this recipe
A hand holding a chocolate ball above a glass bowl full of chocolate balls.
Photo collage on the blog depicting favorite Balkan dishes.

Thoughts?

If you make any of today's recipes and like what you made, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipes 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!

Mushroom and Potato Soup from Slovenia (Gobova Juha s Krompirjem)

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Slovenian mushroom and potato soup (gobova juha s krompirjem), is truly satisfying! It combines earthy mushrooms and tender potatoes for a warm, hearty meal. A cream of mushroom alternative, it's a delicious choice for chilly days. Shall we?

Two bowls of soup, and a ladle full of soup pouring it into one of the bowls.
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Background

This easy, hearty mushroom and potato soup, known in Slovenia as gobova juha s krompirjem, is a wonderful alternative to the cream of mushroom. Originating from the mountainous regions of Slovenia, it’s a simple yet deeply comforting meal.

We start by sautéing onions until soft, then add carrots, garlic, and mushrooms, and cook until the mushrooms release their moisture. A splash of white wine enhances the flavor, followed by liquid, potatoes plus seasonings.

This method creates a fantastic broth that’s savory, comforting, and just thick enough—without going all "fall soup" on you. While you're welcome to thicken it with a splash of heavy cream, it's not necessary.

Why? Because this mushroom and potato soup (gobova juha s krompirjem) is perfect as it is!

Why You'll Love This Mushroom and Potato Soup

  • Healthy ingredients: Packed with nutritious vegetables for a wholesome meal.
  • Rich flavor: Earthy mushrooms and savory broth create a delightful umami taste.
  • Hearty and satisfying: Mushroom and potato soup is a perfect meal for chilly days.
  • Simple preparation: Easy to make with minimal ingredients.
  • Versatile: Pairs well with bread or salad for a complete meal.

Ingredients

We bet you have most of the ingredients needed for mushroom and potato soup (gobova juha) in your pantry already!

Ingredients for soup from above: broth, mushrooms, potatoes, carrots, wine, oil, aromatics, seasonings, wine and onion.
  • Oil. Vegetable all, olive oil, avocado oil, or coconut oil work.
  • Onion. All types of onions work. We like yellow and white for the mushroom and potato soup.
  • Carrots.
  • Garlic.
  • Mushrooms. Cremini (portobellos) are our favorites, followed by the penny bun, shiitake, porcini, or a combination. Note that each mushroom brings its own flavor.
  • White Wine. A splash of dry white wine. Substitute with grape juice juice, or omit.
  • Potatoes. Although all types will work, we like a starchy Russett, for a thicker soup.
  • Vegetable broth. Homemade or store-bought. Substitute with stock powder or Vegeta dissolved in hot water.
  • Herbs and Seasonings. Parsley, salt, pepper.
  • (Optional) Thickener. Anything from 1-2 tablespoons of starch and/ or flour, or a few tablespoons of heavy cream will work.

Instructions

Here are the cooking instructions for the mushroom and potato soup.

Six photos, two by three, of the preparation method for the soup. The photos are of the pan being filled with ingredients.

Step 1: Heat oil in a deep pot and sauté onions until translucent, then add carrots, garlic, and mushrooms until the mushrooms release moisture.

Step 2: Add white wine and simmer until it evaporates, then stir in potatoes, seasonings, and broth. Cook until the potatoes are fork-tender.

Step 3 (optional): Add a thickener for extra thickness and cook for a few more minutes.

More Mushroom 💙

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

  • Veal Medallions in Creamy Mushroom Sauce
  • Chicken and Mushroom Risotto in White Wine [1-hour, Stovetop]
  • Mushroom Soup Without Cream
  • Balkan Mushroom Crêpes (Palačinke sa Gljivama)

Handling

Here are the handling instructions for the mushroom and potato soup (gobova juha s krompirjem).

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

Recipe FAQs

Is mushroom soup good for fever or cold?

Not particularly. While incredibly tasty and nourishing, you're best off with a bowl of chicken soup with semolina noodles when you have a fever or a cold.

(Semolina dumpling soup is also known as Balkan penicillin. 😀)

How long does mushroom soup last?

One to two days. While some people feel comfortable keeping it up to a week, we believe mushrooms should be consumed as soon as possible.

Refrigerate leftover mushroom and potato soup immediately after it cools. Only reheat as much as you plan to eat.

What are the benefits of mushroom soup?

Mushroom soup is packed with nutrients while being low in calories. It boasts about 12g of protein per serving. And it's full of minerals like zinc, and iron, vitamin B, and antioxidants.

How long does it take for mushroom and potato soup to thicken?

About 15-30 minutes, depending on your desired consistency.

While not creamy, mushroom and potato soup gets its thickness from starch (from potatoes). To thicken it more, add a roux or a few tablespoons of heavy cream.

Thoughts?

If you make today's Slovenian mushroom and potato soup (gobova juha s krompirjem) 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!

Prijatno, Dobar Tek, and Bon Appetit!

A ladle full of mushroom and potato soup.

Slovenian Mushroom and Potato Soup (Gobova Juha s Krompirjem)

Aida
Straight from Slovenian slopes, this is a hearty mushroom and potato soup, packed with earthy flavors and comforting warmth.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soups and Stews, Vegetarian
Cuisine Slovenian
Servings 4
Calories 359 kcal

Ingredients
 
 

  • 2-3 tablespoons oil olive, vegetable, sunflower, avocado or coconut all work
  • 1 onion medium; yellow or white; peeled, and diced or minced
  • 1-2 carrot(s) medium; peeled, and diced or minced
  • 1-2 garlic clove(s) peeled and minced
  • 9-11 ounces mushrooms diced; portabella, cremini, shiitake, or a mix of, fresh, frozen, or dry; if dry, soak ahead
  • .5-1 cup dry white wine adjust volume to taste; pinot grigio, chardonnay or other dry white wine; substitute with non-alcoholic white wine, grape juice or omit
  • 3-4 starchy potatoes medium; Russet, Yukon Gold, or old potato; peeled and diced small
  • 3-3.5 cups vegetable broth or water with dissolved bouillon, Vegeta or stock powder
  • salt and pepper to taste
  • 1-2 tablespoons parsley minced; double volume if using fresh parsley
  • (Optional) thickener 1-2 teaspoons starch or flour, or a few tablespoons of heavy cream

Instructions
 

  • In a deep pot, heat the oil and add onion. Sauté over medium until onions become translucent (about 5 minutes). Add carrots and continue sauteéing (about 5-6 more minutes). Finally, add garlic and mushrooms and continue sauteéing until the water from the mushrooms almost evaporates (4-6 minutes).
  • Add white wine to the pot and simmer until it evaporates (about 6-7 minutes).
  • Add potatoes, seasonings, and broth. Cook for about 20 more minutes, or until the potatoes are fork-tender.
  • (Optional) If you'd like to thicken the soup even more, add a thickener. Cook for 2-5 additional minutes and serve.
  • Serve warm, with a slice of homemade bread, cornbread, fried dough balls, a side salad, or another side of choice.
    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.

Notes

  • Nutrition Information 
Estimated without thickener. 
  • Temperature
The soup is cooked on medium, however adjust temperature based on your own stove if needed.
 

Nutrition

Serving: 1of 4Calories: 359kcalCarbohydrates: 51gProtein: 12gFat: 11g
Tried this recipe?Let us know how it was!

More Recipe 💙

  • Scallion Salad with Sour Cream (Lukmira) [2 Ingredients, 5 minutes]
  • 14+ Best Stew Recipes
  • 11 Favorite Winter Soups
  • 11 Favorite Fall Soups

Classic Satarash: Pepper, Onion and Tomato Stew (Sataraš)

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Sataraš (satarash), a favorite Balkan vegetable sauce, tempts with its delicious blend of tomatoes, peppers, and onions cooked just right. This versatile dish has a gently sweet and comforting taste highlighting its rich flavors. Shall we?

A white plate full of satarash dish on a white honeycomb table.
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Background

Sataraš (satarash), a classic Balkan vegetable sauce, is a flavorful delight you'll love from your first bite! It has a gentle, comforting sweetness like lecsó and menemen, highlighting its versatility and rich flavors.

In addition to being a sauce, sataraš (satarash) can be categorized as a light stew. You can eat it by itself, on top of bread, pogacha, local polenta (pura or kačamak), pasta, as well as a side with protein like fish, meat, or tofu.

Moreover, this gentle vegetable medley is typically made by simmering tomatoes, peppers, and onions until tender, releasing their best flavors. You can add scrambled eggs (similar to shakshouka), or mix in rice to sataraš to make it into a heartier meal.

However, we love today's classic, vegetables-only, version.

Ingredients

Overhead photo of peppers, tomatoes, onion, seasonings and oil on a wooden table.

Here are all the (few) ingredients you'll need to make a classic satarash (sataraš).

  • Tomatoes: juicy types like Roma or heirloom tomatoes are best. Avoid cherry tomatoes.
  • Onion: yellow or white onion. Avoid red onion.
  • Peppers: green, red, or yellow bell peppers, sweet Italian peppers. Substitute with local šilje, roge, or babura peppers.
  • Herbs and seasonings: black ground pepper and salt. Optionally use stock powder, bouillon, or Vegeta and parsley.
  • Optional: vegetable broth instead of water.

Instructions

Making satarash (sataraš) is easy. Here's how to do it. (You're essentially stewing the vegetables with a little bit of water at a time, rather than frying them.)

Four photographs, two by two, of a tan pan filled with onion (photo 1), onion and pepper (photo 2), onion pepper and tomato (photo 3), and ingredients and water in photo four.

Step 1. Heat oil in a pan on medium. Add onions, lower the temperature, and simmer until soft, occasionally stirring. Add a little bit of water at a time.

Step 2. Add peppers. Simmer until soft, occasionally stirring, adding a little bit of water at a time.

Step 3. Add tomatoes to satarash (sataraš). Continue simmering and (here and there) stirring. You can add seasonings and this point. Continue adding a little bit of water at a time and stirring.

Step 4. You should be left with perfectly tender vegetables with a little bit of sauce. (If you prefer less of a sauce adjust your water accordingly.)

Handling

Pepper dish on a white plate on a honeycomb background.
  • Storing: store in the fridge, in an airtight container for up to 48 hours.
  • Heating: reheat using your preferred method. Add a pinch of water or vegetable broth if needed.

More Recipes

Check out our favorite vegetarian dishes ranging from a very delicious and not-your-average mushroom soup, to everyone's favorite cheese pie sirnica.

  • Mushroom Soup Without Cream
  • Savory Crepes [Layered, Spinach and Cheese Filling]
  • Roasted Red Peppers Cheese and Garlic Sauce
  • Phyllo Cheese Pie (Pita Sirnica or Cheese Burek)

Thoughts?

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

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

Prijatno, Dobar Tek, and Bon Appetit!

Pepper dish on a white plate on a honeycomb background.

Classic Satarash (Sataraš)

Aida
Sataraš, a beloved Balkan vegetable sauce, blends tomatoes, peppers, and onions for a sweet, comforting taste.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Course Side Dish, Soups & Stews, Vegetarian
Cuisine Bosnian, Croatian, Serbian
Servings 2
Calories 145 kcal

Ingredients
  

  • 2 red bell peppers diced or sliced; or Italian sweet Peppers or local roga peppers
  • 2 yellow (or green) bell peppers diced or sliced; Italian sweet Peppers or local babura peppers
  • 1-2 tomatoes diced or sliced, preferably skinned too; Roma or another juicy kind are the best
  • 1 yellow onion diced or sliced; white onion also works
  • salt and pepper to taste
  • ½ cup to 1 cup of water or vegetable broth
  • (Optional) 1 tablespoon Vegeta or 1 vegetable bouillon or 1 tablespoon stock powder

Instructions
 

  • In a large pan, heat oil over medium. Lower the temperature and add onions. Simmer them until soft, or about 10 minutes. Add a teaspoon or a few of water (or broth) as you are simmering. (The onions and veggies shouldn't fry per se, but lightly stew.)
  • Add peppers. Continue simmering and stirring for about 10 minutes while adding a little bit of water (broth) at a time.
  • Add tomatoes and seasonings. Continue simmering and stirring for another 20 minutes. As in previous steps, add a little water (broth) at a time if needed. (Satarash is ready when the vegetables are completely soft, savory with sweet overtones, and a tiny bit stew-y, but not overly.)
  • Serve sataraš (satarash) immediately or pretty soon after it's made. Store in the fridge, in an airtight container for up to 48 hours. Reheat using your preferred method. Add a pinch of water or vegetable broth if needed when reheating.

Notes

  • Serving sizes:
If serving the dish as the main course, it serves 2. (Nutrition info above is for 2 servings.)  If serving the dish as a side dish, it serves 3.

Nutrition

Serving: 1of 2Calories: 145kcalCarbohydrates: 33.48gProtein: 5.19gFat: 0.99gFiber: 5.5gSugar: 13.93g
Tried this recipe?Let us know how it was!

More Recipe 💙

Finally, here are more meatless recipes we just can't resist!

  • Scrambled Eggs and Veggies (Sataraš sa Jajima) [Egg Satarash]
  • Orange Jam (Orange Marmalade) [No Pectin, Stovetop, 1-hour, 3-ingredients]
  • Čupavci: Balkan Lamingtons [One Hour]
  • Easy Vegetarian Stuffed Peppers with Potatoes [Oven Baked, No Rice, Gluten-Free, and Tomato Sauce-Free]

Meat Pie Recipe with Ground Beef (Ćoravi Burek)

· 2 Comments

Meat pie with ground beef (ćoravi burek) is a tasty, golden, crustless pie. Delicious pancake-inspired batter combined with flavorful minced (ground) meat, and topped with heavy cream is so good you might as well make two of them at once. Shall we?

Piece of pie on a blue plate, a napkin and a pan with pie in the back, on a gray background.
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Background

Today's meat pie recipe is one of our favorite go-to lunches. It's delicious and incredibly easy to make! So easy, people sometimes affectionately call this dish 'the lazy housewife.' (?!)

However, the more widely known name for this dish is ćoravi or 'blind' burek (not to be confused with traditional burek), due to the ground beef pieces that are 'hidden' in the batter.

Like most of our dishes, you probably already have all the ingredients on hand. Prepare it once, and mark my words, you'll find yourself revisiting this meat pie recipe time and again.

Ingredients

Below are the ingredients you'll need to make today's oven-baked crustless meat pie recipe (ćoravi burek). (Topping ingredients are not pictured.)

Ten different sized dishes and cups with ingredients (salt, water, mineral water, oil, yogurt, flour, egg, seasonings, ground beef, onion, salt, et al.), on a gray background.
  • Ground Beef.
  • Flour: regular white flour. (If you try it with other types, let us know in the comments.)
  • Egg.
  • Baking Powder: regular baking powder works best. No substitutions!
  • Mineral Water: any unflavored mineral, soda water, or carbonated water works.
  • Onion: a small yellow onion, grated. Substitute with white onion. Avoid red onion.
  • Vegeta is your best friend for that perfect oven-baked chicken drumsticks and thighs crisp! Don't have it? Use stock powder or a (crushed) bouillon cube instead. Alternatively, use your own mix of preferred spices.
  • Paprika.
  • Salt and pepper.
  • Yogurt: plain non-flavored European-style yogurt is best. Substitute with Greek yogurt, however, stir until it's runny (add a pinch of water if necessary!). Avoid flavored yogurts or other substitutions.
  • Oil: your choices are canola, sunflower, vegetable, coconut, or avocado oil. Avoid olive oil.
  • Heavy Cream. (Not pictured.)
  • (Optional) Sour Cream: for serving.
  • (Optional) Milk: to mix with heavy cream topping.
  • (Optional) Clotted cream: to mix with heavy cream topping.

Instructions

Here are the meat pie instructions. As you'll notice the steps are similar to the chicken bake.

Two photos side by side of ground beef with other ingredients in a white bowl on a gray background.

Step 1 for Meat Pie with Ground Beef (Ćoravi Burek). Season ground beef.

Four photos, two by two, one of black pan, another three with batter being made in neon green bowl.


Steps 2 and 3 for Meat Pie with Ground Beef (Ćoravi Burek). Grease the pan and heat it up. Prepare the batter.

Two photos side by side, first one of batter poured into a pan from a green bowl, second with batter in the pan.


Step 4 for Meat Pie with Ground Beef (Ćoravi Burek). Pour batter into the hot pan. Shake the pan from side to side.

Two photographs side by side, one of a hand holding meat and the other of the pan full of batter with meat.

Step 5 for Meat Pie with Ground Beef (Ćoravi Burek)."Hide" meat in the batter.

Two photographs, side by side, of the pie baking in oven in black pan.

Step 6 for Meat Pie with Ground Beef (Ćoravi Burek). Bake the pie.

Two photographs, side by side, of the pie in black pan with toppings of heavy cfream and butter.

Step 7 for Meat Pie with Ground Beef (Ćoravi Burek). Add toppings.

Handling

  • Serving: let the pie rest for about 20 minutes before eating. It tastes best while warm or hot. For the creamiest taste, top with sour cream. Eat with hands or utensils.
  • Storing: Keep it in the cooled-down oven for up to 5-6 hours. It's best to consume on the day it was made. Wrapped in plastic wrap, or a sealed container, it lasts up to 24 hours in the fridge.
  • Reheating: reheat using your preferred method. Top with a little more heavy cream or stock. As always, the oven is the best choice.
Meat pie in a black pan on a gray marble background.

Recipe FAQs

Isn't burek made with phyllo pie?

In most cases yes. However, like today's meat pie recipe, there are dishes called burek that are based on a (pancake-like) batter instead of phyllo dough.

What countries eat meat pies?

Almost every country in the world has some type of meat pie in its culinary arsenal. The more famous ones include the Irish and German meat pies, and of course, the Balkan burek.

In fact, the Balkans boasts at least several different meat pies. Most of them are based on phyllo pie mixed with meat and vegetables like potatoes. Today's meat pie recipe includes a pancake inspired batter and ground beef.

What is a meat pie made out of?

Depends on which meat pie you are making. For our Balkan meat pie recipe, you'll need some mineral water, flour, baking soda, yogurt, and seasoned ground beef.

Other Ground Beef Recipes

Thoughts?

If you make today's meat pie with ground beef (ćoravi burek) 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!

Piece of pie on a blue plate, a napkin and a pan with pie in the back, on a gray background.

Meat Pie Recipe with Ground Beef (Ćoravi Burek)

Aida
Easy pancake batter inspired pie with seasoned ground beef. Golden, crustless, and irresistibly tasty.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Bosnian
Servings 4

Equipment

  • 1 14-inch diameter (35 cm) round baking pan, or 13-inch (33 cm) square pan substitute with a pan with a volume of approximiately 154 square inches

Ingredients
 
 

Meat and Seasonings

  • 10-14 ounces ground beef
  • 1 yellow onion small, grated
  • 1 teaspoon paprika
  • 1 tablespoon beef stock powder substitute with 1 beef bouillon or bouillon cube, or 1 tablespoon Vegeta
  • 1-2 tablespoons mineral water substitute with soda or carbonated water
  • salt and pepper to taste

Pan Grease

  • 3-4 tablespoons vegetable oil  substitute with sunflower, canola, avocado, or coconut

Pie Batter

  • 12.5 ounces white flour
  • ¼ teaspoon baking powder
  • salt to taste
  • 1 egg
  • 3.5 ounces plain yogurt European style or Greek stirred until smooth
  • 3.5 ounces mineral water substitute with soda or carbonated water
  • 14 ounces regular water tap, filtered or bottle

Topping(s)

  • 9 ounces heavy cream
  • 3.5 ounces milk
  • (Optional) 2 tablespoons butter
  • (Optional) 2 cups beef stock instead of heavy cream and milk
  • (Optional) sour cream for serving and/or reheating
  • (Optional) 1-2 garlic cloves minced

Instructions
 

Season the ground beef

  • In a medium bowl combine meat and seasoning ingredients. Mix well with your hands until the mixture is completely integrated. Set aside.

Heat oven and pan

  • Heat oven to 485°F (250°C). Grease the baking pan generously and evenly, then place it in the oven so that it heats up.

Prepare meat pie batter

  • In a deep bowl combine dry ingredients and stir. Add the egg, yogurt, mineral, and regular water. Whisk or stir the batter vigorously until it is completely smooth. (Batter consistency should be something in between crepe (thicker than) and pancake (thinner than) batter consistency.)

Combine meat and batter

  • Carefully take the pan out of the oven, and pour the batter into it. Shake lightly from side to side so that it distributes evenly.
  • Tear off small pieces (however much will fit between 2-3 fingers), of seasoned ground beef, and press them into the batter close to each other. Try to "hide" the pieces by having the batter "swallow" them. (It's fine if the pieces aren't completely hidden.) By the time you're finished, the batter should be generously filled with meat.

Bake

  • Return the pan to the oven. Bake for 25 minutes. (If your oven runs hot, lower the temperature to 395°F (200°C) right away.)*
  • Lower the temperature to 395°F (200°C) and bake for an additional 10-15 minutes. The pie should have a golden color, and be on the softer side. If the color moves closer to brown that's a sign it's getting too crispy. To prevent this, cover it with parchment paper.
  • Near the end of baking, carefully lift up a part of the pie with a fork to check whether it's done on the bottom side. If the bottom is pale, transfer the pan to the lowest rack.

Add the topping(s)

  • Carefully take the pan out of the oven, and turn the oven off. Mix heavy cream with milk and pour over the pie.
  • If using it, add butter now, and return the pie to the warm (but turned off) oven for an additional 5 minutes.

Handling

  • Let the pie rest for 20 minutes before serving. It tastes best warm or hot. (Optionally) top with sour cream and minced garlic. Eat with hands or utensils. Store outside the fridge for up to 4-5 hours (in a turned-off oven). The dish is best consumed on the day it's made. Alternatively, place the pie in a sealed container, or cover it with saran wrap, and leave in it the fridge for up to 24 hours. Reheat using your preferred method. Add a little heavy cream or stock after reheating. Do not freeze!

Notes

  • Baking temperature: our temperature is the best recommendation. However, you should ALWAYS adjust it to your own oven. If it runs hot you may have to lower the temperature by about 50 degrees or so (about 20 degrees C).  If the pie is blushing too much, cover it with parchment paper. If the pie is pale, turn the heat up a bit or bake, a few minutes longer, etc.

Nutrition

Serving: 1of 6 piecesCarbohydrates: 180.4gProtein: 93.4gFat: 114.4gSaturated Fat: 55.8gCholesterol: 492mgSodium: 623mgPotassium: 2101mgFiber: 12.3gSugar: 7.4gCalcium: 479mgIron: 21mg
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Raspberry Jam [Three Ingredients, Stovetop, 40-min]

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Raspberry jam is a yummy preserve that perfectly combines the sweetness and tanginess of raspberries. Our easy 3-ingredient, 40-minutes, stovetop recipe helps you capture this delicious burst of summer in a jar. Shall we?

A slice of bread with jam, hand that's holding a spoon full of jam, and a jar in the background on gray background.
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Background

Although not as common as plum jam or fig jam, raspberry jam is a refreshing alternative. Sweet, tangy, and tart, it showcases raspberry essence in all the best ways.

Crafted from juicy raspberries, this preserve strikes the perfect balance between consistency and smoothness. With each spoonful, you'll encounter the tiny, succulent seeds that add a subtle crunch to the texture.

Raspberry jam goes great over a slice of warm bread, pogacha, or cereal, as a dessert topping, swirled in yogurt, or spread over lacy crepes. We like to use it for roulades and strudels too.

The recipe is a great way to savor the season's finest berries year-round.

Ingredients

Here are the three ingredients you'll need to make this jam.

Raspberries, jam and pectin in bowls on a gray background.
  • Raspberries - regular (preferred) or frozen. If cooking with frozen, thaw them first.
  • Sugar - white granulated sugar is best for raspberry jam. Use less if using brown sugar.
  • Powdered Pectin - pectin is a soluble fiber found in fruits. (Citrus fruits are particularly rich in pectin, and this is why we don't use pectin when making orange jam.) This natural product is sold as a powder mixed with dextrose (sugar) and citric acid. (Here are a couple of examples.)

    When pectin powder is mixed with sugar it helps congeal the jam and also helps it to cook faster. It's safe to use. In rare cases, it can cause gas or bloating, and this is why it has a bad rep.

Instructions

Here are simple instructions for making raspberry jam.

Four photographs side by side (2x2): one of pectin with sugar, one of pectin on raspberries in pot, another one of pectin stirred, and final one of jam stirred and cooked.

Step 1. Raspberry Jam. Combine pectin with sugar. Add to the raspberries. Mix and cook.

Two photographs side by side of jam with sugar and wooden spatula for stirring.

Step 2. Raspberry Jam. Add sugar. Stir and cook.

Four photographs (2by2) of jars being sterilized in the oven, and then the jam being poured into the jar and jar lid fastened and jar turned upside down.

Step 3. Raspberry Jam. Sterilize jars. Transfer hot jam to hot jars. Flip and cool down.

Handling

  • Serve: Serve over bread, in yogurt, in pastries or crepes, over a dessert, or by itself.
  • Store: Stored in a cool, dark place, raspberry jam can last up to six months. (Probably longer, but we like to be on the safe side with this one.) Once you open a jar, transfer it to the fridge and consume it within 1-2 weeks. Do not freeze.
A slice of bread with raspberry jam on it.

Recipe FAQs

Can you make raspberry jam without pectin?

Sure, but why would you? Pectin is safe to use, it helps both thicken the jam and cook it faster. Some people, understandably, don't like that it has to be mixed with sugar to activate. However, it doesn't have to be a lot of sugar.

Should raspberry jam have seeds?

Yes. Although there are versions of raspberry jam that don't have seeds (those are usually made mostly with raspberry juice), seeds are what give it that almost crunchy texture. In our opinion, it's much tastier.

Why do you put lemon juice in raspberry jam?

Lemon (and/ or lemon juice), is used to help conserve jams. Instead of lemon, our recipe uses pectin, a powdered version of fiber found in fruit, mixed with citric acid (acid occurring in lemon juice), and sugar.

Similar Recipes

Thoughts?

If you make today's Raspberry Jam 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!

Spoon full of raspberry jam, a slice of bread and jar of raspberry jam.

Raspberry Jam [Stovetop, Three Ingredients]

Aida
A 40-minute raspberry jam recipe that's great for beginners and experts alike.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizers & Preserves
Cuisine Bosnian, Croatian, Serbian

Equipment

  • 4-5 10-16 ounce jars (300-500g) with lids (approximation)

Ingredients
 
 

  • 4 pounds fresh or frozen raspberries thaw if frozen
  • 4-5 teaspoons pectin powder (20 grams) look for one with sugar and citric acid
  • 1 pound white, granulated sugar

Instructions
 

Making Raspberry Jam

  • In a small bowl, combine pectin powder and 3 tablespoons of sugar. Stir well.
  • Wash raspberries, transfer them to a deep pot, and cover with pectin powder and sugar mix. Stir. Bring to a boil on medium, stirring every couple of minutes. Once it reaches the boiling point, bring the temperature down to the lowest setting.
  • About 25 minutes after the cooking started, add the remaining sugar and stir well. Cook for 5 more minutes and remove off heat.

(Parallel to Jam Cooking) Sterilizing Jars

  • Heat oven to 230°F (110°C). Wash (with soap) and dry the jars thoroughly. Place jars on a baking sheet (or a sheet pan) and place them in the oven. Keep them inside for 15-20 minutes, then carefully take them out. (Use mittens or thick kitchen towels to protect hands.)

Transferring Jam to Jars

  • Carefully pour the hot jam into hot jars. As you fasten each lid, flip the jar upside down. When the jars and jam cool down (30-60 minutes), transfer to a cool, dark place (or the fridge).

Handling

  • Serve over bread, in yogurt, in pastries or crepes, over a dessert, or by itself Store in a cool, dark place for up to six months. Once you open a jar, transfer it to the fridge and consume it within 1-2 weeks.
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Homemade Raspberry Liqueur (Malinovača, Malinovac Liker) [Three Ingredients]

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Raspberry liqueur (malinovača or malinovac liker) is a lusciously fruity alcoholic beverage made from steeping fresh raspberries in liquor and sugar for a few weeks. The result is a vibrant, aromatic pinkish-red liqueur with an unforgettable sweet yet slightly tart, raspberry flavor. Shall we?

A hand holding a bottle of liqueur, pouring it into a small shot glass, another shot glass in the distance, bottle cap, and a couple of raspberries on a dark blue marble background.
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Background

Raspberry liqueur is a sweet, delicious beverage made by infusing liquor with raspberries and sugar and then leaving the mixture in a sunny spot to ferment. The preparation method is similar to making sour cherry brandy, but the final taste is lighter, tarter, and delightfully refreshing, with a distinctly fruity aroma.

In the Balkans, it goes by malina ('raspberry'), malinovača, and malinovac liker. It's often consumed on its own, or used in cocktails and culinary dishes. Once the fermentation is over and the mixture strained, the remaining raspberries can be further used for jams and desserts.

While famous brands like the exotic Chambord and fizzy Framboise continue to capture the imagination of the world, our easy liqueur recipe will help capture the imagination of your loved ones.

Ingredients

Here are the ingredients needed to make raspberry liqueur (malinovac liker, malinovača ili malina). As promised, only three ingredients are needed.

Raspberries on a tray, sugar in a bowl and liquor in a green bottle on a gray background.

Raspberries:

  • Look for ripe raspberries. Substitute with frozen raspberries. (Wait for them to thaw before combining with sugar and liquor).

Alcohol:

  • Homemade fruit brandy is best for making raspberry liqueur. (Local Balkan plum brandy šljivovica is our top choice!) However, if you can't find it, clear, neutral spirits are perfect substitutions. Think vodka, gin, or white rum.
  • Why do we recommend these types of liquors? Clear and neutral brandies provide the best fermentation results because they don't overpower the inherent fruit flavors. These spirits soak up everything the fruit offers while providing a subtly alcoholic taste.

Sugar:

  • Opt for granulated white sugar for fermenting. Alternatively, you can use brown sugar to make raspberry liqueur, but use less of it.

(Optional):

  • Vanilla in any form (stick, extract, sugar).

Instructions

Here are the malinovac liker instructions. Arm yourself with a little bit of patience, and you're in for a liqueur of your life!

Four photographs side by side of a jar filled with raspberries and sugar.

Step 1. Layer sugar and raspberries, alternately into a wide-brimmed jar(s) to the top.

Two photographs side by side of a jar with raspberries being filled with liquor and then fastened.

Step 2. Gently pour the liquor into the jar, allowing it to gradually settle at the bottom until it reaches the top. Securely tighten the lids.

Two photographs of jars with raspberry liqueur, side by side.

Step 3. Leave jar(s) in a relatively sunny place for at least 40 days, and/or longer. (Think window seal, balcony corner, sunny kitchen counter, etc.)

Four photographs of straining raspberry liqueur after it being fermented in the sun. Images are of a jar, strainer and a bowl.

Step 4. When the 40 (or more) days have passed, strain the raspberry liqueur into bottles. Use the remaining raspberries for dessert (keep in the fridge) or make boozy raspberry jam (see below).

Making Boozy Raspberry Jam

You can further use the raspberries after straining the liqueur by making them into a boozy jam.

Step 1. In a wide pot, add the raspberries from the liqueur and 1 cup of sugar. Stir well. Cook on low for 15-30 minutes, until it thickens a bit, stirring frequently.

Step 2. Transfer to a sterilized jar, secure the lid, and leave in the fridge for up to a couple of weeks.

  • Use over bread, crepes, or for desserts like ice cream or rice pudding.

Handling

Serving: serve anytime and for any occasion! It's a great digestif (after-dinner drink to help with digestion). Alternatively, serve malinovac with dessert and coffee.

This liqueur is best consumed out of shot glasses, one sip at a time. One or two shot glasses are a perfect serving size. This drink is deceptive! Drink a third shot glass and you might find yourself tipsy beyond belief.

Storing: the liqueur can last up to two years when stored correctly. (We like to consume it within the year of making it, if you can make it last that long!) Keep it in the liquor cabinet or a cool dark place that's not the fridge.

A hand a shot glass with liqueur, on a dark blue background.

Recipe FAQs

What alcohol is made from raspberries?

Raspberry liqueur: a sweet, delicious raspberry-infused spirit.

What is raspberry liqueur called?

In the Balkans, homemade raspberry liqueur is called malinovača, malinovac liker, or simply malina ("raspberry").

Commercial raspberry liqueurs include Chambord, made with black raspberry, and Framboise, which is a catchall phrase for all liqueurs made from raspberries minus sugar.

How strong is raspberry liqueur?

Raspberry liqueur is deceptively strong. It's best when consumed out of shot glasses, and sipped. Only a few of these will cause intoxication.

What's liqueur vs brandy?

Liquor is a broad term referring to distilled alcoholic beverages.
Brandy is a type of liquor made by distilling fermented fruit juice or wine.
Liqueurs are made by further fermenting liquor (often a brandy such as plum brandy) with different fruits like cherries, raspberries, lemon, quince, et al. In short, a liqueur is a sweetened, fermented version of liquor.

Other Beverages

Malinovača (malinovac liker) isn't the only amazing beverage on the site. Check these out too!

Thoughts?

If you made our raspberry liqueur, known as malinjača or malinovac liker, 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!

A hand holding a bottle of liqueur, pouring it into a small shot glass, another shot glass in the distance, bottle cap, and a couple of raspberries on a dark blue marble background.

Raspberry Liqueur (Malinovac Liker)

Aida
Three-ingredient homemade raspberry liqueur known in the Balkans as malinovača or malinovac liker. Fall in love from the first sip!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Approximated Fermentation Time 40 days
Total Time 40 days 30 minutes
Course Beverages
Cuisine Bosnian, Croatian, Montenegrin, Serbian

Equipment

  • Two 64-ounce (2 liter) jars with wide brims. (This jar size is optional. All sizes work, but you'll need more jars if you go for smaller ones.)
  • Two 32-ounce (500 milliliters) bottles with caps. These are for storing the raspberry liqueur after fermentation.

Ingredients
 
 

  • 6.5-7 pounds fresh (or frozen) raspberries weight is an approximation, a little less or more raspberries is fine, if frozen, weigh and use after they thaw
  • 3.3 pounds white granulated sugar
  • 35 ounces clear neutral liquor (.75-1 liter) fruit brandy like plum šljivovica is best, alternatively use vodka, gin, or white rum; (volume is an approximation, you may need even less than this)
  • (Optional) One vanilla stick, 1-2 teaspoons vanilla sugar or ½ teaspoon extract

Instructions
 

Making Homemade Raspberry Liqueur

  • Thoroughly wash raspberries, and then layer them in the jar interchangeably with the sugar. Start with raspberries, then generously cover with a few tablespoons of sugar. Repeat until you fill the entire jar.
  • Slowly pour the liquor into the jar over sugar and raspberries, as much as the jar will take. This process takes a few minutes as the alcohol needs time to work through the raspberries and sugar to reach the bottom of the jar, and then to fill it up to the top. When the jar is filled, secure the lid. Repeat the steps for the remaining jar(s).
  • Take the jars outside, and leave them in a relatively (or partially) sunny place for at least 40 days, and up to 2-2.5 months. (Think window sill, sunny countertop, balcony corner, etc.)
  • After it's fermented, strain the raspberry liqueur into glass bottles. (If you dislike the raspberry grit, place a gauze over the strainer so it can pick up the extra pieces as you strain.) Keep the remaining raspberries for desserts, or make a boozy jam out of them.
  • Serving: serve raspberry liqueur (malinovac liker, malinovača) with dessert, coffee, or as an aperitif. Storing: store for up to 2 years in a cool, dark place. 

(Optional) Making Boozy Jam from Remaining Raspberries

  • Step 1. In a wide pot, add raspberries from the raspberry liqueur and 1 cup of sugar. Stir well. Cook on low for 15-30 minutes, until it thickens, stirring frequently. Step 2. Transfer to a sterilized jar, secure the lid, and leave in the fridge for up to a couple of weeks. Consume with bread, crepes, or with a dessert like ice cream or rice pudding.

Notes

Ingredients:
For optimal fermentation, opt for clear and neutral brandies that won't overpower the natural fruit flavors. Mid-quality liquor is fine. 
Liquor volume and raspberry weight are an approximation. Making liqueur isn't an exact science. As long as you have an approximation of the ingredients you'll be fine. You can experiment with the amount of sugar as well. If using brown sugar, use less. 
 
Tried this recipe?Let us know how it was!

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Shared Balkan Recipes

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Hi, hello, and ćao! So good to see you here! We're Aida and Aleksandra, creators of Balkan Lunch Box. On this page you'll find the recipes we recently shared on our Social Media (profile: @balkanlunchbox).

Don't see what you came for? Try our recipe index.

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

Breaded Eggplant and Zucchini

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Breaded eggplant and zucchini: if you've ever had doubts about these two, now is the time to put them to rest. Flavorful, dewy eggplant and zucchini, dipped in flour and egg, then sizzled until they achieve a perfectly crunchy softness. 

If there was a vegetable popularity contest, zucchini and eggplant wouldn’t score high. (Not with potato around!)

As if they’re some vegetable ugly stepsisters, eggplant and zucchini are never the meal's headliner. So here they are, as side pieces. But oh, what side pieces!

Breaded and fried!

Gasp!

That’s right! Breaded eggplant and zucchini. Then fried.  Not everything is healthy, nor does it need to be. (Still beats anything packaged.)

This avoidance of eggplant and zucchini on the menus is mostly due to texture (especially eggplant texture), which when placed against pepper crunchiness or tenderness of your everyday spinach, doesn’t rank well.

There is also the water content.

Both zucchini and eggplant usually require a good sweat (zucchini due to water, and eggplant due to bitterness) before use, adding an extra 15-45 minutes to preparation time. Who has time for that?

Not you! Not me!

Today’s breaded zucchini and eggplant recipe circumvents elaborate sweating. Trust me, I’ve tried them every which way, but this breaded version tops them all.

Everyone will tell you to wait. But you're adventurous, I feel it!

You may like to leave the skin on both, but it's best if at the very least you peel the eggplant. Not only is eggplant skin bitter and you won't end up eating it, but it's usually full of chemicals too.

You'll notice in the video for this breaded eggplant and zucchini recipe that zucchini isn't peeled. This is because zucchini for the video came from Aleksandra's garden. It was 100% organic and pesticide free.

(Otherwise I'd peel both!)

Breaded eggplant and zucchini: if you've ever had doubts about these two, now is the time to put them to rest. Tough but dewy eggplant and zucchini, dipped in flour and egg, then frizzled until a perfectly crunchy yet soft.

For the recipe to work, you have to work fast. You probably prefer it that way anyway!

You need twenty - definitely no longer than thirty minutes - to end up with an impressive bowl-full of crunchy vegetables that are somehow soft at the same time.

On the crunchiness scale, these fall between the breaded baked zucchini and breaded crepes. Additionally, quick frying and avoidance of sweating help seal in the freshness. 

The process results in taste of compounded flavors, where from the initial crunch the eggplant and zucchini are almost in their fresh state but with warm, softer overtones, and a coat of mouthwatering breading.

You could do all sorts of things with eggplant and zucchini once you bread them. 

These are a perfect side you can dip in ketchup, tartar sauce, ajvar or hummus. (Tailgating anyone?)  Breaded eggplant is a great option to upgrade your eggplant parmesan. And while you're at it, have you tried our breaded and baked zucchini? 

Finally, this recipe is a decent vegetarian dish option for those of you who are finding Balkan cuisine overly meat centric.

Vegans, I’m working on it. Meanwhile jump over to Nicole’s fantastic blog, where she shares a lot of vegetarian and vegan wisdom as she makes her way through the Balkans.

Meanwhile, how did you like these?

Breaded eggplant and zucchini: if you've ever had doubts about these two, now is the time to put them to rest. Tough but dewy eggplant and zucchini, dipped in flour and egg, then frizzled until a perfectly crunchy yet soft.
Breaded eggplant and zucchini: if you've ever had doubts about these two, now is the time to put them to rest. Tough but dewy eggplant and zucchini, dipped in flour and egg, then frizzled until a perfectly crunchy yet soft.

Breaded Eggplant and Zucchini

Aida
Breaded eggplant and zucchini: if you’ve ever had doubts about these two, now is the time to put them to rest. Tough but dewy eggplant and zucchini, dipped in flour and egg, then frizzled until they achieve a perfectly crunchy softness. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 2 eggplants medium, peeled and sliced into ½ inch rounds
  • 2 zucchinis medium, peeled and sliced into ½ inch rounds
  • 4-5 eggs
  • 1.5 cups white flour
  • Salt to taste if not using seasoned salt
  • Optional 2 tablespoons seasoned salt (or Vegeta, or 1 bouillon cube crushed)
  • Oil

Instructions
 

  • In a medium bowl, beat eggs, and add salt (or seasoned salt). Take another medium bowl and add flour to it.
  • Take a deep pan and add a generous amount of oil for frying. Heat on high.
  • Dip vegetable rounds and slices first in flour then in eggs. Add to the pan. Fry the first few batches for two minutes on each side on high. (Later, as oil gets hotter lower it down to medium.) Later batches may need less time.
  • Transfer to a paper towel so it soaks extra oil.
  • Consume warm.

Video

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