Blog - Balkan Lunch Box

Djuvec - Balkan Ratatouille (Đuveč, Ghivetch)

Oct 15, 2019 · 6 Comments

Djuvec (đuveč) is a flavorful, slow-simmered Balkan fall dish. This one-pot wonder soaks up the rich flavors of nightshade vegetables to create an incredibly hearty stew. You can think of it as Balkan ratatouille. Shall we?

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Background

Djuvec (đuveč, ghivech) is an autumn stew popular throughout the Balkans and Eastern Europe. (It's the national dish of Moldova!)

The word djuvec (đuveč) comes from the Turkish "güveç." It designates a small, clay pot in which it was traditionally made - kind of like dagara, or Bosnian pot.

In its fundamental form, djuvec consists of tender vegetables and aromatic spices. In some regions, however, it's almost always prepared with meat and rice.

Djuvec is a more advanced version of satarash, another tasty vegetable stew. Bountiful vegetables sweat out all their sweetness through simmering, baking, or both.

We'll do a vegetarian djuvec today, but you're welcome to throw in some beef, pork, or lamb.

Why You’ll Love This Recipe

Perfect With or Without Meat! Keep djuvec vegetarian, or add your favorite protein.

One-Pot Wonder! Simple steps = minimal cleanup + maximum flavor!

Customize to Taste! Add or subtract spices and veggies to reach the djuvec (đuveč) flavor that's right for you.

Ingredients

Here are the ingredients you'll need for djuvec (đuveč). The list is by no means final or exhaustive.

Oil. Any type works.
Butter. Or ghee.
Onion. Red, yellow, or white.
Carrots.
Garlic.
Tomatoes. Roma or on the vine. Avoid cherry tomatoes as the djuvec recipe calls for skinning them.
Sugar. Any type.
Herbs and Seasonings. Salt, pepper, bouillon, bay leaf, parsley, and paprika. Substitute with your own herb mix.
Peppers. Green, red, yellow, or orange. Avoid too many spicy peppers.
Eggplant.
Zucchini.
(Optional) meat. Beef, lamb, and pork work best. Avoid fish and poultry.

Instructions

Here are our simple step-by-step instructions to make a perfect djuvec (đuveč).

Four photographs, two by two, of cooking djuvec.

Step 1. In a large pan heat oil and butter over medium high. Add onion and carrots and sauté until translucent.
Step 2. Add garlic, tomatoes, paprika, sugar, and bay leaves. Sauté 5 to 10 minutes, then add water. Simmer for 5 minutes.
Step 3. Add bell peppers, eggplant, salt, and pepper. Mix thoroughly.
Step 4. Cover and simmer on low for 40-50 minutes. Add liquid as needed.
Step 5. (Optional, not pictured.) Transfer to a preheated oven and bake for an additional 15-20 minutes.

Variations of the Dish

Add Meat. Separately sear meat, and add to djuvec (đuveč) when adding eggplant.
Spicy Kick. Add one or two chili peppers, or a plentiful pinch of red pepper flakes for a dash of spice.
Add Grains. Add a cup of rice, bulgur, or quinoa when adding eggplant. In this case, add more liquid (broth) to the stew throughout stewing. Alternatively, cook rice on the side and top with djuvec (đuveč).
Cooking Methods. Stovetop, stovetop plus oven, or oven only all work.

Recipe FAQs

Can I use canned tomatoes?

Absolutely! Djuvec (đuveč) works well with most tomatoes.

(Avoid cherry tomatoes as they have to be skinned.)

How do I make djuvec less mushy?

Like most ratatouille-like stews, djuvec is by nature a little mushy.

However, you can control the amount of liquid you add so it doesn't become too much so.

Can I freeze djuvec?

As a general rule, we at Balkan Lunch Box don't recommend freezing vegetable-heavy dishes.

If you choose to do so, make the rice version of djuvec (đuveč), and freeze it up for a month in a freezer bag or an airtight container.

Handling

Serving. Serve djuvec warm with some homemade Balkan bread, pogacha, rice, polenta, as a side to grilled meats like rissoles, or even fish.
Storage. Refrigerate leftovers in an airtight container for up to 1-2 days. Anything longer, and the vegetables will become too mushy.
Reheating. Reheat djuvec (đuveč) using your preferred method, but add a splash of broth or water.

Vegetarian Recipes We 💙

Veggies? Yes, please!

Thoughts?

If you make today's djuvec aka Balkan ratatouille (đuveč) 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!

(Adapted from the recipe by S. Hajdarević)

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Stuffed Zucchini with Ground Beef and Rice (Punjene Tikvice)

Oct 8, 2019 · 6 Comments

These stuffed zucchini cups (punjene tikvice) are loaded with a tasty mix of ground beef and rice, all immersed in a flavorful tomato sauce. Paired with complementing aromatic herbs, stuffed courgettes are as wholesome as they are nourishing. Shall we?

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Background

Stuffed vegetables are called dolmas in the Balkans, and they're on the menu year-round. Many veggies are stuffed, from peppers to onions. They're delicious, filling, and healthy.

We especially like the stuffed zucchini cups, also known as punjene tikvice.

They're like tiny nutritious bombs of flavor. A smaller size allows them to hold just the right amount of the aromatic ground beef and rice stuffing. Meanwhile, they bathe in the juiciest tomato sauce so that all the flavors are absorbed evenly.

The only problem you'll have is stopping yourself from eating too many. Stuffed zucchini cups are that good!

Ingredients

Here are all the ingredients you'll need to make stuffed zucchini cups with ground beef and rice.

Tomatoes, zucchini, oil, rice, onions, garlic, parsley, tomato sauce, ground beef, seasonings and milk on a gray marble background.

Zucchini (Squash, Baby Marrow, Courgette).
Ground meat: beef is always the best choice! Substitute with ground veal, lamb, pork, or a mix. Avoid ground chicken or turkey (too dry!).
Rice: short grain (Italian Arborio rice is perfect.) It's more juicy when it cooks, adding almost a risotto-like feel to the stuffing. Avoid long-grained and brown rice.
Milk: regular or soy are fine.
Oil: vegetable, canola, or sunflower. Substitute with avocado, flaxseed, or (melted) coconut oil. Avoid olive oil.
Onion: yellow or white. Avoid red.
Garlic.
Tomato: heirloom, Roma, on the vine. Avoid cherry.
Tomato sauce: the simplest, flavor-free tomato sauce works best.
Stock powder: or a bouillon cube. Substitute with Vegeta.
Parsley.
(Optional) Dill.
(Optional) Sour Cream.

Instructions

Here are the instructions for making stuffed zucchini cups with ground beef and rice.

Four photographs, two by two, top two of a bowl filled with tomatoes, onion, parsley. Two bottom ones of a glass bakeware filled with the same topping and placed in the oven (fourth photo).

Step 1 - Making the sauce for stuffed zucchini cups (punjene tikvice). Heat oven to 480°F (250°C). Combine sauce ingredients in glassware and heat for 10 minutes.

Four photos (two by two) of the zucchini being cut in quarters and then cored until cups are made (on fourth photograph).

Step 2 - Shaping the zucchini cups (punjene tikvice). Cut each zucchini into a few equal pieces. Core each piece as if making a small cup.

Two photographs, side by side, of the filling in a white bowl. Filling is made out of meat, rice, veggies and aromatics, all is on a gray background.

Step 3 - Making the filling for stuffed zucchini cups (punjene tikvice). Combine filling ingredients and mix well with your hand.

Four photographs, two by two, of zucchini cups being filled (first photo), then all zucchini cups on a blue plate (second photo), third photo is of glass bakeware with the sauce, and the fourth photo is of the glassware filled with zucchini cups.

Step 4 - Stuffing zucchini cups (punjene tikvice). Stuff each cup generously with the filling. Carefully transfer to bakeware.

Four photographs (two by two): photo one is of tomato sauce poured, second one is of tomato sauce poured over zucchini cups, third is of a pan with zucchini cups and sauce, and fourth of a spoon, pouring red sauce over zucchini cups.

Step 5 - Make the topping for zucchini cups (punjene tikvice). Combine topping ingredients. Pour over zucchini.

Four photographs, two by two, of foil covering zucchini pan; the third photo is of the spoon and zucchini cups, and fourth is again of the pan covered with foil.

Step 6 - Cover and bake zucchini cups (punjene tikvice). Cover with foil and create holes. Bake. Occasionally pour pan sauce over zucchini again.

Handling

Serving: Serve several zucchini cups in a serving bowl, and top with sauce. Perfect with a slice of homemade bread, or pogacha. Optionally, add a dollop of sour cream on top. You can also fortify the dish with a side of mashed potatoes or polenta.

Storing: Place in an airtight container, and store in the fridge for up to 3 days.

Reheating: Reheat based on your preferred method. We like to reheat it on the stovetop, on low, for at least 15 minutes, (or until it's hot). This gives both zucchini cups and the stuffing, an opportunity to warm up evenly. Add a little bit of water to the stew if it's too thick, or running low.

Recipe FAQs

Are stuffed zucchini Greek?

Stuffed zucchini is a dish popular throughout the Mediterranean, Middle East, and North Africa. As such, it's hard to pinpoint the exact location of their origin.

Are stuffed zucchini better boats than stuffed zucchini cups?

It's a matter of personal preference, but we prefer zucchini cups. The smaller size allows for the stuffing and sauces to absorb perfectly.

This way, the zucchini is not just a shell that holds the stuffing, but an integral part of the dish. Also, because they're smaller, it's easier to gauge how much to eat.

However, if zucchini boats are more your thing, you can make them with this exact recipe. In this case, instead of cutting crosswise to make cups, create boats by cutting the zucchini lengthwise.

Why is the baking pan covered with foil for this recipe?

Covering the pan with foil and piercing in a few places creates an environment similar to the water bath (bain-marie). This way the dish is baking, cooking, and steaming all at the same time. It takes the flavor to the next level, but it does take 90 minutes.

However, if short on time, skip the foil and bake the zucchini for 50-60 minutes.

More Stuffed Goodies

Thoughts?

If you make today's stuffed zucchini with ground beef and rice 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!

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Beef Noodle Vegetable Soup [Instant Pot, Stovetop]

Oct 1, 2019 · 18 Comments

Beef noodle vegetable soup is an old fashioned soup everyone in the family will love. Today's simple and easy recipe includes both stovetop and Instant Pot instructions for this clear broth veggie beef soup. Shall we?

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Background

This magnificent vegetable beef soup consists of a nourishing clear broth, veggies, and noodles. Made from fatter beef cuts (and even beef bones and ribs), this soup is often full of collagen. In short, it's great for digestion and gut health.

This type of clear, healthy savory bouillon is made from a lighter-tasting variety of veggies. Think celery, celery root, parsley, carrots, and onions. Oh, and the trick to make our old fashioned vegetable and beef soup even yummier is to use any type of noodles or a combination of them!

Cooking this soup couldn't be easier! One option is to combine the ingredients in the morning and simmer them on the stove until lunch, replenishing the liquid a little at a time. In a hurry? Just follow the Instant Pot instructions.

Ingredients

These are the main ingredients for our old fashioned vegetable beef soup. (Look below for more options.)

Beef:

Look for a nice cut with a balance of meat and (if you can) bones.

You can use any fatter beef cut. Beef in-bone cuts and chuck are great choices. Short ribs work also.
Veal chops are good to go too, but let's face it, it's a waste to use them for soup.

Vegetables:

Carrots, onion, parsley, celery, or celery root are really all you need.

All of these, except the carrots, are discarded. These vegetables give a certain sweetness to the broth and are a great counterbalance to strong meat flavor.

Want to make it more interesting?

Add some cruciferous veggies.

You can certainly add broccoli, cauliflower, or Brussels sprouts. However, because these cook quickly, add them around the time you add the noodles.
Don't use cabbage for soup! (If craving it, make kupus, Balkan cabbage stew.)
Radishes? Sure! You can add them whole at the beginning. Or slice and add them in with the noodles.

Potatoes are ok too.

Sure, but dice small! And eat on the same day! Potatoes don't keep well in the fridge.
Since they take a while to soften and cooking them too long makes them mushy, skip potatoes if using Instant Pot.

Seasonings:

If you have a nice piece of meat with a lot of bones and fat, salt and pepper are all that is necessary to season this flavored old fashioned vegetable beef soup.

However, sometimes the broth needs fortification. There is no shame in adding Vegeta (if you use it), or store-bought beef stock powder or broth.
We like beef bouillon cubes for that extra taste.
For a French twist add rosemary and thyme, or for the Italian taste, basil and oregano.

Noodles:

Any and all noodles are good to go! Here are a few ideas: alphabet noodles, pappardelle, tarhana (or trahana, traditional Bosnian noodles), ramen, angel hair, vermicelli, etc.
In a pinch? Break down spaghetti or lasagna sheets into small pieces.
Semolina noodles too! (Check out our chicken semolina noodle soup for instructions.)
Whichever noodles you're using, adjust the cooking time to them!

Instructions

Here are the stovetop and Instant Pot instructions for our veggie beef soup with clear broth.

Stovetop:

Four photographs side by side of a pot filled with veggies on a table.

Step 1. Combine all ingredients in a pot. Top with water. Bring to a boil.

Step 2. Simmer for 2+ hours.

Four photographs side by side of a pot with soup and vegetables and meat being cut into it.

Step 3. Strain the broth into a different pot. Discard ingredients except for carrots and meat, and return them to the soup.

Four photographs of soup in a pot, cooking and with noodles and parsley added in photos three and four.

Step 4. Bring to a light boil. Add noodles and parsley. Cook for 10 more min.

Instant Pot:

Step 1. In the Instant Pot combine all ingredients, and top with water. (Not pictured) Secure the lid and pressure cook for 40 minutes.

Step 2. (Not pictured) Release the pressure.

Two photos side by side of an Instant Pot done cooking, and straining the soup.

Step 3. Open the Instant Pot. Strain the broth into a different pot. (Not pictured) Transfer to the stovetop.

Two photos side by side of carrots and meat and noodles added to soup pot.

Step 4. Return meat and carrots to the soup. Add noodles and cook until they soften.

Handling

Serving:

As per preference, serve warm or hot. Serve as a standalone meal or an appetizer.
Homemade bread and mini fried breads go great with this soup!

Storing:

If planning to eat soup within the next 24 hours, wait for it to cool down, then transfer it to the fridge.
If planning to eat the soup (or some of it) later than that, don't add noodles (or garnish with parsley) right away. Instead, let the soup cool down, then transfer it to the fridge for up to 3 days. When ready to eat, bring the soup to a low boil, lower the temperature, and then add in noodles and parsley. Serve when the noodles soften.

Reheating:

The best way to reheat it is on the stovetop, on low, for at least 15 minutes, (or until it's hot).
(Look above if you stored it for longer than 24 hours.)

Freezing:

We don't recommend freezing the entire soup. (The ingredients don't work well together after being frozen and thawed.) However, the broth is fantastic and can last in the freezer for up to 3 months.
To freeze, before you add the noodles, strain the soup into freezer ware leaving ⅕ of the container(s) free. (Broth liquid increases in volume when frozen.) Use the meat and carrots for another dish. Discard the remaining ingredients.
Meanwhile, let the broth cool down completely, then transfer it to the freezer. When ready to use, let it thaw at room temperature for a few hours. Alternatively, transfer it to the fridge the night before. Reheat or use as desired.

Recipe FAQs

Why does my vegetable beef soup taste bland?

There could be several reasons. Too much liquid, too short of a cooking time, too little seasonings, or not enough fat and bones on the meat.

What is the secret to making good soup?

Time. Vegetable beef soup really is tastiest when the ingredients simmer for a few hours.

Does soup taste better the longer you cook it?

Generally. If it's a soup with clear broth, like chicken noodle or vegetable beef noodle soup, then yes. However, if you're making a creamy soup sticking to the recommended time is the way to go.

Can I use different types of noodles together in this soup?

Absolutely! Just adjust the timing to the noodles. You may have to drop one kind in a few minutes earlier.

More Soups

A spoonful of soup being held over a bowl full of soup on a plate.

It's no secret we are crazy about soups! Here are just a few:

Ground Beef Minestrone for those of us who love ground beef and veggies together,
the okra creamy goodness that's Bosnian Bey's Soup (begova čorba),
more creaminess with Spaghetti Squash and Potatoes,
a simple, few-ingredient Stovetop Potato Soup, and
hearty and tasty Cabbage Soup (Instant Pot and stovetop), oh my!

Thoughts?

If you make today's beef and vegetable soup (whether on the stovetop or Instant Pot) 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!

Old Fashioned Beef Vegetable Noodle Soup [Instant Pot, Stovetop]

Aida

This is an easy recipe for a nourishing vegetable soup with beef. A classic and beloved soup that the whole family will enjoy.

5 from 1 vote

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Prep Time 10

Cook Time 2 10

Course Soups & Stews

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

Servings

Calories 476 kcal

Ingredients

▢ 1-2 pounds beef chuck like beef in-bone cuts cut into chunks, any cuts with fat or fat and bone are good to go
▢ 2-3 carrots medium, peeled, diced as preferred
▢ 3-4 celery sticks with greenery or 1-2 celery roots
▢ 1-2 onions medium, peeled, cut in half
▢ 2 handfuls fresh parsley uncut, plus a little more minced for the garnish
▢ Salt and pepper to taste
▢ 1-2 (Optional) beef bouillon cubes look below
▢ 8-9 cups water or beef broth if not using bouillon cubes plus a little more
▢ noodles of choice

Instructions

Stovetop

In a deep pot combine all ingredients (except noodles and parsley for garnish). (If using, add bouillon cubes, stock powder, or Vegeta.) Top with about 3 liters (approximately a little more than 3 quartz) of water. Bring to a boil on high.
Bring temperature down to low and continue simmering for at least 2 hours (longer if you can). Add a little water at a time as necessary throughout to replenish the evaporated liquid. Taste the broth every now and adjust seasonings as needed.
In a different pot strain the liquid broth. Return soup to the stovetop. Meanwhile, discard all ingredients in the colander except carrots and meat. Return carrots to the soup. Cut meat away from the bone and remaining fat, then dice or rip it apart and return to the soup as well. Bring to a low boil.
Add noodles in, and simmer until they soften. Turn the heat off. Garnish soup with minced parsley. Look below for handling options.

Instant Pot

In the Instant Pot combine all ingredients (except noodles and parsley for garnishing). Fill it up with approximately 3 liters of water (a little bit more than 3 quarts), but make sure the ingredients plus water don’t go over the maximum limit for your Instant Pot. Secure the lid. Pressure cook on high for 40 minutes. (It will take 15-20 minutes for the Instant Pot to pressurize before the cooking begins.)
After the time is up, release the pressure naturally (about 30 minutes), or use the quick release method (about 5-7 minutes). The float valve will drop and the lid will unlock and open when all of the pressure is out.
Once the Instant Pot is safe to open strain the broth into a different pot. Transfer the pot to the stovetop and turn the temperature on to low. (Alternatively, you can return the broth to the Instant Pot and do the remaining steps on the simmer option, but we find this takes too long.)
Meanwhile, discard all ingredients in the colander except carrots and meat. Return carrots to the soup. Cut meat away from the bone and remaining fat, then dice or rip it apart and return to the soup as well. Bring to a low boil.
Add noodles in, and simmer until they soften. Turn the heat off. Garnish soup with minced parsley. (If planning to store the soup (or a portion of it) in the fridge for a few days, don't add noodles in right away. Instead, when ready to consume, bring it to a low boil and add in noodles and parsley.) Look below for handling options.

Video

Notes

Ingredient notes

Flavoring: Some are strongly against adding bouillon cubes, Vegeta, and/or stock powder or broth liquid. While these ingredients do enhance the flavor, it’s up to you whether to add them or not. If you decide against them, look for a cut of meat with a lot of fat and bones.

Noodle options: The beauty of this soup is that you can use any type of noodles, from the alphabet to pappardelle, or a combination of different kinds. (We’ve used spaghetti and lasagna broken into pieces when in a pinch.) You can also opt for semolina noodles (see our chicken noodle), as well as Balkan traditional tarhana (trahana) noodles.

Instant Pot vs Stovetop?

Which one should you use? While this is up to you we generally prefer the stovetop for this soup. Instant Pot is generally used to save time. However, with this much liquid in the pot, it takes a long time to pressurize and depressurize, so this makes using the Instant Pot a moot point. On the other hand, the meat truly is more tender after the Instant Pot. So really, it's up to you what you want to use.

Handling

Serving: Serve warm or hot, as a standalone meal or an appetizer.

Storing: 1. If planning to eat soup within the next 24 hours, wait for it to cool down, then transfer it to the fridge. 2. If planning to eat the soup (or some of it) later than that, don't add noodles (or garnish with parsley) right away. Instead, let the soup cool down, then transfer it to the fridge for up to 3 days. When ready to eat, bring the soup to a low boil, lower the temperature, and then add in noodles and parsley. Serve when the noodles soften.

Reheating: 1. The best way to reheat it is on the stovetop, on low, for at least 15 minutes, (or until it's hot). (Look at storing if you stored it for longer than 24 hours.)

Freezing: We don't recommend freezing the entire soup. (The ingredients don't work well together after being frozen and thawed.) However, the broth is fantastic and can last in the freezer for up to 3 months. 1. To freeze, before you add the noodles, strain the soup into freezer ware leaving ⅕ of the container(s) free. (Broth liquid increases in volume when frozen.) Use the meat and carrots for another dish. Discard the remaining ingredients. 2. Meanwhile, let the broth cool down completely, then transfer it to the freezer. When ready to use, let it thaw at room temperature for a few hours. Alternatively, transfer it to the fridge the night before. Reheat or use as desired.

Nutrition

Serving: 2-3 ladlessCalories: 476kcalCarbohydrates: 9.4gProtein: 54.7gFat: 22.9gSaturated Fat: 8.8gCholesterol: 186mgSodium: 317mgSugar: 1.9g

Tried this recipe?Let us know how it was!

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Easy Fig Jam [No Pectin, Stovetop, Few Ingredients]

Jul 29, 2019 · 5 Comments

Fig jam, sweet and luscious, captures the essence of Adriatic summers. With just a few ingredients and no pectin, this homemade version is as versatile as it is simple, perfect for pairing with cheeses, prosciutto, or spreading on warm bread. Shall we?

Jar with fig jam, and figs spread on a pink table.

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Background

The transition from summer to fall is made sweeter with the preserves made for winter.

One of our favorites is the fig jam, which fills the kitchen with the cozy scent of simmering sweetness. Figs are common across the Balkans, especially along the Adriatic coast, where nearly every garden has its own tree.

Making fig jam is simple and easy.

Just a few ingredients are needed — figs, lemon, and sugar being the main ones. The jam is cooked on the stovetop, and no pectin is required. Perfect for meza, pogacha, or even as a topping for cornmeal, fig jam adds a touch of elegance to any spread.

Ingredients

Here are the ingredients you'll need to make a homemade fig jam.

Figs. Fresh.
Lemon. Juice only.
Sugar. Granulated.
Vanilla Extract. Liquid or powder.
Rum Extract.
(Optional) Walnuts, cinnamon, ginger.

Instructions

Simple instructions for the homemade fig jam.

Two photos, side by side, of figs being cut and marinated.

Step 1. Halve or quarter figs. Marinate with lemon.

Four photographs, two by two of jam being cooked and jars being sterlized.

Step 2. Bring sugar, vanilla, and water to boil. Add figs.

Step 3. Sterliize jars. Remove foam.

Six photos, two by three, of the jam being made.

Step 4. Blend jam. Add additions.

Step 5. Jar jam. Flip.

Expert Tips

Here are tips that may come in handy as you make your fig jam at home.

Find the Right Figs: Choose small, ripe figs that are tender but not too soft. Avoid large or overripe figs, which can make the jam bitter.

Marinate in Lemon: Quarter the figs and marinate them in lemon juice. No need to peel the skin, it's fully edible when the figs are ripe.

To Blend or Not to Blend: Blend the jam to your liking—fully, partially, or not at all, depending on the texture you prefer.

Sugar, Yay or Nay?: Use just enough sugar to prevent bitterness. Figs are naturally sweet, but a small amount of sugar ensures balance.

Spices and Nuts: Enhance the jam with cinnamon or ginger, but only one. Add chopped walnuts, almonds, or hazelnuts—just one type of nut per batch.

Handling

Serving: serve jam by itself, on top of homemade bread, or with desserts.

Storing: store jars in a dark, cool, pantry for several months. Once you open up a jar, transfer it to the fridge and consume jam within 7-10 days.

Fun Fig Facts

Fig jam in a jar from above, and a few fig halves on pink background.

Figs are inverted flowers, pollinated by wasps.
Female wasps enter figs to lay eggs, then die inside.
An enzyme called ficin dissolves the wasps before the fig ripens.
The crunch in figs? Just seeds, not insects.
Male figs are inedible, with rough skin and holes.
Male wasps dig tunnels for females to leave and then die.
Female wasps pollinate female figs, losing their wings inside.
Each fig species has its own unique wasp partner.

More Jams and Preserves

We love jams, preserves, and sauces... and you might too!

Thoughts?

If you made our fig jam (džem od smokava) 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!

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Simple Potato Soup Recipe [Stovetop, Few Ingredients]

Jul 22, 2019 · 18 Comments

Our simple potato soup recipe made on a stovetop requires just a few ingredients. It's a great alternative to the loaded potato soup. Chunky, thick, and brothy, it overflows with potatoes and carrots. Made with vegetable, or chicken broth, this soup is quick and yummy!

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Background

Come November I'm kind of done with creamy soups for a while. Hey, I love a loaded potato soup with a bunch of soup toppings as much as the next girl!

But every now and then I crave a lighter broth that's thick in a chunky and non-too-creamy way. A simple potato soup with just a few ingredients.

Today's recipe is a perfect example!

It's a stovetop soup that's:

deliciously chunky but light,
(optionally) enriched with a pinch of heavy cream (no milk!),
and ultimately, an easy potato soup with vegetable or chicken broth.

Simple ingredients. (Forget the leeks, sausage, and mushrooms!) Great taste! (YUM!) Made from scratch in about 30-40 minutes. (Quick and easy!)

Shall we?

Ingredients

Here are the few ingredients you'll need to make this easy potato soup.

Potatoes: Yukon Gold potatoes are the best potatoes for this soup. (Even Wikipedia calls these potatoes the "jack-of-all-trades" due to their versatility, durability, and sweet-ish flavor.) Dice them small for easier and quicker cooking. They taste better in smaller bites, and they still give you that chunky potato soup. Alternatively, go for Russett or Red. Avoid fingerling potatoes.

Carrots: they give a touch of sweetness without overpowering the dish. Try different cutting methods for different soup textures (diced, minced, grated).

Onion: white and yellow onions both work for this soup. You can also dice these any size depending on how you like onions in your food. (I like what onions do for a dish but prefer not to bite into them, so I opt for grating.)

Herbs and seasonings: a regular medley of salt, pepper, and parsley (fresh is best, but dry works too) is your best bet. Paprika is the main seasoning, and whichever type you choose will have an influence on the taste (hot, mild, smokey, etc.). Alternatively, use your own spice mix.

Broth: it's best if you make this easy potato soup with chicken broth. However, if you prefer a vegetarian potato soup, just switch it up with vegetable broth. Beef broth is really the last choice, as it may make the soup "heavier." Alternatively, use water and add a stock or bouillon cube or powder, or other seasonings to give it your preferred flavor.

Heavy cream and flour (thickeners): this simple potato soup recipe does require a little bit of heavy cream and one tablespoon of flour to thicken it. The broth is on the lighter side, so just a pinch will do. Start with an ounce and move up to 3.5, adjusting to taste (about 30-100ml). If you opt for just one thickener adjust the volumes accordingly. Alternatively, when the soup is almost ready, blend ⅓ of the potatoes with an immersion blender.

Instructions

Here is how to make this brothy, chunky potato soup in a few easy steps.

Two photos side by side of a pot cooking soup: one with oil and butter, another with carrots.

Step 1. Heat up the oil. Add carrot, onion, and garlic. Sauté.

Two photographs, side by side, of a pot with carrots, seasonings and broth.

Step 2. Add spices and flour, and stir occasionally. Add broth and bring to a boil.

Two photographs, side by side, of potato soup: pot with ingredients.

Step 3. Add potatoes and cook for 25 min. Add heavy cream and parsley. Simmer for 10 minutes.

Handling

Serving: serve this chunky potato soup warm. It goes well with fermented salads and homemade bread. Keep leftovers in a sealed container in the refrigerator for up to 24 hours. This dish is best consumed on the same day.

Reheating: reheat on the stovetop, or using your preferred method. Do not reheat twice! Reheating it on the stovetop is your best option because it warms up more evenly this way

Freezing: nope!

Simple Potato Soup FAQs

Should potatoes be cooked before adding them to the soup?

No. There is no need to cook potatoes before adding them to the soup.

Can you leave the skin on potatoes for this soup?

No. Peel and dice the potatoes before you add them to the pot.

Can I freeze this soup?

No.

Potatoes kept in the freezer turn into mush when you try to thaw them. Industrial-grade equipment is necessary to freeze them instantly before they lose their structure.

In fact, it's best not to keep cooked potatoes in the fridge for longer than a day.

Can I make this potato soup in Instant Pot?

Yes, you can, but you shouldn't!

Instant Pot is usually used to shorten cooking time. This easy potato soup only takes about 35 minutes from start to finish. It would take about the same amount of time, if not longer, for Instant Pot to build pressure and cook it.

So yes, you're welcome to use Instant Pot, however, there is no need for it.

More Soups

Thoughts?

If you made our simple potato soup recipe 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!

(Recipe by S. Hajdarević)

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Apricot Cheesecake

Jul 14, 2019 · 4 Comments

Silky apricot cheesecake based on whipped cream and curd cheese filling plus just the right amount of not-overly-crunchy crust makes for one delicious dessert you’ll put on a rotation in your repertoire. This one comes to you all the way from Austria.

apricot cheesecake, cheesecake, apricots | balkanlunchbox.com

This is one fancy apricot cheesecake.

Or is it a classic apricot cheesecake?

Cheesecake lovers - veterans - enlighten me!

HOW COME WE'RE DOING A CHEESECAKE ON BLB?

Cheesecakes aren't Balkan by any means. Balkan sweets and treats usually involve pies, tarts and cakes with seasonal fruit and jams, walnut based crusts and fillings and many, many, many simple syrup desserts (roses, poached apples, etc.).

However…

Remember about ten years ago when the US discovered avocado, became obsessed, and now it's all avocado this avocado that? Same happened with the Balkans and cheesecake. Today, most Sarajevo pastry shops have at least one cheesecake option, and they usually call it just "cheese."

It was my Austrian friend's idea to add a recipe for "cheese" on BLB.

APRICOT CHEESECAKE

Let me backtrack.

My family has a tradition of taking in adventurous travelers, quarreled lovers, runaway cousins who marry young (and later their worried parents), strangers from the country, strangers from other countries, and once a dog on his way to adoption who we kept (fat and happy) for 15 years.

My favorite are those strange souls who come to Sarajevo in search of something. But what? A city with modern, liberal Muslims living alongside Christians? Those overly simplified European-Jerusalem references? Second world fetishism?

They don't even know.

I secretly hope it's about the food. And in case of Thomas, my Austrian friend, I think it was.

(Sidebar: did you know Austria is continually voted as the country with best standard of living in Europe? Thomas, for example, got a government stipend to travel and learn a new language for 6 months. Not once but twice.

Each time, his job was waiting for him.

Everyone in the US who heard about this lost their mind. They were like "You have a job after all that time away?"

Everyone in Sarajevo who heard about this also lost their mind. They were like "You have a job?"

I could write a book on these examples. Here's one more.

Another Austrian friend gave birth two years ago. She's just now returning to work.

Meanwhile, women in B&H lose their jobs when they get pregnant. And women in the US give birth on their lunch break and run back to work for the 1PM meeting.)

On the surface, Thomas came to Sarajevo so he could expand his Bosnian vocabulary to romance his beautiful, multilingual girlfriend with.

What he discovered was an incredible ability to clean his plate. It almost bordered on moral obligation.

(That, or Bosnian food agreed with him as it happens to most travelers.)

It was hypnotic to watch him.

He'd start with a large bowl of soup.

(Aside from DNA, a reliable test of Balkan origin is a person's passion for soup. We believe you should eat something with a spoon every day lest you die a horrible death. So yes, by the looks of him Thomas is as Austrian as they come: fit, tall, blondish, light-eyed, mid 40s going on 33, bikes 50km daily for fun... But between us, I wouldn't be surprised if his deep love for the spoon points to a great-great-grandma who herself ahem tried Balkan cuisine 😉 )

He ate soup with bread, sometimes two bowls or more. There were times he'd come home from a bike ride and eat it from the pot it cooked in, straight from the fridge, tapping chunks of fat collected on top with a spoon like an archeologist digging for treasure.

He ate the courses slowly, somehow always finishing at the same time as everyone else. Except for the salad.

He ate the salad last, from a separate plate. Like a meal post scriptum.

It was beautiful.

No matter what was put in front of him - and he tried everything - Thomas ate it with curiosity. Veal? Yes! Lamb? Yes! Fried mini breads? Yes! Yes! Yes!

Impressed, I wanted to do something he'd remember this trip by.

(When asked if he'd be returning he declined. Twice was enough, he thought, he was getting to an age where he didn't want his life to resemble a student abroad trip.)

I hoped long after we've consumed the apricot cheesecake and he'd forgotten being here, the four of us'd be drinking wine somewhere by the sea. I'd say "Thomas, do you remember the cheesecake we filmed?" And he'd say something like "why yes, my hands looked really good in that video!"

APRICOT CHEESECAKE CRUST

As Thomas had experience making pastries, I asked if for filming he'd choose a dessert he makes a lot.

His choice is the current apricot cheesecake, slightly adapted from here. Apricots are one option. Peaches or pineapples work well too.

Our cheesecake stands at about 4 inches. This tall beauty is encased in a buttery, baked crust softer than our New Year's jam crescents: those oh-so-breakable, melt-in-your mouth cookies of which you can never eat just a few.

(This of course means cheesecake dough needs to sit in the fridge for at least 30 minutes. Yet you'll be having so much fun making the filling you won't notice the time go by.)

APRICOT CHEESECAKE FILLING

The filling consists of two parts.

Part one is curd cheese mixed with yolks. Curd cheese gives it grit. It distinguishes it from ordinary cheesecakes. This one is at once very sweet and very sour. But where you're used to biting into bland smoothness, here you'll be taking a bite of distinct substance.

Ricotta and cottage both work, as does young cow cheese if you can find it. As curd cheese has a higher liquid consistency compared to compact cream cheeses and cheese products, get rid of it beforehand by squeezing curd cheese in a dish towel. (In other cheesecake recipes you'll notice flour in this step as it also has the quality of extinguishing wetness.)

(This is a good time to take the dough out of the fridge.)

Second part of the filling are egg whites and whipping cream whipped up into soft peaks. Separately at first. Then combined with each other. Once weaved into a satisfactory matrimony, these are combined with the filling mixture from the first part.

Don't worry if this doesn't make sense written out here. The directions below are more concise, and the video demonstrates everything.

GENERAL CHEESECAKE TIPS

You can now roll out the dough, place it into a cake mold and stuff it to your heart's content. Jewel it up with apricots (fresh or canned), and bake til done.

The only troublesome step of this process is waiting for cheesecake to cool.

But you must!

Harold McGee explains that cracks and depressions (when the cheesecake rises and then plops down) can be eliminated by a long mixing time and longer baking time on low temp. (Reminds me of the type of drying we do with baklava: longer time, lower temperatures.)

Additional McGee tip I used with success was leaving baked cheesecake in warm (turned-off) oven with the doors open for 30-ish minutes.

I also listened to Jamie Oliver who recommends cheesecake be put in the fridge to cool down at least 3 hours before devouring.

Soon after the video was finished, Thomas left these parts to complete his adventure before returning to (the best standard of living but far less venturesome) Austria and his beautiful, multilingual girlfriend.

Each time our fearless travelers leave, our homes seem too big and far too empty. But until our next valiant visitor makes a pit stop in Sarajevo, there is always the apricot cheesecake.

Savory Crepes [Layered, Spinach and Cheese Filling]

Apr 23, 2019 · 5 Comments

Easy, layered savory crepes with a spinach and cheese filling are a flavorful twist to the classic crepe. Delicious crepes are neatly stacked, generously stuffed, luxuriously topped, and baked until golden. Shall we?

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Background

Here is a great crepe lunch or dinner idea: layered savory crepes with a rich spinach and cheese filling!

Savory crepes are easy to make! They take a little bit of time - you have to fry each separately - but other than that, they're super simple to prepare.

To recap, crepes are nothing more than super thin, wide, pancakes. They're deliciously neutral in taste. Fillings make them savory or sweet.

Moreover, if you want to make crepes into a lunch or dinner, the best way to do this is to make a richer filling. Our spinach and cheese filling is exactly that!

In addition to stuffing crepes with a hearty filling, we stack them on top of each other, until the dish looks like a mini cake.

Add to that a scrumptious egg and sour cream topping (and a quick bake!), and you've left with the most tasty and golden layered savory crepes ever!

Ingredients

To make the savory crepe batter (which is really the same as regular crepe batter), as well as the flavorful spinach filling - you'll need the following:

- White Flour - we haven't tried using different flours. If you have, leave a comment below!
- Baking Powder - to make them fluffier.
- Salt - just a pinch.
- Eggs - regular eggs.
- Milk - regular or almond milk are best. Substitute with water if you must.
- Oil - to grease the pan in between crepes.
- Baby Spinach - washed and cut into thin stripes.
- Feta - feta, local Travnik cheese, or Halloumi are the best.
- Sour Cream - regular sour cream.
- Soft Cheese - goat cheese, Ricotta, even cottage work well.
- Butter - regular butter.

Instructions

Here are the instructions for today's dish:

Six photographs, two by three, of crepes being made in a blue bowl.

Step 1. Make Batter.

Four photographs, two by two, of a crepe being made in a black pan.

Step 2. Fry Crepes.

Eight photographs, two by four, of different stuffing ingredients added to a bowl and mixed together.

Step 3. Make Filling.

Four photographs, two by two, of crepes layered in a pan, and filled with the filling.

Step 4. Fill Crepes and Bake.

Four photographs, two by two, of topping being made and poured over crepes in the pan.

Step 5. Make Topping, Pour and Bake.

Recipe FAQs

What's the secret to great crepes?

We found these secrets to be of the greatest importance:
- The batter should rest in the fridge for at least 1-2 hours (if you have the time).
- Also, the batter needs to be completely smooth and crumb-free.
- The pan (preferably the crepe pan) has to be extremely hot.
- Practice!

What goes with savory crepes?

Our savory crepe recipe is a standalone dish!

If you want to add an appetizer or a salad, we recommend the local meat and cheese board meza, roasted red pepper sauce, cabbage salad, or a soup like cream of spaghetti squash, or egg drop soup.

What can you put in savory crepes?

There are a million different savory crepe fillings, and filling combinations! Here are some ideas:

- Mushrooms
- Seasonal Veggies
- Ham and cheese
- Fish
- Ground beef or pork
- Chicken
- Feta
- Eggs.

Handling

Serving: serve warm. Add a soup, or some meat patties if you want to make it into an even more decadent dish. Also, shopska salad goes fantastic with it!

Storing: store in an airtight container for up to 2 days.

Reheating: reheat using your favorite method.

More Crepe and Spinach Recipes

You may like some of our other crepe or spinach goodies!

Thoughts?

If you made savory crepes with spinach and cheese filling 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!

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Chocolate Hazelnut Cake (Šamponeze Torta)

Jan 23, 2019 · 9 Comments

Chocolate hazelnut cake is a classic, rich, and decadent cake that's surprisingly easy to make! Known regionally as šamponeze torta, this luscious dessert is a perfect marriage of substance and delicacy. Shall we?

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Background

Think of hazelnut chocolate cake (šamponeze torta), as the lovechild of the meringue cake and our mom's classic chocolate walnut cake.

Being one of the most popular Balkan cakes, šamponeze was all the rage in 1980s Belgrade pastry shops where it was sold in cookie form with a pink button on top.

It consists of three layers of hazelnut-infused meringue, and classic cream (filling) made with high-quality ingredients like eggs, butter, and chocolate.

Hazelnut chocolate cake is the type of dessert that your grandmother served after dinner. A dessert after which you feel fully satiated and satisfied.

Ingredients

We love traditional cakes because they're made with pronounceable ingredients we already have in the pantry or fridge. This is exactly the case with the ingredients for today's chocolate hazelnut cake (šamponeze torta).

Hazelnuts - roasted, peeled, and ground. Substitute, or mix, with walnuts. However, since the nuts carry most of the taste in this cake, the taste will be different. Walnuts are more 'earthy,' moist, and make the cake feel denser.

Important note: while regular hazelnuts are more affordable, it's worth spending a few bucks more for hazelnuts that have been roasted and peeled beforehand.

Eggs - whites are used for this hazelnut chocolate cake, and yolks for the cream (filling). No substitutions! For the best results, leave eggs at room temperature or an hour or two before you plan to make the cake.

Sugar - both the confectioner's and granulated white sugars are needed. Avoid substitutions.

Butter - regular butter. Avoid butter substitutes.

Chocolate - dark chocolate, baking chocolate, or chocolate chips will do the trick. (If you're feeling adventurous, try Milka or Hersey's milk chocolate, lower the sugar volume a bit, and report back!)

Salt - just a pinch!

Vinegar - just a tablespoon!

Instructions

Here are the instructions for today's chocolate hazelnut cake (šamponeze torta)!

Make the Cake

Six photos, two by three, of preparation process: a hand pouring ingredients into a green bowl, and later mixing them.

Step 1. Using a hand mixer, mix egg whites and a pinch of salt until the batter becomes frothy. Add sugar and continue mixing. Add vinegar and mix until you get stiff peaks. Heat oven to 300°F (150°C).

Six photos, two by three, of the bake being prepared, placed in a pan and baked.

Step 2. Add ground hazelnuts to the bowl and mix with a wooden spoon until completely integrated.
Step 3. Line a baking pan with baking paper, and divide into 3 equal rectangles. Transfer the cake batter to the rectangles ensuring equal distribution.
Step 4. Bake for 1 hour.
Step 5. Set aside to cool for 20 minutes.

Make the Cream (Frosting and Filling), Parallel to the Baking

Ten photographs, two by five, of the cake cream being made in a bain marie. First two photos are of water, then a bowl with eggs, confectioner's sugar and mixer. Then a chocolate is added. Then it's removed off the heat and butter is added.

Step 1. Make a double boiler (water bath) on the stove. Take one pot, fill it ½ with water, and bring to a boil.
Step 2. Add a mixing bowl with yolks, water, and confectioner's sugar on top. Mix with a hand mixer until eggs and sugar integrate and turn pale yellow.
Step 3. Add chocolate and mix it in until completely integrated. Move off the stove.
Step 4. Add butter and mix it with a mixer or a wooden spoon until completely integrated.
Step 5. Transfer to the fridge for at least 30 minutes so it somewhat stiffens.

Combine Cake and Cream

Two photos, side by side, of hand pulling parchment paper from the cake, and spreading filling on the cake.

Step 1. Carefully remove cake pieces from the pan, and take the parchment paper off.
Step 2. Place a cake piece on a plate or working space and empty ¼ of the cream onto it, spreading it evenly over the top with a spatula. Place the next cake piece on top and repeat the process. Finally, add the last cake piece and repeat.
Step 3. (Not pictured.) Spread the remaining ¼ of the cream over the cake's sides covering everything.
Step 4. (Not pictured.) Garnish.
Step 5. Leave the chocolate hazelnut cake (šamponeze) in the fridge to stiffen, for at least 2 but preferably 4 hours.

Handling

Here are some tips on how to store and serve the hazelnut chocolate cake (šamponeze).

Serving: cut the cake into 1-inch (about 2-3 cm) pieces and (if you wish) serve along with a beverage like Bosnian coffee, or elderflower cordial. (If you're super adventurous, add a scoop of vanilla ice cream as well.)

However, only cut as many pieces as you plan to eat, and keep the rest in an airtight container (or wrapped in foil) in the fridge. This prevents the chocolate hazelnut cake from drying out.

Storing: store the cake in an airtight container (or wrapped in foil) in the fridge (or a cold place), for up to 4-5 days. The cake does get drier as the days go on, so it's best to consume it within a few days of making it. Take out 20-ish minutes before planning to serve, so it gets down to room temperature.

Recipe FAQs

Where are hazelnuts from?

Hazelnuts are native to Eurasia. Oregon is the largest hazelnut producer in North America, while Turkey, Spain, and Italy produce most of the European hazelnuts.

How do I roast hazelnuts? How do I peel hazelnuts?

Warm the oven to 220-300°F (100-150°C), depending on how hot your oven runs. Transfer hazelnuts to a sheet pan and roast them for about an hour or a little longer.

You can test for doneness by carefully removing one or two hazelnuts, blowing on them to cool them down, and then rubbing them between your fingers. If the skin peels off relatively easily, they're ready. If not, keep checking every 5 minutes by repeating the process. (However, don't over-bake, or they might burn.)

Once they've roasted, let hazelnuts cool down for 20-30 minutes, and then repeat the rubbing process to get rid of the skin. It's best to do this over a large kitchen towel, or some type of nylon or paper bag. (Hazelnut skin gets everywhere, and the process can get messy.)

Is hazelnut nutritious?

Absolutely. Hazelnut constitution is 6% water, 62% oil, 13% protein, and 17% carbs. They’re made up of mono-saturated fatty acids also known as good fats. It's widely thought that hazelnuts help prevent heart disease and support cardiovascular health.

How to make ground hazelnut?

After you roast and peel the hazelnuts, simply use a food processor or a blender to grind them. It's best to do it in small batches, and to only process or cut them a few seconds at a time. (Blend a few seconds, stop, blend a few more, stop, etc.) Overdoing it even by a few seconds can result in hazelnuts' texture going from floury to oily. This can make it hard for hazelnuts to be used in a recipe such as our chocolate hazelnut cake.

Cakes We Love

Here are a few more cakes we love in addition to our chocolate hazelnut cake (šamponeze torta)!

Expert Tips

Even if you have everything lined up, things can go wrong. Here are a few tips that can help you make a perfect chocolate hazelnut cake, and other cakes, perfect from the start.

First Timers. If you're making šamponeze for the first time, don't do it for a special occasion just yet! (This goes for all cakes!)

It'll probably come out fine. But in our experience, things tend to go wrong when we're under pressure, or have high expectations and not enough experience doing a new recipe.

Make it During Colder Months. There is something about hot weather that makes making meringue and other egg-based cakes challenging.

On the other hand, you can't control when the occasion you're making the cake for arises, such as summer birthdays, etc. If you're making it in hot weather, your kitchen should be cool, and the eggs as fresh as possible.

Keep the Eggs Outside. Take the eggs out of the fridge 1-2 hours before you make the cake, and keep them at room temperature. This makes meringue making process much easier.

Every Oven is Different. Yours may run hot or colder than others. Therefore, always go with your instinct and experience baking in your oven as it concerns the temperature.

As an example, the two of us bought the same oven brand and type as our mom. One oven runs normally, one hot, one colder. When we bake something, each one of us adjusts the temperature to get the same result.

Thoughts?

If you make today's chocolate hazelnut cake (šamponeze torta) 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!

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