Blog - Balkan Lunch Box

Meringue Cake (Španski Vjetar)

Sep 18, 2018 · 16 Comments

Meringue cake is the perfect marriage between (Pavlova-like) crunchy-but-soft egg white based cake and smooth filling made with whipped cream, butter, egg yolks and hazelnut. If you learn to make one cake in your entire life, make it this one!

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I mentioned this already.

Back in the day worth of a dessert was measured by the cost of its ingredients. Number of eggs. Grams of walnuts. Sugar.

Expensive was the cake with lots of eggs - so it had to stand the test of time. Prove itself. This unwritten rule is why certain sweets were made only on special occasions.

In many households this is still the case. Eggs are more available of course, but walnuts hold their ground.

If I had a garden I’d say fuck you to leafy greens and plant a walnut. My cooking philosophy is similar.

It took me a long time to prepare food well. So I don’t care about making avocado ice cream. Robert Greene’s advice to writers is to write classics or to write entertaining books. There is no third option. Apply this rule to anything and you’ll succeed.

This is why on Balkan Lunch Box the focus is - almost always - on classics. It's how you learn to make good food.

Same with baking. Get a few oldies under your belt. That’s the whole trick.

Making food is a compound interest endeavor. Everything you make gets stored somewhere. Morsels of knowledge pop up at the most opportune time.

So if you’re investing the time learn the most important thing.

THE ONLY TWO CAKES YOU NEED TO KNOW HOW TO MAKE: CHOCOLATE WALNUT CAKE AND MERINGUE CAKE

I am no Martha, but for a food blogger I bake decently. I slay two classic cakes.

Here’s the thing tho. I learned everything by first making good dough for bread.

(Which, when conquered, will help you make strudel, pizza and phyllo for pies, pastries and crescents. You can then move to intricacies like sweet and savory dumplings.)

This shouldn’t even make sense as these two cakes are not exactly flour based.

The first cake I’m talking about is the chocolate and walnut cake. It’s the walnut cake my mom makes for everyone’s birthday. The recipe is several generations old. Mom learned it from grandma. Grandma watched great-grandma do it.

This cake is a traditional dessert. Three layers of - mainly eggs, sugar, chocolate and flour - cake plus three layers of frosting and filling - of the same material as cake plus lots of butter - for the grand finale.

It’s the prototypical regional chocolate walnut cake recipe. I know this because when we shared it in Balkan food groups on FB almost everyone who commented said the same thing: it was the cake their grandmother made.

You’re almost obligated to love it.

My (very close) second cake is today’s meringue cream cake. This meringue cream cake is sort of like Pavlova…

…if Pavlova had babies with a billionaire.

Salivating yet?

MERINGUE CAKE… MERINGUE DESSERT…

Meringue is what we call an egg-white based dessert. It’s what you get when you whisk the hell out of egg whites (along a pinch of salt and lots of sugar) and dry them in the oven. At low temperatures, over long period of time.

(Not all meringue is made this way. Italian meringue way, for example, asks that simple syrup be added to egg whites.)

Crunchy and chewy. Soft and hard. Dessert and a dessert base. Meringue is fundamentals of desserts.

Making a meringue dessert means creating mini snow mountains. As you whisk, the egg whites will transform from liquid into foam. As you continue, they’ll stiffen.

There are two levels of stiff: soft and hard peaks.

Soft peaks (called so due to resembling soft mountain peaks) are achieved as egg whites first turn from liquid to solid. This is the moment to add sugar. In How to Cook Everything Mark Bittman explains that sugar helps eggs retain moisture while cooking so “it’s less likely to fall and leak water.”

(Confectioner’s sugar is recommended. But we use the regular, granulated kind for this meringue cake with no problems.)

Hard peaks happen after a few more minutes of whisking. (A mixer will prevent you from injuring your hand.) Sugar dissolves. Peaks become stiffer. The substance becomes translucent and glazed.

Bittman says you’ll recognize hard peaks “when you remove your whisk, it [the mixture] will not fall over.” Another way to test for meringue hard peaks is to take the mixer out and flip the mixing bowl upside down. Everything should stay in the bowl.

Now on to Pavlova.

You’ve probably heard the name. Pavlova is the best known type of meringue dessert. (A delicate, delicious one!) Few layers of meringue are filled with cream. Then topped with fruit for dramatic effect.

Named after Anna Pavlova, this meringue evokes silhouette of a ballerina dress as it moves through space.

Today's meringue cake is better than Pavlova.

WHAT MAKES THIS MERINGUE CAKE BETTER?

Do me a favor before reading the rest of this article. Scroll down to watch the video! It’s worth a thousand pictures.

This meringue recipe is different than what you're used to. But you'll get used to it fast.

(Sidebar: do you ever wonder what happens to egg yolks left over after meringue is made? If you do, then today’s meringue cake will pacify the OCD demons.)

When the whisked-into-submission egg whites are drying in the oven, we turn to the egg yolks. (Well, just ahead of that we whip some whipped cream and leave it to cool.)

Egg yolks are mixed (with sugar) over a water bath. When they reach the desired consistency, flour and milk are added in.

After processing the yolks, we remove them from heat and add butter in. Later, we combine them with whipped cream. Half of it is further enriched by ground walnuts. (What else! Wait, hazelnuts work too.) The other half is the frosting.

Then these reconfigured egg yolks and egg whites make love.

The result is a meringue cake intertwined with layers of soft filling for the softest, melt-in-your-mouth, taste you’ve experienced.

It's easy to get used to better.

HOW TO NAIL MERINGUE EVERY TIME

Three things work for me.

The most important skill in nailing meringue each time is patience. Enthusiasm is great. Experience is better. (You might fail even after at first making perfect meringue several times. Patience will get you through the failure.)

How is the weather today? Hot? Or worse, humid? Don’t bother! Air-conditioning doesn't help. Wait for a cooler day.
Like baklava meringue is dried, not baked. This means low temperatures. This means a long time. (Don’t overdo it either. I've heard of famous chefs drying meringue overnight at 60°C. You don’t have time for that shit. One to two hours at 130°C-150°C will do just fine.)

Questionable advice I’ve read includes keeping the utensils and mixers clean. Is it a common occurrence to prepare food with dirty utensils? (Message to the one person in the world that doesn’t clean their equipment before baking/ cooking/ handing food: you're disgusting. Stop it!)

Another advice I don’t always agree with is to add sugar incrementally in between mixing. For this meringue cream cake I add it in just one somewhat slow swoop between soft and hard stiff phases and have never had a problem.

Meringue has became this worshipped and feared dessert du jour. (The way cupcakes, froyo and macaroons used to be.) But there is room neither for devotion nor terror here.

Meringue is a good dessert. Nothing more nothing less. You don’t need special powers. You can make great meringue just as you are in this moment.

Trust me.

THIS MERINGUE CAKE IS REALLY MAJDA’S CAKE

I never met Majda in person. I heard about her from my sister.

Aleksandra is in the event planning, she knows every cake maker in town.

Of those, Majda’s cakes were the best. When offered a choice, people chose Majda’s.

I too was a lucky recipient of Majda’s cakes. I really liked this one pudding cake of hers. A really simple cake. The kind you whip up with Petite Beurre cookies and chocolate pudding. It had a soft consistency. It was a cake to eat while you’re reading a good book.

(Another great thing about Majda was that she shared her recipes freely. I asked Aleksandra to ask for the recipe several years ago. Majda emailed me right away. I won’t lie, I never got around to making it.)

But the best cake Majda made is called ‘Spanish Wind.’ (I renamed it for the English text only. ‘Wind’ does not have the same colloquialism in Bosnian/ Serbian/ Croatian.) Everyone loves this cake.

A few years ago Majda got cancer. Fast one.

She stopped making cakes. She stopped taking calls. She disappeared in a manner of many cancered. Quickly. Violently.

I remember her husband’s FB post that day, a link to a song by a local band named aptly “I don’t feel like parting from you.” I understood him. Few months before this I experienced the same.

Like those that go, she left behind a lot. A young son. Loving husband. Family and friends. They sit around their dinner table, and she’s there. She never left. In thoughts. In photos. In stories. In memories.

What they don’t expect is that she’s walked through many of our conversations too. Each time one of us ate a good dessert the discussion easily turned to Majda.

And each time it was a short conversation. “No one will make cake the way Majda made cake,” was how it started and ended.

Not that we didn’t try to find the recipe for her cake. It’s a well-known regional cake. Something about hers though.

It was like a mature woman who knows her worth. She needs no extra trinkets. Rich, but you wouldn’t know it unless you sink your teeth in. She’s sensual and soft. But to grasp that you have to feel her smoothness in your mouth. She’s a minimalist. But her entire substance is pure gold.

Even as the years put a clear division between Majda and us, our neurons were forever stamped by a memory of her hands' work.

A few months ago, Aleksandra, mom and I were again reminiscing about cakes. Inevitably Majda came up. There would never be another cake like hers. There would never be another Majda.

I suddenly remember the email she sent me years ago, the one with the recipe for the pudding cake. It was a consolation prize, I knew, but comforting that at least we could make something of hers.

I pulled it up and started to read. The more I read, the more excited Aleksandra and mom got. I didn’t have as much experience in cakes. But even I noticed there was no mention of Petit Beurre nor the pudding.

Majda confused the recipes and sent me the wrong one. Her confusion left behind a fortune. In my inbox was the recipe for the cake!

The email was a glimpse into her prowess. It was written to someone who - she supposed - had made a few cakes in their life. Written the way a doctor scribbles a prescription having full confidence that the pharmacist would decipher it and make the right concoction.

Even as an email it was evident it was a cake she’d done thousands of times before.

She couldn’t have known that at the time she sent the email I had very little experience in cookery. She couldn’t have known that the email would fall down under the weight of other, ‘more pressing’ emails of the time.

She wouldn't have known back when she sent it that several years later, several years after her, one evening we'd cry collectively after we made it and it was her meringue cake.

Several years ago Majda closed that email with “goodbye from the cold Sarajevo.”

Hello from a warm September Sarajevo evening Majda. And thank you very much darling!

(Dedicated to Majda Hašimbegović)

Stewed Okra (Bamija, Bamya)

Sep 5, 2018 · 8 Comments

Stewed okra, also known as bamija (and also as baminja, bamia, or bamya), is a yummy, hearty dish made with tender pieces of meat stewed with okra and a blend of aromatic spices. Shall we?

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Background

Stewed okra, or bamija, is a beloved Bosnian dish with North African origins. Okra and tender meat (usually veal or beef) are simmered together to create a flavorful sauce that goes well with many sides, or by itself. Bamija's often enjoyed during Ramadan and Eid.

This dish takes a while to make. However, most of this time is spent waiting for the meat to stew and tenderize, you don't actually have to do much.

Okra, like tomatoes, is a fruit usually grouped with vegetables. Fresh okra is green, long, a bit bumpy, and tastes best when it's less than 2 inches long. In English, it's often called "Lady Fingers."

In the Balkans, okra is dried by stringing it like a necklace. This way okra dishes like stewed okra can be prepared year-round. Around the world, okra also goes by bamya, bamia, baminja and okro.

Okra has a unique taste. Think of it as a blend of tangy beans and asparagus. It pairs really well with different meats. Our stewed okra recipe is a great way to try this tasty vegetable, ahem, fruit.

Dry and Fresh Okra

Here's what okra (bamija) looks like dry and fresh.

Two photos side by side of dry okra (left) on a thread and fresh okra (right) on light backgrounds.

Dry (photo on the left):

Dry okra looks like a beaded necklace. Beads are the size of a fingernail.
As okra has a limited harvesting time, drying is a way of preserving it for year-round use. The beads are picked before okra ripens and threaded close together on an approximately 3-foot-long thin twine.
Hundreds of these strings are dried together in a shade, or even better, in a shaded drafty place. Buy one at a time. Just one string of okra is enough for a 4-serving main dish (like stewed okra), or for two soups.
Once you're ready to use it, take it off the string, and submerse it in water and vinegar. It's ready when it doubles in size. Dried okra never reaches the size of fresh okra, but it's grittier and tastier.

Fresh (photo on the right):

Fresh okra grows into long, thin, pointy pods. It's green when ripe, and each pod can grow between 2.5 and 5 inches. (Shorter okra is tastier!) Okra has a rough stem and stubby, tiny needles on its skin. When cut across it looks like a star from inside.
To make stewed okra, look for "baby okra," or rather, okra that's about 2 inches. If you can't find it, get the regular length and then cut it into ½ to 1-inch pieces.

Ingredients

Here are all the ingredients you'll need to make stewed okra (bamija).

Meat for stewed okra

Veal, sirloin, tenderloin, beef chuck, lamb, mutton

Veggies and Fruit for stewed okra

Lemon
Okra
Onion
Garlic
Carrots

Herbs and Seasonings for stewed okra

Parsley
Stock powder or Vegeta
Ground pepper
Paprika

And also...

Oil
Butter

Instructions

Here are simple instructions to make bamija (stewed okra).

Two photographs side by side of okra on a string (left), and okra submerged in water and lemon juice (right) on light background.

Step 1. Before making okra stew (bamija), "de-slime" okra. Get the dry okra off the thread (or cut it into pieces if it's fresh). Submerge in boiling water and lemon juice for at least 30 minutes.

Six photographs (2x3) of black pot filled with different ingredients (oil, butter, carrots, parsley, onion), and seasonings.

Step 2. Heat oil and butter. Add carrots, onion and parsley. Stir and simmer. Add veal and seasonings. Stir and simmer. Add water a little bit at a time. Simmer for at least 2.5 hours.

Two photos side by side of okra strained (left) and added to the sauce (right).

Step 3. Strain okra and add to stew. Simmer stewed okra for 30 more minutes.

Okra Slime Tips

Okra contains a thickening substance called mucilage, which is released when it's heated and mixed with moisture. Some cooks like okra specifically because of this ingredient that thickens the okra stew.

The rest of us don't like this substance and we like to get rid of it. Two easiest ways to get rid of okra slime before making stewed okra are as follows:

Cover okra with cold water, add the juice of ½ lemon, or 3-4 tablespoons of vinegar, and bring to a boil. Bring the temperature down to low and cook for 10-ish minutes. (Dry okra will double in size.) Strain and it's ready to use.
Cover okra with boiling water, and add the juice of ½ lemon, or 3-4 tablespoons of vinegar. Leave it for at least 30 minutes. (Dry okra will double in size.) Strain and it's ready to use.

Handling

Serving: serve stewed okra hot with homemade bread, dough balls called lokumi, a side of rice, or by itself. Most people dip into it with bread, but it can be consumed like stew, with a spoon.

Storing: cover the container with stewed okra and transfer it to the fridge for up to 48 hours. Reheat before eating. It's best to warm up only the amount you plan on eating. Do not reheat twice.

Reheating: reheat based on your preference. The best option is on the stovetop, on low until steam starts to come out.

Freezing: okra does not do well in the freezer. You're probably already using dried or freezer okra anyway, so it's not good to process sensitive produce too many times.

However, if you must freeze it, turn the stew off and cool it before adding the okra to it. Transfer to a freezer-safe container, and keep up to 2-3 months.

When you thaw the stew, follow the recipe steps to add okra in and finish cooking it. (Don't forget to cover okra with hot water and lemon juice for a while first.)

Silver bowl filled with a stew, on a gray background.

Recipe FAQs

What are the okra health benefits? What does okra do for the body?

According to WebMD, studies using concentrated okra suggest a 63% reduction in breast cancer cells. It potentially inhibits fat cell production and promotes cholesterol degradation.

It's a great source of B vitamins, as well as many minerals. Folklore has it that Cleopatra swore by okra's properties to reduce skin redness and keep its elasticity, and smoothness.

Finally, this fun plant has also been used as an aphrodisiac in the centuries past.

Is Bosnian bamija stew the same as Turkish Bamya?

It's similar. Bamija in Bosnian, just like bamya in Turkish, is the actual word for okra. The dish refers to a stew featuring okra.

However, in Bosnia and Herzegovina, generally, only one version of the stew is made (types of meat can vary), while in Turkey there are several different kinds of bamya stews.

What does okra taste like?

Okra's taste is somewhat like asparagus with a touch of green beans. When you bite into it, you'll sense both grit and freshness. Okra really comes into its own when mixed with tender meat in a sauce or a stew.

Why is okra called "lady's fingers" in English?

In English, okra is nicknamed "lady's fingers" because its elongated shape resembles dainty, older lady's fingers.

Which country food is okra stew?

It's believed that stewed okra originated in Africa. Today it is made all over the African continent, as well as the Middle East, the Mediterranean, and the Balkans. In North America, okra is especially popular in the Southern USA.

Other Dinner Ideas

On the blog:

Boss Sauce - Amazing Veal Sauce!
Veal Pâté - Talk About a Perfect Condiment!
Traditional Okra Bey's Soup - More Aphrodisiac Ideas!
Bosnian Veal Sauce - Oooooooooh!
Bean Stew - A Balkan Classic!
Cabbage Stew - You Haven't Eaten Cabbage Like This!

Around the web:

I found a fantastic plain okra (okro) recipe on My Diaspora Kitchen, a food blog by Chichi dedicated to sharing Nigerian cuisine. Plain okra is prepared by blending and boiling it, then pairing it with various stews, often palm oil-based. This dish is not only visually vibrant but also enhanced by the use of iru, a fermented locust bean seasoning that elevates soups and stews to an ultra-delicious level.
And if you're visiting Bosnia and Herzegovina, here's a nice travel guide that can answer most questions about getting to and around here.

Thoughts?

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

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

Prijatno and bon appetit!

More Recipes to ❤️

Veal Stew with Potatoes "Dive Bar Style"

Aug 6, 2018 · 16 Comments

Veal Stew with Potatoes (Dive Bar Style) is inspired by delicious stews one can find in a Balkan kafana (dive bar). You need one hour, some veal, and a bunch of veggies for this perfect weeknight broth. Shall we?

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What Is It

Veal stew with potatoes is a warm, hearty, flavorful dish. Potatoes, veggies and spices combine with the tenderest veal to create magic.

This recipe is on the menu of pretty much every Balkan kafana, (an old-school Balkan bar). Kafanas are known for whipping up an amazing entre or two, one of them usually being a stew like today's.

As several kafanas refused to reveal their particular recipe, we recreated it.

Well, Aleksandra did most of the work. You can thank her for today's flawless broth because (unless you own a dive bar), this is the closest you'll get to this incredible entre.

Three Reasons to Love Today's Dish

This stew is chockful of veggies and tender veal, so you can be confident in knowing your family will be eating healthy tonight.
This is THE recipe to start experimenting with veal, even if it intimidated you before. (Move over Osso Bucco!)
We know you're strapped on time! With just 1-hour start to finish, you can prepare this dish super fast, even on a weeknight.

Ingredients

Ingredient Notes

Veal: If you can't find veal, sub with a younger beef cut.
Veggies: cook with tougher, harder veggies that have lower water content. Carrot, onion, bell peppers, and (of course) potatoes work well. For a sweeter taste use sweet potatoes. Avoid: zucchini, squash, and eggplant.
Seasonings: these are what really give this stew that special taste, so don't sub them if you can. Our favorites are the paprika (we like the hotter kind, but sweet is ok too), Vegeta or beef stock powder, and (optional) oregano.
Flour: sub with cornstarch or blended potatoes. Here's how to thicken your stew without flour or cornstarch.

Lightning-fast Instructions

(Our lightning-fast instructions are here to give you an idea of how to make this dish. For more detailed information look at the recipe card below!)

Four similar photos of a pot filled with ingredients.

1. Heat butter. Add onion and sauté.
2. Add carrots and pepper and continue sautéing.

Four photos of pot with different ingredients.

3. Add meat and keep sautéing. Add spices and flour. Stir.
4. Add potatoes and broth, stir and cook. (Optional) garnish with parsley.

Recipe FAQs

Why is my veal so tough?

One of two reasons. You overcooked it or what was sold to you as veal was actually baby beef or beef.

What kind of meat is veal?

Veal is the meat from young calves.

Is veal a lamb?

No.

Is veal cow?

Yes.

How do you tenderize veal stew meat?

Veal is tender to start with. You don't need to tenderize it for this stew. If you're making veal cutlets you can flatten them, or marinate them.

Can you overcook veal stew?

Any stew that's cooked too long can be overcooked. Just follow today's recipe and you'll be fine.

How long should veal be cooked?

Veal cooking time depends on the dish. Today's veal stew takes one hour start to finish.

Bowl of stew with spoon and a kitchen towel.

More Veal Recipes

Would You Do Me a Favor?

If you make today's Veal Stew With Potatoes 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!

Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle)

Apr 29, 2018 · 12 Comments

Balkan-style Jägerschnitzel (lovačke šnicle), are mouthwatering cutlets in a light gravy, accented with peppers. Although a misnomer (in German-speaking regions these go by Balkanschnitzel, Paprikaschnitzel, or Zigeunerschnitzel), these cutlets are falling-off-the-fork delicious! Shall we?

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Background

Hunter's schnitzels are a very popular dish in the Balkans. Also known as jagerschnitzel, (and locally as lovačke šnicle), these cutlets were brought to the region in the 19th century, during the time of the Austro-Hungarian Empire.

Confession time!

Like many dishes, this hunter schnitzel's are called differently in different places. (Remember burek?) The dish we in the Balkans call jagerschnitzel (lovačke šnicle), in German-speaking regions goes by:

Balkanschnitzel (Balkan cutlet),
Paprikaschnitzel (pepper cutlet), or by the offensive
Zigeunerschnitzel (Gypsy cutlet).

The main difference between these cutlets is that German jagerschnitzel almost always has mushrooms in its gravy.

On the other hand, the Balkan-style jagerschnitzel (Balkanschnitzel, Paprikaschnigzel, and Zigeunerschnigzel) has peppers as the main gravy ingredient, in addition to others.

In short, the cutlets are the same, with slight gravy (sauce) differences. For easier preparation, we've included both, the stovetop and Instant Pot (pressure cooker) instructions.

Balkan Jagerschnitzel (Lovačke Šnicle)

Here are some more ways to recognize Balkan hunter's schnitzels.

They're usually made with veal, beef, or pork.

Jagerschnitzels here are not breaded (like it is in the US, and sometimes in German-speaking regions), however the cutlets can be slightly marinated.

They're always dredged in flour before frying. The flour, along with the broth and (sometimes) wine, helps create a tasty gravy, while the meat keeps its juices. Gravy thickness varies per preference, from sauce to stew-like.

In addition to peppers, you can add and subtract veggies. Carrots and mushrooms are our second favorites.

Ingredients

Here are the ingredients you'll need to make Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle).

Meat

Beef, veal, or pork cutlets. Look for thicker pieces, that you can pound.

Vegetables

Garlic.
Onion.
Carrots.
Pepper: yellow, red, and/or green bell pepper. Substitute with bull's horn peppers, Italian sweet peppers, (known as roge and babure).
(Optional) Tomatoes, mushrooms, and/or celery root.

Additional ingredients

Herbs and seasonings: paprika, parsley, salt, and pepper.
Broth: beef broth or beef bouillon melted in water.
Flour: regular white flour works best.
Oil: vegetable, canola, sunflower, and avocado oil all work. Substitute with your preferred oil, although we don't recommend olive oil due to a change of taste when it's heated.
Salt and pepper: preferably sea salt.
(Optional) Vegeta.
(Optional) Mustard (if marinating the meat).
(Optional) Red Wine and/or Tomato Sauce.

Marinade Ingredients (Optional)

Three small white and blue plates with different ingredients (Vegeta, mustard and oil) on dark blue marble background.

Instructions

Here are the instructions you'll need to make Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle). For your convenience, we've included both the stovetop and the Instant Pot (pressure cooker) steps.

Optional preparation step.

Four photographs, two by two, of schnitzels marinated with different ingredients: oil, mustard and Vegeta.

Preparation. If the cut you're buying is a little more muscular, older, or tougher, marinate your cutlets. If you can, do this the night before, and leave them in the fridge. Alternatively, 1-2 hours before cooking will suffice.

Pound the cutlets after marinating, but just before cooking.

Stovetop instructions for Balkan hunter schnitzels.

Four photographs, two by two, of schnitzels (photo one it's pounded, photo two dredged in flour, photo three it's seared in pan, photo four seared on the other side).

Step 1. Searing the Cutlets for Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle) on the stovetop. Pound and season each cutlet. In a deep pan, heat the oil on high until very hot. Dredge cutlets in flour and fry for 3-4 minutes on each side. Set cutlets aside and deglaze the bottom of the pot.

Four photographs, two by two, of a pan with different ingredients (photo one onion and garlic, photo two peppers added, photo three flour added, photo four broth added).

Step 2. Simmering the vegetables for Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle) on the stovetop. Add butter, onion, and garlic to the pan. Simmer. Add carrots, celery, pepper (and whatever other veggies you're using), and simmer for 2-3 minutes. Add seasonings and simmer for 8-10 minutes. Add flour and a little bit of broth. Mix well.

Two photos, side by side, one of pan holding schnitzels with other vegetables, and the last one with more broth added.

Step 3. Combining veggies and meat for Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle) on the stovetop. Return cutlets to the pan, and add a little bit of broth. Cover the pan. Simmer on the lowest setting for about 45-60 minutes. Keep adding a little bit of broth at the time. The cutlets are done when they are "falling-off-the-fork" tender.

Step 4 Parallel to other steps: Prepare your side.

Instant pot instructions for Balkan hunter schnitzels.

Four photographs (two by two) of cutlets: cutlet pounded (photo 1), cutlet seasoned (photo 2), oil heated in pan (photo 3), cutlet dredged in flour (photo 4).

Step 1. Searing the Cutlets for Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle) in the Instant Pot. Pound and season each cutlet. Select the saute option on the Instant Pot, add oil, and let it heat up well.

Four photographs, two by two, three of cutlets fried in an Instant Pot and the last one of it being removed to the plate.

Lightly flour the cutlets, add to the Instant Pot, and fry for 3-4 minutes on each side. Set aside and (not pictured) deglaze the bottom of the pot.

Six photographs, two by three, of vegetables cooked in an Instant Pot.

Step 2. Simmering the vegetables for Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle) in the Instant Pot. Add butter, onion and garlic. Simmer. Add carrots, celery, pepper (and whatever other veggies you're using), and simmer. Add seasonings and simmer for 8-10 minutes. Add flour and a little bit of broth. Mix well. Add the remaining broth.

Two photographs, side by side, first of cutlets placed in Instant Pot, and the second one of Instant Pot lid secured.

Step 3. Combining veggies and meat for Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle) in the Instant Pot. Return the cutlets to the Instant Pot and secure the lid. Cancel the saute option and select pressure cooker on high for 25 minutes. (It will take about 10-15 minutes for Instant Pot to pressurize before the cooking begins.) After the time is up, release the pressure naturally (about 20 minutes) or use the quick release method (about 2-5 minutes). The float valve will drop and the lid will unlock and open when all of the pressure is out.

Step 4 Parallel to other steps: Prepare your side.

Pressure Cooker Instructions for Balkan hunter schnitzels.

Follow the instructions for Instant Pot until you're ready to pressure cook. At this point, follow your pressure cooker's instructions for closing, pressure cooking, and releasing the steam.

A spoon holding a schnitzel in a stainless steel pan.

Handling

Here is how to serve, store, and reheat your Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle).

Serving: serve cutlets and gravy along a side of your choice. Side ideas include pasta, rice, mashed potatoes, quinoa, polenta, and vegetables.
Storing: keep in the fridge for up to 2 days.
Reheating: reheat based on your preference. Add a little bit of water to the gravy as it will most likely thicken some in the fridge.
Freezing: we don't recommend freezing cutlets as they dry out when thawed and reheated after freezing while gravy thickens too much. And these vegetables are not conducive to freezing once they're cooked.

Recipe FAQs

Here are some questions we often hear regarding Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle).

Does beef get tender in Instant Pot?

Absolutely. All types of meat are tenderized to the maximum. This is because Instant Pot is a pressure cooker. Pressure cookers capture the steam from boiling water so that the dish is sort of steamed and cooked at the same time.

How much water do you put for gravy in an Instant Pot?

Always put at least the minimum liquid designated by your Instant Pot or pressure cooker. Depending on how thick we want the sauce each time, we put in between 1-3 cups.

Is this an authentic recipe for Jagerschnitzel?

It is for the Balkan region.

However, what we in the Balkans have been calling jagerschnitzel (lovačke šnicle) for over a hundred years, goes by the balkanschnitzel (Balkan cutlet), paprikaschnitzel (pepper cutlet), or the offensive zigeunerschnitzel (Gypsy cutlet) in the German-speaking regions.

The main difference is that peppers are primarily used for Balkan jagerschitzel gravy, while German jagerschnitzel gravy almost always includes mushrooms.

Meanwhile, in the US the jagerschnitzel is always breaded, as opposed to other places where it sometimes is, and sometimes isn't.

My Instant Pot is giving me "burn" message. Why?

Before you do anything else, always follow your instruction manual!

In our experience, the "burn" message shows up when the pot isn't properly deglazed after the food is fried, but before it is pressure cooked.

If using your Instant Pot to sear meat before pressure cooking it, after searing add a little liquid and scratch the bottom of the pot with a spatula until all the crumbs on the bottom dissolve in the liquid. Only then add more water and return the meat for pressure cooking.

Want More Meat?

Thoughts?

If you make today's Balkan-Style Jagerschnitzel (Balkanschnitzel, Paprikaschnitzel, or Lovačke Šnicle), and like them, 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!

More Recipes to 💙

Frozen Mixed Vegetables with Creamy Chicken and Edam Cheese

Apr 23, 2018 · 2 Comments

Frozen Mixed Vegetables with Creamy Chicken and Edam Cheese is the quick and easy dinner idea you need tonight! Dice chicken breasts, pull out your fave veggie mix (we love peas and beans), and add a splash of heavy cream plus Edam. Dinner done in thirty!

Pan of pasta and a spoon taking some of it out.

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Quick Creamy Chicken and Vegetables Dinner

I get it.

You're overworked and exhausted and it's only Tuesday.

Thought I’d share a simple chicken and vegetables dinner recipe with you tonight. (This is a favorite of mine!) I'm talking creamy chicken, lots of cheesy Edam, and your favorite frozen vegetable medley.

It doesn't get easier! Plus...

...I'll bestow you with my secret weapon: THE ingredient I use when I want to wing it and still have a tasty dinner.

Don't worry, I won't keep you guessing and make you read my life story. The secret ingredient is heavy cream.

Use it. Use lots of it.

Why You'll Love Today's Chicken and Vegetables

Let me count the ways!

Reason #1. It's a 30-minute dinner! In fact, if it takes you longer come yell at me in the comments.

Reason #2. You need more excuses to eat Edam (Edammer)! This semi-hard scrumptiousness from the Netherlands was Europe's most popular cheese for 5 centuries!

(Newsflash: we're still crazy about it!)

Just imagine Gouda and Cheddar having a baby. That's Edam cheese for you. Delicious with soft overtones, just hard enough, and versatile beyond belief.

Melted Edam has a supple and velvety consistency. Paired with heavy cream it creates a rich, bechamel-like sauce. You can have it with veggies, meat, pasta, or grains.

Reason #3. Use any frozen vegetable mix you want! Open up your freezer and grab the first veggie bag you see. How great is that?

Ingredients

Ingredient Notes

Here are some suggestions.

Chicken: Use chicken breasts or skinless chicken thighs. Sub with turkey breast.
Butter: Sub with vegetable, canola, olive, or avocado oil.
Veggie options: Choose the vegetable mix you like most. Peas, green beans, snow peas, carrots, peppers, mushrooms, corn, broccoli, cauliflower all work well. Leafy greens, on the other hand, aren't a good choice.
Edam Cheese: Although the recipe is heavily based on Edam, good alternatives are non-smoked Gouda and mild Cheddar.
Heavy Cream: Sub with milk and butter, half-and-half and butter, or Greek yogurt and milk.

Lightning-fast Instructions

(Our lightning-fast instructions are here to give you an idea of how to make this chicken and vegetables dish. For more detailed information look at the recipe card below!)

Four photos of pan with ingredients added in.

Heat butter, add chicken, and seasonings. Simmer.
Add mushrooms.
Add remaining frozen mixed vegetables.

Four photos side by side of pan with veggies and chicken.

4. Add chicken broth and simmer. Cook pasta separately, save some water (not pictured).
5. Add heavy cream, cheese, and pasta water. Stir and simmer.
6. Remove off heat. Add pasta in, or serve over pasta.

Serving and Sides

Serving: Caveat! This is a dish that's best served right away. So... no keeping it in the fridge, and definitely no to freezing!

A downside of having a delicious, cheesy meal on your table quickly is that it tastes best immediately after it's made. If you need to reheat do it with your preferred reheating method, but add some milk, water, or broth.

Sides: Penne and bow pasta work best. Rice, quinoa, couscous, and polenta work great.

More Recipes You'll Love

Would You Do Me a Favor?

If you make today's Chicken, Vegetables and Edam Dish 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.

Roasted Red Peppers Cheese and Garlic Sauce

Apr 17, 2018 · 12 Comments

Roasted red peppers in a creamy garlic and cheese sauce are the ultimate side dish! Whether you use bull's horn or bell peppers, their rich, tender flavor pairs flawlessly with the luxurious creaminess of this recipe. Shall we?

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Background

Today's recipe is truly a side from heaven for a pepper lover!

Roasted, then thrown into a creamy cheese sauce these red peppers are the perfect blend of indulgence and simplicity. Whether you use bull's horn (which we recommend!) or bell peppers, the result is irresistibly flavorful.

Versatility is another reason why you'll make this cheesy pepper sauce again and again. The sauce pairs beautifully with roasted chicken, grilled meats, or even simple pasta dishes. (We love it most scooped up with a slice of warm, crusty bread!)

Best of all, we know you'll appreciate that it's easy to prepare! The longest part of the process is roasting the peppers - the rest of the sauce comes together in less than 15 on the stovetop.

Want to do it even quicker? Roast peppers the night before!

Ingredients

Here are the ingredients for today's recipe.

Butter. Regular is best. Substitute with lard.

Heavy cream.

Garlic. Fresh or powder is fine. The amount we put in the recipe is a mere suggestion. You can put as much as you want!

Salt.

Red peppers. Red bull horn's peppers are best. Red bell peppers are second best. Avoid using yellow or green peppers.

Instructions

Here are simple instructions for how to make these garlicky, buttery, and cheesy peppers.

Four photos, two by two, of peppers being roasted.

Step 1: Roast peppers. Hold them. Peel them. Cut them.

Four photographs, two by two, of different ingredients in a black pan.

Step 2. Heat butter. Add garlic. Add heavy cream. Add cheese.

Two photos of preparation of pepper sauce.

Step 3. Add peppers. Mix. Serve.

Handling

Here are some handling suggestions for this garlic, cheese, roasted red peppers sauce.

Bowl overhead with sauce inside on a fork.

Serving: serve pepper sauce hot to warm as a side with something like chicken and rice bake, with mini fried breads uštipci, on top of homemade bread, or by itself.

Storing: store in the fridge for up to 24 hours in an airtight container.

Reheating: reheat (preferably) on a stovetop, or in a microwave. As the sauce thickens in the fridge, add a few tablespoons of milk or heavy cream when reheating, and stir well. Do not freeze.

Red Pepper Recipes We 💙

Here are a few more recipes you can do with red peppers.

Thoughts?

If you made roasted red peppers cheese and garlic sauce and liked them, 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!

Roasted Red Peppers Cheese and Garlic Sauce

Aida

Tender roasted peppers in a decadent heavy cream and cheese and garlic sauce.

5 from 2 votes

Print Recipe Pin Recipe

Cook Time 1 15

Total Time 1 15

Course Side Dish

Cuisine Bosnian

Servings

Calories 269 kcal

Ingredients

▢ 4 red bull horn's peppers (about 1.5 lbs / 600 g) large; or red bell peppers
▢ 1-2 tablespoons butter
▢ 2 garlic cloves minced, or ½ teaspoon garlic powder
▢ 3.5 ounces heavy cream
▢ 1.5 ounces Edam cheese minced or (preferably) grated; or Trappist, or another mild hard cheese
▢ salt to taste

Instructions

Preheat oven to 430°F (220°C).
Place peppers on a baking sheet or a pan, leaving some space in between each. Roast for about 25 minutes, then turn them around. Continue roasting for another 20 minutes, checking on them once or twice, and flipping them on different sides so they are evenly roasted. Take them out after about 40-50 minutes of total roasting.
Place roasted peppers in a plastic bag and tie it tightly. Let the peppers rest for about 15-20 minutes. (This will make them easy to peel.) Take them out, peel them, and discard seeds and stems. Cut into 1-2 inch strips.
In a deep pan, heat butter over medium temperature. Add garlic. Simmer and stir for a minute. Add heavy cream and salt. Continue simmering and stirring for another minute. Add cheese. Again simmer and stir for an additional few minutes. Finally, add peppers, stir, simmer, and bring to a boil. Remove from heat.
Serve pepper sauce hot to warm as a side, with bread, or by itself.
Store in the fridge for up to 24 hours in an airtight container.
Reheat (preferably) on a stovetop, or in a microwave. As the sauce thickens in the fridge, add a few tablespoons of milk or heavy cream when reheating, and stir well. Do not freeze.

Video

Notes

Time

Please note that the time is an estimate only. While it takes a while to roast the peppers, the sauce itself takes less than 15 minutes. For the quickest prep time roast peppers ahead.

Nutrition

Serving: 1of 3Calories: 269kcalCarbohydrates: 7.5gProtein: 6.3gFat: 25g

Tried this recipe?Let us know how it was!

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Balkan Veal Pâté (Teleća Pašteta)

Mar 12, 2018 · 15 Comments

Veal pâté is a smooth spread that is both an appetizer and a side dish. Rich meat flavor is sweetened and simmered in onions, then additionally softened by blending with mayonnaise and sour cream. It's not a surprise this decadent spread is everyone's breakfast favorite.

Veal pâté is a smooth, spread that works well as an appetizer or a side. Rich meat flavor is sweetened by being simmered in onions, and additionally softened by blending with mayonnaise and sour cream. It's not a surprise this decadent spread is everyone's favorite breakfast.

I can't remember the time in my life when I didn't have some form of pâté in the fridge.

My love for pâtés started in childhood. On weekdays before school my grandmother used to make small sandwiches and coffee for me. (Coffee drinking, in minimal amounts, begins early.) In addition to our version of peanut butter and jelly, also known as butter and honey, all sorts of pâtés were customary.

If you aren't familiar with them, pâtés come in small round cans. You'll find them under the name pašteta. In color they vary from beige to pink, depending on the type of meat they're made from. (If you can imagine the inside of a hot dog, blended and smoothed, you'll get the idea of what they look like.)

You'll learn all about veal pâté here, but if you get a chance, try all of them. You'll see, you'll discover a favorite right away!

Chicken is the mildest type of pâté, it's beige-pink in color, and in taste it has tones of sweetness. Pork is red-pink in color, in taste it's both heavier and heartier. Beef is somewhere in between.

And veal? Well, there is a reason we're making pâté with veal, and it's because it's the tastiest.

Like hot dogs, pâtés are really all sorts of different meats, and meat parts, prepared and ground together. Like hot dogs they're not a particularly healthy meat option to buy. We're talking about processed meats. Processing is exactly what makes them so delicious. Processed foods are designed to titillate our taste buds so we'd eat more of them.

They're also incredibly destructive and dangerous for our health.

This is exactly the reason why you should make your own pâté. And I'll show you how.

The first homemade pâté I ate was in war. The irony is that even with the limited ingredients, it was probably one of the healthiest pâtés I ever ate until then.

As of recently I began making pâté again. It's uncomplicated. Delicious. But you must consume it quickly. Within a couple of days quickly. Don't be like me and expect homemade pâté to last as long as the one from a can.

Inevitably if you're unfamiliar with this spread you may ask yourself 'how does one eat pâté?'

Your choices are limited only by your imagination. Most people eat pâtés on bread, breadsticks, or on fried mini breads. You spread as much of your pâté on as much bread as you'd like, and you dig in.

I like to eat this veal pâté with everything. Vegetables. Salads. Meat. (Yes, I just paired meat with meat. But I'm probably an anomaly because I love meat more than most foods.) Pastries. Breads. As a side dish. For breakfast. Lunch. And dinner. On a salty crescent. Or a carrot.

One tip. This recipe requires blending. If you have a really good blender such as Blendtec or Vitamix then don't worry about mincing meat and onions too finely before hand. However if yours is a smaller blender, and not as powerful, don't skimp on mincing meat. This will prevent your blender's motor from burning out.

Depending on your taste, you can play with the amount of mayo and sour cream you add. As far as meat substitutions, feel free to use rump steak or steak, but see that it's from a younger cow.

Balkan Veal Pâté

Aida

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Total Time 45

Course Appetizer

Servings