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Roasted Red Peppers Cheese and Garlic Sauce

· 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?

Pepper sauce in a white bowl on a table and a pepper in the background.
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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.

Recipe ingredients overhead.
  • 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.

  • Ajvar
  • Classic Satarash: Pepper, Onion and Tomato Stew (Sataraš)
  • Pindjur (Pinđur) Spread - Easy Homemade Balkan Relish with Red Peppers and Tomatoes
  • Roasted Red Pepper Salad [With Garlic and Olive Oil]

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!

Pepper sauce in a white bowl on a table and a pepper in the background.

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 hour 15 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine Bosnian
Servings 3
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!

More Recipe 💙

  • Hazelnut Chocolate Balls (Bombice od Lješnjaka/ Lešnika)
  • Poached Eggs with Ground Meat (Čimbur)
  • Bajadera: Balkan Nougat Pralines [No Bake, 40 Minutes, Dessert Bars]
  • How to Make Bosnian Coffee (Bosanska Kafa, Kahva, Kava)

Balkan Veal Pâté (Teleća Pašteta)

· 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.

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. 
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. 
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. 
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. 

Balkan Veal Pâté

Aida
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. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Appetizer
Servings 20

Ingredients
  

  • 3.5 ounces oil sunflower or vegetable
  • 1.5 pounds veal minced*
  • 2 onions medium, minced
  • 8-10 ounces water
  • ½ teaspoon ground pepper
  • 2 teaspoons salt
  • 1 tablespoon mayonnaise
  • 2 tablespoons sour cream
  • 1 parsley strand minced

Instructions
 

  • In a large pan, heat oil over medium. Add veal and simmer for 15-20 minutes, stirring frequently.
  • Add onion, stir and continue simmering. Keep adding water, a little bit at a time. Simmer for additional 15-20 minutes, or until the onion is crystalized and meat is medium-well done.
  • Transfer to a blender. Add mayonnaise, sour cream, and parsley. Blend for 2-3 minutes, or until the mixture is smooth and spreadable. (Depending on the blender you may have to do this in two times, so divide mayonnaise and sour cream.)
  • Transfer to a jar and keep in the fridge. Spread over crackers, bread, or use as a side.

Video

Notes

Mincing and dicing will depend on your blender. If you have a Vitamix or Blendtec, meat and onions can be diced into larger chunks. For any other blender, mince the ingredients ahead to prevent the blender motor from burning out.
*Meat substitutions: rump steak or fillet.
Tried this recipe?Let us know how it was!

Macedonian Baked Beans (Tavče Gravče, Gravče na Tavče, Grah Prebranac)

· 10 Comments

Macedonian baked beans (tavče gravče, gravče na tavče or grah prebranac) are luscious large beans first softened by cooking, and then baked with onions, seasonings (plenty of flavorful paprika), and (sometimes) meat. Shall we?

Closeup of beans on a spoon.
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Background

Delicious tavče gravče (tahv-che grahv-che) is a Macedonian traditional baked bean dish beloved throughout the Balkans. These beans are flavorful, soft, and have a touch of crispiness.

In Bosnia and Herzegovina, Croatia, and Serbia this dish also goes by

  • gravče na tavče (beans in a pan),
  • grah prebranac (sifted or sorted beans), and/ or
  • pasulj prebranac (also meaning sifted beans).

('Sifted' because dry beans are sifted - or sorted through - before use, to get rid of the debris.)

Best tavče gravče is made with the regional bean tetovac, originating from Macedonian city of Tetovo. It's large, white, flat, and meaty. (No worries, there are good substitutes that we recommend below.)

After the beans are cooked, the onion, paprika, and (if you'd like) meat are added to the pan (a clay pan traditionally, but any pan will work!), and together the ingredients are baked to golden perfection.

In fact, it's the paprika that gives this dish a specific flavor leaning toward sweet (Bosnia and Serbia), or sharper and spicier (Macedonia).

Why You'll Love Tavče Gravče

  • Spicy or Sweet Paprika! From spicy and sharp to sweet, you can adjust the taste of Macedonian baked beans to your taste!
  • Main Course or a Side! Don't you love it when you can choose?
  • For Vegetarians and Meat Lovers! This is one fantastic vegetarian meal! Unless... you add some meat, and it becomes fantastic in a different way.
  • Simple 1:1 Ratio! For the best taste, bean to onion ratio is 1:1.

Ingredients

Here are the ingredients you'll need to make Macedonian baked beans (tavče gravče, gravče na tavče):

Ingredients in different bowls: paprika, seasonings, beans, onion, oil and meat.
  • (Optional) Baking soda: we like to add a few tablespoons of baking soda to the water that the beans will be soaking in.
  • Flat white beans (they must be dry!): preferably Macedonian tetovac bean if you can find it. Substitute with lima bean, butter beans, cannellini (white kidney beans), or great northern beans. If you cannot find any of these, then navy beans will do. Avoid canned beans, or any non-dry beans!
  • Onion: white or yellow onion. Avoid red onion.
  • Paprika: as the dish greatly relies on paprika to lead the flavor, choose the type that you like. Anything from sweet, smokey, spicy, to sharp paprika will work.
  • Oil: sunflower, vegetable oil, avocado, etc. Avoid olive oil.
  • Seasonings: seasoned salt, Vegeta, stock powder, or bouillon. Plus ground pepper.
  • (Optional) Broth. (Instead of regular water, or the water beans cooked in.) If using broth, adjust the seasonings accordingly.
  • (Optional) Meat Variations. If you want Macedonian baked beans to be your main course, add meat. Ideas: smoked beef, bacon, sausage, ribs, ham, even poultry.

Instructions

Here are the easiest instructions to make great gravče tavče.

Four photos, two by two, upper two of beans soaked, and the lower two of beans strained and a hand testing "doneness" of the bean.

Step 1. Clean and soak the beans.
Step 2. Cook the beans. Test for doneness. Strain.

Two photos, side by side, of onions in a black pan, being fried.

Step 3. Fry onion. (If using meat, you can fry it now if you prefer.) Transfer to the baking pan.

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

Step 4. Transfer beans to the baking pan. (If using) Add meat. Add the seasonings and water. Mix thoroughly.
Step 5. (Not pictured) Bake.

Handling

A hand holding a spoon holding beans above the pan and a kitchen towel on a white background.

Here are some ideas for how to serve and store Macedonian baked beans.

  • Serving: Serve as a side or main dish with bread (pogacha or homemade) and/ or salad (shopska or fermented cabbage). We love to eat gravče tavče beans in a sandwich, along with a glass of beer.
  • Storing: Store covered in an airtight container in the fridge, or a really cold terrace for up to 48 hours.
  • Reheating: Reheat using your favorite method. Add a little bit of broth or water if they look dry.
  • Freezing: After the beans cool down completely, transfer them to an airtight container (or a freezer bag) and place them in the freezer for up to 2 months. When ready to consume, thaw them on the counter (or in the fridge overnight), and reheat by using your preferred method. (Add some broth or water if the beans look dry.)

Recipe FAQs

What is the history of tavče gravče?

Tavče gravče, or baked beans, are one of the best traditional Macedonian dishes.

Macedonia is known for its great big, meaty, white bean called tetovac (coming from the town of Tetovo), and for paprika spice made from local meaty red peppers. If you ever go to Macedonia, you'll notice hundreds of these peppers stretching around local houses on strings, drying in the sun.

When you combine paprika, beans, and onions, you get the most perfect tavče gravče.

How do you pronounce tavče gravče? What does it mean?

Macedonian baked beans are pronounced: tahv-che grahv-che. The phrase that means 'beans in a pan.'  

How many calories are in tavče gravče?

This will greatly depend on what kind of ingredients you use alongside the beans. Our recipe calories will vary depending on whether you use only beans, or add meat.

Baked beans in a black pan on a marble tabletop, overhead.

Bean Recipes

Here are some bean recipes on Balkan Lunch Box that are equally tantalizing!

  • Easy Ham and Bean Soup Recipe (Pasulj or Grah)
  • Instant Pot Bean Soup with Sausage (Pasulj or Grah) [No Soak]
  • Balkan Baked Romano Beans Casserole
  • Easy Baked Beans with Onions and Paprika

Thoughts?

If you made Macedonian baked beans (tavče gravče, gravče na tavče, or grah prebranac), 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!

Closeup of beans on a spoon.

Macedonian Baked Beans (Tavče Gravče)

Aida
Aso known as tavče gravče, gravče na tavče (beans in the pan), or grah prebranac, this amazing baked bean dish is mind-blowing!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Course Main Course, Side Dish
Cuisine Macedonian
Servings 4
Calories 1827 kcal

Equipment

  • (Optional) a clay baking pot/ pan

Ingredients
 
 

  • (Optional) 1-2 tablespoons baking soda for soaking
  • 14 ounces dry white flat beans (about 1.75 cups) tetovac, lima, butter bean, great northern, or navy beans
  • 14 ounces yellow or white onions (about 3 medium-sized onions, or about 1:1 ratio of beans to onions) peeled, cut into half-moons
  • ground pepper to taste
  • 2 tablespoons stock powder or Vegeta, or 2 bouillon cubes
  • 3-5 teaspoons paprika sweet, smoked, spicy or sharp
  • 5-6 ounces vegetable oil or sunflower, avocado, etc.
  • (Optional) meat smoked beef, bacon, ham, prosciutto, kielbasa, spare ribs, roast pork, turkey legs, thighs, etc. (Look at the notes!)
  • (Optional) 2-3 cups broth if using broth instead of water, adjust the seasonings

Instructions
 

Soaking the Beans

  • Sift through the dry beans and remove any debris. Wash them thoroughly. Transfer to a large pan and cover with plenty of water. (Optionally) add baking soda to the water. Let the beans soak overnight.

Cooking the Beans

  • The following day strain the beans, and wash them once again. Transfer to a large pan and cover with about 6-8 cups of fresh water. Bring to a boil on high, then bring the temperature down to medium.
  • Cook beans for another hour, or until they're soft but not falling apart. While the beans are cooking, remove the foam that forms on top of the pot and stir every once in a while.
  • Test for softness by carefully taking out one or two beans, washing them in cold water, and pressing them with your fingers. You should be able to easily pinch them.

Frying the Onions

  • Heat oven to 480°F (250°C).
  • About 40 minutes after you've put beans to cook, heat oil in a large pan on high. Add onions and lower the temperature to medium. Simmer for 15-20 minutes, or until onion crystalizes but isn't completely brown. Transfer to a greased baking pan.
  • (Optional) If using meat, you can crisp it with onions as well, per your preference. Alternatively, you can add it to the pan uncooked. (We sometimes fry the meat with the onions, and sometimes not.)

Transferring to the Pan

  • Remove beans and onions from heat. Strain the beans, however, keep about 2-3 cups of water in which it was cooked.
  • Transfer the beans to the baking pan, on top of the onion. Add the spices and (if you haven't yet, and plan to use it) meat on top. Mix thoroughly until all ingredients are well integrated. Finally, add the bean water (or fresh water, or broth) to the pan and transfer it to the oven. Lower heat to 390°F (180°C).

Baking

  • Bake beans for 30 to 40 minutes. Adjust the temperature if needed. Check once or twice during the baking. At the end, the beans (and meat) should be baked and soft with a slight, non-dry crispiness in parts, and the fluid level should be in the lower third of the pan (or gone).

Handling

  • Serve as a side or main dish with bread, and sald.
  • Store covered in an airtight container in the fridge, for up to 48 hours.
  • Reheat using your favorite method. Add a little bit of broth or water if they look dry.
  • If freezing: after the beans cool down completely, transfer them to an airtight container (or a freezer bag) and place them in the freezer for up to 2 months. When ready to consume, thaw them on the counter (or in the fridge overnight), and reheat by using your preferred method. (Add some broth or water if the beans look dry.)

Video

Notes

  • Video 
The video depicts a non-meat version of Macedonian baked beans. 
  • Preparation Time
Although the preparation time is 1 hr and 45 min, take into account that the dry beans have to be soaked overnight.
  • Nutrition
Nutritional information is a rough estimate calculated without meat.
  • Adding Meat
The volume of meat will depend on whether you're making a side or a main course, and for how many people you're making it.
For example, 2-3 medium sausages for 2 people as a main course. Two turkey legs for 2 people as a main course. If making it as a side, 7-8 ounces of spare ribs, bacon, or cubed ham might be enough.
(These are just suggestions!) 

Nutrition

Serving: 1of 4Calories: 1827kcalCarbohydrates: 153.5gProtein: 31.4gFat: 139.9gSaturated Fat: 27.1gFiber: 59.4gSugar: 25.9g
Tried this recipe?Let us know how it was!

More Recipe 💙

  • Leek Risotto Recipe with Ground Beef
  • EASY Feta and Ricotta Cheese and Spinach Pie With Phyllo Dough
  • EASY Meat Sauce Recipe: Bosnian Mini Ćevap
  • Meat Pie Recipe with Ground Beef (Ćoravi Burek)

Easy Seafood White Wine Risotto

· 8 Comments

Our easy seafood white wine risotto - inspired by Dalmatian flavors - comes together beautifully with a seafood mix and simple pantry staples. Perfectly tasty and perfectly fast. Shall we?

Pan with seafood risotto and slice of lemon on a gray background, together with a glass of wine and kitchen towel.
[feast_advanced_jump_to]

Background

Croatia's Dalmatian coast is famous for its amazing seafood and seafood dishes. Like today's seafood risotto, these dishes are known for delectable flavors made with simple ingredients.

Today's recipe involves seafood paired with rice, olive oil, and plenty of garlic. This dish is so tasty you'll imagine yourself sitting in a konoba (traditional Croatian tavern), a glass of wine in hand, watching the waves push against the rocks.

Traditional versions of this dish are made with the seafood caught in the Adriatic that day - scampi, mussels, or squid. Our kitchen-friendly recipe uses a frozen seafood mix. However, we promise the swap still brings that briny, bold taste to the table.

Most risottos call for short-grained rice for the creaminess effect. Surprisingly, we found that the long-grained rice, with a slightly firmer and grittier bite, packs just as much flavor. The choice is yours.

Why You'll Love This Recipe

  • Easy Ingredients. Fresh seafood is always welcome, but a frozen mix works just as well—and long-grain rice holds its own if short-grain isn’t on hand.
  • Simple Steps. No tricky techniques here—just a few straightforward steps for a risotto that tastes like it came straight from a coastal konoba.
  • Endless Summer. Regardless of the season or continent, this dish brings a little sunshine to your home all year long.

Ingredients

Here are the ingredients for this easy seafood white wine risotto.

Ingredients from above on a gray table: white wine, olive oil, garlic, parsley, butter, rice, salt and pepper.
  • Rice. Long-grained or short-grained both work. Long-grained gives the dish a grittier, while short-grained gives it a creamier taste.
  • Olive oil. The only choice of oil for a dish like seafood risotto.
  • Garlic.
  • Seafood. Fresh or frozen mix (calamari, mussels, squid, shrimp, etc.).
  • Salt, pepper, parsley.
  • White wine. Dry kind like Pinot Grigio or Sauvignon Blanc.
  • (Optional) Butter.

Instructions

Here are the easy instructions for making seafood risotto in white wine.

Two photographs by three in one photograph depicting preparation steps for risotto.

Step 1. Soak the rice while you prep the rest.
Step 2. Sauté garlic in olive oil.
Step 3. Cook the seafood mix until just done.
Step 4. Add spices and wine, and stir in the rice and water.
Step 5. Let everything simmer until the rice is tender but not mushy.
Step 6. (Optional) Butter at the end adds extra richness.

Handling

Here are a few serving tips.

Seafood risotto in a wide beige pan.

Serve: Serve seafood wine risotto warm with a slice of homemade bread or pogacha, with a glass of wine.

Store the remaining risotto immediately after the meal. (If it's been outside too long, discard.) Place in an airtight container and transfer to the fridge for up to 24 hours. Discard after this time.

Reheat using your preferred method. Add a splash of broth or water if necessary.

Don't freeze!

Recipe FAQs

Can I use long-grained rice for risotto?

Yes, especially for this recipe! Traditional risotto calls for short-grained rice to achieve creaminess. However, the long-grained rice gives the seafood a chance to really shine.

Do I need to stir this dish continuously?

No. This is a relaxed risotto version that doesn't require much supervision.

Can I make this risotto dairy-free?

Yes! Simply skip the butter.

How do I thaw seafood mix?

Transfer the seafood mix from the freezer to the fridge a few hours before you plan to make it. Alternatively, submerge the sealed bag in cold water for 30-45 minutes, and drain well before adding seafood to the pan.

Expert Tips

Here are a few tips to keep your risotto perfect.

Closeup of seafood risotto.
  • If using a frozen mix, don’t overcook the seafood—since it’s pre-cooked or partially cooked when frozen, it just needs to be warmed through.
  • Add salt slowly; seafood is naturally salty, and so is broth.
  • Use a wide skillet or shallow pot for more even cooking and quicker evaporation.

Thoughts?

If you made Seafood Risotto in White Wine 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!

Pan with seafood risotto on a gray background with a kitchen towel.

Seafood Risotto

Aida
A simple and flavorful seafood risotto with white wine, made using frozen seafood mix and your choice of rice.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Main Course
Cuisine Croatian
Servings 4
Calories 587 kcal

Ingredients
 
 

  • 9 ounces rice short-grained or long-grained
  • ½ cup olive oil
  • 5-6 garlic cloves minced
  • 10-12 ounces mixed seafood frozen or fresh
  • salt and pepper to taste
  • .5-1 cup dry white wine Pinot Grigio or Sauvignon Blanc; substitute with sugarfree grape juice
  • 1-2 cups lukewarm water
  • (Optional) 1 tablespoon butter
  • 2-3 tablespoons fresh parsley minced, or 1 tablespoon dry

Instructions
 

  • Soak the Rice: In a medium bowl, cover the rice with water and set it aside while you prep the rest (Steps 2–4). After soaking, rinse and strain well.
  • Sauté Garlic: In a large pan, heat olive oil over low to medium heat for 1–2 minutes. Add the garlic and cook until golden, about 2–3 minutes.
  • Cook the Seafood: Add the seafood mix to the pan and stir occasionally for 3-5 minutes, until just cooked through.
  • Add Wine and Spices: Stir in the spices and pour in the wine. Raise the heat to medium and simmer, stirring occasionally, for another 5 minutes.
  • Add Rice and Water: Add the strained rice and fresh water.* Cover the pan halfway and let it simmer for 15–20 minutes, or until the rice has absorbed the liquid but still has a slight bite. (Optionally, stir in the butter at the end for extra richness.)
  • Finish and Serve: Garnish with chopped parsley and serve warm. Eat as much as you plan and discard the rest. This dish does not keep well.
  • Serve: Serve seafood wine risotto warm with a slice of homemade bread or pogacha, with a glass of wine.
    Store the remaining risotto immediately after the meal. (If it's been outside too long, discard.) Place in an airtight container and transfer to the fridge for up to 24 hours. Discard after this time. Do not freeze!
    Reheat using your preferred method. Add a splash of broth or water if necessary.

Video

Notes

*The amount of water will vary based on rice. If the rice absorbs everything keep adding little bit more at a time. The rice should be soft, but not overly soft.

Nutrition

Serving: 1of 4 servingsCalories: 587kcalCarbohydrates: 56.9gProtein: 17.3gFat: 26.5gSaturated Fat: 4.5gCholesterol: 87mgSodium: 749mgFiber: 1.3gSugar: 0.8g
Tried this recipe?Let us know how it was!

More Recipe 💙

  • Chicken and Veggie Salad
  • Kupus Salata - Balkan Cabbage Salad
  • Veal Medallions in Creamy Mushroom Sauce
  • Ground Beef Risotto [With Vegetables, One-Pan, 1 Hour or Less]

Veal Roast

· 5 Comments

Classic veal (under) shoulder roast with onion potatoes. What we have here is the succulent, falling-off-the-bone meat, paired perfectly with potatoes that were first boiled, then simmered over onion for a seamless soft+crunch combo.

Classic veal (under) shoulder roast with onion potatoes. What you get is succulent, falling-off-the-bone meat, as perfect pairing with potatoes that were first boiled then simmered over onion for a seamless soft+crunch combo.  

I've covered veal roast on Balkanvibe before, and now it's time to share it with you. When you order veal roast at local restaurants, today's recipe is exactly what you get (with a side of potatoes and a salad).

When you learn to do the veal roast right (and you can do this quickly with today's easy instructions), you can consider yourself accomplished in the kitchen. This is a perfect example of a classic, and at the same time undemanding recipe, that'll take your cooking resume a long way.

The immediate result is the most moist, soft roasted meat. It falls of the fork. It's chewy in the right way, tender in the right way, even tough in the right way. Veal roast is the kind of meat you can pair with anything: rice, polenta, or mashed potatoes.

(But I love it with onion potatoes. Onion potatoes are boiled potatoes which have been simmered over onions and spices. I've included the recipe below. Did you make potatoes this way before? If you like caramelized onions, you'll like the direction they take when you combine them with potatoes.)

For an even better taste, leave meat in the fridge overnight and serve cold (with a little bit of salt on top) the following day. I promise you, it's the best breakfast (or lunch) you'll have. Just grab a slice of bread and munch on veal just like that. Bonus tip: cut up a tomato and munch on that too.

Alternatively, you can make a salad or a sandwich with it.

I  L O V E   I T!

Honestly, if veal roast isn't on our table during family dinners, I have to mask my disappointment.

And this roast is as basic as peanut butter and jelly.

It doesn't call for any complicated marinades or over the top cookery. Marinade is basic, simple, and perfect. It consists of mustard, spices and oil, and is finished in less than five minutes.

Roasting couldn't be simpler. First we marinate the meat overnight. Then we bake it the following day. (I use a basic $11 baking roasting pan you can get on Amazon.)

When shopping for veal, ask for under the shoulder blade (potplećka) piece starting with the first rib and ending at rib 6 or 7. While you're at it, ask the butcher to make a few incisions a couple of inches apart on top of the meat. This helps it roast more evenly.

Here's a basic formula for roasting you can follow to get the perfect taste each time: for each kilogram of veal, roast meat for one hour. So one kg = one hour, two kg = two hours, etc. Got it?

Translated to pounds this means you'll roast the meat 1 hour for every 2 pounds (approximately). So two pounds = one hour. Easier?

Now let's do it!

OTHER MEATY RECIPES ON BALKAN LUNCH BOX

Although not in the meatloaf category, one of my favorites on the blog is the classic Balkan moussaka. It's made with loads of ground beef and potatoes, layered to perfection and then baked. After baking it a while, we pull it out of the oven and pour a mixture of milk and sour cream over it. And sprinkle parsley on top. The moussaka recipe also has a video to better assist you in making it.

I'm also impartial to basic Balkan meatballs called ćufte. On the smaller side, these meatballs are soft and moist and a perfect meat addition to anything you can think of: pasta, mashed potatoes, rice, sandwiches even. I guarantee these are better than the tasty meatballs from Subway.

Finally, when I'm craving a bigger chunk of meat to bite into, I often turn to the drunken schnitzels: breaded veal cutlets baked in wine. Perfect over rice. You can make any side you want to with these also. But rice so perfectly soaks up the  juices from the schnitzel boozy sauce it's become my only side for these. Fast and quick breading helps keep all the veal flavors in the schnitzels. Then the broth and red wine infuse it with additional flavor during baking. And voila, in two relatively easy steps, these become the best cutlets you'll make all year long. Or ever!

Classic veal (under) shoulder roast with onion potatoes. What you get is succulent, falling-off-the-bone meat, as perfect pairing with potatoes that were first boiled then simmered over onion for a seamless soft+crunch combo.  
Classic veal (under) shoulder roast with onion potatoes. What you get is succulent, falling-off-the-bone meat, as perfect pairing with potatoes that were first boiled then simmered over onion for a seamless soft+crunch combo.  
Classic veal (under) shoulder roast with onion potatoes. What you get is succulent, falling-off-the-bone meat, as perfect pairing with potatoes that were first boiled then simmered over onion for a seamless soft+crunch combo.  
Classic veal (under) shoulder roast with onion potatoes. What you get is succulent, falling-off-the-bone meat, as perfect pairing with potatoes that were first boiled then simmered over onion for a seamless soft+crunch combo.  
Classic veal (under) shoulder roast with onion potatoes. What you get is succulent, falling-off-the-bone meat, as perfect pairing with potatoes that were first boiled then simmered over onion for a seamless soft+crunch combo.  

Veal Roast with Onion Potatoes

Aida
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Main Course
Servings 6

Ingredients
  

Veal Roast:

  • 4-5 pounds veal shoulder under shoulder part plus ribs 1-6*

Marinade:

  • 4-5 teaspoons mustard
  • 3-4 teaspoons seasoned salt vegeta or 1-2 beef bouillon cubes, crushed
  • ¼ cup sunflower oil for marinade
  • ¼ cup sunflower oil for roasting pan

Onion Potatoes:

  • 3 pounds potatoes medium, whole, russett
  • 3-4 tablespoons oil
  • 1 onion medium, minced
  • Salt to taste

Instructions
 

Veal Roast:

  • Marinate meat the night before by mixing marinade ingredients, then brushing the meat with the marinade generously on all sides. Keep meat in fridge overnight.
  • The following day, oil a roasting pan on all sides, and transfer the meat inside it. Cover the pan first with a large piece of foil, and pierce it a few times with a toothpick, or fork, on top. Finally, cover the pan with lid over foil.
  • Heat oven to 480°F (250°C). Place the pan on the middle rack and roast for 20-30 minutes.
  • Lower temperature to 390°F (200°C), and roast another 60-70 minutes.
  • Take the pan out carefully, and remove lid and foil. Flip the meat around. Return to oven for another 20-30 minutes, uncovered. Meanwhile, start on onion potatoes.

Onion Potatoes:

  • Fill a large pot with water and add potatoes. Bring to boil on high. Lower temperature to medium and boil another 20-30 minutes, or until the potatoes are soft but not falling apart (check with fork).
  • Take out, strain, and peel potatoes under cold water. Dice into larger chunks.
  • Heat oil in a large pan. Add onion and simmer on medium until it crystalizes.
  • Add potatoes and simmer on low to medium for another 20-30 minutes, frequently stirring. Remove off heat.
  • Serve warm, together.

Video

Notes

Process is the same for veal shoulder, however under veal shoulder is best for this kind of roast. Ask the butcher to give you the under the shoulder piece from rib 1-6, and to make a few incisions on top of the meat.
Roast the meat 1 hour for each 2 pounds. If you have a 4 pound piece of meat, roast it approximately 2 hours.
Remember the meat needs to be marinated the night before.
Leave meat leftovers in fridge. Veal is even better the next day, cold, with a little bit of salt on top.
Discard potato leftovers.
VARIATIONS:
Paleo: make a different side dish instead of potatoes. Use olive oil, lard or butter instead of sunflower oil.
Tried this recipe?Let us know how it was!

Watermelon Shaped Bites

· 4 Comments

Adorable Watermelon Shaped Bites are no-bake treats that bring together ground walnuts, biscuits, and a hint of rum for a delightful, chewy texture. Vibrant and fun, these are a delicious dessert for any occasion. Shall we?

Cookies on a plate, shot from above.
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Background

Today's watermelon-shaped treats are a creative twist on traditional Balkan no-bake desserts. They combine nuts and biscuits (remember bajadera or oblatne?) for a soft, flavorful bite.

Layering and shaping play a big role in this dessert as it's made to mimic the look of a real watermelon slice. They offer a delightful combination of chewiness and crunch, and are among the favorites for holidays and festivities.

Why You'll Love This Recipe

  • Visually Stunning! Can we talk about how beautiful these are?
  • No-Bake & Easy! No need to turn on the oven!
  • Customizable! Switch up the nuts or food coloring for a different taste.

Ingredients

Here's all you need to make Watermelon-Shaped Bites:

Red layer

  • Butter. Regular butter or lard. Avoid margarine.
  • Powdered Sugar. Confectioner's sugar. Avoid granulated sugar.
  • Ground Biscuits (Cookie Crumbs). Also known as digestive biscuits these are cookies like Graham Crackers, Vanilla Wafers, Plazma biscuits, or Petit Beurre ground to the consistency of flour.
  • Hard-Boiled Egg Yolks.
  • Rum or Vanilla Extract. Or a similar flavor enhancer like a liqueur.
  • Red Food Coloring.

Green Layer

  • Ground Walnuts. Substitute with ground hazelnuts or almonds.
  • Powdered Sugar. Same as above.
  • Milk. Regular or almond milk.
  • Green Food Coloring.
  • Chocolate Sprinkles. A few, to create 'seeds.'

Instructions

The steps seem complicated, but if you follow our instructions you'll make the watermelon shaped no-bake Balkan dessert very easily.

Two photographs, side by side of a bowl with ingredients being prepped.

Step 1. Make the red layer by adding all ingredients, one by one, and mixing them.

Dough being shaped.

Step 2. Knead into dough. Cut into 10 equal pieces. Shape into balls. Freeze 15 min.

Two photographs, side by side of a bowl with ingredients being prepped.

Step 3. Make a green layer by adding all ingredients, one by one, and mixing them.

Two photographs, side by side of dough being cut.

Step 4. Knead into dough. Cut into 10 equal pieces. Flatten each piece.

Two photographs side by side of balls being put together.

Step 5. Envelop red pieces with green pieces. Freeze again.

Two photographs side by side of cutting cookies.

Step 6. Quarter each ball. Add chocolate sprinkles. Store.

Handling

  • Serve with coffee or tea for the best taste.
  • Store them in an airtight container for up to a week in the fridge.

Expert Tips

  • Use gloves! If you want to avoid green and red hands, use gloves when working with food coloring.
  • Chill between steps! This makes the assembly much easier.
  • A good knife! Using a sharp knife will save you a headache in this recipe.
  • Make Variations! A few drops of orange extract add a unique taste. Replace walnuts with hazelnuts. For a nut-free version, use finely ground sunflower seeds.
Watermelon cookies on a plate.

Thoughts?

If you make today's watermelon-shaped bites 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!

Watermelon Shaped Bites

Aida
Refreshing and fun, these watermelon bites are a perfect summer snack, combining juicy watermelon with a tangy twist.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Bosnian, Croatian, Serbian
Servings 20
Calories 185.5 kcal

Equipment

  • 1 pair of Laytex gloves to protect hands from food coloring

Ingredients
 
 

Red Layer

  • 2.8 ounces butter room temperature
  • 2.8 ounces confectioner's sugar
  • 5.3 ounces ground biscuit (cookie crumbs) Petit Beurre, Graham Crackers, Plazma or similar
  • 2 hard-boiled yolks
  • 1 tablespoon rum or vanilla extract
  • 1 tablespoon red food coloring strawberry or similar

Green Layer

  • 5.2 ounces ground walnuts substitute with hazelnuts, almonds or pumpkin seeds
  • 5.2 ounces confectioner's sugar
  • 4-6 tablespoons milk
  • 1 tablespoon green food coloring mint or similar

Topping

  • 1-2 tablespoons chocolate sprinkles

Instructions
 

Red Layer

  • In a large mixing bowl, use a fork to beat the butter until smooth. Add the egg yolks and mix until fully incorporated. Stir in the confectioner's sugar and blend well. Add the biscuit crumbs and mix until combined. Pour in the rum extract and stir to incorporate. Lastly, add the food coloring and mix with your hands until the dough is evenly tinted red.
  • Divide the mixture into ten equal portions and roll each into a small ball. Arrange them on a plate and place in the freezer while you prepare the green portion.

Green Layer

  • In a large mixing bowl, combine the ground walnuts and confectioner's sugar, mixing well. Add the milk and stir to combine. Add the food coloring and knead the dough with your hands until it’s evenly green.
  • Divide the mixture into ten equal portions and flatten each into a thin, round disk.

Assembling

  • Take one red ball and place it on a green disk. Gently roll it with your hands until the green covers the red, forming a small green ball. Repeat this process with the remaining nine.
  • Return to the freezer for 15 minutes.
  • Take out and cut each ball into quarters. Decorate with chocolate sprinkles. Leave covered outside at room temperature overnight. Transfer to a cookie jar or a box. Keep in a cool place.

Handling

  • Serve with coffee or tea for the best taste.
    Store them in an airtight container for up to a week in the fridge.

Video

Notes

  • Nutritional and Serving Size Information
This amount of ingredients yields 40 pieces. The serving size is about 2 pieces. 

Nutrition

Serving: 2piecesCalories: 185.5kcalCarbohydrates: 26gFat: 9gSaturated Fat: 5.5gSodium: 25mgFiber: 1gSugar: 19gCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!

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  • Hazelnut Chocolate Balls (Bombice od Lješnjaka/ Lešnika)
  • Dried Fruit Cookies with Walnuts
  • Walnut Cookies (Orašnice)
  • Hazelnut Cookies (Lješnjašnice) [Four Ingredients]

Chicken Tortilla Casserole (Tirit Pita)

· 3 Comments

Chicken tortilla casserole (tirit pita) is a simple, comforting, Bosnian dish. Made by layering chicken and tortillas (or hard phyllo), this pie is topped with broth and baked. The result is a soft yet crunchy dinner from chicken heaven. Shall we?

Chicken pie on a plate on a dark background.
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Background

Bosnian chicken tortilla casserole - tirit pita - is an old-school, simple dish. The pie consists of shredded chicken layered with hard phyllo and topped with broth.

(There is a dish in Turkey with the same name that uses stale bread, so we assume tirit pita originated there.)

Hard phyllo is hard to find outside Balkans so we've adjusted the recipe to include tortillas. The result is a chicken tortilla casserole that's as great - if not better - than the original!

What this dish lacks in sophistication, it more than makes up in taste. Whether you call it tirit pita or chicken tortilla casserole, it’s a dish that brings people together.

Why You'll Love Chicken Tortilla Casserole

  • Simple Ingredients. Chicken, tortillas, and aromatics work incredibly together.
  • Crispy & Juicy. Flaky top layers + tender middle brothy layers = explosion of flavors.
  • The Next Day Dish. This dish tastes even better the next day.
  • Nostalgic. Comfort food that feels like something grandma would make.

Ingredients

Get these ingredients, and let's get cooking this easy chicken tortilla casserole.

Ingredients on a table; chicken, tortillas, carrots, parsley, salt and pepper.
  • Chicken. Use whole, or chicken parts. If using breasts, pair them with thighs or chicken legs to avoid dryness. Rotisserie chicken works well too.
  • Tortillas or Phyllo. Regular white flour tortillas work great when toasted for a minute. If using phyllo, look for the hard, not flaky kind. Mlinci dough and stale bread are options too.
  • Onion. Red, white, or yellow.
  • Oil. Any. For greasing the pan.
  • (Optional) Carrots, celery, parsley.
  • Seasonings. Salt, pepper, bouillon, or stock powder.

Instructions

Now we bring it all together to make this chicken tortilla casserole.

Four photographs of the chicken broth being prepared.

Step 1: Boil the chicken.
Place the chicken in a large pot of water with 1 tablespoon salt. Bring to a boil, then simmer for 45 minutes. Set the chicken aside and reserve the broth.

Two photographs side by side of filling with onion and chicken being prepared.

Step 2: Prep the chicken filling
Once the chicken is cool enough to handle, remove the skin and shred the meat. Mix with minced onion, remaining salt, and pepper.

Step 3: (Not Pictured). Preheat and prepare tortillas/phyllo
Preheat the oven to 400°F (200°C). If using tortillas, toast them in the oven for a few minutes until firm. If using hard phyllo, proceed as is.

Four photographs, two by two, of the pie being layered into a casserole dish.

Step 4: Assemble the pie
Grease a baking pan (about 11x16 inches or 40x27 cm). Start layering with phyllo or tortillas, add a few ladles of broth, then a layer of chicken filling. Repeat until all ingredients are used, finishing with a dry top layer. Pour more broth over the top.

Step 5: (Not Pictured) Bake
Bake at 400°F (200°C) for 20 minutes, then reduce to 360°F (180°C) and bake for another 15–18 minutes. Optional: ladle more broth over the pie once or twice during baking.

Step 6: Rest and serve
Cover the baked pie with a clean towel and let it rest for 15–20 minutes before serving.

Variations

Overhead photo of a pan holding chicken tortilla pie with a plaid red and white kitchen towel.

Here are some variations for this wonderful casserole made with chicken and tortillas.

  • Heat it Up! Add red paprika or crushed red pepper flakes to the chicken filling.
  • Add Veggies! Minced carrot and celery are great additions to onion, plus a great nutrition boost.
  • Add Dairy! Add a tablespoon of yogurt to the filling for extra juiciness. Alternatively, top the pie with some sour cream or yogurt.

Handling

Follow these steps to have your chicken tortilla casserole taste perfect each time you serve it.

Serving: Cool the casserole for 20 minutes before slicing. Serve warm. Top with a dollop of sour cream or yogurt, per taste. A side salad like Shopska, or cabbage salad will enhance the flavor.

Storing: Cover the chicken casserole with cling wrap tightly, (if leftovers transfer to an airtight container). Store in the fridge for 1-2 days.

Heating: Reheat in a preheated oven at 350°F (175°C) for 15 minutes, or until warmed through. You can top it with a ladle or two of chicken broth. Do not microwave.

Thoughts

If you make today’s chicken tortilla casserole (tirit pita) and love it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating—it helps others find the recipe more easily!

You can also leave a comment; I read every single one! And if Instagram is more your thing, tag us @balkanlunchbox—we’d love to see your creations.

Prijatno, Dobar Tek, and Bon Appétit!

The most tender and soft chicken pie infused with homemade chicken broth. First the chicken is brought to boil until it gives its all to the broth, and then shredded. Shredded pieces are used in between crunchy phyllo (or tortillas even), infused with broth and baked.

Chicken Tortilla Casserole (Tirit Pita)

Aida
Savory Balkan dish layered with shredded chicken, onions, and crispy tortillas or phyllo, all soaked in a rich broth.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Bosnian
Servings 5
Calories 388 kcal

Ingredients
 
 

  • 1 whole chicken (or chicken parts) approximately 3 lbs if using breasts, mix them up with other parts
  • 12-13 cups water (about 34 ounces)
  • 1 tablespoon salt
  • 1 onion large, minced; yellow, red, or white
  • (Optional) 1 tablespoon stock powder, Vegeta or 1 bouillon cube
  • (Optional) 1 bunch of parsley, 2-3 carrots, 2-3 stalks celery or a celery root for broth, not necessary but enhances the flavor
  • ground pepper to taste
  • oil for pan greasing

Instructions
 

  • Cook Chicken and Broth. In a large pot, add water, chicken, salt (and if using, vegetables and bouillon/ seasonings). Bring to a boil on medium. Then lower the heat and simmer for 2-3 more hours. Set the chicken aside to cool, and reserve the broth.
  • Prep the Filling. Once the chicken is cool enough to handle, remove the skin, bones, and cartilage. Shred the meat. Add onion, remaining salt and pepper. (Also add any additional ingredients, if using.) Mix well.
  • Prepare Tortillas/ Phyllo. If using tortillas, toast them until crunchy in a toaster oven, regular oven (200°F/ 100°C - a couple of minutes), or on the stovetop (30 seconds on each side). If using hard phyllo, omit this step.
  • Assemble the Casserole. Heat oven to 400°F (200°C). Grease a baking pan. Place a layer of tortillas or phyllo on the bottom (about 1.5-2 tortillas). Break them apart if necessary, to fill in the 'blanks.' Add a layer of chicken filling on top (about 2-3 handfuls), spreading it evenly. Finally, add 2 ladles of chicken broth over the filling. Continue layering in the same fashion until all ingredients are used. Finish off with a dry top layer.
  • Bake Chicken Tortilla Casserole. Bake for 10 minutes, then reduce to 350°F (180°C) and bake for another 25 minutes. Check occasionally, and cover with parchment paper if it starts to blush too early. Once it's done, pour 2-3 ladles of broth on top, and cover with a kitchen towel to cool.
  • Serving: Cover with a kitchen towel and cool the casserole for 20 minutes before slicing. Serve warm. Top with a dollop of sour cream or yogurt, per taste. A side salad like Shopska, or cabbage salad will enhance the flavor.
    Storing: Cover the chicken casserole with cling wrap tightly, (if leftovers transfer to an airtight container). Store in the fridge for 1-2 days.
    Heating: Reheat in a preheated oven at 350°F (175°C) for 15 minutes, or until warmed through. You can top it with a ladle or two of chicken broth. Do not microwave.

Notes

  • Fast Version
For an even quicker version of our chicken tortilla casserole, use a Rotisserie chicken and store-bought chicken broth. 

Nutrition

Serving: 1of 5Calories: 388kcalCarbohydrates: 29.69gProtein: 44.46gFat: 8.85g
Tried this recipe?Let us know how it was!

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Bajadera: Balkan Nougat Pralines [No Bake, 40 Minutes, Dessert Bars]

· 13 Comments

Bajadera, Balkan nougat pralines, are no-bake dessert bars made from layers of ground nuts, and buttery biscuit crumbs. Topped with a chocolate glaze, these incredible treats are a holiday favorite. Shall we?

Bajadera on a table.
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Background

Bajadera is a cherished dessert across the Balkans.

Made by the famous Croatian Kraš candy factory, this praline is recognizable by its rich nougat taste and elegant gold and striped packaging. Once you see a bajadera, and taste a bajadera, you'll remember it forever.

But while store-bought Bajadera is treasured, many people love to recreate it at home. Despite the challenge of achieving an exact replica, we believe our recipe to be one of the best homemade bajaderas out there.

This recipe results in praline-style dessert bars made with layers of chocolate mixed with ground nuts, biscuit crumbs, plus a chocolate glaze. The taste is beautifully balanced—nutty and sweet with a hint of dark chocolate's subtle bitterness.

Why You'll Love Bajadera

  1. Irresistible flavor: Bajadera has a smooth, nutty, and perfectly balanced with a touch of chocolatey richness.
  2. No-bake and under an hour: Bajadera bars come together quickly, with no baking required, ideal for busy days.
  3. Perfectly balanced indulgence: Not too sweet and with a melt-in-your-mouth texture that’s hard to resist, that's what bajadera is all about!

Ingredients

Here's what you'll need for bajadera:

Overhead photograph of ingredients on a table: sugar, almonds, hazelnuts, baking chocolate, cookie crumbs, butter, water, rum.
  • Baking Chocolate. While dark, baking chocolate is preferred, you can play around here to your taste. Milk chocolate will work also, as will chocolate chips. Avoid chocolates that have a filling.
  • Butter. Regular, room-temperature butter is best. Substitute with cocoa butter.
  • Sugar. Granulated sugar is preferred for bajadera. (If you use powdered - or other - sugar, let us know in the comment.)
  • Nuts. The original formula uses hazelnuts and almonds at a 3:1 ratio. You can use only almonds, hazelnuts, walnuts, or a combination. The trick is to find what works best for you. (We prefer to either use only walnuts, or the original hazelnut to almond ratio.)
  • Ground Biscuits (Cookie Crumbs): Also known as digestive biscuits these are cookies like Graham Crackers, Vanilla Wafers, Plazma biscuits, or Petit Beurre ground to the consistency of flour.
  • Rum Extract: Purely optional, but for that slight kick it's great to drop in a little bit of cooking rum into the batter.

Instructions

Here are the easy no-bake instructions for how to make bajadera bars at home.

Eight photos, two by four of the preparation steps for the recipe.

Step 1. Dissolve sugar in water. Add butter. Remove from heat.
Step 2. Add ground biscuits (cookie crumbs). Add nuts. Mix well until integrated. Separate in two bowls.

Four photos, two by two, of making bajadera, melting chocolate.

Step 3. Melt chocolate and butter over a water boiler.
Step 4. Add chocolate to one-half of the batter. Add rum (vanilla) to the other. Mix each well.

Six photos, two by three, of making bajadera layers.

Step 5. Grease baking pan. Spread chocolate batter on the bottom. Spread rum (vanilla) batter in the middle. Spread ½ of melted chocolate on top.
Step 6. (Not pictured). Cover bajadera with foil and transfer it to the fridge for an hour. Cut and serve.

Handling

Here are some handling suggestions for bajadera praline nougat dessert bars.

  • Serving - Serve 1-3 of the bajadera bars (squares) along with some coffee, elderberry juice, or a drink of choice. For the best taste and easier cutting, take bajadera out of the fridge 15-20 minutes before serving.
  • Storing - Store in an airtight box (or foil) in the fridge or a cool, dark place for up to 5-7 days.
  • Freezing - If you're planning to freeze bajadera, do so after it cools down, but before you cut it into bars. Wrap it in freezer foil or freezer bags, getting out as much air as possible to prevent freezer burn. Once you plan to eat it, take it out and let it thaw until it's almost room temperature. Cut it into bars and serve.

Recipe FAQs

Three bajaderas on top of each other.
Where is bajadera chocolate from?

Bajadera chocolate is made by Kraš candy factory in Croatia. This praline nougat chocolate is popular in the Balkans and beyond.

Is bajadera vegan?

Although certified as Vegan, factory-made bajadera can contain traces of milk. Homemade bajadera is made with regular butter so it's not vegan unless you substitute it with cocoa butter.

Desserts We 💙

Loved bajadera? Here are more desserts you won't be able to say no to!

  • Čupavci: Balkan Lamingtons [One Hour]
  • Walnut Cookies (Orašnice)
  • Sutlijaš: Balkan Rice Pudding (Sutlija, Riža na Mlijeku)
  • Mama's Walnut Cake with Chocolate (Čokoladna Orah Torta) [Classic, European, Old Fashioned Torte Cake]

Thoughts?

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

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Three bajaderas on top of each other.

Bajadera: Balkan Nougat Pralines

Aida
Homemade version of the classic Croatian nougat pralines. No-bake dessert bars filled with nuts, chocolate, and cookie crumbs (ground biscuits).
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Total Time 40 minutes
Course Dessert
Cuisine Croatian
Servings 15
Calories 366 kcal

Equipment

  • 1 baking pan that's 9x12 inches (22x30cm), or smaller

Ingredients
 
 

  • 9 tablespoons water
  • 7 ounces granulated sugar
  • 5.6 ounces walnuts ground; or hazelnut to almond ratio (3:1), only one type of nut or a combination
  • 9 ounces ground biscuits* Graham Crackers, Vanilla Wafers, Plazma, Petit Beurre or similar
  • 7 ounces butter, divided
  • 7 ounces baking chocolate
  • ¼ teaspoon vanilla or rum extract

Instructions
 

  • In a medium pot, dissolve 6 ounces (170g) of sugar in water over medium heat. Add butter. Stir frequently and remove off heat once the butter dissolves.
  • Add ground biscuits to the mixture and stir well until integrated. Grind your nuts to flour consistency and add to the batter. (Alternatively, if you bought them ground, add them to the batter right away.) Mix well until you get a thick, even, sticky mixture. Divide the batter in two and place into separate bowls.
  • Make a water boiler by filling a medium-sized pot ⅓ with water and bringing it to a boil on high. Bring the temperature down to low. In a medium-sized bowl (or a smaller pot) that fits snuggly in the pot with water, put chocolate and 1 ounce (30 grams) of butter. Stir well while chocolate and butter melt. As soon as they do, remove them from heat.
  • Pour ½ of the melted chocolate into one of the bowls with the batter and mix well until integrated. Add rum (vanilla) to the other half of the batter. Mix well until integrated.
  • In a greased pan, spread the batter portion with chocolate on the bottom. Use your fingers and/ or a spatula to distribute it evenly in the pan. Place the batter portion with rum (vanilla) on the top of the first. Spread it out over the first layer the best you can with your fingers, and then flatten it with a spatula. (Work fast as it'll be sticky.) Finally, top everything with the other half of the melted chocolate. Use a spatula to even it out and flatten the top.
  • For best taste, cover with foil and transfer to the fridge for an hour. After this time you can cut the entire bajadera into bars right away, or keep it in the pan and cut before serving.
  • Serve 1-3 bars along with some coffee, elderberry juice, or a drink of choice. For the best taste and easier cutting, take bajadera out of the fridge 15-20 minutes before serving.
    Store in an airtight box (or foil) in the fridge or a cool, dark place for up to 5-7 days.
    Freeze - if planning to freeze bajadera, do so after it cools down, but before you cut it into bars. Wrap it in freezer foil or freezer bags, getting out as much air as possible to prevent freezer burn. Once you plan to eat it, take it out and let it thaw until it's almost room temperature. Cut it into bars and serve.

Video

Notes

  • Nutrition 
Please note that the nutrition information is a loose estimate based on using Vanilla Wafers and walnuts. It's calculated based on 1 out of 15-ish servings, or about 2-3 bars. 
  • Serving Size
This recipe yields 40-ish smaller squares (rectangles). The serving size is about 2-3 bars. You're welcome to cut them any size you'd like, however.
  • Cookie Crumbs
To make cookie crumbs: 1. Place cookies in a zip lock bag. 2. Zip the bag. 3. Run a rolling pin over it several times. 
  • Pan Size 
Pan size is only a recommendation. You can go with a smaller-sized one (not bigger though!). While they pack on quite a punch, the bars are ultimately thin, and if you use a smaller pan the layers will be thicker.  

Nutrition

Serving: 2barsCalories: 366kcalCarbohydrates: 30.5gProtein: 4.3gFat: 26.2g
Tried this recipe?Let us know how it was!

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