'Rosebuddy' jam

Ingredients

‘ground’ cherries

Red grapes

Sugar

A couple of squeezes of lemon juice

Rosewater

Smoked salt

Paprika

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Depending on how much jam you want to make, 1 part sugar for 4 parts water is the standard I use. Ground cherries should weigh more than the grapes into the recipe. 1 part lemon juice to 2 parts rosewater, pinches of smoked salt and paprika. 

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Directions

1. Boil water in a pot

2. Add sugar and lemon juice 

3. Bring back to a boil

4. Add grapes, ground cherries, rosewater, smoked salt, and a pinch of paprika

5. Bring to a boil then let simmer for 3 hours

6. Let cool then jar the jam.

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Albanian Yogurt

Ingredients

1 liter of milk

1 tablespoon of plain yogurt (as culture)

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I tend to make enough yogurt to last me a month, and I use yogurt mainly for my oats and nuts bowl that I have for breakfast each morning at work. And I use 1 gallon of milk (vs a liter) and that's approximately 4 liters. So, my personal recipe calls for 1 gallon of milk and 4 tablespoons of yogurt. 1 gallon of milk I combine by using 1 half gallon and 1 quarter gallons of cow milk, plus 1 quarter goat or sheep's milk. My preference is sheep's but goat's is easier to find. However, raw cow milk will do and yogurt will mostly resemble Greek yogurt. For yogurt culture types, try Greek yogurt nonfat plain 0% or a 50:50 mix of Greek yogurt nonfat plain 0% and organic sour cream. 

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Kitchen tools

1 medium sized metal pot

1 large glass bowl with lid

1 small mixing bowl

1 tablecloth

1 plastic bag/wrap

 

Directions

1. Place 1 liter of milk in a metal pot and bring to a boil using medium heat. The purpose for boiling the milk is exterminating the bacteria before culturing. If you have never boiled milk before, please watch it as it is almost ready to come to a boil because it can quickly erupt out of the pot if you don’t remove it from the heat on time.

2. Once boiled, let it sit for 15-20 mins. You will notice that the cream has come to the top and created a crust. Remove cream into a dish. You will not need it for the yogurt.

3. Transfer the milk into a glass or ceramic bowl (glass is best). To move onto the next step, the milk must be warm but not hot. Use 10 second rule with your finger. If your finger can stand the temperature of the milk for 10 seconds, then you are good to proceed. (Okay, a little help from science may help you. Use thermometer and temperature should be 110 degrees Fahrenheit. If the milk is too hot, it can kill the bacteria. Later when you cover the milk to continue staying warm until finished, the idea is the same, for it to remain in 110 temp.)

4. In a separate bowl, make the culture by adding one tablespoon of yogurt (or yogurt/ sour cream mix) and half a cup of the warm milk.

5. Mix gently until it is uniform then drop the liquid in the main dish filled with milk. Mix gently but well again and cover with a lid. The slower you introduce the culture to the milk and whisk, the better. 

6. Wrap with a tablecloth or dish towel and place it on an area of your countertop that you will not use. Leave the dish undisturbed for 4-6 hours.  Note: in the wintertime, you need more hours if your house is cold, and wrap it in a light blanket or thick tablecloth or two layers of dish towels.

7. Remove the tablecloth as gently as possible and place the dish in the fridge for the next 3 hours so the yogurt cools and thickens. If the culture mixture is still liquidy, not thick as you wanted, then leave it culture for another hour or until the consistency resembles that of yogurt and not of milk.

8. Store in the fridge ideally for up to 12 days. After day 8 or 9, it may slowly start tasting sourer.​

 

Redi's Turshi (Pickled green tomatoes)

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Ingredients

Green tomatoes

Coarse sea salt

Ground pepper and peppercorns

EVOO

Garlic cloves

 

Directions

1. Boil the glass jar and lid and set aside

2. Cut the tomatoes about an inch thick and place them in a bowl

3. Add salt and pepper

4. Leave it for 15 minutes

5. Slice the garlic cloves into thin slices.

6. Add tomatoes and garlic in the jar. Layer the garlic slices every handful of tomatoes you throw in. Fill the jar to the top.

7.  Fill it one quarter of the way with EVOO.

8.  Close it airtight.

9.  Shake the jar enough to move the EVOO around to coat all ingredients in the jar.

10.  Let sit for 7 days. Then flip it over and let it sit for another 7 days.

11.  Enjoy!​​

 

Anchovy Aioli

2 oil packed anchovy fillets, drained and chopped

1 garlic glove, mashed

2 tablespoons red wine vinegar

½ cup mayonnaise

2 tbsp EVOO

 

In a small bowl, using a spoon, mash the anchovies and garlic to a paste. Whisk in the vinegar, followed by the mayonnaise. Gradually whisp in the olive oil and transfer to small bowls for dipping.​

 

Roasted Sweet Pepper Spread (Ajvar)

Ajvar is a relish, spread, or sauce made from roasted red peppers. Can be used as a sauce for BLTs, or accompanying a stir-fry, or a charcuterie board flavor popper. The name derives from the Ajvarski peppers that are deep red, 6-7 inch (15-18 centimeter) peppers shaped like a horn. They have a thick flesh with a mild, sweet flavor perfect for grilling. Variations of ajvar are common across households and Balkan countries and it’s served as an accompaniment to grilled fish, qëbapë  aka ćevapi or ćevapčići, qofte aka pljeskavica, roasted lamb, pita bread aka Simite or Lepinja, etc.

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Recipe yields enough to spread on 8-10 slices of bread.

 

Ingredients

1 large sweet red pepper (as substitute for ajvarski peppers)
1 medium garlic clove
Smoked salt
Cracked black pepper
EVOO

 

​Directions

1. Roast pepper on a piece of foil in the oven heated to 400F for about 45 mins or until the skin is blackened. Let it sit for about 15 mins. 

2. Place pepper in a small bowl and slowly peel off the skin with your hands. Then pull off the stem with the seed pod. Be careful, the liquid may still be very hot. 

3. Clean seeds from the pepper and place the pepper in a new small bowl.

4. Add 1 tablespoon of EVOO and 1 teaspoon of the hot liquid from the pepper.

5. Add garlic clove, salt, and black pepper

6. Blend until you reach desired consistency

7. Serve immediately or when cooled further​

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Çorbë e Nanadajes (Beef Stew)
Ingredients
1 tablespoon lard/grease
1 Boneless Beef Chuck Roast (2 pounds, cut into 1/2-inch cubes)
1 Large Onion (chopped)
5 cups Water
1 teaspoon Balkan Seasoned Salt
½ teaspoon Pepper
3 teaspoons Salt (optional)
6 Medium Potatoes (peeled and cut into 1/2-inch cubes)
5 Medium Carrots (cut into 1/4-inch slices)
1 Medium Eggplant (peeled and cut into 1/2-inch cubes)
2 Green Peppers (cut into ½ inch cubes)
1 cup Leeks (sliced, 1/2-inch pieces)
3 Garlic Cloves (finely sliced) 
¼ medium head Cabbage (finely sliced)
2 Bay Leaves
¼ cup All-Purpose Flour
¾ cup Cold Water
2 teaspoons Tomato Sauce/Paste

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Directions

1. In a thick pot heat lard/grease over medium heat. Brown meat in batches. Add onion, water, seasoned salt, pepper and, if desired, salt; bring to a boil. Reduce heat; cover and simmer for 2 hours.

2. Add potatoes, carrots, eggplant, peppers, garlic, bay leaves, leeks and cabbage; cover and simmer until the meat and vegetables are tender, about 30 minutes. 

3. In a small frying pan, brown flour then add cold water and stir it into the stew. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. 

4. Chop fresh parsley to make ½ cup and sprinkle it on top. Mix and serve.

5. This stew is 100% better when let to rest and reheated for serving the next day. ​

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Fries

Fries are a staple side dish in any Balkan table, an accompaniment to grilled fish, qëbapë  aka ćevapi or ćevapčići, qofte aka pljeskavica, roasted lamb, etc. 

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Ingredients

48 oz/1.35KG of organic Gold Potatoes (small to medium sized potatoes)
1 teaspoon of Salt
1 quart of Canola Oil 
 

Directions

1. Peel the potatoes and remove any eyes. Rinse them and dry them off. 

2. Cut the potatoes into desired shape but the thickness should be about ¼ inch. If the potatoes are small, you can cut them in ¼ inch circles. If they are medium, you can cut them in ¼ inch half circles. 

3. Transfer them into a large bowl and sprinkle ½ teaspoon of salt and hand mix them. 

4. Transfer to the refrigerator to chill for about 10-15 minutes while you prep the frying oil.

5. In a large saucepan, bring oil to a high heat (around 375F). Test the oil by dropping one fry in. If it’s bubbling and making quick crackling sounds, then it’s ready.

6. Drop the fries by hand in one corner of the saucepan to avoid getting sprinkled with hot oil (you’re cooling the oil on one corner temporarily) then use a long spoon to spread the fries evenly to fry and mix well. This will be the only time preferably that you mix the fries. 

7. Fry for 20 minutes or until they reach the desired color and taste. Take one out to taste. 

8. Using a slotted spoon to scoop up the fries and place in a large bowl padded with paper towels. 

9. Let rest for 2 minutes. Then remove the oily paper towels, sprinkle fries with salt, and serve. 

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Kajmak

Kajmak tastes like a slightly stronger cheese than cream cheese, but it's also sweet at the same time; halfway between cheese and butter. Some compare it to clotted cream. Kajmak is another staple side dish in any Balkan table, an accompaniment to qëbapë aka ćevapi or ćevapčići, qofte aka pljeskavica, or in a charcuterie board with smoked meat and pickles. It's delicious anywhere you want a strong-tasting cheese with a bit of sweetness. Kajmak is obtained as a fat layer separated from milk that has been boiled then chilled. This recipe produces a young kajmak that is to be consumed within two weeks.

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Ingredients

2 quarts unpasteurized, unhomogenized (raw) cow's milk, or sheep's milk (from small local dairy farms). The secret lies in the quality of the milk. 
1 teaspoon salt
 

Directions

1. In a medium shallow saucepan, bring the milk to a rolling boil. This creates a cooked flavor, evaporates some of the water, and quickens the separation of fat. 

2. Turn off heat and let cool completely without stirring (12 hours).

3. Collect from the surface the almost solid layer of fat accumulated on top, place in a plastic or glass airtight container and refrigerate. 

4. Repeat the boiling and cooling process one more time, skimming off the cream and adding it to a container in the refrigerator.

5. Add salt and mix well with a tablespoon. The cream should already have taken shape. If you feel that you have too much liquid, then transfer the mixture into a chinois over a container, cover with plastic wrap, and let drain in the refrigerator. Or you can also use cheesecloth. 

6. Store in the refrigerator for up to two weeks.​​

 

Fried Dough

Krafne (Croatian) Petulla (Albanian) Mekici (Macedonian) Knofne (Serbian)​

Ingredients

2 cups of Unbleached Organic Bread Flour

2 tsp of active dry yeast
1 cup of warm milk
1 tsp sugar
½ tsp of salt
2 eggs
Canola or Vegetable oil for frying
 

Directions

1. In a medium bowl, add the flour and salt, mix and set aside.

2. In a large bowl, dissolve 1 tsp of sugar into 1 cup of lukewarm water or milk. Sprinkle the active dry yeast over the liquid and let it sit for about 5-10 minutes or until it’s bubbly. This step is crucial to ensure the yeast is active and will help the dough rise. Mix in the eggs.

3. Start adding the dry ingredients slowly to the wet ingredient bowl and mix. The mixture should be smooth and pourable but not too runny. If it’s too thick, the fried dough may turn out heavy, while if it’s too thin, it may spread too much in the oil. Adjust the amount of lukewarm water or flour as needed to achieve the right consistency.

4. Let the batter rest for some time, usually around 45 to 60 minutes, until it gets bubbly. This helps the flour absorb the liquid and improve the texture. [For scrumptious fried dough, you can also let the dough sit overnight but you’d use half the yeast.]

5. Use a good pot for frying with a thick bottom so that the batter doesn’t stick to the bottom. Heat the oil at medium temperature before frying the dough. It needs to be hot but not blistering. If the oil is too hot, the dough may brown too quickly on the outside while remaining undercooked inside. If it’s not hot enough, the dough may absorb too much oil and become greasy. The ideal frying temperature is around 350-375°F (175-190°C).

6. Get a big spoon, dip into a cold cup of oil, then scoop dough and drop the dollop in the hot oil. Wait a few seconds before you add another spoon, so the dough pieces don't stick together. [Two Spoon Method: Use one spoon to scoop up the dough and another to gently push it off into the oil. This method works well for smaller, bite-sized fried doughs and helps keep your hands clean.

7. Fry the dough until it turns golden brown on both sides. Flip it gently after 2-3 minutes, only once, to ensure even cooking on the other side for another 2-3 minutes. Be careful not to overcrowd the pan, as this can cause the dough to cook unevenly.

8. After frying, place the fried dough on a platter lined with paper towels to soak any excess oil. This helps to achieve a crisp exterior.

9. Serve with honey, jam, powdered sugar, feta, and yogurt sides. 

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A shorter and sweeter recipe verbally dictated to me by the chef at Kulla e Zenel Beut in Peja, Kosovo after I complimented his exotic petulla. He said he modified the recipe to this one upon learning to handle dough with white wine and milk in Italy.

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Sugar less than half a teaspoon
Yeast less than half a tablespoon
White wine a little bit
Milk
Water to milk ratio 2:1
Salt a little bit
Egg 1

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Let dough rise fully
Then shape into hand size balls
Let them rise and then put two balls together and flatten, this will give you the empty space in the middle when you fry them, repeat
Cut with a knife or square metal mold and fry in medium hot oil
Don’t let them flip themselves until you flip them yourself intentionally 
 

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Chili

1 medium zucchini – cubed

1 cup of fresh collard greens – sliced thin

1 cup of butternut squash – cubed

1 cup of carrots – diced

1 cup of celery – deiced

½ lb of ground beef

½ lb of spicy Italian sausage – ground

1 large onion

2 cups of assorted beans

2 medium fresh tomatoes – diced

½ of jalapeno

Chili powder

Garlic powder

Salt and pepper

 

Sauté onion and garlic and meat together. Add raw beans and tomatoes. Add water, bring to a boil and let simmer for 1.5 hrs. Add the remaining ingredients and 5 cups of water and simmer for another hour. Let cool down completely. Reheat in slow heat until warm and serve.

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Feta Dip

10 oz of feta

2 oz of cream cheese

2 oz of sour cream (all natural FAGE)

1.5 lemons

1 bunch scallions, trimmed and halved crosswise

1/3 cup plus 3 tbsp of EVOO

Black pepper

Cayenne

Paprika

 

1. Heat the broiler and line a sheet pan with foil. Juice the lemon to get 3 tablespoons juice and set aside. Cut the remaining ½ lemon into 3-4 thin slices.

2. In a medium bowl, toss together lemon slices, scallions, and 1 tbsp EVOO. Place on sheet pan and broil until blackened, tossing occasionally, 7-9 mins for the scallions, and about another 5 mins for the lemon slices. Transfer to a cutting board to cool slightly.

3. In a food processor, add feta, cream cheese, EVOO, reserved lemon juice, black pepper, cayenne and hot water. Puree until very smooth, then add roasted scallions and pulse to leave some chunky scallion pieces. Taste for lemon, adjusting as needed.

4. Transfer to a serving bowl and garnish with charred lemon slices, the reserved scallion, black pepper and a pinch of cayenne or paprika.

5. Garnish with charred lemon slices and scallions.​

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Japrak

Also known as Yaprak Sarma or Dolma

Made with any of these five types of leaves

• Hazelnut tree leaves

• Blini tree leaves

• Quince tree leaves

• Cabbage leaves

• Grape leaves

Twice Grounded meat, onions, rice, carrots, salt, pepper, spicy pepper

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Quick cheese making tutorial given verbally

on a mountain peak while walking along the wildflowers

Në një gallon qumësht, përdor 2 luge gjelle fare djathit. Qumështin ngrohe sa ta durojë gishti i vogël. Trazoje, lëre të pushojë rreth 1 ore dhe pastaj kulloje.

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Snezana's Pine Liqueur 

Add 3 layers in a jar

1 quarter inch sugar

1 quarter inch fresh pine growth

1 quarter inch sugar

Cover with a cloth

Let sit in the sun for 8 weeks

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Cleopatra's Oatmeal by Jo

Ingredients:

Extra thick whole grain rolled oats

Tahini

Sliced dates

Cardamon

Cinnamon

Maple syrup

Sesame seeds

Fresh Blueberries or Banana slices

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Directions:

Make stove-top oatmeal. 1 minute before turning off, add tahini and mix well.

Serve with other ingredients as toppings.

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Albanian Toast [Bukë me vëzë]

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Yields 6 large toast

Ingredients:
4 eggs
½ cup of crumbled feta 
½ cup of half & half milk
Crushed black pepper
EVOO
6 sliced pieces of toast (white or sourdough / medium thickness)

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Directions:

1. Whisk the eggs, cheese, and milk. It’s okay to leave some feta chunks in the mixture. 

2. Add a tablespoon of EVOO and sprinkle with black pepper. Whisk again.

3. Drizzle 4-5 tablespoons of EVOO in a cast iron pan, and bring to medium heat.

4. Dunk the toast and soak it on both sides. 

5. Gently place it on the pan and immediately reduce to low heat.

6. Place a lid half open on top of the pan. This allows the egg mixture in the middle to cook evenly while not creating condensation drops that would fall in the hot oil. 

7. Use a spatula and press down and push the toast apart from the oil/pan and flip it over.

8. Repeat for the remaining 5 toast pieces. 

9. Enjoy hot or cold. 

10. Serve with fresh cukes and yogurt, cucumber and garlic sauce. If you are a feta fanatic, you may sprinkle feta chunks on top of the toast, too. 

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