Here at Undiscovered Balkans, we consider ourselves connoisseurs when it comes to Balkan food (see previous blog post), but Macedonian-British author and recipe developer Irina Janakievska's knowledge is unmatched. Since 2011, she's been on a culinary journey to discover the history, intricacies and origins of traditional foods found in the region for her debut cookbook, The Balkan Kitchen. Born in what's now North Macedonia (former Yugoslavia), Irina moved to Kuwait with her mother in the late 1980s to escape the violent breakup of Yugoslavia. In 2001, Irina moved to Britain to study at the London School of Economics, graduating with a Masters and securing a job as a solicitor. She left the corporate world in 2020 to pursue her passion for Balkan cuisine and train at the Leiths School of Food and Wine. Irina has since contributed her knowledge of Balkan food and culture to the likes of The Guardian, Foodnetwork US and Whetstone Magazine, among others and in 2023, The Balkan Kitchen was shortlisted for the Jane Grigson Trust Award. It landed on shelves in October 2024, so we caught up with Irina to find out more about the history behind the recipes and what dishes you should try when visiting the region. How would you sum up Balkan food in three words? Rich, vibrant, diverse. What inspired you to write The Balkan Kitchen? We can tell it was a labour of love with so many personal stories, anecdotes and photographs to accompany the recipes. After my grandmother tragically passed away in 2011, I was in her apartment in front of the bookshelf that held our family’s most treasured books and happened to pick up a copy of her 1956 edition of Veliki Narodni Kuvar (Great National Cookbook) by Spasenija Pata Markovic, with its fading olive-green cover, torn but lovingly
Here at Undiscovered Balkans, we consider ourselves connoisseurs when it comes to Balkan food (see previous blog post), but Macedonian-British author and recipe developer Irina Janakievska’s knowledge is unmatched. Since 2011, she’s been on a culinary journey to discover the history, intricacies and origins of traditional foods found in the region for her debut cookbook,
Travelling to the Balkans for the first time and wondering what foods you should try? We’ve got you covered. From burek to rakija, you’ll find these traditional Balkan foods, accompaniments and beverages widespread across the region. Tick all of these off and you're only just getting started, so be sure to go with a good appetite. Is Balkan food Turkish? This is a question we've seen floating around a fair bit. With much of the region formerly part of the Ottoman empire, Balkan countries have inherited lots of Turkish dishes such as baklava and sarma. And Bosnian coffee shares similarities with Turkish coffee (although don’t say that to a Bosnian if you don’t wish to offend). But it’s not just Ottoman dishes that have made their way onto the Balkan menu over time. You can also find typically Austro-Hungarian dishes like schnitzel and goulash. And some things, like rakija, are Balkan through and through. 1. Burek Burek has been a staple across the Balkans since its introduction by the Ottomans in the 14th century and it’s the ultimate comfort food. It’s made of thin layers of filo pastry filled with savoury ingredients, rolled into a spiral, and baked until golden. Popular fillings include spiced meat, a cheese similar to feta, a mix of cheese and spinach, or spiced potatoes. 2. Kajmak Kajmak ("kai-mak") also known as sarshir or qashta/ashta, is a rich, creamy dairy product similar to clotted cream. It’s traditionally made from the milk of water buffalo, cows, sheep or goats and is popular not only in the Balkans, but Western and Central Asia and Turkey. Kajmak is traditionally eaten with meat dishes like 'cevapi' mince kebabs, or as a filling in savoury pancakes. 3. Sarma / Dolma Dolma (more commonly referred to as Sarma in the Balkans) refers
Travelling to the Balkans for the first time and wondering what foods you should try? We’ve got you covered. From burek to rakija, you’ll find these traditional Balkan foods, accompaniments and beverages widespread across the region. Tick all of these off and you’re only just getting started, so be sure to go with a good
Elevate your barbecue menu with the Balkan dishes below, all hailing from a region we might describe as just a little obsessed with meat on the charcoal grill/'roštilj'! While they're not all explicitly BBQ recipes, they all feature regularly on al fresco dining tables, from Croatia to Montenegro. Whether you're looking for some inspiration for your next garden party or you've visited the Balkans and you'd like to recreate some of the yummy foods you tried, load your buns with ćevapi and pljeskavica instead of plain old hot dogs and burgers. And hummus? That's so vanilla. Swap it out for ajvar (cool red pepper sauce). Not only are these meals tasty, they require minced meat instead of pre-made patties and dogs, meaning you can dodge the crowds fighting over the last ones on a hot day in the supermarket. If you want to go all out Balkan, treat your guests to a tipple of rakia or a bottle of fine Croatian wine to wash it down with. Dobar tek! Ajvar What is ajvar? Pronounced “ay-var,” this sauce is thought to have been introduced by the Ottomans. Although there are regional variations, ajvar is predominantly made out of bell peppers and aubergine. The sweet yet tangy flavour of this relish is achieved by grilling the peppers and eggplant over a charcoal fire before simmering the sauce to bring out the sweetness in the peppers. If you prefer to cheat, buy a jar of Pelagonia's ajvar at Coop or Waitrose Ajvar recipe Serves 4 Ingredients 5 red bell peppers 1 medium sized aubergine 5 tsp freshly crushed garlic cloves 70g sunflower or olive oil 1 tbsp white wine vinegar 1 tsp salt Ground black pepper to taste Method Place the peppers whole on a preheated charcoal grill (a BBQ is perfect) and
Elevate your barbecue menu with the Balkan dishes below, all hailing from a region we might describe as just a little obsessed with meat on the charcoal grill/’roštilj’! While they’re not all explicitly BBQ recipes, they all feature regularly on al fresco dining tables, from Croatia to Montenegro. Whether you’re looking for some inspiration for
Wait what? Balkan countries produce wine? Yes they do, as it happens, and some are not just good. They're VERY good. Wine season is fast approaching and we just so happen to have holiday bases in two of the finest wine countries in the Balkan region: Croatia and Montenegro. In late August and September, it’s busy on the vineyards as vintners begin harvesting, but they’ll always welcome visitors. On both our week-long adventure near Dubrovnik in Croatia and our original crowd pleaser holiday at Villa Miela in Montenegro, we’re surrounded by family-owned vineyards which offer tours and tastings. If you’re joining us on a trip at this time of year, know that you’ll certainly get a chance to sample something grape. Read on for a taste of Balkan wines. Dingač Croatian wine Croatia is best known for full bodied red varieties which grow mostly along the coast in Dalmatia, the most famous being Dingač. It’s found in the steep hilly subregion of the same name on the Pelješac peninsula in Southern Dalmatia. Dingač is not a grape variety itself, it’s made from the Plavac Mali (‘little blue’) grape of Dalmatia. It was officially protected under Croatian law as a premium wine in 1965, but the tradition of winemaking in the Dingač region goes back centuries. Likened to a Mediterranean wine, Dingač is big, fruity and tannic, so it’s a perfect pairing to those hearty meat dishes and strong cheeses. On our week-long Croatia activity holiday, we have a sip and cycle day around the vineyards of Dingač. It’s a wonderful cultural experience with epic views of the vines against the backdrop of the Adriatic. Subscribe to our monthly newsletter for travel inspiration and offers on holidays in the Balkans Vranac & Krstač of Montenegro Lake Skadar is Montenegro’s wine country
Wait what? Balkan countries produce wine? Yes they do, as it happens, and some are not just good. They’re VERY good. Wine season is fast approaching and we just so happen to have holiday bases in two of the finest wine countries in the Balkan region: Croatia and Montenegro. In late August and September, it’s
Coffee is the cornerstone of Bosnian culture and has been since the Ottomans introduced it in the 15th century. But make no mistake, it is not the same as Turkish coffee. Order the latter at a cafe in Sarajevo and you’ll soon be corrected. Tasting Bosnian coffee (Bosanska kahva) is a must-do experience during your trip to Bosnia and there’s a certain ritual to follow. So to ensure you er… blend in with local connoisseurs, we’ve drafted in an expert. Enter Skender, our amazing guide in Bosnia. There's nothing Skender doesn't know about Bosnian coffee and if you’re joining one of our guided holidays there, you'll get the full demonstration. What is Bosnian coffee and how is it made? Bosnian coffee is a strong, unfiltered coffee which is so thick you could almost chew it. It’s served with sugar cubes and a sweet similar to Turkish delight called rahat lokum. There’s a science to making the ideal brew, explains Skender. ‘The water needs to be heated to a temperature between 93℃ and 95℃ in a pot traditionally called a šerbetnjak. ‘After the water reaches the required temperature, coffee is placed in the special copper pot, which we call đezva. The amount of coffee varies depending on personal preferences and the desired strength of coffee. ‘The đezva is returned to the heat source and held for a few moments to warm the bottom of the pot. This step allows the coffee to begin to develop its full aromatic profile. Then the water is carefully poured over the coffee, which achieves the characteristic "pop" sound. This sound is an important part of the tradition and symbolises that the coffee is properly prepared.’ ‘After pouring the water, the đezva returns to the heat until the coffee boils. This step requires attention because the
Coffee is the cornerstone of Bosnian culture and has been since the Ottomans introduced it in the 15th century. But make no mistake, it is not the same as Turkish coffee. Order the latter at a cafe in Sarajevo and you’ll soon be corrected. Tasting Bosnian coffee (Bosanska kahva) is a must-do experience during your
Let's get gritty with the real source of controversy in the Balkans… what to call a cheese pastry. The humble burek has various names across the region. Get it wrong and you risk being laughed out of the bakery (like we were in Bosnia). It’s the Balkan equivalent to the whole barm/bap/cob debate in the UK. Nevertheless, it's a must try when visiting this region, which is why we’ll always make time in our itineraries for a piece or two… or three. Perhaps you’re already one of our burek converts and you want to try making it at home? Or maybe you’ve stumbled across our blog in search of traditional foods to try on an upcoming trip to the Balkans? Either way, read on. Love discovering new tastes on your travels? Our Albania food and culture holiday was created with foodies in mind. What is burek? Burek is layers of filo pastry containing savoury fillings wrapped in a spiral and baked in a hot oven. Some of the most common fillings are spiced meat, feta-like cheese, cheese & spinach, and spiced potato. It has been enjoyed across the Balkans since it was introduced by the Ottomans in the 14th century. This stodgy staple makes for the perfect hangover cure or a hearty breakfast to fuel a day of hiking and kayaking. Better still, wrap up the leftovers and eat them on the go. Burek is eaten morning, noon and night throughout the year, but it also appears on special occasions like New Year’s Eve, when families write down a wish and tuck it into the pastry wrapped in tin foil before baking. Our first go at this on NYE 2023 was a success and we dare say somebody’s wish for a kitten came true (welcome to the family, Winston). Hold
Let’s get gritty with the real source of controversy in the Balkans… what to call a cheese pastry. The humble burek has various names across the region. Get it wrong and you risk being laughed out of the bakery (like we were in Bosnia). It’s the Balkan equivalent to the whole barm/bap/cob debate in the
This recipe for priganice dough balls is delicious! Unexpected, delicious new foods are one of the best bits of travelling. One dish which continually delights and surprises our guests is ‘priganice’ (that’s the name for these dough balls in Montenegro, but every country in the Western Balkans has their equivalent, from uštipci in Serbia to petulla in Albania). A main staple of any Balkan kitchen, these fritters are quick to whip up. Most often served at breakfast, priganice are equally good any time of day. Our friend Tanja, a talented cook, loves to serve them to our guests as a starter to a Montenegrin lunchtime feast, using them to showcase her family’s delectable home-produced honey. The reaction is always one of glee when essentially doughnuts appear first on the table! It’s rare a single dough ball is left. We're often asked for the recipe for priganice, so without further ado, scroll down to find out how you can make perfect ones at home. Of course, if you come on any of our adventures, we'll happily arrange a cooking class with locals to perfect your technique! You can also pay close attention to the video we made below, in which Tanja gives priganice masterclasses to some of our Lake Skadar guests. If you just want to get to the recipe, scroll down. Watch this video in which we take a priganice cooking class! Here's Tanja's recipe for priganice Serves 6-8 hungry people Ingredients Flour Yeast Sugar Salt Olive oil Vegetable oil (for frying) Instructions 1. Take a large mixing bowl and add some warm water to the bottom (about 2-3 fingers deep). The water flowing from Tanja’s taps and indeed most village taps in Montenegro is natural spring water, but mains water will do just fine. 2. Fill a wooden cooking
This recipe for priganice dough balls is delicious! Unexpected, delicious new foods are one of the best bits of travelling. One dish which continually delights and surprises our guests is ‘priganice’ (that’s the name for these dough balls in Montenegro, but every country in the Western Balkans has their equivalent, from uštipci in Serbia to
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