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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