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
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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