Food Beyond Borders

Balkan cuisine is a synonym for slow food: home-cooked food, based on traditional recipes and using traditional kitchenware and ingredients from autochthonic breeds and varieties. The Western Balkan countries are a cradle of agrobiodiversity – assortment of traditional autochthonic animal breeds and plant varieties with exceptional quality and nutritional value, which represent the richness of the region, its culture and its tradition. Usually, these products attract customers that appreciate culture, tradition, environment protection, healthy food and novelties. The Balkan culinary fairytale – ‘Food Beyond Borders’ is an art and science product, both a practical guide for gastronomic alchemy and a collection of descriptions of typical traditional specialties, autochthonic animal breeds and plant varieties. It provides the readers with a range of various recipes of alluring, nutritionally rich, colourful and affordable dishes be they vegan, vegetarian, pescatarian, meat dishes or desserts from all six Western Balkan countries. We hope that you will enjoy the reading, cooking and the exceptional taste of the Western Balkans. Cheers! Food Beyond Borders Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH Antonie Grubisic 5, 1000 Skopje Republic of North Macedonia

Regional project: Support to Economic Diversification of Rural Areas in Southeast Europe (SEDRA) Responsible person: Mr. Benjamin Mohr, Team Leader

Regional Rural Development Standing Working Group in SEE (SWG) Blvd. Goce Delcev 18, MRTV Building, 12th floor, 1000, Skopje Republic of North Macedonia

Authors: Ms. Sonja Ivanovska, PhD, Ms. Mirjana Jankulovska, PhD, Mr. Sokrat Jani, PhD, Ms. A CIP catalogue record for this publication is available from the Gordana Gjuric, PhD, Mr. Ervin Zecevic, PhD, Ms. Suzana Dordevic Milosevic, PhD, Mr. Zoran National and University Library „St. Kliment Ohridski“- North Jovovic, PhD, Mr. Shukri Fetahu, PhD. Macedonia. Photos by: Mr. Milosh Dedic, Mr. Robert Atanasovski, Ms. Suzana Dordevic-Milosevic, PhD, CIP – Каталогизација во публикација Mr. Slobodan Milosevic, Ms. Sandra Dordevic, Mr. Igor Manov, Mr. Josip Grabovac, Mr. Marijan Национална и универзитетска библиотека “Св. Климент Antolovic, Mr. Gvozden Micic, Mr. Arben Elshani, Mr. Armand Habazaj, Mr. Kocho Porchu, PhD, Охридски”, Скопје Association of producers and processors of Futog cabbage Editors: Ms. Sonja Ivanovska, PhD, Ms. Irena Djimrevska, PhD 641.56(497)(083.12) Language proofreading: Mr. Jason Brown, Ms. Jana Vasilevska, MA 392.8(497) FOOD beyond borders / [authors Sonja Ivanovska ... [и др.] ; Art-science concept development: Ms. Jana Vasilevska, MA, Ms. Irena Djimrevska, PhD photos by Milosh Dedikj ... [и др.] ; editors Sonja Ivanovska, Irena Graphic Design: Mr. Darko Stojoski Djimrevska]. - Skopje : GIZ, 2020. - 156 стр. : фотографии ; 25 см The statements in the publication represent the opinion of the authors and are not necessarily Други автори: Mirjana Jankulovska, Sokrat Jani, Gordana Gjurikj, representative of the position of the Deutsche Gesellschaft für Internationale Zusammenarbeit Ervin Zechevikj, Suzana Gjorgjevikj Miloshevikj, Zoran Jovovikj, (GIZ) GmbH. Shukri Fetahu. - Други фотографи: Robert Atanasovski, Suzana Gjorgjevikj-Miloshevikj, Slobodan Miloshevikj, Sandra Gjorgjevikj, Published by: Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH Igor Manov, Josip Grabovac, Marijan Antolovikj, Gvozden Mikjikj, Company Headquarters: Bonn and Eschborn, Germany Arben Elshani, Armand Habaza

ISBN 978-608-4536-29-1 Kliment Ohridski Str 33/35, 7000 Bitola а) Балканска кујна - Готвачи б) Традиционална исхрана - Балкан COBISS.MK-ID 112106762

The Faculty of Agricultural Sciences and Food Str. 16-ta Makedonska brigada No 3, 1000 Skopje

2 - Balkan Traditional Cookbook Table of contents

Preface Corn Pie Casserole with Spinach 6 Carp Fish Casserole with Onion 10 he Balkan culinary tale begins with the Balkan cuisine is a synonym for slow food: Octopus with Grass Pea 14 firmly held belief that a good everyday home-cooked food, based on traditional Goat Meat in a Milk Bin 18

diet should contain homemade meals, recipes and using traditional kitchenware. Albania T Ram Meat with Plum Jelly 22 prepared from fresh agricultural products The quickest dishes, at first glance, seem to which are regularly obtained from particular be prepared or cooked in a matter of hours. Pork Meat with Cabbage 26 domestic or autochthonous plant varieties They are alluring, nutritionally rich, colourful Poljak Bean Grass Pea Broth 30 and livestock breeds. This authentic and affordable. All lasting efforts lead to one Bosnian Pot 34 agricultural assortment of genetic resources purpose – to enjoy the food for hours in a has been preserved over generations, and it family atmosphere. The lunch starts with Bosnian Kebab 38 is specific and passed down from generation fresh vegetables or dip appetizers such as Collard Rolls with Raštika 42

to generation in every single family, along meze, accompanied by different pastries and Bosnia Plum Jam 46 Herzegovina with the long-established recipes for using and strong rakija. The main course is a Poached Stuffed Apples 50 the precious foods. perfect combination of local vegetables, dairy and meat products, often purchased from Corn Pie 54 As a region historically threaded with countryside farms. It is cooked in the form of Pie with Cabbage 58 distinctive nations and religions, followed soups, broths, stews, roasted or grilled meat Grits with Chicken 62 by their cultural and folkloric benchmarks, and enjoyed with wine or beer. Desserts are Lamb in Milk 66

the Balkans became the homeland to an Kosovo heavy in calories, and combined with local innumerable quantity of diverse vegetables, Dessert with Chestnuts 70 fruits or nuts. grains, fruits and grapevine varieties. Some Sweet Preserve from Pumpkin 74 are exclusively specific for a small area within Almost all Balkan dishes are the result of a Polenta 78 a single country, while others are dispersed kind of gastronomic alchemy that combines throughout several countries or across and uses to great effect the different cultural Buckwheat Pie 82 the entire region. Southeastern Europe is influences of the past. Full of many oriental Beaten Olives 86 considered as the primary centre of origin flavours borrowed from the Middle East Smoked Carp 90 for many fruits, berries and nuts, olives, and or Ottoman cuisine as well as styles from

Montenegro Cooked Dried Goat Meat 94 leafy and root vegetables. Consequently, the Hungarian and Mediterranean kitchens, astonishing diversity of their local varieties Balkan food offers a dizzying array of tastes Roasted Lamb with Potatoes 98 are autochthonous for the Balkans. Many and smells. Similar dishes are prepared Pie with Leek 102 crops were introduced here in ancient times, throughout the region with only minor Pie with a Sheep Dried Meat 106 domesticated and wisely selected into local differences in their recipes and names. Potato Mash with Embroidered Peppers 110 varieties by their guardians – the farmers Balkan food is recognized and appreciated Baked Beans 114 themselves. The selection of superior by even the most demanding gourmets, and plants was inspired by their adaptability to Liver Rolls from Sheep 118 attracts tourists from around the world. Its specific growing conditions, the appealing Macedonia North Mariovo Village Meat 122 authenticity will give you an unforgettable flavour and the possibility for continuous sensory impression. Cheese Curd with Corn 126 consumption of their products, fresh or Sjenica Sheep`s White Cheese 130 preserved throughout the year. In order to promote the Western Balkan treasure of genetic resources in agriculture Lean Dry Red Stuffed Peppers 134 The nomads, and later Balkan farmers, Stuffed Sour Cabbage Rolls 138 and culinary specialties the project ‘Support Serbia applied similar domestication to the breeding to Economic Diversification of Rural Areas in Srem Dry Sausage from Mangalitsa Pig 142 of cattle, sheep, goats and poultry, creating Southeast Europe (SEDRA)’, implemented by several strains and breeds that are clearly Patron Saints’ Festivity Wheat Grain 146 the Deutsche Gesellschaft für Internationale recognisable for this region. The habit of Zusammenarbeit (GIZ) GmbH and the preserving meat by drying, salting, and Description of the dishes and short overview of used plant varieties and livestock breeds per country 150 Regional Rural Development Standing smoking, and to produce various dairy Working Group in South-East Europe (SWG) Content of dishes 152 products from milk is still largely practiced, developed the cookbook of Balkan cuisine Diversity of presented plant varieties and livestock breeds 153 especially in the smaller cities and villages. which you now hold in your hands. Fresh-water fish from the natural lakes and The cookbook was prepared in cooperation rivers is also cooked in different ways and with the Faculty of Agricultural Sciences and almost regularly prepared during times of Food, University St. Cyril and Methodius, fasting throughout the Balkans, while seafood Skopje and experts on genetic resources is typically limited to the Montenegrin and in agriculture from the Western Balkan Albanian menus. countries.

4 - Balkan Traditional Cookbook Albania Albania

Country of origin: Albania Sulova Corn Pie Serves: 8 Preparation time: 30 minutes Casserole with Spinach Cooking time: 40 minutes (Pispili with Sulova Corn) Calories in 100 g: 323 kcal Ingredients: ̓ 500 g of Sulova corn flour ̓ 1 egg ̓ 1 kg fresh spinach ̓ 60 g butter ̓ 200 ml olive oil ̓ 1 bunch of chopped fresh dill vegetarian ̓ 150 g feta cheese ̓ salt by taste

Preparation: 1. In a large bowl mix 450 g Sprinkle a few teaspoons of olive of corn flour (the best flavour oil over it and place the spinach comes from Sulova local corn filling. variety) with 50 ml of olive oil 5. Chop the cheese and spread it and salt by taste. Add hot water over the spinach filling. as needed (about 200 ml) to get a mass with a thick consistency, 6. Place the smaller dough piece managable by hand. in a bowl. Add 2-3 teaspoons of hot water and mix it well to 2. Roughly chop the spinach, make it runny. Spread it over the squeeze it slightly by hand to spinach. This dough layer will be drain the juice and add it in much thinner than the bottom the bowl. Add chopped dill, one. more salt, egg, cheese, 100 ml of olive oil and any other 7. Lastly, sprinkle a handful of greens if desired. Mix by hand corn flour over the pie. and squeeze the spinach as you prepare the mix. This process 8. Sprinkle the remaining olive makes the flavours combine with oil on top of the pie and add each other. small butter scoops on the surface to get a better flavour. 3. Sprinkle the baking tray with It might seem like a lot of oil butter. Separate the corn dough but both the corn and spinach into two pieces: one about ¾ absorb it during baking, so don’t size and the other ¼ size. Start worry… the pie won’t be too spreading the larger piece on the greasy! bottom of the tray. 9. Bake at 180°C for 15 minutes, 4. Spread the dough evenly in then lower to 160°C and cook the tray (usually less on the tray for a further 20 minutes until sides) by hand or with spoon. golden brown.

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Sulova Corn Pie Casserole with Spinach (Pispili with Sulova Corn)

social and economic importance Sulova Corn to the inhabitants of the area. ulova corn is a landrace which The plant has a short cycle, about is very old and has been 80 days. Most farmers plant it in Scultivated in the Sulova area small plots of about 0.1 to 0.3 ha. of Elbasan since the seventeenth Market demand has been steadily century. Sulova has long been increasing due to increased known for cultivating corn of the consumer demand. Sulova maize same name, a corn with low yields is cultivated in the area according of about 2 t/ha, but preferred for to traditional agronomic practices, the quality of the bread that it is using low agricultural inputs. The used in making. corn flour is preferred for the production of bread, spinach corn Sulova has an excellent white grain pie casserole and special desserts whose production is entirely used such as ‘Ballakume’, a dessert often for flour. This corn is cultivated in prepared for special holidays and the hilly regions and is of particular special occasions. ispili is a traditional Albanian dish highly nutritious because of the amount of said to have originated from the city spinach per serving. In Albania, this dish Pof Gjirokastra, but has been known is usually served warm with yogurt and for centuries throughout the southeastern seasonal salads. It’s a perfect vegetarian regions of the country (Korçe, Berat, meal. Permet, Elbasan, etc.). It goes by different There are slightly different preparation names (lakror, shapkat, etc.) in different methods for this dish, usually every family regions across Albania. Corn pie casserole has its own recipe. This recipe is suggested filled with spinach is a vegetarian dish and by the Centre of Culinary Education’s.

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Country of origin: Albania Carp Fish Casserole of Shkodra Serves: 6 Preparation time: 30 minutes with Drishti Onion Cooking time: 1 hour (Tavë Krapi Shkodrane with Drishti Onion) Calories in 100 g: 167 kcal Ingredients: ̓ 1 fresh carp (4-5 kg, ideally a ̓ 2-3 tbsps plum jelly male) ̓ 3-4 tbsps grape vinegar ̓ 1-1.5 kg of onion, Drishti ̓ 3 tbsps flour pescaterian variety ̓ 3-4 laurel leaves ̓ 100-150 g of garlic ̓ 1 tsp ground black pepper ̓ 120 ml olive oil ̓ 1 tsp salt ̓ 4 tbsps concentrated tomato sauce ̓ 1 bunch of fresh parsley

Preparation: 1. Clean the fish of scales, the laurel leaves. Cook until intestines and, in particular, a the onion is fully softened and bone in the shape of a triangle, begins to go reddish in colour. which gives a bitter taste to the Add the tomato sauce and plum casserole. jelly and continue cooking until it becomes a uniform thick mass 2. Carefully cut the carp into (the onion should be completely pieces 2-3 cm thick, up to the dissolved). Add salt, parsley tail (which, incidentally, may also and vinegar. Depending on the be used if desired). The head vinegar, some sugar may be piece should have small part of added. This mass is called ici in the fish body. Skadar. 3. Wash the fish and put it on a 7. Pour the ici over the carp in tea-towel to dry off the water. the casserole dish. 4. Transfer it to the kitchen 8. Bake it in a preheated oven table or onto a kitchen board. (140-150°C) for about 30-40 Salt, sprinkle with oil, and then minutes. sprinkle with a little flour and place it in the casserole dish. 9. The meal is ready when the fish pieces become coloured 5. Clean and finely chop the on both sides, and the ici is onions and put them to one side. thoroughly combined with the Peel the garlic cloves and place carp flesh in its own broth. them in a small bowl. 10. Top it with some parsley 6. Add oil to a large pot on before serving. medium to high heat. Once the oil has warmed up, add 11. Serve each dish with a piece the onions and garlic and cook of carp and 2-3 dried plums as a over a medium heat, then add garnish decoration.

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Carp Fish Casserole of Shkodra with Drishti Onion (Tavë Krapi Shkodrane with Drishti Onion)

in colour and covered with a thin Drishti Onion layer of wax. Bulbs of dry onion he Drishti onion is one of the have an average weight of 130-150 most popular and widespread g, and some individuals cases have Tlocal onion varieties in been recorded at between 350-400 Albania. The onion is named after g. The outer scales which cover the the village of Drisht in the Scadar bulb are tiled yellow, sometimes district which has been cultivated darker, sometimes lighter. The the onion for over 700 years, since inner scales are thick and the flesh the Balshaj Dynasty. Currently, it is solid with a milky white colour. is being cultivated in almost the They contain 12-16% dry matter his casserole dates back to the birth Skadar, but also because its ingredients entire northern region of Albania. and are highly combustible. and development of the Shkodra are related to the Skadar area. One cannot The seeds have been maintained, Drishti onion has two main forms: Tbazaar (Skadar market), when the complete this carp casserole without the conserved and passed down 1. the onion has conical bulbs and akshijte (the chefs - as they were called onion of Drisht (area northeast of Skadar), from generation to generation by thick outer scales. This onion lasts at the time) developed fish processing in strong grape vinegar, Skadar garlic and the gardeners. It is currently planted in longer after harvest, and 2. the general and carp in particular. There are famous pistil (jelly) made of plums growing about 30-35% of the onion planting onion has round compressed bulbs even documents in Skadar that indicate that in Skadar. So, without these rare assorted surface of the northern region. It and thin outer scales. This onion the chefs cooked this casserole during the ingredients, there is no ‘original’ carp is a full-flavored onion and copes lasts only for a relatively short Bushatlin Dynasty in the second half of the casserole. easily with long-term storage. It is eighteenth century. period after harvesting. The most appropriate season to enjoy this characterised by plants with many For the people of Skadar the carp casserole casserole is to get fresh carp between May leaves. They are long, light green was their pride, because carp is one of the and June, or, as the people say, at the time special fish that lives in Lake Skadar. Family when berries ripen. tables and feasts in Skadar are incomplete if It is served with toasted corn and white they are not served with carp casserole. wine. If not, the carp in Skadar says to the It is called ‘Carp Casserole of Shkodra’, man: ‘Eat me with wine, or drop me where I not only because it was first cooked in have been’.

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Country of origin: Albania Serves: 6 Octopus with Opari Grass Pea Preparation time: 30 minutes (Oktapod me Kockulla from Opari Grass Pea) Cooking time: 1 hour and 40 minutes Calories in 100 g: 130 kcal

Ingredients: ̓ 3-4 garlic cloves ̓ 1 bunch of fresh sorrel ̓ 1 kg octopus ̓ 1 tsp ground chili pepper ̓ 600 g grass pea seeds (Opari variety) ̓ 1 tsp salt pescaterian gluten free ̓ 120 ml olive oil ̓ 0.5 tsp ground black pepper

2. Cut the octopus, first the Octopus cleaning head in strips and then the Thoroughly wash the octopus tentacles in pieces, in sizes you in cold, running water, rubbing desire. it well, both outside and inside 3. Add olive oil to a pan on its head and tentacles. Put it medium to high heat. When the on a clean tea-towel to dry it. oil has warmed, add the octopus Transfer it to the kitchen table pieces, crushed garlic and chili or chopping board. With the pepper, and stir continuously tip of the knife remove the eyes until it turns slightly reddish. and the beak, the round part resembling a strong bone at the 4. Clean the grass pea seeds and bottom of the octopus’s head. wash them well. Beat with meat pounder for 5. Place the seeds in a pot. Add about 10 minutes, to break the salty boiled water, and simmer muscle fibres and to soften on medium heat until softened. the meat. Place it again under 6. Remove the pot from the cold, running water. Remove stove and drain the seeds. any internal scab residue and continue to wash carefully. Put it 7. In a pot of boiling water, soak on the sink’s draining board and the sorrel leaves for 2 minutes, leave it to drain. then quickly dip them in cold water and, after draining, heat Preparation: them in the pan with olive oil, 1. Add water to a tall pot and garlic and chili. set on medium to high heat. 8. Prepare the grass pea puree Bring the water to boil, add in a blender. Add olive oil and the octopus and simmer for black pepper and the mix between 45-60 minutes. Remove prepared with sorrel leaves. the foam that will form on the surface with spoon. Once it has 9. Lay the purée on the dish and boiled (test it with fork), transfer pour over the warm pieces of it to the kitchen table and allow cooked octopus. it to stand for few minutes to 10. Optionally, you can add cool. flavoured oil and fresh oregano to the dish.

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Octopus with Opari Grass Pea (Oktapod me Kockulla from Opari Grass Pea)

legumes, is still an untouched treasure Opari Grass Pea for compounds that can contribute rass Pea is one of the hardest to human health. Therefore, as but most underutilized crops for nutraceutical, grass pea is an excellent Gits adaptation to fragile agro- example of a potential functional food. ecosystems, because of its ability In Albania, the grass pea is mainly to survive under extreme climatic cultivated in the southern areas of conditions such as drought, water the country and it is used for cooking stagnation and heat stress. It was first delicious soups, pies, etc. The Opari domesticated some 7000–8000 years grass pea has been known and cultivated ago in the eastern Mediterranean on limited surfaces since the mid- eafood is commonly consumed in Like nearly all seafood, it is lean and low region and has a history of cultivation nineteenth century, mainly in low the Mediterranean regions, but in calories, considered a staple in the in southern parts of Europe, cultivated fertility soils in the hilly-mountainous Albanians living in the coastal cities Mediterranean diet. Octopus packs a lot of for food, feed and fodder in different S areas of Korça, Berat and Skrapar. are very passionate about their specialties. nutrition, it is a low-calorie protein source countries. By the old civilizations, grass Octopus is one of the most delicious and rich with vitamin B-12, iron and selenium. pea was considered a special food to The Opari grass pea forms an average valued mollusks in the seaside cuisine. It is Very often the octopus is grilled or cooked be offered to kings, in contrast to the plant mass. The flowers are butterfly- considered to be an aphrodisiac, but only and then served over a puree made of present-day reputation of being the shaped and white colour. The fruit is a when properly cooked. Its flesh becomes various vegetables or legumes. survival food of the poorest of the poor. plate-shaped pod, about 2.5-4.0 cm long, tender with rich paradisiac flavor, slightly This recipe, locally refered to as Oktapod Ancient civilizations included this crop 0.6-0.8 cm wide, containing 2-3 seeds. sweet, meaty and mild tasting. Generally, me Kockulla, is based on an old tradition to in diets with well-balanced composition The seeds may be of cream to brown smaller and younger octopi are favored in combine octopus with a puree of grass pea, in essential amino acids. It is a nutrient- colour with a compressed or irregular the cousine as they are tenderer. It is often mostly from a local Opari variety. The seeds dense food crop, with high (18–34%) shape, 4-7 mm in diameter. prepared in the summer season, when a protein content in the seeds. Moreover, of this fodder crop are full of proteins and Consumption of this legume is limited, fresh octopi with purplish or brownish grass pea is highly suitable for human taste good, contributing to the flavor of the only in some southeastern and southern grey color and compact pulp can be found. consumption because about 60% of meal. Best served warm. areas of the country, and is in steady the fatty acids are polyunsaturated. decline. Grass pea, like other underutilized

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Country of origin: Albania Serves: 8-10 Dukati Black Goat Meat in a Milk Bin Preparation time: 30 minutes (Dukati Black Goat Mish Keci me Qumësht) Cooking time: 4 hours Calories in 100 g: 128 kcal

Ingredients: ̓ 5-6 kg kid goat’s meat ̓ 1 kg fine corn flour ̓ 1 kid goat’s offal ̓ 10-12 laurel stalks meat dish gluten free ̓ 4 l goat milk ̓ 1 tbsp black peppercorn ̓ 2 l white cheese whey ̓ 1 bunch of chopped fresh dill ̓ 200 ml olive oil ̓ 1 bunch of chopped fresh mint

Preparation: Meat Harapash 1. Clean and chop the meat into 1. Pour two litres of water and large pieces. two litres of white cheese whey into a pot on medium heat. 2. At the bottom of a large pot with a tightly fitting cover, place 2. When it starts boiling, add the laurel leafless sticks. Place the offal, previously cooked the pieces of meat over the (liver, kidney and heart can also sticks, add milk and set it on be used) and stir them well. low heat. Add a tablespoon of 3. Add 1 kg of corn flour and peppercorn and salt. continue to stir, to prevent 3. Simmer for about 4 hours, lumps forming. Once it thickens, until the meat is fully cooked continue stirring for a few and the meat comes easily away minutes until the corn flour is from the bone. fully cooked. 4. Remove the meat from 4. At the end add olive oil, salt the pot and transfer it in an and fresh spices, such as dill or earthenware pot. mint by taste. 5. Pour the obtained broth aside in a large bowl.

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Dukati Black Goat Meat in a Milk Bin (Dukati Black Goat Mish Keci me Qumësht) Dukati Black Goat t is a unique, old and indigenous ecotype that grows in the Dukat area Iand the Karaburun peninsula, about 25 km south of Vlorë. This ecotype has a genetic closeness to the goat of Muzaka (known in the mid-thirteenth century). Characteristic of this breed is the presence of horns, both in males and females. Dukati black goat has a small body, short legs, a height of between 55-65 cm, and an average weight 38-45 kg. The coat is predominantly black, but there are individuals with some white spotting, or even beige colouration. The meat of this breed is highly sought after, especially in May, when it has its maximum nutritional value. This is due to the characteristics of the breed, but is also due to the environmental and feed conditions, which are based on the natural resources of the grazing, completely excluding concentrate in the feed. Dukati black goat produces 150-180 litres of milk per year, and its fertility goes up to about 110%. The goat kids are born with an average weight of 2-2.2 kg and have a dynamic weight gain of about 140 immered kid goat’s meat in milk bin is Harapash (a traditional dish from Labëria, g per day. The kids are traded when they a perfect meal for a special weekend an area in the south of the country), which have reached an average weight of 8-10 Soccasion, holiday event or family is prepared with corn flour and the offal kg. celebration. from the kid goat. At the start of this century, as a result of This recipe can be prepared quickly and Usually, the meat is served with boiled unregulated slaughter, this goat breed easily at home. Cooked this way, the kid green vegetables and a few spoons of was in danger of extinction. Currently, goat’s meat gets a wonderful taste, it Harapash. The broth obtained from the genetic erosion has been reduced and becomes completely soft and creamy. The meat can be also served at the table. this ecotype is gradually emerging from meat simmered in milk is accompanied by the ‘endangered’ status it presently has. At present, around 6,500 goats are estimated to exist throughout the territory.

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Country of origin: Albania Serves: 6 Ram Meat with Tropoja Plum Jelly Preparation time: 20 minutes (Mish with Tropoja Plum Pistil) Cooking time: 1 hour and 45 minutes Calories in 100 g: 176 kcal

Ingredients: ̓ 600 g ram meat ̓ 1 bunch of fresh parsley ̓ 2 kg medium size onions ̓ 1 tsp salt meat dish gluten free ̓ 250 g plum jelly ̓ 0.5 tsp black pepper ̓ 120 ml olive oil ̓ 2 cups of water ̓ 4 garlic cloves

Preparation: 1. Clean and finely chop the 6. Once the meat is almost onions and put them aside. Peel cooked, add the fried onion the garlic cloves and place them and continue to simmer over in a small bowl. low heat until the meat is fully cooked. 2. Add oil in a large pot on medium to high heat. Once 7. Add the jelly previously the oil has warmed up, add the softened (dissolved) with water, cleaned and finely chopped stir and continue simmering, let onions, garlic and simmer the meat cook with everything over a medium heat, stirring else for about 10-15 minutes. constantly, until the onions 8. Add the chopped parsley, are caramelised and slightly black pepper and a little salt to browned. the pot. Transfer the mixture to 3. Cut the ram meat into pieces, a clay casserole dish. and season with salt. 9. Put the casserole dish in the 4. In another pot, put the pieces oven for 20 minutes at 250ºC, of meat. Add two cups of water, just long enough for the meat to and leave to simmer for 40 take a reddish hue. Turn off the minutes. oven and leave the pot inside the oven for another 10 minutes. 5. If you wish to make the dish more aromatic, add a laurel leaf.

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Ram Meat with Tropoja Plum Jelly (Mish with Tropoja Plum Pistil)

pyramidal, and in some cases it presents Tropoja Plum periodicity. It is self-pollinating, but ropoja plum is local variety of it likes cross-pollination. The best Prunus domestica. It has been conditions for growth and development Tgrown in northeast Tropoja are found in areas with a cool climate. (Tropojё) since the early sixteenth The leaf is of medium size, oval and century. This fruit has been and remains oblong. The flower is of medium size, a significant part of the lifestyle and the fruit is of medium size and it has an well-being of many families in the area elliptical shape which is rounded at the with the plum commonly used for the apex. The skin is moderately thick, blue preparation of jam, marmalade, hoshafi, in colour, with a blue wax layer on the am meat with pistil (Mish me pistil) different methods of cooking this dish compost, pistil, rakia, etc. by the local skin. The pulp is yellow, with a compact is a traditional Albanian dish that and each region has their recipe. The population. The area of cultivation has consistency, and slightly softened at Roriginated in the city of Elbasan, but given recipe is according to the Centre of increased, moving into other districts, the full ripening stage. It has good has been known for centuries throughout Culinary Education’s (Qendra per Edukim yet its cultivation has remained mainly sweetness, taste and aroma. The nucleus the mountain regions of the country Kulinar) recipe. in the north of the country (in the area of the fruit is completely separated from (Tropoja, Kukesi, Puka, Dibra, etc.). The This dish is cooked with pistil (type of of Tropoja, Has, Kukes, Dibra, Shkodra, the pulp. It ripens in mid-September ram meat, with pistil in a clay casserole jelly), prepared from plum fruits of the etc.). until early October. It is suitable for is a main course and highly nutritious. In Tropoja local variety. It is served warm with fresh consumption and industrial Albania, this dish is usually served during It is a late ripening variety. The tree additional side dishes as desired, along with processing. It is durable in terms of autumn and winter. There are slightly has strong growth, the crown shape is red wine. harvesting and transport.

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Country of origin: Albania Serves: 4-6 Pork Meat with Postriba Cabbage Preparation time: 15 minutes (Mish with Postriba Cabbage) Cooking time: 1 hour and 15 minutes Calories in 100 g: 269 kcal

Ingredients: ̓ 500 g raw pork fat ̓ 1 tbsp tomato sauce ̓ 150 g pork belly meat ̓ 200 ml water meat dish ̓ 1 head of white cabbage ̓ 2 laurel leaves (Postriba variety) ̓ 1 tsp sweet red chili powder ̓ 1 large onion bulb ̓ 1 tsp black pepper ̓ 2 carrots ̓ 1 tsp salt ̓ 6 tbsps olive oil

Preparation: 1. Clean and chop the pork fat 4. In the same pot at medium into medium pieces and cut the to high heat, in the remaining belly meat into small cubes. warm fat, add the onion and laurel leaves. Then add the 2. Clean the vegetables. Finely cabbage and continue frying chop the onions, chop the until the cabbage has softened cabbage into thin strips and the and reduced in volume. Add carrots into cubes and put them the tomato sauce, meat, carrots aside, in separate bowls. and a little water. Add water as 3. Add oil to a large pot and needed to get the stew to the place on the stove at medium desired consistency. Towards to high heat. Once the oil has the end, when the cabbage has warmed up, add the pork fat and completely boiled, taste and add fry until it begins to extract its salt and spices to taste. fat and get a little colour. Then 5. If preferred, you can put it in add the belly meat and continue the oven for 15-20 minutes, until frying until the meat turns red. it becomes lightly browned. Remove the meat from the pot and put it aside.

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Pork Meat with Postriba Cabbage (Mish with Postriba Cabbage)

It is an early variety, suitable for Postriba Cabbage cultivation in mountainous areas. his local variety of white The plant has average leaf mass. cabbage has been known The leaves have visible nervature. Tand cultivated in the It forms medium-sized, compact Postriba (Postribё) area of the heads with an average weight of Scadar (Shkodra) region for more 4-5 kg. They are round and light than 300 years. The seeds of this green in colour. The inner leaves cabbage have been maintained, are thin, white and taste sweet. preserved and passed down Therefore it is used for cooking from generation to generation by and for fresh consumption in gardeners. It currently occupies salads. It is suitable for production about 5-10% of the area of head between October and November. cabbage planting in the northern Cabbage heads can stay in the region of Albania, and is a rare field until mid-December. ork meat with cabbage (Mish me lakёr) taste of softened fresh cabbage deliciously cultivar and at risk of extinction. is a traditional dish cooked in the complements the fragrant aroma of fatty Phighland areas, especially in Tropoja pork meat. This meal is rich in protein, (Tropojё) with Postriba white cabbage. It fibers, micronutrients and vitamin A and has been prepared for generations because C. The given recipe can be cooked using it simply uses a few basic ingredients to any variety of cabbage, but it is particularly make stew, requires just a few minutes of delicious when prepared with Postriba preparation, and it’s a healthy main course. cabbage, which has thin white leaves with It is ususally said that it tastes even better an excellent mild taste. It is served warm when re-heated after 2 or 3 days. The and as a main dish.

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Country of origin: Bosnia and Herzegovina Serves: 4 Poljak Bean Grass Pea Broth Preparation time: 15-20 minutes (Čorba from Poljak Bean Grass Pea) Cooking time: 2.5-3 hours Calories in 100 g: 103 kcal

Ingredients: ̓ 0.5 kg poljak bean seeds By taste ̓ 3-4 small carrots ̓ olive oil vegan gluten free ̓ 1 garlic clove ̓ salt ̓ 2 onion bulbs ̓ ground red pepper ̓ 1-2 parsley, roots and leaves ̓ ground black pepper ̓ 1/3 of smaller root celery root with leaves ̓ 4-5 laurel leaves ̓ 15-20 g rosemary

and then add the chopped Preparation: vegetables (carrots, garlic, 1. Soak the beans in a pot of onion, parsley, celery (leaves lukewarm water overnight. and roots), laurel leaves, and rosemary). 2. The next day, drain the water and refill with fresh water. Boil 5. Add the olive oil, ground black for 15 minutes. and red pepper and salt by taste. Simmer for about 2.5 hours on a 3. Drain the water and transfer low heat. the beans to an earthenware pot. 6. Remove from the stove and allow to cool for 15-20 minutes 4. Add warm water to the pot, before serving.

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Poljak Bean Grass Pea Broth (Čorba from Poljak Bean Grass Pea)

recently become the subject of scientific Poljak Bean Grass Pea research. oljak bean (Grah Poljak) is local The Poljak bean is an authentic legume here are no history books or other prepared using local vegetables and olive variety of grass pea, a member of of the Trebinje region, used in the diet documents about the dishes made oil. The other recipe is based on the same the Lathyrus sativus family (field P and as a medicinal beverage. It is small Twith this legume. However, there are vegetables and a little bit of smoked pork or beans), and is one of the historical and irregular in shape, never larger than two traditional recipes in the local cuisine sheep meat. crops in the Trebinje area. Due to its 1 cm in size, and with a colour range that do use it. One recipe is a broth (soup) ability to grow in adverse climatic from brown to dark grey, ochre to light and soil conditions, its suitability for sand. long-term storage and, above all, its rich nutrients (primarily proteins), In alternative medicine, it is the Poljak bean been one of the area’s recommended that diabetics consume staple food items for centuries, and it. Also, it is unusual that this bean can it has even been given the honorary be fried, ground and consumed as an title of ‘meat of poor people’. However, alternative to coffee and for this purpose changes in lifestyle and diet during the it is prepared by roasting in a similar post-World War II period meant that fashion to the way coffee beans are. The this indigenous species was almost lost best aroma is achieved when seeds are and forgotten. Thanks to the established roasted in a shisha, or over a fire, all the Republika Srpska Genetic Resources while being careful not to burn them. Conservation Program and the great When the sound of slight crackling is efforts of the Slow Food Convivium heard, remove the seeds from the fire, Trebinje, this bean has been returned ground them in manual mill and cook to fields and tables of the Trebinje area, the powder like ordinary coffee. It is also proving to be one of the most important believed to cure heart diseases, to help representatives of agribiodiversity in with paralysis, sclerosis, depression and the region. There are a smaller number vertigo. of local populations that have only

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Country of origin: Bosnia and Herzegovina Serves: 8 Bosnian Pot with Pramenka Lamb Preparation time: 30 minutes (Bosanski lonac with Pramenka Lamb) Cooking time: 5 hours Calories in 100 g: 94 kcal

Ingredients: ̓ 200 g veal with bone ̓ 100 g celery root ̓ 400 g beef meat with bone ̓ 150 g onion meat dish gluten free ̓ 200g lamb meat with bone ̓ 50 g garlic ̓ 500 g cabbage By taste ̓ 500 g potatoes ̓ plant oil ̓ 200 g carrots ̓ celery leaf ̓ 200 g fresh peppers ̓ parsley leaves ̓ 300 g fresh green beans ̓ salt ̓ 50 g dry okra ̓ ground black pepper ̓ 200 g zucchini (gourd) ̓ ground red pepper ̓ 100 g peas

Preparation: 1. Clean and peel all the 4. Pour water into the pot, vegetables, cut them into large so that the whole content is pieces and drain. submerged and add the spices. 2. Arrange the meat pieces in 5. Bake in a covered pot for a large greased cooking pot about 5 hours at about 100- and bake for 15 minutes in a 150°C, checking periodically and preheated oven. adding water if needed. 3. Place the vegetables over the meat.

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Bosnian Pot with Pramenka Lamb (Bosanski lonac with Pramenka Lamb)

up sheep ranges from 25-32 kg, with Pramenka Sheep males weighing about 30% more than ramenka sheep are a highly valued females. The height is around 49-55 cm. osnian pot is a traditional dish in meat is added, as well as more commonly sheep breed from Bosnia and The length of the trunk is around 50-58 Bosnia and Herzegovina, more specific available winter vegetables such as cabbage, PHerzegovina. They are well suited cm. Life expectancy of the sheep is nine Bfor the territory of Bosnia since it potatoes, carrots and possibly a small to a region in which livestock breeding years. The first impregnation is when contains more fat, while the dishes from amount of beans. The summer variation is is difficult. Historically speaking, sheep are eight or nine months old. The the Herzegovina region are closer in style slightly lighter, again with with seasonal Bosnia and Herzegovina has a very rich birth weight of a lamb is 2.5 kg, and daily to Mediterranean cuisine, often with less vegetables, but is less fatty and has no history of shepherding. It has been growth for a lamb is 0.15 kg. Ewes are fat. The dish takes its name from the type smoked meat. This dish is characterised by calculated that there are only a few hornless, rams are horned or polled. of cookware used in its preparation - a pot. a long cooking process, and stays fresh for thousand purebred sheep of this sort The fleece colour is white, through Traditionally, it is prepared over a hearth or several days. left today, following a general trend sometimes, albeit rarely, black and the on a wood stove. Today, it is best prepared of decreased sheep numbers. There head is overgrown with short hair which There is a noticeable simplicity in the in the oven in a large ceramic pot. were four million sheep in Bosnia and is white with tiny black freckles. Its legs preparation of Bosnian pot, which is Herzegovina in 1939, while in 1990, total are slim and black, or freckled with Bosnian pot is a dish consisting of common for all Bosnian traditional dishes. sum was around 1.3 million. Today’s white. Milk production in this breed is numerous vegetables and three types Considering this, as well as the abundance total estimation is half that number. The low. Milk from Pramenka is usually used of meat. It is traditionally prepared in of healthy ingredients, nutritional value value of the Pramenka breed rests in for cheese production (Livno cheese, Bosnia, both on a daily basis and for special and its delightful taste, Bosnian pot is the the fact that it is an indigenous breed of Vlašić/Travnik cheese). One of the most occasions and celebrations. In general, ideal choice for a healthy meal, to celebrate sheep in Bosnia and Herzegovina. This important factors is the high-quality there are two variations of this dish: the holidays, or a great dinner to serve to allows all the products from this sheep characteristics of Pramenka milk, which winter variant and the summer variant. In friends. to be protected by quality marks. The has a huge influence on the flavour and the winter variation, more fat and fatty dry breeding area of this sheep is in Central quality of locally produced cheeses. Bosnia and Herzegovina, but various The owners of these sheep can easily sub-varieties of this breed are reared in sell the lambs of this breed better than different parts of the country. Usually, the lambs of other breeds, as they are during the springtime, sheep are led lighter and more compact, and that is to pasture in the mountains where exactly what local market demands. they remain until the autumn, before In Bosnia and Herzegovina four strains they are returned back during the of Pramenka are reared: Dubska, winter. The body weight of the grown Kupreška, Privorska and Hercegovačka.

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Country of origin: Bosnia and Herzegovina Bosnian Kebab in Sauce Serves: 4 with Busha Beef Preparation time: 40 minutes Cooking time: 2 hours 15 minutes (Bosanski Sitni Ćevap with Busha Beef) Calories in 100 g: 213 kcal

Ingredients: ̓ 1 kg beef lean meat containing ̓ parsley some fat ̓ celery ̓ 200 g onion meat dish gluten free ̓ ground black pepper By taste ̓ ground red pepper ̓ plant oil ̓ salt

Preparation: 1. Cut the meat into small cubes. 5. Simmer all ingredient for about 5 minutes. 2. Finely slice the onion. 6. Gradually add lukewarm 3. Place the onion in heated oil water to cover the meat. and simmer for 5-10 minutes. 7. Simmer for about 2 hours on 4. Add the meat cubes, chopped a low heat, until the meat gets parsley, celery, salt, black and tender. red pepper by taste.

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Bosnian Kebab in Sauce with Busha Beef (Bosanski Sitni Ćevap with Busha Beef)

is on average 800 – 1,200 kg of Busha Cattle milk (4% fat) per lactation period usha (Buša), or as it was is relatively low. However, it earlier called in some has been established that the Bparts of the country, amount of milk production may Domarac, belongs to the group go as high as 1,000 kg or even of short horned cattle or Boss 2,000 – 3,000 kg. his dish is typical for central area of and the suitability with which it goes with a brahyceros europeaus. By the Traditional cattle production Bosnia, in particular Sarajevo. It is large number of side dishes. Originally, rice colour of its coat it is mostly is strongly connected with this Tcustomary to prepare it for family was used as a side dish, but nowadays it is considered to be one-coloured breed. Thanks to its modest celebrations and festivities. Bosnian kebab frequently prepared with mashed potatoes as, black, tan, cream, white, dark requirements when it comes is popular due to the ease of preparation or pasta. grey or red. Over the head, neck to feeding and farming Busha and body they typically have a has long been the dominant 1 – 2 cm wide, parallel dark or cattle breed that was bred. With black stripes. The Bosnian Busha modernisation the situation has is a relative of modern European changed so this breed has been breeds of cattle, and is a small added to the list of endangered animal. Adult animals measure breeds. The meat of this breed from 90 – 112 cm to the top of belongs to the category of the shoulders, with their body harder types of meat. This length measuring from between is why dishes for which this 116 – 132 cm. Their body mass meat is used are cooked a little usually varies between 150 and longer. Dairy products are 300 kg. The productivity of the characterised by a specific taste Bosnian Busha cow is generally and fat content thanks to the modest and it is considered to mountain grazing, which is rich be a beef – diary – draft type of in aromatic herbs. cattle. Milk production which

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Country of origin: Bosnia and Herzegovina Serves: 6 Collard Rolls with Raštika Preparation time: 40 minutes (Japrak (sarma) with Raštika Collard) Cooking time: 2 hours Calories in 100 g: 190 kcal

Ingredients: ̓ 500 g collard ̓ 50 ml plant oil ̓ 500 g minced meat ̓ celery meat dish gluten free ̓ 100 g white rice ̓ salt ̓ 100 g onion ̓ ground black pepper

Preparation: 1. Wash the collard and place 5. Place a spoonful of the it in a larger pan with boiling prepared mixture for stuffing. water. Boil for 2-3 minutes, First overlap the both leaf sides being careful not to overcook. over the mix, then roll the leaf from its base towards the end. 2. In a large bowl, mix the meat with rice and the finely chopped 6. Lay collard leaves at the onion. Add spices and some oil bottom of a deeper pot, than by taste. Mix until uniform. arrange the rolls over the leaves. 3. Separate the boiled collard 7. Add 350-400 ml of water and leaves. about 50 ml of oil and press the rolls with a plate smaller than 4. On a cutting board remove the the pot to prevent unrolling hard part at the base of each leaf during cooking. with a sharp knife to get smooth rollable leaf surface. 8. Cook over low heat for about 2 hours.

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Collard Rolls with Raštika (Japrak (sarma) with Raštika Collard)

to frost and well tolerant to Raštika Collard drought, growing in the most ollard has long been the extreme conditions. only staple vegetable The leaves are large, thick, fleshy growing in certain areas C and smooth, having a dark-green of the Herzegovina soil, even colour and tough stems. They as a native wild-growing plant. ollard rolls (Japrak) is more typical dish is part of an everyday menu, but it is have a slightly bitter-sweet taste. For that reason collard has been dish for Herzegovina. It is a light also an indispensable dish at the Christmas The leaves may be consumed predetermined to be the favourite meal prepared with collard, a table and at special occasions during the all year arround, but are most C vegetable of Herzegovina vegetable which features quite a lot in the summer. delicious and nutritive during the residents. The fact that it was traditional recipes of Herzegovina. This winter. The texture of the leaves often the only available vegetable is best when harvested before in winter, especially in the past, their full maturation. It is highly means that it has become almost appreciated as food ingredient a synonym for vegetables. The due to its low calorific value and specificity of the collard in fields the richness of vitamins and of Herzegovina is ensured by the minerals. Primarily, it provides local population that maintains more than the recommended its own seeds, meaning that daily amount of vitamins K and commercial seeds are not A. In addition to its significant available for purchase like for role in human nutrition, collard is other crops. of great importance as livestock Native and cultivated collard feed, especially for poultry. greens, known as raštika or The appreciation the people of raštan, are often consumed Herzegovina have for the collard in various meals in other is exemplefied with the festival Balkan countries too, mostly in dedicated to this vegetable, Montenegro and Croatia. the so-called ‘Raštikijada’. This The plant belongs to the family of celebration is held during the brassicas and it has a herbaceous autumn. As part of the festival’s stem that can grow up to 1 m long. activities there is a competition It grows well in warm areas that for the best dishes prepared from are partially or fully illuminated collard greens. by sunlight, but it is also resistant

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Country of origin: Bosnia and Herzegovina Makes: 10 large jars (700 g) of jam Jam from Požegača Plum Preparation time: 1-2 hours (Bestilj from Požegača Plum) Cooking time: 5-6 hours Calories in 100 g: 120 kcal

Ingredients: By taste ̓ cinnamon, rum, honey (or ̓ 20 kg of plums sugar)

dessert gluten free vegan the fruits may be not sweet Preparation: enough. If so, add sugar, but not 1. Select ripe and healthy plum more than 1 kg per 50 kg of fresh fruits. plums, or honey by taste. 2. Wash the fruits and remove 6. Prepare jars before cooking. the stones. No grinding of fruits The jars should be clean and is required. sterilised previously by heating them in the oven. 3. Add small amount of water to a big pot (just enough to cover 7. Carefully pour the jam into the bottom) with a stand (ideally the jars. a cauldron) heated over a wood 8. Place a cellophane on top of fire. Add the plums to the each jar before covering with a cauldron. lid. 4. Cook over a moderate heat, 9. Seal the jars, turn them stirring constantly to prevent upside down and place them in the mixture from burning, a wooden crate. preferably with a large wooden spoon with a long handle, until 10. Cover the jars with a warm the jam is thick and dark. It blanket, and let them to cool should be so thick that the gradually for a day. spoon is able to stand upright 11. Return the jars to their in it. normal upright position after 5. Add a cup of rum and a little cooling. cinnamon towards the end of 12. Store the jars in a cool and cooking, by taste. Depending on dark place. They can be stored the conditions during growing, for several years.

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Jam from Požegača Plum (Bestilj from Požegača Plum)

Požegača Plum brandy production. Požegača had its largest ožegača is a plum variety expansion in the late-nineteenth also called Hungarian, and early-twentieth centuries. Bistrica, Blue plum and P In 1917, the Šarka plum virus Ćustendil plum (Ćustendilska was discovered in Kyustendil, šljiva). It is originally from Asia, Bulgaria. Since then, there has but was introduced to Europe been a declining number of (Greece) before the new era trees and production. Due to (287 B.C., Vavra, 1965) and then its great susceptibility to this became widespread in Europe virus, a virus transmitted by and North America. aphids, this variety, despite its The fruits are small, with remarkable properties became an average weight of about highly endangered even before estilj plum jam is the cooked fruit pulp In some parts of Bosnia, the šogolj is called 17 grams, irregularly egg- its disappearance. There have of unpeeled or peeled plum fruits, the first pulp to be obtained while cooking, shaped with a typical blue been several clonal selection with or without a little sugar or honey. as soon as the plums are dissolved. This B colour, covered with a grey programs to isolate tolerant The word bestij originates form the Turkish first pulp is usually consumed as such, and ash appearance. Their flesh is types, but none have been word pestil, meaning dried fruit pulp. Alija the jam continues to cook. golden yellow in colour, firm, successful. Today, this variety is Lakisic in the “Bosnian Cookbook” of 1945 The best cultivar for homemade plum jam juicy, sweet acidic, aromatic, still present in areas at higher says of bestij: “Begmaz, jam in Persian, is Požegača. The amount of fruits for the and of excellent quality. The altitudes (over 700 m) where means drink, wine, fermented grape juice, jam without sugar and added preservatives stone is small and easily there is less danger of aphids. apples, plums and alike. Bestij, bestilj, šogolj depends on the need and size of the separated from the flesh, a Regardless of the danger that are synonyms for thick jam, cooked from cauldron in which the jam will be cooked. typical splitter. infected trees pose to other fruit without sugar.” For this purpose, This jam is very thick and sticky so that varieties in the surrounding the author states that the plums must be Plum fruits have multiple uses when used as a filling for strudel, buns, environment, lovers of the overripe, using fruits that have already such as for fresh consumption, salty flats and alike, it does not leak during true plum taste still choose to started to dry in the tree. drying, food processing and baking. maintain it.

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Country of origin: Bosnia and Herzegovina Serves: 6 Poached Stuffed Kolačara Apples Preparation time: 1 hour (Tufahija from Kolačara Apples) Cooking time: 30 minutes Calories in 100 g: 149 kcal

Ingredients: ̓ 1 kg apples (or 6 apples) ̓ 3 tbsps of honey ̓ 500 g of sugar ̓ 2 egg whites

dessert gluten free vegetarian ̓ 6-8 dl of water ̓ 1 lemon ̓ 100-150 g of walnuts ̓ 1 vanilla sugar

Preparation: 1. Grind the nuts, add 2 too soft because it will cause tablespoons of honey and mix. them to fall apart when taken out of the water. 2. Separate the egg whites from the yolks and beat the egg 7. Remove the apples with a whites. slotted spoon and arrange them side-by-side, on a tray and let 3. Add sugar to the egg whites them cool. and mix while to produce the whipped cream. 8. After removing the apples, keep the water boiling, add a 4. Pour water into a pot, add spoonful of honey. Let it boil sugar, vanilla sugar and a lemon until it’s pasty with adequate slice and let it boil. From this viscosity, remove from the stove mixture, the sweet water, or so- and let it cool. called agda or shulc, is brewed after the apples are removed. 9. Fill the apples with the mixture of whipped egg whites, 5. Peel the apples, remove the ground nuts and vanilla sugar. core with the seeds, making sure not to hollow through the 10. Bake the apples in a bottom of the apple – this will preheated oven to 180ºC for 15- keep the filling mixture from 20 minutes. leaking out. It is best to make 11. Take them out of the oven, the hollows with a narrow-leaf let them cool down and garnish knife, or with a knife with a them with egg whites, sugar and slightly rounded tip. chopped nuts. 6. Place the apples into the 12. Pour the cooled agda (shulc) boiling water and let them cook into an apple-filled bowl, so that for 10 minutes. You can check if the tuffahias soak in it. they are sufficiently cooked by poking them softly with a fork. 13. Serve tuffahias cold. Do not allow them to become

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Poached Stuffed Kolačara Apples (Tufahija from Kolačara Apples)

skin is thin and firm, shiny, Kolačara Apple greasy, green, with burgundy Kolačara is a domesticated stripes that often extend apple variety, widespread in throughout the fruit. Fruits Bosnia and Herzegovina, but are medium sized, sometimes of unknown origin. The fruits asymmetrical, flat and have are harvested in mid-October ribs. They easily tolerate and are available for fresh transport and can be stored consumption in November. They in poor conditions. Kolačara is can be stored until spring in particularly interesting for its home basements. The fruits are nutritional values, primarily the excellent for fresh consumption content of phenols, flavonoids as well as for processing. The and free radical scavenging flesh of the fruit is white, firm, ability, but also for its suitable ufahija is a popular dessert in of sugar and nuts may be added by taste. with a greenish tinge, juicy, sour storage characteristics due to Bosnian-Herzegovinian cuisine, Nonetheless, the cold-served apples with a wine taste which becomes the soluble dry matter content Talthough it is not originally from prepared in this way are refreshing and more palatable upon harvesting and firmness. Bosnia and Herzegovina. Tufahija originates delicious. during the storage. The fruit from Persia and was brought to this region Tufahijas can be prepared from all varieties by the Ottomans. The word tufahija itself of apple. But the best taste and aroma come comes from the Arabic word tuffaha which from sweet-sour juicy apple varieties. Of means apple. Tufahija(s) are apples cooked the newer varieties, Granny Smith and in sweet water and filled with a sweet Golden Delicious are mostly commonly mixture of grounded nuts. They are served used. The indigenous apple varieties cold, decorated with whipped cream made best suited for Tufahija are Ðedovača, from egg whites and sugar. The amount Gospoinjača and Kolačara.

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Country of origin: Kosovo Serves: 10 Pie from White Kosovo Corn Preparation time: 10 minutes (Leçenik from White Kosovo Corn) Cooking time: 30 minutes Calories in 100 g: 293 kcal

Ingredients: ̓ 400 g white Kosovo corn flour ̓ 3 eggs (fine pale yellow flour) ̓ 200 g white Sharri cheese ̓ 300 g milk cream vegetarian gluten free ̓ 200 g butter ̓ 200 ml yogurt ̓ 50 g salt ̓ 200 ml milk

Preparation: 1. Add water and salt to the corn butter, and flatten out the mix- flour, stir it to form dough. ture with a spoon. 2. Gradually add the milk, yogurt 7. Bake for 30 minutes at 200°C, and eggs, stirring constantly. until golden. 3. Add melted butter until a thin 8. Remove from oven and spread porridge is formed. with milk cream. 4. Crush the cheese into small 9. Cover it with a tea-towel for 5 pieces; add it to the porridge minutes, so that milk cream can by stirring until the porridge melt and the pie can cool. The becomes slightly thicker. pie will absorb the cream, creat- ing a soft and smooth texture. 5. Preheat the oven to 200- 250°C. 10. Cut the pie into pieces and serve. 6. Pour the porridge into a baking pan greased with melted

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Pie from White Kosovo Corn (Leçenik from White Kosovo Corn)

quality and taste, something that Kosovo White Corn is incomparable with the newer osovo white corn is an old varieties and hybrids. The grains local variety cultivated in are much sweeter and possess a Krural areas throughout the higher content of sugars and dry country, especially in the mountain matter. regions because it is early maturing Historically, this corn is used with a short vegetation growth of for human consumption and for 100-110 days. Kosovo white corn animal feed. It is harvested in comprises approximately 5-10% its milky phase for boiling fresh of the cultivated corn fields. It is eçenik is a corn pie with a long history appearance and taste. It is made from milk corn on the cobs or for grilling. also planted in the small gardens in Kosovo. In the past, it was a food of sheep that are bred in Sharri Mountains, Their alluring aroma when grilled of village households, together with Lfor the rural population, especially for a mountain range that extends from Kosovo, attracts many customers in the beans. In some rare instances, the the farmers spending the spring through and the northwest of North Macedonia to cities. The remainder of the cobs plants develop two to three cobs autumn period in the highlands along with northeastern Albania. The word leçenik are harvested when fully mature. with an average length of 15-20 the livestock, and having an abundance of means round and flat shape, but over Dry grains can be boiled during the cm and 250-350 grains per cob. It dairy products available to them. It is still the time the composition has undergone winter using a traditional method is named white corn by the local highly regarded and popular for its taste, modifications due to the enrichment of a with ash that makes the grains population because their grains high nutritional value and mostly for the number of ingredients. It can be prepared tender, or they are milled into high have non-uniform off-white and short preparation time. As such, it is also with or without cream and spinach. quality corn flour which is used pale-yellow colour. Aside from the named ‘guest pie’, to honour the guests for making bread, pies, porridge Traditionally, Leçenik is served as main dish early maturity which is important arriving late in the evening, because it could and other meals. White corn is with a piece of white soft cheese and yogurt, for the extreme growing conditions be prepared quickly for unexpected guests! rich with carbohydrates, proteins, with vegetable salad (in the summer), and in the mountain climate, this essential minerals, while being low This meal is a simple combination of with pickled peppers or peppers stuffed type of corn is preferred and in fat. Kosovo white corn flour and dairy products with milk cream (in the winter). This meal maintained by village folk for its (butter, milk and Sharri cheese) combined is often served at family celebrations and in in a ratio of 1:2. Sharri cheese is a hard restaurants as a main dish. white sheep cheese with yellowish fatty

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Country of origin: Kosovo Serves: 5 Pie with Kmetoci Cabbage Preparation time: 35 minutes (Lakror with Kmetoci Cabbage) Cooking time: 45 minutes Calories in 100 g: 219 kcal

Ingredients: ̓ 1 kg bread wheat flour ̓ 1 medium sized Kmetoc cabbage ̓ 500 ml lukewarm water ̓ 200 ml milk vegetarian ̓ 250 g butter ̓ 2 tbsp salt

Preparation: Filling brushing each with 1 tbsp. of melted butter and roll them 1. Remove the outer cabbage using a rolling-pin to form a leaves, wash and cut in two equal thicker layer with a size larger parts, remove the middle hard than the baking pan. core and shred the cabbage. 5. Repeat the step with the other 2. Squeeze the excess liquid from 8 dough pieces. the cabbage shreds. 6. Place the first layer in a pan 3. Add 200 ml of milk, 200 g of greased with melted butter, melted butter and salt by taste to extending the layer so that it a pan. Simmer for 10-15 minutes, hangs over the pan’s edge. stirring until soft and pale yellow. Let it cool for 5 minutes 7. Distribute the filling equally before placing over the dough over the first layer. layer. 8. Cover the filling with the Dough second layer and join the edge with the hanging part of the first 1. In a large bowl, slowly add the layer into a spiral to wrap the salty water to the flour, mixing to filling. get soft elastic dough. 9. Brush the top with melted 2. Divide it to 16 small pieces, butter. each weighing 100 g to 150 g. 10. Bake in preheated oven at 3. Flatten the pieces in a round 250°C for 30-35 minutes until shape and cover them with a golden brown. tea-towel to rest for 10 - 15 minutes. 11. Remove the pie form the oven, cover it with a tea-towel 4. On a wooden table board stack and let it cool for 15 minutes 8 dough pieces over each other before serving.

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Pie with Kmetoci Cabbage (Lakror with Kmetoci Cabbage)

It is a white type of cabbage, Kmetoci Cabbage moderately late with a metoci cabbage (Lakra e vegetation period of 120-140 his pie with white cabbage (Lakror me At present, it is often prepared with Kmetocit) is a local cabbage days and relatively stable at low lakër të bardhë) is prepared mainly different fillings including onion, leek, Kvariety, well known in temperatures. It is grown for fresh Tin the autumn with fresh Kmetoci tomatoes, spinach, potatoes, cheese or Kosovo, especially in the Morava consumption and for pickling into cabbage, and during the winter with sour mince meat. region. Its name originates from sour cabbage, creating shiny, tasty cabbage. The basic name, Lakror, has the village of Kmetoc (Kmetovce) juice during the winter season. Traditionally, the whole pie was cut into remained almost unchanged over the where it has been cultivated The head is enlarged and flat, with equal portions and served as the main dish centuries as a synonym for pie with thin for centuries. Agro-ecological an average weight of more than 5 in the baking pan at family table, the sofra, layers. Traditionally it is baked in a clay conditions, especially the river kg. The leaves are large, thin and a rare practise today. The pie goes well with baking pan - çerep, and today is a regular on passing through the village, are resilient, with slightly pronounced fresh or pickled tomatoes or cucumbers, the menu of the rural festival ‘Etno Fest’. main factors contributing to the nervature. Therefore, the sour yogurt and sweet or hot peppers. development of this variety and its Kmetoci cabbage is tenderer and specific quality. more suitable for wrapping stuffed rolls and for pie filling than the other varieties.

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Country of origin: Kosovo Serves: 5 Grits with Pikalorja Chicken Preparation time: 15 minutes (Qervish with Pikalorja Chicken) Cooking time: 60-90 minutes Calories in 100 g: 200 kcal

Ingredients: ̓ 1 village/free-range chicken By taste ̓ 1-1.5 l water ̓ ground red pepper meat dish ̓ 150 g of wheat flour ̓ ground black pepper ̓ 100 g of corn flour ̓ salt ̓ 200 g butter ̓ seasoning

Preparation: 1. Clean the chicken with minutes until the flour thickens lukewarm water and cut it and turns a light-brown colour. into whole pieces. Legs, wings, 5. Gradually pour the sauce from breasts, back and neck. the boiled chicken over the 2. Place them into a pot, add 1-1.5 flour while stirring to obtain a litres of water and a spoonful of homogeneous melted soft mass salt. – the qervish (grits). 3. Place the pot on the stove at 6. Place the grits in an medium heat for 45-60 minutes, earthenware pot, top it up with depending on the age of the the chicken pieces, garnish with chicken. butter and red pepper, and bake it in a preheated oven for 10-15 4. In a preheated frying pan melt minutes. the butter and gradually add wheat and corn flour, constantly stirring while frying for 10-15

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Grits with Pikalorja Chicken (Qervish with Pikalorja Chicken)

the chicks. During the hen phase, Pikalorja Chicken they are aggressive, protecting ne of the most common the chicks from predators, until ne of the traditional Kosovo recipes In urban areas it can be cooked with any types of domestic chicken they become independent, which with a delicious taste and unique type of chicken, although many families Obreeds is the very elegant is normally at about the age of 6 Ocontent is the Grits with domestic maintain a stock of chicken meat obtained Pikalorja. Domestic breeds are weeks. Chickens are free-range, chicken (qervish me pulë fshati). Grits is a from a village farm. represented by heterogeneous as they are kept in the countryside coarsely ground cornmeal, very similar to genetic material with different backyards, feed on household food Because it is easy to prepare, healthy polenta, which with this recipe takes on a strains, as well as also having also leftovers, grass, insects, seeds, and low in calories, it is also offered in dazzlingly creamy flavour from the broth different body sizes. This breed has roots, flowers and fruits. Therefore, traditional restaurants. This dish is served of the chicken. It is traditionally prepared characteristic feathers which vary their cultivation is kept at a lower for lunch or even for dinner, warm and in rural areas where the farmers produce in colour from white to different economic cost, while the market accompanied by a plate of sour milk with all of the ingredients on their own farms. colours and hues. Egg production price is two to three times higher. garlic. begins after the age of 4-5 months Because of the natural nutrition with 100-150 eggs produced during and the free-range cultivation the year, depending on the feed method, their eggs and meat have quality. The average body weight is a specific flavour and taste and are 2-3 kg. They maintain the instinct highly sought after on the market. of a hen and take good care of

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Country of origin: Kosovo Serves: 5 Bardhoka Lamb in Milk Preparation time: 20 minutes (Qengj në Qumësht from Bardhoka Lamb) Cooking time: 90-120 minutes Calories in 100 g: 127 kcal

Ingredients: ̓ 1-1.5 kg lamb meat By taste ̓ 1-1.5 l water ̓ salt meat dish gluten free ̓ 500 g potatoes ̓ black pepper ̓ 5 carrots ̓ onion ̓ 200 g milk cream or butter ̓ garlic ̓ 1-2 l milk ̓ basil or parsley

Preparation: 1. Clean the meat, rinse with the carrots into circular slices cool water and cut it to medium and place them in a pot. pieces. 6. Add 1 litre of meat sauce, 2. Place the meat in a pot with sliced onion, minced garlic and 1-2 litres of water, add salt and spices as desired and boil them cream or butter. for 15-20 minutes at 220°C. 3. Cook the meat for 1-1.5 hours 7. Transfer both the boiled on the stove at low heat of 120- meat and vegetables in and 150 °C. earthenware pot, add milk, milk cream, black pepper and salt by 4. Reduce the temperature to 60- taste. 75°C and take out about 1 litre of the meat sauce. This will be used 8. Bake in a preheated oven for boiling the vegetables. at 190°C for 20-25 minutes, until the milk evaporates and 5. Clean and peel the potatoes, the meat and potatoes turn to cut them into long pieces, cut reddish-brown.

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Bardhoka Lamb in Milk (Qengj në Qumësht from Bardhoka Lamb)

production system, calm, easily Bardhoka Sheep milked and easy to work with. his strain of Pramenka The name Bardhoka originates sheep breed, domesticated from the word bardhe (white in in Kosovo, is the most milk T Albanian) referring to the sheep’s productive sheep among the long- coat colour which is completely tail breeds. It is predominately white. On average, mature rams present in the Dukagjini area ne of the traditional Kosovar recipes, Apart from the festive occasions, this recipe weigh between 50-65 kg and ewes (Rrafshi i Dukagjinit), in the with unique ingredients and taste, is often prepared as an everyday meal in the 40-50 kg with a withers height territory of Prizren, Gjakova, Peja, Ois lamb meat cooked in milk with family or even at weekends in traditional of 70 cm in rams and 60 cm in Istog and Klina. Therefore it is also delightful and nourishing taste. restaurants. Despite its long preparation ewes. The lactation period lasts called the White Dukagjini sheep or time, lamb in milk is very much preferred approximately 270 days, providing Traditionally, the recipe was prepared for White Sheep of Dukagjin. Bardhoka because the meat has a tender and soft over 200 litres of milk with 6% special family occasions, or for national sheep strain is also popular in texture, characteristic colour and delicious fat content. The average wool or religious festivities. However, it also some regions of Montenegro, taste. production is 3 kg. The grease represents a level of the social status in Serbia and Albania. society at various events. The meat is served warm, on clay plates. fleece weight for females and males This recipe is accompanied by fresh It is adaptable to extreme averages between 2-2.5 kg and 2.5- In was the custom in the past, still practiced seasonal salads, light soups, sauces and environmental conditions, 3.5 kg, respectively. Generally, the today as well, that after a wedding, the various cheeses… and, of course, with a especially to low temperatures, males are horned and the females newlyweds’ parents prepare this dish as glass of red wine as well. but sensitive to high humidity. The are polled. a symbol of youth, happiness, high moral animals are well suited to a grazing standards, prosperity and for a lasting legacy.

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Country of origin: Kosovo Serves: 5 Dessert from Junik Chestnuts Preparation time: 10 minutes (Ëmbëlsirë me Gështenjë from Junik Chestnuts) Cooking time: 45 minutes Calories in 100 g: 122 kcal

Ingredients: ̓ 1 kg chestnuts ̓ 1 tbsp butter ̓ 1 tbsp wheat flour ̓ 2 tbsp sugar or honey

dessert vegetarian ̓ 2 cups of milk ̓ 1/2 tbsp salt

Preparation: 1. Make a small slit on each raw stirring constantly to form a chestnut with a knife in one half homogeneous paste for 5-10 of the shell. minutes. 2. Soak the chestnuts in a bowl of 6. Add the paste to the chestnuts, water for 1-2 hours. then mix well and boil for 30 minutes, until a thick puree is 3. Drain the water, then add fresh formed and add milk cream if water and boil the chestnuts for desired. 5 minutes at medium heat. 7. Distribute the dessert into 4. Peel the chestnuts, place them several small serving bowls and in a saucepan and add milk. allow to cool before serving. 5. In a large bowl combine 8. Top with whipped cream if butter, flour, milk, salt and desired. sugar, and 250 ml of water,

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Dessert from Junik Chestnuts (Ëmbëlsirë me Gështenjë from Junik Chestnuts)

completely natural, ecological Junik Chestnuts and free of chemicals. The nuts hestnut forests are located themselves are large, flattened, his dessert, a sweetened chestnut chemicals. For the people of Junik, the mainly in the southwest with a sweet taste and easy-to- puree has a nutty, subtle flavour chestnut is an identifying mark, therefore Cpart of Kosovo and are used remove inner skins. and can be consumed plain, or it this simple dessert recipe has a very old for nut consummation and for T For the people of Junik, the can be topped or combined with whipped tradition. Due to its seasonal availability, timber. Local chestnuts within chestnut is considered to be cream. It can also be used as a filling for this recipe is often prepared during the late the Junik territory, having trees a sacred tree, cultivated for other desserts. When prepared with Junik autumn and winter. between 25–35 m in height with centuries, and it represents an chestnuts, aside from its delicate flavour a crown diameter of 4–6 m, are It is usually served on small plates, identifying mark. Harvesting it is completely natural and free of any of great importance for this area. accompanied by tea or other refreshments. chestnuts is an old tradition, These trees bloom later than the especially from mid-October to others and in early summer remain mid-November, celebrated with a almost the only source of nectar traditional festival ‘Chestnut Days’. for bees. Chestnut orchards are a very important environmental Fresh chestnuts are used roasted, factor, preventing erosion and boiled, or used as an ingredient for normalising extreme climatic different desserts and soups, while conditions. Junik chestnuts are dry chestnuts are milled into flour very popular, appreciated by which is gluten-free and has high consumers for their quality and nutritional value. origin, because the products are

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Country of origin: Kosovo Sweet Preserve from Serves: 15 Preparation time: 30 minutes Dumoshi Pumpkin Cooking time: 3 hours (Reçel from Dumoshi Pumpkin ) Calories in 100 g: 256 kcal Ingredients: ̓ 1 kg pieces of pumpkin ̓ 100 g lime ̓ 1 kg sugar ̓ Honey by taste ̓ 2 l limewater dessert vegan gluten free ̓ 200 g walnuts

Preparation: 1. Peel the pumpkin and cut into 5. Prepare the syrup with 1 kg small cubes as desired. of sugar dissolved in 500ml of water and simmer on a medium 2. Dissolve lime at room heat until the liquid has slightly temperature in water for at least thickened. 24 hours before use, then take 100 g from the lime paste and 6. Place the pumpkin cubes dissolve it into 2 litres of water in the syrup and boil them at to get limewater. The limewater medium heat for 1 hour. should be clear and colourless, 7. Add the walnuts, and honey by with a slight earthy smell and a taste and simmer for another 15 bitter taste. minutes. 3. Pour the limewater into a large 8. Allow to cool and then fill pre- bowl, add the pumpkin cubes sterilised jars with the mix. and let them soak for 2 hours. 9. Canned sweet can be stored 4. Take the cubes out of the for 3-6 months in a cool, dry limewater. Rinse and drain them place. in freshwater. Repeat 4 to 5 times.

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Sweet Preserve from Dumoshi Pumpkin (Reçel from Dumoshi Pumpkin )

The rind is tough, while the flesh is Dumoshi Pumpkin smooth, intensely orange in colour, ne of the local winter aromatic, and subtly sweet with a weet preserves were prepared in gives the preserve an excellent taste. The pumpkin populations deeply nutty flavour. It is able to be each house in the past as a method traditional recipe was very popular in Ocultivated in Kosovo is stored for long periods of time. of preserving fruits for the winter, the past, but due to a rather complicated Dumoshi vidim, meaning pumpkin S Traditionally, pumpkins in Kosovo but also due to the custom of welcoming preserving technique using limewater, from the village of Dumosh. There are cooked or baked, or combined guests with a preserve and glass of water. today this recipe is not frequently made at are various synonyms for the in various soups and stews, but are One of the best sweet preserves is made home. However, the limewater is important pumpkin (Kungulli I Misirit) in mostly used in the preparation of of pumpkins, traditionally with the use because it keeps the pumpkin pieces whole Kosovo: vidim, hotin and qulah. sweet pies and preserves with nuts. of limewater. It is called pumpkin reçel and gives them a crunchy taste on the The fruits of Dumosh pumpkin are or sweet preserve. This sweet preserve is surface while also making them tender slightly elongated, medium-sized Winter pumpkin is a low-calorie prepared in autumn when the pumpkins and juicy in the middle. They are always being 15-35 cm in diameter and food and an excellent source of and other ingredients are readily available accompanied with whole or halved walnuts, between 5-10 kg of weight. The dietary fibres, vitamins, minerals at the market. A same or similar recipe and a few raisins may be added as well, skin is smooth and firm, light green and beta-carotene. is prepared in other Balkan countries as which makes the preserve very healthy and to blue-green, with shallow ribs. well, mainly in North Macedonia where nutritious. it is called racheli. In Kosovo, this recipe Because of its delicious taste, pumpkin may be prepared with various pumpkin reçel can be bought in shops and enjoyed in varieties, but the local variety of pumpkin, restaurants. Dumoshi vidim (Dumosh pumpkin),

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Country of origin: Montenegro Serves: 4 Polenta with Yellow Jarik Corn Preparation time: 10 minutes (Kačamak with Yellow Jarik Corn) Cooking time: 1-1:15 hours Calories in 100 g: 150 kcal

Ingredients: ̓ 1 kg potatoes ̓ 0.6 kg corn flour gluten free vegetarian ̓ 0.25 kg old kajmak (type of clotted cream) ̓ 0.3 kg fresh cheese ̓ about 2 l water ̓ 1 tbsp salt

Preparation: 1. Peel the potatoes, cut into hammer specially designed for quarters and cook in salted this dish only) is used, although water. Pour in more water than a wooden spoon can also be is normally needed to cook used. This takes about 10-15 potatoes. minutes. 2. After 30 minutes when the 4. At the very end of the potatoes are well cooked, pour preparation of the kačamak, out 2-3 dl of water and add the into a separate pot put both the corn flour. The flour should not grated cheese and kajmak to be mixed, but left on the surface melt over a low heat. of the water in the form of a 5. Once the potatoes and flour cone. Through the middle of are well mixed, top the kačamak the cone, make a dent with the with the melted cheese and wooden spoon and cook on low kajmak and stir for another 10 heat for about 20 minutes. minutes until the melted mass is 3. When the flour disappears well combined with the potatoes from the water’s surface, the and flour. kačamak should be battered 6. The dish is always served over low heat in order to obtain warm, with soured milk or a homogeneous mass from sauerkraut. potatoes and flour. A traditional tool, a kačamalj (wooden

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Polenta with Yellow Jarik Corn (Kačamak with Yellow Jarik Corn)

cultivation in mountain areas. Yellow Jarik Corn Montenegrin flint corns, along aize has always been with Mediterranean flint corns of great economic and Kosovo’s semi-flint corns Mimportance in are considered to be the oldest Montenegro. Until the end of corn types in the Balkans. World War II it represented an All local populations belonging unrivalled food item in people’s to the flint corn type are mostly lives. It is grown on all types of early maturation. They are of soil and locations, from the characterised by a powerful root sea coast up to 1,000 m above system and solid, insufficiently sea level and higher. In some uniform stems resistant to mountain settlements, old and breaking and lodging. The cobs early local varieties of maize are small or very small, very ačamak is a traditional Montenegrin one of the most cultivated local maize were grown up to 1,300 m above well grained, while the kernels dish, very simple, nutritive, tasty populations and is therefore the most sea level. Kand very high in calories. It is usually widely used for preparation of Kačamak. are yellow, vigorous, solid, and prepared with homemade corn flour, This dish is prepared with kajmak – a Almost all maize genotypes vitreous, firmly compacted, well although wheat flour can also be used. creamy dairy product similar to clotted in Montenegro are native or filled and mostly oval. Corn flour is produced from local maize cream with a delightful taste and aroma. domesticated and belong mostly Yellow Jarik is one of the populations belonging to the type of typical It is usually cooked on weekends in home to a type of Montenegrin flint most cultivated from the local Montenegrin flint corn. Due to its excellent when the whole family is together. corn (with harder kernels). populations of flint corn in flour quality, Yellow Jarik (Žuti Jarik) is This corn type represents a Montenegro. It is characterised particular agro-ecological group by high genetic purity. The of maize that is quite different colour of the grain and cob is from the corn types grown dark yellow. The kernels are in other areas of the former firm, vigorous, and oval. The Yugoslavia. Because kernels of cobs are small, firm, compact, the flint corn type have a harder attractive and uniform, usually outer layer, less soft starch with 12 straight rows of grain. It and lower water content than is sown from May 1st to May 10th the dent corn type, it is more and harvested in early October. resistant to freezing. Previous It is quite resistant to drought research has shown that and is often grown with beans Montenegrin flint corns can be and pumpkin. This local variety a valuable material for creating gives good grain yields and an new early-maturing and quality excellent quality of flour. maize hybrids intended for

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Country of origin: Montenegro Serves: 6 Pie with Buckwheat Golubica Preparation time: 10-15 minutes (Heljdija from Golubica Buckwheat) Cooking time: 1 hour Calories in 100 g: 244 kcal

Ingredients: For crepes For filling ̓ 100 g buckwheat flour ̓ 150 g kajmak vegetarian ̓ 200 g wheat flour ̓ 150 g cheese ̓ 3 eggs ̓ 100 g sour cream ̓ 1 dl milk ̓ 100 ml yogurt ̓ 3 dl sparkling water ̓ 1 egg ̓ some oil to grease pot ̓ some oil to brush ̓ salt to taste

Preparation: 1. Add buckwheat flour, wheat crepe layer. Repeat the process flour, eggs, sparkling water, until all the pancakes are used. milk and some salt in a bowl and Do not use all the filling, but stir all together for crepes mix. leave some for the final coat. The best pie is obtained when 5. In the remaining filling add the ratio of buckwheat to wheat one egg and mix well. flour is 1:2. The buckwheat crepes mix should be a little 6. Layered crepes should be thicker than the regular crepes cut into pieces (preferably as a mix. For easier frying, add some cake), placed in a baking dish oil to the mixture. and covered with the remaining filling. 2. In another bowl, whisk together kajmak, cheese, sour 7. Bake in the oven for 20 cream and yogurt. minutes at 200°C until the pie has lightly yellowed. 3. Crepes should be fried in the crepe pan of the same diameter 8. The pie is served warm, on its of the pot where the buckwheat own or with a little sour cream. pie will be baked. 4. Place the first crepe layer and spread the filling between each

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Pie with Buckwheat Golubica (Heljdija from Golubica Buckwheat)

of vegetation length, lodging, Golubica Buckwheat vegetative growth, branching uckwheat, also known intensity, yield, protein content, as black wheat, is a crop and quality and other traits. Bthat has been grown in The most popular local varieties Montenegro since ancient are Golubica and Ruska Heljda times. It is mainly used for (Russian buckwheat). human consumption in the Golubica is of the early form of peeled fruits or flour. maturation period, so it can Buckwheat bread is of poor be grown as a main or second quality due to the lack of protein crop. It forms a tree of medium glue, therefore it is often used height, which is firm and does as a supplement to other types not lodge. It has very modest of flour. Because it does not requirements in terms of uckwheat pie (Heljdija) is a very local populations Golubica and Ruska contain gluten, buckwheat is soil quality and agricultural popular dish in the continental region heljda (Russian buckwheat). These two an excellent food for patients technology practices and is of Montenegro, where buckwheat local varieties form a large grain and with celiac disease. Buckwheat B quite resistant to diseases. is mostly grown. For the preparation give excellent yields, often better than is an energetic food, low in fat This variety gives satisfactory of buckwheat pie, the flour used comes the commercial varieties. The flour is of and calories, which is why it is grain yields, often higher than predominantly from cultivated buckwheat excellent quality. recommended for those wishing the commercial varieties. The to lose weight. It has a long fruit is medium-large to large flowering period, representing and the flour is of excellent the main late pastures for bees. quality. Unpeeled fruit, integral Buckwheat production in flour or buckwheat shells are Montenegro is based on the sold on the market and used in cultivation of primitive varieties, various dishes in an everyday adapted to local production diet because these products fit conditions. These local varieties perfectly with programs that differ from each other in terms promote healthy lifestyles.

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Country of origin: Montenegro Beaten Olives from Domestic Žutica Prep time: 10 days (Tučene Masline from Domestic Olive Žutica) Cooking time: 130 kcal

Ingredients: ̓ olives ̓ parsley ̓ water ̓ rosemary vegan gluten free ̓ salt ̓ olive oil ̓ garlic

Preparation: 1. Wash the green and healthy 6. After this period, soak the olives and drain the water. olives in brine and store in a cool place. 2. Gently beat the olives with a wooden meat mallet to crack 7. Olives prepared in this way slightly, or cut with a knife can be consumed after 20-30 lengthwise (3 to 4 times) to the days. After removing from the seed. brine, season the olives with a little olive oil, chopped garlic, 3. Place the olives in a larger jar, parsley and rosemary by taste. and add water or brine. 8. Given that the season olives 4. Water should be changed are quickly spoiled, it is best to regularly for the next 9 days put beaten olives in the freezer in order for the fruit to lose its and use later. When removed bitterness. from the freezer, they should be 5. Prepare the brine by dissolving salted slightly and defrosted in coarse sea salt in water (100 g salt order to release water. per 1 litre of water)

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Beaten Olives from Domestic Žutica (Tučene Masline from Domestic Olive Žutica)

Žutica Domestic the needs. Žutica is a vigorous variety Olive forming a large tree with upright he first grown region of branches and a medium dense olives in Montenegro is not tree top. The fruit is oval in Tknown, but the tall tree of size and symmetrical. The oil Old Olive in Bar and the tree of content is high, about 21%, and is Velja olive in Budva point to a characterised by high oleic acid period of several thousand years content. Depending on climatic ago. Therefore, it is considered conditions, Žutica blooms in he beaten olives (tučene masline) assortment. It produces high-quality olive that Žutica has been grown in the second half of May, while represent an important segment of oil, with a harmony made in comparison Montenegro since ancient times. ripening begins in October. the culinary delights on offer along between chemical and organoleptic T Research so far has shown Because it is susceptible to the Montenegrin coast. It is mainly made properties. Due to its medium-large to that it either originated in this diseases and pests, early from the old olive variety Žutica (yellow), large fruit, aside from oil, it is also used region or was introduced a harvesting is recommended for often referred to as Domaća (domestic). for canning. Beaten olives are the best and very long time ago. Indigenous good quality oil. It is prone to It is grown along the entire Montenegrin thus its preparation is characteristic of the varieties dominate in the olive alternative fertility. As an old coast and represents about 65% of the total Montenegrin coast. production with more than variety, it is also very interesting 90%. Of all the local varieties material for breeding programs. cultivated by the farmers, Žutica Žutica is mainly grown for the has the highest importance, production of oil, but it is also represented by about 65% in used for canning, both green the total assortment. Therefore and black fruits. Canned fruits it is commonly referred to of the Žutica variety are a real as ‘Domestic’. Although the treat and can be bought at the demand for domestic olive local markets. products is high, current production is not nearly meeting

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Country of origin: Montenegro Serves: 4 Smoked Skadar Carp Preparation time: 15 minutes (Dimljeni Skadarski Krap) Cooking time: 1 hour Calories in 100 g: 138 kcal

Ingredients: For dressing ̓ dried carp about 1.5 kg ̓ 1 lemon (squeezed juice) ̓ 2.5 l of water ̓ 1/2 cup dry white wine pescaterian gluten free ̓ 1 cup alcoholic vinegar ̓ 1/2 cup olive oil ̓ several whole black peppercorns ̓ 50 g chopped parsley ̓ 1 laurel leaf ̓ 1 bulb of chopped garlic

Preparation: 1. Wash the smoked carp in water boils, which depends on warm water to remove soot and its dryness. The carp is cooked excess salt. Such preparation is until the meat turns white and sufficient if the carp has been easily separates from the bones. recently and briefly smoked. If 4. While the carp is cooking, the smoking was long and done prepare the dressing from the much earlier, then the carp listed ingredients. Chop garlic should be left in warm water and parsley, put in olive oil and for a while (change water if add dry white wine and lemon necessary). juice. 2. Remove the head, tail and fins 5. When the carp is cooked, of the carp, and cut into larger drain the water, cover the warm pieces. carp pieces with the dressing 3. Put the carp in a deep pot and allow to cool. with water, vinegar, laurel leaf 6. Smoked carp is usually served and peppercorns to cook. It as a cold appetiser or as a main should be cooked on a low heat course with cooked potatoes. for 20-30 minutes after the

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Smoked Skadar Carp (Dimljeni Skadarski Krap)

although individual specimens Skadar Carp may live much longer. Adult carp arp is a widespread individuals feed on insect larvae, fish species, native to worms, molluscs, plants, as well CAsia, but it has been as on the debris of dead plants introduced worldwide. Today, and animals. it is farmed in ponds in most Carp matures at the age of two European and Asian countries. to four years. It spawns in late In Montenegro, it lives in Lake April and early May, when the Skadar (Skadarsko Jezero) and water temperature rises above moked carp (Dimljeni krap) is a dish is highly caloric and it is quite easy to cook Lake Šas (Šasko Jezero), as well 18°C and spawning ends at that Montenegrin cuisine is particularly if you have dry carp. By a process of drying, as in the River Bojana. Skadarski temperatures above 26°C. It is proud of. Carp is indigenous to, and the carp loses a lot of water and the smoke carp is an indigenous and the S characterised by high fertility the most famous fish species of, Lake preserves the fish, giving it a specific taste most famous fish species of Lake and one female can lay 26,000- Skadar. Many agree that the carp prepared and colour. Skadar. It prefers lowland, calm 1,600,000 eggs. in this way does not smell like fish at all and fresh waters overgrown and that it more closely resembles dry pork with vegetation and it is a very In an economic sense, Skadar meat. Smoked carp is a fasting dish, but it adaptable species. The carp carp is a very significant species, spends the winter in large the second one for the Lake shoals, in sheltered places. Skadar basin. About 200 tonnes are caught annually. It is mostly In Lake Skadar, it grows to over used fresh and smoked, while 1 m in length and its weight only a small portion is processed reaches over 30 kg. Its life span or canned. is slightly longer than 20 years,

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Country of origin: Montenegro Cooked Dried Meat from Serves: 4 Preparation time 10-15 minutes Domestic Balkan Goat Cooking time: 1:45 -2 hours (Kaštradina from Domestic Balkan Goat) Calories in 100 g: 97 kcal Ingredients: ̓ 500 g of kaštradina (dried goat ̓ 2 medium carrots meat) ̓ 1 bulb of onion ̓ 1 kg of collard ̓ a couple of garlic cloves ̓ 500 g of potatoes meat dish gluten free ̓ ground black pepper

Preparation: 1. Kaštradina should first be 3. Then add potatoes cut into thoroughly washed in warm cubes and collard sliced into water (if necessary, leave it to sit stripes and cook for another 45 overnight in water). minutes to one hour. 2. Put the meat into the pot, 4. Season the meal with pepper add finely chopped onion and and chopped garlic carrots, pour over the water and cook for about an hour.

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Cooked Dried Meat from Domestic Balkan Goat (Kaštradina from Domestic Balkan Goat)

the last 15 years, there has been Domestic Balkan a growing tendency to improve Goat the production capacity of indigenous goat populations omestic Balkan goat breed by crossing them with highly is a typical primitive productive breeds (Alpine and Dbreed, mostly reared in Saanen). Therefore, the share of the Karst area of Montenegro crossbreeds has been increased, (south-western area and the while the population of the coastal regions) where natural purebred Domestic Balkan goat aštradina is the dried, smoked meat will most often get cooked dry sheep meat, preconditions for breeding breed is rapidly decreasing. of a castrated ram or a buck. This although in a small number of restaurants, other ruminant species (cattle Kdish has been traditionally prepared this dish is also prepared from dried and sheep) are significantly The average weight of the in Montenegro since ancient times and goat’s meat. If Kaštradina is prepared in less favourable. The main live animals is about 45 kg, is offered in many traditional cuisine the traditional way, then it is cooked in a characteristics of this breed height to withers is 65 cm restaurants. It can be stored for much cooking kettle above the hearth over an are animals with a rough and the lactation period lasts longer than ordinary stews, so this is one open fire. The meat comes mainly from constitution with long, thick about 217 days. The average of the reasons why it has been widely used local breeds of sheep (Pivska Pramenka, and shiny coats. According to milk yield is 140 kg with 3.4% in the past. As Montenegro has always Žuja, Ljaba, Sora, Bardoka and Sjenička) and coat colour, there are several fat content. Fertility is 1.2 to been richer in small ruminants than goats (Domestic Balkan goat). Kaštradina different strains of domestic 1.3 kids per partum. In good cattle, traditional cuisine has been more has a strong, specific smell and taste. Most Balkan breed: red-brown, conditions, this breed reacts associated with dishes made from sheep often it is combined with collard (Raštan), considered to be an authentic very quickly by increasing meat. When you order this specialty at one but kale and cabbage can be used for this representative of the domestic the performance of fertility of the traditional cuisine restaurants, you purpose as well. Balkan breed in Montenegro; and milk yield. Goat milk has reddish/bay; even black, white favourable nutrient content, is or spotted. The majority of higher in proteins, calcium and animals (male and female) are ‘prebiotic’ carbohydrates, while horned. This domestic breed it’s lower in lactose compared makes up about 30% of the total to cow’s milk. Similarly, goat goat population in Montenegro meat has been established as (about 8,000), while the share nutritious and lean, therefore it of red strain is about 50%. In is preferred in a healthy diet.

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Country of origin: Montenegro Serves: 6 Roasted Lamb with Russian Potatoes Prep time: 15-30 minutes (Jagnjetina with Russian Potatoes) Cooking time: 2 -2,5 hours Calories in 100 g: 138 kcal

Ingredients: ̓ 1.5 kg lamb meat By taste: ̓ 100 ml vegetable oil ̓ salt meat dish gluten free ̓ 400 ml white wine ̓ ground red pepper ̓ 500 ml water ̓ ground black pepper ̓ ½ leek stalk ̓ rosemary ̓ 3 medium onion bulbs ̓ parsley ̓ 1 garlic bulb ̓ 2 carrots ̓ 1-2 kg of potatoes

Preparation: 1. Finely salt the lamb meat 5. Bake in a preheated oven and place it in an earthenware at 200ºC for at least 1 hour in baking dish. a covered pan. After 1 hour, remove the lid and continue 2. Peel the potatoes and cut baking for 1 more hour until the them into large pieces. meat is tender and separates 3. Cut the leek, carrots and easily from the bone. Baste the onions into large pieces. potatoes and the lamb with pan juices while they are cooking. 4. Add all of the vegetables and Baking time will depend on the spices to the dish, then cover quality of the meat. with water, oil and wine and mix well.

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Roasted Lamb with Russian Potatoes (Jagnjetina with Russian Potatoes)

the time of Petar I Petrović Russian Potato Njegoš (1782-1830). The plants ver a long period of potato form a vigorous above-ground cultivation in Montenegro, vegetative mass that supports Ounder the influence of the establishment of a large local growing conditions and number of tubers. The tubers uring the weekend or feast days in cooked this way is the potato baked in specific traditional cultivation have an oval shape, smooth the spring, traditionally roasted lamb meat juice. The Russian potato variety is an practices, numerous distinctive pale red skin and light yellow Dmeat with potatoes is a synonym especially suitable variety for roasting with local, autochthonous potato flesh with a smooth texture. for the taste of home. In the Balkans, this lamb, due to its high content of dry matter populations were developed by They contain a high content of dish is often called Ispod sača (under the that contributes to the aftertaste of melted the farmers. The intensification dry matter, which gives them cloche pan) describing the old traditional potatoes. of the agricultural production, a unique quality and widens preparation mode. Sač is a bell-shaped based on uncontrolled the range of their use – from At home, the steps for cooking the lamb are shallow metal or ceramic tightly covered replacement of the old varieties steaming to baking. There is similar and the best results are achieved dome, surrounded with ash and hot coals. and the adoption of new a saying that Russian tuber when the lamb is baked in an oven, in a Its shape allows the circulation of steam technologies, has contributed melts in the mouth – it’s that suitable pot with a tight lid. Aside from the during the process of slow-roast-stewing to the disappearance of a good! When cooked for a longer cooking time, this recipe is very so that the flavors of the meat, potatoes and significant part of the potato longer time, the tubers break popular for various occasions due to its vegetables can blend together. It results in genetic resources. Today, these down completely, making this short and simple preparation. It is always a fall-off-the-bone tender meat and soft, old varieties are cultivated in variety very suitable for mashed served warm with any kind of seasonal juicy, aromatic vegetables. It is said that very small rural areas, mostly potatoes. salad. the only ingredient tastier than the meat in villages that sit at higher It is an early maturing variety altitudes. Predominantly, they that gives high yields in years are maintained by the elderly with a favourable distribution inhabitants, because of their of rainfalls. The plants are superior culinary qualities and moderately sensitive to leaf and better adaptability to harsh tuber late blight. The Russian conditions. potato is grown in traditional Out of all local populations, production systems, primarily Ruska krtola (Russian potato or for household consumption but tuber) is of greatest importance. small quantities are also sold on This variety has been grown the local markets. under the given name from

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Country of origin: North Macedonia Serves: 6 Pie with Zrnovski Leek Preparation time: 1 hour (Komat with Zrnovski Leek) Cooking time: 30 minutes Calories in 100 g: 312 kcal

Ingredients: ̓ 2-3 leek stalks ̓ 150-200 ml sunflower/corn oil ̓ 300-400 g salty white cheese ̓ 300-400 ml water vegetarian ̓ 2-3 eggs ̓ 1 tbsp white sugar ̓ 1 kg bread flour By taste ̓ 20 g fresh yeast ̓ salt

and let it sit for 10 9. Roll the remaining Preparation: minutes. 3 balls and stack the Filling pastries over the 3. Split the ball into 7 filling, sprinkling 3-4 1. Cut the leek bundles pieces, out of which tbsp of oil on each into small slices. one should be a bit layer. larger than the others. 2. Fry the leek in 50 10. Brush the last ml of oil for 10-15 4. Roll the larger ball pastry with oil. minutes, stir until it with a rolling pin gets tender. If needed, into a layer as thin 11. Overlap the extra add water during as possible, with a pastry hanging over frying. diameter larger than the pot and with the baking pot bottom the excess, make an 3. In a separate bowl, of nearly 10 cm. inward spiral at the mash the cheese. edges. Brush the 5. Place the layer into spiral edge with oil. 4. Remove the pan the pot glazed with from the stove and oil and make slight 12. Allow to sit for 10 add the cheese. Stir ruches at the bottom. minutes. it, beat in the eggs Let the excess hang and add them, then over the pan. 13. Bake it for 5-10 stir again. Add salt to minutes in preheated taste. Allow to cool. 6. Sprinkle the layer oven (250°C), and with 3-4 tbsp of oil. then 25-30 minutes Dough on reduced heat of 7. Roll 3 more balls 1. Place 1 kg of flour 200°C, until it gets into layers the same golden brown. in a mixing bowl and diameter as the make a hole in the bottom of the pot, 14. Mix 50 ml of water centre of the dough. stack them over the with 2 to 3 drops of Drizzle in 350 ml first one, sprinkling oil. of lukewarm water, 3-4 tbsp of oil on each yeast, sugar and 1 tbls layer. 15. Take the pie out of of salt. Mix until the the oven and brush it dough comes together 8. Dust the fourth with the oily water. and transfer the layer with flour and distribute the cold 16. Cover it with a dough ball to a lightly tea-towel and allow floured work surface. filling equally over it. Dust the filling with to cool. 2. Knead until dough flour. is smooth and elastic

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Pie with Zrnovski Leek (Komat with Zrnovski Leek)

more than 2 m in height and Zrnovski Leek possessing a slightly lighter- his local variety is well- green colour than the other known in the eastern varieties. The blanched stem Tregion of the country, is short (up to 10 cm), with 17 while it is almost unknown in wraped layers in average. The other regions of the country. edible light green stalk is long Usually, traders and the and very tender, and is easily consumers that are familiar with broken if not handled carefuly. the quality and taste of Zrnovski This variety is sweet with a less leek make the purchase directly distinctive odour, but it does from the fields in the village. Its have a strong aroma of leek. The name is taken from leek (praz) stalk’s tenderness means that from the village of Zrnovci and the Zrnovski leek is the perfect eek komat is a traditional pie made of the baking pan, while the dough layers the seeds are preserved for at pie filling as there is no need of of several layers of dough or phylo, sprinkled with cheese circle are around the least 100 years. frying. It can be cut into small filled with leek. As an addition to the filling. pieces, squeezed by hand and L The quality of Zrnovski leeks is leek, cheese or eggs, or both can be added. directly drizzeled over the phylo. Macedonian people have a passion for the as a result of the specific variety This type of pie can be filled with minced Its consistency and flavour are smell of a freshly-baked homemade pie. and the composition of soil rich meat, sour cabbage, white cheese/sorrel or perfect to use when preparing Different types of pie that are delightfully in organic matter with optimal with spinach. There is also a sweet version freshly smoked sausages, too. velvety and crispy are sold on almost every water drainage in the fields of with pumpkin or apple filling. It is often corner of the country’s cities. The pie is Zrnovci. Leek is often used fresh in called Zelnik (usually refers to pie with usually served with yogurt or sour milk Macedonian cuisine, and is green leafy vegetables), but originaly Zelnik It belongs to Kamush leek type cream and it is best eaten warm. added to salads, or cooked in has all of the filling placed in the middle (meaning high leek), being different stews and pastries.

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Country of origin: North Macedonia Pie with Ovchepolka Sheep Dried Meat Serves: 6 Preparation time: 2 hours (Pastrmajlija with Ovchepolka Sheep Pastrma) Cooking time: 20 minutes Calories in 100 g: 302 kcal

Ingredients: ̓ 30 g fresh yeast ̓ 1.5 tbsp white sugar ̓ 1 kg pork meat By taste ̓ 150 g pastrma (dried sheep meet) ̓ salt meat dish ̓ 750 g bread flour ̓ ground red pepper ̓ 400 ml water (approximately) ̓ ground black pepper ̓ 200 ml sunflower/corn oil ̓ mixed vegetable spice ̓ 3-4 tbsp lard

elastic dough. 9. Equally distribute the Preparation: pork meat and pastrma 4. Transfer the dough over all pies. 1. First, prepare the meat. into a separate large bowl If possible, use soft meat brushed with oil, cover 10. With a tablespoon from the front part of it and place on a warm distribute small lard the pig (ribs). It’s best to place for approximately scoops over the meat. prepare it at least one 2 hours or until it triples The lard should be room day prior to cooking, in size. temperature. so the meat can soak up the salt and soften. 5. Transfer it to a lightly 11. Brush the dough edges Cut the meat into 1 cm floured surface and with melted lard. cubes and mix with a lot knead it briefly until of salt, 1 tbsp of ground smooth. 12. Bake for 20 minutes red pepper and black at 250°C in a preheated pepper if desired. Taste 6. Divide the dough into oven. 6 pieces (one for each the cubes, they should 13. If you wish to add be very salty. Leave the serving) and form them into cylindrical shapes. eggs, then bake the meat in a covered pot dough with the meat for overnight. However, it is 7. On a wooden kneading 10 minutes until the meat more delicious if it stays board dusted with gets golden red and take in the pot for between 2 flour press each of the it out of the oven. Pour 1 and 3 days. cylindrical-shaped pieces egg on each Pastrmajlija. 2. In a small dish combine of dough by hand to The eggs should not be yeast, 40 ml lukewarm flatten it and stretch the beaten, but gently mixed water and 1.5-2 tbsp of dough. Start pressing by hand or fork. Continue flour. Mix the contents from the middle with baking for another 10 and let it sit for 15 to 20 repeated movements minutes. minutes. going into a circle towards the edges, to get 14. Mix 20 ml of water 3. In a large bowl place canoe-like shaped dough with 2-3 drops of oil. 750 kg of flour, the yeast 7 mm thin. Leave the 15. Take the pies out of mixture, 1 tsp of salt, 1.5 edges 1.5 cm thick to get the oven and immediately tbsp of white sugar, 200 the crust. brush the crust with the ml oil and around 350 to oily water. 400 ml lukewarm water. 8. Place the dough shapes Mix until medium-soft on to a baking pan dusted 16. Cover with a tea-towel with flour. and allow them to cool.

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Pie with Ovchepolka Sheep Dried Meat (Pastrmajlija with Ovchepolka Sheep Pastrma)

known as karabashi (meaning black Ovchepolka Sheep head). The snout is always black Ovchepolska sheep is a strain of pigmented, sometimes even the Pramenka sheep breed, originating interior of the mouth. The head is from Ovche Pole region in the narrow and long with well developed eastern area of North Macedonia. The horns in rams, while ewes are always name of this region means sheep’s polled. Legs are strong, pigmented in (ovche) plateau (pole). In the past, this black with white spots or sometimes plateau was populated with different plain white. The tail has is getting nationalities and ethnic groups, near to the hock joints. The average attributing to the diversity of sheep weight of the animals is 35-48 kg in breeds. Three different postulates are rams and 25-48 kg in ewes. astrmajlija is a traditional Macedonian for cooking various meals or for roasting. related to the origin of Ovchepolska Ovchepolska sheep, as an indigenous dish, typically a baked oval-shaped Presently, it is only used for Pastrmajlija. sheep. According to first theory, the dough pie, topped with cubed and breed, has modest productivity, P Nowadays, Pastrmajlija is rarely prepared native Ilir tribe raised its own breed. with good fertility and low twining salted meat. In many ways it is similar to The second one is related to the with pastrma only, due to the strong taste occurence (5-6%). The average a pizza, but the dough pie has a narrow Slavic tribe introducing their long- and aroma of the sheep meat. Usually, if lactation period of 191 days and milk oval shape that tapers to a point at each tailed sheep, and the third theory pastrma is used at all, it is mixed with pork yield of 72.49 litres varies greatly end, a bit like the shape of a canoe. In is related with the Ottoman Empire or chicken, but the name of the pie has from 38.7 litres to 91.3 litres with the past it was prepared with pastrma when the Turks settled in Ovche pole remained unchanged. 4.6-6.3% milk fats. Lamb meat has – salted and dried meat. The family along with their long-tailed sheep. tradition, dating back many generations, The most famous Pastrmajlija comes from delicious taste, as well as the cheese of preparing pastrma for the winter, is Shtip, a city in the eastern part of the A typical animal of this strain is white obtained from the milk of this strain. coated, always has a completely or slowly disappearing. Generally, this term country. There’s a national festival for this Presently it is breed on two-thirds partially pigmented head which is in the Balkan countries refers to any dried dish which proves how good Pastrmalija is. of the territory of North Macedonia black or brown. Face pigmentation meat, but in North Macedonia it means Every year since 2006, to celebrate Shtip’s comprising 60% of the Pramenka haze is a shapeless spot spaning up to dried sheep or goat meat. The meat is left to signature dish, the traditional festival of breed and 30% (pure or cross breeds) horn root, and both visage sides up drain, then cut into large slices and salted Pastrmalijada takes place in the city during of the total sheep production. to mouth. Between this spotted head with sea salt. The salting process lasts September and October. The Municipality The effective population size has parts white irregular pigmentation between 3 and 4 weeks, with the pieces of Shtip trademarked the name Shtipska increased over the last few years, so appears. This type of pigmentation repeatedly turned and salted from side to pastrmajlija in 2010. Shtipska pastrmajlija the current status of the breed has is known as kalesha, a synonym for side during the process, so that the salt can is prepared without eggs, while the been changed from endangered to pretty. There are animals with fully penetrate equally. After the salting process, neighbouring cities of Sveti Nikole and vulnerable. the meat is left to dry at a windy location in Veles, prepare it with eggs. It is always black or dark pigmented heads, cold weather for at least 1.5 months, so the served with topped pickled pepperoni, hot salt falls off. In the past, pastrma was used or sweet.

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Potato Mash with Macedonian Country of origin: North Macedonia Serves: 6 Embroidered Peppers Preparation time: 1 hour Cooking time: 30 minutes (Makalo (Kl’chano) with Calories in 100 g: 190 kcal Macedonian Embroidered Peppers ) Ingredients: ̓ 10 dry sweet embroidered ̓ 1-2 garlic cloves peppers By taste ̓ 2 leek bundles (stalks) ̓ salt ̓ 3 large potatoes (500-600 g) ̓ ground black pepper vegan gluten free ̓ 300 ml sunflower/corn oil ̓ mixed vegetable spice

Preparation: 1. Thoroughly wash the potatoes 4. Peel the potatoes and mash and peppers. them with a fork. 2. Boil the unpeeled potatoes 5. Mix the potatoes and peppers in a pot with a lot of water for into a mash. 30-40 minutes until they are 6. Cut the leek bundles and well-boiled. Drain the water and peeled garlic cloves into small leave the potatoes to cool. slices, then mash them in a 3. In another pot boil the wooden bowl. whole dried peppers for 20-30 7. Mix all of the ingredients, minutes. If you prefer a spicy thoroughly stir and distribute taste, you can replace several the mash evenly in a bowl. sweet peppers with hot ones of the same pepper type. Drain 8. Heat the oil in a frying pan for the water and peel them on a 2-3 minutes and pour it over the wooden cutting board with a mash. Stir slightly to better allow fork. Mash them. the oil to mix into the mash.

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Macedonian Potato Mash with Macedonian Embroidered Embroidered Peppers Pepper he embroidered pepper (Makalo (Kl’chano) with (Vezen piper) is a unique Ttype of Macedonian Macedonian Embroidered Peppers ) pepper with a unique fruit- like appearance, flavour, taste and use. This pepper type has not been studied and described in detail as yet, but it is commonly grown in many gardens. It’s made up from a number of diverse local varieties with significant variation of fruit characteristics. It is so widely used in the kitchen that each family always has hot peppers. pungent aroma. Roasting stock of few dried peppers softens the skin, increases to hand. It is also often The peppers have 2 to 4 the sweetness and decreases cultivated in the border chambers with their colour the hotness. When compared regions of the neighbouring turning from green or dark to other types of pungent countries Kosovo, Albania green to light red, red or pepper like feferoni and and Serbia, i.e. in the dark red. They can be long chily, embroidered peppers regions with frequent (up to 35 cm) or short (5 to may have less total content fluctuations of Macedonians. 8 cm) and 2 to 5 cm wide, of capsicinoides, but the However, only Macedonian weighing 5-90 g. When dried distribution of different akalo is a well-recognised recipe The other word Kl’chano refers to the folk have an accentuated they are dark red and some capsaicines is in favour of from Macedonian cuisine. It is preparation, meaning smashed in wooden preference for using this can be almost black. The dihidrocapsaicin, which most essentially a potato mash, with mortar. Routinely, it is made during the pepper in various dishes, striations have off-white M probably contributes to the some added ingredients that give the dish autumn and winter when there is an which has subsequently to cream colour, oriented specific flavour. a striking taste. It servers as a testament abundance of dried embroidered peppers. led to the creation of mostly horizontally, wide to the simplicity and culinary art of Primarily, it is served as a side dish along so many local varieties, and thick to very narrow Peppers are usually threaded Macedonian cuisine. The word Makalo with salad, but it can be a substitute for the although a synonym for and thin, sometimes on strings and dried in attics means to dip a piece of bread in the food. main course as well. the embroidered pepper completely covering the or on balconies. is the sweet or hot long- whole pepper or just a small Dried peppers are used for fruited pepper with strong part of the pepper. The skin the preparation of a spice, striations. has a rough texture when bukov piper, a roughly consumed fresh or dried, The name of this unusual crushed dry pepper with but not unpleasant. The pepper refers to the light the seeds of the pepper, skin is tight to the flesh of coloured striations on the too. Whole dry peppers are the pepper. The flesh is not red peppers themselves, cooked in various stews, crispy, but juicy and soft, up so the outside of it gives omelettes, dips and spreads. to 5 to 6 mm thick, with a the distinct embroidered Fresh fruits can be frozen or higher content of dry matter appearance. There are many processed in different ways and sugar than the other variations of the name, like with baked peppers pressed peppers. Its fruit flavour is engraved, carved, striated, and stacked in jars filled with rich and appealing with lots firebrand for the very brine or oil. More recently, of aromatic components, pungent ones and Badzanaci embroidered peppers are ranging from sweet, mild (meaning husbands of two used for preparation of a to extremely pungent, or sisters) for a separate group well-known spread - Ajvar. sweet but with a strong with much smaller and very

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Country of origin: North Macedonia Serves: 6 Baked Tetovski Beans Preparation time: 15 minutes (Tavche Gravche with Tetovski Bean) Cooking time: 2-3 hours Calories in 100 g: 115 kcal

Ingredients: ̓ 500 g dry white Tetovski beans By taste ̓ 250-300 g onion ̓ salt vegan gluten free ̓ 3 garlic cloves ̓ ground red pepper ̓ 3 fresh peppers ̓ ground black pepper ̓ 3-6 dry red peppers ̓ mixed vegetable spice ̓ 50-100 ml sunflower/corn oil ̓ chopped fresh mint and parsley

Discard the peel and Taste for salt and spices. Preparation: place the flesh of the peppers in a dish. 9. Place between 3 and 1. Soak the white beans 6 whole dry red peppers in a pot with lukewarm 6. Remove the onion and on top. If the stew is to water for between 5 garlic from the pot, add be distributed into 6 and 6 hours, usually them to the dish with the small pots, top them with overnight before peppers. one red pepper each. preparation. Make sure Alternatively, dried red the beans are covered 7. Mash all of the peppers can be pre- with water. ingredients in the dish boiled for 20 minutes, with a fork, and place 2. Drain the water, add peeled, mushed and the mix back in the pot stirred into the stew. fresh water and boil the and stir. If the stew does beans for 15 minutes. not reach a gravy-like 10. Prepare the roux. 3. Drain the water again consistency, remove Gently heat 1 tbsp of oil and add fresh water. Add several beans from the in a frying pan over a the fresh peppers, peeled pot, mush them and medium heat. Add the onion bulbs and garlic place them back into ground red pepper and cloves, half of the oil and the pot. Optionally, fry keep stirring until it has leave it to simmer slowly the mushy beans for 5 just thoroughly combined on very low heat. The minutes and then place and has become fragrant cooking time depends on them back into the pot. (about 1 minute). the variety of bean used, This will give the dish extra flavour. 11. Pour the roux over but it usually takes about the stew in the earthen 1.5 hours for the beans to 8. Pour the contents baking pot and do not be completely tender, but of the pot into a large stir again. not mushy. The mixture earthenware pot for needs to have a stew-like baking, add almost all 12. Bake the beans for consistency. of the remaining oil and between 30 and 40 minutes in a preheated 4. Before the beans ground red pepper and stir thoroughly. The the oven (250°C), or until are completely boiled, it looks juicy with a crusty add the salt, spices and stew has to be thick with enough water to barely top layer. Do not allow to chopped mint or parsley dry completely. if desired. cover the beans. If you have extra water in the 13. Let it to cool for 15 5. Remove the peppers pot, simply remove it. minutes before serving. from the pot, peel them.

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Baked Tetovski Beans (Tavche Gravche with Tetovski Bean)

time to other bean varieties. Tetovski Bean These characteristics are The Tetovski bean is one of probably due to the favourable the oldest local bean varieties, amino acids composition of the originating from several centuries proteins, which also causes less ago. Its name refers to the area flatulence. of cultivation, the Tetovo region The Tetovski bean is a climbing in the north-western part of bean type with long herbaceous the country which has optimal and twining stem that needs growing conditions for this support and is traditionally variety of bean. It is very popular cultivated jointly with maize. The across the Balkans, and therefore pods are green turning to the it is cultivated over large areas. colour of straw when mature. It This variety is easily distinguished is a high yielding varity (up to 1 t by its white, large, compressed, /ha) with excellent tolerance to kidney-shape and shine. There diseases. are other local varieties which are In 2006 this variety was named similar, but the Tetovski bean is as protected with the Protected avche Gravche is truly the the Tetovo region of North Macedonia), preferred by many primarily for Designation of Origin (PDO). To quintessential Macedonian food, with but it can be prepared with any type of its taste and cooking properties. promote the significance and the a long and well-preserved tradition. bean with large, compressed, kidney-like Cooked beans are tender and T product of the Tetovski bean, a The traditional preparation method, of white seeds. The dish is normally baked silky-smooth, remain firm and national festival, Bean Days has which today’s recipes differ slightly, and the in a large earthenware baking pot, or in not pulped, they have superior been held annualy in the village of tradition of having this meal on a Friday, several smaller one-serving pots. The latter flavour, taste and shorter cooking Tearce since 2010. go back centuries ago. Friday fasting is custom is practiced at homes to celebrate still observed by many Christians in North religious holidays, but can also be found in Macedonia, done in commemoration of some restaurants. Tavche Gravche’s name the crucifixion of Jesus Christ on Good originates from the serving tradition – Friday, and the original Tavche Gravche beans (gravche, the diminutive from of grav dish is prepared without meat. However, or bean) served in a baking pot (tavche, during the winter it is often enriched the diminutive from tava, or pot). It can with smoked meat or ribs. It can also be be enjoyed as a main course with fresh prepared with leek instead of onion. The salad and crusty bread or as a side dish to best taste and aroma come from using accompany another meal. the local variety Tetovski beans (from

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Country of origin: North Macedonia Serves: 6 Liver Roll from Karakachanka Sheep Preparation time: 1 hour (Drob Sarma from Karakachanka Sheep) Cooking time: 1 hour Calories in 100 g: 181 kcal

Ingredients: By taste ̓ 1 lamb’s offal: caul fat, lungs, liver, heart, tripe ̓ mixed vegetable spice ̓ 100 g white rice ̓ ground black pepper meat dish gluten free ̓ 1 onion bulb or 2 bunches of ̓ ground red pepper spring onion ̓ chopped garlic ̓ 50 ml sunflower/corn oil ̓ chopped parsley

red pepper and fry, instead of one large. Preparation: being sure to stir for 1 minute. 12. Preheat the oven to 1. Boil all the 250°C. ingredients from the 7. Remove the pan lamb, except the caul from the stove and 13. Heat up the water fat, in a pot for 10 add the vegetable preserved from minutes. spice, black pepper, the last boil and pour it into the pot. 2. Drain the water, diced offal, as well as garlic and parsley Approximately 1 cm add fresh water and of the pan bottom boil them again for if desired. Stir the content thoroughly. should be covered 10 minutes. Repeat with water. this step 2 to 3 times Taste for salt. until the strong odour 8. Boil fresh water in 14. Place in the oven is reduced. The last another pot. in a covered pan boil should be for and bake for 10-15 20 minutes in salted 9. Place the caul fat in minutes at 250°C, water. the boiled water for 1 then remove the cover minute. Afterwards, and continue baking 3. Drain the water you will be able to for 30-40 minutes at from the last boiling stretch it. 200°C. in another pot, taste for salt and keep for 10. Stretch the hot 15. Every 10-15 later. caul fat in a baking minutes pour some of pan. the water in the pan 4. Cut the boiled over the caul fat. ingredients into small 11. Place the mixture cubes (1 cm). over the caul fat. Wrap 16. The meal is ready the extra fat over the when the caul fat 5. Slice the onion and mixture carefully and turns golden brown. fry, stiring frequently, fasten the caul with until it is tender. wooden toothpicks. 17. If desired, 5 An alternative, should minutes before it is 6. Add rice and salt ready, pour 2 to 3 to the onion and you wish for smaller portions, is to make beaten eggs over the continue frying caul fat. The eggs will and stirring for 5 make several smaller wrapped pieces absorb the odour and minutes. Add ground the oil.

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Liver Roll from Karakachanka Sheep (Drob Sarma from Karakachanka Sheep)

neighbouring countries of Bulgaria, Karakachanka Sheep Albania and Greece. There are three Pramenka breed The colour of the coat is grey- strains in the Republic of North black or brown-black, while all Macedonia: Karakachanian, uncovered body parts (head, ears Ovchepolian and Sharplaninian. and legs) are overgrown with black The name Pramenka is derived hair. The head is small with spiral from pramen (hair strand) horns on rams, whereas most referring to the sheep’s coat of the ewes are hornless (about appearance. Karakachanka sheep 90%). The legs are short, strong is recognisable by its dark coloured and well-developed. The wool is coat. Its name originates from the coarse, rough, up to 26 cm long. Karakachans - a nomadic Balkan The average weight of ewes is up people. It is considered that due to 33 kg and of rams is up to 44 kg. to their extremely conservative This breed belongs to the group of shepherding, Karakachans saved short-tailed sheep with an average the most primitive and pure tail length of 24 cm. domestic forms of animal breeds. This tradition has been abandoned It is very lively and energetic, rob Sarma is a traditional dish leaves. Drob Sarma is wrapped in a caul over the years and nowadays tough, modest, highly adaptable prepared with lamb offal, and was fat, the lacy fat membrane or fat netting a pure Karakachanka sheep is to extensive mountain breeding regularly cooked in the past at the that surrounds the animal stomach, which D rarely found. The name has other conditions, durable and very time of year when lambs were slaughtered. is used in cooking because of its casing variations associated with the resistant, almost never falling ill, Today, it is customary to prepare drob capabilities. word Vlahian, derived from Vlahs and with a highly developed sense sarma for Easter, often accompanied by It is prepared in all regions, with slight – an ethnic minority in North for being part of a flock. Twining roast lamb meat. It is also a popular side differences in the recipe across different Macedonia, the breeders of this percent in this strain is low, dish in the restaurants. The word drob in regions. The most noticeable difference is strain. between 3-5%. The Karakachanian Macedonian is used for both liver (black seen in the eastern region of the country strain has a low milk yield (24-26 drob) and lungs (white drob). The word Karakachanska sheep strain has no where the filling for Drob Sarma is stuffed litres) per lactation. In the past, the sarma represents a wrapped filling, usually specific breeding region, and it was into a whole lamb’s stomach. Then, the main income was derived mainly minced meat wrapped in sour cabbage maintained in the most extensive from milk processed to cheese. stuffed lamb is baked in a wood-fired oven. areas. Today, it can be found in This indigenous strain gives a the areas surrounding the cities of delightful taste to the meet and Shtip, Strumica, Veles and Bitola. dairy products. The sheep strain is shared with the

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Country of origin: North Macedonia Mariovo Village Meat Serves: 6 Preparation time: 1 hour with Brazdanski Pogachar Onion Cooking time: 2.5-3 hours (Mariovsko Selsko Meso Calories in 100 g: 187 kcal with Brazdanski Pogachar Onion) Ingredients: ̓ half a pig’s liver pogachar) ̓ both lungs of the pig ̓ 5-7 dry red peppers (with long fleshy fruits) ̓ 1 heart By taste ̓ 500 g fresh pork belly ̓ salt meat dish gluten free ̓ 1 kg lean pork meat ̓ mixed vegetable spice ̓ 700-800 g. onion (a variety for cooking, such as Brazdanski ̓ ground black pepper

Preparation: 1. Cut the dried peppers into 2-3 7. Preheat the oven to 250ºC. cm pieces. 8. Transfer the contents of the 2. Peel and cut the onion bulbs pan to a large earthenware into shorter slices. baking pot without adding water. Taste for salt and bake, 3. Cut the whole meat, liver, uncovered, for between 2 and 3 lungs and heart into 2-3 cm hours, stirring every 20 minutes. cubes. The baking time will depend 4. Put the bacon in a preheated upon the quality of the meat, large frying pan without oil and so bake until the lean meat fry, stiring constantly. becomes tender. 5. When the fat begins to spit, 9. Add the liver cubes and add the onion and salt and fry continue baking for another 20- for 5 minutes until golden. 30 minutes. Taste to ensure the liver remains soft. If overbaked, 6. Add the remaing ingredients, it will become firm. Leave some except the liver. Fry for about stew in the pot, so that the meal 20-30 minutes. is juicy and not dry.

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Mariovo Village Meat with Brazdanski Pogachar Onion (Mariovsko Selsko Meso with Brazdanski Pogachar Onion)

majority of sets reach about 1 cm Brazdanski Pogachar in diameter. The sets are stored in Onion cold rooms until the planting the next year. The plants are 70 cm his local variety, often named high, with nine medium-waxy ashy Melnik in the past, originates green leaves. The bulbs are formed Tfrom an area of Skopje, and from scales, they are generally is grown in the villages of Brazda, flat, slightly elongated at the neck, Gluvo and Sandevo. Due to its reaching a diameter of up to 10 distinct taste and sharp aroma cm and weight of about 100 g. The it is primarily used for cooking. inner scales (the edible part) are of The bulbs are large, more or less milky to snowy white colour, with flattened with light to dark copper- very high content of dry mater (up coloured outer scales and is easily to 17%). recognisable. The name of this onion comes from its place of Due to these characteristics, the origin (the village of Brazda), and bulbs are very firm and appropriate shape – Pogacha, meaning pie. It for drying and storing until the was cultivated over a much larger next crop. Under the irrigation the his meal was prepared traditionally and aroma. Much of the flavour comes area in the past and exported in yield potential is 36.5 t/ha. during the pig slaughter season in the from the peppers and onion. Therefore, an the regional countries. In Serbia it The Macedonian diet largely villages, a time that coincided with onion variety for cooking, like Brazdanski is registered as a domesticated old T depends on home-cooked meals, winter time, when the liver and lungs are pogachar, is used for preparation of Village variety. so this variety is regularly used fresh. For that reason, the meal is called Meat. It is biennial crop, produced by for flavouring various meals. For Village Meat (Selsko meso). The given recipe It is served in an earthenware pot, sets – small immature onion bulbs. medicinal purposes, the outer originates from Mariovo, an area in the traditionally with turshija as a salad. In the first year, the seeds are sown scales are cooked and used for southern part of North Macedonia, in the Turshija is a mixture of pickled vegetables, in beds covered with sludge or very treatment of bronchial diseases. vicinity of Bitola and Prilep. Today, Village such as pepper, green tomatoes, carrots, fine sand and harvested when the Meat refers to a dish with various type of gherkins and cauliflower. The acidic taste of meat in it together with mushrooms and the turshila goes well with the pungent fatty onion. This original recipe for Village Meat taste of the meat. is rarely used to cook the dish today, but doing so gives Village Meat a special flavour

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Country of origin: Serbia Serves: 6 Cheese Curd with Beli Osmak Corn Preparation time: 1 hour (Svrljiški Belmuž with Beli Osmak Corn) Cooking time: 1 hour Calories in 100 g: 249 kcal

Ingredients: ̓ 1 kg one-day old full-fat By taste unsalted cheese (milk curd) ̓ salt vegetarian ̓ 500 g white corn flour ̓ 100 g whole grain wheat flour

Preparation: 1. Ground the curd and place 3. Continue boiling the mass it in a heated pan on the stove, being sure to continue stirring, stirring gently while it melts and until the molten milk releases becomes completely liquid, with milk fat. a similar consistency to milk. 4. When cheese and flour dough 2. Remove the cheese from the compactly rotate at the bottom stove and gradually add the of the pan remove the pan from corn and wheat flour, and 1 the stove. tablespoon of salt, constantly stirring to avoid the formation of lumps.

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Beli Osmak Corn Osmak is a legendary old corn variety that was once Cheese Curd with Beli Osmak Corn widespread throughout the Balkans. Today it is (Svrljiški Belmuž with Beli Osmak Corn) mostly to be found in the mountainous areas of Serbia, Croatia, Bosnia and Slovenia. Corn was brought to Serbia by Greek merchants in 1576, and the same year it was sown in the gardens of Serbs. At that time, and even a century later, the use of corn was prevalent for livestock feed. In the late-eighteenth and early-nineteenth centuries corn became the main raw material for making bread, as wheat was sown in small quantities for feasts. At the end of the nineteenth the arrival of hybrids, Osmak but still opts to grow Osmak century, with an increasing was completely suppressed. for their own needs, as population, the demand It is difficult to find it it is tastier and sweeter for corn increased. The today, especially the yellow for making home-cooked corn gives high yields to Osmak which has almost dishes. Osmak is almost the farmers in relation to disappeared. ritually milled in water-mills elmuž is prepared in Eastern Serbia, most common sheep breeds which milk is the amount sown, but they along rivers and creeks, primarily in mountainous regions. used for Belmuž are Pirot zeckel, Svrljig and were also attracted to the Osmak corn or Serbian and as such it is very often It can also be found in the Bulgarian Krivovirska sheep, while the best cow milk, various other uses of the krivak, tvrdunac, is named an exclusive gift, a souvenir B corn. In addition to being after the number of rows of mountains and other Balkan mountain due to its high fat content is obtained from for guests. New white grain kernels there are on each regions. Svrljig belmuž (Svrljiški belmuž) the autochthonic Busha cattle breed and the exceptional in nutrition hybrids are descendants of for both humans and ear of corn. Osmak is a word originates from the eastern part of the domestic spotted cattle breed Simmental. white Osmak. Osmak is also livestock, peasants in the derived from osam (eight). Svrljig municipality, specifically from the wanted by anglers because it Svrljig belmuž is protected with a Protected past believed in the magical It has eight, rarely 10 or 12 territory bounded by Svrljig, Tresibaba and is loved by carp. Designation of Origin (PDO) label for its properties of corn believing rows, unlike hybrids, which Gramada Mountains. This dish is common geographic origin as full-fat melted cheese that they could stop even have 18 to 20 rows. The cobs Osmak is grown only for the for the nomadic shepherds of the Balkans intended for cutting with at least 48% dry clouds with their Osmak are slightly curved - hence private needs of households, and it’s mainly connected to sheep milk matter. It is made of one-day-old full-fat corn. They drank the water the name krivak meaning on small areas, often in production. Belmuž is enlisted on the cheese from the pure sheep’s or cows’ in which corn was boiled bent or curved. It is 30 cm combination with beans. Serbian cultural heritage list (http://nkns. milk or a mixture of the two in different as a medicine to prevent long, with large and hard- It is rarely protected with rs/cyr/popis-nkns/belmuzh). The Belmuž ratios, with a minimum of 4% milk fat and coughing, used corn flour to-ground grains. The grains pesticides and fertilised we know today was actually developed later are white, yellow and orange, mostly with manure. It is low acidity, up to 7.6 degrees. Its colour is to heal burns, and used silk in the sixteenth century after corn was to improve urine excretion though the most famous harvested in October, usually yellow-white, with a uniform soft-dough introduced in Serbia. It is also related to old and the like. Corn spread corn is white, which can still by hand. The best corn cobs consistency, without lumps. The dough white corn varieties, suitable for growing was also affected by the be found in some households with seeds are left for sowing is surrounded with molten milk fat of at higher altitudes, and with a shorter relative ease of processing, in hilly regions, and is well- each year. The pruned cobs yellow colour. The amount of fat depends vegetation period. most notably by the fact adapted to harsh climatic are dried in barns, crowned of the percent of fat contained in the curd. that the feudal lords did conditions. This variety is by hand, poured into burlap Belmuž is a generic name for a simple Belmuž has a pleasant, slightly acidic taste. not pay tithes for it. Osmak two times less productive bags and carried into a mill shepherds’ dish prepared from white corn It is somewhat elastic-stretchable and remained in Serbia for then today’s hybrids but is for ‘cold milling’. Demand ground on a stone mill and whole fresh soluble in the mouth. It is served as a warm centuries, up until the 1980s, extremely tasty and resistant for so-called organic food cheese curd. The cheese curd is mainly appetiser or as a main course. High fat and when it was still practically to drought and other has increased interest in made from sheep’s milk, but it could be carbohydrate content make this product the only variety used for extreme climatic conditions. Osmak and milling in the also made of cows’ or mixed milk. In that high in energy, so one needs to be careful human consumption. With The rural population is also old fashioned way on stone case it would have a lower fat content. The regarding how much is consumed. familiar with native hybrids, mills.

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Country of origin: Serbia Sjenica Sheep’s White Cheese Makes: 4 kg of cheese Preparation time: minimum 60 days (Sjenički Ovčiji Sir) Calories in 100 g: 400 kcal

̓ 4-5 ml rennet (an enzyme Ingredients: used to coagulate milk)/ l milk ̓ 40 l fresh, unpasteurised ̓ salt, as needed sheep milk

vegetarian Traditional method of production: Sjenica cheese was originally the next 1-1.5 hours. The room produced in households or temperature must not be below in high summer mountain 20°C. shelters (stanovi) immediately The block is cut crosswise into after milking. If the evening slices which are left to stand for milk is mixed with the morning about 10 minutes, covered with milk, then it has to be slightly a cheese cloth. The slices are heated (30-32°C) because the then salted with dried salt, up evening milk is chilled. Curd is to 5% by weight of the cheese, produced with the assistance and then the cheese is put into of rennet for 1-2 hours at 28- the pans whose bottom is salted 30°C. The whey is drained by beforehand. After stacking the gravity. The curd is carefully, slices, the cheese is covered with without breaking, transferred a lid under the load of 5-10 kg. by a dipper to a cheese cloth, The cheese ripens for at least which hangs freely. In 2-3 hours 60 days in its own salty whey, in summer, and longer in winter, which is occasionally topped the whey is completely drained. up so that the cheese is always The block of cheese is thus covered. The slices of cheese are formed and is pressed for about triangular or square, 10 x 10 to 30 minutes under the load of 15 x 15 cm and 3-5 cm thick. The 1 kg / kg of cheese. The load is weight of a slice is 250-350 g. then increased to 2 kg / kg for

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Sjenica Zeckel Sjenica Sheep’s White Cheese Sheep he Sjenica strain is (Sjenički Ovčiji Sir) mostly bred in the Tterritory of the Raška district, but it has spreads over the whole region of Western Serbia and Northern Montenegro (Sandžak area). Its predominant area belongs to the Sjenica and Tutin Municipalities, a highland territory of the Pešter-Sjenica Plateau. The area is 35 km in diameter and is located at an altitude consumption in households variable, with an average of of 1,000-1,200 metres. (orchards and small fenced 80 to 100 kg of milk in one Over the centuries, a special grasslands in the vicinity of, lactation. Of this amount, sheep strain has been grown or within, households). 40-50% is suckled by lamb in the municipalities of and the rest is processed to Sjenica sheep are a strain of Sjenica and Tutin, which make Sjenica cheese. the Zeckel sheep breed. It is is bred for the production one of Serbian biggest Zeckel The sheep are bred in a of milk, meat and wool. It sheep strains. The harsh similar way to as it is done is named after the town climate, high altitude, vast in other areas, in herds of of Sjenica (Sjenička) and jenica white cheese is produced in fractures, associated with a smaller number pastures lacking adequate about 10-50 sheep. In the is also called Pešterska or the Sjenica and Tutin Municipalities, of cavities. The smell is typical lactic acid water, and the scarce winter municipalities of Sjenica Sjenichko-Pešterska sheep. Sa highland territory of Pešter-Sjenica and slightly spicy. The taste is pleasant, diet have created extreme and Tutin, sheep farming Sjenica sheep originate Plateau, 1,000-1,200 metres above sea level. aromatic, milky-sour, moderate to salty. resilience in these sheep. It conditions are very modest. from Asia Minor Arkali (Ovis It is in south-western part of Serbia in an is a sheep that requires little In the spring or in the On the cheese market, Sjenica white cheese arcar). The Turks bred these area which belongs to Zlatibor and Raška and gives a lot. The average grazing period, the sheep faces unfair competition of cheeses with during their five hundred county. Sheep were breed in this area even weight of a ram is about are moved from the village plant fats, which meets the current demand year period of Ottoman rule before the Roman Empire. The first written 60 kg, and of sheep 55 kg. to the summer habitats - the from poorer costumers for any edible over the Serbian territory. evidence of sheep trade from this area with The average withers height stanovi. During the summer product of this kind. Being disorganised With historical migrations Dubrovnik traders is from the thirteenth of the adult animals is 70 period, sheep graze on and with little power to invest in dairies of population from the century. cm for males and 65 cm for semi-natural pastures the as required by regulating authorities, Middle East to Central females. It is overgrown with whole day, while during Sjenica white cheese is traditionally made highlanders producing cheese have Serbia, Sjenica sheep were white wool, and very rarely winter they are fed with from fresh, unpasteurised milk obtained difficulty in continuing to produce cheese brought to this area and now has any black colouration. hay from meadows. This from Sjenica zeckel sheep, bred in extensive in the challenging conditions of remote it is the predominant breed Typical types of this strain hardy breed is adapted to pastoral systems of high nature value. mountain areas. Their extensive production and strain in Soth Western, have dark rings around harsh climatic conditions, The meeting point of specific climate, soil is characterised with high-nature value Western and Šumadija the eyes that look like producing efficiently high- type, and natural vegetation of the Sjenica- farming and maintains high biodiversity Regions. In the highlands it eyeglasses, dark muzzles quality raw milk and meat Peshter Plateau, together with the method value of the Pešter highlands, yet this was used in transhumance and ears. Sjenica sheep are on karst highland/marginal of breeding of Sjenica zeckel sheep makes production is not supported. Therefore pastoral systems for one of the most common lands. Milk and meat the difference between Sjenica sheep’s pastoral communities of the area dealing combined meat, milk and and well-known domestic products from Sjenica sheep, cheese and other soft brine cheeses. with dairy production are slowly giving wool production, while in up of production and leaving the area. breeds of sheep with triple processed in pristine nature The milk fat content in the dry matter of different growing conditions Nevertheless, Sjenica cheese still keep its combined production traits to produce delicious food, Sjenica sheep’s cheese is at least 50%, the in lowlands and hilly terrains high position on the market. Although this in Serbia. Lactation period has been sold for a long, long water in the fatless matter is at least 67% of Shumadija, due to a lack cheese has its geographical origin and lasts 6-7 months, usually time along Dubrovnik trade and the salt 2-3.5%. The colour is extremely of pastures, it was reared in name protected, inferior copies still exist from January to mid-March. roads from the seaside to the white, glossy and even. The dough is small flocks or individually on the market. The average yield is quite Pannonian plains. medium solid, gentle, with porcelain-like for mainly subsistence meat

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Country of origin: Serbia Serves: 10 Lean Dry Red Stuffed Vrtka Peppers Preparation time: 3 hours (Plnene Posne Šušpe with Vrtka Peppers) Cooking time: 1 hour Calories in 100 g: 275 kcal

Ingredients: ̓ 15-20 dry red peppers ̓ 50 g grated potatoes ̓ 400 g long grain rice ̓ 150 ml vegetable oil vegan gluten free ̓ 200 g onions ̓ 200 ml tomato juice ̓ 200 g leek By taste ̓ 400 g ground nuts ̓ Spices: salt, ground red pepper and ground black pepper ̓ 50 g grated carrots

Preparation: 1. Soak the dried peppers in hot 6. Seal the tops of the peppers water to soften them. Remove with a slice of potato or with the pedicel, calyx and seeds. flour. 2. Chop and fry onions and leek 7. Arrange them side by side to a glassy appearance. in an oil-greased earthenware pot, pour in tomato juice, oil, 3. Add grated carrots and and water until the peppers are potatoes, then the ground nuts, almost covered. rice, ground red pepper, salt, parsley and ground black pepper 8. Cover the pot and bake and continue frying. at 200°C until the water evaporates, about 30-45 4. When the rice is almost minutes. cooked add the chopped garlic. 9. Turn off the oven, remove 5. Fill the dried peppers with the lid and continue baking for the prepared mix, while leaving about 30 minutes. space for the rice to expand.

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Vrtka Pepper Lean Dry Red Stuffed Vrtka Peppers hen preparing dry stuffed peppers (Plnene Posne Šušpe with Vrtka Peppers) Win Serbia, every region used to have its own local variety. The most common are Vrtka from the Bela Palanka region in Eastern Serbia, Lakošnička paprika from the Leskovac region in South Serbia, and Pirot black paprika from Pirot area in Eastern Serbia. In Central Serbia one will hear of about the Paprika nizača and Paprika venčara varieties. These varieties differ, while local agro-ecological conditions produce slightly different tastes of fresh product, fermented and dried ones due to its taste and thick All these varieties of pepper even between peppers of skin, which makes it easy are good for stuffing and the same variety in different for peeling. The painstaking are also used for producing regions. An interesting fact is process of preparing ground red spice; but only that the pungency (spiciness Ajvar, however, is further Lakošnicka paprika has a or ‘heat’) of a pepper is not aggravated by the fact that large economic potential specific for the variety, but ry red stuffed peppers is a traditional with some ideas regarding methods of this pepper has a rather since it is produced in huge an individual characteristic Serbian dish, and there are a number preparing it. Natural drying was the first thin flesh, which makes the quantities. One can learn of every pepper itself. Every Dof varieties adapted to various way of preserving it in rural areas. It is preparation of delicious and locally about more varieties; pepper can be hot or not, so occasions, as well as the local availability debatable whether the diverse recipes that good quality Ajvar a difficult however, their importance the presence of one single of the ingredients. Dried in the sun and exist today are autochthonic or adopted. task. is localised often to the hot pepper in the dish spices wind, long red peppers stuffed with a mix of territory of one village. Recipes for stuffing dry peppers are locally up the whole dish, yet who For drying and stuffing nuts/mushrooms, rice/wheat, onions/leek, There is no scientific data specific. The oldest stuffing recipe was will get the hottest one on in Eastern Serbia local potatoes, carrots etc. are the most common confirming whether or not obviously simple: meatless with wheat, the plate? It is a kind of inhabitants use very similar ways Orthodox Christians celebrate Slava, they are really different potato or beans, since rice was less ‘Russian roulette’, who’ll get Pirot black paprika. It is family patron saints’ days during fasting varieties or the differences available. Later, chopped meat (pig, cattle, the hottest pepper. a small to medium sized days. A common daily dish could include in their appearance and sheep or venison) was introduced (and later pepper, triangular, red, a variety of combinations with or without The old pepper variety Vrtka taste derive just from local replaced by minced meat). Recently, dry glossy, and with a relatively meat and diverse starchy alternatives such is grown only in Bela Palanka agroclimatic conditions. peppers are also stuffed with sour cabbage, thick skin and relatively thin as beans or potato. and its surroundings. Another interesting fact is white cheese and eggs, etc. flesh. They are produced According to locals, it is not that some varieties appear Stuffed dry red peppers is a traditional from seedlings made in Served warm or cold, as a main dish or as overly demanding when it suitable for growing in meal in many parts of Serbia, mainly the spring by local rural a starter, with crusty bread and hot rakija, comes to soil and fertiliser, specific mountain areas and central, south and east where conditions for households. It requires there is almost no festive dinner in the and is quite resistant to are capable of satisfying the the production of peppers are favourable plenty of water and plenty south and east of Serbia that is without diseases, making it suitable need for drying material for (lowlands and hills). of sun. This variety dries stuffed dried peppers. This dish is suitable for organic production. stuffing. For example, the quickly. Wreathed, it dries It is most likely that the pepper entered for vegetarians. Lean stuffed dried peppers This variety is well known Arnavutska šušpa pepper is from late summer to late Serbia in the seventeenth century, together are regularly served on Christmas Eve. and considered in Serbia as localy mentioned as the only autumn, i.e. from August to one of the best for natural pepper successfully grown October. drying. Vrtka is also locally in the village of Brlog, West used in producing Ajvar Balkan Mountain.

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Country of origin: Serbia Serves: 10 Stuffed Futog Sour Cabbage Rolls Preparation time: 3 hours (Sarma with Futog Sour Cabbage) Cooking time: 2 hours Calories in 100 g: 252 kcal

Ingredients: ̓ 1 cabbage head of Futog ̓ 300 ml vegetable oil sauerkraut ̓ 300 g smoked ribs ̓ 600 g minced meat (mixed meat dish ̓ 200 g smoked bacon half pork and half beef meat) By taste ̓ 400 g rice ̓ salt ̓ 400 g onion ̓ ground red pepper ̓ 2 eggs ̓ ground black pepper ̓ 20 g wheat flour

Preparation: 1. Separate the leaves from the 7. Press the top with a lid smaller comb and wash so that the than the pan. sarma is not too sour or salty. 8. Cook over a moderate heat 2. Mix the meat with the sliced for at least three hours, adding onions, add the spices and the water occasionally. rice. 9. Prepare the roux: heat 2 dl of 3. Put some stuffing on each leaf oil in a frying pan, add 1 tbsp of and wrap. flour, stirring all the time. After one minute add 1 tbsp of ground 4. Place a few cabbage leaves and red pepper, stir and immediately chopped smoked bacon on the remove from the heat. bottom of the pan in order to prevent the sarma sticking to the 10. Gradually add the roux to bottom of the pan and burning. the sarma until the saft turns to sauce. 5. Stack the sarmas upright in the pot in a circlular pattern. 11. Continue cooking for another 30 minutes. 6. Place smoked ribs on the compound sarma and cover in 12. Sarma is usually served hot cold water. with mashed potatoes.

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Futog Cabbage Futog is a settlement in Serbia near Novi Sad, located on the Stuffed Futog Sour Cabbage Rolls most fertile part of Panonian lowland, on the north side of (Sarma with Futog Sour Cabbage) the River Danube. The area where the fresh, as well as the sour Futog (Futoški) cabbage is produced is the cadastral community of Futog. Cabbage has been cultivated in Futog since the eighteenth century. There are written documents from 1760 describing the export of cabbage to Vienna. The long-term cultivation since that time has resulted in the creation of the Futog cabbage – a type of quality cabbage with properties different from the others. Also, the suitable agro-ecological conditions and geographic location of the production variety and should contain the produced mainly in Futog area contribute to the Futog following: salt content must be village and in the Vojvodina cabbages’ qualities. between 1.5% and 3.5%, total Province in the north of The leaf rose of the Futog acids content (expressed as Serbia, but it is recognised on cabbage has a deep green lactic acid) must be between markets in the much wider color, and on average 10 leaves 0.5% and 2% and volatile acids region. Today, Futog cabbage per rose. It has a half-vertical content (expressed as acetic production is not anymore form, with a flat, slightly jagged acid) shall not be higher than limited to households and his is is a traditional Serbian dish household. The basic difference is that in leaf periphery. The leaves are 0.7%. As the preservative, only marketed on the fruit and made from rice and minced meat the north, raw meat is used for the stuffing thin, elastic and easily flexible. K-sorbate can be used, and vegetable markets of Novi Sad, Tstuffing wrapped in the leaves and in the south the meat is fried in oil The nervature of leaves is its analytically determined the capital of Vojvodina, but of Futog sour cabbage (Futoški kupus) with onion prior to stuffing. The difference not strongly expressed. The content must not be higher it’s also become an artisan or sauerkraut, simmered in sauce and is also in the consistency of the dish and diameter of the rosette is on than 0.13%. product distributed through flavoured by smoked pork meat on bones/ number of starchy components. average 90.2 cm. The average large supermarket networks After fermentation, the head all over the country. Futog ribs and bacon. height of the head is about 18.9 of the Futog sour cabbage The name sarma derives from the Turkish cm, and its average diameter cabage, despite its higher has a uniform, amber-yellow price in comparison to other It is most commonly cooked during the verb sarmak - to wrap. The ‘jarpak sarma’ is about 22.6 cm. Inside of the colour, which is popular on the winter, when sauerkraut is produced by in Turkish culinary heritage is a dish made head a stalk with an average Serbian cabbage varieties, has market with customers. The managed to conquer the urban many families as a winter preserve. In of vine leaves with stuffing, most often length of 9.4 cm is located. head has a slightly oblate form. addition to sauerkraut, during vegetation made of rice with vegetables, rarely rice markets of Central Serbia, The Futog cabbage is primarily The leaves overlap in such a where households no longer season, fresh cabbage, vine leaves, dock and with meat or just meat. Sarma was first used for sour cabbage making, way that the next leaf from prepare winter preserves. It’s spinach leaves may also be used for stuffing. mentioned in Serbia in the nineteenth for which its sugar content the opposite side is situated of advantage in preparing sarma There is also a lean version of sarma which century, solely as a dish served during and light structure is suited. the preceding one, so that the is due its leaf morphology: a uses nuts instead of meat. festive periods, namely at the Slava (family Sugar content from the top of separation of leaves must be thin midrib, soft and elastic patron saints’ day) celebrations. Since then, the head to its root is about performed gradually and with Sarma is a common dish made all across leaves. This allows the whole it has remained a representative dish to 3.1-3.4% making this cabbage attention to detail, in order leaf blade to be used and Serbia. Sarma recipes vary from region to to avoid damaging them. The wellcome the gests. passing process of soaring wrapping to be done without region in Serbia, often from household to by about 21 days, which is a leaves have a slightly ellipsoid requiring any special skill. half time of other types and form and are thin. The central varieties of cabbage. part of the leaf with which the Fresh Futog and sour leaf is connected to the stalk cabbage’s geographical origin Futog sour cabbage must is not thick, being elastic and is protected in Serbia and be produced using the flexible. listed in the Serbian Registry of autochthonous Futog cabbage Geographical Indications. Sour Futog cabbage is

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Country of origin: Serbia Srem Dry Sausage Makes: 7 kg of sausages from Mangalitsa Pig Preparation time: 45-60 days Calories in 100 g: 387 kcal (Suva Sremska Kobasica from Mangalitsa Pig) Ingredients: ̓ 7 kg pork ham meat ̓ 130 g spices (black pepper, ground red dry pepper, garlic) ̓ 3 kg back bacon ̓ 20 m salted small intestines ̓ 40 g sugar meat dish gluten free (artisan product) ̓ 0.26 kg salt

Preparation: 1. Mince the meat and bacon and 5. Place the smoked sausages in add the sugar, salt and spices. a special/traditional airy room to mature and dry the sausages 2. Mix together well and allow to to about 75% of dry matter (the rest. time will depend upon weather 3. Stuff the minced meat in the conditions, but normally separately prepared natural between 45 and 60 days. Ideally, small intestine and dry for a day. the best period is during cold winter, but without frost). 4. Smoke the raw sausages in the cold natural smoke of deciduous wood a few hours each day for up to 10 days.

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Srem Dry Sausage Swallow Bellied Mangalitsa Pig from Mangalitsa Pig he Mangalitsa pig breed is bred in Vojvodina and (Suva Sremska Kobasica from Mangalitsa Pig) TCentral Serbia. Srem swallow bellied (Sremska crna lasa) Mangalitsa strain is most common in Srem region, while the Subotica strain dominates in the Bačka region. The breed of Mangalitsa pig originated about two centuries ago. The Serbian prince Miloš Obrenović, as a token of appreciation, and to encourage for good neighbourly relations he rearing of pigs for in these most intensive crop A recent rise of interest (but also for commercial consumption began in production areas. Mangalitsa for Mangalitsa products, interests) donated to the Serbia in the fourteenth pig had already been replaced due to its meat quality and Austrian Archduke Joseph, T Palatine of Hungary, several century (King Dušan’s Law). across the majority of the considering its fat content, However, intensive farming Srem territory and limited is encouraging farmers specimens of autochthonous pigs of the Šumadinka breed. really began at the start of production based on silvo- to increase number of In Hungary, Šumadinka was the nineteenth century with pastoral systems remained Mangulitsa pigs. This is crossed with Bakonyi and the opportunity to export live scattered and just in the increasing chance for the Szalantor breeds on the Kish pigs to Hungary and further most marginalised areas Mangalitsa pig population Jeno estate, producing the which allow it to satisfy its high, ranging from 15% to 22% afield to the West. Between which had significant areas to grow in number and new Mangalitsa breed. The own great need for marching. depending on the body part. the two World Wars, farming of oak forests and communal become safe of extinction Mangalitsa spread rapidly The woolly coat protects it The average fat content of meat was mostly extensive, based wetland pastures. and for original products across the Pannonian Plain from bad weather, but also is about 33%, and about 86% in on particular autochthonic to be revived. A number of as it successfully united the from ectoparasites. Sows are bacon. The cholesterol content Mangalitsa was traditionally breeds (Mangulitsa, Resavka, producers have recently good features of its ancestors. good mothers and take good in Mangalitsa meat is 50-75% processed (and still is) Moravka) and in some been introducing their own It was able to make good use care of their piglets. The main lower compared to other in mainly small rural cases even included the versions of dry Srem sausage of grazing, it was resistant to advantages Mangalista has over breeds. Its favourable content households and artisan other breeds is its adaptation to of ‘good cholesterol’ HDL and very primitive and close to made from Mangalitsa on diseases and parasites, and shops, which produce it was capable of long walks harsh climates, and its ability low content of ‘bad cholesterol’ the wild boar (Sus scrofa) to the market, and these products of exceptional to a particular target market. to survive on pastoral land and LDL makes it suitable for from the area (Šiška). Home products have fetched good quality. Later, traditional This ensured the breed’s safe in forests, feeding on acorns. people with coronary issues. processing was common prices on the market. These recipes from small producers survival until a change in It is resistant to non-specific The meat is suitable for the and the rural population producers keep more or entered into industrial market habits and a fall in the diseases’ agents and is an production of dried, smoked, was skilful in utilising less secret their versions facilities. Being popular on consumption of lard meant that energetic pig. baked and cooked products. every part of the pigs’ body. of recipes; however, fake leaner breeds of pig became the market some products The meat of the Mangalitsa Mangalitsa is a late-maturing Artisan processing kept products are pushing them to more popular and displaced the such as Srem domestic is darker than the meat of breed, with slow growth pig production reasonable seek and try to obtain official Mangalista breed. sausage, which was originally other pig breeds, strong and and relatively high levels of despite lower yields of protection for their recipes made from Mangalitsa, Mangalitsa is a domestic with a pleasant smell and an feed conversion. Because of primitive breeds. Further and products so as to allow become protected (1992) with primitive, autochthonous exceptional taste. The light, that, it can be cost-effective intensification started for adding value to their its geographic indication on breed. Boars on average unsaturated fat structure only if breed in free- between 1955 and 1960 products where possible. the national scale, but this weigh about 180 kg, and sows makes the meat light, soft range environment. Feed with the introduction and tender, and completely requirements are modest, but protection was never placed Srem dry Mangalitsa sausage 150 kg. The average withers of new breeds with less height of an adult boar is 76 different from the meat of other feed diversity can be satisfied on autochthonic breeds, is traditionally made from fat, and development of cm and sow 68 cm. In Serbia pigs considering the hard fatty only through free grazing. although original recipes two-year-old pigs weighing industrialised processing. there are three strains: White feeling which remains in mouth Mangalitsa gains around 80 from which the inspiration about 150 kg. The pigs should Pig production in Srem (Blond), Black sremska lasa and stomach, which in this kg per year in the traditional came actually included their be healthy and not stressed. and Mačva was already (Swallow Bellied or Budjanovci case doesn’t exist. Assessment free-range system of breeding, meat. This caused Mangalitsa The sausages have mild taste, modernised at that time pig) and the Subotica strain. of the nutritional value of the without additional feeding and to almost vanish from the although spicy versions (hot) meat samples shows that the up to 200 kg with additional following the availability of Mangalitsa is characterised by region. are also available. powerful legs with solid hoofs protein content in 100 g is feeding. concentrated food produced

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Country of origin: Serbia Patron Saints’ Festivity grain Serves: 10 Preparation time: 14 hours from Belija Wheat Cooking time: 20 minutes (Slavsko žito – Koljivo from Belija Wheat) Calories in 100 g: 230 kcal Ingredients: ̓ 500 g whole grains of Belija ̓ 500 g ground or chopped wheat walnuts ̓ 500 g sugar or 160 g of honey ̓ Water to cover the grains dessert vegan Preparation: 1. Clean the wheat grains and 4. Drain the excess water (the wash with cold water. oldest way is without milling grains; the modern method is 2. Place the grains in a pot, add with). water, and bring them to boil in a half-covered pan. Reduce the 5. Mix the grains with walnuts heat to medium and continue and sugar or honey to get boiling for no more than 20 homogeneous mass. If honey minutes. is used instead of sugar, the quantity should be at least three 3. Remove the pot from the times less. stove, wrap it in a thick cloth and let the grains absorb the water 6. Place the mix on a serving for 12 hours. plate in bread form and garnish with ground or whole walnuts.

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Patron Saints’ Festivity grain from Belija Wheat (Slavsko žito – Koljivo from Belija Wheat)

that allow the species to be food. Whole wheat grain is Belija Wheat identified, but not the grain a rich source of vitamins ld varieties of Belija content to be analysed. What is and minerals and contains wheat (pšenica Belija) known is that the Belija type of more protein than all other Otype are produced wheat was definitely present cereals. It contains B complex across all of Serbia on small after the Ottoman Empire vitamins, beta carotene, areas where growing of conquered this territory, vitamin E, potassium, calcium, foods is intended for home since the varieties the Turks magnesium, phosphorus and consumption. Recently, it has introduced most likely came iron. Fats are found in germs become common to use the from Asia where white wheat and minerals are in the grain oljivo is prepared in Orthodox Church introduced sweetness of the righteous name Belija for any variety dominated. sheath, so consuming the all orthodox families the cooking of wheat, and it Christians after death, who that is intended to be used whole grain is of the highest In modern Serbian selections, health value. in Serbia, a custom is given to people on Friday have earned this through for cooking, since customers the desire to cultivate white K still connect this name with that exists in orthodox and Saturday on the first their life and work on earth. wheat was not shown for Primarily, Belija wheat is communities of the region week of Lent after service. Before the beginning of the quality of the wheat they decades, as there was a used for cooking. When the want for Koljivo, or various and worldwide. Koljivo is It was later introduced the rite of consecration, a preference for the red grain pericarp of the grain starts new dishes which claim to be varieties. It is possible that firing at the belly suture, it the Greek word for cooked for the glorification of the small, thin beeswax candle healthy. grain. The Roman Emperor saint-protector of the family is put into the middle of the old varieties survived thanks is a sign that cooking can Julian Flavius Claudius - the celebration of Slava grain, which lights up and Analyses of macro-plant to the peasants’ habit of stop. During cooking, the (360-363 CE), who received (celebration of a saint-family burns throughout the rite. residues from the prehistoric safeguarding seeds they like wheat mass absorbs water and sowing their fields with about 160% and after cooking Christianity at a young patron, a Serbian traditional When finished, the candle is site of Beška-Kalakača have these reserves ‘from the the mass increases by 70%. age, but became a great heritage inscribed in 2014 on extinguished and removed. shown that in Serbia one and two-grain wheat, bare wheat stumps’ for personal use. Cooked wheat has a diverse persecutor of Christians the UNESCO Representative When the main candle is and so-called wheat of a ‘new Nevertheless, the first variety possibilities for daily use. It as an adult. Before Lent, List of the Intangible Cultural lit in the house, the host is type’ have been grown ever of white (albidum) wheat can be a finished product he ordered the warden of Heritage of Humanity). first blessed and served with since prehistory. Later, Serbia selected in Serbia was called prepared in different ways and Constantinople to sprinkle grain, and then the rest of the Koljivo is prepared as a as a Roman province, would Pahulja. with different additives or raw everything on the food household. Every guest who materials for the production sacrifice of thanksgiving become one of the biggest White wheat is a biologically market with the blood comes to fame is first served of bread, pastries and various to God for the fruits of the granaries of the Roman valuable food. It has a larger of animals sacrificed to with 1 teaspoon of Koljivo. Empire, and it continues today treats. In addition to this earth, and to commemorate grain of floury structure of the idols, thus defiling the to produce grain on a huge purpose, white wheat is also the saints who are celebrated, There are many recipes for endosperm that cooks quickly food for Christians. But scale. There are no precise used to make flour suitable for as well as for the memory making Koljivo. Regarding without boiling and turning St. Theodore Tyrone, data on the quality of seeds making bread, pastry (biscuits, of those ancestors who the grain, different into a mushy mass. Wheat through the patriarch of found in underground storage tea cakes, waffles, crackers, lived in faith and those who compositions and various grain is rich in nutrients and etc.) and various household Evdoxi of Constantinople, facilities and grown later represent a complete diet with gave their lives for the faith. additives are allowed, as products (cakes, pastry, pie tells Christians not to buy throughout history, since the characteristics of functional Honey (nowadays more often well as different methods for majority are carbonised seeds crust, crumbs, etc.). anything at the market for sugar), blended with boiled cooking the grain. Koljivo is food, but to cook wheat wheat, signifies a blissful served on a small or large with honey - and eat it. To life - the life of the heavenly glass plate. commemorate this, the

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LOCAL NAME OF TRANSLATION OF VARIETY/BREED SHORT EXPLANATION Description of the dishes and short overview of used plant varieties and livestock DISH THE NAME DESCRIBED breeds per country COUNTRY High in calories, a nutritive dish made with flint corn 1 Kačamak Polenta flour and potato porridge, topped with melted old kajmak Yellow Jarik Corn and cheese

Layered pie made with buckwheat and wheat flour filled Heljdija Buckwheat Pie Golubica Buckwheat 2 with cheese, kajmak, sour milk and yogurt LOCAL NAME OF TRANSLATION OF VARIETY/BREED SHORT EXPLANATION DISH THE NAME DESCRIBED Culinary delight made with olives beaten with a wooden 3 Tučene Masline Beaten Olives meat mallet and kept in brine to lose the bitterness and Žutica Domestic Olive COUNTRY COUNTRY preserve Vegetarian highly nutritious pie made from corn flour, Pispili me Spinaq e Miell Corn Pie Casserole filled with spinach and feta cheese, usually served with Sulova Corn Slowly simmered smoked Skadar carp with lemon dress- 1 Misri with Spinach 4 Dimljeni Krap Smoked Carp Skadar Carp yogurt and seasonal salads ing from white wine, olive oil, garlic, and parsley Montenegro

Carp Fish Casserole Baked carp with plenty of onion, tomato sauce, plum jelly Cooked Dried Goat Dried goat meat cooked with potatoes, carrots, and 2 Tavë Krapi Shkodrane Drishti Onion Crnogorska Kaštradina Domestic Balkan Goat with Onion and assorted spices 5 Meat collard

Low-in-calories dish made with boiled octopus served Jagnjetina Ispod Sača sa Roasted Lamb with Lamb meat roasted in a traditional manner, cooked 3 Oktapod me Koçkulla Octopus with Grass Pea Opari Grass Pea Russian Potato with grass pea puree 6 Krompirom Potatoes with potatoes, carrots, leek, onion and garlic

Kid goat’s meat simmered in a milk bin served with por- A traditional thin-layers pie filled with leek, cheese and Albania 4 Mish Keci në Qumësht Goat Meat in a Milk Bin Dukati Black Goat Komat so Praz Pie with Leek Zrnovski Leek ridge made of goat`s offal, corn flour and cheese whey 1 eggs

Ram Meat with Plum A traditional meal with ram meat cooked with assorted Pie with a Sheep Dried Traditional thick pizza-like pie filled with pastrma - salty 5 Mish Dashi me Pistil Tropoja Plum Pastrmajlija Ovchepolka Sheep Jelly spices and plum jelly (pistil) in a clay pot 2 Meat dried sheep meat

Pork Meat with Typical mountain dish made with pork fat meat cooked 6 Mish Derri me Lakra Postriba Cabbage Makalo (Kl’chano) so Potato Mash with Em- Special kind of mash from boiled potatoes and dried Macedonian Embroi- Cabbage with cabbage 3 Vezeni Piperki broidered Peppers embroidered peppers, mixed with leek dered Pepper

Poljak Bean Grass Pea Broth from grass pea seeds cooked with vegetables and Baked beans with onion, dry red peppers, and assorted 1 Čorba od Graha Poljaka Poljak Bean Grass Pea Tavche Gravche Baked Beans Tetovski Bean Broth different spices 4 spices

Traditional dish prepared from three types of meat: lamb, North Macedonia North Stuffing from fried lamb offal and rice, wrapped in lamb’s 2 Bosanski Lonac Bosnian Pot veal, and beef, cooked with potato, cabbage, carrots, Pramenka Sheep 5 Drob Sarma Liver Rolls from Sheep Karakachanka Sheep green beans, zucchini, okra, garlic, and onions caul fat, baked in an oven

Small cubes of beef meat slowly cooked with onions and Fried pork pluck (heart, liver and lungs), meat and bacon, Brazdanski Pogachar 3 Bosanski Sitni Ćevap Bosnian Kebab Buša Cattle Mariovsko Selsko Meso Mariovo Village Meat assorted spices 6 baked in plenty of onion and dry red peppers Onion

Collard Rolls with Stuffing prepared with minced meat, rice, onion, and Simple shepard`s dish prepared with white corn ground 4 Japrak (Sarma) u Raštici Raštika Collard Svrljiški Belmuž Cheese Curd with Corn Osmak Corn Raštika spices, wrapped in collard leaves 1 on a stone mill and fresh cheese curd

Bestilj (Pekmez od Sjenica Sheep`s White White soft ripened cheese in a wodden dish made with 5 Plum Jam Jam made from plums, slowly cooked without sugar Požegača Plum Sjenički Ovčiji Sir Sjenicka zeckel Sheep Šljiva) 2 Cheese milk from Sjenica sheep on Peshter highlands Bosnia and Herzegovina Bosnia

Long red papers, dried on sun and wind, stuffed with Cooked apples stuffed with a mixture of grounded nuts Suva Punjena Posna Lean Dry Red Stuffed 6 Tufahija Poached Stuffed Apples Kolačara Apple a mix of nuts, rice, mushrooms, and onions, typically Vrtka Pepper and honey, poached in sugar syrup 3 Paprika – Plnena Šušpa Peppers prepared during fasts

Highly nutritive baked porridge from corn flour, fat Cooked dish made from sour cabbage leaves filled with Serbia Sarma od Kiselog Stuffed Sour Cabbage 1 Leçenik (Krelan Misri) Corn Pie Kosovo White Corn rice and minced meat stuffing and flavoured by smoked Futog Cabbage cheese, milk cream, yogurt, milk, eggs, and butter 4 Kupusa Rolls pork on bones/ribs and bacon

Lakror me lakër të Thin-layer pie from wheat flour with cabbage, milk and 2 Pie with Cabbage Kmetoci Cabbage Suva Sremska Kobasica Srem Dry Sausage from Dried and ripened on smoke sausage made from a local Swallow Bellied Mangal- bardhë butter filling 5 od Mangalice Mangalitsa Pig breed of mangalitsa pig itsa Pig

Sweet dish made with cooked wheat grains, nuts and hon- Boiled chicken with grits made with corn and wheat flour, Patron Saints’ Festivity 3 Qervish me pulë fshati Grits with Chicken Pikalorja Chicken Slavsko Žito – Koljivo ey served on the beggining of Slava, celebration of family Belija Wheat baked in an oven 6 Wheat Grain saint patrons, (UNESCO Serbian Slava)

Lamb meat cooked with milk cream, baked in milk with Kosovo Qengj në qumësht Lamb in Milk Bardhoka Sheep 4 potatoes, carrots, onion, and garlic Bosnia and North Albania Kosovo Montenegro Serbia Herzegovina Macedonia Puree from boiled chestnuts, mixed with milk, butter, Ëmbëlsirë me gështenjë Dessert with Chestnuts Junik Chestnut 5 and honey

Sweet Preserve Sweet preserve made from squash soaked in limewater, Reçel kungulli Dumoshi Pumpkin 6 from Pumpkin than boiled in sugar syrup, walnuts, and honey

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Content of dishes Diversity of presented plant varieties and livestock breeds

Baked Tetovo Beans Fodder Grass pea Opari Poljak Bean Vegan dishes Potato Mash with Macedonian Embroidered Peppers

Beaten Olives from Domestic Žutica Buckwheat Golubica Lean Dry Red Stuffed Vrtka Peppers

Sulova Corn Pie Casserole with Spinach Cereals Corn Sulova Yellow Jarik Beli Osmak Kosovo White Pie with White Kosovo Corn

Pie with Kmetoci Cabbage Wheat Belija Vegetarian dishes with dairy products Pie with Zrnovski Leek Polenta with Yellow Jarik Corn Oil crop Olives Žutica Domestic

Pie from Golubica Buckwheat

Cheese Curd with Beli Osmak Corn Leek Zrnovski

Sjenica Sheep`s White Cheese Onion Drishti Brazdanski Pogachar Octopus with Opari Grass Pea

Carp Fish Casserole of Shkodra with Drishti Onion Pescatarian dishes with Cabbage Postriba Futtog Kmetoci fish and seafood

Smoked Skadar Carp Collard Raštika Pork Meat with Postriba Cabbage Vegetables Ram Meat with Tropoja Plum Jelly Pepper Macedonian Emboidered Pepper Vrtka Dukati Black Goat Meat in a Milk Bin

Bean Tetovski

Collard rolls with Rashtika

Bosnian Pot with Pramenka Lamb Pumpkin Dumoshi

Bosnian Kebab in Sauce with Busha Beef Potato Russian Poljak Bean Grass Pee Broth Dishes with meat Bardhoka Lamb in Milk Chestnut Junik

Grits with Pikalorja Chicken

Pie with Ovchepolka Sheep Dried Meat Fruit Plum Tropoja Požegača

Mariovo Village Meat with Brazdanski Pogachar Onion

Liver Roll from Karakachanka Sheep Apple Kolačara

Cooked Dried Meat from Domestic Balkan Goat Goat Domestic Balkan Goat Dukati Roasted Lamb with Russian Potatoes

Srem Dry Sausage from Mangalitsa Pig Cattle Buša

Stuffed Futog Sour Cabbage Rolls Livestock Sheep Ovchepolka Pramenka Karakachanka Sjenica Zeckel Bardhoka Poached Stuffed Kolačara Apples

Pig Mangalitsa Jam from Požegača Plum Deserts Dessert from Junik Chestnuts Chicken Pikalorja

Sweet Preserve from Dumoshi Pumpkin

Patron Saints’ Festivity Grain from Belija Wheat Fish Carp Skadar Carp

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