Recent content by dudank

I've tried many different kinds of baklava, from different areas of the world, but my favourite is what we call "Greek baklava" (maybe it's not its proper name, but it's amazing!!!) Its filling is made of roughly ground mix of almonds and hazels (you can even use hazels only, but never wallnuts...

I admit I don't know what "potica" is (I suppose it's a local name, maybe I know it under some other name), but burek is a pride of our countries, I agree. :) And there are so many different variants of it that I don't know from where to start. I usually make it of fresh dough (and in three...

As the grape leaves are hard to find in my country, I use to make dolmades with sorrel leaves, and I also found silverbeet to be interesting as well. (Though it has not that sour hint as grape leaves and sorrel.) Also I use cabbage... but then it's quite a different dish and needs some changes...

Have you tried with allspice (bayberry, Jamaica pepper; in German:. Neue Wûrze, Neugezviïrz, Nelkenpfeffer, Englisch-Gezotirz, Jarnaikapfeffer, Spezereipfeffer; in French: piment des Anglais, piment de la Jamaïque, toute-épice)? It's less aromatic than cinnamon, and resembles to chili more than...

Oooops, I noticed I had made some rough mistakes (not "stuck" but "tuck" and not "tablespoons of black pepper") - I hope I have corrected everything that was inmportant. And I apologize because of my mistakes, for I am heedless sometimes, and English is not my mother tongue besides. I hope you...

Pickled cabbage Traditional way for the pickled cabbage is too complicated - demands special room and conditions - so I am suggesting another traditional recipe for the "fast pickled cabbage", which is equally good; the difference is only in the fact that the second one you must use...

I've just posted two different recipes for sarma at Ethnic foods - Balkan mix. Hope you'll find them useful. :)

Just tonight, I saw someone's question about Croatian version of sarma. Before I write down the recipe, a small explanation: Balkan sarma is quite different than Turkish sarma. While Turkish sarma is usually made of grapevine leaves with meat stuffing, with addition of yogurt or sour milk/...

This thread is for the people to whom I have promised more information about Balkan cuisine. I have already seen many questions about Balkan food around here, but they are rather scattered, so I suggest all the people with good Balkan recipes to join here. :wink: Features: Balkan cuisine can't...

Uhhhh, I wouldn't like to discourage you - but if she made an original Bosnian pie, then the doughleaves were probably home-made. That's the first thing I had to learn when I decided to catch my Bosnian boyfriend forever (who is my husband for years now). Seems like a unacheavable mastership...

Ohhhhhhh, thank you so much for such a friendly welcome! I really feel... excited and honoured. :smile: Both me and my husband cook because... both of us love to eat!!! I am not sure who is better, for he has his own specialities, and I have mine. Of course, there are several dishes that we...

The cooking - that's my way to express my love to all the people I love. I hope they appreciate it. :rolleyes: But having a husband with a belly and two big and healthy sons, I guess I am not that a bad cook. And I haven't poisoned anyone so far. As much as I know at least. As we are a...

Hello, people, I am new here, but as I'd like to promote Balkan cuisine (wonderful, but still undiscovered in the rest of the world) - I will try to help. :) "Kupus" means "cabbage" and it can be both pickled and fresh. The combination with cheese and olives is not so common for Balkan...