5 Simple Traditional Balkan-Style Breakfasts To Try

1: Prepare the Filling

1. On medium heat, melt two tablespoons of olive oil on a skillet.
2. You then fry the onion chopped into small pieces, and it transforms into a tender golden color.
3. Then, turn up the heat and add the ground beef into the skillet. Stir it with a spoon as it bakes.
4. Season with salt and black pepper. Continue cooking until the beef is fully browned.
5. Could you turn off the heat and allow the filling to cool for some time?

2: Prepare the Dough

1. Preheat your oven to 375°F (190°C).
2. Grease a large baking dish with olive oil to prevent sticking.
3. At the bottom of the prepared dish place one sheet of phyllo dough. Brush it lightly with olive oil.

3: Assemble the Burek

1. Spread a thin layer of the beef filling (or crumbled cheese if using the vegetarian option) over the phyllo dough.
2. Place another sheet of phyllo dough on top, brushing it with olive oil.
3. Repeat the process, alternating layers of dough and filling until all the ingredients are used.
4. Finish with a final layer of phyllo dough.

4: Add the Final Touch

1. If desired, beat the egg and brush it over the top layer of phyllo dough. This will create a beautiful golden crust.

5: Bake the Burek

1. Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and crispy.

6: Serve and Enjoy

1. Remove the Burek from the oven and let it cool for 5–10 minutes.
2. Slice into squares or triangles.
3. It is best eaten warm with a scoop of yogurt to be served with.

Helpful Tips:

• Store leftovers in the fridge for up to 3 days; reheat in the oven to maintain crispiness.
• Use fresh phyllo dough for the best texture. If frozen, let it thaw completely before use.
• Add herbs like parsley or dill to the filling for extra flavor.

Ingredients

• 2 cups cornmeal: The base of this rustic cornbread, giving it its distinct texture.
• 1 cup plain yogurt: Adds moisture and tanginess to the batter.
• 2 eggs: Helps bind the ingredients and gives the bread structure.
• 1/2 cup crumbled feta cheese: A salty, creamy addition for extra flavor.
• 1 tsp baking powder: Ensures the cornbread rises slightly for a fluffy texture.
• 1/2 tsp salt: Enhances the natural flavors of the ingredients.
• 1/4 cup sunflower oil: Adds richness and keeps the cornbread tender.

1: Prepare the Batter

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the eggs and plain yogurt until smooth.
3. Slowly add the sunflower oil while whisking, ensuring the wet ingredients are well combined.
4. In a separate bowl, mix the cornmeal, baking powder, and salt.
5. You can gradually add the dry ingredients into the wet items until, at some point, a thick batter will be formed.
6. Gently stir in the crumbled feta cheese, distributing it evenly throughout the batter.

2: Prepare the Baking Tray

1. Grease a rectangular or square baking tray with sunflower oil or line it with parchment paper.
2. Pour the batter into the tray, spreading it evenly with a spatula.

3: Bake the Proja

1. Place the tray in the preheated oven.
2. Bake for about 30-35 minutes under a golden brown on top, and when a toothpick is in the middle, skewer the batter clean.

4: Cool and Slice

1. Remove the tray from the oven and let the Proja cool for 10 minutes.
2. Slice it into squares or rectangles.

5: Serve and Enjoy

1. Serve warm or at room temperature.
2. Pair it with yogurt, fresh tomatoes, or olives for a true Balkan experience.

Helpful Tips

• Storage: For the best effect, food leftovers should be stored and, as with any other food item, should be stored in an airtight container that should not exceed 3 days. Reheat in the oven for a freshly baked texture.
• Add Herbs: Mix in fresh dill, parsley, or chives for an aromatic twist.
• Cheese Variations: Replace feta with goat cheese or cottage cheese for a different flavor profile.
• Make it Gluten-Free: Use a certified gluten-free cornmeal to make the recipe suitable for those with gluten sensitivities.

Ingredients

• 4 large red bell peppers: The base of this vibrant spread, roasted for smoky sweetness.
• 1 eggplant: Adds creaminess and depth to the spread.
• 2 cloves garlic, minced: Provides a subtle kick and enhances the flavor.
• 2 tbsp olive oil: For blending and achieving a smooth texture.
• 1 tsp vinegar: Adds a tangy brightness to the spread.
• Salt to taste: It helps to enrich the inherent taste of the ingredients.
• Rustic bread: Thick slices of fresh or toasted bread for serving.

1: Roast the Vegetables

1. In advance, you should make ready your oven, set the temperature at 400°F or 200°C, or make ready the grill.
2. Place the red bell peppers and eggplant directly on a baking sheet or grill grates.
3. Roast or grill the vegetables until their skins are charred and blistered, turning occasionally.
   • This takes about 20–25 minutes in the oven or 10–15 minutes on a grill.

2: Prepare the Vegetables

1. Once roasted, transfer the peppers and eggplant to a bowl and cover with a lid or plastic wrap.
   • This traps steam, making the skins easier to peel.
2. After 10 minutes, peel off the charred skins, remove the seeds from the peppers, and scoop out the eggplant flesh.

3: Blend the Ajvar

1. Place the peeled peppers and eggplant in a blender or food processor.
2. Add the minced garlic, olive oil, vinegar, and a pinch of salt.
3. Blend until smooth for a creamy spread, or pulse a few times for a chunkier texture.
4. Taste and adjust seasoning if needed.

4: Serve with Bread

1. Slice the rustic bread into thick pieces and lightly toast if desired.
2. Spread a generous amount of Ajvar onto each slice.
3. You may, if you wish, sprinkle olive oil on top or sprinkle some parsley on it.

Helpful Tips

• Pairing Ideas: Ajvar is delicious with grilled meats, cheeses, or as a dip for vegetables.
• Roasting Options: If you don’t have a grill, broil the vegetables in your oven for similar results.
• Extra Flavor: Add a touch of chili for a spicy kick or smoked paprika for a deeper smoky flavor.
• Storage: Store leftover Ajvar in an airtight container in the fridge for up to 5 days.

Ingredients

• 2 cups flour: The base for these light and fluffy doughnuts.
• 1/2 cup plain yogurt: Adds moisture and tanginess to the batter.
• 1 egg: Helps bind the ingredients for a smooth dough.
• 1/2 tsp baking soda: Ensures the dough rises and becomes airy.
• Pinch of salt: Balances the flavors.
• Oil for frying: For deep frying the doughnuts to golden perfection.
• Powdered sugar or honey: Optional, for topping the Ustipci after frying.

1: Prepare the Dough

1. In another bowl, sift the flour, baking soda, and salt into a large mixing bowl.
2. In a separate bowl, whisk the yogurt and egg together until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring with a spoon or spatula.
4. Mix until you form a sticky dough. No heavy mixing as this deflates the doughnuts, making them look dense.

2: Heat the Oil

1. Pour enough oil into a deep frying pan or pot to submerge the doughnuts.
2. Fry the oil at moderate heat until you reach 350°F (175°C).
   • Knead a small dough and then drop it in water; it should float and crackle slightly.

3: Shape and Fry the Doughnuts

1. Use a tablespoon or your hands to scoop small portions of dough.
2. Drop the dough into the hot oil, shaping it into rough balls.
3. Fry the Ustipci in batches, turning occasionally, for about 2–3 minutes per side or until golden brown.
4. Take out with a slotted spoon and then put in a plate lined with a paper towel to eliminate as much oil as you can.

4: Add the Finishing Touches

1. While still warm, dust the Ustipci with powdered sugar for a classic touch.
2. Alternatively, drizzle with honey for a sweet, glossy finish.

Serving Suggestions

• Serve warm with a side of jam, Nutella, or fresh fruit for dipping.
• Great to have alongside a cup of coffee or tea as a warm treat.
• Add savory toppings like cheese or sour cream for a unique twist.

Helpful Tips

• Storage: Ustipci are best eaten fresh but can be stored in an airtight container for up to 1 day. Reheat in the oven or air fryer for crispiness.
• Avoid Sticky Hands: Wet your hands with water or oil to handle the sticky dough more easily.
• Size Matters: Keep the dough balls small to ensure they cook evenly.

Ingredients

• 400g phyllo dough: Thin, flaky layers form the base and topping for this savory pie.
• 300g feta cheese, crumbled: A salty and tangy cheese traditionally used in Gibanica.
• 3 eggs: Adds richness and helps bind the filling.
• 200ml milk: Creates a creamy, smooth filling.
• 100ml plain yogurt: Adds tanginess and moisture to the mixture.
• 50ml sunflower oil: Keeps the phyllo dough tender and crispy.

1: Prepare the Filling

1. In a large mixing bowl, whisk together the eggs, milk, yogurt, and sunflower oil until smooth.
2. Add the crumbled feta cheese and stir until evenly combined.
3. Set the filling aside while preparing the phyllo dough.

2: Prepare the Baking Dish

1. Preheat your oven to 375°F (190°C).
2. Grease a rectangular or square baking dish with sunflower oil to prevent sticking.

3: Layer the Gibanica

1. Lay one sheet of phyllo dough in the bottom of the baking dish, letting the edges hang over the sides. Brush lightly with oil.
2. Tear the next sheet of phyllo into large pieces and dip them into the egg mixture, then place them over the first sheet.
3. Repeat the process, alternating whole sheets brushed with oil and torn pieces dipped in the filling.
4. Pour any remaining filling evenly over the top layer. Fold in the overhanging edges of the bottom sheet for a neat finish.

4: Bake the Gibanica

1. Put the dish in the preheated oven and cook the dish for 35-40minutes.
2. Bake until the top is golden brown and the filling is set.

5: Cool and Serve

1. Remove the Gibanica from the oven and let it cool for 10–15 minutes to make slicing easier.
2. Cut into squares or triangles and serve warm.

Serving Suggestions

• Pair Gibanica with a fresh cucumber and tomato salad for a light meal.
• Accompany with a spoonful of sour cream, or better yet, with plain yogurt on the side.
• Enjoy as a snack, appetizer, or main dish.