How to Make Ajvar from Scratch

If you’re ready to try this traditional Balkan delicacy at home, follow these step-by-step instructions:

Ingredients for Homemade Ajvar:

• 6 large red bell peppers
• 2 medium eggplants
• 2–3 garlic cloves, minced
• 2 tablespoons white vinegar
• ¼ cup olive oil (plus more for roasting)
• Salt to taste

Instructions:

1. Roast the Veggies: Preheat your oven to 425°F (220°C). Cut the bell peppers and eggplants in half, place them skin-side up on a baking tray, drizzle with olive oil, and roast for about 30–40 minutes, or until the skins are blackened and blistered.
2. Peel and Cool: Let the roasted vegetables cool slightly, then peel off the skins. This step is key, as the charred skins can make your ajvar bitter.
3. Blend the Base: In a food processor, combine the peeled peppers and eggplant with garlic, vinegar, and salt. Pulse until mostly smooth (or leave it a bit chunky if you prefer texture).
4. Simmer for Flavor: Transfer the mixture to a saucepan, stir in the olive oil, and let it simmer over low heat for 20–30 minutes, stirring occasionally. The ajvar should thicken and darken slightly.
5. Cool and Serve: Once cooled, spoon the ajvar into a jar. It will keep in the fridge for up to a week—or longer if sealed properly.

Assembling the Combo: Bread + Ajvar = Magic

Now for the fun part! Here’s how to turn that ajvar into the ultimate breakfast bite:

• Slice a loaf of crusty bread—think sourdough, Balkan-style lepinja, or even a crusty baguette.
• Lightly toast the slices for added crunch.
• Spread a generous amount of ajvar while the bread is still warm.
• Optional: Top with crumbled feta or a soft-boiled egg for a protein boost.

Pro Tips & Delicious Variations

• For a spicy kick, add a roasted chili or two to your ajvar blend.
• No time to roast? Use jarred roasted peppers and skip right to blending.
• Looking for a vegan Balkan breakfast? This combo is naturally vegan, making it perfect for all dietary preferences.

In addition, ajvar pairs wonderfully with grilled vegetables or cheese platters, so feel free to include it in a full Balkan brunch spread.

Moving on from ajvar, we enter the lush, creamy territory of kajmak—a quintessential Balkan dairy delicacy. To put it into perspective, think of kajmak as the region’s answer to clotted cream-only it’s slightly tangier, noticeably richer, and endlessly spreadable. When paired with slices of salty, dry-cured prosciutto, it creates a savory duet that truly comes to life at breakfast.

To explain, the charm of this combo lies in the contrast of textures and flavors: kajmak is soft, smooth, and buttery, while prosciutto brings a chewy, salty sharpness. Together, they melt in your mouth and create a breakfast moment worth savoring.

How to Build the Perfect Kajmak & Prosciutto Bite “Balkan”

Ingredients:

• Fresh kajmak (store-bought or homemade)
• Slices of prosciutto (Njeguški pršut, Dalmatian pršut, or Italian-style)
• Warm lepinja (Balkan flatbread) or thick rustic toast
• Optional: Pickled green peppers or olives

Assembly Instructions:

1. Warm the Bread: Toast or grill your lepinja or rustic bread until the outside is slightly crispy but the inside remains soft.
2. Spread Kajmak Generously: As soon as the bread is warm, spread kajmak thickly. It should begin to melt slightly—don’t be shy!
3. Layer the Prosciutto: Add a few slices of prosciutto over the kajmak. Let it fold naturally—this creates beautiful texture and depth.
4. Enhance the Flavor: Add a slice of pickled pepper or a briny olive for a punch of acidity.

Tips and Flavor Variations

• If you can’t find kajmak, substitute with whipped cream cheese, mascarpone, or a mix of sour cream and butter.
• Try turkey or duck prosciutto for a unique twist that’s perfect for pork-free diets.
• Drizzle with honey for an unexpectedly sweet-savory combo that’s popular in rural areas of Serbia and Montenegro.

As a result, this breakfast feels luxurious without being complicated. It’s quick to prepare, deeply satisfying, and ideal for anyone craving comfort food with gourmet vibes.

Now let’s talk pastry. If there’s one baked good that defines Balkan breakfast tables, it’s got to be börek. Whether spiraled, layered, or rolled, this golden phyllo pastry stuffed with cheese, spinach, or meat is an everyday indulgence across the region. But wait—there’s more. No börek is truly complete without a cool glass of plain Balkan yogurt to cut through the richness.

To put it simply, this is a combo of balance. The crispy, buttery layers of börek contrast beautifully with the creamy tang of yogurt. Therefore, it’s no surprise that you’ll find this duo served together in homes, bakeries, and cafés throughout the Balkans.

How to Make Traditional Balkan Cheese Börek

Ingredients:

• 1 pack of phyllo dough sheets
• 2 cups crumbled feta or Balkan cheese
• 1 cup plain yogurt
• 2 eggs
• ½ cup melted butter or sunflower oil
• Salt to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a rectangular baking dish.
2. Mix the Filling: In a bowl, combine crumbled cheese, yogurt, eggs, and a pinch of salt.
3. Layer the Börek: Place two sheets of phyllo in the baking dish, brushing each layer with melted butter. Add a few spoonfuls of the filling, then layer again. Repeat until you run out of ingredients.
4. Top and Bake: Finish with a phyllo layer, brush with more butter, and bake for 30–40 minutes until the top is golden and crisp.
5. Let it Cool Slightly: Cut into squares or triangles and serve warm or at room temperature.

Don’t Forget the Yogurt

• Serve plain Balkan-style yogurt cold in a glass or a small bowl on the side.
• Alternatively, add a few mint leaves or a sprinkle of paprika for a Mediterranean touch.

Creative Variations

• Spinach börek (zeljanica) is a great vegetarian option.
• For a meaty twist, try ground beef or lamb filling with onion and paprika.
• You can even prepare mini spiral böreks for an elegant brunch platter.

Moreover, börek can be made ahead and reheated in a skillet for next-day enjoyment—perfect for busy mornings without sacrificing flavor.

How to Make This Sizzling Combo at Home

Ingredients:

• 2 lepinja (store-bought or homemade)
• 6–8 small Balkan sausages (ćevapi or your favorite breakfast links)
• ½ red onion, finely sliced
• 1 tablespoon ajvar or mustard (optional)
• A sprinkle of salt and pepper

Instructions:

1. Grill the Sausages: Over medium heat, grill or pan-fry the sausages until browned and fully cooked. Meanwhile, prepare your bread.
2. Toast the Lepinja: Slice each lepinja in half (without separating fully) and toast briefly on the grill or stovetop to get a crispy edge.
3. Assemble the Combo: Place the hot sausages inside the warm lepinja, top with red onion slices, and a spoon of ajvar if you like heat.
4. Serve Immediately: This combo is best enjoyed hot with a side of yogurt or pickles.

Optional Add-Ons and Flavor Tips

• Add a spoonful of kajmak inside for a creamy twist.
• Swap sausages for grilled mushrooms for a vegetarian version.
• Pair with sour milk or ayran to balance the richness.

Because it’s so filling and quick to prepare, this is a favorite weekend breakfast in many Balkan homes, especially after a long night of celebration.

Switching gears now, let’s talk about something refreshingly simple yet completely satisfying. The feta and tomato salad, often found under names like Shopska salad or Greek-influenced side, is a staple across the Balkans. Unlike the heavier combos, this one offers brightness, balance, and a dose of healthy goodness.

What makes it stand out, however, is the use of local feta-style cheese that crumbles beautifully and blends with the sweet acidity of vine-ripened tomatoes.

Quick and Colorful Salad Recipe

Ingredients:

• 2 large ripe tomatoes, chopped
• 1 small cucumber, sliced
• ½ red onion, thinly sliced
• ½ cup feta cheese, crumbled
• 2 tablespoons extra virgin olive oil
• A pinch of salt, oregano, and black pepper

Instructions:

1. Chop and Combine: Add chopped tomatoes, cucumber, and red onion to a mixing bowl.
2. Season Lightly: Drizzle with olive oil and sprinkle salt and oregano.
3. Add Feta: Top with crumbled feta and gently toss to mix.
4. Serve Chilled or Room Temperature: Garnish with parsley if desired.

Why This Combo Is a Must-Try

• Firstly, it complements heavier dishes like börek or lepinja.
• Secondly, it’s naturally gluten-free and vegetarian.
• Moreover, it’s perfect for hot weather or light breakfast lovers.

In essence, this salad offers a welcome contrast on your plate and in your belly. It’s hydrating, nutrient-rich, and beautifully bright.

Up next, we delve into something delightfully indulgent: uštipci, or Balkan-style fritters. At first glance, they might remind you of savory donuts—but take one bite and you’ll know they’re something special. As a result of their irresistible texture, these fried balls of dough-crispy on the outside and fluffy on the inside-are traditionally served with white cheese or kajmak. Not surprisingly, they’re addictive in the best possible way.

Not only are they popular in Serbia and Bosnia, but they’re also a common treat at roadside inns, family gatherings, and lazy Sunday breakfasts.

How to Fry the Perfect Balkan Uštipci

Ingredients:

• 2 cups all-purpose flour
• 1 cup plain yogurt
• 2 eggs
• 1 teaspoon baking powder
• 1 pinch salt
• Sunflower oil (for frying)
• White cheese or feta for serving

Instructions:

1. Mix the Batter: In a bowl, whisk together yogurt and eggs. Then add flour, baking powder, and salt to form a sticky, thick batter.
2. Heat the Oil: In a deep frying pan, heat 2 inches of oil until shimmering (about 350°F or 175°C).
3. Scoop and Fry: Drop spoonfuls of batter into the oil, frying 3–4 at a time. Cook for 2–3 minutes per side until golden brown.
4. Drain and Serve: Place on paper towels and serve warm with crumbled white cheese or kajmak.

Flavor Twists and Pro Tips

• Add grated zucchini or cheese directly into the batter for extra depth.
• For a sweet version, skip the salt and dust with powdered sugar or dip in honey.
• They’re also delicious paired with ajvar for a spicy note.

Above all, uštipci are about comfort. Whether you’re serving them to family, guests, or just yourself on a cozy morning, their soft centers and golden crusts make them irresistible.

Let’s kick things up a notch, shall we? Combo 7 dives into a sizzling skillet of eggs cooked with ajvar—a hearty, flavorful, and protein-rich breakfast that’s both comforting and vibrant. Although simple in concept, this dish is a game-changer in the Balkan kitchen.

As you might expect, the savory depth of ajvar blends beautifully with softly cooked eggs, creating a dish reminiscent of shakshuka but distinctly Balkan.

Quick and Easy Ajvar Egg Skillet

Ingredients:

• 3–4 eggs
• 1 cup ajvar (homemade or store-bought)
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish
• Optional: Crumbled feta or diced sausage

Instructions:

1. Heat the Oil: In a medium skillet, heat the olive oil over medium heat.
2. Add Ajvar: Spoon in the ajvar and let it warm up for 2–3 minutes. Stir gently.
3. Crack in the Eggs: Make small wells and crack the eggs directly into the skillet.
4. Cover and Cook: Reduce heat, cover, and cook until the whites are set but the yolks are still runny—about 4–6 minutes.
5. Season and Garnish: Add salt, pepper, parsley, and feta if using.

Why You’ll Love This Dish

• Firstly, it’s ready in under 15 minutes.
• Secondly, it works great for brunch, lunch, or dinner.
• Most importantly, it’s a powerhouse of flavor and nutrition.

In short, if you’re looking for a Balkan breakfast that fills you up and fires up your taste buds, this is the skillet for you.

Next on the menu, we venture into rustic tradition with proja, a classic Balkan cornbread, usually served warm and paired with a dollop of cool sour cream. Unlike its American cousin, Balkan cornbread is denser, earthier, and often made with feta cheese baked right in.

Because it’s naturally gluten-free, proja has become a favorite among modern foodies looking for clean, simple carbs with real flavor.

Homestyle Cornbread Recipe (Proja)

Ingredients:

• 2 cups yellow cornmeal
• 1 cup plain yogurt
• 2 eggs
• ½ cup feta cheese, crumbled
• 1 teaspoon baking soda
• Salt to taste
• ¼ cup sunflower oil

Instructions:

1. Preheat Oven: Set to 375°F (190°C) and grease a baking pan.
2. Mix Ingredients: Combine cornmeal, yogurt, eggs, oil, cheese, salt, and baking soda in a large bowl. Mix well.
3. Pour and Bake: Pour into the pan and bake for 30–35 minutes or until golden brown.
4. Cool Slightly and Serve: Cut into squares and serve warm with sour cream.

Flavor Enhancements

Now for a sweet surprise. After so many savory delights, it’s only fitting to indulge in something natural, nourishing, and nostalgic. Combo 9, featuring honey and walnuts on toast, may sound modest, but don’t let that fool you—this combination is pure magic.

Historically, honey has been treasured across the Balkans, often harvested from forest bees and served raw. When paired with crunchy walnuts and warm toast, the result is comforting and delightfully textured.

Assembling This Sweet Treat

Ingredients:

• 2 slices of rustic bread or lepinja
• 2 tablespoons raw honey
• ¼ cup crushed walnuts
• A pinch of cinnamon (optional)
• Butter (optional)

Instructions:

1. Toast the Bread: Crisp the slices in a toaster or pan.
2. Add Butter (Optional): Spread a thin layer for richness.
3. Drizzle Honey: Spoon warm honey generously over the bread.
4. Top with Walnuts: Sprinkle crushed walnuts evenly.
5. Dust with Cinnamon: For a warm, spiced note.

Why It Works

• On the one hand, it’s incredibly easy to prepare.
• On the other, it satisfies your sweet cravings in a wholesome way.
• Furthermore, it makes a wonderful pairing with Turkish coffee (which we’ll explore next!).

Altogether, this combo is the perfect bridge between savory and sweet—a soft pause in a hearty breakfast lineup.

Finally, we arrive at the traditional finale of a Balkan breakfast: a strong cup of Turkish coffee and a piece (or three) of lokum, also known as Turkish delight. Without a doubt, this duo is more than a meal-ending treat—it’s a cultural experience.

In Balkan households, coffee is more than just caffeine. It’s a ritual. It’s where conversations begin, and often, where they linger long after the last sip.

How to Brew Balkan-Style Turkish Coffee

Ingredients:

• 1 cup water
• 1 heaping teaspoon finely ground Turkish coffee
• Sugar to taste
• 1 small cezve (coffee pot)

Instructions:

1. Measure Water: Use the coffee cup you’ll drink from to measure water into the cezve.
2. Add Coffee and Sugar: Stir to combine, but don’t stir again once it starts heating.
3. Heat Slowly: Allow the coffee to foam up. Just before it overflows, remove from heat.
4. Let Settle: Pour into a small cup and allow grounds to settle.

Serving Suggestions

• Pair with rosewater or lemon-flavored lokum.
• Add a glass of water on the side to cleanse your palate.
• Never stir the coffee once poured—sip slowly and thoughtfully.

In conclusion, this is the perfect way to finish a Balkan breakfast—slow, sweet, and steeped in tradition. It’s not just about drinking coffee; it’s about embracing the moment.

Helpful Substitutions for Balkan Breakfast

• Kajmak → mascarpone, clotted cream
• Phyllo Dough → puff pastry sheets
• Ćevapi → any small breakfast sausage
• Feta → vegan feta or goat cheese
• Sour Cream → Greek yogurt

Conclusion about Balkan breakfast

The Balkan breakfast experience is more than just food—it’s culture, tradition, and family all on a plate. From flaky pastries to rich spreads, these ten combos open a door into a world of comforting flavors and vibrant textures. So why not give it a go this weekend? Whip up one of these delicious pairings, snap a picture, and tag your breakfast adventures.