The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish باقلاوه /bɑːklɑvɑː/.The name baklava is used in many languages with minor phonetic and spelling variations. Historian Paul D. Buell argues that the word “baklava” may come from the Mongolian root baγla- ‘to tie, wrap up, pile up’ composed with the […]
Balkan
Djuvece recipe
DJUVECE 4 large (onions sliced) 2 Tbsp. lard 4 large potatoes (sliced) 2 lbs. tomatoes (sliced) 2 large green peppers (seeded) 1 cup rice 3 cups tomato juice 4 pork chops 1 tsp salt ¼ tsp. pepper Brown onions in lard, place ½ in greased casserole. Put potatoes over onions. Place ½ tomatoes over […]
WHITE GOAT CHEESE AND HERB SPREAD – BRYNZA DE BRAILA FRECATA
WHITE GOAT CHEESE AND HERB SPREAD BRYNZA DE BRAILA FRECATA ½ lb. brynza cheese (or feta cheese) ½ lb. unsalted butter (softened) 2 Tbsp. fresh chives (finely cut) 2 Tbsp. fresh fennel leaves (finely cut (or 1/2 tsp.powdered fennel)) 2 Tbsp. parsley (finely chopped) 8 fresh parsley sprigs 1 tsp. paprika 1 tsp. caraway […]
SPICED PEARS
SPICED PEARS Slovenia 1 jar maraschino cherries (drained & sliced) 2 large cans pear halves 2 cups sugar ⅔ cup vinegar (short) 4 or 5 cinnamon sticks 24 whole cloves Drain pears & save juice. Combine sugar, vinegar, cinnamon & juice; boil 20 min, stirring constantly. Insert cloves in peer halves. Add pears & cherries […]
Ćevapčići
Ćevapi (Cyrillic: ћевапи, pronounced [tɕeʋǎːpi]) or ćevapčići (formal diminutive; Cyrillic: ћевапчићи, pronounced [tɕeʋǎptʃitɕi]) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina,[Croatia, and Serbia, and is also common in Montenegro, North Macedonia, Kosovo, Slovenia, and Albania. Ćevapi […]




