Kifle (sing. kifla) are one of the most popular Bosnian breakfast breads. In the US kifle are known as a Christmas pastry filled with walnuts, but in Bosnia, kifle are actually any type of bread or pastry made in a shape of a crescent and today I wanted to introduce the most loved and known kind.
Every Bosnian bakery or a grocery store sells kifle. They are always fresh, airy and super delicious. They are usually served at breakfast with variety of spreads such as butter, paté, cream cheese, jam, honey, nutella, etc. Sometimes we slice them length-wise and make sandwiches or they can be served instead of bread at a lunch or dinner table.
They are made out of most simple ingredients, found in every pantry and can easily be prepared at home. I usually make them for a weekend breakfast when everyone is home and can take time to enjoy them.
- 650-700 g (about 5 cups) all purpose flour
- 1 envelope active dry yeast
- 1 TBSP sugar
- 2 tsp salt
- 300 ml (1 + 1/4 cup) warm water
- 200 ml (about 1 cup) warm milk
- 50 ml (1/4 cup) oil
- 1 egg white (lightly beaten)
- Salt for sprinkling
- Butter (melted) for brushing
How to prepare:
- Combine all dry ingredients in a mixer bowl and start mixing slowly
- Combine water, milk and oil and while mixer is on slow, start adding liquid to the bowl with dry ingredients.
- Increase the speed to medium and mix for 3-4 minutes
- Now let it rest for about 5 minutes and then mix again 3-4 minutes. Kifle dough is supposed to be medium firm. If it’s too soft, add more flour.
- Dust your working surface with flour, remove the dough from the bowl and knead it by hand 10-20 times. Place it back into the bowl, cover with a kitchen towel and let it rise until double in volume (about 1 hour).
- Divide the dough in two. Roll each piece into a 45 cm (18 inch) circle. With a pizza cutter, cut each circle once vertically, once horizontally and twice diagonally to get 8 triangles.
- To form a kifla, first fold in both corners at a short side of the triangle. Now pressing down roll the bread until the end tip. You can also shape it to look like a crescent. Place it onto a greased baking sheet with the end tip facing down. Repeat will all remaining triangles.
8. Cover them and let rest and rise for about 30 minutes.
9. Heat your oven to 400 F (200 C).
10. Lightly beat an egg white and brush over bread.
11. Sprinkle each kifla with salt.
12. Bake about 15-20 minutes or until golden brown.
13. Remove from the oven, brush with melted butter and cover for 10 minutes.
By request of some of my readers, I will try to post more cooking recipes to my blog. One of the most liked Bosnian summer meals are stuffed peppers.
If you’re not familiar with Bosnian cooking, you should know that we like to cook from scratch, use fresh ingredients, seasonal vegetables and we take pride in what we do. Even though the ingredients and spices are simple, preparation and cooking process are lengthy and produce flavorful, hearty and memorable meals.
I usually make stuffed peppers two ways – stuffed with ground beef and cooked in sauce and the vegetarian way, stuffed with potatoes and rice and baked in the oven.
Today I would like to introduce ground meat stuffed peppers. I usually use ground beef for stuffing. Ground pork, or mix of ground beef and pork can be used as well. I have not tried making them with ground chicken or turkey. I also add a potato to the stuffing mixture, but that’s optional. Also the rice doesn’t have to be precooked. I half-cook mine, since I’ve had stuffed peppers where rice was not fully cooked and I want to avoid that. Most common peppers used in Bosnia are white peppers. I suggest not to use green bell peppers for this recipe, except if they are really small. A good substitute in the US are cubanelle peppers. I usually serve my stuffed peppers with mashed potatoes, but they can be served just by it self and with an addition of some good crusty bread to dip into sauce.
Bosnian Stuffed Peppers
- 8-10 white peppers (2.4-2.8 oz OR 70-80 g each)
- 1 1/3 lb (600 g) ground beef
- 1/3 cup (80 g) rice
- 1 large potato (finely chopped)
- 1 small onion (finely chopped)
- 2-3 cloves garlic (finely chopped)
- 1 tbsp flat-leaf parsley (finely chopped)
- 1 egg
- 2 tbsp tomato puree
- 1 tsp Vegeta spice
- 1 tsp salt
- ½ tsp black pepper (freshly ground)
+ for the sauce
- 2-3 tbsp cooking oil
- 2 tbsp flour
- 1 tsp ground paprika
- 1 tsp salt
- ½ cup (120 ml) tomato puree
- 4 cups (1 l) water
- Wash and dry peppers. Cut open the top and remove all the seeds and membranes. Set aside.
- Cook the rice halfway (about 5 minutes) and strain. Set aside.
- Finely chop vegetables.
- Place ground beef in a medium bowl and sprinkle with all the spices.
- Add all vegetables, rice, egg and parsley and mix into a compact mass.
- Stuff each pepper and set on a plate next to the stove.
- Heat 3 tbsp of cooking oil in a frying pan. Lightly brown peppers on each side (just until fragrant, remove from the pan and place back on the plate.
- Pour the oil from frying into a cooking pot. You will make the sauce now.
- Lightly heat the oil, add 2 tbsp flour and stir gently until smooth.
- Add ground paprika and salt and stir for about 1 minute. Don’t let it burn.
- Add tomato puree and water. Stir and let it boil.
- When the sauce starts boiling, place all the peppers inside. Turn the temperature down to medium and simmer for about 45-50 minutes in a half covered pot.
*** Sauce will reduce during the cooking and will become thicker.
Serve with a side of mashed potatoes or just with bread.
I am so happy to be done with my pastel landscape. I love how it turned out. It will remind me every day of my hometown and the beautiful Una river. In Latin Una means “In one” or “Together”. I decided to call the painting “Together”. Even though I now live far away from Una, still in my heart we are together.