Breakfast Kifle

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.

Kifle

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.

BREAKFAST KIFLE

[Printable recipe]

Ingredients:

  • 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:

  1. Combine all dry ingredients in a mixer bowl and start mixing slowly
  2. Combine water, milk and oil and while mixer is on slow, start adding liquid to the bowl with dry ingredients.
  3. Increase the speed to medium and mix for 3-4 minutes
  4. 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.
  5. 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).
  6. Kifle preparation 1Divide 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.
  7. Kifle preparation 2To 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.

Kifle preparation 3

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.

Kifle preparation 4

12. Bake about 15-20 minutes or until golden brown.
13. Remove from the oven, brush with melted butter and cover for 10 minutes.

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Kifle

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Enjoy! 🙂

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Beef Stew with Rutabaga

This is a stew the way my grandma made it; very simple, no fancy ingredients here. It just takes time and Love to make it perfect. My grandma usually made the stew with potatoes and sometimes also with rutabaga which is in my language called “repa”. She would also shred rutabaga and pickle it, or just peel it, cut into thin slices and give it to grandchildren to eat it fresh because it’s healthy.

You will notice this not being a conventional way of preparing a stew (no meat searing); still it works wonderfully and the end result is an amazing combination of tender beef, delicious vegetable and hearty soup.

Beef stew with rutabaga

Beef Stew with Rutabaga

[Printable recipe]

Ingredients:

  • 2 TBSP cooking oil (I use sunflower)
  • 1 small onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 medium carrot (chopped)
  • 1 medium parsnip (chopped)
  • 2 lb (1 kg) stew beef (cut into large cubes)
  • 1 tsp Vegeta spice
  • 1 tsp salt
  • 1 tsp paprika
  • 1/4 tsp black pepper
  • 4 cups (1 l) water (+ a few cups more while cooking)
  • 1 lb (500 g) rutabaga (peeled and cubed)
  • Fresh flat leaf parsley

Preparation:

  1. In a heavy bottom cooking pot sauté onions, garlic, carrots and parsnips for about 4-5 minutes.
  2. Place cubed beef on the vegetable bed and let it brown well on all sides.
  3. Slightly cover pan and keep sautéing beef and vegetables together for 20-30 minutes. Beef will release juices, so just let everything slowly simmer until all liquid evaporates.
  4. Soon you will hear a frying sound. Make sure you stir well so beef or vegetables don’t burn.
  5. Now is the time to add spices: vegeta, salt, paprika and pepper. Stir once again and make sure meat is well coated with spices.
  6. Add water, bring it to boil and then turn down to medium cover and let is simmer for 2 – 2.5 hours. Some of the water will evaporate, so make sure to check the pot every 20-30 minutes to see if you need to add any water. Meat needs to be covered with water at all times while simmering.
  7. The last 45 minutes of cooking add peeled and cubed rutabaga; adjust spices if needed. Serve warm , garnished with fresh parsley.

Beef stew preparation

Beef stew preparation 2

Beef stew preparation 3

SONY DSC

Beef stew with rutabaga

 

SONY DSC

Tarhana Soup {Sour Dough Soup}

Tarhana soup is a well loved soup in my native Bosnia, as well as in some other countries such as Greece, Turkey, Albania, Bulgaria, Egypt, etc. The noodles are made from sour dough and give a soup that specific taste and tomato sauce just enhances its flavor. So, if you like your sourdough bread, I am sure you will like Tarhana as well.

My maternal Grandmother used to make the noodles from scratch. I am not quite sure of how the whole process works, but I can tell you what I remember from my childhood.

The dough is made with flour, water, salt, possibly yeast (some say yogurt too, or with tomato sauce) and it’s left to ferment for 3-4 days (or more). More flour is added to the mixture each day. When the dough is ready, it is divided into hand-size patties which are then left to dry (best in the airy and sunny spot). After they’re dry they are shredded or coarsely grounded into noodles and stored in plastic containers or jars.

I buy my noodles at the store with Bosnian, Balkan or Middle Eastern products. Tarhana soup can be made in several different ways and with various ingredients. This is my family recipe.

Tarhana soup, trahana

Tarhana Soup {Sour Dough Soup}

[Printable recipe]

Ingredients:

  • 2 TBSP cooking oil
  • 1/2 medium onion
  • 1 medium carrot
  • 1/4 of a medium green bell pepper
  • 1 celery stalk (optional)
  • 1 small zucchini (optional)
  • 3/4 lb (about 350 g) ground beef
  • 1 tsp “Vegeta” spice
  • 1/2 tsp salt
  • A pinch of ground white pepper
  • 15 oz (425 g) can tomato sauce
  • 5 cups (1 liter + 200 ml) water
  • 1 cup (about 200 g) tarhana noodles
  • Chopped parsley
  • Sour cream (optional)

*** All vegetables finely chopped

Preparation:

  1. Heat the oil in a cooking pot and add all finely chopped vegetables. Sauté for 5 minutes then add ground beef.
  2. Sauté ground beef and veggies for another 5-10 minutes, then add spices, tomato sauce and water.
  3. Bring it to boil and add tarhana noodles. Stir well. Let the soup simmer for another 10-15 minutes. Stir occasionally as the noodles tend to stick to the bottom.
  4. Noodles will thicken the soup. If it’s too thick for your taste, you can always add a little water.
  5. Serve garnished with fresh chopped parsley or a tablespoon of sour cream
  6. ENJOY!

Tarhana

Tarhana soup preparation

Tarhana soup - trahana

Tarhana soup - trahana

 

 

Bosnian Pancakes {Uštipci}

In Bosnia, we love our pancakes, our bread and just dough-y things in general. 🙂 We make two basic types of pancakes. The first kind is a simpler, less time consuming and I am talking about those today. The second kind is made with yeast and I will share the recipe some other time.

My recipe may differ a bit from others, but basically there are three main components for a good pancake: eggs, flour and some type of liquid (water, milk, yogurt, buttermilk, etc.)

I make my pancakes with Greek yogurt and I really love them. They have a nice texture and they remain soft even when cold (IF there are any left). What I  love about them is that they are small, so you can grab one or two on your way out. They are a perfect bite (or two) size and make a really delicious breakfast. We spread them with variety of savory or sweet spreads or make them into sandwiches. Some people serve them coated in sugar/powdered sugar. I also had them with maple syrup and they were great, even though traditionally we don’t use maple syrup.

If you are interested in how to pronounce “uštipci”, it would sound something like “oosh-tipsy”  🙂

Bosnian Pancakes Ustipci

Bosnian Pancakes {Uštipci}

[Printable recipe]

Ingredients:

  • 3 eggs
  • 1 cup of yogurt (I like to use Greek Yogurt)
  • 1/2 tsp salt
  • 1 cup water
  • 2 cups all purpose flour
  • 1 tsp baking powder

 

  1. Whisk the eggs until foamy, add yogurt and mix until smooth, add salt and water.
  2. Combine flour and baking powder and start adding to the egg mixture, stirring the whole time.
  3. Batter needs to be a bit thicker than for the American pancakes.
  4. Pour cooking oil into a large frying pan just enough to coat the bottom.
  5. Set the heat to medium.
  6. Prepare a large tray and cover with paper towel.
  7. Grab a spoonful (I use soup spoon) of batter and pour onto the heated oil.
  8. Make sure pancakes have enough space to expand.
  9. When you see bubbles forming around the edges of the pancake, it’s time to turn them over.
  10. Fry them until golden brown on both sides.
  11. When done, place on a paper towel.
  12. Bosnian pancakes can be served with a variety of spreads, such as cream cheese, pâté, jam, nutella, honey, etc. You can split them and make mini sandwiches too. They are firm enough to be picked up and they are usually one or two-bites-size. They are delicious warm or cold.

Have fun making them!

Bosnian pancakes prep

Bosnian pancakes prep 2

Bosnian Pancakes Ustipci

 These are some of the ways to enjoy them:

Bosnian Pancakes Ustipci

Egg Foam Pie {Šampita}

Egg Foam Pie? I know it sounds weird, but that would be a literal translation for one of my favorite childhood desserts. All of my Bosnian friends know what I’m talking about here – šampita! 🙂

Šampita is one of many traditional Bosnian desserts. It’s been around for a very long time when fancy ingredients were not available and the most basic ingredients were used to make a dessert. It’s easy and quick to make. Bakeries usually make it with just a layer of puff pastry on the bottom, but this is a kind that’s made at home and it belongs to the category of sugar syrup soaked desserts, such as baklava, gulab jamun, etc. The cake part will soak up the syrup from the meringue and it will be moist and meringue is just sweet enough, fluffy with a hint of lemon.

To me, šampita tastes like childhood, like worry free days, like playing outside, picking flowers, and endless laughter and happiness.

Egg Foam Pie

Egg Foam Pie {Šampita}

[Printable recipe]

Ingredients:

  • 6 large eggs at room temperature (divided)
  • A pinch of salt
  • ½ tsp lemon juice
  • 6 TBSP sugar
  • 6 TBSP milk
  • 6 TBSP cooking oil
  • 6 TBSP all-purpose flour
  • 2 tsp baking powder

Syrup:

  • 24 TBSP (about 250 g) sugar
  • About 0.85 cup (2 dl) water

Also needed:

  • 9 X 13 inch baking pan 2 or 3 inches deep (22 X 23 X 5 cm)
  • Parchment paper
  • 2 oz chocolate (about 50 g)
  • 2 TBSP sour cream

Preparation:

  1. Divide eggs. Place egg whites into a large mixing bowl. Beat egg yolks with sugar until pale yellow, then add milk, oil and at the end flour combined with baking powder.
  2. Pour the batter into the baking pan covered with parchment paper and bake at 350 for about 10-15 minutes or until you notice edges starting to get lightly brown.
  3. While the cake is baking, add a pinch of salt to the egg whites and mix them at the highest speed. When they are done add lemon juice and mix some more. They are done when you turn the bowl upside down and they don’t move. Leave the egg whites in the bowl as you will have to add the syrup.
  4. While the meringue is in making, place sugar and water for the syrup into a small pot and bring it to boil. Let it boil for 2-3 minutes. Then remove from heat and slowly start pouring into the egg whites while they’re still at the highest speed. You will notice the volume of the mixture quickly increasing.
  5. Now the cake should be done too, so remove it from the oven and spread the meringue all over the cake. It doesn’t matter that it’s too hot. Spread evenly and smooth it out and place it in the oven for 2 – 3 minutes. Remove it from the oven and set it on the counter.
  6. If you wish, you can melt chocolate, combine with some sour cream and drizzle over the cake.
  7. Place it in the fridge and let it cool completely. Enjoy this moist, light and fluffy dessert.

Egg Foam Pie 1

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Egg Foam Pie

Egg Foam Pie

Egg Foam Cake

Egg Foam Cake

 

Chocolate Sandwich Cookies

Hello my friends! I hope everyone is doing well; I missed you all! 🙂 I took an involuntary baking break while I was trying to complete some remodeling projects in the house before the winter gets here. I have not completely abandoned my artistic expression, I started two paintings and plan to finish them before the end of the year and I’ve discovered a new passion: poetry. I’ve always liked reading poetry, but have never tried to write anything. Well, a few weeks ago a “What if I tried” thought crossed my mind, so I started thinking and putting the words together and for now they sound very good to me. I am not sure if I am going to share it with the world yet, but I am sure of one thing: writing poetry brings me so much joy!

My hope is that these chocolate sandwich cookies will bring you joy of making and of course joy of tasting! They are a treasured recipe from my old-yellow-falling-apart recipe book that I started when I was about thirteen years young. These cookies are not too sweet. Cocoa gives them just a hint of gentle bitterness and the vanilla frosting just a right amount of sweetness.

Chocolate Sandwich Cookies

Chocolate Sandwich Cookies

[Printable recipe]

Cookies:

  • 250 g (8.8 oz) flour
  • 65 g (2.2 oz )powdered sugar
  • 50 g (1.8 oz) cocoa
  • 13 g (2.5 tsp) baking powder
  • 1 egg
  • 185 g (6.5 oz) unsalted butter (room temperature)

Frosting:

  • 500 ml (2 cups) milk
  • 4 TBSP flour (or corn starch)
  • 150 g (5.3 oz) powdered sugar
  • 2 packs vanilla sugar (or 1 tsp vanilla extract)
  • 160 g (5.6 oz) unsalted butter (room temperature)
  • 1 egg yolk (optional)

Chocolate glaze:

  • 75 g (2.6 oz) semi-sweet chocolate
  • 50 g (1.8 oz) unsalted butter

Preparation:

  1. For the cookies, combine all dry ingredients and mix for a few minutes. Add egg and butter and mix on slow until resembles a crumbly mixture. Flour your working surface and knead the dough by hand until nice and smooth. Flatten it, cover with plastic wrap and leave in the fridge for about 30 minutes.
  2. While the cookie dough rests in the fridge prepare the filling.
  3. Mix the flour with a couple of spoons of milk until smooth. Let the milk boil at a low temperature and pour the flour mixture into boiling milk. Whisk constantly until it starts thickening, then remove from heat and let it cool completely.
  4. In a mixing bowl combine butter, powdered sugar and vanilla. Mix all together. You may add an egg yolk for a nice color, but it’s not essential. Now add this mixture to the flour base and whip it at high speed until well combined and fluffy.
  5. Now line a baking sheet with parchment paper. On a floured surface roll out the cookie dough to about 1/2 cm (or 3/16 inch) thick and cut out cookies with a round cookie cutter (about 3-3.5 cm or 1 ¼ inch in diameter)
  6. Bake at 180 C or 350 F for about 12-14 minutes.
  7. Cool down completely. Glue two cookies together with the frosting.
  8. Melt chocolate and butter, let cool down for a few minutes and pour a teaspoon of the glaze on the top of each cookie.

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Flour_Milk frosting

Chocolate Sandwich Cookies