The greatest delicacies from Balkan cuisine

In each country we try to taste local cuisine, try local restaurants and patisseries. When we like something, we find out the recipe. Fragrant and fluffy donuts filled with vanilla cream or jam. Exactly what we bought for breakfast on the beach in Punat. Burek stuffed with cheese or meat, which we had for a snack or a quick lunch.

Krofne

donuts filled with vanilla cream or jam

Raw materials:

700 g of plain flour

200 ml of warm milk

1/2 fresh yeast

6 tablespoons sugar

1 whole egg ¸ + 2 stomachs

50 g of melted butter

200 ml of sparkling water

peel of one lemon

1 tablespoon rum / a little rum aroma

Make a hole in the flour, add half the milk, all the sugar and crush the yeast. Once the yeast comes out, add the other ingredients and about 10 min. mix before creating a slightly sticky, smooth dough. Leave covered for 15 min. rise.
Then roll on a floured rolling pin and work out the dough with the palm of your hand for a few more minutes. We fold and press the dough in various ways. Create a bun, which we leave again for 30 minutes. rise.
In the meantime, we cut 10 x 10 cm squares from baking paper, which we will use in a moment. After leavening, we make 70 g buns from the dough, which we leave to rise on individual squares of paper (you can see in the photo gallery) for another 45 minutes.
After rising, heat the oil in a higher saucepan and to a medium high degree. We add fermented donuts to the oil with baking paper. After a while, the donut frees itself from the paper and we can take it out. Fry covered with a lid until golden. We wipe the lid continuously from steam so that the oil does not splash.
After frying, fill with homemade jam or vanilla pudding, which we cook in a slightly larger amount of milk than indicated in the instructions. The pudding will be better filled with donuts.

Burek

stuffed with meat or cheese filling

Raw materials:

Dough:

Meat filling:

350 g of plain flour

1 whole egg

3 g of salt

50 ml of oil

150 ml of water

350 g of ground beef

1 onion

1 clove of garlic

salt and pepper

Cheese filling:

250 g semi-fat cottage cheese (in a tray)

150 g Balkan cheese

Add all raw materials to the flour except oil. We'll keep that for a while later. Mix a slightly sticky dough with your hand or a wooden spoon, which we work in a bowl for 5-10 minutes. Leave the dough for 15 min. rest.
Then we shape 6 identical buns, which we dip into the oil we left aside during shaping. Cover the buns with food foil and let them rest at room temperature for 1 hour. Then put the dough in the fridge again for at least an hour.
In the meantime, preheat the oven to 250 degrees.
Roll out the individual buns on a floured tablecloth. Then we gradually pull the dough from the edges by hand. We move slowly and gradually around the whole dough. The dough is very flexible. The goal is to stretch the dough into a translucent pancake.
Lightly oil the dough and place small piles of filling. We don't overdo it with quantity. Here and there a small pile of refill. The filling should be enough for 4 meat and 2 cheese burqas.
We roll the dough by lifting the tablecloth and creating a "snake", which we roll and transfer to a baking sheet. Rub oiled cream burek.
Bake the burqas for about 15 minutes. It depends on the oven. The result should be a golden color. The last minute before the end, sprinkle the burqas with water and a little melted butter and bake.

Croatia

Camp Maslinik

Maslinik is located on a slope above the historic seaside town of Punat. It is a cozy and quiet family camp with a pleasant atmosphere. The shade is provided by an olive grove, after which the camp is named.

The greatest delicacies from Balkan cuisine

Krofne

donuts filled with vanilla cream or jam

Raw materials:

700 g of plain flour

200 ml of warm milk

1/2 fresh yeast

6 tablespoons sugar

1 whole egg ¸ + 2 stomachs

50 g of melted butter

200 ml of sparkling water

peel of one lemon

1 tablespoon rum / a little rum aroma

Make a hole in the flour, add half the milk, all the sugar and crush the yeast. Once the yeast comes out, add the other ingredients and about 10 min. mix before creating a slightly sticky, smooth dough. Leave covered for 15 min. rise.

Then roll on a floured rolling pin and work out the dough with the palm of your hand for a few more minutes. We fold and press the dough in various ways. Create a bun, which we leave again for 30 minutes. rise.

In the meantime, we cut 10 x 10 cm squares from baking paper, which we will use in a moment. After leavening, we make 70 g buns from the dough, which we leave to rise on individual squares of paper (you can see in the photo gallery) for another 45 minutes.

After frying, fill with homemade jam or vanilla pudding, which we cook in a slightly larger amount of milk than indicated in the instructions. The pudding will be better filled with donuts.

Burek

stuffed with meat or cheese filling

Raw materials:

Dough:

Meat filling:

350 g of plain flour

1 whole egg

3 g of salt

50 ml of oil

150 ml of water

350 g of ground beef

1 onion

1 clove of garlic

salt and pepper

Cheese filling:

250 g semi-fat cottage cheese (in a tray)

150 g Balkan cheese

Add all raw materials to the flour except oil. We'll keep that for a while later. Mix a slightly sticky dough with your hand or a wooden spoon, which we work in a bowl for 5-10 minutes. Leave the dough for 15 min. rest.

Then we shape 6 identical buns, which we dip into the oil we left aside during shaping. Cover the buns with food foil and let them rest at room temperature for 1 hour. Then put the dough in the fridge again for at least an hour.

In the meantime, preheat the oven to 250 degrees.

Roll out the individual buns on a floured tablecloth. Then we gradually pull the dough from the edges by hand. We move slowly and gradually around the whole dough. The dough is very flexible. The goal is to stretch the dough into a translucent pancake.

Lightly oil the dough and place small piles of filling. We don't overdo it with quantity. Here and there a small pile of refill. The filling should be enough for 4 meat and 2 cheese burqas.

We roll the dough by lifting the tablecloth and creating a "snake", which we roll and transfer to a baking sheet. Rub oiled cream burek.

Bake the burqas for about 15 minutes. It depends on the oven. The result should be a golden color. The last minute before the end, sprinkle the burqas with water and a little melted butter and bake.

Croatia

Camp Maslinik