Category: Meat

Slow-roast leg of lamb, for Easter

Roast lamb is always how we break the Lenten fast and celebrate Easter. Špikovanje (larding) is a technique I first came across watching my grandmother prepare lamb for…

Chicken Paprikash

“Of course, you also need to add some sweet paprika.” “How much?” “As much as it needs.” An instruction frequently repeated to me whenever I ask my mother…

Kofte on Onion

“Kofte na kromid” or kofte on onion. “Kofte” or “kyfte” or “chufte” is what we call kofta or meatballs and there are countless variations of them across the…

Roast Chicken and Siyez

A combination of baked chicken and rice is never far from a Balkan table. To me, it embodies the Balkan ethos of cleverly utilising a little bit of…

Tavče Gravče

Tavče gravče, or Macedonian style baked beans which are thought of as the national dish of North Macedonia. They are of course eaten in various forms across the…

Moussaka

Moussaka, a dish eaten from the Balkans to the Middle East with countless variants, the Greek version perhaps the most famous (with beef or lamb, eggplant and a…

Sarma (Sour Cabbage)

I call this sarma (od kisel kupus) or sarma from sour/pickled cabbages. You may call it dolma (Turkey, Greece, Cyrpus), sarmale (Romania), holubtsi (Ukraine), gołąbki (Poland), kåldomar (Sweden),…

Chomlek

A sumptuous beef winter stew, famously associated with a beautiful historic city called Ohrid in North Macedonia. Ohrid is one of the oldest settlements in Europe which is…