BABANA by Fabijana Schaefer by Fabi Schaefer

BABANA

In loving memory of my Dida, Fabijan

I’ll forever cherish your voice and the way you danced.

I wish those late summer nights of talking could have lasted forever.

It is my honour to carry your name.

Rest in peace.

5. August 2025

To my Baba Ana and all the women in between, to Yugoslavia, to summers scented with figs and salt, to the Adriatic Sea, to all Adriatic souls — and beyond.

Mojoj Babi Ani i svim ženama, Jugoslaviji, ljetima mirisnim, smokvama i soli, Jadranskom moru, svim jadranskim dušama — i drugima.

BABANA

The Adriatic Soul

First Edition 2025

Fabijana Schaefer

INTRODUCTION

BY: FABIJANA SCHAEFER

Babana began with a personal spark: my heritage.

Drawing from my mother’s ex-Yugoslavian roots, my initial moodboard was built from old photographs of my grandmother, Ana, and extended family in their youth. I was captivated by the way they dressed in traditional garments like dimije and woven accessories adorned with silver and gold coins. It was a visual language of memory, culture, and a longing to reconnect.

While my experience with the region was very different from theirs: shaped by tan lines, waiting for August to come around to pick the perfect figs, and sleeping on the terrace — I’ve always felt a deep connection to their world.

What began as a moodboard became something more: a contemporary brand that bridges tradition, modernity, and spirituality.

The First Edition introduces the Ana Pant — a dimije-inspired silhouette that embodies the spirit of Babana. It is for anyone who feels emotionally tied to their roots, as well as those with diasporic or mixed identities still seeking a way to feel grounded.

Babana is a ritual of return, grounded in the appreciation of the present moment. The following pages invite you into the colliding worlds of Balkan pride and Mediterranean ease — bringing elegance to heritage, just as I have every summer since 2002.

Babana je započela s osobnim iskrenim prizivom: mojim naslijeđem.

Uzimajući kao inspiraciju korijene moje majke u bivšoj Jugoslaviji, moj je početni moodboard napravljen od starih fotografija moje bake Ane i njezine šire obitelji u mladosti. Oduševili su me svojim odjevnim predmetima u tradicionalnim haljinama, dimijama i nakitom s pozlaćenim novčićima. Bilo je to vizualni jezika sjećanja, kulture i čežnje za ponovnim povezivanjem.

Iako su moja iskustva s tom regijom bila puno drugačija od njihovih: preplanuli ten, čekanje da dođe kolovoz da bih mogla brati savršene smokve i spavati na terasi, ali sam se uvijek osjećala duboko povezana s njihovim svijetom.

Nesto sto je započelo kao moodboard, pretvorilo se u nešto više: suvremenu marku koja spaja tradiciju, modernost i duhovnost.

Prva kolekcija predstavljaja ‘Ana Pant’ — siluetu nadahnutu dimijama, kroz koju se ogleda duša Babane. Ovo je za svakoga tko se osjeća emocionalno vezanim za svoje korijene, kao i onima ciji identitet pripada dijaspori ili je isprepleten raznim pripadnostima, koji su jos uvijek u potrazi za osjecajem pripadnosti.

Babana je cin povratka, utemeljen na zahvalonosti sadašnjeg trenutka. Sljedeće stranice pozivaju vas da zakoracite u sukobljene svjetove, Balkanskog ponosa i Mediteranske lakoće – donoseći naslijeđu novu eleganciju, baš kao što sam to činila svake godine od 2002.

“ Nismo ono što znamo.

Mi smo ono što smo

"We are not what we know. We are what we are willing to learn”

spremni naučiti...

HISTORY

Many years ago, Bosnia and Herzegovina, Croatia, Macedonia, Montenegro, Serbia, and Slovenia were one country. It was called Yugoslavia. Life had a rhythm. People lived in peace, following different religions but sharing a similar way of life. You could often tell where someone came from by how they dressed, the way they danced, or the work they did.

That peace came to an end in 1991, when the Yugoslavian war broke out. It lasted until 2001. Religion, once just a quiet difference, became a reason to divide.

Long before this, my grandparents Ana and Fabijan left. Yugoslavian-born, they moved to Germany in search of a better life. She worked as a day and night nurse, and he as an engineer. They met in high school and married the

moment they were legally allowed to. They learned German quickly, raised two daughters with pride, and gave them everything they could. Their happiness always came second to their children’s.

That quiet, unwavering devotion became a family trait, passed down to my mother, Ingrid. Her love often looks like selflessness, but it’s actually something deeper. A kind of inherited logic that says: if my children are well, then so am I.

That’s when I first understood what it means to be Balkan.

Giving isn’t something you do to be thanked. It’s just part of who you are. And that alone will make good things flow back to you. I realised that religion wasn’t what defined the culture. It was the spirit shared across all regions. A way of being that lived in all of them, before and after the war.

Folklore in Dalmatia, Yugoslavia 1970s

Folklore in Čilipi

TRADITIONAL FOLKWEAR

Traditional Yugoslavian clothing carries the soul of its regions—woven with history and identity.

The kravata (tie) began as a simple red silk scarf tied beneath the collar by young men in places like Slavonia and Baranja. For women, clothing was functional, but it also marked celebration, connection, and belonging. For example, at festivals like Dužijanca , held at the end of harvest, women dressed in their finest embroidery, honouring their country and each other.

Even through the shifting tides of post-war socialism, fashion in Yugoslavia found its own rhythm. By the 1960s and 70s, the region began to reflect the spirit of Europe. This proved that even under political constraint, personal style and expression found a way to bloom.

Traditional dress didn’t just signal religious or regional background—it was also used to bring people together, with leaders embracing symbolic clothing as a tool for unity.

Still, subtle distinctions told their own stories: Catholic Croatian regions favoured lighter fabrics, intricate embroidery, and patterns like the Šahovnica (the redand-white chequerboard), while Serbian Orthodox styles leaned into deeper hues and military influences tied to Kosovo’s past. Over time, these garments became maps that traced where someone came from, what they believed, and how they moved through the world.

Babana draws from these threads of meaning, reinterpreting them through a contemporary lens. Dimije , voluminous trousers traditionally worn in Bosnian regions, are the building blocks for the brand’s first silhouettes.

Their flow speaks to both modesty and movement, making them a timeless staple that has reappeared across generations and fashion cycles, worn by both men and women. Comfortable, elegant, and endlessly adaptable, they are even worn by newer generations to the beach, at home, or while wandering summer markets. The element of the Dinar coins as an accessory adds a feminine and symbolic touch, nodding to their historical use as traditional folkwear.

Babana also embraces Croatian influence through the use of delicate lace and high thread count cotton, honouring the lightness and craftsmanship of traditional dress from the coastal north, but mainly Dalmatia, the place where I had spent my summers growing up.

These elements are contemporary heirlooms, reimagined for the rituals of modern life rather than costumes that feel outdated.

The Old Bridge in Mostar, Bosnia

Emil Otto Hoppe

Panorama of the Miljacka river in Sarajevo, Bosnia

Simon Kattan

In Orthodox Christian areas like Serbia, embroidery carried deep spiritual significane. Doves, crosses, and other sacred symbols were commonly stitched onto ceremonial clothing as acts of devotion and protection.

Each region had its own distinct visual language: Šumadija favored delicate floral motifs in bridalwear, while Pirot became known for bold geometric designs in red, black, and white. In the north, Vojvodina’s pastel florals echoed Central European influences, reflecting the area’s historical and cultural ties. (The Editors at CorD Magazine, 2025)

These embroidered traditions were passed down through generations as a form of art and legacy. Each motif was tied to a specific region or village and materials were usually homespun hemp and wool in rural areas whereas cotton

and velvet were more prominent in urban cities. The embroidery was applied to shirts, aprons, vests, and headscarves, especially at significant celebrations from weddings to festivals.

Yugoslavia’s unique position as a non-aligned socialist state allowed more flexibility in cultural expression compared to other Eastern countries. In places like Slovenia, fashion evolved within a sociopolitical environment that encouraged artistic experimentation and material innovation.

While post-WWII poverty in the late 1940s initially limited production, the growth of the textile industry eventually supported a thriving design culture. Without strict state control over garment design or Western trends, Yugoslavian fashion flourished and increasingly aligned with European aesthetics by the 1960s and 70s.

Together, these regional textile practices and evolving design freedoms formed a fashion identity that was both culturally specific and modern, where embroidery remained a quiet anchor that preserved the voice and history of a place. (Todorović and Pavko-Čuden, 2017)

Though worn in a different form, the embroidery is still embraced today and serves as a bridge from the present to the past. Now more often seen in museums or as costumes for traditional dances, “ narodna nošnja ” (traditional clothing) is an appreciation of where people come from.

Babana has not adapted an embroidery tradition, choosing instead to focus on the spiritual essence of craft over religious symbolism. However the appreciation for historic techniques and regional colour combinations remains at the heart of the design philosophy.

Bosnia & Herzegovina

Mother and Daughter wearing regional embroidered costumes, Rečica, Croatia (ca. 1930)

Costume Dress, Croatia (ca. 1930)

FASHION WITH MEANING

Traditional clothing across the Balkan region are rich in cultural meaning, representing centuries of social identity, religious belief, and artistic expression. Geography, history, and, most importantly, the lingering effects of the Ottoman control all shaped the development of unique styles in each region.

Clothing items such as vests, embroidered blouses, and layered coats served a dual purpose. They were representatives of the region and simultaneously symbolic, frequently denoting protection or formality.

Women’s clothing included elaborate needlework and vibrant aprons, which were thought to ward off evil and mark significant life events like marriage. (Turoiu, 2018) Heavy, elaborate jewellery composed of coral and silver oftentimes came in the shape of coins. These coins were a sign of social standing

and were particularly significant for wedding and celebrational attire.

Men’s clothing was typically simpler but still varied regionally, often involving embroidered shirts, wool trousers, and sashes, with town garments reflecting wealth and outside influence.

As embroidery varied through the differnet regions, so did the daily attire. This made the identification of geographical origin more apparent and allowed individuals to embrace and stay true to their heritage through the simplest distinction of just a fabric.

Croatia had more styles that were lighter in material, such as cotton and lace due to the climate that the Adriatic Sea brought upon them, especially in Dalmatian areas. Only a few kilometres west, within Bosnia and Serbia, temperatures were

felt in more extreme heights and lows. In winter, this consisted of heavy woollen garments, particularly knitted socks, as they spent many hours doing outdoor work. On the other hand, the summer days felt heavier due to the lack of the sea breeze, and thick air would remain in the mountains. In this case, trousers, particularly Dimije, would be worn in silk or polyester blends to keep them cool.

A distinct ethnic and geographical marker was provided by folk clothing, and these traditional clothing styles continue to be an essential part of Balkan handicraft and cultural identity.

Costumes in Zagreb (Šestine), Croatia (former Yugoslavia) ca. 1935

Woman in costume, Dalmatia, Croatia ca. 1930

Woman in costume, Sarajevo, Bosnia & Herzegovina ca. 1925

20 s IN

THE 70 s

While traditional clothing shaped the garment direction of Babana, it was the infatuation with the 1970s that laid the foundation for its energy. This was the era when my grandma, Ana, was in her twenties. She listened to artists like ABBA, Queen, and Earth, Wind & Fire on the radio while cooking, getting ready, or dancing with friends. She still plays these same songs on NDR 90.3 — the radio is always on when I visit. I feel connected to her in that way; it’s the same music I reach for on those exact occasions.

The magazines Ana consumed were filled with images of Twiggy dressed in Yves Saint Laurent and Halston. Fashion at the time was striking. Patterns were bold and colours clashed in ways never seen before. There was a clear distinction between day and night — innocent and fresh by day, glamorous and provocative by night.

The early 70s prairie dresses echoed the Yugoslavian folkloric garments worn under embroidered vests or styled as blouses with traditional harem-style trousers — the so-called Dimije

Simultaneously, the rise of women’s sexual freedom was reflected in fashion: women began embracing menswear silhouettes (Reddy, 2019). Ironically, in former Yugoslavia, the dynamic was already blurred — women often wore trousers, while men traditionally wore skirt-like garments.

Fabrics like raw cotton, lace, and velvet were central — all materials that speak of romance, artisanal craftsmanship, and tactility. These textures continue to define the Babana woman. She is soft yet strong, romantic with herself and others, still grounded and practical in her life. She moves with creativity and intention.

Even though Babana distances itself from organised religion, it embraces spiritual freedom, inner peace, and above all, cultural pride.

The 70s act as a perfect bridge between the Yugoslavia of my grandmother’s youth and the present moment. The decade itself was a visual rebellion — a time of non-conformity, play, and protest. For post-war Yugoslavia, that freedom was fragile. The trauma of conflict shaped individuals, and many families were displaced, spreading across Europe to countries like Germany, Sweden, and Denmark.

This echoes the spirit of the wandering bohemian — always moving. The 70s bohemian muse was often linked to a so-called “ gypsy ” or “ folk ” aesthetic, which can now be viewed as problematic in its appropriation. But Babana flips the narrative: the girl with the “gypsy” past becomes the designer. She reclaims

her roots and uses them as creative power.

Today, many citizens speak of a Yugo-nostalgia — a longing for a past that is no longer possible. Despite the violence and displacement, there’s a shared memory of unity. However, in the spirit of Babana, women are now freer. They work, create, provide, and their voices are celebrated.

There’s something in the air from the 70s that still lingers — a mood I feel deeply connected to. In a way, I feel like I’m living Baba Ana’s twenties through a new lens.

Babana is my revival: a reimagining of 70s bohemia and an ode to the inhertierd folk — putting a new face to it all.

Tune in:

Split, Croatia June 1975

Walter Rudolph

Poreč, Croatia 1975

Walter Rudolph

The 1970s offered more than glamour — they echoed the folk roots of Yugoslavia in unexpected ways.

Satin, velvet, and silk became the materials of sensual liberation, yet their drape and richness mirrored the garments worn by women back then.

Ballooned trousers recalled the shape of Dimije , while headscarves and turbans were cultural continuities just as much as they were style statements.

Fashion icons of the era — Twiggy, Diana Ross, Jane Birkin, Veruschka, and more — dressed in silhouettes that rhymed with Balkan heritage. These images weren’t far from home; they simply wore the past with a new voice, shaped by the spirit of their time.

Veruschka von Lehndorff, 1970

Franco Rubartelli

Istria, Croatia 1975

Walter Rudolph

Poreč, Croatia 1970

The Poreč Region Local Museum

Loulou

de la Falaise

Guy Marineau

Francoise Dorleac

Vogue UK

Zagreb, Croatia

1975

Walter Rudolph

Twiggy, 1974

BABANA TODAY

INTRODUCTION

This chapter is an ode to the modern-day summer...

Preface: A Note on Past and Present

In order to fall in love with the present, you must first understand the past. The history of Yugoslavia runs deep — and while this book only scratches the surface, sometimes the surface is where meaning lives.

This is a book for anyone curious enough to slow down and immerse themselves in the Adriatic lifestyle. It is not a textbook, nor a costume archive. It is a guidebook to dressing, moving, and dreaming like an Adriatic soul.

The Aura of Babana:

Most of the images are shot on an iPhone — some on film, some on Polaroid. Because today we have too many options, that’s exactly why the raw one’s matter. Regardless of the format, the visuals remain intimate — an honest capture of what summer feels like. A long time after the war. Purely Adriatic.

The aura that surrounds Babana is built on beauty without pretense. It’s what

lingers on the skin after a swim. It’s what folds into the silk, lace, and soft cotton and echoes in laughter, from kitchens to neighbouring balconies.

After this introduction, you’ll enter a series of multi-scenery vignettes featuring the Ana Pant. Each styled look reflects a different ritual, mood, or memory. Every location is drawn from everyday Adriatic life, intuitive and familiar. They could be lives you’ve lived or could begin to. Essentially, the following pages are here so you can interpret and curate your own Adriatic lifestyle.

To begin:

Let yourself smell air tinged with figs and sea salt. Let yourself hear scooters rush past from left to right, delaying the breeze in your hair by just a second.

When you’re there, turn the page...

The Rhythm of the Day

am. People are already gathering at the port, or as they call it, the riva . The cafés have just opened and as the baristas pour the first coffees, the aroma fuses with the smell of warm bread from the pekara , where Babas and Didas gently compete for the best loaf and biggest krafne to bring to their granddaughters.

Some are just returning from their first swim — the sacred dip before the workday begins. It’s the quietest hour. No tourists, no children. The sea, reborn overnight, welcomes each being with new energy. The ocean is ready to wash away worry and rebalance any soul that needs it.

By lunchtime, the tourists emerge, and the locals retreat indoors. Meals are

always homemade. Every family has its own version of the classic domača juha , homemade soup. The ingredients may be the same, but no pot taste like another. This is usually followed by stuffed peppers or a slow-roasted dish that’s been broiling since morning. Lunchtime is when the family regathers, a moment to check in and share how the day has begun.

I’d eat with salt still on my skin, dipping bread into the sauces, soaking up every drop. I always knew it was summer when my hands gave flavour to the food.

The hottest hours send the seniors to nap while the rest returns to the beach. Peaches are eaten with one hand while the other lines up the next fruit, perhaps an apricot? In between bites, the sticky fingers flip through sun-faded magazines. The air is so thick your hair dries to a crisp, salty wave. Once it’s dry, you know it’s time to head home. It’s around 6pm now, and the wind starts to pick up.

You take a shower and put on fresh clothes, still warm from the line, and of course, one piece always bears the indent of a wooden peg.

Dinner on the terrace is a soft collision of mismatched chairs, gathered around a table just big enough for everyone to fit. The clinking of cutlery from neighbouring homes drifts through the laundry lines that frame each property. Sometimes, a Baba pops out from her shaded doorway to tell a familiar story — slightly changed, slightly better than the last time. She pauses mid-sentence to greet someone passing by, then picks up the thread like nothing happened.

The summer feels endless.

At the Adriatic, I am fully myself, because everyone else is too. There is nothing to prove. There is no flaunting. Just ease, breath and being. Dressed for comfort, the beauty follows. Not the other way around. Fashion is always spirit-aligned, shaped by the day ahead.

A Way of Being

Babana isn’t something you just wear. It’s a way of being.

This chapter is your guidebook — your invitation to move through life with softness, sensuality, and soul.

Like I said: the Adriatic spirit might already live inside you.

You’re just here to remember it...

Tune in:

THE ANA PANT

ANA PANT

STYLE GUIDE

WANDERING ISLAND

WHERE TO WEAR IT by the shore on the rocks unpaved roads

Knit top

Sparkly bandana

The Ana Pant

Coins, any form

Shiny sandals

STYLING SEQUENCE

Time to explore

Do the touring without looking like a tourist

Drape your coins

Let them jingle as you wander

Add a knitted top

Keep it simple, no patterns needed, let the pants do the talking

Wrap your head in light

Sequences soak up the sun

Slip into shiny sandals

You’ll be taking them off anyway, might as well make it easy

Step into Ana Pant

Loose, low, lived in

VISIT THE

WHERE TO WEAR IT

to church through old streets coffee with the neighbor

Muslin overshirt

Wrap / turban

The Ana Pant

Golden vest

Embroidered flats

Textured mesh top

STYLING SEQUENCE

The day is slow

No rush, you have biscuits to deliver, sights to see, people to catch up with....

Last night’s vest is now the centerpiece

Put this on backwards as well...There are no rules

Layer up

You accidentally put a mesh top on backwards. Now it’s intentional

Slip into your flats Quick! You have places to be!

Turban time

Hair is unbrushed underneath

Throw over a shirt Don’t think about whether it matches, because it will.

Pull on the Ana Pant It slides on easy. Soft like the morning air

TO

HARBOUR HIGH STREET

WHERE TO WEAR IT

first night back to reality second or third date natural wine bar

The Ana Pant

Little black dress

Leather shoulder bag

Arm cuff

Sock ankle boot

Beach themed jewels

Vintage belt

Layered over trousers, just like in the Balkans

Layer a little black dress

STYLING SEQUENCE

Time to get back to reality

You can take the girl out of the Balkans...

Your necklace is probably still coated in salt

Keep it coastal

Let the accessories tell where you were

Carry the essentials

You might still find a sun block stick in there

The Ana Pant

Tucked into a sock ankle boot for extra drape and drama

Trade sandals for leather

The sound of the heel is head-turning enough

TO THE MARKET

WHERE TO WEAR IT

morning markets

bakeries & pastry shops errand running

The Ana Pant

Long sleeve linen cover up

Ivory lace scarf

Bodysuit or swim one-piece

Layered chains

Layer the necklaces

The more clink, the better

The Ana Pant

Loose and lw waisted

STYLING SEQUENCE

Time to stock up

Take cash only

Optional footwear

Flipflops, or sandals

Start with a bold base

You might want a cooling swim afterall that carrying

Cinch with lace

Use your scarf as a belt, tie it loosely

Add the lightest layer

You’re active but mornings can be fresh. Linen will do...

TO CHAMPAGNE FROM CAKE

WHERE TO WEAR IT

birthday brunch

midnight rooftop parties anything past sunset, really

The Ana Pant

Silk / satin halter

Belt, preferably vintage

Lace scarf

Rose hair clip, or even fresh blossom

Match the pant

Go for silk / satin... Stay braless...

STYLING SEQUENCE

Press play on your party soundtrack

Pour a glass of wine, the celebrations start now...

Soften with lace

Tie like a pirate and pull out some strands from underneath

Warmth at the waist

Baba’s vintage folklore belt will do

Ana Pant, first

Stay topless for the makeup part

Choose your footing

Barefoot for cake, strappy for champagne

Finish & Go

Pin a flower, gloss your lips, a dab of scent and we’re off!

URBAN GYPSY

WHERE TO WEAR IT

Split’s cobbles

London’s pavements flea markets, café’s & boutiques

The Ana Pant

Crochet vest

Earthy flipflops

Layered beads and shells

Tapestry tote

Round sunglasses

Matching tank

STYLING SEQUENCE

Mediterranean and metropolitan

The stroll is the same, you pick the location

Shade your gaze

For essentials & all the little gems you find

Carry the bag with you

For essentials & all the little gems you find

Pile on the texture

Easy tank and then you can bring on the beads, shells etc.

The Ana Pant

Loose and light for all day roaming

Switch for the city

Open in the heat, closed in the street

OUT AFTER DARK

form

WHERE TO WEAR IT

girls night out stroll around the riva never-ending dances

Coins, any

The Ana Pant

Warm tinted sunglasses

Rhinestone headpiece

Tailored waistcoat

Embroidered flats

STYLING SEQUENCE

Dressed for the table

Free for the dancefloor

Go back in time

Finish with romantic sunnies to mimic Baba’s

70s nights out

Make it loud

Choose one piece that owns the room, wrap it up with some rhinestones

Go braless

Sharp tailoring will hold everything in place

The Ana Pant Ease you can dance in

Keep it flat

The streets are long, but the nights are longer

DIP THE FIRST

WHERE TO WEAR IT

hidden beaches poolsides inland waterfalls

The Ana Pant

Bright bikini

Warm tinted sunglasses

Beach themed jewels

Earthy flipflops

Lace scarf

STYLING SEQUENCE

The first hours of the day

You haven’t even put sunscreen on yet

Hide the bedhead

It’s too early for vanity

Tie in gold coins

You might want to go for a coffee after

The bikini is a top

The less you have to carry, the better

Footwear is optional

The Ana Pant

The only thing that won’t bother damp skin

RECIPES

INTRODUCTION

Brain Food: A Little Something To Start

In the Balkans, food is more than sustenance — it is a deeply embedded cultural practice. A sensory thread that connects people to their land and lineage. One of the most intimate expressions of belonging in the region.

Culinary identity across the Balkans is shaped by geography, religion, war, and migration. The legacy of the Ottoman Empire is especially visible in countries like Bosnia and Herzegovina, Montenegro, and Serbia, where dishes such as Punjene Paprike and Čevape are daily staples. In contrast, Croatia and Slovenia draw more influence from Central European and Mediterranean neighbours such as Italy, Austria, and Hungary. This creates a distinct — yet still interconnected — food culture (Krasteva-Blagoeva and Bogueva, 2021).

Many of the region’s dishes share ancestry with Turkish, Greek, Roman, and even Persian cuisines — a reflection of centuries of exchange, migration,

and coexistence. After the breakup of Yugoslavia, religious settlements created an even deeper connection between food and cultural identity. A clear example is the prevalence of Baklava in Bosnia and Herzegovina. It stands as a testament to the enduring presence of a Muslim community and its preservation of Ottoman foodways, adapted through local ingredients, such as using walnuts in place of pistachios.

To outsiders, Balkan cuisines might appear the identical: the same ingredients, the same names. But within the region, subtle differences are everything. These culinary identities “resemble a Rubik’s cube” culture (Krasteva-Blagoeva and Bogueva, 2021) as the same ingredients are used to create seemingly similar results, yet the techniques and outcomes vary entirely. One household’s Baklava is another’s stranger. Pistachios give way to walnuts; lamb is replaced by beef; and dough is folded in different directions.

No two versions taste the same. They are shaped by microhistories, local harvests, and most authentically, the little accidents passed down as sacred recipe secrets.

The act of sharing a meal in the Balkans is a ritual of connection. Mealtimes aren’t something to be rushed, confused, or intertwined with work, travel, or distraction. They are sacred — social anchors in the rhythm of the day. Meals mark the completion of daily tasks or offer a meaningful pause in between. Sitting around a large table, surrounded by generous plates and mismatched china passed down from different generations, forms a unique bond — not just through food, but through conversation.

And in the Balkans, there is always something to talk about.

Dinners in particular stretch long into the night, often well past midnight. Laughter and storytelling blur into song, with an accordion pulled out from someone’s wardrobe chest, all sing, and the evening becomes a soundtrack to the warmth of togetherness.

It always begins with a Rakija or Šljivovica . This plum brandy acts as both a welcome gesture and an amuse-bouche to the meal ahead. Elders will swear that a daily sip of it wards off illness – and truthfully, those who still follow this ritual rarely seem to get sick. Long before “ gut-health ” was a wellness trend, these communities practiced it instinctively, eating fermented foods, probiotic-rich foods and honouring seasonality of the produce.

A typical table is beautifully abundant but never complicated. It consists of appetisers, fresh salads, pickled vegetables, a warm meat dish, and yoghurt served with nearly everything. Dairy was never demonised. In fact, many families raised their own cows and goats, milking them daily. This was the essence of slow food, long before the term existed. It was a quiet resistance to the pace of life we know today.

At the heart of the region’s cuisine is phyllo pastry. Whether you know it as Börek , Pita , or Spanakopita , this flaky rolled dough transcends endless borders. The names change, and so do the fillings: cheese, spinach, potato, meat – but the essence is the same.

Homemade versions are a delicacy. They are admired for their texture and versatility. Eaten for breakfast, lunch, as a snack or even as the centrepiece of a festive meal like New Year’s Eve, phyllo pastry holds generations of stories between its layers.

This chapter is your invitation to create your own Balkan spread — whether it’s a feast for family, an offering to friends, or simply a quiet moment for yourself.

Within these pages are recipes that have been passed down, whispered from one generation to the next, and preserved through memory rather than measurement. These are the dishes I grew up with — the ones that filled long tables and still taste like home.

Each recipe carries a story from a heritage kitchen… where the counters were always messy, and the smell of food spilled out into the street.

From early mornings warmed by freshly baked bread to laughter that echoed late into the night over plates scraped clean. These are the classics, just as I knew them...

Be present when you cook and serve generously.

But most of all — taste with your heart...

P.S. Baba’s secrets included

BREAKFAST

“1 kvasac, 1 šalica mlakog mlijeka, i 1 velika žlica šećera samljeti i ostaviti da se diže. Zatim promiješati i dodati brašno po ukusu. Dodaj sol i sve pomiješaj s mlakom vodom. Dobro promiješati dok ne dobijete pravu masu, onda ostavi da se diže. Pomiješati kada se diže i oblikovaj kruh po želji. Dk se pećnica ne zagrije, ostavi kruh u kalup za pečenje. Staviti peći za 1 sat.”

“Knead 1 yeast cube, 1 cup lukewarm milk, and 1 tablespoon sugar and leave to rise. Then mix and add flour to taste. Add salt and mix everything with lukewarm water. Mix well until you get the right mass, then leave to rise. Mix when it rises and shape the bread as desired. While the oven is heating, leave the bread in the baking pan. Bake for 1 hour.”

KRUH (BREAD)

Makes one loaf

Bread is the backbone of the Balkan table. It’s the first thing broken when guests arrive and the last thing eaten when the meal winds down. Whether dipped into soups or simply torn apart and eaten with hands, kruh holds hunger and comfort together in one bite.

1) Knead the yeast cubes with the milk and sugar and let it foam to “come alive”.

2) Stir it with your hands before adding the flour and salt. Knead in the fllour and salt with some lukewarm water until it has a thick consistency. You will know when it has the right mass. Leave it to rise for an hour.

3) Knead it when it rises once more and form the bread as you desire and place it in your bread pan for baking.

4) Turn the oven on to 160ºC and while the oven heats up, leave the bread to rise as is in the pan. Bake for an hour.

5) Once the bread is done, do not take it out of the pan. It needs to cool completely until it can be cut.

Baba’s Notes: Enjoy with any and every meal

Ingredients

500g flour

1 yeast cube

1 cup lukewarm milk

1tbsp granulated sugar of choice

2 tsp salt lukewarm water, as needed

“Uzmi dva jaja i malo mlijeka. Dodaj sol i dobro umuti. U vruću tavu miješaj jaje u krug kako bi se sva isto ispeklo. Makni s vatre prije nego što budu gotovi. Posluži sa svježim kruhom.”

“Take two eggs and some milk. Add salt and whisk well. Pour into a hot pan and push the eggs around in a circle so they all cook evenly. Take off the heat when before they are entirely done. Serve with fresh bread.”

JAJA ZA DORUČAK (BREAKFAST EGGS)

Serves one

In the Balkans, many families kept their own chickens. Breakfast often began with a visit to the coop. There’s something sacred about eggs in the morning. They’re simple, yes, but never dull. These are creamy, humble and give enough energy until lunchtime.

1) Heat a knob of butter in a frying pan, spread it around the entire pan once it has melted.

2) In a bowl whisk the eggs, milk and a pinch of salt with a fork until combined.

3) When the butter is very hot and makes its first spritz (not browned), pour in the egg mixture. Let them cook for about 20 seconds.

4) Begin to fold. Using a spatula, push the egg on the perimeter of the pan in circular motion. This way the runny eggs on the inside will fill the outer parts of the pan and cook to the same consistency. It goes fast. Only another 20 seconds of cooking. Turn the heat off the stove and remove the pan from the heat when the top of the middle part is still wet-looking.

Baba’s Notes: Best enjoyed with fresh kruh (page 249)

Ingredients

2 eggs

1/4 cup whole milk

salt

butter, for frying

“Umuti dva jaja, mlijeko, mineralnu vodu, žlicu rastopljenog maslaca i prstohvat soli. U vruću tavu toči malu kutlaču smjese. Pričekaj mjehurići, pa okreni. Premaži marmeladom i zarolaj.”

“Whisk two eggs, milk, sparkling water, a spoon of melted butter and a pinch of salt. In a hot pan, pour in a small ladel of the batter. Wait for bubbles to occur, then flip over. Spread marmelade and roll.”

PALAČINKE

Makes 8-10

There is no childhood without palačinke. Paper-thin, golden-edged, and endlessly adaptable, they can be breakfast or an afternoon snack. Rolled with jam, dusted with sugar, or simply eaten hot off the pan while standing barefoot in the kitchen, palačinke are a sweet tether to home. Double if guests are coming — they always want more.

Ingredients

1) Whisk pancake ingredients together until combined.

2) Heat a large pancake skillet, or large pan, and melt some butter. Spread it with a paper towel so all parts are greased.

3) Take ¼ cup of the batter and pour it in. Spread it by tilting the pan in a circular motion. Wait until the pancake starts to form air pockets.

4) Flip it with a spatula and cook it for about a minute. Repeat with the rest of the batter, greasing the pan after two or three pancakes to prevent sticking. This of course will depend on your pan.

Baba’s Notes: Roll or fold with strawberry marmelade

2 eggs

200g flour

200ml whole milk

200ml sparkling water

1tbsp melted butter, and extra for the pan salt

“Jaja i sir kasikom dobro izmjesati pa dodati ulje i mljeko cjelo vrjeme mjesajuci. Brasno pomjesano sa praskom za pecivo i kvascem dodati sve po malo ne odjednom i mjesati dok se sve dobro ne sjedini.

Ostaviti 15 minuta da miruje. Uzmi mokru kasiku i vadi jedan po jedan. Peci na laganoj vatri sa obe strane dok ne dobiju zlatno braonkastu boju.”

“Mix the eggs and cheese well, then add the oil and milk, stirring constantly. Add the flour mixed with baking powder and yeast a little at a time and mix until everything is well combined. Leave to rest for 15 minutes. Take a wet spoon and remove one at a time. Fry over low heat on both sides until they turn golden brown.”

UŠTIPCI

Makes 14

Every country in the world has a form of dumpling. This is ours. Soft on the inside, golden on the outside, and best eaten warm with something sweet.

1) Whisk the eggs and cream cheese with a fork. When combined, gradually add in the oil and milk while stirring.

2) In a separate bowl, combine the flour, baking powder and yeast. When this is done, add it to the wet mix a little at a time, not all at once. Mix until everything is combined and leave it to rest for 15 minutes.

3) When ready, heat a pan with some oil and make sure it gets hot. While the pan heats up, prepare a separate plate and line it with a kitchen paper towel. This is to ensure they do not get too greasy.

4) When the pan is hot, switch the heat to low. Use a wet tablespoon and take out a heaping scoop of the batter. This ensures no sticking as the batter is quite dense. Bake them on low heat on both sides until they turn golden brown.

Baba’s Notes: Serve with strawberry marmelade

Ingredients

300g flour

200g cream cheese, at least 20% fat

2 eggs

50ml whole milk

50ml neutral oil, and extra for frying

1 sachet baking powder

1tsp instant yeast

1tsp salt

ENTRÉES

PUNJENE PAPRIKE (STUFFED PEPPERS)

Serves 5, if counting two per person

This is a dish for Sundays. The peppers are filled one by one, tucked into their pot like little parcels of care, and left to cook gently until tender enough to melt with a spoon. You’ll find a version of stuffed peppers in nearly every kitchen across the Balkans. It’s just a classic.

1) Scrape out the insides, wash and turn the peppers upside down to drain them.

2) Finely chop the parsley and mince the garlic, fry it in 1 tbsp of olive oil.

3) Add this to a bowl with the minced meat, rice, carrot, onion, 1 tabelspoon vegeta, paprika, and the boiled water. Use your hands to make the mass even and fill the peppers.

4) In a large pot, heat 5 tbsp of olive oil and 2 tbsp of flour. Cook for a minute until it turns golden. Then, add 1 tbsp paprika and stir.

5) Add 1.5 litres of water, the remaining vegeta and some salt to taste. Place the peppers in the pot and bring it to a boil. Once the water has reached boiling point, reduce the heat to a simmer and continue to cook for 1.5 hours.

Baba’s Notes: Tear some fresh kruh (page 249) to soak up the sauce. It’s even better the next day.

Ingredients

10 yellow bell peppers, the babura žuta kind, almost light green

500g minced meat

100g rice

2 garlic cloves

1 carrot, grated

1 onion, chopped

100ml boiled water

2tbsp flour

1tbsp vegeta

2tbsp sweet paprika

bunch of parsley

extra virgin olive oil

“Paprike očisti, operi i okreni naopako da se ocijede i osuše. Poprži malo peršina i 1 veliku žlicu ulja i 2 kom. češnjaka. sve to dobro promiješajti da se masa ujednači i napuni paprike. U veliku tavu stavi

5 velikih žlica ulje, 2 velike žlice brašna, kuhaj minutu dok ne postae zlatnožuto. Zatim dodaj 1 žlicu crvene paprike i malo promiješaj. Dodaj 1,5 litara vode, Vegetu i posoli. Stavi paprike u to i kuhaj 1,5 sat.”

“Clean the peppers, wash them and turn them upside down to drain and dry. Fry some parsley in 1 tablespoon of oil and 2 cloves of garlic. Mix everything well to make the mixture uniform and fill the peppers. In a large pan, put 5 tablespoons of oil, 2 tablespoons of flour, cook for a minute until golden. Then add 1 tablespoon of red pepper and mix a little. Add 1.5 liters of water, Vegeta and salt. Put the peppers in it and cook for 1.5 hours.”

RIŽA S PILETINOM (RICE WITH CHICKEN)

Makes 8-10

It’s a one-pan wonder. This dish will fill the house with a smell that says something’s coming — something warm, soft, and made to be shared. This is the kind of meal that brings people to the table without needing to be called. Summer, winter, you pick...

1) Salt the chicken in a deep baking tray that has a lid. Let it rest while the oven heats up.

2) Heat your oven to 200ºC.

3) Mix the honey and milk and coat the chicken skin with it. Bake it with the lid on for 15 minutes..

4) Add the rice and stir it evenly around all the chicken so it absorbs the rendered fat. Continue baking without the lid. When the rice has browned, add the vegeta and approximately 500ml of hot water.

5) Keep adding water occasionally until the rice is tender. You will only know by tasting. When the rice is soft and full of flavour, the dish is ready to be served.

Baba’s Notes: Serve with šopska salata (page 311) and a dollop of yoghurt

Ingredients

8 Chicken Thighs (or 12 drumsticks)

2tbsp honey

4tbsp whole milk

400g rice

2tsp vegeta salt hot water, as needed

“Pile nasoliti i premazati 1zl meda i mlijeka 2zl, staviti pec 15 min, u to staviti rizu i malo rovljiti, pec dok mano se osusi, zaljevati ili dodavati vrucu vodu i vegetu, probati rizu i vidjeti jel ona gotova i sluziti sa salatom i jogurtom.”

“Salt the chicken and coat with 1 tbsp honey and 4 tbsp milk. Bake for 15 minutes, add the rice and brown a little. Bake until the meat is dry, add hot water and Vegeta. Keep tasting the rice. You will know when it is done. Serve with salad and yoghurt.”

“Idi kod svog mesara i neka ti da najbolju mljevenu teletinu koju ima.

Dobro izmasiraj 500g toga s 10g soli i 2g papra. Dodaj 50ml mineralne vode i opet izmasiraj. Pokrij i ostavi da odstoji u frižider preko noći za idealan okus. Dodaj nekoliko prstohvata sode bikarbone, i malo mineralne vode mesu i masiraj oko 3 minute. Oblikuj ćevape, širine oko

4 prsta. Od ove količine bit će oko 20 komada. Peci na roštilju. Znat ćeš kada su gotovi. Posluži u lepinji s ajvarom i bijelim lukom.”

“Go to your favorite butcher and let him give you the best veal mince he has. Massage 500g of that with 10g of salt and 2g of pepper well. Add 50ml of sparkling water and do the same. Cover and let it rest in the fridge overnight for ideal flavour. Add a few pinches of bicarbonate of soda, and some sparkling water to the meat and massage it in for about 3 minutes. Form ćevape, about 4 fingers wide. This amount will make about 20. Grill. You will know when they are ready. Serve in a lepinja with ajvar and white onion.”

ČEVAPE

Makes 20

Ask anyone what they miss most from home, and chances are, it’s čevape. A national treasure, you’ll find them everywhere from roadside grills to summer terraces. Every family has their go-to spot and their secret spice blend. Some say Sarajevo does it best, others swear by Banja Luka. But no matter where you’re from, they are familiar. When you don’t know what to make, make this.

1) Massage the salt and pepper into the mince so it’s entirely combined. Then add the sparkling water and massage for another 5 minutes. Cover with plastic wrap and let it rest for at least 3 hours in the fridge, but overnight is ideal.

2) In a small bowl, stir the bicarbonate of soda with 3 tsp of sparkling water. Add this to the meat and massage.

3) Form into 20 ćevape about the width of four fingers held together.

4) Grill on a charcoal/open fire until crisp on the outside and juice on the inside. It won’t take longer than 10 minutes.

Baba’s Notes: Serve in a lepinja with ajvar and freshly diced white onion

Ingredients

500g veal mince

10g salt

2g pepper

50ml sparkling water

1tsp bicarbonate of soda

Očisti i osuši ribu. Odreži sve oštre dijelove. Otvori trbuh i napuni ga svježim začinskim biljem, češnjakom, limunom i puno maslinovog ulja.

Ostavi nekoliko odrezak limuna unutra. Stavi ribu na vrući roštilj i budi strpljev. Nemoj je okrenit ako se lijepi. To će trajati najmanje 5 minuta. Kad je gotova, posluži s dodatnim maslinovim uljem.

Clean and dry the fish. Cut off any tough parts. Open the belly and stuff it with fresh herbs, garlic, lemon and lots of olive oil. Leave a few lemon slices inside. Place the fish on a hot grill and be patient. Don’t turn it if it sticks. This will take at least 5 minutes. When done, serve with extra olive oil.

RIBA NA ŽARU

Serves 4

Grilled fish is a ritual of its own along the Adriatic. Caught that same morning, you can still smell the ocean on it. No heavy marinades needed here; the fish itself is the flavour. All it asks is a little seasoning help. My Baba would always send my Dida down to the market first thing in the morning to grab the best. When it came time to grill, she’d say she had nothing to do, all that was left was to prepare the side dishes. Everyone becomes part of the process with this one.

Ingredients

4x fresh seasonal fish, preferably caught same day from the market (e.g. seabass, sea bream, snapper etc.)

6 garlic cloves, minced 4 thyme sprigs

1) Clean and dry the fish. Scrape the excess moisture from the fish using a sharp knife. If the fish you are using has sharp fins, cut these off using scissors.

2) Make crosswise cuts on each side and massage 2 garlic cloves into the the slits. You can also massage some salt and pepper into the slits.

3) In a pestle and mortar, grind the capers, parsley, thyme, oregano, lemon zest, and the remaining garlic cloves. Once these have combined into a paste, add a few tablespoons of olive oil (to your liking), lemon juice, salt and

pepper.

2 lemons, one zested and then thinly sliced, the other jucied

1tbsp dried oregano

1tbsp capers

fresh parsley, roughly chopped

extra virgin olive oil salt & pepper

4) You can either choose to fill the inside of the belly with the lemon slices and the paste or continue to stuff the cavities with it. Either way, make sure it is tucked in the fish somehow.

5) On the BBQ, cook each side of the fish for at least 5 minutes. If you try to lift the fish and it sticks, it is not ready, so leave it on for a bit longer. This will depend on your grill. Patience is key here.

6) Serve on a platter, drizzle with extra olive oil if you wish.

Baba’s Notes: Best paired with blitva (page 305)

“Umijesi tijesto i dobro ga oblikuj. Podijeli na osam kuglica. Ulij ulje u zdjelu i uvaljaj kuglice u njega. Ostavi sat vremena. Poprži luk, meso, sol i papar i ostavi da se ohladi. Svaku kuglicu tijesta razvaljaj najtanje. Na duži kraj nanesi 1/8 mesa i uvi u roladu, i zarolaj burek u oblik puža. Peci i posluži s ajranom ili kefirom.”

“Knead the dough and shape it well. Divide it into eight balls. Pour oil into a bowl and roll the balls in it. Leave for an hour. Fry the onion, meat, salt and pepper and leave to cool. Roll each ball of dough to its thinnest. Place 1/8 of the meat on the long end and roll it up. Shape the burek into a snail. Bake and serve with ayran or kefir.”

Ingredients

pastry dough

500g flour

BUREK

Burek isn’t really just a main course. It’s the kind of food you can eat at any hour. At the beach, standing, sitting, with your hands or a napkin, it’s just a classic. Across the Balkans, every town has its own version, and every family swears theirs is the best. In ours, Burek came hot from the oven on slow mornings, or was picked up fresh from the pekara down the street, still warm, oily paper bag in hand. There’s something undeniably satisfying about the contrast of crisp, golden pastry and soft, savory filling… and now you can make it too.

1 cup lukewarm water

1/2 cup and 1tbsp neutral oil

3tsp salt

1) Combine flour, lukewarm water, salt and 1tbsp of neutral oil and knead. Shape it so that it is smooth and then divide into 8 balls.

2) Roll the balls in the extra ½ cup of neutral oil into a bowl and let them rest in it for an hour.

3) In a saucepan, heat the olive oil and sauté the chopped onion until it becomes glassy, then add the minced meat, salt and pepper. Let this cool and heat the oven to 200ºC on the fan setting.

4) There are two ways to prepare the dough. Option 1 is to cover a large table with a clean cotton tablecloth and lightly dust it with flour. Option 2 is to oil a clean surface. Move the dough to the surface and begin Serves 6 filling

500g ground beef/ veal

1 onion, chopped

2 tbsp extra virgin olive oil

1 1/2 tsp salt

1/2 tsp black pepper

to carefully pull the dough to outwards until it has no more to give. Repeat this step until you have stretched the dough out as thin as possible, almost transparent. Cut away the excess dough around the edges to make a clean cut for the phyllo. You can reserve this for any other dish in the fridge.

5) Take 1/8 of the filling in to the long side and roll it over itself a few times.

6) Swirl the burek into a snail shape, seam down. Place it on the baking sheet. Repeat steps 4-5 with the remaining dough balls, and snail them around each other.

7) Brush the snail with oil and flick some water over it. Bake for 20 minutes.

Baba’s Notes: Best enjoyed with drinking yoghurt such as ayran or kefir

“Tijesto napravi kao za burek, ali nemoj dijeliti. Pomiješaj 750g svježeg sira s 3 jaja i posoli. Razvaljaj tijesto što tanje može, polako vuci od središta prema rubovima. Na kraći kraj stavi fil. Okreni s stolnjakom. Oblikuj sirnicu. Peci 30 minuta na 200C. Premaži puterom i kiselim vrhnjem. Vrati još 10 minuta.”

“Make the dough as you would for the Burek but do not divide it. Combine 750g of cottage cheese with 3 eggs and salt as you wish. Roll out the dough as thinly as possible, pulling carefully from the center to the edges. Place the cheese filling on the shorter end then flip it over using the tablecloth. Shape the Sirnica. Bake for 30 minutes. Brush with butter and sour cream. Bake for another 10 minutes.”

SIRNICA

Serves 8

Sirnica is the softer, cheesier cousin in the pastry family — made with a rich and salty cottage cheese filling, though you can also use feta cheese. It’s the kind of thing you always hope is still warm when you walk into the kitchen.

750g cottage cheese 3 eggs salt & pepper other butter sour cream

1) Follow the pastry dough instructions from page 289 except the division into 8 pieces. This one will stay whole.

2) To make the filling mix together all the ingredients. Spread a thin trail of the filling along the shorter edge of the phyllo sheet and roll it over by lifting the tablecloth slightly. The dough is very delicate now so this way ensures an even barrier to where the filling stops.

3) Preheat the oven to 200ºC, fan-forced.

4) Cut the strip with the filling and form an oval snail. Move the Sirnica into a greased tray and continue until you have no dough or filling left, lining each snail next to each other. Bake for 30 - 40 minutes until you see dough is tanned.

5) After 30 minutes, take a knob of butter and brush it across the pastry. The heat will melt it. Do the same with 3 tbsp of sour cream and return it into the oven for another 10 minutes.

Baba’s Notes: Will cure every broken heart

SIDES

“Idi na pijacu i uzmi dobrih crvenih slatkih paprika, recimo 5 i jedan patlidžan. Stavi na roštilj ili na plinski sporet. Pusti sve paprike da pocrne onda stavi da se ohlade. Uzmi vilicu i probuši rupe u patlidžanu, napravi isto s njim sa preostalu toplinu dok se ne zgužva.

Bacaj kožicu i sjemenke od paprika i izvadi meso patlidžana. Uzmi s-mikser i miksaj to s češnjakom, maslinovim uljem i 1 žličicom ocata. Kuhaj to za pola sata i onda apusti da se ohladi. Pohrani u frižider u sterilnu staklenku.”

“Go to the market and get some good red sweet peppers, around 5 and an aubergine. Put them on the grill or on the gas stove. Let all the peppers blacken then let them cool. Take a fork and poke holes in the aubergine, do the same with it with the remaining heat until it is wrinkly. Discard the skin and seeds from the peppers and scoop out the aubergine flesh. Use an s-blender and mix that with garlic, olive oil and 1 teaspoon of vinegar. Cook it for half an hour and then let it cool. Store in the refrigerator in a sterile jar.”

AJVAR

Serves 6-10 as a dip

No jar from the supermarket can compare to homemade ajvar. Traditionally, it’s made in huge batches at the end of summer, sealed into jars to last through the colder months. It basically goes with everything.

1) On a hot charcoal grill, blacken the peppers. You can also place them on the gas stovetop.

2) While the peppers are cooling, use a fork to poke holes into the aubergine and let it rest on the remaining heat of the grill until it is wrinkled (approx. 30 minutes). When it has cooled, remove the flesh from the inside and place it in a bowl. Discard the skin.

3) Once the peppers have cooled, peel the skin and take out the seeds, adding the flesh to the bowl with the aubergine.

4) In a food processor, pulse the red peppers, aubergine flesh and garlic, slowly adding in the oil, vinegar and salt until all is combined.

5) Transfer this mixture to a saucepan and bring it to a simmer, cook at this low temperature for 30 minutes. Check on it occasionally to stir.

6) When it is done cooking, remove it from the heat, season to personal taste and let it cool at room temperature. Store it in a sterile jar or airtight container.

Baba’s Notes: The dip for čevape and anything else, really...

Ingredients

5 bull horn pepeprs

1 aubergine

5 garlic cloves, minced

1/4 cup extra virgin olive oil

1tbsp apple cider vinegar, or white wine vinegar salt & pepper

“Skuhaj sve povrće s piletinom. Kuhaj dok se voda ne reducira za pola. Izvadi meso i baci kosti. Napravi pire od povrća ako želiš. U posljednjih 5 minuta dodaj rezance i posoli.”

“Boil all the vegetables with the chicken. Cook until the water is reduced by half. Remove the meat and discard the bones. You can puree some of the vegetables if you want, but it’s not necessary. In the last few minutes, add the noodles and salt.”

DOMAČA JUHA (HOMEMADE SOUP)

Serves 4-6

When you arrive at the table, you’ll find a juha. You know it’s waiting for you. Everything that comes after that is a surprise. It signals the body that it is safe, aids digestion, and prepares for what is to come.

1) Add all of the ingredients to a pot and pour cold water until all is covered. Bring it to a boil with the lid covering it halfway. Let it simmer until it is half reduced.

2) Take out the chicken and remove the meat from the bones. Cut it so it is pulled, return it to the soup.

3) Optional: remove half the vegetables, blend them and return into the soup.

4) While the soup is still cooking, 5 minutes before serving add the Rezanci.

Baba’s Notes: Best served as a starter to aid digestion with a slice of fresh kruh (page 249)

Ingredients

500g chicken, bone in pieces

2 celery stalks

2 garlic cloves, sliced

1 onion

1 carrot

1 parsley root

1/4 cup Rezanci (vermicelli soup noodles) salt & pepper water

“Krompir oguli i nareži na kockice. Nasjeckajt blitvu i baci stabljike. Kuhaj ih 15 minuta u slanoj vodi. U posljednjih 5 minuta dodaj nasjeckanu blitvu. Pomiješaj malo maslinovog ulja sa svježe nasjeckanim peršinom, 5 nasjeckanih češnjeva češnjaka. Posoli i dodaj papra. Kad se krompir i blitva prokuha, ocijedi ih. Stavi u zdjelu za posluživanje i promiješaj sa smjesom maslinovog ulja.”

“Peel and dice the potatoes. Chop the Swiss chard and discard the stems. Boil them for 15 minutes in salted water. Add the chopped Swiss chard in the last 5 minutes. Mix a little olive oil with freshly chopped parsley, 5 chopped cloves of garlic. Season with salt and pepper. When the potatoes and Swiss chard are cooked, drain them. Place in a serving bowl and toss with the olive oil mixture.”

BLITVA

Serves 3-4

Light but filling. Simple yet full of flavour. It quietly ties the meal together like only home cooking can. It’s the kind of dish you don’t need to write down, once you make it, you’ll know it forever.

Ingredients

300g Swiss chard

2 potatoes, medium

5 garlic gloves, minced

1/4 cup extra virgin olive oil

bunch of parsley, finely chopped salt & pepper

1) Peel and dice the potatoes. Cut the Swiss chard into small pieces and discard the stems as they are too thick.

2) Bring a small pot of water to a boil with 1 tsp of salt. Once it is boiling, add the potatoes and cook for 15 minutes. Do the same in a separate pot for the Swiss chard, but cook it for only 5 minutes.

3) While these are cooking, make the dressing by stirring the olive oil with the garlic and parsley. Add salt and pepper to your liking. Pour it into the final dish that you will serve in.

4) Drain the potatoes in one colander, and the Swiss chard in another. After a two minutes, transfer the Swiss chard to a kitchen towel and twist it to wring out any excess liquid.

5) Add the potatoes to the serving bowl that has the dressing inside. Toss. Add the Swiss chard. Toss. Taste it to check if it needs any seasoning, and adjust to your liking.

Baba’s Notes: Best with fish.

“Oguli i nareži krompir na kockice. Pomiješaj ga s maslinovim uljem, nasjeckanim češnjakom i bilo kojih začinima. Pokri s alu folijom i peci 20 minuta na 200C. Ukloni foliju i pusti da se hrska zadnjih 10 minuta. Posluži s jogurtom. Fantastične su uz bilo kojeg meso ili ribu.”

“Peel and dice the potatoes. Toss them with olive oil, minced garlic, and any spices at hand. Cover them and roast for 20 minutes at 200ºC. Remove the foil and let them crisp up for the last 10 minutes. Serve with yoghurt. They are a fantastic with any meat or fish.

PEČENI KROMPIR

Serves 4-6

Potatoes are the ultimate health food. Whole, deskinned, mashed, they are so versatile and taste different every way you make them. Humble but never boring.

1) Preheat the oven to 200ºC.

2) Peel and dice the potatoes. Add them to a baking tray and season with as much salt and pepper as you wish. Toss. Add the garlic, spices and olive oil. Toss again so that each potato is evenly coated.

3) Cover with a foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for another 10 minutes to crisp the top.

Ingredients

1kg potatoes, medium

6 garlic cloves, minced

6tbsp extra virgin olive oil

1tbsp rosemary

1tbsp basil, dry

1tbsp sweet paprika

1tbsp oregano, dry salt & pepper

Baba’s Notes: Serve as a side to any meat or fish dish. Also niced dunked into yoghurt, or mashed into leftover sauce.

“Nasjeckaj paradaiz, krastavac i papriku. Tanko nareži ljuti ili crveni luk. Pomiješaj s jabučnim octom i maslinovim uljem. Začini solju i paprom po želji. Izmrvi fetu fetu i posluži.”

“Chop tomatoes, cucumber, and the sweet red pepper. Shave the shallot or red onion really thin. Mix with apple cider vinegar and extra virgin olive oil. Season with salt and pepper as you wish. Crumble feta on top and serve.”

ŠOPSKA SALATA

Serves 4-6

Goes with anything and everything. The tomatoes should be plump, as if they could burst if you held them with too much pressure. The cucumbers should be prickly. Hontestly, throw in anything seasonal. So versatile. So fresh.

1) Slice the tomatoes into wedges and half those. Shave the shallot thinly using a mandolin. Chop the cucumber. You can make them quarter pieces. Cut the red bell pepper into the same size.

2) Add salt and pepper to taste, apple cide vinegar and extra virgin olive oil as you wish. Mix and crumble the feta cheese on top.

Baba’s Notes: Sometimes it’s better to season this one less, as everyone has different salt preferences. In the summer, it’s best to leave it fresh and unseasoned as the flavour of the seasonal vegetables are vibrant enough to wow the table. Let everyone season to their own preference.

Ingredients

4 tomatoes, large

1 shallot, or red onion

1 cucumber

1 sweet red bell pepper

1/2 block of feta cheese apple cider vinegar extra virgin olive oil salt & pepepr

SWEETS

“Pomiješaj 450g mljevene orahe sa šećerom i cimetom. Otopi 250g putera i premaži posudu za pečenje, zatim prvi list filo. Ponovi sa sljedećih 10 listova. Onda dolazi malo smjese od oraha. Učini isto, ali samo s 5 listova filo za još 4 kruga. Zadnji sloj je 10 listova tijesta, kao i prvi. Premaži preostali puter i peci 1 sat i 15 minuta na 165C. Napravi sirup tako da se med, voda i korica limuna zakuha. Smanji vatru da se lagano kuha i zgusne. Ne moraš ništa dirati. Kad je baklava gotova, prelije sirupom i ostavi da se hladi na sobnoj temperaturi preko noći.”

“Combine 450g ground walnuts with sugar and cinnamon. Melt butter and brush a dish, then the first phyllo sheet. Repeat this with the next 10. Make a layer of the walnut mix. Do the same but only with 5 phyllo sheets for 4 more rounds. The final layer is 10 phyllo sheets, like the first. Brush the extra butter on top and bake it for 1 hour and 15 minutes at 165ºC. Make the syrup by bringing honey, water and lemon zest to a boil. Reduce the flame to low for it to simmer and thicken. You don’t need to touch it. When the Baklava is done pour the syrup over and leave it to cool at room temperature overnight.”

Ingredients

BAKLAVA OD ORAHA

Serves 4-6

You may know baklava as a pistachio-laced delicacy, soaked in syrup. In the Balkans it’s richer, nuttier. It’s made with walnuts. Our baklava is more about depth: warm spices and a buttery crunch. It’s a dessert that feels like home, often made in large trays for guests, holidays, or just because. syrup

450g package of phyllo dough sheets

450g ground walnuts, coarse not ground

250g butter

50g granulated sugar of choice

2tbsp cinnamon

1) Preheat oven to 165ºC.

2) In a bowl, mix the ground walnuts, sugar and cinnamon.

3) Melt the butter and brush the baking dish.

4)Add a sheet of phyllo dough to the bottom of the pan, then brush it with a thin layer of butter. Repeat this with 9 more phyllo sheets.

5) Spread 90g of the walnut, sugar and cinnamon mix over the 10th sheet. Repeat step 4 with 5 sheets of phyllo dough. Then, spread another 90g of the nut mixture. Repeat this 3 times, then do it again with 10 phyllo sheets for the top layer and brush the top with the remaining melted butter.

6) Use a sharp knife and cut the Baklava into diamond pieces by cutting straight lines vertically, then diagonally.

7) Bake it for 1 hour and 15 minutes. In the meantime bring the honey, water and lemon zest to a boil. Reduce it to low heat and simmer for 5 minutes. Do not stir here. Leave it to cool and when the Baklava is ready out of the oven and still hot, spoon over the syrup.

240ml honey

180ml water zest of a lemon

Baba’s Notes: You must be patient with Baklava. It is best enjoyed the following day when the syrup has infused into the phyllo sheets. It should rest at room temperature.

“Izmiksaj 6 jaja i 18zl secera. Dodaj 18 zl. ulja, 18 zl mlijeka, 18 zl brasna, i 1 sachet prasna za pecivo. To lagano promijesaj i stavi pec 10 min na 180C. Ostaviti dobro da se ohladi i ona isjeci na kockice.

Za sos od čokolade stavi 200g čokolada za kuhanje, 1/2 lit. mlijeka, 100g secera i 100g margarina na laganoj vatri i kad se ohladi lagano kolace uvaljati u sosu i kokos. Stavi 1 sat u frižider.”

“Mix 6 eggs and 18 tbsp sugar. Add 18 tbsp oil, 18tbsp milk, 18tbsp flour, and 1 sachet baking powder. Mix it gently and put in the oven, bake for 10 min at 180C. Leave to cool and cut into cubes. For the chocolate sauce, put 200g of cooking chocolate, ½ liter of milk, 100g of sugar and 100g of margarine on low heat and when it cools, gently roll the cakes in the sauce and coconut. Place in the refrigerator for an hour.”

Makes 36

Čupavci are the ultimate nostalgic treat across the Balkans. Their name, meaning “the hairy ones ,” comes from their signature coconut coating, which clings to the fudgy chocolate layer. When Baba made these, the house felt warmer and the day instantly better.

Ingredients

6 eggs

225g granulated sugar of choice

270ml neutral oil

270ml milk

140g flour

1 baking powder

sachet

1) Preheat oven to 180ºC.

2) Mix the eggs and sugar using a hand mixer until fluffy.

3) Gently fold in the rest of the cake ingredients and bake in a 30x40cm baking tray (or any deep tray) lined with parchment paper for 10 minutes. When they are finished, leave them to cool completely and then cut them into cubes.

4) To prepare the chocolate sauce, melt all ingredients on low heat in a water bath.

5) Fill a shallow bowl with dessicated coconut as you wish.

6) When the sauce cools down, gently roll the cake cubes in the sauce so it covers all sides. After, do the same to cover in dessicated coconut. When all are done leave them to set in the refrigerator for at least an hour.

Baba’s Notes: No notes — Baba said, “Just don’t mess it up.”

chocolate sauce

200g cooking chocolate

500ml milk

100g granulated sugar of choice

100g butter, room temperature other dessicated coconut

“S mixerom pomiješaj 200g brašna sa 150g putera, 100g mljevenog kokosa, 2 žlice šećera, vanilijom, praškom za pecivo i 1 jaje. Napravi kiflice i peci 10 minuta na 180C. Dok su još topli, uvaljaj ih u šećer u prahu.”

“Preheat the oven to 175 degrees. Beat 2 eggs, 4 spoons of soft butter, and half a cup of sugar for 5 minutes. Add a pot of Greek yoghurt, a few drops of vanilla extract, salt and 180g of flour with baking powder and soda. Transfer it to the baking tray and sprinkle pitted cherries on top. Bake for 45 minutes and top with more yoghurt and honey.”

NANIN KOLAČ (NANA’S CAKE)

Makes 36

Fluffy, stone fruit cake. Nana actually refers to grandmother, however it is actually my nickname in the family. Fitting perfectly as it was my favourite cake. Usually there is no recipe, it tastes different every time. It’s so versatile as you can use any stone fruit you like.

1) Preheat oven to 175ºC.

2) Grease a 20x20cm baking form and set it aside.

3) Using a hand mixer, beat the eggs, sugar and butter on medium speed until the mass is fluffy.

4) Add the Greek yoghurt and vanilla extract, and sitr until combined using a spatula. Sift in the flour, salt, baking powder and soda and stir again with the spatula. Make sure it is just combined. Do not over-mix.

5) Transfer the batter to the baking tray and make sure it is evenly spread. Sprinkle the cherries on top so that they cover the surface evenly. Bake for 45 minutes.

Baba’s Notes: Serve with a dollop of yoghurt and a drizzle of honey

Ingredients

2 eggs

1/2 cup flour

1/2 cup greek yoghurt

1/2 cup granulated

sugar of choice

4tbsp butter, softened

1tsp vanilla extract

1tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup fresh cherries, pitted

“Zagrie pećnicu na 175C. Miksaj 2 jaja, 4 žlice omekšalog putera i pola šalice šećera za 5 minuta. Dodaj posudicu Grčkog jogurta, nekoliko kapi vanilije i 180g brašna s praškom za pecivo, sodom bikarbonom i posoli. Prebaci u formu za pečenje i posipaj višnjama bez koštica. Peci 45 minuta i pojedi s još jogurta i meda.

“Use a handmixer to mix 200g of flour with 150g of butter, 100g of dessicated coconut, 2 spoons of sugar, vanilla, baking powder and an egg.

Shape kiflice and bake at 180ºC for 10 minutes. When they are still warm toss them in powdered sugar.”

KOKOS KIFLICE

The ultimate coffee companion. These buttery coconut crescents melt in your mouth with every bite. Kokos kiflice are soft, subtle, and quietly addictive...

1) Preheat oven to 180ºC.

Ingredients

200g flour

150g butter

100g dessicated

coconut

2tbsp granulated sugar of choice

1tbsp vanilla powder

1tsp baking powder

1 egg

2) Combine all ingredients using a hand mixer. Make sure the butter does not entirely melt. After a minute of hand mixing, use your hands to form a dough.

3) Take a tablespoon of the dough and form a smooth ball. Roll it into a cylinder and shape it into a crescent shape. Continue until you have used all of the dough.

4) Bake them for 10 minutes. When they are ready and still warm roll them in powdered sugar.

5) Transfer the batter to the baking tray and make sure it is evenly spread. Sprinkle the cherries on top so that they cover the surface evenly. Bake for 45 minutes.

Baba’s Notes: Best enjoyed dipped into coffee Makes 20

INDEX

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Page 27: Rudolph, W., Alamy Stock Photo and United Archives GmbH (1986). Eine Reise nach Mostar, Herzegowina, Jugoslawien 1980er Jahre. A trip to Mostar, Hercegovina, Yugoslavia 1980s. [Photograph] Alamy Stock Photo.

United Archives GmbH and Alamy Stock Photo (2014). Jugoslawien, Cilipi, Dalmatien, Folklore in Cilipi. [Photograph] Alamy Stock Photo.

Page 29: Rudolph, W. (1975). Folklore in Dalmatien, Kroatien, Jugoslawien 1970er Jahre. Folklore in Dalmatia, Croatia, Yugoslavia 1970s. [Photograph] Alamy Stock Photo.

Page 30: United Archives GmbH and Alamy Stock Photo (2014). Jugoslawien, Cilipi, Dalmatien, Folklore in Cilipi. [Photograph] Alamy Stock Photo.

Page 32– 35: Canva (2025) AI-generated illustrations, created using Canva’s text-to-image tool.

Page 36 – 37 : Hielscher, K. (1920). Yugoslavia From The 1920s. [Photograph] Design You Trust.

Page 38 - 39: Vdovin, I. and Alamy Stock Photo (2012). 10 Dinara coin, Yugoslavia, 1976. [Item Photograph].

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Page 42: HOPPE, E.O . (1950). The Old Bridge, Mostar (Bosnia). [Gelatin silver print. 16.2cm x 22.6cm. Photographer’s title and ink signature on the reverse.] Shapero Rare Books.

Page 43 - 44: Kattan, S. (1890). Panoramic view along the Miljacka river in Sarajevo, Bosnia. [Silver gelatin print (11.5 x 16.5 cm). Good tonal range and in good condition.] Shapero Rare Books.

Page 46 – 49: Canva (2025) AI-generated illustrations, created using Canva’s text-to-image tool.

Page 50 - 51: Blanche Payne Regional Costume Photograph and Drawing Collection (1942a). Embroidery sample, unidentified town, Macedonia (Southern Serbia, former Yugoslavia), circa 1930-1937. [Embroidery] University of Washington Libraries, Special Collections,.

Lililia and Shutterstock (2017). Serbian Embroidery. Shutterstock.

Original Henry Art Gallery (1942). Embroidery samples, Vrlika, Croatia (former Yugoslavia), circa 1930-1937. [Embroidery sample] University of Washington Libraries, Special Collections.

Murphy, A. and Alamy Stock Vector (2021). Bosnia and Herzegovina folk art vector seamless pattern styled as the traditional Zmijanje embroidery design. [Pattern] Alamy Stock Photo.

Page 52: Blanche Payne Regional Costume Photograph and Drawing Collection (1942b). Girl and woman in costume from behind, Rečica, Croatia (former Yugoslavia), circa 1930-1937. [Photograph] University of Washington Libraries, Special Collections.

Page 55: Blanche Payne Regional Costume Photograph and Drawing Collection. (1942). Costume pieces, Vinkovci, Croatia (former Yugoslavia), circa 1930-1937. [Photograph] University of Washington Libraries, Special Collections.

Page 56 - 57: Payne, B. (1942). Girls in costume, Sisak, Croatia (former Yugoslavia), circa 1930-1937. [Photograph] University of Washington Libraries, Special Collections.

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Page 62 - 63: Blanche Payne Regional Costume Photograph and Drawing Collection (1942c). Illustration of men, women, and children in costume, Zagreb (Šestine), Croatia (former Yugoslavia), circa 1930-1937. [Illustration] University of Washington Libraries, Special Collections.

Page 64: Blanche Payne Regional Costume Photograph and Drawing Collection (1930). Illustration of woman in costume, Dalmatia region, Croatia (former Yugoslavia), circa 1930-1937. [Illustration] University of Washington Libraries, Special Collections.

Page 65: Blanche Payne Regional Costume Photograph and Drawing Collection (1925). Illustration of woman in costume, Sarajevo, Bosnia and Hercegovina (former Yugoslavia), circa 1930-1937. [Illustration] University of Washington Libraries, Special Collections.

Page 68 – 70: Canva (2025) AI-generated illustrations, created using Canva’s text-to-image tool. Page 72 – 73: Rudolph, W., Alamy Stock Photo and United Archives GmbH (1975). Urlaub in Split, Kroatien, Jugoslawien 1970er Jahre. Vacation in Split, Croatia, Yugoslavia 1970s. [Photograph] Alamy Stock Photo.

Page 74: Rudolph, W., United Archives GmbH and Alamy Stock Photo (1975). Urlaub in Poreč auf Istrien, Kroatien, Jugoslawien 1970er Jahre. Vacation in Poreč on Istria, Croatia, Yugoslavia 1970s. [Photograph] Alamy Stock Photo.

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Page 79: Rubartelli, F. (1970). Veruschka von Lehndorff, circa 1970. [Photograph] Courtesy of Heritage Auctions. Page 78 – 79: CCN-images (1972). The heydays of the Haludovo Palace Hotel on the island of Krk. [Photograph] CNN.

Page 82 - 83: Rudolph, W., United Archives GmbH and Alamy Stock Photo (1975a). Urlaub in Dalmatien, Kroatien, Jugoslawien 1970er Jahre. Vacation in Dalmatia, Croatia, Yugoslavia 1970s. [Photograph] Alamy Stock Photo.

Page 85: Chalmers, A. (2018). Yugoslavia passport issued circa 1980 to female citizen Antolic Nevenka. Predates the civil war and separation into five new states in 1991/1992. [Photograph] Alamy Stock Photo.

Page 86: Getty Images (1976). Shakira Caine is photographed in a jumpsuit from her namesake label, Shakira Caine Fashion Collection. [Photograph] Harper’s Bazaar.

Page 87: Michael Ochs Archives and Getty Images (1970). Songstress Diana Ross is statuesque in a bronze satin dress with billowy sleeves. The languid fabrication is a hallmark of the decade. [Photograph] Harper’s Bazaar.

Page 88 – 89: Rudolph, W., Alamy Stock Photo and United Archives GmbH (1975a). Urlaub in Istrien, Jugoslawien 1970er Jahre. Vacation in Istrien, Yugoslavia 1970s. [Photograph] Alamy Stock Photo.

Page 90 – 91: Otto, W. and Alamy Stock Photo (1974). Seventies, black and white photo, holidays, tourism, bathing tourists, people take a sunbath, Croatia, at that time Jugoslavia, Yugoslavia, Mediterranian Sea, Adriatic Sea. [Photograph] Alamy Stock Photo.

Page 92 – 93: Otto, W. (1974). Seventies, black and white photo, people, young woman sunbathing, prone, dressed with panties only, holidays, aged 20 to 30 years, Croatia, at that time Jugoslavia, Yugoslavia, Mediterranian Sea, Adriatic Sea. [Photograph] Alamy Stock Photo.

Page 94 – 95: Otto, W. (1974a). Seventies, black and white photo, people, two older women completely dressed in black clothes and wearing kerchiefs sit on a bollard, boy dressed in bathing trunks walks along in front of them, contrast, aged 70 to 80 years, aged 8 to 12 years, Croatia, at that time Jugoslavia, Yugoslavia, Mediterranian Sea, Adriatic Sea. [Photograph] Alamy Stock Photo.

Page 96: Clarke, H. and Condé Nast (1968). Fashion at The Zenith of The Sun. Condé Nast. Page 97: United Archives GmbH , Alamy Stock Photo and Rudolph, W. (1975). Urlaub in Istrien, Jugoslawien 1970er Jahre. Vacation in Istrien, Yugoslavia 1970s. [Photograph] Alamy Stock Photo.

Page 98 – 99: Riemer, H. and Süddeutsche Zeitung (1982). Vacation in Yugoslavia, Dalmatia: Seascape with island and sailing ship on the Dalmatian Adriatic Coast, upstream of Plat, 1982. [Photograph] Alamy Stock Photo.

Page 100 – 101: World Image Archive and Alamy Stock Photo (1987). A Yugoslav Inex Adria Douglas DC-9 aircraft disembarking passengers at an airport in Europe during the 1980s. [Photograph] Alamy Stock Photo.

Page 102 - 103: The Poreč Region Local Museum - Museo del territorio parentino (1970). Porec Beaches 1970s. MyPorec.

Page 104: Harper’s BAZAAR (1968). Harper’s BAZAAR Magazine August 1968. [Magazine Cover]

Page 105: Kota, N. and Alamy Stock Photo (1971). Couple with slouchy pants, Belgrade, Yugoslavia, 1971. [Photograph] Alamy Stock Photo.

Page 106 – 107: Kota, N. and Alamy Stock Photo (1971b). Pepsi Cola car truck, Belgrade, Yugoslavia, 1971. [Photograph] Alamy Stock Photo.

Page 108 - 109: Angeles, C. and Alamy Stock Photo (2010). CROATIA, Dubrovnik, Dalmatian Coast, relaxing at East West Beach with the old city of Dubrovnik in the background in B/W. [Photograph] Alamy Stock Photo.

Page 110: Marineau, G. and WWD (1977). The scene during Loulou de la Falaise and Thadee Klossowski’s post-wedding bash (weeks after their marriage ceremony), 1977. [Photograph] WWD.

Page 113: Vogue UK (1965). Francoise Dorleac wearing a kaftan from liberty (Vogue UK 1965). [Photograph]

Page 114 – 115: Rudolph, W., United Images Archive and Alamy Stock Photo (1975). Urlaub in Zagreb, Kroatien, Jugoslawien 1970er Jahre. Vacation in Zagreb, Croatia, Yugoslavia 1970s. [Photograph] Alamy Stock Photo.

Page 116 – 117: Kota, N. and Alamy Stock Photo (1979). Ferry, Yugoslavia, April 1979. [Photograph] Alamy Stock Photo. Page 119: Getty Images (1974). LOS ANGELES: Twiggy attends 46th Annual Academy Awards . [Photograph]

Page 120 – 121: Rudolph, W. and Alamy Stock Photo (1975). Badeurlaub in Kroatien, Jugoslawien 1970er Jahre. Beach holiday in Croatia, Yugoslavia 1970s. [Photograph] Alamy Stock Photo.

Page 124: Szwangruber, D. (2008). picturesque scene of young girl sunbathing on a rocky beach in Croatia. [Photograph] Alamy Stock Photo.

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Page 135 – 165: © Fabijana Schaefer, Page 143: F. S. (2025) Bakery interior photograph [photograph]. Lighting adjusted using OpenAI’s DALL·E model.

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Page 218: 4Element and Yves Saint Laurent (2025). Yves Saint Laurent Vintage mini coin gold necklace. [Photograph] 4Element.

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Forte Fetch (2025). Forte Forte crystal-embellished waistcoat. [Photograph] Far Fetch.

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Curried Myrrh and Free People (2025). Guipure Lace Hair Scarf, Curried Myrrh. [Photograph] Free People.

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Page 230: Zara (2025a). Plain knit waistcoat top. [Photograph] Zara.

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Page 249: Canva (2025) AI-generated illustrations, created using Canva’s text-to-image tool.

Page 253: Canva (2025) AI-generated illustrations, created using Canva’s text-to-image tool.

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Page 257: Canva (2025) AI-generated illustrations, created using Canva’s text-to-image tool.

Page 259: OpenAI. (2025). Palacinke – AI-generated image of a pancake on a plate with lace tablecloth, used in recipe chapter. Created using ChatGPT with DALL·E, July 2025.

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Page 307: Canva (2025) AI-generated illustrations, created using Canva’s text-to-image tool.

Page 309: Holly (2015). Parmesan and Herb Roasted Potatoes. [Photograph] 3 Yummy Tummies.

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Page 317: Canva (2025) AI-generated illustrations, created using Canva’s text-to-image tool.

Page 319: ChatGPT (2025) AI-generated image of baklava, 28 July. Created using OpenAI’s DALL·E model.

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This book would not have been possible without the generous guidance, encouragement, and belief of many people.

To Teresa — who was always on the same wavelength as me — for inspiring me to keep pushing limits, encouraging me to trust my instincts, and understanding Babana in a way that made the creative process feel exciting.

To my professors at the Vogue College of Fashion, for their insight, patience, and for teaching me everything there is to know about making an idea tangible.

To my classmates, whose unfiltered thoughts and honest opinions taught me as much as any classroom could.

To my Baba and Dida, Ana and Fabijan, who have inspired me since I was a little girl.

To my sister, Miah, who woke at the break of dawn to catch the perfect light for photographs.

To my mother, the best stylist of all time.

To London.

To the Adriatic. This is as much your story as it is mine.

BABANA

No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission from the copyright holder.

First edition, August 2025

Printed and bound in the United Kingdom

Design & layout: Fabijana Schaefer

Photography: Fabijana Schaefer

Illustrations: Fabijana Schaefer, AI-generated