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24 days 6 countries 12 cities 85 meals and many glasses of rakija

“How can you girls eat so much and not be fat?�


Кајмак

Kajmak Cream cheese


Dejan’s Kajmak Ingredients: 2 l (or more) of unpasteurised, unhomogenised (raw) cow or sheep milk 1 teaspoon salt

In a medium saucepan, bring the milk to a rolling boil. Continue to cook the milk slowly over a medium heat for about two hours. Turn off the heat and let it cool down completely without stirring (4 to 5 hours). Skim off the cream that has accumulated on the top and refrigerate. Repeat this boiling and cooling process several times, (with new milk) skimming off the cream and adding it to the container in the refrigerator. Add salt and mix well. Store in an airtight container refrigerated for up to 2 weeks.

Dejan

Skopje, Macedonia “To make kajmak you have to beat the milk. You take out the fat to make kajmak and for this reason Serbian cheese is quite dry.” From left to right: Belgrade, Serbia | Pristina, Kosovo | Sofia, Bulgaria | Jablanica, Bosnia Herzegovina | Skopje, Macedonia | Andrijevica, Montenegro Skopje, Macedonia | Uzice, Serbia


George

Belgrade, Serbia “Kajmak is typically Serbian.”

Igor

Sofia, Bulgaria “We have kajmak, it’s Serbian.”

Jelica

Belgrade, Serbia “About kajmak, people say it is an authentic Serbian recipe, however the word itself is Turkish.”


Чварци

Cvarci Cracklings


Jelica’s Cvarci Ingredients: 1500 grams of porkfat paprika powder salt Cvarci is basically the fat (and perhaps some of the skin), taken from the belly of a full grown pig. Cut the bellyfat into cubes and and melt this in a large pan. Keep frying the fat until small pieces of meat and maybe a bit of skin will float to the top. This is cvarci. It’s really crispy and the cvarci should be golden brown on the outside but still white within. This with a bit of salt and paprika powder on bread, some onion on the side and a slivovica is just... perfect!! Strain the liquid fat which is left over after making the cvarci and pour this into clean bottles and let it cool. This porkfat will be handy to have around when cooking Balkan dishes.

Gordana

Belgrade, Serbia “Don’t order cvarci in Sarajevo. They will shoot you.”

Belgrade, Serbia


Verica

Skopje, Macedonia “If you like cvarci, you have never seen how it is made. They basically take the fat out of a pig, cut it in slices and fry it for hours and hours.�


Profile for Miguel Vroomen

Preview Balkan's Finest  

A preview to the documentary cookbook Balkan's Finest. More info at http://voordekunst.nl/vdk/project/view/805-balkan-s-finest Enjoy the...

Preview Balkan's Finest  

A preview to the documentary cookbook Balkan's Finest. More info at http://voordekunst.nl/vdk/project/view/805-balkan-s-finest Enjoy the...

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