Chapters from the Balkans —

Meze - Starters

I love the simple elegance of this whole fish with rice filling. The presentation of the dish is just so beautiful. My Australian husband fell in love with this recipe when I first made it for him.

 

Salata - Salads

I love the delicate flavor of Cornish hens with wilted cabbage. This recipe is so simple and rustic.

 

Supa - Soups

Many varieties of mushrooms grow wild throughout the regions of Macedonia. Cremini or button mushrooms are still among the most common cooking mushrooms, but the Boletus family mushrooms, found predominantly in the oak forests, are also widely used. It is the same variety as the porcini or penny bun mushroom and, if you can find them fresh (not dried and reconstituted), I highly recommend trying them in this recipe.

 

Meso - Meat

My grandfather was a self-taught chef and had a thriving restaurant in Toronto. He would make this stew for us whenever we visited for Sunday lunch. In the villages where my grandparents grew up, this stew would typically be made in the spring, in the months after Easter while lamb was readily available. I love making this for a small group of friends or family coming over because it can be made in advance and reheated without compromising the flavor of the stew.

 

Zhvina - Poultry

Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes.

 
 
 
 
 

Riba - Fish

Beets grow really well in Macedonia but are really only used for salads, rather than in hot meals. My aunt Marty made this salad almost every day when I visited her in Australia. Her garden was full of beets, and I always think of her when I make this salad.

 

Zelenchuk - Vegetables and Sides

I developed this recipe because, as much as I love the process of making Bourek or Banitsa, it is a labor of love and I don’t always have the time. I experimented with rolling out store-bought puff pastry dough very thinly with flour, and the result is as close as you. can get to the homemade dough.

 

Leb - Breads

Tomato plants seem to just explode with ripe tomatoes all at once. My family’s garden is always so bountiful with tomatoes in the last few weeks of summer. This is a great way to utilize an abundant harvest. They are great to snack on, or you can serve them as a mezze or side dish, drizzled with a little olive oil.

 

Slatko - Sweets

These plum preserves are delicious as a sweet treat or as an accompaniment to cakes and breads. We often eat them straight from the jar or with a small drizzle of yogurt and chopped walnuts over the top. AS kids, we also used to mix the syrup with sparkling water to make plum soda.

 

Zimnica - Preserves

Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.