Search Results: balkan

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce. That being said, I loved mopping…

Stuffed Cabbage Rolls Sarma

Stuffed Cabbage Rolls Sarma

One more old recipe repost because it is winter season, this is comfort food that we love during winter, and you guys kept asking for this recipe. So here is my stuffed cabbage rolls or as we like to call them, Sarma! As much as…

Boiled Potatoes with Butter and Parsley

Boiled Potatoes with Butter and Parsley

Boiled Potatoes with Butter and Parsley

What is your favorite way to eat potatoes? I feel like that I don’t have a favorite way. I simply love potatoes. Just like pasta, potatoes are a staple of my household. Potatoes are important in my life and in lives so many people…

if they were not important or so damn delicious, there certainly wouldn’t be over 50 different words describing potatoes in Irish.

Yes! I checked because I have nothing better to do than check how to say potatoes in every language… there is even article saying describing potatoes in 90 different Irish words. 

Boiled Potatoes with Butter and Parsley

I don’t know if I ever told you but many times when my husband and I go to the restaurant to eat I order a bowl of mashed potatoes with gravy. I am not exaggerating. You can check my delicious recipe HERE.

Then there are French fries, baked potatoes, roasted whole potatoes or steak wedges, and here I am sharing boiled. I mean so many different ways that we can prep our tatoes.

So, I grew up with potato salads. Not like American Potato salads, more like vinegar-oil based on a tone of onion in it and that’s pretty much my favorite potato salad in the whole world. I made a similar one here on my blog:

Easy Red Potato Salad

Like I said so many times before, many dishes give me those flashbacks to the years when I was in high school or even younger.

So, lately, I have been really enjoying sharing with all of you some of those dishes, as well as with my own family. I like introducing my kids to some of those recipes.

They are all amazingly easy, yet extremely tasty. What is my cuisine you might ask? Well, it’s from all over Balkan so I’d say it’s Balkan Cusine, but that’s not completely correct.

On the map, you can find Southeastern Europe and there lies Balkan with many countries that got almost identical cuisine., even the languages are somewhat similar. They influence each other in so many ways.

You have a little bit of comfort food, incredibly sweet desserts, but a whole lot of Mediterranean and healthy recipes as well.

I would have to say that I grew with the best of both worlds, and in times when food was not as processed and kids played outside with no access to electronics. Good times!

Man, I love the 80s! 😀 I am connected to the 90s too because I was in high school by then and I just loved every single moment, happy or sad, easy or hard. It was seriously the best! 

I hope you try this easy recipe because it is truly delicious. Hey, if you try this recipe or any other from my blog please share with me on Instagram.

Boiled Potatoes with Butter and Parsley

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3 

Boiled Potatoes with Butter and Parsley

Delicious and super easy recipe for Boiled Potatoes with Butter and Parsley

Course Salad, Side Dish
Keyword salad, side dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 5 Potatoes medium size, not too small or too large
  • 2 tbsp. Butter unsalted
  • 1 tsp. Dried Parsley
  • Salt and ground black pepper to taste

Optional ingredients

  • Green Onions
  • Fresh Parsley

Instructions

  1. Wash the potatoes very well, then boil them in the large pot with enough water to cover over the potatoes. Cover and cook on medium-high heat for 30-40 minutes or until the potatoes are tender.
  2. When the knife goes through the potato easily, the potatoes are cook through.  Take them off the head, drain and fill the pot with cold water. Allow the potatoes to cool down for at least 5 minutes, but do not leave them in the cold water for too long. Just enough so you can handle them.
  3. While the potatoes are still warm peel by using back of the knife and just pull the skin.  I am using back of the knife because I don’t want to lose too much of flash and most of the time you would cut through the potato if you using regular side. Anyhow, peel the potatoes and cut into equal as possible cubes, dice or bite sizes.
  4. Season the potatoes with salt and pepper to taste. Start with a generous pinch of salt and taste. You can always add some more salt later.
  5. Meanwhile, melt the butter then add dried parsley. You can use fresh parsley if you wish.
  6. Pour over the potatoes and toss it well.
  7. Now, you can add some chopped green onions just before serving. Totally up to you, but it tastes fantastic with green onions. Serve it warm. 

    If you place it in the fridge you must warm it up for the butter to loosens up, but you will have to keep it in the fridge if you have any leftovers. 

Recipe Notes

Tip If the butter is too light I add a dash of turmeric powder to make the butter more yellow and it looks prettier, plus it is healthier.

Zesty Zoodle Salad

Zesty Zoodle Salad

Zesty Zoodle Salad is very Healthy, so Delicious and quite simple to prepare. I must tell you that this one is going to surprise you! I have made zoodles for quite some time now, and I love the fact that it tricks your mind that…

Beef Goulash Stew

Beef Goulash Stew

I have been making this exact beef goulash stew for about 18 years. Of course, I am eating this very meal my entire life. Beef Goulash is near and dear to my heart. I made goulash stew before with turkey meat, chicken and pork as…

Phyllo Meat Pie Pastry —Burek

Phyllo Meat Pie Pastry —Burek

Phyllo Meat Pie Pastry — Burek

When it comes to any type of pie, you all can kinda guess that I go nuts. Now, this is not your typical pie, but when you translate “pita”, pie is the word that pops up. So we can officially call it a pie. See, some part of the country would actually call it a pita, and some burek. But I will say, call it whatever you want, it is still delicious.

Some of you are probably familiar with “Burek” or Börek, with many similar names across Europe, especially Balkan Peninsula -Southeast Europe.

Burek is a baked filled pastry made of a thin, flaky dough known as phyllo (or yufka – not Markook/Shrak, a flatbread). That is found in the cuisines of the former Ottoman Empire. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries.

Not only did I grew up watching women make Burek with homemade dough made from scratch, but I was eating it almost every day during my high school years.

Phyllo Meat Pie Pastry Burek

I have pretty fond memories of my school days. I had to travel quite a bit to get to my school, about 2 hours on a good day; going from the bus, then jumping into a few different trolleys, which was pretty exhausting for 13 or 14 years old. Anyhow, time runs fast if you stumble across a friend.

Getting up very early and eating breakfast was not an option because I could not eat at that hour. Even if you try to pay me to do it. Anyhow, about half of the mile from my school there was a bakery on the corner of the street.

Oh, I think I can smell it instantly just by remembering the freshly baked bread at 6 or 7 am. Sweet pastries, pies, and different types of Burek; cheese Burek, meat, spinach, etc. The whole street would have a pleasant aroma of that bakery that just draws you in to get your breakfast, hot and freshly made. Nothing beats that, seriously!

Check out other phyllo dough recipes

Many women, from Balkan Peninsula, can make dough from scratch, me, well not really. To tell you honestly, I cannot make that dough even if you install a “how to” video in my head. God knows, I tried, but no luck whatsoever. So, I gave up. Yup! I gave up and enjoyed a stress-free Burek made with Filo dough, whoch is still a very tasty.

Phyllo Meat Pie Pastry Burek

It is simple as it looks, so let’s do it! 

Phyllo Meat Pie Pastry — Burek

Course Appetizer, Brunch, Party Food
Cuisine Bosnian, Croatian, Serbian, Turkish
Keyword beef, lunch, pastry, baking
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 1 pack Phyllo dough Filo
  • Oil -to brush the dough

Filling:

  • 1 tbsp. Oil
  • 1/2 Onion sliced or shredded
  • lbs.  1kg. Ground Beef 80%/20% fat
  • 1 1/2  tsp. Beef Bouillon Powder or to taste
  • 1/2 tsp. Ground black pepper
  • A pinch of Kosher salt

Instructions

  1. Preheat the oil, and drop sliced or shredded onion in the pan. Saute for 5 minutes -if you slice the onion, it will take more time to cook.
  2. Add ground beef and the rest of the ingredients for the filling. Mix, and try to break ground beef into small chunks. Cook until meat is no longer red (bloody), and it looks cooked completely. Take out the oil -I usually place a lid over it and drain as much grease as I can, or you can spoon it out. Set aside and start with the next step.
  3. Open up the box of filo dough. If you are going to use for fewer people use fewer sheets. I always use two (2) Phyllo sheets at the time.
  4. Grease the baking pan with oil, and preheat oven to 375F (190C)
  5. Place two sheets on a clean and dry countertop (you can use a wooden cutting board and similar. Make sure to cover the rest of the phyllo sheets with the clean kitchen towel to prevent from drying.)
  6. Using a slotted spoon, spoon in sauteed seasoned ground beef and put in the middle of the phyllo sheet. Fold both ends in, and roll the sheet away from you to the other side, grabbing at the same time filling. Make sure that the ends are in while you are rolling from the outside in. Roll it until you reach the end. It does not have to be tight, and your hands have to be dry because the thin dough is easily breakable.
  7. You can make it into a circle, just by adding more rolls around until you reached the center of the pan or you can use a rectangular/square baking pan and make them into long individual strips/rolls. Continue until baking pan is filled with rolls. After the first time, you will see which way is working best for you.
  8. Brush the dough with the oil and bake for about 20 minutes, OR until the dough is golden. Before taking it out, 3-4 minutes: Mix water with few drizzles of oil, and you can either dip your fingers and flick some water on the Burek (Causing the water to fly on the crunchy dough), or use the brush and brush a little on top of the Burek. Bake a few more minutes.
  9. Cover the pie with the clean kitchen towel for at least 5 minutes and serve it with buttermilk, yogurt, or sour cream, because it is the best with those kinds of dairy.

Recipe Notes

Technically speaking, if you’re following “serving size” rules, 4 people could eat comfortably, especially if you serve it with salad, but that never happens in my world, so it is really for 2 adults.

 

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Stuffed Peppers with Ground Beef and Rice

Stuffed Peppers with Ground Beef and Rice

Stuffed Peppers with Ground Beef and Rice is a recipe that I can say with the confidence I know how to make blindfolded. It is the eldest son’s favorite meal. Stuffed peppers are one of those meals that it does not take too much of…

Potato and Leek Phyllo Pastry

Potato and Leek Phyllo Pastry

Potatoessss!!! It is a staple of my house, like probably everywhere else in the world. We can turn so many amazing dishes out of potatoes, and it is comfort food for me. If I tell you that I… Don’t laugh! OK! Here ya go, most…

Cabbage and Barley Rice Soup

Cabbage and Barley Rice Soup

Cabbage and Barley Rice Soup

Even though I did not have cabbage in my garden to make Cabbage and Barley Rice Soup I was still so excited that my garden produced beautiful veggies.

Still, it was fantastic to pick some fresh produce and cook with it for my family.

Those green monsters, as well as bunnies and birds, ate a lot of it.

I guess that’s okay, next time I will be more prepared as this was my first real-real garden.

Most of the ingredients that you see in the pictures are either from our garden or organic. By the way, those yummy red tomatoes are from my neighbour.

TAP HERE FOR MORE TASTY SOUP RECIPE IDEAS

They have the sweetest and juiciest tomatoes ever, so he always brings us during summertime. Don’t I have the best neighbour?

I just wish mine turn out like that. Seriously, they are so good that I eat them like an apple.

I really hope you give this simple soup a try because it is delicious, but I understand that it is not everybody’s cup of tea.

Cabbage and Barley Rice Soup

I need something spicy with it for example to give more heat and flavour, my daughter loves it with onions and boys to dip bread in and eat it with pickles.

If you are a cabbage lover, this soup is for you, plus it is very healthy and light.

On the other hand, you CAN add bacon, smoked sausage/meat in it to give you that smoky flavour.

We love it like that too, and it is not bad at all however since we try to have sometimes clean meals, I omitted bacon or any meat.

CHECK OUT OTHER CABBAGE RECIPES

So it is truly very healthy soup. However, you may add any meat that you wish. These few days have been a little colder than usual.

Actually, it’s very unusual to have a temp in 70’s F in mid of July so comforting soup is just what we needed.

Recipe
Cabbage and Barley Rice Soup Step by Step instructions

Now, if you don’t like barley rice, you can add few cubed potatoes, brown rice, lentils or rice, but we love barley so that’s why I am adding it most often.

If you get inspired and make Cabbage and Barley Rice Soup, please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you!

Recipe
Yield: Serves 4

Cabbage and Barley Rice Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Yummy and easy Cabbage and Barley Rice Soup

Ingredients

  • 1 tbsp. Olive oil
  • 1/2 Onion chopped (any onion will do)
  • 2 medium carrots sliced
  • 1 celery rib chopped
  • 3 garlic cloves finely chopped
  • 2 lb Cabbage Head sliced
  • 2 cups of Beef broth/vegetable or chicken
  • 2 cups Water
  • Salt and Pepper to taste
  • 1 {Beef} Bouillon Cube
  • 1 tsp. Red Hot Chili Pepper Flakes Korean gochugaru
  • 1 cup Barley Rice
  • 1 dried Bay Leaf

Instructions

  1. In a large pot add oil and saute chopped onion for few minutes, then add carrots, celery, and garlic. Saute all together for additional few minutes.
  2. Add Sliced Cabbage, and pour broth and water, stir.
  3. Add seasonings; salt, pepper, bouillon cube, chili pepper flakes.
  4. Put in Barley Rice and stir well.
  5. Cover and let it cook for 20 minutes under the lid, then stir again and place lid halfway open.
  6. Let it cook until barley rice is completely cooked. It will still be chewy but after 45 minutes should be completely cooked. Serve hot!

Notes

This soup can be stored in the fridge in an airtight container for up to 5 days. You can add more vegetables, such as peppers, peas, green beans, potatoes etc. OR instead of rice, you can add lentils.

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Sauteed Sauerkraut with Smoked Sausage

Sauteed Sauerkraut with Smoked Sausage

I think every household has their favorite dishes that end up on their dining room table on a weekend when a family gathers.