International Cuisine

Exploring the world through food.

Kosovo Avjar (Roasted Red Pepper Spread)

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Kosovo Avjar is a staple found on nearly every table in Kosovo, especially during the autumn months. This delicious roasted red pepper spread has many uses but one of the best is simply spread on a delicious piece of Pitalke bread, or any bread for that matter.  The peppers, often times a combination of hot and sweet along with a little eggplant, are roasted before they are cooked down.  The result is a smoky deliciousness.  This recipe makes only one small jar of avjar.  Feel free to double etc. if you want to make more. Enjoy!

Kosovo Avjar

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5 from 1 vote

Kosovo Avjar (Roasted Red Pepper Spread)

Course Appetizer
Cuisine Kosovo
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 1 jar
Author International Cuisine

Ingredients

  • 2 lbs red bell peppers or mix of hot and sweet to your liking
  • 1 eggplant
  • 4 cloves garlic minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Roast peppers on a grill or over a fire.
  • Cook until the skin on the bell peppers blacken and blister, cook the eggplant until fork tender and if using hot peppers just till the skin bubbles.
  • Place everything in a plastic bag or run under cold water to remove the skin adn seeds
  • In a pot, add the peppers, eggplant, garlic, vinegar, salt and pepper and oil.
  • Simmer over very low heat for a few hours. Stir occasionally so that the moisture evaporates and you are left with a beautiful spread.
  • Put into a sterile glass container and refrigerate
  • It will last several weeks in the refrigerated
  • Serve with bread

 

 

Kosovo Pitalke (Bread from Prizren)

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Kosovo Pitalke is a soft pillowy bread that comes from the Prizren region of Kosovo.  It is delicious right out of the oven and topped with the roasted pepper spread called avjar.  This is a simple recipe and the results are super.  This bread would be lovely with just about any topping. Enjoy

Kosovo pitalke

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5 from 1 vote

Kosovo Pitalke (Bread from Prizren)

Course Bread
Cuisine Kosovo
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1/4 cup warm water
  • 1 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 cup water you may not use it all
  • water in a spray bottle to spritz the bread just before going into the oven.

Instructions

  • Heat pizza stone or cast iron skillet in the oven to 320 degrees
  • Mix the first 3 ingredients and set aside until it turns frothy
  • In a bowl, mix the flour and salt together
  • Add in the yeast mixture
  • gradually add water until you make a soft dough ( you likely will not use all the water)
  • Knead the dough for 10 minutes until smooth and elastic
  • oil the dough and cover with cloth
  • Let it rise to double the size
  • Divide the dough into four rounds and flatten with your hand
  • let rise 10 minutes
  • Remove the skillet or stone from the office
  • Dust with flour
  • spray the dough with water just before placing the stone or skillet back in the oven
  • Bake until puffed up, about 7-10 minutes don't open the oven door beforehand
  • Remove and enjoy hot with some avjar.

 

 

Kosovo Tavë Kosi (Baked Lamb and Rice with Yogurt)

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Kosovo Tavë Kosi is a delicious baked lamb dish with rice and yogurt.  The lamb is first cooked with garlic and rice and then seasoned with oregano.  The dish is smothered in a yogurt egg mixture that turns golden brown and souffle like in the oven.  The result is almost like a shepherds pie.  It is light however and has a tartness from the yogurt.  A lovely main dish for any occasion. The dish originated in Albania.  Enjoy!

Kosovo Tave Kosi

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3 from 2 votes

Kosovo Tavë Kosi (Baked Lamb and Rice with Yogurt)

Course Main Dish
Cuisine Kosovo
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8
Author International Cuisine

Ingredients

  • 6 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 2 lb. lamb shoulder trimmed and cut into 1" pieces
  • Salt and freshly ground black pepper to taste
  • 1 ⁄3 cup flour
  • 3 tbsp. long grain white rice
  • 4 cloves garlic finely chopped
  • 3 tbsp. finely chopped oregano
  • 4 cups plain yogurt
  • 1 ⁄8 tsp. freshly grated nutmeg
  • 5 eggs

Instructions

  • Heat oven to 375 degrees
  • Heat 3 tbsp. butter and the oil in a 6-qt. saucepan over medium-high heat.
  • Season lamb with salt and pepper and toss with 1⁄4 cup flour.
  • Cook lamb, turning as needed, until browned, 10–12 minutes.
  • Add rice, garlic, and 1⁄2 cup water; boil.
  • Reduce heat to medium-low; cook, covered, until rice is just tender, about 15-20 minutes.
  • Stir in oregano, salt, and pepper and transfer to a 9" x 13" baking dish; set aside.
  • Melt remaining butter in a saucepan over medium-high heat.
  • Whisk in remaining flour; cook until smooth, 2 minutes.
  • Remove from heat; whisk in yogurt, nutmeg, eggs, salt, and pepper until smooth.
  • Pour yogurt sauce evenly over lamb mixture.
  • Bake until golden and the lamb is tender, 45–60 minutes.

 

 

Kosovo Sallate (Citrus Salad)

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Kosovo Sallate is a delicious citrus salad that is light and refreshing. It has both sweet oranges and tangy lemon, it is then combined with some white brined cheese and hard boiled eggs.  Topped with salty brined black olives along with some fresh mint.  The whole salad is then drizzled with a good extra virgin olive oil. The result is a burst of flavors for all the senses in every  bite.  I loved this salad and I will make it often, I hope you do too.

kosovo sallate

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5 from 2 votes

Kosovo Sallate (Citrus Salad)

Course Salad
Cuisine Kosovo
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 oranges peeled and sliced into thin discs
  • 1 lemon peeled and sliced into thin discs
  • 1/4 cup black olives in brine
  • 1/2 cup sliced brine cured white cheese like feta
  • 4 hard boiled eggs peeled and sliced into rounds
  • small bunch of fresh mint minced plus a couple whole leaves to garnish
  • salt and pepper to taste
  • Extra Virgin olive oil

Instructions

  • Arrange the slices of oranges, lemon cheese and eggs on a platter.
  • Top with olives
  • add the minced mint
  • salt and pepper to taste
  • drizzle the whole salad with olive oil
  • Garnish with mint leaves
  • Serve

 

Kosovo Kurore (Honey Treats)

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Kosovo Kurore is a popular treat to enjoy at the end of a meal or just with a nice cup of coffee. These little treats are made with fried dough that is flavored with lemon zest and brandy.  They are then dipped into a honey coating with ground almonds and bits of raisins and apricots.  They are a little tricky to make as the dough is soft and sticky but once fried and dipped, perfectly yummy!

Kosovo Kurore

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5 from 1 vote

Kosovo Kurore (Honey Treats)

Course Dessert
Cuisine Kosovo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Author International Cuisine

Ingredients

  • 3 eggs
  • Vegetable or safflower oil
  • 2 tbsp of brandy
  • Rind of 1 lemon grated
  • Approx. 1 1/2 cups all purpose flour +/-
  • 1/4 cup dried fruit
  • 1/3 cup ground almonds
  • 2 cups honey

Instructions

  • Beat the eggs with two tablespoons of oil, the brandy and the grated lemon rind.
  • Add as much flour as is necessary to produce a soft dough
  • Heat a skillet with oil or your deep fryer to medium high
  • Flour your hands and roll the pieces of dough between your palms to make them into small balls. Fry them lightly in oil until golden and drain them on a paper towel
  • set aside.
  • Cut the dried fruit into small pieces and mix in a saucepan with the almonds and honey.
  • Warm on the stove until the ingredients are combined together.
  • Add the fried balls to the honey mixture, turning so that the balls are covered in honey.
  • Leave them in the honey for approximately ten minutes and then transfer to a well-greased round baking tray, placing the balls round the edge and leaving a space in the middle.
  • Leave to cool before serving.
  • Serve with coffee or tea