Balkan Spaghetti Recipes

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BALKAN SPAGHETTI

Make and share this Balkan Spaghetti recipe from Food.com.

Provided by Strawberry Girl

Categories     Spaghetti

Yield 1 serving(s)

Number Of Ingredients 8



Balkan Spaghetti image

Steps:

  • Cook spaghetti until al dente. Return the spaghetti to the still-hot saucepan and toss it, with two forks, with a tablespoonful of butter.
  • See that every strand of spaghetti is coated with the butter.
  • In a small pan, heat the oil and fry the chopped garlic in it for a minute or two, then add the tomato paste, and season with salt and a good grate of black pepper.
  • Take the pan off the heat, add the yogurt and pour the mixture over the spaghetti.

Nutrition Facts : Calories 1966, Fat 111.7, SaturatedFat 27.1, Cholesterol 76, Sodium 695.3, Carbohydrate 198.7, Fiber 9.5, Sugar 28.4, Protein 44.6

1/2 lb spaghetti or 1/2 lb buckwheat noodle
3 ounces olive oil
3 tablespoons tomato paste
1 tablespoon butter
2 1/2 pints water
2 (175 g) cartons balkan style yogurt (I use plain yoghurt if Balkan is not available)
3 cloves garlic
to taste salt and black pepper

KAJMAK WITH HERBS

Kajmak is a thick, tangy clotted cream from the Balkans usually made with sheep's or cow's milk. It's often served with Balkan burgers, pljeskavica.

Provided by Julia Moskin

Categories     easy, quick, condiments, dips and spreads

Time 10m

Yield About 2 cups

Number Of Ingredients 11



Kajmak With Herbs image

Steps:

  • Bring cream cheese, butter, ricotta and sour cream to cool room temperature. In a mixer or a food processor, combine cream cheese and butter and mix until fluffy and smooth. Mix in ricotta and sour cream.
  • Add remaining ingredients and mix or process until thoroughly incorporated. Cover and refrigerate until ready to serve, up to 3 days. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 152 milligrams, Sugar 2 grams, TransFat 0 grams

4 ounces cream cheese
4 ounces (1 stick) butter
4 ounces ricotta
4 ounces sour cream
1 garlic clove, minced
1 shallot, minced
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary (optional)
Salt
black pepper to taste

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