Balkan-Inspired Weekend Brunch: Four Delicious Recipes to Try at Home

Looking for the ultimate weekend brunch inspiration? Here are four incredible, Balkan-inspired recipes that bring warmth, flavor, and a lively atmosphere straight to your table, perfect for sharing with friends alongside a cold drink.

Turkish Gözleme with Spinach and Cheese

A popular Turkish street food given a delightful, slightly rustic homemade adaptation. Thin dough stuffed with spinach and savory cheeses.

Ingredients (5 servings):

• For the dough: 500g white flour, 350g yogurt, 10g salt, 10g baking powder, 5g sugar, 5g oil.

• For the filling: 500g spinach, 350g Tulum cheese (or feta), 350g Georgian cheese, salt to taste.

Instructions:

1. Mix all dough ingredients in a mixer with a dough hook until smooth, pliable, and non-sticky. Divide into 5 balls of roughly 100g each.

2. Briefly sauté the spinach until wilted, chop it finely, and mix thoroughly with both cheeses. Adjust salt if needed.

3. Roll out each dough ball into a standard plate-sized circle. Place about a tablespoon and a half of filling on one half, fold over, and seal the edges tightly.

4. Cook in a slightly oiled non-stick skillet over medium heat for about 2 minutes per side until deeply golden. Serve warm with a fresh rocket, red onion, and nectarine salad dressed with olive oil and sumac.

Vibrant Green Shakshuka

A wonderful green variation of the classic shakshuka, featuring eggs cooked over a bed of leeks, onions, and spinach.

Ingredients:

• 40g butter

• 1 large onion, coarsely chopped

• 2 leeks (white parts only), sliced

• 300g spinach leaves

• Pinch of nutmeg, salt, and black pepper

• 50g heavy cream

• 4 eggs

Instructions:

1. Melt butter in a skillet, add onions and leeks, and sauté over medium heat until soft and translucent.

2. Add spinach, cooking until wilted, then season with nutmeg and salt.

3. Pour in the heavy cream, simmer gently for about 4 minutes until thickened.

4. Create four wells in the mixture and gently slide in the eggs. Lower the heat, cover, and cook until the whites are set and yolks remain runny. Season and serve immediately.

Balkan-Twist Croque Madame

A hearty upgrade to the French classic, featuring rich brioche or challah, melted Kashkaval cheese, and savory pastrami.

Ingredients:

• Fresh challah or brioche slices

• Soft butter for spreading

• Grated Kashkaval cheese

• Lamb pastrami or bacon

• Dijon mustard for serving

• Fried eggs

Instructions:

1. Butter one side of each bread slice. Top half of the slices generously with grated cheese and pastrami, then sandwich with the remaining slices.

2. Toast the sandwiches in a buttered skillet over medium heat until golden and the cheese melts.

3. Transfer to a preheated oven at 180°C for 4 minutes. Top each sandwich with a freshly fried sunny-side-up egg and serve with quality mustard.

Creamy Scrambled Eggs with Spinach and Sausage

Velvety, slow-cooked scrambled eggs paired with buttery spinach and a juicy, plump sausage.

Ingredients (2 servings):

• 300g spinach and a little butter

• 4 eggs, 30g heavy cream, 30g milk

• A juicy artisan sausage (such as Greek loukaniko)

Instructions:

1. Sauté spinach in butter until wilted and keep warm.

2. Blend eggs briefly for a uniform texture, then cook slowly in a buttered pan over low heat, stirring continuously while gradually adding extra butter, milk, and cream until velvety.

3. Pan-fry the sausage until crisp and thoroughly heated. Serve the scrambled eggs over the warm spinach, topped with the sliced sausage.