Attic Recipes — Vintage Recipes & Traditional Cooking
Known as razlevuša, this rustic bake pours a loose cornmeal, kajmak, cheese, and egg batter into a pan and bakes it until golden — a hearty, standalone dish.
A tangy, probiotic-rich cold soup made from fermented sauerkraut brine, served with leek, crushed red pepper, and olive oil.
A whole veal kidney rubbed with marjoram, wrapped in a thin veal cutlet, braised in white wine, and roasted with mushrooms in a rich sour cream sauce.
Carrots and sour apples, simmered soft, puréed, and slowly cooked down with sugar and vanilla into a smooth, spreadable jam.
A rich bone broth made from pork, veal, and beef bones, built on caramelized root vegetables and finished with a sour cream thickening and a splash of vinegar.
Aged beef tenderloin coated in a mushroom and caper paste, wrapped in golden puff pastry — a celebration roast from the early 20th century.
Traditional lacto-fermented shredded cabbage with carrot, apple, and caraway seed — packed into a jar and left to ferment in its own brine for two weeks.
Thick rounds of salted, pan-fried eggplant simmered in a rich fresh-tomato sauce with green pepper and parsley — a traditional fasting dish served warm or cold.
A rich, caramel-infused homemade liqueur that replicates the deep, sweet character of Malaga wine using red wine, dark rum, vanilla, and raisins.