Baking

Prebranac is one of the staple dishes of Serbian, Bosnian and Macedonian cuisine. It is one of the classic comfort foods of Balkans – a casserole of caramelized onions and white beans, in a sauce flavored with bay leaves and sweet Hungarian paprika. Originally made by farmers during long winters – it’s nutritious, wholesome and by far one of the cheapest dishes ever made. Prebranac is typically served at room temperature with warm crusty bread. In the Balkans, every family has their own way of making Prebranac, it’s the kind of recipe passed down through generations. Here is the one I “inherited” from my mom. She never wrote it down, always guided by her inner sense of perfection. Although Prebranac has an amazing quality that no matter what you do to it, it can never go wrong, it took me many years of experimentation, until I finally nailed the taste of my mom’s dish. And so it goes...

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