Blagoravčar

Background and History

Blagoravčar is a traditional dish originating from the Balkan region, deeply rooted in the culture and history of Serbia and Northern Macedonia. This hearty, savory pie is rich with flavors and reflect the diverse heritage and culinary practices of the Balkans. The name ‘Blagoravčar’ derives from the Serbian word ‘blago’ meaning ‘mild’ or ‘gentle’, and ‘ravčar’ referring to its pie-like structure. Traditionally, it has been served during celebration feasts and family gatherings.

Ingredients

• Phyllo Dough
• Ground Beef
• Onion
• Garlic
• Parsley
• Olive Oil
• Salt
• Black Pepper
• Paprika
• Egg
• Yogurt
• Feta Cheese
• Butter

Preparation

Step 1: Prepare the Filling

Start by finely chopping the onion and mincing the garlic. In a large skillet, heat olive oil over medium heat and sauté the onion until translucent. Add garlic and cook for another minute. Now, add the ground beef and stir frequently until the meat is browned. Season with salt, black pepper, and paprika. Stir in freshly chopped parsley, then set the filling aside to cool.

Step 2: Arrange the Phyllo Dough

Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. Carefully layer the phyllo sheets in a greased baking dish, brushing each sheet with melted butter. Use half of the dough for the base layer.

Cooking Process

Step 3: Assemble the Pie

Spread the cooled meat mixture evenly over the layered phyllo dough. Crumble feta cheese over the meat layer. Continue layering the remaining phyllo sheets on top, brushing each with more melted butter. Beat the egg and yogurt together and pour over the pie, spreading it out in an even layer.

Step 4: Bake the Pie

Preheat the oven to 180°C (350°F). Place the assembled Blagoravčar in the oven and bake for 45 to 50 minutes, or until the top is golden brown and crisp. Use a cooking timer to ensure accurate timing for best results.

How to Enjoy Blagoravčar

Blagoravčar is best enjoyed warm from the oven. The top should be golden, crispy while the interior remains savory and succulent. It pairs well with a side of fresh salad and a glass of red wine. This dish can be served as a main course or cut into smaller pieces as an appetizer for gatherings. Enjoy the rich history and flavors with every bite.