Bosnian Ajdnek

Ingredients

In the original Slovenian Ajdnek, the dough is made solely with buckwheat flour, while the Bosnian adaptation incorporates a combination of buckwheat and all-purpose flour. Additionally, the filling in the Bosnian version includes a blend of cheese, spinach, onions, and herbs, which adds a unique twist to the traditional recipe. We alse have the original recipe for Ajdnek, so you can check it out.

• 1 cup (120g) buckwheat flour 1 cup (120g) buckwheat flour
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cups (200g) spinach, chopped 2 cups (200g) spinach, chopped
• 1 cup (150g) feta cheese, crumbled 1 cup (150g) feta cheese, crumbled
• 1/2 cup (120g) cottage cheese 1/2 cup (120g) cottage cheese
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the buckwheat flour, all-purpose flour, and salt. Gradually add water and olive oil, kneading until a smooth dough forms. Cover the dough and let it rest for 30 minutes.
2. 2.
   In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the chopped spinach and cook until wilted. Remove from heat and let it cool.
3. 3.
   In a separate bowl, mix the crumbled feta cheese, cottage cheese, parsley, dill, salt, and pepper. Add the cooled spinach and onion mixture, and stir until well combined.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Divide the dough into two equal portions. Roll out one portion on a lightly floured surface to fit a greased baking dish.
6. 6.
   Spread the cheese and spinach filling evenly over the rolled-out dough.
7. 7.
   Roll out the second portion of dough and place it on top of the filling, sealing the edges.
8. 8.
   Brush the top of the Ajdnek with beaten egg for a golden crust.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Buckwheat flour — Ensure that the buckwheat flour is fresh and free from any lumps for a smooth dough.
• Feta cheese — Use high-quality feta cheese for the best flavor and texture.
• Spinach — Thoroughly wash and dry the spinach before chopping to remove any grit or dirt.

Tips & Tricks

• If you prefer a crispier crust, brush the Ajdnek with melted butter before baking.
• Experiment with different herbs such as mint or oregano to add your own twist to the filling.
• Serve the Ajdnek warm as an appetizer or alongside a fresh salad for a complete meal.
• Leftover Ajdnek can be refrigerated and reheated in the oven for a delicious next-day snack.
• For a richer flavor, substitute half of the olive oil with melted butter in the dough.

Serving advice

Serve the Bosnian Ajdnek warm, either as an appetizer or a main dish. Cut it into slices and garnish with a sprinkle of fresh herbs for an extra touch of freshness.

Presentation advice

Present the Ajdnek on a rustic wooden platter, allowing the golden crust to shine. Pair it with a side salad or pickled vegetables to add color and freshness to the presentation.