What are Kiflice?
These little bread rolls called ‘kiflice’ are not well known in the UK. Kiflice, pronounced ‘kith-licker’ are Serbian cheese rolls.
Today is my first contribution to the monthly bread baking challenge, Fresh From The Oven.
This month’s kiflice recipe was set by Maja at Cooks and Bakes in Belgrade.
Given that my husband is part Serbian, I was very excited by this recipe. I’ve not eaten kiflice before but they sounded delicious, a buttery bread roll filled with salty white cheese.
Cheddar style cheese is rarely sold in the Balkans, with white salty soft cheeses similar to feta being more prominent.
Two ingredients popular in Serbia are green chilli pepper and paprika. “Paprika” is Serbian for pepper.
Putting my own mark on this recipe I added green chilli and garlic to the filling and sprinkled paprika on top.
As I mentioned in my recent post about Tivat, Montenegro, it is common to serve entire long raw green chilli peppers with meals.
Although I have visited Serbia a couple of times, more recently we have been visiting my in-law’s holiday apartment in Herceg Novi, Montenegro, an easy 30 minute drive from Dubrovnik airport just over the Croatian border.
This post was originally going to feature a travelogue on Herceg Novi but I have now decided to publish this separately at the weekend.
Come back next weekend to see more pictures of this Balkan seaside resort and reviews of several restaurants and cafes.
The food we have eaten in Serbia, Montenegro and Croatia has been enjoyable but with a few exceptions such as ajvar, there have not been many dishes that I would deem unique to elsewhere. My in-laws are not foodie people, perhaps they’ve not taken us to the right places. I was surprised I had not been introduced to kiflice on visits over there.
Thus I was delighted to read about kiflice and to choose what I feel is an authentic way to flavour them whilst exercising my newly acquired enthusiasm for yeast and bread recipes.
I had been sceptical that the amount of cheese filling would stretch to 40 rolls and sceptical that I would fit 40 rolls on a single baking sheet. However, this recipe is deceptively simple, everything worked just as Maja said it would.
Including proving time it took me around 2 hours from start to finish but most of this is making the dough, waiting for it to rise then around 30 minutes of fiddly-ness cutting triangles of dough and positioning them on the tray. Baking is a scant 20 minutes, mine were probably ready just after 15.
My only regret is that despite stuffing myself with them the first weekend and putting a bagful in the freezer, I ended up throwing over a dozen of them away. In an airtight tin they keep for 4-5 days.
Kiflice are a popular appetiser at parties in the Balkans. There’s no reason why you couldn’t stretch this dough batch to produce 60-80 dinky little kiflice although I’d suggest upping the quantity of filling by 50% and one might lose the will to live whilst rolling up all those triangles.
It would be worth the effort involved though, they taste spectacular.
In fact, they were one of my favourite recipes since starting this blog.
Thanks very much to Maja for setting such a wonderful challenge that was both easy to follow and unfamiliar.