Balkan Food

Balkan Food

Header product — groups all Balkan dishes. Log sales here for quick entry or against a specific dish for finer tracking.

Cevapi

Skinless grilled minced meat sausages — lamb and beef blend. Served in lepinja flatbread with kajmak, ajvar, and raw onion. Contains gluten and dairy.

Burek (meat)

Flaky filo pastry spiral filled with seasoned minced meat. Contains gluten and egg.

Burek (cheese)

Flaky filo pastry spiral filled with white cheese and egg. Contains gluten, dairy, and egg.

Burek (spinach and cheese)

Flaky filo pastry spiral filled with spinach and white cheese. Contains gluten, dairy, and egg.

Pljeskavica

Large flat spiced beef and pork patty — the Balkan burger. Served in lepinja with kajmak, ajvar, and salad.

Raznjici (mixed grill skewers)

Pork and chicken skewers marinated in oil, garlic, and paprika. Served with ajvar and bread.

Sarma (stuffed cabbage rolls)

Pickled cabbage leaves stuffed with minced meat and rice, slow-cooked in tomato sauce. Prepare in advance.

Ajvar (roasted pepper relish)

Smoky roasted red pepper and eggplant relish — served as condiment. Vegan.

Baklava

Layered filo pastry with walnuts and honey syrup. Contains gluten, tree nuts, and dairy.

Ayran (yoghurt drink)

Cold salted yoghurt drink — dairy allergen.

Lamb mince (for cevapi)

Blend with beef for authentic flavour.

Beef mince (for cevapi and pljeskavica)

Pork mince (for pljeskavica)

Blend with beef.

Pork shoulder (diced, for raznjici)

Chicken thigh fillets (for raznjici)

Lamb shoulder (diced, for sarma)

Filo pastry sheets (frozen)

Contains gluten — thaw correctly before use.

Lepinja (Balkan flatbread)

Soft, slightly leavened flatbread — contains gluten. Buy from Balkan bakery or bake in-house.

Rice (for sarma filling)

Kajmak (Balkan clotted cream)

Rich, slightly fermented clotted cream — dairy allergen. Import or make from scratch.

Bijeli sir (white cheese, feta-style)

For burek cheese filling — dairy allergen.

Full fat Greek yoghurt

For ayran.

Butter (for burek pastry layers)

Dairy allergen.

Red capsicums (for ajvar)

Roast and peel for ajvar.

Eggplant (for ajvar)

Pickled cabbage leaves (for sarma)

Whole leaves — buy from European deli or pickle in-house.

Spinach (fresh or frozen)

For spinach burek.

Onion (raw, diced)

Essential condiment for cevapi and pljeskavica.

Garlic

Tomatoes (canned, for sarma sauce)

Tomatoes (fresh, for salad)

Cucumber

Sweet paprika (ground)

Essential Balkan spice.

Smoked paprika (ground)

Baking soda (for cevapi)

Small amount — affects texture.

Salt and black pepper

Allspice (ground)

For sarma.

Dried oregano

Vegetable oil

Walnuts (chopped)

For baklava — tree nut allergen.

Honey

For baklava syrup.

Sugar (for baklava syrup)

Lemon juice (for baklava syrup)

Charcoal mangal grill or gas grill

Charcoal preferred for cevapi and pljeskavica — check market rules.

Cevapi grill rack

Flat grill bars allow cevapi to be turned without falling through.

LPG burner and large pot

For sarma and sauces.

LPG bottles and regulator

Burek baking trays (round, 40cm)

Traditional round spiral burek trays.

Commercial oven or camp oven

For baking burek on site — or pre-bake and reheat.

Bain-marie / food warmer

Keep cevapi, sarma, and burek above 60°C.

Flat top grill

For raznjici skewers.

Prep table and cutting boards

Food thermometer

Trestle tables / serving counter

Gazebo/marquee

Generator

If no mains power.

Fire extinguisher

Class F if using oil, standard if charcoal only.

Cash float/till

Balkan food stall

Lepinja paper bags / wrapping

For cevapi and pljeskavica in bread.

Burek bags / paper sleeves

For individual burek portions.

Plate trays with lids

For sarma and mixed grill plates.

Small condiment cups

For ajvar and kajmak.

Baklava boxes or trays

Ayran cups with lids

Wooden forks and knives

Napkins

Takeaway bags

Allergen information card

Gluten in pastry and bread, dairy in kajmak and cheese, tree nuts in baklava — display clearly.

Food Business Registration

Food Supervisor Certificate

At least one person on site.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

LPG/gas safety compliance

Cylinders secured, regulator checked, fire extinguisher on site.

Charcoal use approval

Check with market organiser — some markets prohibit charcoal due to fire risk and smoke.

Temperature control compliance

Grilled meats above 60°C, dairy below 5°C at all times.

Gluten allergen declaration

Filo pastry, lepinja bread, and rice in sarma contain gluten — must declare.

Dairy allergen declaration

Kajmak, bijeli sir, butter, and yoghurt — must declare on all affected products.

Egg allergen declaration

Eggs in burek cheese and spinach fillings — must declare.

Tree nut allergen declaration

Walnuts in baklava — must declare prominently.

Allergen labelling compliance

Gluten, dairy, egg, and tree nuts all present across menu.

Electrical safety compliance

If using generator or electric oven.

Market stall fee

Fuel — travel

LPG/gas

Charcoal

If using charcoal grill.

Generator fuel

If no mains power.

Kajmak sourcing

Specialty import — significant cost. Source from European deli or make in-house.

Filo pastry

Buy frozen in bulk — thaw carefully.

Ice

For keeping dairy cold during transport.