Ibrik: The Balkan Table: 100 Recipes from Bucharest to Istanbul, written by Ecaterina Paraschiv, features a vibrant collection of food and drinks inspired by her culinary heritage with ingredients and flavors for every season. A few highlights include Rustic Pita Scrolls with Feta, Pork Sarma, Pickled Vegetables in Mustard Sauce, Cornbread, and Balkan Cheesecake. I will also be sharing her recipe for Tangy Beetroot Salad at the end of the post.
Disclosure: I received a copy of this book from Smith Street Books in exchange for my honest review. All comments and opinions are my own.
Ibrik was first published in French in 2020 by Hachette Livre (Marabout).
Ecaterina Paraschiv
Ecaterina Paraschiv was born in Romania and moved to France with her family as a child. She is now the head of Ibrik Kitchen in Paris, where she shares the rich culinary traditions of Balkan cuisine.
This is Ecaterina’s debut cookbook.
Ibrik
Ecaterina Paraschiv begins Ibrik with a short introduction and a few tips before jumping into the recipes. The name, Ibrik, was inspired by the memories of watching her grandmother make coffee in her ibrik- a copper coffee pot with a long handle.
Chapters are divided according to the following: Mezze; Dishes to Share; Preserves, Pickles and Cured Meats; Breads and Bakes; Desserts; and Drinks. A Table of Recipes is included at the end of the book with name and page number for easy reference.
The photography is provided by Émilie Franzo. Every recipe is paired with a beautifully-styled, full page photo of the finished dish.
Measurements are listed in milliliters or grams and ounces. Titles are written in English and/or the original language. Ecaterina has also included symbols to note if the recipe is vegetarian or gluten-free.
Tangy Beetroot Salad
To pair with the review, I made Ecaterina’s recipe for a Tangy Beetroot Salad!
Thin slices of roasted beets are arranged with julienned apples and lightly coated with an apple cider dressing for a stunning accompaniment to lunch or larger get-togethers.
Start by roasting the beets in a 400˚F (200˚C) oven until tender. Once cooled, peel and slice the beets into thin strips. This part can be done in advance. Simply store the beet slices in a covered salad bowl in the refrigerator for up to a couple of days.
When ready to serve, drizzle the apple cider honey dressing over the beet slices, then top with julienned apples, spring onion, and parsley.
A Few Tangy Beetroot Salad Tips
Ecaterina mentions that you can roast the beetroot in coarse salt.
Do not substitute for vacuum-packed, prepared beets in the grocery store. The flavor won’t be the same.
Roast the beets until tender through the thickest part.
I used a mandoline to create uniform beet slices. You can also use a very sharp knife. Be careful with this part! The color may stain clothing, porous surfaces, and utensils.
Immediately sprinkle the lemon juice over the sliced apples to keep them from browning.
More Dishes
I also made Grilled Halloumi with Candied Lemon Zest, Mititei (Ćevapčići), Ibrik Coffee (Cezve), and Țuicǎ Sour.
Halloumi is an absolute favorite of mine and I was so excited to see the recipe for Grilled Halloumi with Candied Lemon Zest in the Mezze chapter. Slices of Halloumi are grilled in a honey olive oil mixture until golden, then paired with sweet candied lemon strips and served while still hot.
The Mititei (Ćevapčići) were my son’s favorite. Inspired by Ecaterina’s family in Romania, she developed this recipe as a more accessible, homestyle version with a blend of beef, pork, lamb, spices, and baking soda. They are grilled until browned and optionally served with a garlic sauce for even more flavor.
I actually already had an Ibrik and Turkish coffee set at home, but haven’t had much practice so I was immediately drawn to the inspiration behind the book- Ibrik Coffee (Cezve). Ground coffee is placed in an ibrik (a small long-handled copper or metal pot), stirred into water, and very lightly simmered over low heat to form a firm crust over the top. The coffee can also be sweetened with sugar or additional spices such as cardamom.
The Țuicǎ Sour is such a fun use for țuicǎ or palincǎ (plum brandy). It is shaken with orange juice, lemon juice, mint, and an egg white to create a vibrant yellow color with a contrasting foam surface. To finish, ground turmeric is sprinkled across the top as a garnish.
Ibrik is a great pick for those interested in making restaurant-quality meals at home with flavors inspired from across Southeastern Europe. Recipes range from quick and easy small dishes for sharing to seafood and meat, an abundance of preserves, stunning desserts, and celebratory drinks. There are also multiple gluten-free and vegetarian options.
Many of the ingredients can be found in larger American grocery stores. Having a Balkan or Eastern European market nearby will be helpful in locating items such as buckwheat groats, sumac, vine leaves in brine, țuicǎ, pomegranate molasses, rosehips, juniper berries, and soft sheep’s milk cheese.
Tangy Beetroot Salad Recipe
Excerpt from Ibrik
Tangy Beetroot Salad
Ingredients
- 4 beetroots beets
- olive oil for brushing
- salt and pepper for seasoning
- 1 pink lady apple peeled
- juice of 1 lemon
- chopped spring onion scallion, to garnish
- chopped parsley to garnish
Dressing:
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 50 milliliters (1 3/4 fluid ounces) olive oil
Instructions
- Preheat the oven to 200˚C (400˚F).
- Place each beetroot on a separate piece of foil. Brush with olive oil and season with salt and pepper.
- Wrap into individual parcels and place on a baking tray.
- Bake the beetroot for 45 minutes, or until the centres are tender when pierced with a fork or the tip of a knife.
- Remove from the oven, leave them wrapped in foil and rest at room temperature for 30 minutes.
- Once cooled, remove the foil.
- Peel the beetroot, then thinly slice using a mandoline or very sharp knife. Place the slices in a salad bowl, cover and chill in the fridge until needed.
- To make the dressing, mix the honey and vinegar in a small bowl and season with salt and pepper.
- Slowly whisk in the olive oil until smooth and emulsified.
- Drizzle the dressing over the beetroot.
- Cut the apple into julienne strips and arrange on top, then squeeze the lemon juice over. Garnish with spring onion and parsley and serve.
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