Vancouver’s sharenik

 

Šarenik, lezibaba, zelenik.. there are many folk names and expressions that are being used for this dish which originates from the balkan’s, region in more or less, southwestern Europe.

Lezibaba more or less, can be translated as “Lie down, grandma”, might sound funny, but it describes the simplicity of it’s preparation pretty accurately, since it s so much easier to prepare it than its cousin – BUREK, which we will hopefully make on one of the next occasions.

So here we go, Farout’s version of bosnian sharenik, Made in Vancouver, BC, Canada! 🙂

Ingredients:

  • 300 – 500 g of spinach, bok choy, swiss chard or basically, any other preferred veggie
  • 1 zucchini
  • 0,5 L of milk (vegan options work good as well)
  • 350 g of regular wheat flower (gluten free flower can be used instead)
  • 50 g of corn flower
  • 1 spoon of baking powder
  • 1 big red onion
  • 4 eggs
  • 50 ml of oil (preferably unscented coconut oil)
  • 1 tea spoon of himalayan salt

Mix and pour on top of it after it has been baking on 200 C for about 15-20 minutes:

  • 1-2 glasses of milk (vegan options work good as well)
  • 1 tea spoon of himalayan salt

Wash the veggies and clean them, peel and grate the zucchini (peel if it is not organically grown or from your own garden), cut the spinach (or other greens) in pretty small pieces, salt them and leave them like that for about 15 minutes. That will eliminate the excess water and bitterness and help the dish to be even more yummier. Cut onion in small pieces as well. If you are not the biggest fan of onion, like I am not, you might want to use garlic in amount you prefer instead. Or use both! You can’t go wrong!

Mix flower with tea spoon of baking soda – as for flower – for this one I experimented (as always 😀 ), and used gluten free pancake mix since where I was at the moment it wasn’t possible to access any other kind of gluten free flour, but my guess is that other flowers should work just as fine. Instead of corn flower I used what we in Balkan’s call palenta or polenta and probably you are also familiar with it too, maybe under some different name – corn porridge, corn meal.. It blends perfectly with the rest of the ingredients and is super economic and best of all, gluten free.

Mix all the ingredients together – eggs, spinach, zucchini, onion, garlic, oil (i completely skipped this part and only oiled the casserole since i am really not fond of oily food, but it is balkan dish after all, and originally the recipe and the food there are pretty “strong”, so if you don’t mind adding bit extra calories to your plate, go for it – you can always make it “healthier” by using, let’s say, coconut oil ) and add milk into the mix until it becomes a homogeneous mixture. 

Oil the casserole, pour the blend inside and bake for 20 minutes on 200 degrees celsius (for fehrenheit please ask good old google ),  take it out of the oven shortly to soak it with 1 or two cups of salted milk (feel free to add other spices, i like to add some black pepper here) for softer, richer texture and return back to bake for extra 10 minutes.

Serve with sour cream (vrhnje, pavlaka etc.) or yoghurt, here where i am at the moment i was able to find “BALKAN STYLE” yoghurt 🙂

Enjoy! Bon provecho! Bon appetit! ❤

 

 

 

 

 

 

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