The Republic of Kosovo is a partially recognised state in Southeast Europe, that declared independence from Serbia in February 2008. The capital and largest city is Pristina, which has been inhabited for nearly 10,000 years. The Pristina region is home to Gračanica monastery, a Unesco world heritage site since 2006, which was rebuilt by the Serbian king Stefan Milutin in 1321 on the ruins of a 6th-century early Christian three-naved basilica. Pristina also features the Great Hammam, a 15th century Turkish bath and one of the first buildings built under Ottoman rule. Kosovo was part of the Ottoman Empire from 1455 to 1912.

Kosovo is surrounded by mountains including the Sharr and Kopaonik mountain ranges. It also has a large number of karst springs, thermal and mineral water springs. One of Kosovo’s most prominent geological features is the Rugova Canyon of the Accursed Mountains, which is a 25 km long canyon. It was declared a protected monument of natural heritage due to its geological, hydrological, speleological and botanic values and its spectacular landscape.

Kosovo has large reserves of lead, zinc, silver, nickel, cobalt, copper, iron and bauxite. According to a joint survey conducted in 2005 by the Directorate for Mines and Minerals and the World Bank, it is estimated that Kosovo had €13.5 billion worth of minerals. Since the declaration of independence in 2008 Kosovo’s economy has grown each year. The assets of the banking system have increased from 5% of GDP in 2000 to 60% of GDP as of January 2012.

Kosovo became a full member of the International Olympic Committee on 9 December 2014 and they participated in the 2015 European Games in Baku and the 2016 Summer Olympics in Rio de Janeiro. Majlinda Kelmendi, a judoka, was the first Kosovan Olympic athlete to win a gold medal at the 2016 Summer Olympic Games.

Cuisine in Kosovo has been significantly influenced by Turkish cuisine and Albanian cuisine. Popular recipes include Burek (baked filled pastries), flija (crepe layers brushed with cream and served with kaymak), kebab, suxhuk (spicy sausage) stuffed peppers and sarma (meat wrapped with cabbage or vine leaves). I decided to make Pasul në tavë (bean and beef casserole), thanks to Mimoze, one of my blog followers for the recipe. It was really delicious and warming on a cold winter’s day.

Rating: 9/10

Serves: 3
Prep time: 10 minutes
Cook time: 1 hour

2 400g tins cannellini beans
200g rump steak, chopped into small chunks
50g smoked beef or pork, sliced into small pieces (optional)
1/2 onion, finely chopped
1 garlic clove, finely sliced
1/2 tbsp pimenton
2 tbsp vegetable oil
500ml beef stock
1 tsp flour mixed with 2 tbsp water
1/2 tsp salt
Freshly ground pepper

Drain the beans and rinse thoroughly
Heat the oil in a casserole dish
Fry the onion and garlic over a low – medium heat for 5 – 7 minutes until soft
Add the pimenton, salt & pepper
Turn the heat up to medium, add the steak and smoked beef or pork (if using), stirring well to coat
Pour in the beef stock followed by the beans and bring to a boil then reduce the heat and let it simmer for 30 minutes, stirring ocassionally
Preheat the oven to 180
Carefully stir in the flour mix and then put the casserole dish in the oven and cook for 20 minutes (you can put them in individual pots if you have them)
Serve immediately with some fresh bread