Every Balkan bakery has a basket of kifle on the counter. They’re small, soft, golden, and very hard to stop eating.
So what is a kifla?
A kifla (that’s one, kifle is more than one) is a crescent shaped roll made from a soft yeast dough. It looks a little like a croissant, but it’s a different thing.
A croissant is made with layers of butter folded into the dough, so it’s flaky and crisp. A kifla is closer to soft bread. It’s tender, a little rich, and pulls apart in fluffy pieces. The top is usually brushed with egg before baking, which gives it that shiny golden colour.
How they’re made
The dough is rolled out into a circle and cut into triangles, like slices of a pizza. Each triangle gets rolled up from the wide end to the point, then curved into a crescent. After a short rise, they bake until golden.
Some families fill them before rolling, with cheese, jam or something sweet. Plain kifle are just as popular, and they go with everything.
When do people eat them?
Honestly, any time.
- Breakfast with a coffee or a glass of milk.
- School lunches, because kids love them.
- On the side of soup or a grilled meal.
- As a snack straight out of the bag on the way home.
How to keep them soft
Kifle are best the day they’re baked. If you’re saving some for tomorrow, keep them in a sealed bag at room temperature. A few seconds in a warm oven brings them right back.
Kifle at Sarajevo Kitchen
Our kifle are soft, golden crescent rolls, $2.50 each. Grab a couple with your Bosnian coffee, or take a bag home for the week.
While you’re here, don’t skip the pita. Order now or stop by on Mayor Magrath Drive.
