Valandovo & Mama Stina

Chicken Legs on Rice and Vegetable

Ingredients for 4 portions:

4 chicken legs, 250 g rice, 2 carrots, 2 onions, 1 teaspoon of Vegeta, salt, pepper,

4 tablespoons of oil

Preparation time ~ 2 hours:

Wash the chicken legs and cut them in halves.Fill a big pot with 750 ml water and put the halved legs in. Add 1 tablespoon of oil and some salt. Cook the meat at medium heat for about 30 minutes. Skin off agg-white foam.Peel carrots, cut them in quarters, then in slices. Add the carrots after 30 minutes to the meat.Peel onions, chop them. Heat 3 tablespoons of oil in coated pan and fry onion cubes for a short time.Then add the raw rice, season it with Vegeta and salt; stir and fry for about 2 minutes.Put the onions and rice in a big casserole. Take carrots and water from the pot and pour it over the rice. Then put the chicken legs on top. Bake it in the oven for about 35 minutes at 225C . The rice should have a light brown crust; the chicken legs should be crispy.Take the casserole out of the oven, cover it with tin foil and wait for about 20 minutes then the rice will be soft.

Semolina Rhombs

Ingredients for 4 portions:

6 eggs, 6 tablespoons of sugar, 6 tablespoons of flour, 1 paket of baking powder, 12 tablespoons of semolina, 1 mugs of sugar, 1 mug of water, 500 ml milk, oil and flour for the tin

Preparation time ~ 1 hour:Mix eggs and sugar and whip until frothy.Mix flour, semolina and baking powder, then add sugar-egg-mixture slowly and stir.Grease a round baking tin (diameter 35 cm) with oil and dust it with flour. Put the mixture in the tin and bake it at 200-225c for about 15 minutes until surface is light brown.Cut the pastries in rhombs. Boil water, sugar and milk and pour it over the rhombs. Leave it for about 30 minutes until the liquid has been totally soaked
.

Baked beans

Prepare and cook half a kilo of beans from Tetovo (place in Macedonia, famous for the quality of their beans).
Throw out the first water you used and replace it with new water. Add 4-5 onions cut into very small pieces.
Cook slowly until overdone. Once the beans are completely soft drain them completely. Clean and chop at least 2 kg of onions washed in cold water. Put oil in the pot and put it on the range. When oil is warm add the onions and saute them over a law fire.
Add red pepper and turn off the range. Prepare a deep dish that can be placed into the oven and line up the ingredients as follows: layer of beans salted and seasoned with papper;layer of sauted onion distributed evenly in the dish.
Pour oil over the onion. Repeat this process until the dish is full, but make that the top layer is made up of beans.
Cover again with oil and place in the oven to cook slowly for half an hour. The beans can be served cold or hot.

Kokoshka sou Oris (Chicken and Rice)

1 chicken in pieces
3 cups of rice
salt and pepper to taste
1/4 cup butter
1 medium onion

Place chicken in pot, cover with water and bring to boil removing any scum from the top. Season to taste and cook till tender. When chicken is cooked, melt butter in a metal baking pan, and fry the finely chopped onion till transparent, add the rice and fry it for a minute or so being careful not to burn it.
Add 6 - 7 cups of stock and bring to the boil. Place chicken pieces on top of rice ( you can also place a couple of tomatoes cut in half with the cut side up in the baking dish). Put in moderate to hot oven and cook till all the juice is absorbed reducing heat as necessary.

Baked Pudding of Trout and Veggies

Ingredient for 4 portions:

4 small trouts, 3 yellow peppers, 2 onions, 2 carrots, 3 tablespoons of oil, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of chili powder, 1 teaspoon of pars-ley, 1 teaspoon of Vegeta

Preparation time ~ 1.5 hours:

Wash the trouts and turn them in flour.Wash and chop the peppers, carrots and onions. Put them in a pot and steam them.Put the steamed veggies in a greased casserole / oven-proofed dish and put the trouts on top.Pour 200 ml water, then add the spices and finally 3 tablespoons of oilBake at 200C for about 45 minutes.

Variant: Use leek instead of pepper.

Burek

1 pkg dry yeast

1/4 c lukewarm water

1/4 tsp sugar

3 1/3 c all purpose flour

1/2 tsp salt

 3/4 c lukewarm water

1/2 melted butter

Filling

 9 eggs (slightly beaten)

1/2 lb crumbled feta cheese

3 TB melted butter

Butter a large round pan (15-16 in) and set aside. Prepare yeast with 1/4 c lukewarm water and 1/4 tsp sugar. Set aside. Sift flour and salt into large bowl, leaving a well in the middle. Add prepared yeast mixture into well. Begin mixing by hand and slowly add lukewarm water. Knead until dough forms a ball of medium consistency (approx 10 min). Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour. Melt 1/2 lb butter in saucepan. Roll out 4 balls into 6 in. circles, stack one on top of the other, brushing each layer with melted butter excluding the top layer. Let stand briefly, then roll out on slightly floured table to just a little bit larger than the bottom of your pan. Place in pan and brush top with melted butter. Mix filling and spread evenly to edge of pan. Now roll out one ball as thinly as you can; sprinkle with butter and gather it loosely into folds, and with a slight pull, elongate it. Starting from the center of the pan, place this dough over filling, circling it to look like a pinwheel. Repeat with remaining balls until you have reached the outer edge of your pan. Sprinkle generously with remaining butter. Cover with a tea towel and set Burek over a pan of very hot water for about 20 min. Bake in a preheated oven of 300 deg. for about 45 min or until nicely browned.

Cucumber Salad with Yogurt

1 medium cucumber
1 clove garlic
1 tbsp. salt
1 tbsp. vinegar
1 cup yogurt
1 tbsp. vegetable oil
1 tbsp. chopped dill (optional)

Crush the garlic; add salt and vinegar and mix to a smooth paste. Stir this into yogurt; add the oil and half of dill. Peel and slice cucmber, very thin accross. Put into a salad bowl and sprinkle with a little salt. Cover with the yogurt sauce and sprinkle the rest of the dill on top. Chill before serving.

Cucumber-Garlic-Appetizers

Particularly refreshing on hot days ....

Ingredients:

1 big cucumber, 1 teaspoon of salt, 1 teaspoon of vinegar essence, 2 cloves of garlic, 400 ml water

Preparation time ~ 45 minutes:Peel cucumber, cut in quarters and then in 0.5 cm thick slices.Chop garlic.Put garlic and cucumber in a bowl, pour the water. Add salt and vinegar essence and marinate for about half an hour
.

Easter Bread

7 lbs. all-purpose flour
1/2 lb. butter, melted
4 cups sugar
1/2 cup oil
2 tsp. salt
1 quart very warm milk
4 pkg. dry yeast
2 beaten eggs for topping
12 beaten eggs
Sesame seeds

Preheat oven to 200o and shut off. Prepare baking pans, loaves or rounds, and grease them - also a very large roasting pan for rising. Prepare yeast according to package directions. Sift flour and make a well in the middle. Place sugar and salt in well.
Mix in a little warm milk to melt sugar and mix in by hand. Begin to: add butter, oil, continue mixing with one hand gathering a little flour from the sides.
Put yeast into middle, and then the eggs, all at once, Continue mixing and adding the remainder of the milk, using up all of the flour from the sides. Dough should be neither too soft nor hard. Turn out on table without using more flour.
Now knead for 15 minutes. Use a little oil on table if required. Grease a large roasting pan and place dough, covered, to rise in a warm place for about 3 hours. Punch down dough, cover, put in a warm place to rise again - about 1 hour. Oil your table and turn out dough. Divide as required; braid or make loaves or large rounds.
Allow to rise for third time about 30 minutes in warm place. Now brush with 2 eggs beaten. Sprinkle with sesame seeds if desired. Heat oven to 300o, then bake for about 1 hour - until brown. Foil or brown paper may be used on top-for the last 15 minutes, if too brown.

Easy Chicken Pilaf

Water
2 cups long grain rice
5 chicken pieces
Salt and pepper to taste
1/4 cup butter
Parsley
1 medium onion
1 tsp. paprika
1 small piece celery


Place chicken in pot; cover with water (at least 6 cups). Bring to boil removing scum from top; add salt and cook until tender. About 1 hour. Meanwhile, melt butter in frying pan and saute finely chopped onion and celery until light gold colour, stirring to prevent burning. When chicken is completely cooked, measure 5 cups of broth into frying pan and bring to boil.
Add rice and 1 tsp. salt, cover and cook slowly until water is absorbed, about 20 minutes. Place in a warm serving dish. While rice is boiling, remove chicken pieces from pot and drain well. Brown chicken in melted butter and 1 tsp. paprika.
Place chicken pieces over rice. Sprinkle dish with chopped parsley, salt and black pepper.
Variation: Try 1 1/2 cups long grain rice and 1/2 cup orzo (rice macaroni) instead of 2 cups long grain rice for an unusual tasty combination.

Kadaif rolls

This type of filo pastry must be bought as it is far too difficult to make at home. It may usually be bought in stores that carry the regular filo dough sheets.

1 lb. Kadaif filo pastry
1/2 lb. sweet butter
1/4 lb. almonds, chopped coarsely
1/4 lb. walnuts, cut in quarters
Cinnamon

For syrup:
4 cups water
3 cups sugar
1 lemon rind
1 orange rind

Take a handful of pastry and place it lengthwise in the palm of the hand. Place 4- quartered walnut pieces and 4-5 almond pieces at one end, sprinkle with cinnamon and roll into an oval ball. Place on a greased baking sheet.
Continue until all pastry is used. Pour 1 tbsp. of melted butter on each ball and bake in a preheated 350 oven for 45 minutes. To prepare syrup: Combine ingredients, bring to boil and simmer for at least 30 minutes or until thickened.
To complete Kadaif: pour lukewarm syrup over hot pastry. Cover with waxed paper. Serve when cool

Chicken Soup (Kokoshka Soupa)

1 large chicken in pieces
water to cover
3 handfuls of noodles (vermicelli)
salt to taste

Clean and wash the chicken thoroughtly. Place in large pot and cover well with hot water, add salt to taste and bring to boil. Remove all scum from top just before boiling point is reached. Boil the chicken until it is tender. Remove from stock. Add vermicelli to the boiling stock and cook till tender. Meanwhile, remove and chop white meat and add back to stock. When done, remove from heat and add some milk. In a bowl beat an egg and juice of one lemon well. Very carefully, add a ladleful of stock mix to the egg and lemon mix stirring constantly, (almost drop by drop to prevent curdling). Continue mixing in the stock mix to the egg mix several times being careful. Then pour the egg mix back into the remaining stock stirring so as not to curdle. You can now add more lemon as desired and some chopped parsley.

Kosinjak

10 full cups all-purpose flour (about 3 1/2 lbs.)
1 1/2 cups warm water
4 pkg. dry yeast
2 cups milk
6 eggs, well beaten
2 cups sugar
Rind of 1 lemon
1/2 lb. butter melted (reserve 4 tbsp.)
4 tsp. sugar
1 cup flour for kneading
2 cups flour for kneading
1 egg beaten, for topping

Sesame seeds for topping Heat oven to 200o and shut off. Measure flour in a large shallow pan; push to sides to leave a hole in centre. In a small saucepan mix 2 cups milk, 2 cups sugar and lemon rind. Warm to melt sugar. In a large bowl, prepare yeast by mixing 4 tsp. sugar with 1 1/2 cups warm water, sprinkle yeast on top, cover and set aside. Add butter to milk mixture, stir.
Beat eggs with electric mixer for 2 minutes, add to milk mixture and stir. Begin to mix dough by pouring 1/2 of milk mixture into the centre of the flour, bringing in flour from all sides by hand; continue adding remaining liquid. Stir yeast and add to dough, mixing with hand as before. Keep dough soft, use both hands and add about 1 cup flour. Knead slightly and turn out on heavily floured table. Knead for about 10 minutes, then cut slashes with a knife in several places (this allows more air to get in dough.
Add about 2 cups more of flour, kneading as you work. Cut through twice more while kneading about 5 minutes longer. Total kneading time is about 10 to 15 minutes. Use reserved melted butter when called for hereafter.
Lightly grease a warm roasting pan with butter. Lightly grease a clean table top and turn dough once so that all is lightly covered with butter. Place greased dough in pan; butter top with fingertips, so that no crust will form. Cover with cloth and let rise 1 to 1 1/2 hours in warmed oven. Butter 4 loaf pans. Turn dough onto buttered. table and cut into 12 equal strips, 3 at a time, about 9 in. long and 2 in. in diameter. Twirl slightly, braid and tuck ends under and place in loaf pans. Pat evenly on top and touch with butter.
Cover and let rise 1 hour until double in bulk in oven. Remove from oven and heat oven to 300o. Beat 1 egg and brush loaves; sprinkle with sesame seeds, bake for 1 hour. Loaves should be light brown on bottom, and deep brown on top. When making a double recipe divide into two parts after mixing together all ingredients and before kneadin~ to make baking easier.
Variations: Raisins, nuts or peel may be added to dough if desired. Round or large tube pans may be used. Do not fill more than 1/3 with dough.

Macedonian Lima Beans

2 1/2 cups large dried lima beans
6 cups water
1/4 cup plus 3 tablespoons vegetable oil
4 cups sliced onions
3 cups reserved bean stock
1 1/2 cups sliced pitted prunes
3 tbs. sweet Hungarian paprika
3 tbs. chopped fresh or dried dill
9 bay leaves
Salt and freshly ground black pepper

Put the lima beans in a soup pot, fill the pot with enough water to cover the beans, and simmer 5 minutes. Drain and refill with 6 cups of water. Bring to a boil, lower the heat, and simmer 30 to 40 minutes, or until the beans are tender but not fully cooked.

Preheat oven to 350 degrees. While the beans are simmering, heat 3 tablespoons of the oil in a large frying pan over low heat. When hot, add the onions and saute until soft and translucent.

When the beans are done, drain them, reserving 3 cups of the liquid.

Lightly oil the bottom and sides of a deep-sided 3-quart baking dish. In the dish, layer one-third of the lima beans, onions, prunes, paprika, dill and bay leaves. Generously salt and pepper the layer and drizzle on one-third of the remaining oil. Repeat this process, making 2 more layers. Pour the reserved bean stock over the top of the casserole to moisten it. There should be enough liquid to almost cover the beans. Add more water if necessary and bake, covered, 50 to 60 minutes. The beans are done when they are moist and succulent in a thickened, rich sauce. If the sauce is too thin, remove the cover and bake 10 to 15 minutes more.

Makes 6 servings as a main dish, 8 as a side dish.

Mak - Salad

500 gr. Macedonian cheese
2 Sour creams
250 gr. smoked ham
100 gr. crushed wallnut
1 cucumber
250 gr. maynaise
3 to 4 cloves garlic

Chop the cheese in medium squares, the ham and the cucumber. Crush the garlic and the wallnuts. All this together should be well mixed. Put the salat in a bowl and decorate it to your desire.

Macedonian Fruit Salad

Ingredients

1 cup strawberries
1 cup cherries
1 cup plums
1 cup red grapes
1 cup blueberries
1 lemon
2 tablespoons honey
1 tablespoon Crme de Cassis
1/2 cup Port
1/4 teaspoon ground cinnamon
1/4 cup shelled pistachios

Mix all ingredients and serve chilled.

MACEDONIAN SALAD

2 small eggplants
2 medium tomatoes
2 scallions
1 cucumber
1 green pepper
1 sweet red pepper
chopped parsley

Marinade:
2 cloves crushed garlic
2 T dry red wine
juice from 1 lemon
1/2 C wine vinegar
1/2 tsp sale
black pepper
1 tsp basil
1/2 tsp each oregano & thyme
1/2 tsp oregano & thyme
I added more vinegar to make it enough liquid

Slice peel & lightly sale eggplant. Let stand 10 minutes. Broil until brown on both sides. Don't undercook or overcook. Slices should be just tender enough so fork can slide in.

Prepare marinade. Chop the still-warm eggplant into bite-sized chunks, cover with marinade & let it absorb as it cools. Chill marinating eggplant for 2 hours.

Just before serving, cut the other vegetables into small chunks & toss with eggplant.

Serve on greens, topped with yogurt.

Meatball Soup (Kokoshka Soupa sus Kyofte)

Stock as above.

Remove chicken and add meatballs made as follows, 1/2 kilo mince, 1/4 cup rice, finely chopped onion, salt and pepper to taste, 1 egg, chopped parsley. Make the meatballs the size of large marbles. Also add 1/4 cup of rice to the stock. Boil till meatballs are done and then make as egg and lemon mix as above mixing carefully. Extra lemon and chopped parsley can be added.

Meatballs in Tomato-Onion-Sauce

Ingredients for 4 portions:

400g minced meat, 3 onions, 1 clove of garlic, 1 egg, 1 teaspoon of salt, teaspoon of black pepper, 1 tablespoon of parsley, 1 tablespoon of flour for the sauce, flour for turning the meatballs, 3 tablespoons of oil, 1 teaspoon of chili powder, 150 ml water, 40 ml sparkling mineral water, 250 ml tomato ketchup

Preparation time ~ 1 hour:Put minced meat, egg, salt, parsley, pepper and mineral water in a bowl and mix well. Peel garlic, put in garlich press and add it to the dough. Draw it for about 30 minutes.Peel and chop onions. Heat 3 tablespoons of oil in a medium-sized pot and fry onions shortly, adding a tablespoon of flour. Add ketchup and 150 ml water, stir, then add chili powder. Now cook it at medium heat for about 10 minutes.Make golf ball-sized meatballs, turn them in flour. Then put the meatballs into the sauce and cook at low heat for about 20 minutes.

Best served with French bread.

Pastrmajlija (Macedonian Pizza)

Ingredients needed

1 kg of flour

600 g pork meat

200 g lard

4 eggs

1 yeast

How to prepare Soak the yeast and after a while put it into flour and prepare the paste. Divide the paste into 4 equal pieces. Use rolling tin to make each of these pieces thin and flat. Chop the meat. Add salt. Put the meat on top of each piece of pasta and spread it. Put lard on the meat and (optionally) add pepper. Put the pastrmajlija (prepared like this) in the oven. Bake it at 250 C degrees. Before it's ready, add 1 egg and finish the baking. Serve it hot.

Pinjur

One large eggplant
2-6 cloves garlic (depending on how strong you like it)
salt (enough to lightly cover the garlic)
handful roughly chopped walnuts

Optional Ingredients:
olive oil
fresh lemon
fresh cilantro

Wash eggplant. Poke holes into it randomly with a fork so it doesn't
pop on you. Roast the eggplant in the oven until it's thoroughly
cooked and collapses. (About 30-40 min in a 350 F oven. I like easy
clean-up, so I spread a sheet of aluminium foil over a cookie sheet,
then I don't have to scrub off any juices that ran off the eggplant
onto my cookware.)

While eggplant is roasting, mash garlic and salt with mortar and
pestle until it becomes pasty.

To cool eggplant quickly, slice in half, and leave draining in the
sink in a colander. When cool, peel the skin off. Chop eggplant into
medium-sized chunks (this will be easy as it's all mush at this
point). In bowl, combine eggplant and garlic, mashing eggplant and
stirring the garlic throughout. Once nice and consistently mushy,
throw in a handful of chopped walnuts, this adds some crunch and
texture. You can add olive oil, a squeeze of fresh lemon, and even
cilantro if you want to "gourmet" it up a little, but the traditional
way is just as yummy.

MACEDONIAN PITA (PITA SO SIRENJE)

INGREDIENTS: 2 packets (ca. 500 grams) of phyllo dough (phyllo from the frozen desserts section), 200 grams of yellow cheese (Macedonian kashkaval or a mixture of cheddar and mozzarelle), 500 grams of white cheese (Macedonian sirenje or feta cheese), 7 eggs, 100 grams of butter, 1/2 cup of soda water, 1 cup yogurt

HOW TO MAKE IT: Mix six of the eggs, the grated butter, the crumbled white cheese, the yellow cheese cut in small pieces, and the yogurt. In a buttered pan, lay a layer of the filo dough, spread a layer of the mixture. Finish with a layer of filo dough. Then cut the banitsa into serving pieces. Mix the last egg with the soda water and stir. Pour the mixture over the banitsa

Home Made "Pogacha" with Eggs

Ingredients:

 750 gr. - 1kg flour

salt

2 tablespoons lukewarm milk or water

20 gr. fresh yeast

1 teaspoon sugar

1/2 dl. oil

lukewarm water as needed

2-3 eggs

salt

lard or oil for greasing

flour for dusting

Sift flour. Crumble yeast, add some sugar, some flour and lukewarm water or milk. Mix well until smooth and leave to stand in a warm place to rise.Make a well in the center of flour, add oil, egg yolks and one whole egg, salt and creamed yeast. Pour in some lukewarm water and mix all. Knead into smooth dough until bubbles appear in it. Dust the dough with some flour and leave it to stand in a warm place for about 45 minutes. Grease a baking pan (tepsiya) with oil or lard. Toss the risen dough onto a board dredged with flour, knead it shortly, put into the tepsiya, cover and leave to stand like that for about 10-15 minutes. Before baking, prick with a fork in several places. Bake in the oven preheated to 200 Celsius degrees for about 30-35 minutes. When the crust is brown, it can be covered with tin paper or thin foil. When done, sprinkle the pogatcha with some water and wrap it up with clean cloth.Serve warm, preferably with kaymak, some cheese spread or the like, as an appetizer.

Posna Sarma

1 cabbage
400 gr. rice
4 pieces of leek
red and black pepper
dry mint
250 gr. oil

Seperate the cabbage leaf by leaf on small pieces. Finaly chop the onion and fry it well in oil. Then add the red pepper and the rice. Fry them for another 2 minutes. Take them of the cooking and add the black pepper and the dry mint. Put all the ingredients into the cabbage leafs and roll them to a size at a walnut. Then put the rolled sarmi into a saucepan and boil them on low temperature. When the sarmi are nearly ready add another 1/5 cup of oil.

Revani (Syrup Cake)

Cake
1 cup sugar
1 cup butter
2 cups semolina
5 eggs
1 cup self raising flour

Syrup - boil the following
3 cups sugar
4 1/2 cups water
vanilla essence

Melt butter and sugar and beat for 5 minutes, then add eggs one by one mixing in between. Mix flour and semolina and add to egg mixture gradualy.
Pour into greased pan, and bake 40-45 minutes at 400 degrees. When baked cut into diamond shapes and pour syrup over the cake (make sure the syrup and the cake are both hot).
Crushed walnuts may be sprinkled on top of the mixture before baking or lemon or orange rind may be added to the mixture before cooking.

Sarma Vo Lozov List (Stuffed Grape Leaves)

Ingredients

1 lb. beef and pork, ground together

2 onions

1 egg

1 t salt

1/2 t pepper

1/4 c rice

washed grape leaves

How to prepare Fry onions in hot corn oil. Add meat and fry until meat is well done. Cool mixture slightly and then add egg, rice, seasoning and a spring of dill chopped fine. Mix together thoroughly. Place 1T of mixture in a grape leaf and wrap up in Sarma fashion. Place Sarma in deep pan, put 2T hot oil, put 2T flour and fry together. Remove from fire, add 1t paprika, 1/2 c hot water. Blend and pour over Sarmas. Many prefer to serve it with sour cream.

Shortbread (Gurabii)

1 lb. sweet butter
1 tbsp. baking powder
3 egg yolks
1 tsp. vanilla
6 tbsp. icing sugar
5 cups all-purpose flour
1 oz. whisky

Icing sugar for top Preheal oven to 350o. Have all ingredients at room temperature. Place the butter in a large bowl and beat for 10 minutes at high speed with electric mixer. Add the egg yolks, 6 tbsp. icing sugar, baking powder, whisky and vanilla. Continue beating until well blended. Sift the flour and mix in enough to make a soft, pliable dough. The less flour you use, the richer the cookie will be. Let the dough stand for 15 minutes before shaping. Shape the dough into small crescents or fingers and place on an ungreased cookie sheet. Bake for 20 to 25 minutes or until the shortbreads are lightly browned. When they are completely cooled, sprinkle generously with icing sugar. Variation: Crushed almonds or crushed walnuts may be added to the dough before shaping. Also, the dough may be rolled out lightly and cut with a cookie cutter.

Selsko Meso

Ingredients needed

1kg. pork meat

4-5 onion pieces

300 gr. ground beef (for small meat balls)

tomatoes or ketchup

700 gr. mushrooms

300 gr. dry smoked meat into small pieces

salt, pepper, spices, bukovec

some wine, cheese cream

How to prepare First do the meatballs and include a piece of ground onion salt, pepper and spices. Then cut the pork into small pieces and fry it on oil, add the ground onion and fry it together. After they become red, add the tomatoes (or the ketchup), the mushrooms, the smoked meat and the small meat balls. Add spices, salt, red pepper, bukovec and pepper into the mixture. Separately dissolve a spoon full of flour into a glass of water (the one in which the mushrooms were contained) and also add a glass of wine. The whole mixture is baked (roasted) in the oven in a baking dish made of clay. By the end of the baking you can add cheese and cream according to your own taste.

"Shopska" Salad

Ingredients needed

300 g of tomato

2 fried capsicums

50 g of onion

1 chilly pepper

100 g of cheese

2 cooked eggs

1/2 l of cooking oil

salt

How to prepare Chop the onion and then cut the tomato and capsicum in equal pieces of medium size. Cut the chilly pepper in small circles. Stir everything and pour some oil. Decorate with pieces of cheese cooked eggs and parsley.

Sutlijash (Rice Pudding)

Ingredients needed

4 cups (1 l) milk

2/3 cup (155 g) sugar

1 tablespoon unsalted butter

1 lemon zest strip

1 cinnamon stick

6 cups (1.5 l) water

pinch of salt

1/2 cup (105 g) white rice

3 egg yolks

ground cinnamon for garnish

almonds for garnish, optional

How to prepare In a saucepan over medium-high heat, combine the milk, sugar, butter, lemon zest and cinnamon stick. Heat until small bubbles appear along the edge of the pan, then remove from the heat. Let stand for 30 minutes to develop the flavor. Meanwhile, in another saucepan, bring the water to a boil. Add the salt and rice, reduce the heat to low and cook slowly until the rice kernels have swelled and are tender (15-20 minutes). Drain. Place the saucepan holding the milk mixture over medium heat and bring to a simmer. Add the rice and simmer uncovered, stirring often, until thickened, 15-20 minutes. Remove the lemon zest and cinnamon stick and discard. In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy. Gradually add about 1 cup (8 fl oz/ 250 ml) of the hot pudding to the yolks, beating constantly. Gradually pour the warmed yolks into the remaining pudding, stirring constantly. Cook over very, very low heat, stirring constantly, for 5 minutes. Spoon the pudding into individual dessert bowls or one large serving bowl. Sprinkle with cinnamon and top with toasted almonds (optional). Serve at room temperature.

Tavche Gravche

Ingredients needed

500g of bean

1 onion

100ml of cooking oil

2-3 pieces of red dry capsicum

pepper, salt, flour, parsley, mint

How to prepare Wash the bean and leave it to stay in water over night. After that cook it till it boils; drain it and put it in another hot water. Then add chopped onion and capsicum. Continue to cook it till the beans are soft but integral. If there is too much water left, drain the beans. In another bowl fry the chopped onion and paprika on cooking oil and then add this to the beans. Put everything in a pottery saucepan and then pour some parsley, mint, pepper and salt on it. Put the saucepan in the oven and bake it for a while (the beans shouldn't be too dry).

Tripe Soup

2 Ibs. tripe
2 quarts water
2 tsp. salt
2 cloves garlic, crushed
2 tsp. black pepper

Juice of 1/2 lemon or 2 tbsp. vinegar 2 eggs 1 cup cream 10% 1 tsp. chopped parsley Wash tripe thoroughly.
Place in large pot and add water, salt, garlic and pepper. Bring to boil and simmer for 3 hours. Add extra water if needed.
Remove pot from stove. Beat eggs in bowl and add lemon juice or vinegar. Slowly add one cup of the hot broth, being careful not to curdle. Beat well and add one cup cream. Pour all into pot, stirring constantly. Sprinkle parsley over the top. Do not cover pot. Serve very hot.
*Variation. Cream may be omitted. 1/2 cup rice may be added during last 20 minutes of cooking time.

 

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