LET'S COOK AND TASTE FOOD FROM OUR FRIENDS' COUNTRY
TURKEY,BULGARIA,SERBIA,ITALY,SLOVENIA,
ROMANIA, GEORGIA.REPUBLIK OF MOLDOVA,UKRAINE,GREECE
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is for AJVAR(SERBIA)
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Ajvar, the master of winter foods
There’s nothing like homemade ajvar! Precisely for this reason, this Serbian recipe is one you should definitely write down and know. Your family and friends will thank you for it – that’s for sure. So will your stomach! So, let’s start!
Ingredients:
- 30 kg of red bell peppers
- 1 liter of oil
- 200 ml of vinegar
- 1/2 of pa packet of preservatives and salt
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ALMONDS (HYDRA-GREECE)
INGREDIENTS
1kg.almonds crumb, 2-3 drops bitter almond, 1,5 cup of sugar,
¾ cup semolina (thin), 2 spoons honey, vegetable oil, rose water, powdered sugar
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INSTRUCTIONS
1. Dry almonds in hot oven for 10 minutes. Then grid into the blender.
2. Mix the almond crumb with the sugar, honey, semolina and lemon’s shine. Throw little by little the rose water and knead until is ready to flatter.
3. Preheat oven at 150 C.
4. Take small quantity from mixture and flatter like a pear.
5. Greed a pan, sprinkle a little bit of semolina and put the pears.
6. Cook for 15-20 minutes.
7. When they are cold you dive them into the rose water and then into the powdered sugar.
Artichoke(from Turkey)
Ingrendients
1 carrot, 1 potato, 1 glass of peas (boiled or canned), 1 onion, 1 teaspoon olive oil 1 lemon ,1 tea spoon sugar, Salt, 1 glass of water Artichoke Recipe with Olive Oil (6 artichokes canned)
Intructions
1. The carrot is chopped in the form of a small cube. 2. Add enough water to pass it over and let it boil. 3. After about 5 minutes from the boil, add the potatoes we have cut in small cubes and the vegetables are boiled until lightly softened. (It's important that you cook perfectly.) 4. Onion is chopped up and half a cup of tea is roasted in olive oil until light pink. 5. Add potatoes and carrots. 6. 1 glass of peas is added and mixed. 7. Artichokes are rubbed with lemon and placed in pots.
8. Pour the vegetables we prepared. 9. Sugar, salt and half a cup of glass of olive oil are roasted. 10. Cover the pot by adding 1 cup of hot water. 11. The artichokes are cooked until they soften.
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is for BULGUR SALAD ( KISIR-TURKEY)
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Ingredients:
3 water glass fine bulgur, 3 water glass boiling water,
1 water glass olive oil, 2 tablespoons pepper paste,
1 tablespoon tomato paste, 2 onions, finely chopped,
2 cucumbers, diced, 7 green onions, finely chopped,
5 lettuce leaves, Parsley, Red pepper flakes cumin,
Black pepper, salt, juice of 2 lemon
Instructions:
1- Put bulgur and spices in a large bowl.
2- Pour hot water over them and cover with its lid or with a towel. Wait until bulgur rises about 10 minutes.
3- Meanwhile chop cucumber,parsley,lettuce leaves and green onion.
4- Heat olive oil in a pan and add finely chopped onion. Stir it until the onion has softened and add pepper and tomato paste.
5- When the bulgur rises, pour sauted onion over it and stir well.
6- Add all the chopped herbs,lemon juice and stir well.
7- Optionally, you can serve pickles,tomatoes and cucumber with kısır.
BANITSA(BULGARIA)
One of the most famous and most popular breakfast items in the country is banitsa. It is a made of dough with various fillings, such as cheese, spinach, rice, and meat.
RECIPE:
16 sheets phyllo dough, thawed ,2 cups feta cheese,3 large eggs,1 teaspoon salt,3/4 cup butter (melted),1 cup milk
Directions
1.Preheat oven to 350 degrees, ( glass pyrex pan works great for this recipe) brush melted butter all over bottom amd sides of baking pan.
2.Mix salt, cheese and milk and eggsin a bowl , combine and stir ingredients well.
3.Put down 5 sheets of phyllo dough down in buttered pan and brush over with melted butter. You can also put down one sheet at a time and butter seperatelly
4.Pour enough of the mixture to cover phyllo sheets and top with 3 more sheets.
5.Continue to repeat the process: put down 3 sheets and make sure to brush them well with butter then layer with mixture until all of the mixture is done, then cover with atleast 2 sheets. I preffer not to butter the top sheets as they tend to get very hard after the banitsa is done baking.
6.Bake for 25-35 minutes or until golden, make sure mixture is cooked in the middle by cutting into banitsa. When the mixture is cooked it will not be runny.
7.Once banitsa is done cover it with either a towell or the lid to the pan and let it sit and cool before cutting it or serving. Covering it lets the steam soften the phyllo dough sheets.
BATZINA ¨(A type of pie made in the villages of Trikala -Thessaly).
(Pastry Pie - Pumpkin Pie)
INGREDIENTS
Flour,Milk,Feta cheese,Pumpkin Crumbled,Sweet Trahanas,Butter
INSTRUCTIONS:
Mix all the ingredients so that they become a fluffy slurry.Put the ingredients on the baking dish and pour a slice of feta cheese over the top. When browning, pour the pie with a little butter.Bake at 180 ° C for 1 hour.
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is for Cretan ladenia
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Ingredients
For the dough:
25g fresh yeast, 3 1/2 cups strong flour, 2 tsp salt, 6-7 tbsp olive oil, 2 tsp coarse salt
For the filling:
200g cretan graviera (or any other yellow mature cheese), grated ,200g cherry tomatoes, halved, 1/2 tsp dried mint
Directions
1. Dissolve the yeast in 1/2 cup lukewarm water and leave for 10 minutes. In a bowl, Sift the flour and make a hole in the centre, placing the yeast, salt and 2 tbsp olive oil in it. Mix and add water to make the dough.
2. Trasnfer the dough to a flat surface covered with flour and knead for about 10 minutes, until smooth and elastic.
Put it back into the bowl, cover with a cloth and leave in a warm place for 2-2 1/2 hours until double is size.
Then knead again for a few minutes. Press the dough into a greased round or rectangular baking tin, and cover with a wet cloth. Leave for 30 minutes.
3. Preheat the oven to 200C. Using your hands, roll the dough into a thin sheet and add 2/3 of the cheese and a little mint. Then fold it and press into the size of the baking tin you are using. Press the dough with your fingers. add the rest of the cheese and mint, and place the tomatoes on top. Drizzle with olive oil and coarse salt. Bake the pie for 20 minutes until golden. Carefull remove from the tin and leave to cool on a griddle.
D is for DRIED EGGPLANT FILLING(TURKEY)
Ingredients
55 pieces of dried eggplant,200g lamb mince, 2, 5 cups of brass,1 bunch of parsley, 2 large onions, 1 head garlic,
2 tablespoon chili pepper, 2 tablespoons tomato slices,
1, 5 water glass of olive oil, 2 sweet spoon lemon salt,
2 sweet spoon pulbiber, 1 sweet spoon black pepper,
3 sweet spoon salt
INSTRUCTIONS
Dry eggplants are boiled for about 15-20 min until they soften. It is then cooled in cold water and drained.
Rice are washed and kept in warm salted water for 20 minutes.
Rice flour, ground water suitable for domestic spirits. Thinly chopped parsley, very small chopped onions and garlic, pepper and tomato paste, spices, salt and olive oil are mixed and kneaded well.
The prepared domestic mortar is filled into the eggplant.
Fill the aubergines until halfway and knead the mouth parts with your hand and knead them horizontally in a pot.
Once all the eggplants are filled, close a plate on them.
Then close the cover of the pot by adding hot water to the top.
Cook on medium heat until cooked.
DRIED BEANS SALAD(TURKEY)
2 cups of cooked northern beans
1 onion, cut finely in half-moons
1/2 cup parsley, finely chopped
1 tsp crushed pepper
1 or two hard boiled eggs, sliced
1 tomato, diced
1/4 cup tahini (OPTIONAL)
1/4 cup vinegar
1/4 cup lemon juice
2 cloves of garlic, minced
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INSTRUCTIONS
-Soak the beans over night. Bring them to a boil and then on medium heat cook them until soft. Or use canned beans.
-In a bowl mix tahini, vinegar, lemon juice, and garlic for the sauce/dressing. It shouldn't be too runny or thick. Since different tahini brands have different density, it's hard to find the perfect mixture.
If the dressing you make with the measures above is thick, add some of the water that you used to cook the beans or use the juice in the can. If it's runny than you can thicken it with more tahini.
-Pour the tahini dressing over the beans and mix them well.
-Slice the onion thinly julienne style in half moon shape. In a bowl knead it with 1 tsp salt. Rinse.
-Mix the beans with onion and parsley.
-Decorate the bean salad with tomatoes and slices of hard-boiled eggs.
ENJOY!
is for
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is for FLOUR HALVAH( TURKEY)
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INGREDIENTS
1 GLASS OF FLOUR
1 GLASS OF WATER
1 GLASS OF MILK
125 GRA over medium hM BUTTER
1 GLASS OF SUGAR ( A HALF GLASS OF SUGER CAN BE ADD OPTIONALLY)
4 Table spoons pine nut (optional)
Maket he butter melt in a pot and then add pine nuts . Cook for about 3 minutes pour the flour by stirring. Cook them by stirring over medium heat for 10-15 minutes.
By the way heat the milk and water. Add sugar and make it dissolved. When the flour turns into yellowish color pour the warm syrup. Stir continuously with a wooden spoon to get a smooth mixture of flour. After stirring for 5 minutes, turn the heat off and close the lid. Put it aside for about 10 minutes.
You can shape with with spoon or with a small shaped cup and put on a service plate.
ENJOY IT!
After stirring for 5 minutes, turn the heat off and close the lid. Put it aside for about 10 minutes.
You can shape with with spoon or with a small shaped cup and put on a service plate.
ENJOY IT!
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is for
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is forHUNKAR BEGENDI(TURKEY)
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Ingredients
2 eggplant , 1 glass of water Milk , 1 tablespoons flour,
1 tablespoon butter,1 teaspoon raspberry jam
For Sauce
200 grams of veal, 1 tomato rind,1 piece of onion,
2 green peppers ,1 tablespoon butter,1 sweet spoon chili pepper,1 water glass of hot water,Salt, pepper, pepper, thyme
INSTRUCTIONS
I roast the aubergines and sour, I get the pottery oil and melted.Unu kavurım, add milk and mix quickly, add eggplant and kaşar salt and cut the gold.
I can cook a separate tencered flesh as much as the pull.
I'll add butter on it.Add the peppers and onions and cook the sauteed parboil tomatoes with the flakes and water and cook until the consistency.
Then pour the sauce onto the service tray and enjoy it
is for
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is for
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is for KATIMERIA(IKARIA-GREECE)
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INGREDIENTS
1 kilo of flour,500 gr of fine wheat flour,16 gr yeast,1 teaspoon of vinegar,1 teaspoon of sugar,1 teaspoon of salt,1 egg, 1 small cup of olive oil,warm water
INSTRUCTIONS
1.Use a bowl and mix all the ingredients.
2.When the dough is ready cover the bowl with a clean napkin and wait till the dough rises.
3.When the dough is ready we warm the oil in a frying pan.
3.When the dough is ready we warm the oil in a frying pan.
4.Take some dough,shape it and fry it carefully from both side's.It's ready. BON APPETIT!!!
KAZANDIBI(TURKEY)
Ingredients:
1 liter milk
1. 5 cups of sugar
2 full meal spoon starch
2 full meal spoon rice flour
2 pack vanilla
1 tablespoon margarine
3 tablespoons powdered sugar
Instructions:
Milk, starch, rice flour and sugar are added to the pot.
The middle is darkened and cooked until the eye is in the eye. Six are turned off and vanilla is added and whipped. Do not work on my consistency because it will be at its fullest because it's on fire too.
Depending on the desired thickness, a tray can be selected and the margarine is applied in a soft consistency and sprinkled with powder sugar. I made the big square deduction and it was burned equally because both eyes were visible
It is the characteristic of not being afraid of burning a lot, and those burning parts that are delicious. After the powdered sugar is sprinkled, the puddled pudding is poured into the puddle, and it is burned completely beautifully all around the fire.
After it is finished, put a large water tank in it. Borcam is placed on the top of the water tray and is kept there until the room temperature is reached.
Then the mall is lifted and is expected to completely cool down.
The portions that have been completely cooled are sliced into slices. The spatula is removed and the slices are inverted and served on the serving tray.
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Khachapuri(from GEORGIA)
Ingredients
2 eggs , 30 grams of butter and 600 grams cheese and dough.
Knead the dough before using. Leave for 10 minutes and then make a circular shape, with a lip around the edge. Spread the cheese filling onto the middle of the dough.Fold the edges of the dough over the cheese filling.Turn the dough over and flatten it out to make a circular shape. As you spread out the dough make sure the cheese filling is spread evenly.Be careful not to tear the dough.
A rolling pin can also be used to flatten the dough.Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated oven for about 15 minutes at a medium temperature. If you want to glaze the khachapuri with egg yolk do this 5 minutes before it is ready.
Glaze the khachapuri with butter as soon as you remove it from the oven. This makes it soft.
KEBAPCHES(BULGARIA)
Some of the most popular Bulgarian dishes are grilled – meat balls, kebapches, grilled meat pieces, grilled sausages. A meatball made of minced meat and spices and shaped like a sausage. Same as the kyufte,
but does not contain onions.
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It has to be grilled otherwise you will get something different which probably will not be called kebapche (for comparison kyufte can also be fried). Eat it with Shopska salad and French fries with Bulgarian cheese.
Ingredients
2 lbs minced meat (60% pork, 40% beef),1 tablespoon salt,
1 tablespoon ground black pepper,1/2 teaspoon cumin
1 glove garlic, minced (we prefer it with garlic but
it's not necessary)
Preparation
Mix all ingredients together, mix well. Leave in the
fridge for at least 30 minutes. Take out and roll in sausage like pieces. Makes
about 30 pieces.
Khinkali(GEORGIAN TRADITIONAL FOOD )
Ingredients for khinkali
Dough: flour, 2 eggs, warm water
Filling: ground beef and pork mix, salt, half tsp of dried red pepper, quarter tsp ground caraway seed, 2 small onions (optional) and water.
Cooking : water and salt for the cooking pot.
Preparation
Flour to a mixing bowl. Make a depression in the middle of the flour and add the eggs, add warm water. Mix the ingredients from the middle of the bowl until all of the flour is mixed, The dough should be formed into a ball, Divide the dough into two pieces, Roll out the dough until it is about 1/3 of an inch thick, Cut out circles of about 2.5 inches in diameter with a drinking glass.
Carefully remove the excess dough, Use a rolling pin to roll each circle into a thin eight inch round. These rounds will be filled with a meat and spice mixture to make khinkali.
Preparation (the khinkali filling): Add the meat, spices, 2 finely chopped onions and salt to a mixing bowl, Mix the ingredients by hand and then add water and squash and squash the mixture. Repeat this process 20 times until you have mixed at least 500 ml of water with the meat. This will ensure that your khinkali have lots of ‘juice’.
Preparation (making the khinkali):Take one round of dough from your pile of rounds, Add 1 heaped tbs of the meat mixture to the center of the round, Use your thumbs and index fingers to make an accordion type fold all around the outside, Carefully place the dumplings into a deep pan of boiling salt water, about 10-15 at a time, Boil for 12 to 14 minutes. If the dough has been made properly the dumplings will not burst and Khinkali was made.
is for Homemade Lemonade
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Ingredients
· 650 ml lemon juice
· 200ml water
· 600gr sugar
· 1 non waxed lemon
· 1lt concentrated lemonade
Instructions
1. Squeeze the lemons.
2. Boil in a pot, in low temperature, water with sugar and lemon peel until became syrup.
3. Strain lemon juice.
4. When syrup is ready, low temperature and put the lemon juice you have squeezed.
5. Boil a little more.
6. Homemade lemonade is ready. Put in a sterilized
glass bottle and let it in the fridge.
7. Serve it in a glass (ratio): 1/3 lemonade, 2/3 water and a lot of crushed ice.
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is for Menemen(Eggs, Tomatoes And Peppers)
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Ingredients (serves 4):
8 eggs, 6 medium/large tomatoes, peeled and chopped into small chunks, 6 long green peppers cut into small chunks (our host uses one or two sliced blazingly hot green chilli peppers as well, but bravery is required for this version). Bell peppers can be used if you can’t find long slender ones, 2 finely sliced white onions, Half a cup of olive oil, Salt and pepper to taste
Preparation:
Beat the eggs in a bowl and add a little salt and pepper. Warm the olive oil in a large pan, then lightly fry the onions and peppers without browning. After about 2 minutes add the chopped tomatoes. Cook the mixture until all the veggies are really nice and soft (around 7-8 minutes), and the juice has been reduced by about half.
Pour on the eggs and stir continually until it begins to firm. At this point, you can become adventurous and extend the boundaries of ‘menemen’ by adding some extra exotica (see below) should you wish. The resulting masterpiece should be firm and juicSeason with salt and pepper.
Pour on the eggs and stir continually until it begins to firm. At this point, you can become adventurous and extend the boundaries of ‘menemen’ by adding some extra exotica (see below) should you wish. The resulting masterpiece should be firm and juicSeason with salt and pepper.
Mchadi( is a very popular cornbread traditionally eaten with cheese from GEORGIA)
Ingredients
stone-ground cornmeal (preferably white), 1/4 teaspoon of salt, 1 cup of cold water.
Preparation
Add water to the cornmeal little by little so that the cornmeal becomes firm but not wet.When the dough is ready, take a piece and make a small ball. Shape the ball in the palm of your hand. Heat the oil in a pan and add the dough. The Mchadi are golden brown when ready.
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Mercimek koftesi(turkey)
Preparation
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is for
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is for OLIVE-OIL PIE(LEFKADA-GREECE)
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INGREDIENTS
3 glasses of olive oil
3 glasses of water
3glasses of sugar
sesame,cinamon,almonds
1 cup of flour
1 cup of semolina
INSTRUCTIONS
1.Boil water and sugar for 10 minutes.
2.Warm the oil up,put flour and semolina in the pot and stir until the mixture gets brown'
3.Add the syrup in the mixture and stir until it thickens.
4.Sprinkle sesame on the mixture and put it in a baking pan.
5.Slit the pie in rhombus and put an almond on each rhombus.
6.Put it in the oven and when it's ready sprinkle some sugar on it.
BON APPETIT!!!
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LET'S COOK AND TASTE FOOD FROM OUR FRIENDS' COUNTRY
TURKEY,BULGARIA,SERBIA,ITALY,SLOVENIA,
ROMANIA, GEORGIA.REPUBLIK OF MOLDOVA,UKRAINE,GREECE
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is for AJVAR(SERBIA)
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Ajvar, the master of winter foods
There’s nothing like homemade ajvar! Precisely for this reason, this Serbian recipe is one you should definitely write down and know. Your family and friends will thank you for it – that’s for sure. So will your stomach! So, let’s start!
Ingredients:
- 30 kg of red bell peppers
- 1 liter of oil
- 200 ml of vinegar
- 1/2 of pa packet of preservatives and salt
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ALMONDS (HYDRA-GREECE)
INGREDIENTS
1kg.almonds crumb, 2-3 drops bitter almond, 1,5 cup of sugar,
¾ cup semolina (thin), 2 spoons honey, vegetable oil, rose water, powdered sugar
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