Karadjordje steak

Ingredients:

• 500g. of pork steaks
• 150g. of kajmak
• 2 eggs
• flour
• bread crumbs
• salt
• toothpicks

Beat the steaks with hammer until they are thin and soft. Cover one side of steaks with "kajmak". Rool the meat like a pancake and fasten it with toothpick. First, dip the steaks into flour, then dip them into mixed eggs and, finally, roll them into bread crumbs.

Fry the steaks in the heated oil until they get brown-yellow colour. You can add some fried potatoes and tartar sauce ass add-on. Serve with red wine.

Source: balkanrecipes.awardspace.com

Karadjordje steak

Leeks pie

Ingredients:

• 1kg. soft flour, type 400
• 1/2l. warm water
• a pinch of salt
• 1-2 tablespoons oil
• 1 margarine at room temperature

Put 700 gr of flour in a bowl and mix with the salt, oil and enough warm water to make a dough. transfer to a floured surface and kned, adding water or flour, until it's smooth and soft.

For the dough into a ball, flour its surface, cover with a tea towell and leave for 20 minutes.

Cut the ball in 4 and roll each part with a rolling pin to 1-2 mm thick and spread with 50 g of margarine. With a knife, cut the crust in spiral shape, so you have a long band, 4 cm wide. Take the outer end and coil it into a ball. Flour the surface of the ball, put it on a plate, then in a plastic bag, and in the freezer. Do the same with the other 3 parts.

Warm a little oil and a little margarine and sprinkle the baking sheet. Roll the balls once again, one by one, in rectangular shape, 1-2 mm thick. The first one should be a little bigger than the baking sheet. Put the crust in the baking sheet and sprinkle with the oil and margarine. Roll the second ball and put it over the first, then put the filling. Roll the third crust a litlle bigger than the baking sheet and put it over the filling, creasing it a little. Sprinkle with oil and margarine. Roll the fourt crust, put it over the third, creased, and sprinkle with oil and margarine. Roll the ends of the first crust and sprinkle with oil.

Bake in a preheated oven at 250°C, around 20 minutes, then 5 more minutes at 200°C.

For the leeks filling, fry 8 finelly chopped leeks in oil on low heat, adding a little water and a little milk every few minutes, until the leeks are softened. Add salt and remove from heat. When cooled, add 3 eggs. The filling can be made a day ahead, then mix with the eggs before pouring in the pie.

Source: Sitnoseckano.blogspot.com

Leeks pie

Tulumbe

Ingredients:
For the dough:

• 1/2l. water
• 2dl. oil
• 1/2kg. flour
• 5-6 eggs
• 1/2 lemon
• 2 sachets vanilla sugar or 1 vanilla-bean
• oil for frying

For the syrup:

• 800g. sugar
• juice of 1 lemon

Heat water and add oil. Bring to the boil, add vanilla and blend in flour, mixing all the time. Simmer until the mixture is smooth, slightly "sticking" to the bottom of the pan. Cool a little, then add eggs one by one. After adding each egg, work well and leave to stand for a while every time.

When ready, put the dough into the confectioner's pipe with a broader star-like nozzle. Heat oil. When hot enough, press out pieces of dough about 5-7cm long. Fry on all sides until nicely brown.

Cook sugar, water and lemon juice for 10-15 minutes and then cool. Pour cooled syrup over warm cakes. Serve cold.

Photo: Wikipedia

Tulumbe

Turkish Baklava

Ingredients:

• 20-30 thin layers of dough for the pie
• 300g. butter for sprinkling dough layers and greasing
• 300g. ground walnuts and 300g. ground almonds for filling
• 600g. sugar, 2-3dl. water and 1 vanilla-bean for the syrup

Grease tepsiya with butter, place in two dough layers and sprinkle each with melted butter. Sprinkle every second layer of dough with mixed walnuts and almonds. Repeat until all has been used, then cut into equal squares. Each square can be cut diagonally to get triangles.
Pour some melted butter over each piece obtained by cutting. Preheat the oven to 200°C and bake for about 40-50 minutes. Towards the end reduce heat to 150°C.

In the meantime prepare syrup:
Pour water over sugar and add vanilla. Cook until syrup is so thick that it drips from the mixing spoon like honey.

Cook baked "Baklava" a little, pour warm syrup over and leave to stand until all the syrup is absorbed.

Photos:

Turkish Baklava

Serbian rice with meat

Ingredients:

• 500g. veal meat
• 10g. ham
• 1 big onion
• 1 clove of garlic
• 250g. green paprika (peppers)
• 250g. carrots
• 375g. tomatoes
• 2 tablespoons oil
• salt
• 375ml. bouillon
• hot red pepper
• pepper
• 175g. parboiled rice
• 1 bunch of parsley

Cut the meat in cubes. Chop the peeled onions and peeled garlic (very fine). Slice paprika, carrots and tomatoes. Roast meat and chopped ham with oil in a pan and season with salt. Roast onions, garlic and paprika. Cook the carrots in the bouillon for 10 minutes, add tomatoes, meat, ham, rice and the other vegetables, season with salt, red pepper and pepper. Put the food in a heat-resistant form and gratinate in the preheated oven at 200°C for 50 minutes. Before serving decorate with fine chopped parsley.

Source: Chris_fra.tripod.com

Serbian rice with meat