Wednesday, February 25, 2009

Kotor Bay stewed fish

  • 1-1.5kg. of cleaned sprat or anchovies
  • 500.g-1kg. of onions
  • fish stock
  • live oil
  • white wine
  • celery
  • parsley
  • garlic
  • salt and pepper
  • some herbs and spices
Chop the onions and put them in a lightly heated pan with some olive oil. Add the celery and parsley, the herbs and spices, red chilli and garlic. Add the fish as well as the white wine or fish stock, along with some more oil, so that the pan is almost full. Bring to the boil and then allow to cook on a low heat for at least two hours. The longer you cook it, the better the taste!

Sunday, February 22, 2009

Chicken Pie - "Burek from Sarajevo"

  • 1 smaller chicken or hen
  • salt and pepper to taste
  • 1 cup of flour
  • 1 egg
  • 1/2 cup of milk milk
  • 1/4 cup of butterfat (oil or margarine)
  • 3/4 lbs. dough layers for the pie
  • butter fat or oil for greasing and sprinkling
  • 1/2 thick yogurt or sour cream
Wash chicken or hen well, put up to cook in warm water, bring to boil salt and simmer. Sift sour, mix well egg and milk. Pour the mixture over flour and knead well with fingers to get small crumbs the so called "tirit". Fry tirit quickly in heated butter or oil. Remove cooked chicken meat from bones, mince it and add salt and pepper as needed. Grease a tepsya (baking pan) with oil or butterfat, place a dough layer in it and sprinkle it with with oil or melted butterfat. Place a few more dough layers over the same manner and cover the last with half of the tirit and chicken meat. Then place some more dough layers over, sprinkling them with fat every time, add the rest of tirit and meat, pour over with two dough layers and sprinkle with butterfat oil. Bake in the oven preheated to 175-200 C for about 35-40 min, until nicely brown. When "Burek" is nearly done, cut it into squares, pour chicken soup over it and finish baking. While still warm, pour over it whipped thick yogurt or sour cream, put it back into the oven (leave it slightly open) and let it stand like that for a while. The well known Turkish 17th century chronicler, Evliya Tchelebia mentions this chicken "burek" as a "renewed dish" a specialty of Sarajevo (Bosnia and Herzegovina).

Saturday, February 21, 2009

Albanian salad

  • 250g. boiled potatoes
  • 250g. paprikas
  • 500g. tomatoes
  • 2 onions
  • 1 bunch of parsley
  • 1 bunch of dill
  • 50g. raisins
  • 3dl. sour cream
  • 30g. oil
  • salt and pepper
Wash paprikas, scoop out seed, wash and peel potatoes, peel potatoes. Cut all into nice small cubes, add finely chopped onion, washed wiped and finely chopped parley and dill, washed and cleaned raisins. Mix all well, add salt and pepper. Mix well sour cream and oil, pour over vegie's. Once again mix slowly but well. Leave to stand for a while. Serve salad as an accompanishment to roast and fried meat, fish, offal, various kinds of moussaka.

Monday, February 16, 2009

Hamburger from Sjenica

  • 1 & 1/2 ground beef, pork and lamb (mix it)
  • 1 chopped onion
  • 1cl. of garlic
  • 250-300g. hard cheese
  • salt and pepper to taste
  • oil for the grill
  • thick yoghurt
Mix ground meat with finely chopped onion, salt and pepper. Work into a smooth meat mixture, leave in a cool place to stand for several hours. Before grilling shape into flat patties, the size of the palm. Put a piece of cheese in the middle of each. Brush gridiron with oil, grill patties on both sides until nicely brown. Serve grilled hamburgers with thick yogurt.

Sunday, February 15, 2009

Skopski kukurek

  • 300g. lamb intestines
  • 1 lamb sweet-bread
  • 1 tbsp. paprika
  • 1 garlic bulb
  • 1 bay leaf
  • salt
  • oil or fat
Rinse well the lamb intestines and the sweet-bread and cook in salted water. When cooked, drain cut into slices and put in an ovenproof dish. Sprinkie with paprika, season with salt, add the bay leaf and oil or fat. Bake for half an hour on a gentle heat. Pour water occasionally. At last add the garlic and mix well. Serve with sour milk.

Friday, February 13, 2009

Turkish dolmas in grapevine

  • 2 onions
  • 30g. oil
  • 30g. ground mutton
  • 40g. rice
  • salt
  • pepper
  • 1/2 bunch of dill
  • 15-20 grapevine lives
  • 4dl. sheep bone stock
Chop one onion finely, cook slowly a little in heated oil, add half-cooked rice, meat, salt, pepper and chopped dill. Mix all well. Pour hot water over young grapevine leaves (not yet sprayed), leave them to stand for a while to soften, then drain. Put a spoonful of stuffing on each leaf, fold sides towards the middle, then roll up into dolmas. Line the bottom of a pan or fireproof dish with thinly sliced onion, pour some of the remained oil over, arrange dolmas tightly side by side. Pour over stock made of ship bones. Cover and simmer until stock is nearly quite reduced, then cool. Serve dolmas cold. You can arrange with some potatoes and carrots like the photo on the left side.

(photo from Wikipedia)

Tuesday, February 10, 2009

Fish on potatoes

  • 500g. potatoes
  • 1-1,5 dl. oil
  • 1kg. freshwater fish
  • salt
  • pepper
  • 250g. tomatoes
  • 3-4 dl. white wine
  • 4 cloves of garlic
  • 1-2dl. warm water
Peel potatoes, wash and cut into rounds. Grease a fireproof dish with oil. Put in a layer of potatoes, add salt and pepper, arrange cleaned, washed fish cut into pieces, add salt and pepper again. Cover with peeled tomatoes cut into rounds, salt, sprinkle with chopped garlic. Pour over with white wine and oil. Bake in the oven preheated to 175°C about 40 minutes. Add some warm water while baking, as needed.
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