Sunday, December 27, 2009

Turkish Baklava

  • 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
Turkish BaklavaGrease 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.

Turkish BaklavaTurkish Baklava


Wednesday, December 16, 2009

Serbian rice with meat

  • 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.


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