Sunday, December 16, 2012

Balkan cuisine


Waist to the maritime way

Sage blended with warm water and strain. Add flour, eggs, salt and knead soft dough. Then make your hands until it is completely smooth. Formed into a Kruščić, coat with oil and place on an oval. Put in a warm place for about half an hour.


For the stuffing mix well curd, cream and eggs and season with salt if needed. Black olive paste is mixed with egg yolks. Finely chop the ham. Tablecloth spread on the table poprašiti flour. Hands stretch the dough so that it is as thin, thick cut edges, but leave the dough to hang over the edge of the table. The edge of a 10 cm wide spread of black olive paste and fold dough. Coated with curd filling one half of the dough, sprinkle with chopped ham is using a tablecloth in a narrow bend folder. Cutting edge of plate 10 cm long waist. Štrukle ready to cook in salted boiling water until they float. Remove from water štrukle porous spatula and stack them in olive oil greased trays. Spread on baking sheet with olive oil and green spreads, to agree on the waist and pour cream. Put in the oven at 200 ° C, bake them for 25 - 30 minutes to a golden color.

Ingredients:

Dough:

1.5 kg of flour
2 eggs
10 g salt
1 sprig of sage
lukewarm water as needed
stuffing:

1.2 kg curd
200 ml sour cream
8 eggs
200 g thin sliced ​​prosciutto
150 g of black olive paste
3 egg yolks
salt
topping:

100 ml extra virgin olive oil
1 liter of cooking cream
150 g green spreads



Hunting Dumplings

Zrezati bread into cubes and fry in a little fat milk and pour over bread and let stand for half an hour to an hour (until the bread absorbed all the milk). Hand to intervene in the bread and milk. To form the dumplings and cook them in boiling water for 15 - 20 minutes.

Ingredients:

500 g of bread Milky
500 ml of milk
2 whole eggs
teaspoon salt
parsley
tablespoon of fat
a tablespoon or two of flour


Stranded buckwheat porridge

Buckwheat cook over medium heat for 20 to 30 minutes at about three times the amount of water, add a pinch of salt. Buckwheat is when cooked to soften them, and occasionally during cooking, stir. When it is cooked, if it remains more water slurry drain. In chilled buckwheat porridge add cheese, eggs and butter and mix well together.

The mixture should taste as each fresh cheese is not as salty and add salt to taste. Stuffing evenly, not in predebelom layer coated on the dough. One end leave about 2 cm without stuffing, stuffing that would not be "leaked" by bending. Carefully fold the dough with a filling such roll, then cut into pieces, placed in a pre-greased baking sheet and place in preheated oven. Bake at 180 degrees 45 to 50 minutes.

Ingredients:

Dough

400 g of flour
2 tablespoons oil
1 egg
salt
lukewarm water
Topping

300 g buckwheat porridge (come on)
500 g of cottage cheese
3 whole eggs
150 g butter
salt to taste



Cabbage strudel

Knead the flour smoothly with a little warm water, put the egg and a little salt. Dough, spray with oil and let stand for at least half an hour. After that, the dough stretch and spray with oil. When the oil is absorbed, put the stuffing. For the stuffing cabbage cut into thin reznace little boil, then drain and simmer over low heat.When the cabbage has cooled add cheese, two eggs, ground walnuts, sugar and salt.

Mix it all together, add the cream and a little oil. Then put the filling on the dough, and so prepared štrukle bend, cut and put in a greased baking pan.

Ingredients:

Dough:

500 g of flour
1 egg
some oil
pinch of salt
some lukewarm water
Filling:

500 g cabbage
500 g of cottage cheese
100 g walnuts
10 ml cream
2 eggs
sugar
oil
salt


Bosnian spinach pie

Mix flour, half egg, salt, lemon juice and water Knead the dough to waste timber and hands and to be bubbly, put on floured board and brush with oil not Okoro, and let standing still for 3/4 hour. The table is covered with a table cloth and flour it. The dough is pulled from side to side by the length of the table, how to easily haul.

The direct drum to be only in the length, spread the melted fat and with all the pages slowly pulls the first to get the length of the table and then draw in width. Extractor is as long as that, ie. while we do not shoot border. After that, the cut edge (the edge if you add a little more water and mix it well, and let 3/4 hours to stand, he will drag on like the first one), and let the dough at least 10 minutes to dry, and sprinkle melted grease.

Preparing the filling
Washed and well drained spinach noodles cuts on thick like a small finger, the salt, Mix well and let stand for half an hour. Then it is well drained. Travnik cheese on a scrub board, and the cottage cheese through a sieve protisne. After that, the compositions cheese, spinach, eggs, sour cream, salt and pepper and mix it all well. This is the third of the stuffing put the dough in half lengthwise, and dough hanging over the edge of the table is folded in both the short one is filling up. Ijen-folding dough sprinkled with grease and rolled to the edge of the pie dough nenapunjenoga. Pita agree smeared with grease in the pan, the surface is again smeared with grease and bake in a medium hot oven until it gets a nice rosy color (about 3/4 hours). When the pie is removed from oven, cover and let the cloth in a warm place until use.

Ingredients:

Dough

400 g of flour
6 g of salt
2 cl of lemon juice
20 ml of water (warm)
2 ml of oil
half an egg
For the stuffing

400 g of cottage cheese
200 g Travnik cheese
30 ml sour cream
6 g fat
salts
pepper (minced)
600 g spinach
1 egg




Bosnian pita sirnica

Mix flour, half egg, salt, lemon juice and water Knead the dough to waste timber and hands and to be bubbly, put on floured board and brush with oil to Okoro and do not let standing still for 3/4 hour. The table is covered with a table cloth and flour it. The dough is pulled from side to side by the length of the table, how to easily haul.

The direct drum to be only in the length, spread the melted fat and with all the pages slowly pulls the first to get the length of the table and then draw in width. Extractor is as long as that, ie. while we do not shoot border. After that, the cut edge (the edge if you add a little more water and mix it well, and let 3/4 hours to stand, he will drag on like the first one), and let the dough at least 10 minutes to dry, and sprinkle melted grease.

Preparing the filling
Cheese is protisne through a sieve, add cream, salt, eggs and Mix well. In this age of filling two-thirds of the dough lengthwise into piles table, the dough that hangs over the edge of the table is folded in both the short one is filling up. Folded dough sprinkled with grease and rolled to the edge of the pie is not filled with dough.Pita agree smeared with grease in the pan, the surface is again smeared with grease and bake in a medium hot oven until it gets a nice rosy color (about 3/4 hours). When the pie is removed from oven, cover and let the cloth in a warm place until use

Ingredients:

Dough

400 g of flour
6 g of salt
2 cl of lemon juice
20 ml of water (warm)
2 ml of oil
half an egg
For the stuffing

600 g of cottage cheese
20 g sour cream
0.1 g of salt
0.6 g fat
3 eggs
Bosnian burek pita

Mix flour, half egg, salt, lemon juice and water Knead the dough to waste timber and hands and to be bubbly, put on floured board and brush with oil to Okoro and do not let standing still for 3/4 hour. The table is covered with a table cloth and flour it. The dough is pulled from side to side by the length of the table, how to easily haul.

The direct drum to be only in the length, spread the melted fat and with all the pages slowly pulls the first to get the length of the table and then draw in width. Extractor is as long as that, ie. while we do not shoot border. After that, the cut edge (the edge if you add a little more water and mix it well, and let 3/4 hours to stand, he will drag on like the first one), and let the dough at least 10 minutes to dry, and sprinkle melted grease.

Preparing the filling
To grind meat (not too finely), chopped onion and fry 30 g fat just fades. Add the minced meat, pepper, salt, egg and parsley; Mix well and fill it with the filling two-thirds the length of the dough at a table in a pile, and the dough hangs over the edge of the table is folded in both the short one is filling up. Folded dough sprinkled with grease and rolled to the edge of the pie is not filled with dough. Pita agree smeared with grease in the pan, the surface is again smeared with grease and bake in a medium hot oven until it gets a nice rosy color (about 3/4 hours). When the pie is removed from oven, cover and let the cloth in a warm place until use.

Ingredients:

Dough

400 g of flour
6 g of salt
2 cl of lemon juice
20 ml of water (warm)
2 ml of oil
half an egg
For the stuffing

300 g fatty pork boneless
200 g boneless beef fat
10 g ground pepper
10 g salt
150 g onions
10 g parsley leaf
80 g of oil or fat
1 egg


Cooked Zagorje strudel

Discovered stretched dough mixture of cheese, cream, salt and egg yolks. Cut the pastry stuffed bent on serving and closing the edges cook in salted water for five minutes.

On a warm plate set decoration in the form of sugar rose colored juice of red cabbage on the side of decorative parsley. Štrukle pour toasted bread crumbs.

Ingredients:

rough flour
eggs
water
cheese
cream
oil
salt
decorative parsley
juice of red cabbage
breadcrumbs

Greek stuffed vine

At the chopped onion prodinstati oil, add the minced meat and prodinstati. After 15 minutes of cooking, add the rice and minced garlic, pepper and egg. Vine leaves are placed in boiling water, to make it easier shaped rolls, and not fall apart. Then Cut the stems.

For each vine leaf arrange prepared stuffing and shape into a charm. If you think that the leaves are brittle, use two. Arrange in pan, top up water to cover the cabbage rolls and cook on low heat. For a more aromatic flavor, you can add a piece of ham, bacon or the like. Towards the end of the make roux of flour and water.

Ingredients:

500 g minced meat (beef and pork)
200 g of rice
1 onion
2 cloves of garlic
vine leaves
flour
oil
sour cream

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