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Macedonian cheese toast (przeni lepcinja)

5 servings best enjoyed at breakfast.

Ingredients 

  • 8 eggs

  • 250 ml(1 cup) milk

  • 10 thin slices sourdough

  • 3 cups of grated mozzarella

  • 50 g butter

  • 2 tbsp olive oil

  • 200 g firm feta cheese, crumbled

Equipment

  • A large tray

  • A frying pan

  • A spatula 

  • A platter

Method

  1. Beat the eggs and milk together and season with salt and pepper. 

  2. Transfer the mixture to a large tray.

  3. Make 5 sandwiches from the sourdough and mozzarella and soak in the egg mixture for 10 minutes, turning to coat halfway through.

  4. Add a little of the butter and oil to a hot frying pan over medium heat and fry the sandwiches, in batches, on both sides until golden and the cheese is melted. 

  5. Halve the sandwiches and arrange on a platter.

  6. Scatter with the feta and serve immediately.

Macedonian Bean Soup

4-8 Servings best enjoyed at dinner.

Ingredients

  • 2 cups white beans, sorted and rinsed three times

  • 4 whole dried chillies

  • 3 - 4 cloves garlic, peeled

  • 1 bay leaf

  • 1 onion, finely chopped

  • 2 tsps paprika

  • a small amount of dried mint

  • A polish sausage

Equipment

 A large saucepan

A Ladle

A pot

A knife

Method

1. After washing the beans; place in a large saucepan on a low heat and cover with water.

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2.Add de-seeded dried chilies, garlic and bay leaves and simmer for a couple of hours.

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3.Take out the chilies and gently remove the skin and discard, leaving the soft chili pulp.

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4.Brown the finely chopped onion in oil and add the chili pulp and a ladle-ful of cooked beans, mashed.

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5.Cut the polish sausage into several pieces.

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6.Fry it up with the red paprika and then return the mixture to the pot and allow to simmer for a further 20 minutes. Close to serving, add the dried mint.

Maznik 

8-12 servings best enjoyed at dinner or lunch.

Ingredients

  • 1/2 kg flour, sifted

  • 1 tbs salt

  • 1 egg

  • 900 ml water (or mineral water)

  • Vegetable oil

  • 1 kg feta cheese, crumbled

  • 250 g butter, melted with 50 g canola oil

Equipment​

  • A work surface (large table)

  • A table cloth

  • A large tray

Method

  1. Make a dough, with the flour, milk, salt, egg and water (as required to reach desired consistency.)

  2. Drizzle 2 tbs vegetable oil into the dough.

  3. Oil the part of the work surface.

  4. Flour the work surface, divide dough to smaller pieces approx: 10 cm ball.

  5. Flatten to 20 cm X 1 cm circles, place on oiled surface and cover the dough with circles of oil.

  6. Leave dough disks for half an hour (make sure area is warm.)

  7. Place a large table cloth or sheet on a large table.

  8. Place a dough disk on the centre of the table and pull gently to stretch into a thin layer. (this should almost be the size of the sheet.)

  9. Leave it for a few moments to dry for a flakier texture.

  10. Splatter the butter mixture and crumbled feta cheese over the the pastry sheet.

  11. Start at one end and lift the sheet to roll into a long log.

  12. Swirl the long pastry piece onto a greased tray starting from the centre of the tray.(Add pieces until the tray is filled.)

  13. Sprinkle butter on top, bake in hot oven for about 30 minutes.

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Uncooked maznik can be covered and frozen, then cooked when required.

A visual representation of the recipe. Source: Papadomitriou, A. (n.d.). I Love My Mother's Food [Cook Book].Pages 13 & 14

Touloumbe

4-8 servings best enjoyed at desert.

Ingredients

  • 2 cups of water

  • 1/2 cup vegetable oil

  • 2 cups flour

  • 1 tsp baking powder

  • 6-7 eggs

Syrup

  • 1 kg of sugar

  • 3 cups water

  • 3 tbs honey

  • Lemon zest (strain) *optional*

  • Boil ingredients until thick. 

Method​

  1. Boil the water and oil.

  2. Add flour and baking powder.

  3. Gradually add eggs. (one at a time)

  4. Pipe the touloumble into a deep fryer using a star piping tube.

  5. Dip into cool syrup.

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Baked Peppers

4 servings best enjoyed at lunch.

Ingredients

  • 1 kg peppers

  • 100 g oil

  • 1 bunch parsley

  • salt 

Equipment​

  • A knife

  • An oven

  • A tray

Method​

  1. Remove handles and seeds do not peel the skin.

  2.  Grill peppers until the skin starts bursting.

  3.  Place them in a plastic bag so they can steam.

  4.  Chop peppers in pieces if desired, cut in stripes or leave them whole.

  5. Add salt on each row and add the chopped parsley.

  6. Pour oil in the end.

  7. Serve immediately as a salad 

Touloumbe [Photograph]. (n.d.). Retrieved October 19, 2020, from data:image/jpeg;base64,/9j/4AAQSkZJRgABAQAAAQABAAD/2wCEAAkGBxMSEhUTExMVFhUX

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