Çömlek Kebab
A while ago, I posted the recipe for Ohrid Čomlek. I loved the dish and asked Turkish readers of this blog if they would send me the original recipe, as the one I made is only Macedonian adaptation of the Turkish one. And I got it A foodie friend, Ebba from Kirimizi Muftak send me...
Stuffed Tomatoes
Stuffed Tomatoes 8 ripe tomatoes250 g day or two old bread4 eggs1 red onion1 Tbsp dried basilolive oilsalt Cut tops of tomatoes. Reserve to tops for later. Core tomatoes and place upside down to drain. Dice tomato core and place in a bowl with crumbled bread and 5 tablespoons olive oil. Add salt and let...
Csirke Pörkölt
Csirke Pörkölt (original recipe) 600-800 g boneless, skinless chicken, cut into bite sized pieces 2 Tbsp pork fat 1 onion, cut into thin circles 1 tsp hot paprika 1 red bell pepper 1 big and juicy tomato, skin and seeds removed salt Heat pork fat in a deep pan. Add onion and saute until it...
Mediterranean Chicken Casserole
Mediterranean Chicken Casserole (adapted from here) 2 tsp olive oil 4 chicken drumsticks 1 medium sized onion,thinly sliced a small piece of celery root (about the size of onion) 1 garlic clove, crushed 100g small sized button mushrooms, cut into quarters400g tomatoes, peeled, deseeded and diced 1/2 chicken stock cube 100g peas fresh thyme leaves...
Istrian Chicken Goulash
Originally a Hungarian dish, goulash is today one of the most famous dishes in the world. Wherever it was adapted, people gave it a new note, and now almost any region in the countries surrounding Hungary has it’s very own version. I already showed you my recipe for goulash and today, I give you version...
Ratatouille
This was my attempt of recreating this dish from the movie Ratatouille. It’s not the real thing, but I liked it Ratatouille 2 zucchinis 2 small eggplants (approximately the same size as zucchinis) 1 red bell pepper 1 yellow bell pepper 1 big + 1 small red onion 1 small tomato 1 clove garlic olive...
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Parma Chicken
… Don’t be sad. … when you see a cometpainting the horizon redremember: that is me still,crazy, flying and living. To Stonoga, who is no longer with us. ——————————————————————————– Parma Chicken(original recipe) 600 g chicken breasts, cut into pieces400 g button mushrooms (only the caps, without the stems)100 g bacon, cut into strips40 g grated...
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Fish Baked In Wine
1 cleaned white saltwater fish (about 1 kg)1 head garlic1 bundle of chopped fresh parsley leaves3 large tomatoes, peeled, seeds removedabout 1 kg peeled potatoes1 lemonwhite wineolive oilsaltground black pepper Squash 1 clove garlic through a garlic press. Rub the inside of fish with olive oil, add pressed garlic and some finely chopped parsley. Make...
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Red Risotto
150 g short grain rice100 g sheep milk cheddar cheese, diced500 ml tomato puree2 basil leaves1/2 bundle of parsley leaves1,5 Tbsp olive oilsaltground black pepper250 ml water Boil tomato puree. Heat oil in a pan and fry cheese a bit on very high heat. Add rice and cook for 2 minutes stirring continuously. Pour about...
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Gazpacho
200 g hard bread, diced1,2 kg tomatoes, peeled, seeds removed600 g cucumbers, diced and peeled2 cloves garlic2 green bell peppers1 onion2 Tbsp vinegar6 Tbsp olive oilsaltground black pepper Ground bread with all the vegetables in a meat grinder. Add vinegar, olive oil, salt and pepper to taste, stir well and leave in the fridge for...
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Savory Crépe Terrine
I got the idea for this unusual terrine from a bad bad magazine. It was called Tajne kuhinje (Kitchen secrets) and along with Slatke tajne (Sweet secrets) was published from 2000 to 2002. Those were bestselling food magazines, but unfortunately, the majority of the recipes were stolen from foreign food magazines and cookbooks. They did...
