Ingredients
3 to 4 ripe tomatoes, chopped
1 long English cucumber, chopped
1 medium yellow onion, chopped
2 green banana peppers, chopped (you can also use a green bell pepper, hatch, )
salt, to taste
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2-cup crumbled feta cheese (If possible, try not to use Greek Feta as it is too salty for this salad)
2 tablespoons chopped fresh parsley
3 to 4 ripe tomatoes, chopped
1 long English cucumber, chopped
1 medium yellow onion, chopped
2 green banana peppers, chopped (you can also use a green bell pepper, hatch, )
salt, to taste
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2-cup crumbled feta cheese (If possible, try not to use Greek Feta as it is too salty for this salad)
2 tablespoons chopped fresh parsley
Directions
Place chopped tomatoes, cucumbers, onions, and peppers in a large serving bowl.
Add salt, oil, and vinegar to the tomato mixture; toss and mix until well blended. Taste for seasoning and adjust accordingly.
Top with crumbled feta cheese and sprinkle with fresh chopped parsley.
Refrigerate for about 20 minutes, or until ready to use.
Serve.
Source: Diethood, by Katerina Petrovska, http://diethood.com/shopska-salad-macedonian-chopped-salad/
Place chopped tomatoes, cucumbers, onions, and peppers in a large serving bowl.
Add salt, oil, and vinegar to the tomato mixture; toss and mix until well blended. Taste for seasoning and adjust accordingly.
Top with crumbled feta cheese and sprinkle with fresh chopped parsley.
Refrigerate for about 20 minutes, or until ready to use.
Serve.
Source: Diethood, by Katerina Petrovska, http://diethood.com/shopska-salad-macedonian-chopped-salad/
Ingredients
1 (32 ounce) package phyllo dough
5-6 eggs
1-3 cups milk
3cups feta
2 tablespoons oil
1 (16 ounce) cottage cheese
Directions
Preheat oven to 350°F.
Preheat oven to 350°F.
In large mixing bowl beat eggs, add 2 cups milk and mix well. Take your block of Feta and cut in half. Use one 1/2 and refrigerate the other. Crumble the Feta into the egg mix and add cottage cheese. Make sure you have nice chunks. Mix well, the mixture should be thick and very lumpy. If too thick add more milk (hence the extra milk).
Take a large deep baking dish. Sprinkle oil on bottom only (dip your spoon into oil, take out and just drizzle slightly). Lay one sheet phyllo and drizzle with oil, continue until you have 4 sheets. When you add the last sheet place your hand flat on the phyllo sheets and GENTLY gather, without tearing by pulling the sides slightly toward center. (It should resemble a crumpled bed).
Use 1 full Ladle of the egg/feta mixture onto the layer, you don't need to cover all the phyllo, just don't leave the feta in one spot, distribute.
Layer another phyllo sheet and sprinkle with oil. Layer another sheet of phyllo and again crumple the center then sprinkle the oil (just a little). One Ladle of the egg/feta mix. Continue in this pattern (Don't forget to gather the center each time). If you see that you have a lot of the egg/feta mix left you can start to add more than the 1 ladle. Your last layer should be 3-4 layers of phyllo. Don't sprinkle with oil yet. Take a soup spoon and with the handle, tuck in the sides. Now sprinkle with oil.
Bake for about 30-40 minutes or until the top is puffed and nicely browned.
The Burek will puff high off the top of the pan but once cooled will drop. You must cool completely or you will not be able to cut with out it falling apart.
Source: Food.com, by veraj9170, http://www.food.com/recipe/burek-or-feta-cheese-phyllo-pie-310570
3 cloves of garlic, minced
1/4 cup of your favorite tomato sauce (I use my homemade sauce)
1/2 cup part-skim mozzarella cheese, shredded
1/2 cup mild cheddar cheese, shredded
Directions
Preheat oven at 400.
In a small oven-safe baking dish, or a clay pot, layer the crumbled cheese, covering the entire bottom of the dish.
Sprinkle the minced garlic on top of the feta cheese.
Spoon the tomato sauce, covering the entire cheese and garlic mixture
Mix together the mozzarella cheese and the cheddar cheese; layer on top of the tomato sauce.
Bake it in the oven for 15 minutes, or until the cheese is melted.
Serve it warm with a side of flatbread or tortilla chips.
Preheat oven at 400.
In a small oven-safe baking dish, or a clay pot, layer the crumbled cheese, covering the entire bottom of the dish.
Sprinkle the minced garlic on top of the feta cheese.
Spoon the tomato sauce, covering the entire cheese and garlic mixture
Mix together the mozzarella cheese and the cheddar cheese; layer on top of the tomato sauce.
Bake it in the oven for 15 minutes, or until the cheese is melted.
Serve it warm with a side of flatbread or tortilla chips.
Source: Diethood, by Katerina Petrovska, http://diethood.com/oven-baked-feta-cheese-dip/
Mamaliga
Servings: 6
Mamaliga
Servings: 6
Ingredients
For the Mamaliga
1 1/2 cups cornmeal
1 teaspoons salt
4 cups cold water
For the toppings
2 Tbsp butter
4 Tbsp sour cream
1cup Feta cheese -crumbs
½ tomato, finely chopped
Directions
Bring 4 cups water to a boil in a pot, add salt.
Add the cornmeal to the boiling water, stirring constantly, bring it to boil again, reduce heat to low and simmer for 3-5 minutes.
Turn off. With the spoon kind of divide the mixture into three equal parts.
To platter or casserole dish add 1/3 of the cooked cornmeal, spread
Add ½ Tbsp. melted butter, spread over the cornmeal layer
Add 1 Tbsp. Feta cheese, spread over the butter
Repeat previous tree steps two more times
Top with tomatoes and sour cream.
BOMBICI (3 recipes)
Coconut Balls
Yield: A lot
For the Mamaliga
1 1/2 cups cornmeal
1 teaspoons salt
4 cups cold water
For the toppings
2 Tbsp butter
4 Tbsp sour cream
1cup Feta cheese -crumbs
½ tomato, finely chopped
Directions
Bring 4 cups water to a boil in a pot, add salt.
Add the cornmeal to the boiling water, stirring constantly, bring it to boil again, reduce heat to low and simmer for 3-5 minutes.
Turn off. With the spoon kind of divide the mixture into three equal parts.
To platter or casserole dish add 1/3 of the cooked cornmeal, spread
Add ½ Tbsp. melted butter, spread over the cornmeal layer
Add 1 Tbsp. Feta cheese, spread over the butter
Repeat previous tree steps two more times
Top with tomatoes and sour cream.
BOMBICI (3 recipes)
Coconut Balls
Yield: A lot
Ingredients
300 gr ground plain butter biscuits (petit beurre)
300 gr confectioners sugar
300 gr desiccated coconut
2 eggs
150 ml milk
1-2 tablespoons cocoa
Directions
in a large bowl combine the ground biscuits with the sugar and 250 gr desiccated coconut. whisk the eggs with the milk and cocoa and add to the dry ingredients. mix everything well, then take a bit of the mixture, shape into a walnut-sized ball and roll in the rest of the coconut. if the mixture is dry and doesn’t hold in a ball, add a little milk.
Source: Sitno Seckano, http://www.sitnoseckano.com/coconut-balls/
Yield: Also lot
Ingredients
300 g hazelnuts
250 g Butter
300 g chocolate
250 g powdered sugar
6 T whiskey
Directions
Chop the hazelnuts and slightly roast them.
Stir the hazelnuts into the butter, then add the grated chocolate, sugar, and whiskey.
Put the mix in the refrigerator to stand for 30 minutes, then take a small amount of the mixture, roll into a ball, then roll through some more hazelnuts.
Continue with the rest of the mixture. Finally, place the hazelnuts balls on a plate.
Source: gbTimes.com, http://gbtimes.com/recipe/macedonian-dessert-bombici-hazelnuts-and-whiskey
"Chestnut" Balls
Yield: Also, also, A LOT
Ingredients
Directions
Chop the hazelnuts and slightly roast them.
Stir the hazelnuts into the butter, then add the grated chocolate, sugar, and whiskey.
Put the mix in the refrigerator to stand for 30 minutes, then take a small amount of the mixture, roll into a ball, then roll through some more hazelnuts.
Continue with the rest of the mixture. Finally, place the hazelnuts balls on a plate.
Source: gbTimes.com, http://gbtimes.com/recipe/macedonian-dessert-bombici-hazelnuts-and-whiskey
"Chestnut" Balls
Yield: Also, also, A LOT
Ingredients
150gr crushed walnuts
200gr grated walnuts
150gr grated Petit Beurre biscuits
250gr castor sugar
1 table spoon rum
1/2 tea spoon cinnamon
1 sachet Dr. Oetker vanilla sugar (turns out there's no such thing in the states so see below for a recipe for Vanilla Sugar)
500gr beans (I used Lima)
200gr grated walnuts
150gr grated Petit Beurre biscuits
250gr castor sugar
1 table spoon rum
1/2 tea spoon cinnamon
1 sachet Dr. Oetker vanilla sugar (turns out there's no such thing in the states so see below for a recipe for Vanilla Sugar)
500gr beans (I used Lima)
Plus for rolling: grated walnuts, chocolate crumbs or grated chocolate, hundreds and thousands, dessicated coconut, poppy seeds, coarse brown sugar, cinnamon, dark cooking chocolate powder, etc.
Place the beans in a pot and cover with water.
Bring to the boil and cook until tender.
Remove from the heat and discard any floating skins.
Drain and discard the water.
The recipe instructs to mash them with a potato masher but I couldn’t help it. Well it’s the 21st century after all. I placed them in the blender and blended them into a mash.
Let them cool of completely.
Add the rest of the ingredients and mix them well.
Let the mixture rest for about 30min. Any excess moisture will be soaked by the biscuits and the aromas will infuse.
Take a spoonful of the mixture and roll it into a ball. If you find it is too moist to roll and doesn’t hold together, add a bit more grated biscuits and mix well. Let it stand again for 15-20min.
Divide the rolling ingredients of your own choice in small plates (grated walnuts, dessicated coconut, cinnamon etc)
Take a spoonful of the mixture and roll it into a ball then roll the ball in one of the above (grated walnuts for example).
Continue until you finish the mixture.
Source: Food Spice and All Things Nice, https://foodspiceandallthingsnice.wordpress.com/2015/07/29/chestnut-ballskosten-bombici/
Vanilla Sugar
Ingredients
1 vanilla bean, whole or scraped
2 cups granulated sugar
Directions
If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.
Source: Food Network, by Alton Brown, http://www.foodnetwork.com/recipes/alton-brown/vanilla-sugar-recipe.html
If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.
Source: Food Network, by Alton Brown, http://www.foodnetwork.com/recipes/alton-brown/vanilla-sugar-recipe.html
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