location: Macedonia

700gr strong white bread flour 60gr yeast 200gr lukewarm water 120gr butter 180gr sugar 3 eggs 3gr mahlep (mahlab) 2gr kakoule (cardamom) 1.5gr mastic Dissolve the yeast in a bowl; add the lukewarm water and one spoonful sugar from the recipe and as much flour as necessary to have a thin dough (about 150gr). Stir very well. Cover the bowl and leave in a warm place for about 20 minutes. In a small pot -at very low temperature or in bain-marie- melt the butter, add the sugar and stir well until the sugar dissolves. Add the eggs and whisk fast. … Read more

500gr store-bought phyllo dough 1kg milk 1 cup coarse semolina 1 cup sugar 1 pinch vanilla 1 tablespoon fresh sheep’s butter 2 eggs Roll out the dough and divide it into two layers. In a large pot, boil the milk, add sugar and vanilla and stir well. When it starts to boil, pour in the semolina and the fresh butter and stir vigorously until the cream thickens. Remove the pot from the fire and add the beaten eggs. Mix all ingredients together very well. Place the first layer of dough in a baking pan with non stick paper. Pour out … Read more

Dough: 1kg flour 2 teaspoons salt 1 cup olive oil ½ cup water Filling: 1 chopped onion 1 kg leeks Olive oil to saut? the leeks 1 cup feta cheese 1 tablespoon Spearmint 1 teaspoon black pepper and salt 2 eggs In a large bowl stir all the ingredients together to reach a doughy consistency. Knead and let sit while filling is prepared. For the filling mix all ingredients together in a small bowl and set aside. Separate the dough into two balls and baste each with the softened butter and sunflower oil. Roll out each ball into a thin … Read more

500 gr flour 500 gr confectionery flour 500 gr cold water 20 gr salt 50 gr olive oil 20 gr baking powder   Filling materials: 1 liter milk 350 gr sugar 150 gr semolina 150 gr butter 4 eggs 1 lemon Some cinnamon and powdered sugar Pour in a large bowl the flour with water, salt, olive oil, baking powder and a wine glass of vinegar. Knead all together. Separate the dough into two parts and let rest for 1 hour and rise. Separate into two parts and roll out a sheet. Place one sheet on the bottom of the … Read more

1 cup olive oil 1 cup fine semolina 1 cup coarse semolina 2 ½ cups sugar ½ cup raisins 4 cups water 1 tablespoon cinnamon 1 cinnamon stick 1 lemon skin 1 orange skin In a small pot, boil the water with the sugar, cinnamon stick and the skins of the lemon and orange. The syrup is ready when the sugar has dissolved completely. Then remove the cinnamon stick and the orange and lemon skin. In another deep pot, pour in the olive oil and wait for it to heat a little. Then add the semolina and let it simmer, … Read more

240gr sour milk 60gr olive oil 1 egg 500gr self-raising flour 400gr anthotyro cheese Half a bunch of herbs 1 teaspoon salt Pepper 1 Egg yolk 2-3 tablespoons milk Dough: In a large bowl, mix the sour milk, olive oil and egg. Slowly add the flour and knead into a soft ball. Filling: In a medium sized bowl, chop the aromatic herbs, crush the cheese and mix together. Cut the dough in small squares/circles and roll out into thin phylllo sheets. Add a spoonful of filling in the center of each and close in a crescent pressing with a fork. … Read more

1 kg flour 75 gr sunflower oil 25 gr vinegar Salt to taste Water (as much as needed) 1 5 kg spinach ½ bunch spring onions Pepper ? bunch dill 60 gr olive oil Sift the flour and put in a saucepan, dent the middle and fill with oil, vinegar, salt, and a little lukewarm water. Stir all the ingredients together and add as much water as needed. The dough must be soft and not sticky. Let it rest for 30 minutes. Cut into balls and spread by working the dough with the fingers. Add oil in the middle and … Read more

½ a cup rice 4 cups milk ½ a cup sugar 2 teaspoonfuls corn flour 1 vanilla tube A pinch salt 3 cinnamon sticks (optional) ½ teaspoon mastic powder (optional) In a large pot, boil the rice with a cup of water and a little salt over very low heat, until all the water is absorbed. Put aside half a cup of milk and dissolve the corn flour and the vanilla. Heat the remaining milk with the sugar and add the cinnamon sticks and the mastic powder. When the rice boils, pour in the heated milk and boil over low … Read more

2 liters milk 1 cup risotto rice 1 teaspoon vanilla 1 small cup pine honey 1 cinnamon stick In a large pot, boil the rice with a little water and drain. Separately boil the milk and add the rice. Let boil until thick. Add the honey and the vanilla. Pour into bowls and sprinkle with cinnamon.

100 gr risotto rice 100 gr sugar 1 kg milk Boil the rice until partially softened and drain. Heat the milk and add the sugar and the rice. Stir well as the mixture begins to boil and occasionally until rice boiled and the milk has thickened. Serve in a bowl. For a thicker rice pudding, do not first boil the rice to soften but mix all the ingredients together and boil. Sprinkle with cinnamon.

300gr spinach 300gr vlita (wild greens) 300gr zohous (wild greens) 300gr radikia (wild greens) 3 spring onions finely chopped 1 bunch dill 1 bunch spearmint 500gr unsalted feta or myzithra cheese 3 eggs 1 cup of olive oil Salt Pepper Sugar A little white wine Sesame Butter Dough: Combine water, flour and olive oil in a medium sized bowl and mix well. Knead the mixture until the dough is no longer sticky. Separate into two halves. Let the dough sit for 30 minutes. Filling: In a small bowl lightly beat the eggs and set aside. Bring a large pot to … Read more

2 cups of milk 2 & 1/2 cups flour 1 cube fresh yeast 1/2 cup vinegar 1 cup olive oil 6 eggs A pinch of salt Corn oil for frying Heat milk on medium heat. Beat the eggs in a small bowl. When the milk is hot, mix the eggs with the milk and add the vinegar, salt, oil and yeast. Stir all ingredients well and gradually add the flour until the mixture is soft and doughy. Knead the dough for 15 to 20 minutes, cover and set aside. Place a frying pan with some of the olive oil on … Read more

1kg quinces 1cup water 1kg sugar 2 tablespoons glucose 1 tablespoon lemon juice Wash and grate the quinces. In a large pot, pour the water and sugar and bring to a boil. Add the quinces and let boil for 10 minutes. Lower the heat and when the mixture thickens remove from the stove. Add the glucose and lemon juice, stir well. Refrigerate and serve cold.

5 eggs 1 cup sugar 2 cups Greek yoghurt 1 tablespoon baking powder 2-3 spoonfuls olive oil 1kg flour In a small bowl, beat the eggs with the sugar and add the yoghurt. Continue to stir well. Add the baking powder and the flour slowly until it becomes soft dough that can be easily kneaded and not sticky. Spread the dough into thin phyllo layers cut in diamond shape. Using a knife, make a small hole in the middle, take one end of the square and pass it through the small hole to form the pastry shape. Simmer the oil … Read more

5 peaches 4 eggs 2 cups sugar 1 cup oil 3 cups flour 1 sachet baking powder 1 teaspoon vanilla ½ cup almonds Fine sugar Cut the peaches into large chunks. In a bowl, pour eggs, sugar, oil, vanilla and stir well. Add the flour, baking powder and cut peaches. Butter a baking pan and pour in the mixture, adding the whole almonds on top. Place in the oven and bake for 30-35 minutes at medium heat. Sprinkle with sugar.

60gr olive oil 70gr fine sugar 60gr orange juice ½ kg orange zest 1 teaspoon baking powder ½ teaspoon baking soda 200gr flour In a bowl, put the oil, juice, zest and the fine sugar and stir well. Next, addd the flour, baking powder and baking soda and stir again. Put the batter in the fridge for half an hour until it thickens. Then, using a spoon, scoop out small amounts of batter and place on a buttered baking pan. Place in the oven and bake for 20 minutes at 170 C.

2 kg oranges 1 teaspoon soda 1 kg sugar 50ml lemon juice In a large pot, boil the oranges, grate and add 1 teaspoon soda. Let cool for 5-10 minutes and drain in a sieve. For the syrup: Mix one kilo of sugar and 4 glasses of water and boil the mixture twice, adding vanilla and the lemon juice. Boil again in fresh water for 15 minutes and cut.

3 lt water 2 ½ kg flour 3 dry yeast sachets Salt 1 stick cinnamon Olive oil 1kg honey Walnuts Ground cinnamon Mix all ingredients to make a mush-like batter and let rise. Heat oil to very hot temperature. Using a glass of water scoop the dough with a teaspoon (carefully not to stick) and place in frying pan. Fry, drain on kichen paper to absorb the oil. For syrup, boil 1 kg of honey with 1 liter of water and add a cinnamon stick. Drizzle the dumplings again with the honey and top with walnuts and powdered cinnamon.