location: Macedonia

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 pan and brush with butter. Put the milk and butter in a pan and boil. With a mixer, beat the sugar with the egg and lemon and boil until it thickens. Pour the cream into the pan and cover with the second sheet. Beat the egg with a little milk. Carefully cut the bougatsa in squares so the cream doesn’t overflow the dough. Brush with egg and milk mixture.

Bake at 200 C for about half an hour. Sprinkle with cinnamon and powdered sugar.

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, stirring continuously. When the semolina takes a darker colour, add the cinnamon powder and remove the pot from the fire. Add the raisins and slowly pour the syrup in the pot with the semolina and stir all together.

Place the pot on the fire again and stir until the mixture thickens. When this happens, put the mixture in a mould and leave it to cool for about an hour.

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. Place on non stick paper and coat with egg yolk.

Preheat oven to 200 C and bake for 20 minutes.

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 place another layer of dough on top. Let it sit for another 20 minutes.
Open the large sheets with a rolling pin. In a saucepan, boil the spinach with a little water for a few minutes making sure it doesn’t wilt. Chop the onions and saute lightly in a little oil without turning brown, add the spinach, salt and pepper. Spread one sheet in a baking pan, sprinkle with oil, add the spinach mixture and cover with a sheet of dough.

Cut into servings and bake in a preheated oven at 165 C for 40 minutes. Baking time depends on the thickness of the dough.

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 heat for 10-15 minutes, stirring often. After 10-15 minutes, pour in the milk with the corn flour. Let boil for about three more minutes, stirring regularly; when thickened remove from heat. Refrigerate or let cool and serve with a sprinkle of cinnamon.

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 boil, add the wild greens and 2 spoonfuls of salt. After 5 minutes remove the greens and cut in chunks. Heat oil in a pot, add the herbs, spring onions and saut?. Add the greens, salt pepper and sugar. Turn off heat, add the wine and let evaporate. Add the feta or myzithra cheese, eggs and stir all ingredients well. Brush a baking pan with butter, roll out the phyllo dough and separate in two parts. Place one phyllo sheet on the bottom making sure it covers the sides of the baking pan and pour in filling. Cover the pan with the second sheet. Close the dough at the edges as in a pie crust.

Place the pan in the oven and bake at 180 C for 25 minutes.

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 medium heat. Form small balls from the dough and dip each in the remaining (non-heated) oil.

Fry for about 10 minutes or until golden-brown. Serve on a platter, each topped with honey, sugar and cinnamon. Alternatively, before frying, the dough can be opened and stuffed with a filling of mashed potatoes or cheese.

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 on high heat and fry until golden-brown. Serve hot and top with sugar or honey.

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.

375gr flour
1 sachet yeast in powder
2 tablespoons sugar
½ teaspoon salt
500ml water
Corn oil for frying
Honey
Ground cinnamon
Grated walnut

Put the flour, yeast, sugar and salt in a bowl and gradually add lukewarm water, stirring continuously to blend. Cover the bowl with a towel and leave for approximately an hour. Heat plenty of oil in a large pot. Take a handful of dough and using the thumb and index finger as a cap, squeeze out a small amount of dough and with a teaspoon drop into the hot oil.

Using the thumb and index finger as a cap squeeze a small amount of dough, take it with a teaspoon and throw it in the hot oil. Don’t put too many pieces of dough in the pot because you will not be able to turn them on the other side and fry them. When the first batch turns golden, remove it from the pot and put it on a platter on a piece of kitchen paper to absorb the extra oil. Repeat the process until you use all the ingredients. Serve the “loukoumades” hot and pour honey, walnuts and cinnamon on them.

1 ½ kg zucchini
3 eggs
2 cups coarse semolina
1 cup milk
1 teaspoon cinnamon
A little olive oil
A little flour

Grate the zucchini and let strain for 1 hour. In a large bowl, mix all other ingredients (except the oil and flour) and add the zucchini. Brush a baking pan with olive oil and dust with a little flour. Spread the mixture evenly in the baking pan, pour a little oil and sprinkle with flour.

Place in the oven and bake at 180 C for 30 minutes.

2 kg milk
10 eggs
2 teaspoons baking powder
1 teaspoon vanilla
1 ½ cup olive oil
2 cups sugar
2 cups flour

In a large bowl, pour in all ingredients and mix well. Evenly spread the mixture into a buttered baking pan.

Preheat the oven to 175 degrees and bake for 35 minutes at the same temperature.

300gr yoghurt
300gr oil
5 eggs
200gr sugar
Vanilla
Baking powder
Loquat liqueur
1 packet phyllo dough crust

For the syrup:
800gr sugar
800gr water
Lemon juice

Roll out the phyllo sheets, fold every second on and place in the baking pan until full. In a large bowl, stir all the ingredients together very well. Spread the mixture over the dough.

Bake at 180 C for 15-20 minutes. In a large pot, boil all the ingredients for the syrup and pour over the pie when ready.

Store-bought phyllo dough
3 eggs
400gr feta cheese
1 teaspoon salt
300ml milk
Fresh cream
Sunflower oil
Salt
Pepper

Roll out three phyllo sheets and set aside. In a medium-sized bowl mix feta cheese, eggs, salt and a pinch of pepper, stir well. In another bowl, pour in the cream, milk, a little sunflower oil and half cup flour. Stir well until creamy. Pour the filling into the bowl with the cream and stir well. Place one phyllo layer in a baking pan and pour in the mixture. Cover with the remaining two layers.

Bake in a preheated oven at 180 C for 45 minutes.