Appetizers

Burek

  • 1 pkg dry yeast
  • 1/4 c lukewarm water
  • 1/4 tsp sugar
  • 3 1/3 c all purpose flour
  • 1/2 tsp salt
  • 3/4 c lukewarm water
  • 1/2 melted butter

Filling

  • 9 eggs (slightly beaten)
  • 1/2 lb crumbled feta cheese
  • 3 TB melted butter

Butter a large round pan (15-16 in) and set aside. Prepare yeast with 1/4 c lukewarm water and 1/4 tsp sugar. Set aside. Sift flour and salt into large bowl, leaving a well in the middle. Add prepared yeast mixture into well. Begin mixing by hand and slowly add lukewarm water. Knead until dough forms a ball of medium consistency (approx 10 min). Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour. Melt 1/2 lb butter in saucepan. Roll out 4 balls into 6 in. circles, stack one on top of the other, brushing each layer with melted butter excluding the top layer. Let stand briefly, then roll out on slightly floured table to just a little bit larger than the bottom of your pan. Place in pan and brush top with melted butter. Mix filling and spread evenly to edge of pan. Now roll out one ball as thinly as you can; sprinkle with butter and gather it loosely into folds, and with a slight pull, elongate it. Starting from the center of the pan, place this dough over filling, circling it to look like a pinwheel. Repeat with remaining balls until you have reached the outer edge of your pan. Sprinkle generously with remaining butter. Cover with a tea towel and set Burek over a pan of very hot water for about 20 min. Bake in a preheated oven of 300 deg. for about 45 min or until nicely browned.

 

Pogacha

  • 750 gr. - 1kg flour
  • salt
  • 2 tablespoons lukewarm milk or water
  • 20 gr. fresh yeast
  • 1 teaspoon sugar
  • 1/2 dl. oil
  • lukewarm water as needed
  • 2-3 eggs
  • salt
  • lard or oil for greasing
  • flour for dusting

Sift flour. Crumble yeast, add some sugar, some flour and lukewarm water or milk. Mix well until smooth and leave to stand in a warm place to rise.

Make a well in the center of flour, add oil, egg yolks and one whole egg, salt and creamed yeast. Pour in some lukewarm water and mix all. Knead into smooth dough until bubbles appear in it. Dust the dough with some flour and leave it to stand in a warm place for about 45 minutes. Grease a baking pan (tepsiya) with oil or lard. Toss the risen dough onto a board dredged with flour, knead it shortly, put into the tepsiya, cover and leave to stand like that for about 10-15 minutes. Before baking, prick with a fork in several places. Bake in the oven preheated to 200 Celsius degrees for about 30-35 minutes. When the crust is brown, it can be covered with tin paper or thin foil. When done, sprinkle the pogatcha with some water and wrap it up with clean cloth.

Serve warm, preferably with kaymak, some cheese spread or the like, as an appetizer.

 

Zelnik

  • 1 kg of flour
  • 1 egg
  • salt, cooking oil, water
  • Choose filling: spinach, leek, potato, cheese, eggs, cabbage.

Prepare the paste: divide it into two pieces and then each piece divide into 10 equal pieces. Make a "kora" of each piece. "Kora" is a thin peace of paste made by rolling tin. Spread some oil on each "kora" and put one "kora" on another until you use 10 for one big "kora" and the other ten for another big kora. One "kora" should be bigger than another. Take the smaller one and put it at the bottom of a saucepan. Spread the filling. Put the other "kora" (the bigger one) on the filling and place it nicely. Pour some oil on top.

Put the saucepan in the oven. Bake it on temperature of 250 degrees for half an hour.

Filling: chop the vegetable and fry it on oil for a while.

 

Ajvar

Ajvar is popular appetizer or side dish made of roasted paprika, ripe tomatoes, and even string beans can be combined into ajvar. Ajvar is a seasonal dish in Macedonia, always made in late summer and early autumn, just after the paprika harvest, when many households also can or bottle their own ajvar for use throughout the winter season.

  • 8-12 fresh red paprika (mild or medium-hot, to taste)
  • 4 medium-size eggplants
  • 1/2 to 3/4 cup olive oil
  • 1 large onion, minced
  • 3 large garlic cloves, chopped
  • 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar)
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475 F oven, until the skin is blistered and darkened. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the steams and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. You can do this with a fork or in a food processor.

Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.

Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread with chunks of feta cheese, or use as a side dish to accompany grilled or roasted meats.

Yield: 6 to 8 servings, as an appetizer or side dish.

 



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