Turkish Gozleme

Ingredients:

• 480g. plain flour
• 2 teaspoons salt
• 1/3 cup olive oil/milk
• 360ml. lukewarm water
• extra olive oil for cooking

Filling:

• 1 tablespoon olive oil
• 1 large onion, chopped finely
• 2 cloves garlic, crushed
• pinch cayenne pepper
• ¼ teaspoon sweet paprika
• 2 bunches English spinach, shredded
• 200g. feta cheese, crumbled
• 50g. tasty cheese, grated

Combine flour and salt in a large bowl and make a well. Pour oil and water and mix until combined. Turn onto a floured surface and knead until smooth and elastic. Divide dough into four balls. Cover and allow to rest for 20 minutes.

Meanwhile, heat oil in frying pan; cook onions and garlic until softened but not browned. Allow to cool. Combine onion mixture and remaining filling ingredients in a bowl; season and mix to combine. Preheat flat grill plate on high. Roll dough to a 3mm thickness; place one quarter of the filling over one half of the dough. Fold over dough and press lightly to seal. Repeat with remaining dough and filling.

Brush oil over grill plate well. Place one gozleme onto flat plate. Cook for 3-4 minutes, drizzle top with more oil then turn over. Tip: If dough is browning too quickly reduce heat to medium. Cook until golden brown and crisp. Repeat with remaining gozleme. Cut into pieces and serve with wedges of lemons.

Source: Sunbeam.com.au

Turkish Gozleme

Bamijas-Ulcinj style

Ingredients:

• 1kg. veal thigh or shoulder
• 1 large onion, chopped
• salt, to taste
• 1/2 tsp. chilli powder
• 150g. tomatoes, chopped
• 4 tbsp. fresh parsley, chopped

For the Bamijas (okra):

• 300g. baby okra, trimmed
• 1 onion, finely chopped
• salt and freshly-ground black pepper, to taste
• 1/4 tsp ground allspice
• 1/2 tsp dried oregano, crumbled
• 1/2 tsp garlic powder

Ulcinj style Bamijas is a traditional Montenegro recipe for a classic dish of veal stewedwith chilli powder and tomatoes that's mixed with a combination of banijas (okra) and onion before being oven baked.
Bone and cube the meat then add to a pan along with the onion. Season to taste with salt, add the chilli and cover with water. Bring to a boil then reduce to a low simmer and cook for about 50 minutes, or until the meat is tender. Add the chopped tomatoes and parsley and cook for a further 30 minutes.
Whilst the meat is cooking, prepare your bamijas. Add the okra to a pan of lightly-salted water and boil until tender (about 15 minutes). In the meantime, fry the onion in a little until tender (about 8 minutes). Season to taste with salt, black pepper, the herbs and spices. Drain the okra and add to the onion mix.
Transfer the meat mixture to a roasting pan, stir-in the okra mixture then transfer to an oven pre-heated to 200°C and bake for 5 minutes. Serve hot.

Source: Celtnet.org.uk

Bamijas-Ulcinj style

Mussaka with ham from Bachka

Ingredients:

• 1kg. potatoes
• 200-250g. minced or ground ham
• 1dl. oil or 50g. lard
• 150g. kachkaval cut into thin slices
• salt and pepper

B'echame sauce:

• 40g. butter or margarine
• 20g. flour
• 2-2.5dl. milk
• 1/2dl. sour cream
• 1 egg yolk

Peel potatoes and cook in mildly salted water. When tender, drain and cut into rounds. Grease a fireproof dish with some oil or lard. Put in layers of potatoes, ham and cheese in turn. Sprinkle each layer of potatoes with salt and pepper and with some oil or melted lard. Repeat until all is used, finish with potatoes.
Pour b'echamel sauce over mussaka: heat butter, add flour, fry a little but do not let it brown, slowly pour in cold, than warm milk. Simmer for about 5-10 minutes. Beat well sour cream and egg, add to cooled b'echamel, stirring all the time. Bake in oven preheated to 200°C about 30 minutes, until brown.

Serve with lettuce, betroth salad or the like.

Mussaka with ham from Bachka

Dry walnut pie

Ingredients:

• 500g. ready-made layers of dough for the pie
• 400-500g. ground walnuts
• 100-150g. raisins
• 250g. sugar
• 1 sachet vanilla sugar
• oil for sprinkling dough layers and for greasing

Syrup:

• 400-450g. sugar
• 1dl. water
• 1 vanilla-bean or 1 sachet vanilla sugar
• 1 lemon

Grease a cake tin and place 2-3 dough layers in and sprinkle with oil. Mix walnuts, raisins and vanilla sugar. Spread some of the mixture over the dough layers, then again place a couple of dough layers sprinkled with oil, then walnuts. Repeat until all the dough layers and walnuts have been used and finish with 2-3 sprinkled dough layers.
Before baking, cut the pie in the tin into small squares. Bake in the oven preheated to 200°C until nicely brown. In the meantime prepare syrup: pour water over sugar, add vanilla and lemon cut into rounds. Simmer for about 20 minutes until the syrup is nearly tick.
Pour hot syrup over baked pie, put bake into lukewarm oven and leave for a further 15-20 minutes to absorb the syrup. When cooled turn the pie on to a plate and leave to stand for 1-2 days until completely dry. If it is kept in a dry and cool place, Bulgarian dry walnut cake can be used up to 10 days.

Related recipes:

• Romanian walnut sweet bread
• Albanian walnut cake with lemon glaze

Dry walnut pie

Borsch with beans

Ingredients:

• 100g. dried haricot beans
• 1/2 carrot, grated
• 1/2 stick celery, chopped
• 1/2 parsnip, grated
• 1 medium onion, chopped
• 1.8l. water
• 1 tablespoon tomato puree
• Pepper and salt
• Fresh parsley, celery, and lovage leaves, chopped finely
• 1 spoon borsch powder (or lemon juice)

First, the dried beans must be soaked overnight in plenty of water before you even think of starting to deal with them. Although so tiny-looking, these beans can be incredibly tough and they need cooking for at least 1.5 hours.

The beans having been soaked, you boil them in plenty of water for about ¾ hour, and then you drain them thoroughly, cover them with 1.8 litres water and boil them again for another ½-hour or more until they soften. When they are ready, add the chopped vegetable (apart from the onion) and the fresh herbs.

While these are cooking, fry the onion: in a separate pan, heat up 1 spoonful of oil, add the chopped onion and cook until softened (5-7 minutes). Then add the tomato paste and 1 spoon of soup liquid and mix them with the onion.

When the vegetables are cooked, add 1 levelled spoon borsch powder, salt, pepper, and the onion mixture. Stir well, cook for another 3 minutes and serve. Garnish with the fresh parsley.

Borsch and bean soup is suitable for vegetarians.

Source: Theotherdelia.co.uk

Borsch with beans