Trout in Ohrid manner

Ingredients:

• 1kg. trouts
• 2 tbsp. flour
• 3 onions, finely chopped
• 3 fresh peppers
• 150g. rice
• 2 lemons
• 1 bunch of parsley, chopped
• salt and pepper
• oil

Remove the main bones from the trouts and leave them for a while. Heat the oil in a pan and fry the onion and the peppers. When the peppers are tender, add the cooked rice, parsley, black pepper, lemon juice and stir well. Take the pan from the heat, fill the trouts with this stuffing and tie with a string. Toss the filled trouts in the flour, arrange in an oiled roasting tin and roast in the oven for 20 minutes. Serve with a suitable salad.

Trout in Ohrid manner

Balšica tava

Ingredients

• 1kg. boned veal
• 100g. carrots, chopped
• 100g. onions, chopped
• 60g. butter, melted
• 1 bayleaf
• salt, to taste
• 3 eggs
• 200ml. sour cream
• 2.5l. whole milk
• 1/2 bunch of parsley

Balšica tava (Veal in Royal Sauce) is a traditional Montenegrin recipe for a classic dish of boiled veal that's then roasted in a pan with a sauce of eggs milk and sour cream. The full recipe is presented here:
Cut the veal into about 50g. chunks, add to a pan along with the vegetables and bayleaf. Cover the contents of the pan with water and season to taste. Bring to a boil, reduce to a simmer, then cook for about 40 minutes, or until tender. Drain the meat then place in a roasting pan and drizzle the melted butter over the top.

Transfer to an oven pre-heated to 200°C and roast for about 8 minutes. Meanwhile, form the "royal sauce". Whisk together the eggs, milk and cream. Pour over the meat, until completely covered then return to the oven and cook for 5 minutes more, or until lightly golden. Ladle into bowls, garnish with the parsley and serve.
Source: Celtnet.org.uk

Balšica tava

Mussel salad

Ingredients:

• 3kg. mussels with shell on
• 3/4l. water
• 2 onions
• 3-4 cloves
• 3-4 cloves of garlic
• 1/2 celery root
• 2 bayleaves
• 1 teaspoon thyme
• 1 smaller rosemary sprig
• salt and pepper
• 1 bigger lemon
• 100g. mayonnaise
• olives to garnish

Bring water to the boil. Add peeled and chopped onion and garlic, chopped celery and herbs and simmer about 30-40 min. Wash mussels well, put into cooked marinade, keep on low heat until mussels open, take them out, remove shels and cool. Drain marinade, add lemon juice and salt and pepper as needed. Mix mayonnaise a little and slowly pour in the cooled marinade, stirring constantly. Pour this over cooled mussels, shake well and leave to stand an a cool place. Garnish with black olives.

Mussel salad

Osmanli kebabs

Ingredients:

• 600g. fatter mutton
• juice of 1 lemon
• 2 onions
• 200g. rice
• salt and pepper
• 1 teaspoon saffron

Our daily receipt will be famous turkish kebabs, in a one of the many variations known as Osmanli kebabs. Here are the directions:
Wash meat, wipe, cut into bigger cubes, put into a deeper pan, pour lemon juice over, sprinkle with chopped onion. Leave to stand in a cool place for at least 1 hour. In the meantime pick over rice, wash and dry. Heat oil, add rice and cook slowly until glassy, pour in warm water in which saffon has been dissolved, add salt and pepper. Simmer until tender. Thread meat on to skewers without onion. Grill on medium heated gridiron. Turn while grilling and brush with oil, as needed. Put rice on a serving plate and arrange kebabs over it. Serve with some fresh vegetables (spring onions, tomatoes, paprikas or lettuce, with tomatosalad and the like).

Osmanli kebabs

Couregettes with cheese

Ingredients:

• 1kg. young couregettes
• butter for greasing
• breadcrumbs for sprinkling the baking pan
• 150g. kachkaval or cheese
• 50g. butter
• 1 bunch of parsley
• salt and pepper
• 2dl. sour cream

Wash couregettes, cook about 15 minutes in slightly salted water to get soft, but not overcooked. Cool and cut lenghtways. Grease the baking pan or a fireproof dish with butter or oil, sprinkle with breadcrumbs. Arrange the couregettes. Grate cheese, mix it with chopped parsley and fill with it the couregette halves, add saltr and pepper, cover with thin slices of butter or margarine and sprinkle with breadcrumbs. Preheat the oven to 180-200°C and bake about 30 minutes, until the chhese melts and gets slightlybrown. With couregettes stuffed this way serve sour cream mixed with some sugar to taste, as well as the freshly baked pogatcha.

Couregettes with cheese