Vanilici

Ingredients:

• 500g. pork fat
• 8tbsp. sugar
• lemon
• 2 eggs
• 2 egg yokes
• 1kg. flour
• powdered sugar

Beat well the pork fat and the sugar. Add the lemon juice, 2 eggs and 2 egg yokes, mix with the flour and make a dough. Spread the dough in one 1,5cm thick layer and make molds with a small glass. Stick two by two with marmalade between and bake at 200°C. When baked toss each cookie in powdered sugar. These cookies are very often prepared in Macedonia for Christmas and Easter.

Vanilici

Carp - Bulgarian way

Ingredients:

• 1 carp of about 2kg.
• 150-200g. olives without stones
• 1dl. olive oil
• juice of 1 lemon
• 1 lemon
• 2 cloves of garlic
• 1 bunch of parsley
• 2 onions
• 2 tomatoes
• 2 carrots
• 1-2dl. warm water

Clean carp, wash well and drain. Chop olives rather finely, add a tablespoons of oil, 2 tablespoons of lemon juice, chopped parsley and garlic. Salt fish in and out, drip with lemon juice and sprinkle with pepper. Fill the inside with the prepared olives. Grease a fireproof dish or casserole with oil. Peel onion and carrots and cut into thin slices. Wash tomatoes, peel and cut in thin rounds. Also cut washed lemon into rounds. Add salt and pepper to vegetables and lemon, mix and turn into the bottom of the fireproof dish. Place carp over, pour heated oil over and put into the oven preheated to 200°C, so that the fish get nicely brown in the first 10-15 minutes. Then turn heat down to 175°C and bake slowly until all is tender. Baste while baking and add more warm water if needed. Serve in the same dish.

Related recipes:

• Carp on onion from Vranje
• Romanian carp with red wine

Carp - Bulgarian way

Fritters with yeast

Ingredients:

• 25g. yeast
• 300g. flour
• 1dl. milk
• 30g. sugar
• 2 egg yolks
• 40g. butter or margarine
• 1 tbsp. rum
• a pinch of salt
• 2dl. oil for frying
• powdered sugar for dusting
• apricot jam or fruit syrup

Crumble yeast, mix with a teaspoon of sugar and a tablespoon of milk and leave in a warm place to rise. Sift flour, heat a little, pour in luke-warm milk, add sugar, egg yolks, melted butter or margarine and the creamed yeast. Mix well and work into a smooth dough with mixing spoon until it does not stick any more to the walls of the dish. Dust with flour and leave in a warm place to rise (it is ready for frying when it has doubled in bulk). Heat oil well, mix the dough lightly. Dip a tablespoon into heated oil, take up spoonfuls of dough and drop into hot oil. Do not put to many at the time so that they can rise and fry evenly. When brown, dry on absorbent paper, arrange on serving plate and dust with powdered sugar. Serve warm. Apricot jam or some fruit syrup can be served with fritters.

Fritters with yeast

Mixed kebabs

Ingredients:

• 250g. chicken without bones
• 250g. chicken, goose or turkey livers
• 250g. turkey without bones
• 100g. smoked bacon
• 50g. butter
• oil for the grill

Wash meat, wipe and cut into nice ares. Thread on to smaller skewers meat liver and bacon in turn. Grill on medium heated gridiron and turn while grilling. When done, take kebabs off skewers, arrange over cooked rice and pour heated butter over. With kebabs serve lettuce, mixed paprikas and tomato salad, beetroot salad and others.

Related recipes:

• Osmanli kebabs

Mixed kebabs

Sardines in vine leaves - Asma yapraginda sardalya

Ingredients:

• 50 sardines
• 50 fresh vine leaves

Marinade:

• salt
• juice of 2 lemons
• 1 tsp white pepper crushed
• 1 cup Jingilli Frantoio Extra Virgin Olive Oil

This recipe is for 10 portions. Here is the method how to prepare it:
First remove the backbones of the fish leaving the heads and tails then scrape off scales and wash fish gently. Mix marinade ingredients in a bowl.
Pat dry the fish then place in a large bowl and pour over marinade and mix through.
Cut the stems off the fresh vine leaves and soak in hot water for 20 minutes then plunge into cold water. Next put shiny sides of vine leaves on a clean surface.
Place one sardine on the stem of each leaf and roll up, ending with stem side up (the heads and tails of the sardines should not be rolled in the leaves).
Brush the leaves with olive oil, then grill stuffed leaves on both sides over medium heat…the barbecue is perfect for this. Open vine leaves and sprinkle fish with lemon juice when eating.

Serve with crisp lettuce salad leaves tossed with diced tomato, cucumber, red onion, parsley and a light olive oil, salt and lemon juice dressing.

Source: Fish.wa.gov.au

Sardines in vine leaves - Asma yapraginda sardalya