Walnut sweet bread

Ingredients:

• 1kg. flour
• 300g. sugar
• 1-1/2 cups milk
• 6 eggs
• 50g. yeast
• 200g. butter
• tablespoons oil
• vanilla stick and salt

Make a starter from yeast and a teaspoon of sugar. Mix until the consistency of sour cream, add 2-3 tablespoons tepid milk, a little flour and mix well; sprinkle some flour on top, cover and let sit in a warm place to rise. Boil the milk with the vanilla stick (cut in very small pieces) and leave it on the side of the range, covered, to keep warm.
Mix the yolks with the sugar and salt, then slowly pour the tepid milk, stirring continuously. Place the risen starter in a large bowl and pour, stirring continuously, the yolk-milk mixture and some flour, a little at a time. Then add 3 whipped egg whites. When you finish this step, start kneading. Knead, adding melted butter combined with oil, a little at a time, until the dough starts to easily come off your palms. Cover with a cloth and then something thicker (like a blanket). Leave in a warm place to triple in bulk. If during kneading the dough seems too hard, you may add a little milk. If, on the contrary, the dough seems too soft, you may add a little flour.
Recipe by: Roxana Aldea and Cristina Strahan
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Walnut sweet bread

Kotor Bay stewed fish

Ingredients:

• 1-1.5kg. of cleaned sprat or anchovies
• 500.g-1kg. of onions
• fish stock
• live oil
• white wine
• celery
• parsley
• garlic
• salt and pepper
• some herbs and spices

Chop the onions and put them in a lightly heated pan with some olive oil. Add the celery and parsley, the herbs and spices, red chilli and garlic. Add the fish as well as the white wine or fish stock, along with some more oil, so that the pan is almost full. Bring to the boil and then allow to cook on a low heat for at least two hours. The longer you cook it, the better the taste!
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Kotor Bay stewed fish

Chicken Pie - "Burek from Sarajevo"

Ingredients:

• 1 smaller chicken or hen
• salt and pepper to taste
• 1 cup of flour
• 1 egg
• 1/2 cup of milk milk
• 1/4 cup of butterfat (oil or margarine)
• 3/4 lbs. dough layers for the pie
• butter fat or oil for greasing and sprinkling
• 1/2 thick yogurt or sour cream

Wash chicken or hen well, put up to cook in warm water, bring to boil salt and simmer. Sift sour, mix well egg and milk. Pour the mixture over flour and knead well with fingers to get small crumbs the so called "tirit". Fry tirit quickly in heated butter or oil. Remove cooked chicken meat from bones, mince it and add salt and pepper as needed.

Grease a tepsya (baking pan) with oil or butterfat, place a dough layer in it and sprinkle it with with oil or melted butterfat. Place a few more dough layers over the same manner and cover the last with half of the tirit and chicken meat. Then place some more dough layers over, sprinkling them with fat every time, add the rest of tirit and meat, pour over with two dough layers and sprinkle with butterfat oil. Bake in the oven preheated to 175-200 C for about 35-40 min, until nicely brown.

When "Burek" is nearly done, cut it into squares, pour chicken soup over it and finish baking. While still warm, pour over it whipped thick yogurt or sour cream, put it back into the oven (leave it slightly open) and let it stand like that for a while. The well known Turkish 17th century chronicler, Evliya Tchelebia mentions this chicken "burek" as a "renewed dish" a specialty of Sarajevo (Bosnia and Herzegovina).
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Chicken Pie - "Burek from Sarajevo"

Albanian salad

Ingredients:

• 250g. boiled potatoes
• 250g. paprikas
• 500g. tomatoes
• 2 onions
• 1 bunch of parsley
• 1 bunch of dill
• 50g. raisins
• 3dl. sour cream
• 30g. oil
• salt and pepper

Wash paprikas, scoop out seed, wash and peel potatoes, peel potatoes. Cut all into nice small cubes, add finely chopped onion, washed wiped and finely chopped parley and dill, washed and cleaned raisins. Mix all well, add salt and pepper. Mix well sour cream and oil, pour over vegie's. Once again mix slowly but well. Leave to stand for a while. Serve salad as an accompanishment to roast and fried meat, fish, offal, various kinds of moussaka.

Albanian salad

Hamburger from Sjenica

Ingredients:

• 1 & 1/2 ground beef, pork and lamb (mix it)
• 1 chopped onion
• 1cl. of garlic
• 250-300g. hard cheese
• salt and pepper to taste
• oil for the grill
• thick yoghurt

Mix ground meat with finely chopped onion, salt and pepper. Work into a smooth meat mixture, leave in a cool place to stand for several hours. Before grilling shape into flat patties, the size of the palm. Put a piece of cheese in the middle of each. Brush gridiron with oil, grill patties on both sides until nicely brown. Serve grilled hamburgers with thick yogurt.
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Hamburger from Sjenica