Chicken with walnuts

Ingredients:

• 4 large chicken breasts
• 1 cup roasted walnuts
• 1 cup chicken stock
• 1/4 cup butter
• 2 tbsp. flour
• 2 tbsp. vinegar
• 6 cloves garlic, crushed
• salt and pepper

Chicken with walnuts (original name: Pule me arra) is a traditional Albanian dish that seems to have close relatives in Eastern Europe. Here are the instructions how to prepare this recipe:

Roast chicken breasts in 350-degree oven until done.
Melt butter in a saucepan. Add flour and cook, stiring constantly, until lightly browned. Add stock and bring to a boil, stirring constantly to avoid lumps. Add vinegar, garlic, walnuts and salt and pepper to taste. Stir and cook until warm. Serve over chicken.
Source: Marga.org

Adapted from the book: The Best of Albanian Cooking

Chicken with walnuts

Macedonian bread

Ingredients:

• 1 tablespoon active dry yeast
• 3 1/2 cups flour
• 1 1/4 cups warm water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon sugar

When we write about Macedonian food, the bread is infallibe part of daily meals. Today we'll present you a one of many recipes of traditional Macedonian bread:
In a mixing bowl, combine yeast with 1 1/2 cups of flour. Combine water, oil, salt and sugar and add to yeast mixture. Beat fro 1/2 minute with an electric mixer at low speed and then beat for 3 minutes at high speed.
Work in remaining flour by hand to form smooth and elastic dough. Put in a greased bowl in a warm spot, cover and let rise for 45 minutes. Punch dough down, divide into 12 pieces and roll each into a ball. Let rest for 10 minutes.

Flatten each ball into a 5-inch circle. Place on greased baking sheet, cover and let rest for 20-30 minutes. Preheat oven to 200°C. Bake for 9-10 minutes until puffed and lightly browned on bottom. Immediately wrap in a foil and cool.

Macedonian bread

Yaniya with okras

Ingredients:

• 750g. lamb from leg
• 1,5dl. oil
• 2 onions
• 3 cloves of garlic
• ground red paprika or some crushed small hot pepper
• 250g. fresh tomatoes or 2tbsp. tomato puree
• 500g. fresh okras
• 1 tablespoon vinegar
• salt
• 1 lemon
• 20g. flour
• 1-2dl. warm water
• 1/2 bunch of parsley
• 3/4l. thick yoghurt

Wash meat, wipe and cut into bigger cubs. Heat oil, and meat, fry it on all sides until nicely brown, then add chopped onion. Cook slowly until slightly soft, add chopped or crushed garlic, fry shortly, add ground or crushed paprika, washed tomatoes peeled and cut into smaller pieces. Simmer all for a while. Trim okras (make a gash in the upper part of pod) wash and cook to which some salt and vinegar have been added, than drain. Add okras prepared this way to meat, which is already half cooked. Add more warm water as needed. While simmering only shake the pan well. Brown flour without fat, pour in cold water, then some warm water, boil shortly and add to "yaniya". Shake pan and add more water as needed. Simmer about 10-15 minutes. With yaniya serve thick yoghurt.

Yaniya with okras

Prebranac

Ingredients:

• 700g. of large white beans
• 700g. onion
• 1 large carrot
• 3 bay leaves
• paprika powder
• salt and pepper
• oil

Put beans in a cold water and let it boil for about 10 minutes. Discard water and replace it with new, hot water. Add salt and sliced carrot. Cook until beans get cooked but each bean must remain solid. Take beans from water and dry it but keep the water.

Chop onion in large ribs and put in hot oil until it becomes golden brown. Add 1 tablespoon of paprika powder, mix it well for 30 sec and remove from the heat. Take onion from oil and mix with beans and bay leaves. Put it in a large and deep bowl pour with some water that left after cooking. Put beans in owen and bake it until the top becomes dark brown.

Prebranac can be served both hot or cold and depending on amount of water you put, it can be almost completely dry or it can be like very thick sauce. Try it. It is really great.

Source: Hangrybrowser.com

Related recipes:

• Macedonian gravche-tavche

Prebranac

Bulgarian potato salad

Ingredients:

• 4-5 large potatos
• salt and pepper to taste
• 2-3 spring onions
• juice of 1/2 a lemon
• olive oil
• fresh parsley or dill

Peel and boil the potatos for about 20-25 minutes, drain and leave to cool.
In a salad bowl - add the finely chopped spring onions, salt, pepper to taste, the lemon juice and olive oil, and mix gently. Cut the potatos into cubes and add the the salad bowl. Gently mix, sprinkle with parsley or dill if you serve the salad with fish.

Source: Grouprecipes.com

Bulgarian potato salad