Fish in olive oil

Ingredients:

• 1 gray mullet of about 1kg.
• 2 bigger onions
• 2 paprikas
• 2 cloves of garlic
• 500g. tomatoes
• 1 bunch of parsley
• 1dl. olive oil
• 3 tbsp. tomato puree's
• 10-12 black olives
• 2-3dl. warm water
• salt

Clean fish, wash well and wipe. Peel onion and cut into thin slices of rounds. Core paprika and cut into strips, chop finely or crush garlic, wash tomatoes, peel and cut into rounds and then chop parsley finely.

Heat oil, add fish, fry a little on all sides, then take out. Cook onion slowly in the same oil until soft and slightly brown, add paprika, cook on until tender. Then add garlic. Arrange tomato over cooked onion and paprika. Mix tomato puree's with 2dl. water pour in it, add salt and pepper. Simmer together for more 10 minutes.

Put fried fish into the sauce. Barely cover with warm water. Simmer for another 10-15 minutes. Halve olives, remove stones. Put fish on a deeper, long plate, pour the sauce over, sprinkle with olives. Serve cold.

Fish in olive oil

Panagurishte poached eggs

Ingredients:

• 8 eggs
• 4 soup spoons of butter
• 600g. of natural yoghurt
• 5-6 cloves of garlic
• 5 soup spoons of vinegar
• 2 teaspoons of paprika
• 1/3 of a teaspoon of chilli powder
• freshly chopped dill
• salt

Crush the garlic and mix this together with the yoghurt and half a coffee cup of salt. Bring a full pan of water to the boil (with salt and the vinegar). Break the eggs one by one into a bowl, then poach them in the simmering water.

After three minutes of cooking, remove the eggs. In a serving bowl, place the yoghurt and then the eggs on top. Heat the butter, add paprika and the chilli powder. Mix together for a few seconds and remove from the heat. Drizzle over the poached eggs.

Sprinkle with freshly chopped dill and serve with a dry white wine and fresh crusty bread for a delicious and quick meal.

Panagurishte poached eggs

Kjebapchinja, Macedonian style

Ingredients:

• 800g. ground young beef
• 200g. ground mutton
• 100g. onion
• 20g. oil
• 5 cloves of garlic
• salt and pepper
• oil for brushing

Mix meat, kneed thoroughly and leave in a cool place to sit for several hours. Chop onion finely, heat oil, add onion and cook slowly until it is soft and beginning to color. Peel garlic and chop finely. Add onion and garlic to meat, season with salt and pepper. Work all into a meat mixture, leave for a short while in a cool place, then shape into smaller kjebapcinja.

Grill at first on very hot grill. Brush with oil while grilling.Serve with spring onions, tomatoes and small hot peppers.




Related recipes:

• Bosnian Cevapcici
• Osmanli Kebabs

Kjebapchinja, Macedonian style

Gypsy chicken

Ingredients:

• 4 chicken breasts
• salt and pepper
• 1 egg lightly beaten
• 1 cup bread crumbs
• 2 tbsp oil
• 2 tbsp butter
• 2 ½ medium onions chopped
• 1 green pepper (thinly sliced)
• 1 sweet red bell pepper (thinly sliced)
• 1 yellow bell pepper (thinly sliced)
• a handful of mushrooms sliced
• 2 tbsp flour
• 1 can chicken broth
• 1/4 cup whipping cream
• 2 tbsp lemon juice, fresh or bottled

Gypsy chicken is a traditional Serbian recipe for a classic dish of pan-fried breaded chicken breasts served with a mushrooms and sauce. Here is the full recipe:

Pound meat until very thin. Salt and pepper. Dip chicken breasts into egg, then in bread crumbs. Heat oil and butter together over medium heat. Sauté until golden (about 15 minutes). Remove to another pan and keep warm.

Add onions to the skillet. Sauté until limp but not brown. Add peppers and cook till limp. Add mushrooms cook just till warmed.

Add flour and stir it around. Add the broth and stir till the sauce thickens and is smooth. Add the cream and lemon juice. Pour the sauce over the chicken breasts that have been placed on the individual plates.

Source: Gourmed.gr

Gypsy chicken

Bosnian red pilaf

Ingredients:

• 2 lbs. lamb or beef, cut into 1/2" cubes
• 8 cups water
• 1 cup carrots, cut into chunks
• 1 cup parsnips, cut into chunks
• 1/2 cup celery root, cut into chunks
• 1 tbsp. salt
• 1 tbsp. peppercorns
• 1/2 cup (1 stick) butter
• 4 cups tomatoes, peeled, seeded and chopped
• 5 cups rice
• 2 tsp. salt
• 1 tsp. pepper

In a large pot, cover the meat with 8 cups of water and bring to a boil. Skim off the foam that rises to the top, then add the carrots, parsnips, celery root, salt and peppercorns. Return to a boil, reduce the heat and simmer for 1-1/2-2 hours, until the meat is tender. Strain the stock, set aside the meat and discard the vegetables.

Clean out the pot and melt the butter. Saute� the tomatoes for 10-15 minutes, until they begin to disintegrate. Pour in the rice and continue to saut� for another ten minutes, until the rice becomes translucent. Add 2 tablespoons salt and 1 tablespoon pepper and stir well; then add the meat and stock. Bring to a boil, cover the pot, reduce the heat to low and cook for 20-30 minutes, until the rice is tender and ready to serve.

Source: Superluminal.com

Bosnian red pilaf