Tulumbe

Ingredients:
For the dough:

• 1/2l. water
• 2dl. oil
• 1/2kg. flour
• 5-6 eggs
• 1/2 lemon
• 2 sachets vanilla sugar or 1 vanilla-bean
• oil for frying

For the syrup:

• 800g. sugar
• juice of 1 lemon

Heat water and add oil. Bring to the boil, add vanilla and blend in flour, mixing all the time. Simmer until the mixture is smooth, slightly "sticking" to the bottom of the pan. Cool a little, then add eggs one by one. After adding each egg, work well and leave to stand for a while every time.

When ready, put the dough into the confectioner's pipe with a broader star-like nozzle. Heat oil. When hot enough, press out pieces of dough about 5-7cm long. Fry on all sides until nicely brown.

Cook sugar, water and lemon juice for 10-15 minutes and then cool. Pour cooled syrup over warm cakes. Serve cold.

Photo: Wikipedia

Tulumbe

Turkish Baklava

Ingredients:

• 20-30 thin layers of dough for the pie
• 300g. butter for sprinkling dough layers and greasing
• 300g. ground walnuts and 300g. ground almonds for filling
• 600g. sugar, 2-3dl. water and 1 vanilla-bean for the syrup

Grease tepsiya with butter, place in two dough layers and sprinkle each with melted butter. Sprinkle every second layer of dough with mixed walnuts and almonds. Repeat until all has been used, then cut into equal squares. Each square can be cut diagonally to get triangles.
Pour some melted butter over each piece obtained by cutting. Preheat the oven to 200°C and bake for about 40-50 minutes. Towards the end reduce heat to 150°C.

In the meantime prepare syrup:
Pour water over sugar and add vanilla. Cook until syrup is so thick that it drips from the mixing spoon like honey.

Cook baked "Baklava" a little, pour warm syrup over and leave to stand until all the syrup is absorbed.

Photos:

Turkish Baklava

Serbian rice with meat

Ingredients:

• 500g. veal meat
• 10g. ham
• 1 big onion
• 1 clove of garlic
• 250g. green paprika (peppers)
• 250g. carrots
• 375g. tomatoes
• 2 tablespoons oil
• salt
• 375ml. bouillon
• hot red pepper
• pepper
• 175g. parboiled rice
• 1 bunch of parsley

Cut the meat in cubes. Chop the peeled onions and peeled garlic (very fine). Slice paprika, carrots and tomatoes. Roast meat and chopped ham with oil in a pan and season with salt. Roast onions, garlic and paprika. Cook the carrots in the bouillon for 10 minutes, add tomatoes, meat, ham, rice and the other vegetables, season with salt, red pepper and pepper. Put the food in a heat-resistant form and gratinate in the preheated oven at 200°C for 50 minutes. Before serving decorate with fine chopped parsley.

Source: Chris_fra.tripod.com

Serbian rice with meat

Mosaic Bread

Ingredients:

• 150g. butter
• 150g. canned sardines
• 150g. lean ham
• 100g. Swiss cheese
• 10 olives
• 1/2 pickled pepper
• 1 small French baguette
• 1/2 cup milk

Grind the sardines, 1/3 of the ham and an egg-sized piece of crustless bread, soaked in milk and squeezed dry. Mix everything with the butter until creamy and homogeneous. Cut the rest of the ham, Swiss cheese, olives and pickled pepper in small cubes and mix with the prepared paste. Refrigerate. During this time, cut the heels of the baguette and take the soft bread inside out, leaving about half an inch of bread below the crust. Then fill with the refrigerated paste. Refrigerate. Cut with a very sharp knife in thin slices about half an inch thick. It is better when prepared one day in advance.

Source: Pitt.edu

Mosaic Bread

Moussaka with rice

Ingredients:

• 200g. rice
• 1-1.5dl. oil
• 200g. fresh mushrooms
• 200g. chicken livers
• 1/2 bunch of parsley
• 2 eggs
• 2dl. sour cream

Pick over rice, wash and cook in slightly salted water. When tender, rince well and drain. Peel onion and chop finely. Heat oil, add onion, cook slowly to soften a little, then add trimmed mushrooms cut into thin slices, cook together about 10-15 minutes, then take out mushrooms with onion from oil.

Wash parsley, wipe and chop finely. Wash chicken livers, cut into strips, drain and fry a little in the same oil, add salt and pepper. Put a layer of rice into a greased fireproof dish, sprinkle with chopped parsley. Repeat until all is used. Cover with chicken livers and poir the rest of oil over. Heat oven to 200°C and bake about 20 minutes.

Towards the end pour eggs beaten with sour cream over the moussaka, put back into oven to brown. With moussaka serve lettuce, cabage salad, mixed salad...

Related recipes:

• Romanian mussaka
• Mussaka with ham from Bachka

Moussaka with rice