Serves 4 – 5 people

Ingredients:

1 kg of flour
1 egg
salt, cooking oil, water
For filling chose: spinach, leek, potato, cheese, eggs, cabbage…

How to prepare:

Prepare the paste: Divide it into two pieces and then each piece divide into 10 equal pieces. Make a "kora" of each piece. "Kora" is a thin peace of paste made by rolling tin. Spread some oil on each "kora" and put one "kora" on another until you use 10 for one big "kora" and the other ten for another big kora. One "kora" should be bigger than another. Take the smaller one and put it at the bottom of a saucepan. Spread the filling. Put the other "kora" (the bigger one) on the filling and place it nicely. Pour some oil on top. Put the saucepan in the oven. Bake it on temperature of 250°C for half an hour. Filling: chop the vegetable and fry it on oil for a while.

 

Serves 6 people

Ingredients:

500g of white beans
1 onion, 1 red paprika
100ml of cooking oil
2-3 pieces of red dry capsicum
pepper, salt, plain flour, parsley, mint

How to prepare:

Wash the beans and leave them to stay in water over night. After that cook them till it starts boiling, drain the beans and put them in another pot of hot water. Then add chopped onion (1/2 of it) and capsicum.
Continue to cook it till the beans are soft but integral. If there is too much water left, drain the beans.

Fry the chopped onion (the other 1/2) and paprika with one spoon of plain flour in cooking oil and then add this to the beans. Put everything in a pottery saucepan and then pour some parsley, mint, pepper and salt on it.
Put the saucepan in oven and bake for a while (the beans shouldn’t be too dry).

 

Serves 4 people

Ingredients:

pickled cabbage leaves
rice in a cup of coffee
2-3 onion pieces
0,5 kg. mixed ground meat
oil, red pepper, pepper, salt, spices
250 gr. steamed meat

How to prepare:

Cut the onion into small pieces and fry it on oil. Add the ground meat, red pepper, pepper, salt, spices the rice also.

Then use the mixture to stuff the pickled cabbage leaves. Line them up in a pot, but first line up pickled cabbage leaves at the bottom of the pot. Put the steamed mead in between the stuffed cabbage leaves. Then, spill over some hot water and boil it on a silent fire, and them put them in the oven to bake.

By the end of the baking, you can add come oil and red pepper (which have been fried before). Cover the pieces with pickled cabbage leaves. The whole has to be dry, not very moist.

 

Serves 4 people

Ingredients:

one 3 kilo leg of young spring lamb
2 to 3 cloves garlic, thinly sliced
salt and pepper to taste
1 1/2 tablespoons dried oregano
4 tablespoons olive oil
6 tablespoons fresh lemon juice
20 small potatoes, peeled
2 tablespoons tomato paste, diluted in 1/4 cup water
2 cups hot water

How to prepare:

Preheat oven to 230 degrees.

Wash leg of lamb. Slit with a sharp knife in various places on both sides of lamb. Insert garlic slices in slits. Season with salt, pepper, add 1/2 tablespoon oregano, and brush with olive oil. Pour lemon juice over lamb and place in roasting pan, fat side up. Roast for about 1/2 hour.

While lamb is browning, combine salt, tomato paste, and water and pour over potatoes. Add to roasting pan; sprinkle with remaining oregano. Lower oven temperature to 180°C. Roast for 1 1/2 hours, turning and basting the potatoes occasionally. Remove to a hot serving platter; slice and serve meat surrounded by potatoes.

 

Serves 3 people

Ingredients:

1 kg of flour
600 g pork meat
200 g lard
4 eggs
1 yeast

How to prepare:

Soak the yeast and after a while put it into flour and prepare the paste. Divide the paste into 4 equal pieces. Use rolling tin to make each of these pieces thin and flat. Chop the meat. Add salt. Put the meat on top of each piece of pasta and spread it. Put lard on the meat and if you prefer add pepper also. Put the pastrmajlii (prepared like this) in the oven. Bake it on temperatures of 250°C. Before they are ready, add 1 egg and finish the baking. Serve hot.