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Stuffed Peppers (Polneti пiperki)

Stuffed peppers are a healthy, balanced meal that tastes good the day you cook it, but even better the next day. Stuffed peppers are delicious with homemade bread.

1 pound ground beef
2 slices bacon, diced
1 large onion, diced
3/4 cup uncooked long grain white rice
7 cups water (enough to cover peppers)
6 to 7 green bell peppers
6 to 7 peeled and thin potato slices
1 clove garlic, minced
1 can tomato sauce (15 ounce)
2 teaspoons chicken bouillon
2 tablespoons oil
Salt and freshly ground pepper to taste

Roux:
2 tablespoons oil
2 tablespoons flour
1 teaspoon paprika
1 clove garlic, minced

1. Preheat oven to 410 degrees F.
2. In a four quart sauté pan over medium-high heat, add 2 tablespoon of oil. Once heated, add onions and sauté for about 8 minutes. Add ground beef, bacon, salt, black pepper, and garlic, and cook until beef is browned. Take off heat and add rice and 1/4 of tomato sauce.
3. In a 5 quart deep dish pan, stuff peppers with meat-rice mixture and cover each pepper opening with a potato slice.
4. To make the roux: In a sauté pan, put olive oil and 2 tablespoons of flour. Mix flour until golden brown. Then add one teaspoon paprika and garlic, and brown for 1 to 2 more minutes. Next, add the rest of the tomato sauce from the can, and water. Mix everything together and pour over filled peppers.
5. On top of the stove, gently boil stuffed peppers for about 50 minutes.

This is picture from green market.

Salty Filo Pie (Solen Burek)

This is one of the most commonly cooked recipes in Macedonia: Burek. Although Burek can be enjoyed at any time of the day, many people eat it for breakfast with butter milk or plain yogurt. With this recipe, we show that you can also eat it as a dinner with a delicious vegetable dip.

1 (16 ounce) package filo dough
1 1/4 cups water (100 to 110 degrees F)
1 package active dry yeast
2 tablespoons flour
1 teaspoon salt
1 teaspoon sugar
1/3 cup oil
8 ounces feta cheese, crumbled

Topping
2 eggs
1 tablespoon plain yogurt (low-fat)

1. Place water, flower, salt, and sugar in a large bowl and mix well. Then sprinkle in yeast and stir until it dissolves; let stand for 10 minutes.
2. Unroll the filo dough and occasionally spray (use a spray bottle) with water to keep dough from drying out as you work. Spray an 8x8x2-inch dish with oil.
3. Place two sheets of dough, and then oil thoroughly with a cooking brush. Repeat until you have 6 sheets layered. Spread 2 – 3 tablespoons yeast mixture and feta. Repeat until you use up the dough. The top layer should be about 6 sheets deep.
4. Before you bake the pita, precut it into square or diamond shapes. Spread 2 to 3 tablespoons of remaining yeast mixture.
5. Mix eggs and yogurt in a separate bowl and pour it over the precut pie. Sprinkle remaining oil on top.
6. Preheat oven to 395 degrees F and bake uncovered for about 40 to 50 minutes, or until pie is golden and crisp.
 
 

Potato Salad (Kompir Salata)

4 large potatoes, boiled, peeled, and cut into thin cross-sectional circles
1 medium onion (minced)
1 1/2 tablespoon white vinegar
3 tablespoons sunflower oil
Salt and freshly ground black pepper to taste

1. Place potatoes in a large bowl.
2. In a screw-top jar, add remainder of ingredients, cover with the lid, shake vigorously, and pour dressing over potatoes.
3. Refrigerate overnight or at least a few hours, before serving

Lima Bean Casserole (Tavce-Gravce)

Lima bean casserole is a very popular dish in Macedonia and most Balkan countries. This dish goes well with potato salad and tastes great, even one or two days after preparing.

1 pound white lima beans
2-3 medium onions, diced
2 medium sized carrots
4 tablespoons sunflower oil (to sauté the onions and carrots)
2 garlic cloves, minced
2 bay leaves
1 tablespoon paprika powder
1 tablespoon flour
2 cups water (saved from the drained beans)
Ground salt and black pepper to taste

1. Boil beans on high for about five minutes, then drain completely, and add fresh water, bay leaves, and salt to taste. Then cook beans for about 2 hours over low heat. Check beans occasionally to ensure you don’t dry them out. Drain beans and pour them into a baking dish or a terracotta dish, but make sure to save the water.
2. In a separate pan, sauté onions and carrots until nicely caramelized, then add paprika, garlic, black pepper, and a tablespoon of flour, and mix it all into the cooked beans. Carefully combine and put in a baking dish of your choice. Pour the water you saved over the beans, top with bacon or sausages, and bake.
3. Bake for about 20 minutes at 425 degrees F until a thin crust is formed on top of beans.

 

Easy,tasty,healt food.