Cooking book
rECIPES FROM: georgia azerbaijan croatia macedonia Spain Bulgaria
Toyug Chighirtmasi INGREDIENTS: 3 tbs vegetable oil 2 tbs butter 1 onion (sliced) 900 g chicken file 1 tsp salt 1/4 tsp ground black pepper 4 tomatoes (chopped) 3 eggs (lightely beaten) coriander (chopped)
azerbaijan
PREPARATION: Heat 2 tablespoons of oil over medium heat. Add the onion and saute, stirring frequently, for about 10 minutes. Transfer the onion to a bowl and put aside. Add the remaining oil and the butter to the same frying pan and heat over medium heat. Add the chicken pieces and fry for about 20 minutes, or until they are brown, turning them once to cook on both sides. Season the chicken with salt and pepper. Add the cooked onions and chopped tomatoes with juices to the pan. Cover and turning occasionally simmer over medium heat for for about 25 minutes.
Goyerti Kukusu INGREDIENTS: 2 pack cups coriander (chopped) 1 packed cup chopped fresh dill 1/2 cup fresh green onions ground black pepper 1/4 cup unsalted butter garlic yogurt 1/2 tsp salt 1/2 cup fresh green onions 5 eggs
azerbaijan
PREPARATION: In a large mixing bowl, combine the chopped fresh herbs and eggs. Season with salt and pepper, then stir with a spoon to mix. Melt the butter over medium heat in a non-stick frying pan. Pour the herb-egg mixture into the pan to fill it completely, leveling it with the back of a spoon. Cook until golden brow on the bottom, 5 to 8 minutes. Using a knife, carefully cut the kuku into 4 wedges. Gently turn the wedges over to brown the other side. Remove cooked kuku frome the heat and transfer it onto a serving plate.
Toyug Chighirtmasi Pour the beaten eggs over the chicken, slightly tilting the pan to distribute the eggs evenly. Cover the pan and let cook for about 5-7 minutes. Serve immediately, garnished with fresh chopped cilantro or parsley. Chicken with Eggs is delicious with bread or rice.
azerbaijan
Shopska Salad INGREDIENTS: 4 tomatoes 2 cucumbers 1 onion 1 red / green pepper 1/3 bunch of parsley 2 table spoons olive oil 3 table spoons of vinegar 1 cup (1/2 lb) Bulgarian white cheese (or feta cheese)
BULGARIA
PREPARATION: Chop all tomatoes, cucumbers and the pepper and put in a bowl. Add the finely chopped onions and parsley. Sprinkle with the oil and vinegar and mix it all together. Grate the white cheese on top.
Moussaka INGREDIENTS: 900 g potatoes (cut in cubes) 450 g ground meat 1 onion chopped 4 eggs 2 cups of milk 2 table spoons of paprika 1 table spoon of salt 1 tsp of crushed black pepper cheese (or feta cheese)
BULGARIA
PREPARATION: Cook the onion in 1/4 cup of oil in a pan until golden brown. Add the meat, half of the salt, the pepper and the paprika. Fry until meat gets brown and remove the pan from the heat. Add the potatoes, add the other 1/4 cup of salt and mix well. In casserole pan put the rest of the oil and add the mixture. Cook about 40 minutes on 230oC Mix the eggs and the milk separately and pour on top. Cook for another 10 minutes or until the top turns brownish.
Pearl Barley with Shrimps and Saffron INGREDIENTS: 2 tea cups of pearl barley 8 large shrimps 1 tomato 1 tea cup of boiled broad beans 2 fresh onion (chopped) 2 tsp of parsley (chopped) 1/4 g saffron 1/3 tea cup of olive oil Juice and grind of 1 lemon Salt, pepper, sunflower oil
cROATIA
PREPARATION: Boil the pearl barley in salted water, strain and rinse with cold water. Sprinkle a little sunflower oil to prevent it from sticking. Soak saffron in 2 spoonfuls of lukewarm water and leave for 15 minutes When it releases its color and aroma, mix in the olive oil, juice and grind of lemon and sprinkle with salt and pepper. Clean and salt the shrimps. Fry for a few moments, over strong heat, in a little olive oil. Cut the tomato in half, remove seeds and cut into thin slices. Mix the pearl barley with the broad beans, tomato, onions, parsley and shrimps. Add the dressing and serve.
Dalmatian Pot Roast INGREDIENTS: 6 eggs 300 g smoked bacon 600 g onion 250 g parsley root 150 g carrots 4 cloves garlic 300 g peeled tomato 300 g fresh celery 8 prunes 3 quarts dry red wine 2 tsp mustard 300 g olive oil bay leaf, rosemary, thume salt and pepper
cROATIA
PREPARATION: Cut bacon into match-like sticks. Cut vegetables into small strips. Pierce beef with sharp knife and place garlic into and around meat. Place beef into large pan, cover with wine. Add chopped onion, thyme, bay leaf, rosemary,pepper, and cubed celery to meat. Cover pan and refrigerate for 12 hours. Heat oil and place beef (only) into pan with oil. Brown meat briskly and remove from pan. Add contents from marinade into oil and fry briskly. Add browned meat, peeled tomatoes, prunes, and remaining items into pan. Mix and cook for 2-3 hours from a higher to lower temperature during cooking time. Remove meat and slice. Strain juice from pan and use use it as sauce.
Dubrovnik Ro탑ata INGREDIENTS: 6 eggs 6 table spoons of sugar 500 ml milk 2 tsp of vanilla sugar Grated zest of lemon 2 table spoons of rum 8 table spoons of sugar
PREPARATION: Add the 8 tablespoons of sugar into a pan and then place on low heat until it dissolves. Turn up the heat until the sugar syrup takes on a golden brown.
cROATIA
Remove the pan from the heat and carefully spread the caramel into the ceramic serving bowls. Turn the serving bowls upside down so that the caramel slowly covers the sides; leave to cool Preheat the oven to 150째C. Warm the milk in a bowl and slowly add the sugar until it dissolves. Remove from heat and allow to cool to room temperature. Whisk the eggs together with 2 tsp of vanilla sugar. Add the lemon zest and rum and gently mix. Pour the milk into the mixture and slowly stir until everything is combined together. Pour the resulting mixture slowly through a sieve and then into the ceramic serving bowls with the caramel.
Dubrovnik Ro탑ata Place the serving bowls into a deep baking tray. Add hot water to about 2/3 the height of the ceramic bowls. Bake for about 30 minutes Carefully remove the bowls from the hot water and leave to cool to room temperature. Cover the ceramic bowls with cling film and place in the refrigerator to fully chill. Turn the bowls upside down the caramel sauce with flow over the Dubrovnik Ro탑ata
cROATIA
Khachapuri INGREDIENTS: 1 kg flour 500 ml milk 50 ml oil 100 g yeast 1 tsp salt 1.2 kg cheese 2 eggs
georgia
PREPARATION: Pour warm milk and yeast into a bowl. Wait for 15 minutes and add flour and salt. Kneed the mixture. Cover and put it in a warm place Split dough into 300 g parts (as soon as it is risen) Grind up the cheese and add the eggs. Split the mixture into 300g parts. Put cheese in the middle of dough and close it. Put the dough in the face down and place it on the baking tray. Bake khachapuri for 20-25 minutes.
Khinkali INGREDIENTS: 200 ml water 800 g water 1 tsp salt 300 g beef 300 g pork 2 onions
georgia
PREPARATION: Pour water into a bowl and add flour and salt. Kneed the mixture Put the dough into the fridge for 30 minutes. Roll the dough. Split the rolled dough into circle forms. Cut onions into very small pieces and mix pork, beef, onion, pepper and salt. Place the stuffing on the rolled circle forms and close it. (see pic) Boil the water and add 1tsp salt. circle forms of dough. Put your khinkalis into water and wait for boiling. Wait for 7-8 more minutes after boiling.
Gozinaki INGREDIENTS: 1 kilo of walnuts 10 heaped tbs of honey 2 tbs of sugar
georgia
PREPARATION: Shell the walnuts. Add to a hot pan and heat on a low-medium heat for 2-3 minutes. Remove from the heat and allow to cool down a little. Remove the skins from the warm nuts with your fingers. Allow the nuts to cool and then chop into very thin slices. Add 10 heaped tbs of honey to a pan. Heat on a low temperature and keep stirring continuously for 8-10 minutes. Check the consistency of the honey. It should be thick. Gradually add chopped walnuts. Continuously stir for 2-3 minutes.
Gozinaki Wet the surface of a wooden Add some of the walnut/honey mixture to the board Use the back of a wet metal spoon to flatten the mixture. You can also flatten it with your hands (they must be wet). Complete the flattening process with a rolling pin that has been dampened with water. Use your palms to straighten the edges until you have a square shaped block. Heat a knife in a flame and cut the gozinaki into diagonal and then vertical strips.
georgia
Macedonian Roll INGREDIENTS: 3 eggs 9 table spoons of flour 500 ml milk 100 g butter 150 g yellow cheese 150 g ham 1 tsp salt
Macedonia
PREPARATION: Mix the eggs, flour and milk. Add little salt. Put the butter on the pan and melt it. Spill the mix of flour over the melted butter. Bakeo in warmed up oven at 250 C until it becomes blush. Remove from the oven and let it stand for 5 minutes. Put the hacked ham and yellow cheese on it. Roll in the rolls and serve it.
Rice pan with chicken INGREDIENTS: 1 chicken 250 g rice 150 g fat (oil) 1 onion garlic, black pepper
Macedonia
PREPARATION: Clean and wash the chicken and cut into pieces. Place it in a pot with 2 liters of water, add salt and boil it. Simultaneously scald the rice with boiling water. Leave it for 15 minutes and then straint it. Take a clay pot and put grease to heat. Add the finely chopped onion and fry it and add the onions to rice. Sprinkle it with 1/2 liter of water from the soup and place the pan place the pan in the oven to bake. When the rice is half ready, add the soaked meat, put some pepper and place in oven to bake it till it’s ready.
Fruit Cake INGREDIENTS: 4 eggs 250 g sugar 120 g cake flour 200 g butter 200 ml milk 100 g biscuit fruit
Macedonia
PREPARATION: Mix the jelly part of the eggs to get whit foam. Add the sugar and the rest of the eggs. While mixing add the butter, milk and flour. Pour the mixture into a buttered pan and add fruit, sugar and crumble 5-6 crackers. Bake it in oven at 150o C for about 35-40 minutes. When baked, sprinkle with the mix of powdered sugar and vanilla.
Tortilla De Patatas INGREDIENTS: 1 cup olive oil 4 large potatoes one onion 4 eggs 1 tsp salt 1 red pepper (optional)
PREPARATION: Heat the oil in a skillet, add potatos (peel and cut in circles about 2mm thick). Alternate layers of potato and onion.
SPAIN
Cook slowly, medium flame. Turn occasionally until potatoes are tender, but not brown. Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes and add it to beaten eggs, pressing them so that eggs cover them completely. Heat 2 spoons of the oil in large skillet and add potatoes-egg mixture. Lower the heat to medium-high. Shake pan to prevent sticking. that eggs cover them completely. When potatoes start to brown, put a plate on skillet and turn around, adding another oil. Brown on the other side. Can flip three or four times for better cooking.
SANGRĂ?A INGREDIENTS: 1 bottle of red wine 2 peachs 1 apple 1/2 orange fresh 1 lemon cinnamon stick sugar soda lime and rum optional
SPAIN
PREPARATION: In a big pitcher combine wine, orange juice, limon juice, rum (optional), and sugar. Stir until sugar dissolves. Then start cutting the fruit in medium size pieces. Add it to the wine. Add the cinnamon and give time to settle. Before serve it put ice to be cold and it’s ready. If you want a lighter one you can put soda lime also.
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