Serves 8

Ingredients:

2 cups of milk
Yeast
Butter
1/2 teaspoon of sugar
1/2 cup of flour
1 teaspoon of salt
5 eggs

How to prepare:

Heat 1/2 cup milk to lukewarm. Add 1 cake of yeast (or 2 packages dry yeast), sugar and 1/2 cup flour. Let rise for 1/2 hour, then add 3 egg yolks. Heat 1 1/2 cups milk to lukewarm, add 1 stick butter and 1/3 cup sugar, 1/2 teaspoon salt. Pour over yeast mixture. Stir in 3-4 cups flour to make a firm dough. Turn onto floured board and knead for 10 minutes, adding a little flour so dough will not stick.

Grease a deep bowl, place dough in bowl, and turn grease side up. Cover with clean cloth and let rise until double. Divide dough into 3 equal portions (save a small piece of dough for cross). Roll each portion and braid. Place in large greased pan or cookie sheet. Take a small piece of dough and make a cross for top of bread. Let rise until double in bulk. Brush top with 2 beaten egg yolks to which on teaspoon sugar is added. Bake at 325 degrees for 1 hour.

 

Serves 6

Ingredients:

300g of cottage cheese
1-2 sticks butter
Olive oil
400g cream cheese
250gfFeta cheese, crumbled
5-6 eggs
1kg filo leaves or 1 1/2 packages of thick dough leaves

How to prepare:

Grease a baking pan with butter. Put two layers of thick or 4 layers of thin dough leaves. Sprinkle olive oil in between leaves. Mix all of the above ingredients and place a layer over the leaves. Repeat layers (2 thick or 3 thin) until pan is full. Finish with leaves. Mix 1 egg and 1/2 cup of milk and pour over the pita. Prick with fork. Bake at 350 degrees for 1 hour.
NB: Chopped spinach can be added to the cheese mixture.

 

Serves 4

Ingredients:

1 cabbage (or sweet cabbage)
5 onions (diced)
2 stalks celery
olive oil
1 green pepper (diced)
100 gr. rice (cooked)
100 gr. walnuts (ground)
1 can whole tomatoes salt

How to prepare:

Boil the outer leaves of a cabbage. Heat oil in a frying pan and add onions, celery and green pepper. Fry until soft. Add the cooked rice and stir-fry the mixture for about two minutes. Remove the mixture from the heat and add the walnuts and salt. Mix well. Take a cabbage leaf and scoop approximately one tablespoon of the mixture on it. Roll up the leaf - the sides should be folded inside to prevent the mixture from falling out.
Then place the rolls in a large pan, add the tomatoes and enough water to cover them up. Cook over a medium heat for about one hour. Switch off the heat and keep the sarma covered until it's time to eat.

 

Serves 10

Ingredients:

3 medium sized eggplants
Salt
Flour
7 eggs
2/3 c. vegetable oil
3 lg. onions, minced
1/2 c. butter
1/2 lb. each ground pork and beef
1 lb. ground lean lamb
1/4 c. fine dry bread crumbs
1/2 tsp. pepper
1 clove garlic, minced
2 c. milk
1/8 tsp. nutmeg
3 egg yolks, beaten
Dairy sour cream (optional)
 
How to prepare:

Peel eggplants and cut in 1/4 lengthwise slices. Sprinkle with salt and let stand 15 minutes; dust with flour. Then dip in 5 eggs, beaten, and brown on both sides. Set aside. In skillet, cook onion. Mix meats, 2 eggs, bread crumbs, 1/2 teaspoon salt, pepper, and garlic. Add to onion; cook lightly browned. In saucepan, melt butter in 6 tablespoons flour. Add milk and cook until smooth. Line a 3 1/2 to 4 quart roasting pan layer of eggplant and meat mixture. Repeat layer ending with eggplant. Pour sauce over top; bake in 375 degree oven for 1 hour. Cut in squares. Serve with sour cream, if desired.

 

Serves 4
 
Ingredients:

1 1/4 c. scalded milk, cooled
1 tsp. salt
2 pkgs. dry yeast dissolved in 1/2 c. warm water plus 2 tsp. sugar
3/4 c. melted Imperial butter
1/2 c. white sugar
3 egg yolks, beaten
4 1/2 c. to 5 c. flour

How to prepare:

Mix as for any bread dough. Knead dough, but not too long (soft dough). Let rise before rolling out.

Ingredients for filling:

1 lb. ground walnuts
1 heaping c. sugar

How to prepare:

Mix the above with 3/4 cup hot milk. Beat 3 egg whites stiff and fold in nut mixture. Roll out dough and spread filling on dough. Roll up and put in greased 9x13-inch pan. Let rise 15-20 minutes. Bake at 350 degrees about 1 hour. Potica may be put into a ring or cut in half to make 2 loaves.