Ravanija

Ravanija is a cake like dessert. It is usually served for Prochka, which is The Forgiveness Day. Forgiveness Day is where the younger generation goes to the house of their elders, usually their grandparents and they ask for forgiveness( wether they have done anything or not- they always ask) and this is when their elders serve them Ravanija.

Ingredients needed: - 5 eggs - 1 cup sugar - 2 cups flour - 1 cup desiccated coconut - 1 cup milk - 1 sachet or 2 tsp. baking powder - a few drops of vanilla essence For the syrup: - 2 1/2 cups of water - 2 1/2 cups of sugar - cinnamon How to prepare: With the mixer we beat up the eggs with the sugar for about 5-6 mins until they become a thick substance. Then we add one by one the rest of the ingredients and we continue to beat up until we have a smooth - not very thick dough. We spread some butter in a baking tray, we put the dough in the baking tray and we put it in the oven for 45 mins approx. (150-175°C, Gas mark 6) until it becomes brown on the top. Then, we let it cool down while we prepare the syrup. We put the water, the sugar and the cinnamon in a pan and we let them come to the boil. We let them boil for about 5 mins or until the syrup starts thickening. We take the pan of the hob and we soak the "Ravanija" with the syrup, making sure that it covers the whole sponge. we sprinkle some more desiccated coconut on the top and we let it cool down before we serve it. Useful Tips: 1) NEVER EVER open the oven during the baking period. 2) when the baking period is over and you want to check if your "Ravanija" is properly baked, penetrate it with a toothstick or a knife and if it is clear when you take it out, then it is OK. If you see raw dough on it, then it means that it needs more baking. 3) In order to put the syrup on there must be different temperatures. This means that the sponge must be cold and the syrup hot or vice versa. NEVER put hot syrup on a hot sponge or cold syrup on a cold sponge.

Macedonian Baklava

INGREDIENTS

1 lb. strudel or fillo pastry sheets
1/2 lb. sweet butter, melted
1/2 lb. walnuts, coarsely ground
1/4 lb. blanched almonds coarsely ground
1/4 lb. sesame seeds (unsalted)
1 tbsp. ground cinnamon
1 tbsp. icing sugar

Syrup
3 cups sugar
4 cups water
4 lemon
1 piece orange peel
1 piece lemon peel
1/2 cup liquid honey

INSTRUCTIONS

Toast the almonds and sesame seeds for about 10 minutes or until lightly browned. Combine with the walnuts, cinnamon and sugar. Melt the butter over low heat and lightly grease a large baking pan which is at least 1/2 inch deep. On your work area, take the pastry sheets one by one and, using a pastry brush, spread each with melted butter, one on top of the other making seven layers. Again brush the top sheep. Sprinkle the nut mixture from the long side of the rectangle to the center, leaving the other half clear. Roll the pastry from the nut-sprinkled side, jelly-roll fashion, to make a complete roll with the nuts in the center and sheets of pastry around them.  Repeat these same steps over and over again until all the sheets and nut mixture have been used. Brush each roll with butter. Preheat the oven to 350 F. and bake for about 45 minutes or until lightly browned.

FOR SYRUP: Bring the sugar, water and peel to a boil and allow to simmer for 45 minutes or until the syrup is honey coloured. Remove from the heat and add lemon juice and honey. When the baklava is baked, remove from the oven and let cool slightly. Cut in 2 inch diagonal pieces and return to oven to heat thoroughly. Remove from the oven again and cover with warm (not hot) syrup, using all the syrup.

VARIATIONS:

PLAIN BAKLAVA

The same ingredients are needed as given above. Proceed with the following method: Preheat oven to 325 F. Prepare mixture for filling. butter lightly an 11 inch X 16 inch baking pan, which has some depth. The pastry sheets are usually about this size. Place 6 sheets, sprinkling each with melted butter, in the bottom of pan. Set aside 6 sheets for the top. Proceed to pile remaining sheets, each sprinkled with butter, in pan, alternating with nut mixture. Place last 6 sheets on top, sprinkling with butter only. Bake for about one hour or until lightly browned. To complete baklava: When baked, remove from oven and allow to cool slightly; cut in diamond-shaped pieces and pour syrup over all while both are at a warm temperature.

BAKLAVA PINWHEELS:

Prepare baklava and bake according to instructions given in first recipe. Before adding syrup, cut in 1 inch slices and arrange in baking pan, cut side down, resembling a pinwheel. Pour syrup over as directed above.

BAKLAVA TRIANGLES:

The same ingredients are needed as give in first recipe. Cut pastry sheets into strip about 2 inches wide and brush lightly with melted butter. Place about one tsp. of filling at one end of the pastry strip and fold the corner over to form a triangle. Continue to fold from side to side in the form of a triangle until you reach the end of the sheet. Place on a very lightly buttered baking sheet. Repeat this procedure until all pastry and filling is used. Sprinkle with butter on top and bake in a preheated oven 350°F for 15 to 20 minutes until golden brown. Dip quickly in warm syrup using a slotted spoon. 

Shopska Salad

This is one of Macedonia's most famous dishes especially on summer.


Ingredients:

• 3-4 tomatoes,
• 1 cucumber,
• 4-5 peppers,
• 1 Onion,
• 150g brined sheep's Cheese,
• parsley,
• vinegar,
• sunflower oil and
• salt

 Bake, peel and seed the peppers. Cut into small strips and add the diced tomatoes, cucumbers and Onion. Add salt, oil and vinegar, and mix. Serve in the shape of a pyramid, top with chopped parsley and grated Cheese.

Tavce Gravce

Tavce Gravce is a traditional Macedonian recipe which origins are from Macedonia and most of the Balkan countries have taken and changed the recipe by their needs. Many households in Macedonia make this dish by their own taste but this is the basic recipe, and to this you can add more vegetables or spices if you like. This is what you'll need:

500 gr. white beans
250 gr. white onion
meat (optional): bacon, sausages, smoked ribs etc.
1 clove of garlic
80 gr. sunflower oil
2 tablespoons of flour
1 tablespoon of red paprika (powder)
fresh mint, and parsley.
1 tablespoon vegeta (optional)
salt and pepper

First wash well the beans then place them in a pot and add water to cover well the beans (let the water be 5 cm over the beans), then put them to boil. When it comes to a boil, boil them about 1-2 minutes then pour the water and add new water to it. Chop the onion in big pieces and add it to the beans. Also you add the meat choped in a bitesize pieces. Boil the beans until they are ready, but be careful not to overboiled it. The beans must be whole and soft inside, not a mush. Then to a hot pan add the oil and the flour and mix it well until golden. Then add the paprika, mix fast and add this to the pot. Add the minced garlic and the choped mint. Add salt, pepper and vegeta. Stir well and cook for 2 minutes. turn off the heat and preheat the oven to 250 C. Add the beans to a terracota baking pan and put them into oven. Bake them until the beans have little liquid and over the beans have formed a thin crust. Sprinkle with finely chopped parsley.
If you want you can add tomato, or dried peppers, or some other vegetables.

Zelnik

Zelnik is a wonderful, traditional pastry or pie recipe from the Balkans. I grew up with Zelnik being made and savoured around special occasions like Christmas and Easter time as well as throughout the year. Everyone seems to make it in a similar way but it always tastes slightly different depending on whose hands have done the work.

Ingredients:
5 cups flour
1 tsp. salt
3 tbsp. oil
1 egg
1 tsp. yeast
2 cups water

Put flour,salt in mixer. Dissolve yeast in warm water,add egg and oil, whisk. Add to flour mixture. With dough hook knead for 4 minutes. Put dough on floured surface and knead till not sticky. Dough should be soft. Divid into 10 pieces. Shape and pull slightly one at a time puttin crisco in between each piece. Make one stack of 6 and one of 4 pieces. press the edges of each stack together. Cover with towel for 25 minutes. Take one stack and roll out to 1/4 inch thick and put crisco over entire surface,turn dough half by in and other side in,then roll up and pinch. do same with other piece. Cover and let sit 25 minutes. Roll 6 layer first to fit a large buttered sheet pan,add filiing and sprinkle with butter.Put crisco around edge of dough. Roll other piece the same way. Cover filling. Roll up edges around the pan and brush with melted butter. Bake at 325 degrees and 45 to 50 minutes or until browned nicely.  Cheese filling;30 Oz. of Michigan Cottage Chesse or regular drained in a sieve,4 eggs.  Spinach filling; 2 frozen spinach, thawed and squeezed, i med. onion, chopped and sautee\'d. Add spinach and fry for 5 minutes with olive oil. Cool add 1 lb. cottage cheese and 3 eggs, salt to taste.
 There you have it, scrumptious zelnik. Enjoy :-)

Pastrmajlija (Macedonian pizza)

Typical of Macedonian cuisine, Pastrmajlija is an oval, or rectangular shaped pizza dough dressed with meat in the center and topped with an egg wash, or fried eggs.

Ingredients:

• 1-½ cup All-purpose Flour
• ½ teaspoons Salt
• 1 teaspoon Instant Yeast
• ½ cups Lukewarm Water
• 1 teaspoon Olive Oil
• 4 Tablespoons All-vegetable Shortening, Divided
• 1 cup Center-cut Pork Chops, Cubed
• 2 teaspoons Cayenne Pepper
• Salt And Black Pepper To Taste
• 1 whole Egg 

In a large bowl, combine the flour, salt, and yeast, and stir well to combine. Stir in 1/2 cup of lukewarm water; mix until all of the flour is absorbed. You may need a little bit more or less liquid to moisten the entire mixture.
Turn the dough out onto a lightly floured surface and knead briefly, shaping the dough into a ball.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a towel and let rise in a warm place for about 30 minutes.
Preheat oven at 425F.
Take the dough and knead it again, briefly, on a lightly floured surface. Roll the dough into an oval shape, about 1/4 inch thick, spread 2 tablespoons of all-vegetable shortening all over the dough, and then place it on a baking sheet.
Cut the pork into cubes. Season the pork with cayenne pepper, black pepper and salt to taste. Press the meat into the center of the dough, leaving a 2-inch border.
Put dabs of the remaining all-vegetable shortening on top of the meat.
Fold the edges of the crust over to make a border, with the fold touching, but not covering the meat.
Bake for 12 to 15 minutes, or until meat is done.
In the meantime, break the egg into a small bowl and whisk it. Continue to whisk the egg until it is smooth and no strings cling to the fork.
At the 12-15 minute mark, take out the pizza and brush the tops of the crust with the egg. Pour the rest of the egg on top of the meat, evenly across the top.
Put the pizza back into the oven for another 5 to 7 minutes, or until the egg is cooked.
Let pizza cool on a wire rack.

Ajvar

Ajvar is a popular Macedonian appetizer or side dish made of roasted paprika (peppers) and eggplant. It is popular in many Balkan countries, with slightly varying recipes.

Ingredients

• * 8-12 fresh red paprika (mild or medium-hot, to taste)
• * 4 medium-size eggplants
• * 1/2 to 3/4 cup olive oil
• * 1 large onion, minced
• * 3 large garlic cloves, chopped
• * 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar)
• * salt and pepper to taste
• * Chopped fresh parsley for garnish

How to make it

Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475 F oven, until the skin is blistered and darkened. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the stems and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. You can do this with a fork or in a food processor.Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread with chunks of feta cheese, or use as a side dish to accompany grilled or roasted meats.Yield: 6 to 8 servings, as an appetizer or side dish.