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.

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.