PINDJUR

Ingredients needed:

1kg. red Banana chillies 
500kgr. Tomatoes 
500 kgr. Eggplants 
garlic, oil, salt, 3-4 small hot chillies 
parsley 
80 ml. Cooking oil

How to prepare: 

Bake the chillies, tomatoes and the eggplants.Place them in pot and cover until they become soft. Peal all baked ingridients. , chop and place them in the wooden bowl (pestle). Using wooden rod hit them placing small banches at a time until soft. Add chopped garlic and continue hitting. When ready set on the side. Chop some fresh parsley and add to the mixure. Warm the oil in separate small pot and pour over the mixture ( oil has to sizzle when pouring over).

Stuffed Capsicum

Ingredients needed:

6-8 cupsicums
500-750gr. Mince beaf/veal meat
200gr, rice
onions, tomatoes
parsley, salt, black pepper

How to prepare: 

Wash the cupsicums and cut them at the top. Chop the onions and fry them in the oil adding the mince meat, chopped tomatoes ( tin of chopped tomatoes can be also used) salt, pepper continuing with the frying. When is well fried add the rice and the chopped parsley. Start with filling the cuposicums and place them in the cooking pot. Pour with warm water in which a spoon of flour and tomato puree has been added. Roast them in the oven for 45-50 minutes. Serve them hot with sour cream or sour milk.

Stuffed Eggplant

Ingredients needed:

2-3 eggplant (medium size)
80 gr. Ham
40 gr butter
flour, 30 ml milk
chreaded cheese
breadcrumbs, parsley,
parmesan cheese,
salt, 

How to prepare: 

Wash and cut the eggplants in halves. Hollow them out with a spoon and cut the meat in small cubes. Fry the eggplants halves until they soften. Set them on kitchen paper. Fry the eggplant cubes and the ham on the rest of the oil until soften too. Add the milk and the flour in the melted butter until it boils to make even sauce. Then add of the melted cheese and the spices. Heat the oven. Mix the eggplant cubes with the sauce and fill the eggplant halves.. Sprinkle with the cheese, breadcrumbs and parsley and parmesan cheese on the very top. Bake the stuffed eggplants for 25 min.until they are golden

Stuffed Ohrid Trout

Ingredients needed:

2 rainbow trouts
lemon juse, butter, salt pepper.
Filling:
120gr. Chopped spinach,
100gr. Unsalted cheese
1 tbsp flour 1 egg yolk sour cream salt and pepper

 How to prepare: 

Clean and dry the trouts inside. Sprinkle with salt, pepper and lemon juse inside. Prepare the filling by adding all the ingridients ( frozen and defrost spinach can be used) Divide the filling and stuff the trouts with it. Spread butter on aluminium foil them place each trout in wraping them in. Place in baking pan cover with 2 cm boiling water and bake in the oven. Serve trouts decorated with parsley and lemon wedges.

Tavce Gravce - Tetovo's Style

Ingredients needed:

1kgr. Beans (white)
3-4 midium size onions
garlic, oil, salt, 2 tbspns flour
1 teaspoon red mild paprika
parsley, fresh mint

How to prepare: 

Wash then boil the beans making sure not to overboil. Chopp and fry the onion in separate frypan just to become soft. Add the paprika , garlic and black pepper if desired. Place the beans in stoneware pot adding the onions ,chopped parsley and mint as well. Bake in moderate oven making sure that does not dry. Serve with BBQs.

Veal Sthnitchel in Pot

Ingredients needed:

1 kg. Veal schnitcels or 6 large pieces
3 tbspns flour
oil, bay leaves
onions, garlic
300ml beef stock
salt, pepper

     
How to prepare: 

Roll each schnitcel in flour them fry in hot oil on both sides. Move them in fireproof pot spred before with butter. Heat the remaining oil and fry the onion and the garlic until soft. Add flour and gradually the beef stock stirring constantly until tickened. Spread the sauce over the schnitcels add salt and black pepper and cover the pot. Heat the oven and bake them for 1-2 hours. Serve them with mashed potato or garden salad.

Wine Leaves with Mince Meat

Ingredients needed:

300gr. Vine leave sin brine ( are available from delicatessen and some supermarkets) 500-750 gr, mince meat
onion, leek, cooking oil, salt papper, spices, parsley 
Ѕ -1 cup rice,

How to prepare: 

Rinse vine leaves under cold water and dry them well. Filling can ber prepared by frying the chopped onion on oil in the frypan. Add the mince meat and stirr until lightly brown. 
Add rice, salt, pepper and other spices and continue stirring. Cool mixture. Add the chopped parsley.
Place vine leaves vein side up adding 2 tablespoons of the filling on each leaf, rool up firmly, folding the sides to enclose filling. Place the rolls in heavy-based pan add water and oil. Simmer covered over lower heat for 1 hour. Can be served with yogurt or sour cream.