Cooking book

rECIPES FROMgeorgia azerbaijan croatia

macedonia Spain Bulgaria

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Toyug Chighirtmasi azerbaijan

INGREDIENTS:3 tbs vegetable oil2 tbs butter1 onion (sliced)900 g chicken file1 tsp salt1/4 tsp ground black pepper4 tomatoes (chopped)3 eggs (lightely beaten)coriander (chopped)

PREPARATION:Heat 2 tablespoons of oil over medium heat. Add the onion and saute,stirring frequently, for about

butter to the same frying pan and heat over medium heat.Add the chicken pieces and fryfor about 20 minutes, or until they are brown, turning them once to cook on both sides. Season the chicken with salt and

chopped tomatoes with juices to the pan.Cover and turning occasionallysimmer over medium heat for

10 minutes. Transfer the onion to a bowl and put aside.Add the remaining oil and the

pepper.Add the cooked onions and

for about 25 minutes.

Goyerti Kukusu azerbaijan

INGREDIENTS:2 pack cups coriander (chopped)1 packed cup chopped fresh dill1/2 cup fresh green onionsground black pepper1/4 cup unsalted buttergarlic yogurt 1/2 tsp salt1/2 cup fresh green onions5 eggs

PREPARATION:In a large mixing bowl, combine the chopped fresh herbs and eggs.Season with salt and pepper,

pan to fill it completely, leveling it with the back of a spoon.Cook until golden brow on thebottom, 5 to 8 minutes.Using a knife, carefully cut the kuku into 4 wedges.Gently turn the wedges over

heat and transfer it onto aserving plate.

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

to brown the other side.Remove cooked kuku frome the

Toyug ChighirtmasiPour the beaten eggs over the chicken, slightly tilting the pan todistribute the eggs evenly. Cover the pan and let cook forabout 5-7 minutes.Serve immediately, garnished with fresh chopped cilantro orparsley. Chicken with Eggs is delicious with bread or rice.

azerbaijan

Shopska Salad BULGARIA

INGREDIENTS:4 tomatoes2 cucumbers1 onion 1 red / green pepper1/3 bunch of parsley2 table spoons olive oil3 table spoons of vinegar 1 cup (1/2 lb) Bulgarian white cheese (or feta cheese)

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 BULGARIA

INGREDIENTS:900 g potatoes (cut in cubes)450 g ground meat1 onion chopped 4 eggs2 cups of milk2 table spoons of paprika1 table spoon of salt1 tsp of crushed black peppercheese (or feta cheese)

PREPARATION:Cook the onion in 1/4 cup of oilin a pan until golden brown.Add the meat, half of the salt, thepepper and the paprika.Fry until meat gets brown and remove the pan from the heat.Add the potatoes, add the other1/4 cup of salt and mix well. In casserole pan put the rest of the oil and add the mixture. Cook about 40 minutes on 230 C o

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

cROATIA

INGREDIENTS:2 tea cups of pearl barley8 large shrimps1 tomato1 tea cup of boiled broad beans2 fresh onion (chopped)2 tsp of parsley (chopped)1/4 g saffron1/3 tea cup of olive oilJuice and grind of 1 lemonSalt, pepper, sunflower oil

PREPARATION:Boil the pearl barley in saltedwater, strain and rinse withcold water.Sprinkle a little sunflower oilto prevent it from sticking.Soak saffron in 2 spoonfulsof lukewarm water and leavefor 15 minutesWhen it releases its color andaroma, mix in the olive oil,juice and grind of lemon andsprinkle with salt and pepper. Clean and salt the shrimps.Fry for a few moments, overstrong heat, in a little olive oil.Cut the tomato in half, removeseeds and cut into thin slices.Mix the pearl barley with thebroad beans, tomato, onions, parsley and shrimps.Add the dressing and serve.

Dalmatian Pot Roast cROATIA

INGREDIENTS:6 eggs300 g smoked bacon600 g onion250 g parsley root150 g carrots4 cloves garlic

300 g fresh celery

Cut bacon into match-like sticks.Cut vegetables into small strips.Pierce beef with sharp knife andplace garlic into and around meat.Place beef into large pan, coverwith 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) intopan 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 temperatureduring cooking time.

300 g peeled tomato

3 quarts dry red wine8 prunes

300 g olive oil2 tsp mustard

salt and pepperbay leaf, rosemary, thume

PREPARATION:

Remove meat and slice.Strain juice from pan and use use it as sauce.

Dubrovnik Rožata cROATIA

INGREDIENTS:6 eggs6 table spoons of sugar500 ml milk2 tsp of vanilla sugarGrated zest of lemon2 table spoons of rum

8 table spoons of sugar

PREPARATION:

Remove the pan from the heatand carefully spread the caramel into the ceramic serving bowls.Turn the serving bowls upsidedown so that the caramel slowly covers the sides; leave to cool

Preheat the oven to 150°C.Warm the milk in a bowl and slowly add the sugar until it dissolves.Remove from heat and allow tocool to room temperature.

Add the 8 tablespoons of sugarinto a pan and then place onlow heat until it dissolves.Turn up the heat until the sugar syrup takes on a golden brown.

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 theceramic serving bowls with the caramel.

cROATIA

Place the serving bowls into a deep baking tray. Add hot water to about 2/3 the heightof the ceramic bowls.Bake for about 30 minutesCarefully remove the bowls from the hot water and leaveto cool to room temperature.Cover the ceramic bowls with cling film and place in the refrigerator to fully chill.Turn the bowls upside downthe caramel sauce with flow over the Dubrovnik Rožata

Dubrovnik Rožata

Khachapuri georgia

INGREDIENTS:1 kg flour500 ml milk50 ml oil100 g yeast 1 tsp 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 theeggs.Split the mixture into 300g parts.Put cheese in the middle ofdough and close it.Put the dough in the face downand place it on the baking tray.Bake khachapuri for 20-25minutes.

Pour warm milk and yeastinto a bowl.Wait for 15 minutes and addflour and salt.

PREPARATION:

1.2 kg cheese2 eggs

Khinkali georgia

INGREDIENTS:200 ml water800 g water1 tsp salt

300 g beef30 minutes.Roll the dough.

Split the rolled dough into circleforms.Cut onions into very small piecesand mix pork, beef, onion, pepperand salt.

Boil the water and add 1tsp salt.circle forms of dough.Put your khinkalis into water andwait for boiling.

Pour water into a bowl andadd flour and salt.Kneed the mixturePut the dough into the fridge for

PREPARATION:

300 g pork

Place the stuffing on the rolled circle forms and close it. (see pic)

Wait for 7-8 more minutes afterboiling.

2 onions

Gozinaki georgia

INGREDIENTS:1 kilo of walnuts10 heaped tbs of honey2 tbs of sugar

to cool down a little.Remove the skins from the warmnuts with your fingers.

Allow the nuts to cool and then chop into very thin slices.Add 10 heaped tbs of honey to a pan.

8-10 minutes. Check the consistency of the honey. It should be thick.Gradually add chopped walnuts.

Shell the walnuts. Add to a hot pan and heat on alow-medium heat for 2-3 minutes.Remove from the heat and allow

PREPARATION:

Heat on a low temperature and keep stirring continuously for

Continuously stir for 2-3 minutes.

Gozinaki georgia

spoon to flatten the mixture.You can also flatten it with yourhands (they must be wet).

Complete the flattening process with a rolling pin that has been dampened with water.Use your palms to straighten

Heat a knife in a flame and cut the gozinaki into diagonal and then vertical strips.

Wet the surface of a wooden Add some of the walnut/honey mixture to the boardUse the back of a wet metal

the edges until you have a square shaped block.

Macedonian RollINGREDIENTS:3 eggs9 table spoons of flour500 ml milk100 g butter150 g yellow cheese150 g ham1 tsp salt

Macedonia

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.Bake in warmed up oven at 250 C until it becomes blush.Remove from the oven and letit stand for 5 minutes.

PREPARATION:

Put the hacked ham and yellowcheese on it.Roll in the rolls and serve it.

o

Rice pan with chicken Macedonia

INGREDIENTS:1 chicken250 g rice150 g fat (oil)1 onion garlic, black pepper

Clean and wash the chicken and cut into pieces.Place it in a pot with 2 liters ofwater, add salt and boil it. Simultaneously scald the rice with boiling water.Leave it for 15 minutes and thenstraint it.Take a clay pot and put grease to heat.

PREPARATION:

Add the finely chopped onion andfry it and add the onions to rice.Sprinkle it with 1/2 liter of water from the soup and place the panplace the pan in the oven to bake. When the rice is half ready, addthe soaked meat, put somepepper and place in oven to bakeit till it’s ready.

Fruit CakeMacedonia

INGREDIENTS:4 eggs250 g sugar120 g cake flour200 g butter200 ml milk100 g biscuit

Mix the jelly part of the eggs to get whit foam.Add the sugar and the rest ofthe eggs.While mixing add the butter, milk and flour.Pour the mixture into a butteredpan and add fruit, sugar andcrumble 5-6 crackers.Bake it in oven at 150 C for

fruit

PREPARATION:

about 35-40 minutes.When baked, sprinkle with the mix of powdered sugar and vanilla.

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SPAIN

INGREDIENTS:1 cup olive oil4 large potatoesone onion4 eggs1 tsp salt1 red pepper (optional)

Cook slowly, medium flame. Turn occasionally until potatoes are tender, but not brown.Beat eggs in a large bowl with afork. 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.

PREPARATION:Heat the oil in a skillet, add potatos (peel and cut in circles about 2mm thick).Alternate layers of potato and onion. Brown on the other side.

Can flip three or four times for better cooking.

Tortilla De Patatas

SPAIN

INGREDIENTS:1 bottle of red wine2 peachs1 apple1/2 orange fresh1 lemoncinnamon stick

In a big pitcher combine wine, orange juice, limon juice, rum (optional), and sugar.Stir until sugar dissolves.

SANGRÍA

sugarsoda lime and rum optional

PREPARATION:

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.

Erasmus+

Issued under project EVS for all

financed by erasmus+ program

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