Quick Burek (with ready made Phyllo Pastry)

A few of my (Aussie) friends have asked for a burek recipe with commercial phyllo pastry. Here it is!

Ingredients:
1 packet phyllo pastry, 375 g (you might not need all)
1 tbs oil
2 onions, diced
400-500 g mince
1 tsp salt
1/2 tsp pepper
1/2 tsp cumin
50 ml oil (3 tbs + 1tsp)
1/3 cup sparkling water (+ jar to mix it with oil)

Method:
Sautee onion in oil, add mince and spices. Cook until meat change colour. Let it cool. Pour oil and water in a jar with lid.
Preheat oven to 190*C; prepare a round pan (pizza - 30 cm), spray with oil.
Place 5 sheets of phyllo pastry on bottom of pan, laying them over the edges of the pan.
Sprinkle each layer of pastry in the pan with water/oil mixture (shake every time before sprinkling). Place 1/2 of mince mixture, crush 4-5 sheets of pastry (to cover mince; alternatively you can layer 4-5 sheets) , sprinkle with water/oil. Place another 1/2 of mince, now return hanging sheets to cover mince, sprinkling each sheet again. At top place one, or two whole sheets, sprinkle with oil/water again and tuck in underneath. Cover with al-foil (do not let touch pastry; it will stick during baking) and bake for 30 minutes. Remove foil and bake for another 5 minutes. Serve cutting into wedges. (Fresh sliced onion, tomatoes or drinking yogurt is traditionally served with burek).

Brzi Burek sa gotovim korama

Nekoliko mojih (Australijskih) prijatelja je pitalo za burek recept sa gotovim korama. Evo ga!

Potrebno:
1 pakovanje tankih kora za pitu (375 gr, necete sve potrositi)
1 K ulja
2 crvena luka, sjeckana
400-500 gr mljevene govedine
1 k soli
1/2 k crnog bibera
1/2 k kima u prahu
50 ml ulja
80-90 ml mineralne vode (+ 1 tegla za pomijesati sa uljem)

Nacin:
Zagrijte ulje, proprzite luk. Dodajte meso i zacine, przite dok meso ne promijeni boju. Ostavite prohladiti. Stavite vodu i ulje u teglu sa poklopcem. 
Ukljucite rernu na 190*C; pripremite okrugli (pica) pleh. Nauljite ga pa postavite 5 listova tijesta, tako da krajevi vise preko ivica. Pospricajte svaku koru sa mjesavinom ulja i vode (protresite svaki put prije spricanja). Postavite 1/2 mesa preko dna tepsije; zguzvajte 4-5 kora, postavite preko mesa (mozete ih i postaviti bez kidanja i guzvanja). Pospricajte emulzijom obilato svaki sloj, zatim postavite drugu 1/2 mesa. Zavrnite kore koje su visile preko tepsije, spricajuci svaku. Na povrsinu stavite jednu ili dvije cijele kore, i fino ih podvucite ispod. Pospricajte ponovo, pokrijte al-folijom (pazeci da ne nalegne na tijesto - zalijepice se) i pecite oko 30 min. Skinite foliju pa dopecite jos 5 minuta. Servirajte toplo sa (luk salatom, paradajzom ili jogurtom).

Balkan's 'Musaka' (Potato and Mince Moussaka)

This is an economical and popular dish in Balkan countries. More or less, all nations there make it this way.You can omit and / or add your favorite flavours (in form of herbs).

Ingredients:

1,2 kg potatoes

1/2 kg beef (or other ) mince

1 onion,finely chopped

2 garlic cloves, crushed

1 tsp + salt

1/2 tsp + black pepper

1/2 tsp cumin powder

1/2 tsp oregano powder / dry crushed leaves

oil (spray is ok) 

4 eggs, beaten

Method:

Preheat oven to 180*C; prepare a baking dish, oil it (or place baking paper on bottom).

Mix mince with onion (I always fry chopped onion in a little oil, but it's not necessary), garlic, salt, pepper and cumin. Peel potatoes and slice them thinly. Place half of potatoes on bottom of dish, spread mince mixture, then cover with other half of potatoes. Beat eggs with a pinch of salt, pour over potato layer,  oil the top, sprinkle with oregano and bake for 45+ minutes. Serve with salad.

Balkanska Musaka

Popularno i ekonomicno jelo kod nas. Uvijek mozete dodati ili oduzeti arome koje volite (u formi zacinskog bilja).

Potrebno:

1,2 kg krompira

1/2 kg mljevenog mesa

1 crveni luk, sitno sjeckan

2 cena bijelog luka, protisnuta

1 k soli +

1/2 k crnog bibera+

1/2 k kima u prahu

1/2 k suhog origana ili u prahu

ulje (spray)

4 jaja, umucena

Nacin:

Ukljucite rernu na 180*c; pripremite tepsiju (nauljite ili postavite papir).

Pomijesajte meso sa lukom (ja uvijek proprzim luk u malo ulja, ali nije neophodno), kimom, bijelim lukom, biberom i solju. Ogulite krompir i tanko isjecite. Postavite polovinu krompira na dno tepsije. Prekrijte sa mjesavinom mljevenog mesa, zatim postavite drugu polovinu krompira. Umutite jaja, pa zalijte sve po povrsini. Nauljite, pospite origano i pecite 45+ minuta. Servirajte sa salatom

Banjalučki ćevap (Chevups from Banja Luka)

Finally I took some time in having a look at some new blogs from my birth country. There are soooo many bloggers there; very creative and imaginative people. I like the fact that that part of the world has many influences in cooking. From eastern side Turkish, then Mediterranean  and Greek around the south, Hungarian, Polish and even Russian at north, to western side with influence of Germans and Italians.
Following recipe is influenced by Turkish cuisine. During Ottoman period in Bosnia, many people adopted Turkish way of cooking. This kind of chevups (ćevapi - famous skinless sausages) are made exclusively around Banja Luka (second largest city in Bosnia). A bit smaller chevups than ordinary are 'stuck' togheter in 4 or 5, then grilled as usual. They're always served with lepina (somun) and some freshly sliced onion.

Happy Eid (Bayram - another thing coming from Turks) to those who celebrate today!



Konacno sam nasla malo vremena da pogledam nove blogove iz moje zemlje (bivse). Jako mnogo blogera dolaze odatle; veoma kreativni i mastoviti ljudi! Volim cinjenicu da je taj dio svijeta bio tako mnogo pod uticajem mnogih drugih zemalja. Sa istoka Turska, zatim Grci i druge mediteranske zemlje oko juga, Madjari, Poljaci, pa cak i Rusi na sjeveru, i s a zapada Nijemci i Italijani.
Sljedeci recept je naslijedje Turske kuhinje. Tokom Otomanskog perioda u Bosni, mnogi ljudi su usvojili turski nacin kuhanja.
Ova vrsta cevapa (ćevapi - poznati u svijetu kao 'kobasice bez omotaca') je pripremana iskljucivo oko Banja Luke. Nesto manji cevapi nego inace se sastave (4-5 zajedno) i zatim peku na rostilju. Cevapi se iskljucivo serviraju sa  lepinom (somun) i svjezim crvenim lukom.

Sretan 'Bajram' (jos nesto naslijedjeno od Turaka) onima koji danas slave!

'Burek' - easy way

Burek ( pita with minced meat) is very loved dish in Bosnia. I wrote about pita and burek before.
Today I want to explain how to make individual burek, where you don't need to have special pin, or large space for stretching phyllo pastry. Burek is often made  this way commercially (in burek bakeries).

Ingredients:
-Dough-
2 cups plain flour
1/2 tsp salt
200 (+) ml water
-Filling-
1 tsp oil
1 onion, finely diced
500 g beef mince (not lean or too fat)
1 tsp salt
1/2 tsp black pepper, freshly ground
-Oil for stretching, 120 ml +

Method:
Dough- Place all ingredients in a bowl. Mix well until incorporated, then take out on a bench top and knead until smooth. Divide into 8 equal parts; shape little balls. Pour 120 ml oil in a bowl; place dough balls in oil; turn them to cover well in oil. Set aside for 30 minutes.
Prepare filling- heat oil, saute onion, then add mince, salt and pepper. Cook just until meat lose its pink colour. Take off the heat and let it cool.
Preheat your oven to 190-200 *C; prepare a large rectangle baking pan (oil it - spray is ok).
Oil the surface of your bench top, then take a ball of dough and flatten with your palms as much as possible (for this, you can use any rolling pin if easier). Now start puling edges of the pastry with your fingers, until very thin and well stretched. You should get and oval  (30 X 20 cm approximately) of phyllo pasty. Put 1/8 of filling on an longer edge and roll into a sausage. Shape a swirl (round or elongated ) and place on a baking sheet. Repeat with other balls of dough. When all made, oil surface of each burek and  bake for 30 + minutes, or until golden brown on top.




Burek iz Buregdzinice

Burek je omiljeno jelo u Bosni.  Pisala sam o metodu razvlacenja tijesta prije ( pita , burek ). Danas zelim pokazati kako se prave pojedinacni bureci. Za njih ne trebate oklagiju ili veliki prostor za razvlacenje tijesta. U mnogim buregdzinicama se na ovaj nacin prave bureci.

Potrebno:
Tijesto / jufke-
2 solje brasna (2 X 250ml)
1/2 k soli
200 ml (+) vode
Fil- 
1 k ulja
1 crveni luk, sitno sjeckan
500 gr mljevene govedine / junetine (ni premasno ni nemasno)
1 k soli 
1/2 k crnog bibera, svjeze mljevenog
-Ulje za razvlacenje- 120 ml +

Nacin:
Umijesite tijesto od navedenih sastojaka. Dobro ga izradite, zatim podijelite na 8 jednakih loptica, smjestite u posudu sa 120 ml ulja; okrenite loptice tijesta kako bi se prevukle sa uljem preko cijele povrsine. Ostavite odmarati oko 30 min.
Zagrijte ulje, proprzite luk. Ubacite meso i zacine i dinstajte samo toliko da meso izgubi pink boju. Ostavite hladiti.
Ukljucite rernu na 190*C; pripremite tepsiju (nauljite ju).
Nauljite povrsinu za rad (kuhinjsku glatku povrsinu), postavite lopticu tijesta na nju, pa dlanovima rastanjite tijesto koliko je to moguce (za ovajdio mozete upotrijebiti bilo kakvu oklagiju, ukoliko vam je tako lakse). Sada prstima razvlacite krajeve tijesta sve dok ne dobijete veoma tanku jufku (otprilike 30 X 20 cm oval). Stavite 1/8 fila na jedan duzi kraj , pa zamotajte kao rolat. sada oblikujte 'zvrk'; okrugli ili izduzeni. Uradite isto sa preostalim lopticama; smjestite na tepsiju, pouljite povrsinu i pecite oko 30 minuta, ili dok burek ne dobije lijepu rumenu boju.

'Bolognese Moussaka'

This dish is cross between Greek Moussaka and Italian Bolognese Pasta. Enjoy mixture of cultures and tastes.

Ingredients:

2 medium eggplants, sliced thinly

2 tbs oil

1 medium onion, chopped

500 g beef (or lamb) mince

2-3 garlic cloves, crushed

1 tbs flour

2-3 tbs tomato paste

1 can crushed / diced tomatoes

salt, pepper, oregano 

1 cup (dried) macaroni

- mozzarella cheese and passata / tomato paste for top 

Method:

Slice eggplant thinly, sprinkle with salt and put it aside.

Heat oil, sautee onion then add flour and  mince. Cook until meat changes colour, then add all other ingredients (except pasta). Cover and cook for 5-8 minutes, or until slightly thickened. 

Switch oven to 180*C, line a loaf pan with non-stick paper, leaving paper to overhang sides. Rinse eggplan slices and place them over papper, slightly overlapping (best slices leave for top). 

Spoon 1/3 of bolognese on bottom, arrange 1/2 of pasta in a few lines; repeat with another 1/3 of meat mixture, another 1/2 of pasta, then finish with meat sauce. Cover with overlapped slices of eggplant and put reserved slices on top. Bake for 30-35 minutes. For last 5 minutes place mozzarella and tomato sauce / passata to decorate. Sprinkle with extra oregano, cool slightly, then serve.

 

'Bolonjeze Musaka'

Musaka sa mljevenim mesom i patlidzanima ukrstena sa pastom i Bolognese sosom. Uzivajte u mjesavini kultura i okusa!

Potrebno:

2 srednja patlidzana, rezana tanko

1 srednji crveni luk, sjeckan

2 K ulja

500 gr mljevenog mesa (govedina ili jagnjetina)

2-3 cena bijelog luka, sjeckana / protisnuta

1 K brasna

2-3 K gustog sosa od paradajza

1 konzerva sjecanog paradajza

so, biber, origano

1 solja makarona

- mocarela sir i ukuhani paradajz za povrsinu

Nacin:

Nasijecite tanko patlidzan, osolite i ostavite po strani.

Zagrijte ulje u posudi, proprzite luk. Dodajte brasno i meso i mijesajte dok meso ne promijeni boju. Dodajte sve ostale sastojke (osim makarona), promijesajte , poklopite i kuhajte nekoliko minuta dok se blago ne zgusne.

Ukljucite rernu na 180*C; postavite neprijanjajuci papir za pecenje preko forme za hljeb / kruh.  

Isperite patlidzan, posusite zatim postavite preko papira preklapajuci  i ostavljajuci da blago visi preko ivica (najboljih nekoliko ostavite za povrsinu). Uspite 1/3 bolognese sosa, postavite 1/2 makarona preko toga ( u nekoliko nizova), slijedite sa drugom 1/3 sosa, ponovo nizom makarona i naposlijetku zadnja 1/3 mesnog sosa. Prevrnite patlidzan preko, postavite rezervisane slojeve i pecite 3-35 minuta. Zadnjih 5 minuta stavite mocarelu i pasatu, pospite sa jos origana. Prije sluzenja malo rashladite (da se nebi raspalo pri rezanju).

 

Vine Leaf Parcels - 'Yaprak' / 'Dolma'

Vine leaves have beautiful distinctive taste. In country where I was born, they're mostly used as wrappers for mince and rice stuffing. Young leaves are picked, then cooked in salty water for some time, before using them. Already cooked (preserved) leaves are available (in Australia) from Turkish or Lebanese grocers.

Ingredients:
600 g mince (beef preferably)
1 large onion,  diced
1-2 garlic cloves, crushed
1 tsp black pepper
1/2 tsp salt
3/4 cup water
3/4 cup short grain rice
vine leaves already prepared (or fresh, young leaves from your vine)
olive oil
2,5-3 cups beef or chicken stock
1 can of diced tomatoes in juice (optional - see note*)
Method:
Dice onion finely, add mince, garlic, rice and salt and pepper. Add water, mix again.
Rinse vine leaves really well (if using already prepared). Lay each leaf (shiny side down), place 2-3 tbs of stuffing (slightly squeezed in your hand), and make a parcel as shown in pictures. Place them into an oiled pan. Add stock, place a plate (slightly smaller than pan) upside-down over the parcels, cover and cook slowly for 1-2 hours (older leaves need more time).
*Note: Traditionally, Yaprak is served either with sour cream (Greek yogurt) and lemon juice, or in tomato sauce. If you're going to add tomatoes ( at the end of cooking; remove plate and bring to boil again), omit 1 cup stock.









 

Japrak / Dolma / Sarmice u vinovoj lozi

Listovi vinove loze imaju divnu aromu. Najbolje je koristiti mlade, koji se uberu i kuhaju u slanoj vodi, ali mogu posluziti i kupljeni.
Naziv Japrak (od Turskog Yaprak = list) se koristi u vecem dijelu Bosne. U mom kraju smo ih zvali 'Sarmice od vinove loze', a evo pronadjoh i podatak da se i za njih kaze 'Dolma'.

Potrebno:
600 gr mljevenog mesa (govedina, po mogucnosti)
1 veci crveni luk
1-2 cena bijelog luka
1 k crnog bibera
1/2 k soli
3/4 vode
3/4 solje rize, krace zrno
listovi vinove loze (kupljeni ), ili mladi listovi sa vase loze
maslinovo ulje
2,5-3 solje temeljca / supe
1 konzerva sjeckanog paradajza u soku (opcionalno- vidi napomenu*)
Nacin:
Isijecite luk veoma sitno, dodajte meso, bijeli luk, so i biber. Uspite vodu, dobro izmijesajte.
Isperite listove vinove loze (ili prokuhajte u slanoj vodi ako koristite vase). Stavite listove na povrsinu (sjajna / glatka strana dole), uzmite 2-3 K punjenja, stisnite blago u ruci i zamotajte kako je prikazano. Smjestite sarmice u nauljenu posudu, uspite temeljac. Preokrenite tanjir, nesto manji od posude, preko sarmica, pokrijte i kuhajte na slaboj vatri 1-2 sata (stariji listovi trebaju nesto duze vrijeme kuhanja).
*Napomena: Tradicionalno se serviraju ili sa kiselim vrhnjem i limunom, ili u paradajz sosu. Ako cete dodati paradajz (na kraju kuhanja - skinite tanjir, uspite paradajz i ponovno prokuhajte), smanjite temeljac za 1 solju.

Bosnian Layered 'Burek'

This is a Bosnian  national dish. It is a form of  'Pita'.  Knowing how to make it, is important for every girl. There is a saying: 'If you know how to make Pita, you're allowed to marry.' (not so sure that this saying is still actual today).

Ingredients:
Pastry-
2 cups plain flour, sifted
220 ml water
1/2 teas salt
(oil for stretching the pastry)

Beef filling-

1 tbs oil

1 large onion, chopped

500 g lean beef mince

1 tsp salt

1/2 tsp black pepper, freshly grounded 

Method:

Make a soft dough from flour, salt and water. Divide in 2 balls,  dust with flour and let it (covered with a clean towel) rest for at least 25 min.

(Filling- Heat oil in a pan, saute onion, until translucent. Mix it with, beef salt and pepper.) Prepare the working surface by dusting the tablecloth with flour. Switch your oven to 190*C. Oil a round baking tin (pizza tin is ok) Place the dough on the table, dust with flour and start rolling out until 40 cm diameter. Dust with flour all the time, this will prevent sticking. When you've achieved wanted size, spoon 2-3 tbs of oil on top of the dough, and spread with your fingers. Now slowly and gently pull the pastry from the centre to the edge. (Back of your hand is better to use - go around the dough.) When the pastry is thin enough,  imagine a circle in the middle (size of wanted burek; 25 cm), then  make 6 cuts around it (see picture 5). Lift one cut part and place it over the circle in the middle, adjusting and stretching the dough as necessary.  Now, dot some of meat filling over it (if you divide filling into 2 , then each half in 6 again, you'll get same amount for each layer). Stretch another cut part over it; repeat with the rest. When first part of pastry is done, place it on baking dish (on top should be mince mixture). Repeat whole process with the second dough;but this time dot mince straight onto middle circle, without placing second layer. Repeat until all meat used, leaving last 2 layers of pastry without meat. Place this part over the first part in the tin. Tuck in all edges neatly under the 'circle'. Brush with oil (spray is OK) and bake for 30-35 minutes. Enjoy with salad or with liquid yoghurt (buttermilk), as Bosnians do!

 Note: ' Burek' is pita with meat, all other similar pastry dishes are 'pita with cheese' or 'pita with potato'...

 

 

 

 

Slagani Burek
Zao mi je sbog lose postavke; nisam mogla ispraviti!
Nacionalno jelo Bosne... Vrsta pite sa mesom, koju je vazno znati napraviti svakoj djevojci koja zeli da se uda (nisam bas sigurna da je tako i u danasnja vremena).
Burek je pita sa mesom; sve ostale pite su samo pite (npr sa krompirom, sirom,... tj krompirusa, sirnica, zeljanica, bundevara...

Potrebno:

• Tijesto-
• 2 solje (250 ml) brasna, prosijanog
• 1/2 kasicice soli
• 220 ml  vode
• (ulje za razvlacenje )
• Fil-
• 1 K ulja
• 1 veca glavica crvenog luka, sjeckana
• 500 gr mljevene govedine, nemasne
• 1 k soli  
• 1/2 k crnog bibera, svjeze mljevenog

Nacin:

Umijesite mekano, glatko tijesto, podijelite na 2 lopte, pobrasnite i ostavite pokriveno odmarati najmanje 25 min. (Fil- proprzite luk na ulju, dok ne postane staklast; pomijesajte sa mesom, solju i biberom.) Ukljucite rernu na 190*C, nauljite tepsiju u kojoj cete peci.
Pobrasnite stolnjak na kojem cete razvlaciti jufke. Stavite tijesto na sredinu radne povrsine i razvaljajte ga  na cca 40 cm precnika. Pospite 2-3 kasike ulja po povrsini - prstima razmazite, pa rukama pocnite razvlaciti od sredine prema krajevima. Cinite to sve dok tijesto ne postane gotovo sasvim prozirno. Sada izrezite tijesto na 6 jednakih dijelova, zamisljajuci krug (velicina bureka) u sredini koji ce ostati ne izrezan (slika 5). Prebacite jedan dio tijesta preko tog kruga, razvlaceci i namjestajuci prema potrebi . Pobacajte komadice fila po ovome (ako podijelite fil na 2 dijela, zatim svaki dio na 6, dobicete podjednako fila za svaki sloj). Prebacujte slojeve i filujte dok sve ne utrosite; posljednji red treba da bude meso. Postavite ovako pripremljen burek na tepsiju. Ponovite cijeli postupak sa drugim dijelom tijesta, s tim sto necete ovoga puta praviti dupli sloj jufke, nego cete meso satviti na sredinu i nastaviti preklapati. Tako ce vam ostati 2 sloja jufke na povrsini. Stavite ovaj dio preko vec pripremljenog u tepsiji. Podvijte neuredne krajeve ispod cijelog bureka, praveci uredni krug. Nauljite burek i pecite oko 3-35 minuta. Sluzite sa salatom ili, kako to u Bosni rade, sa tecnim jogurtom.

Kofta Meshwi

I like using (good quality) minced meat; it's so versatile. It can be grilled, cooked, mixed with other ingredients, used for different sauces and fillings, ...

This is how Lebanese people like to use it!

Ingredients:

500 g mince

1/2 onion, finely chopped

1 cup parsley, finely chopped

1 tbs Lebanese 7-spice powder

(same amount of : nutmeg, ginger, allspice, fenugrek, cloves, cinnamon, black pepper)

1 tsp salt

(vegetable pieces: onion, mushroom, capsicum...)

Method: 

Mix all ingredients for koftas; form little balls and alternatively with vegetables tread them onto wooden skewers. Pan fry in a little oil or grill  them (brushed with oil) turning once. Serve immediately.

Perfect with some rice / cous-cous / potatoes and salad.

Libanske Kofte ('Meshwi')

Volim koristiti recepte sa mljevenim mesom; moze se upotrijebiti na razne nacine. Moze biti grilovano, kuhano, mijesano sa ostalim sastojcima, upotrijebljeno za razlicite soseve i filovanja...
Ovako ga vole koristiti u Libanu!

Sastojci:
500 gr mljevenog mesa
1/2 crvenog luka, sjeckanog
1 solja lisca persuna, sitno sjeckanog
1 K Libanskog zacian 
(mjesavina jednakih dijelova - muskatni orah, djumbir, pimento, fenugrek, karanfilici, cimet, crni biber)
1 k soli
(komadi povrca: luk, gljive, paprika...)
Nacin:
Pomijesajte sve sastojke za kofte; formirajte male loptice pa naizmjenicno sa komadima povrca naslazite na drveni prutic / cackalicu. Isprzite u tavi na malo ulja ili premazite uljem i grilujte na obje strane. Posluzite odmah.
Savrseno sa rizom / krompirom / kus-kusom i salatom.

Eggplant Moussaka - low fat

How many of you put weight during holidays? I'm one of those who can't resist overcooking and overeating whenever opportunity occurs. So, at beginning of every New year, I find myself searching for a new diet, or digging out my old WW recipes. This is one of them, created by me using basics of well known (Greek / Turkish / Bosnian) Moussaka and applying knowledge of Weight Watchers' principles. Makes 4 serves; 5 (old) points each. Very satisfying!

Ingredients:
3 medium eggplants
1 cup chicken or vegetable broth / soup
1 tsp oil
1 onion, diced
2-3 garlic cloves, chopped
1 stalk (large) celery, chopped
1 carrot, grated
500 g lean beef mince
1 can diced tomatoes
1/4 cup tomato paste
3-4 parsley springs, chopped
4-5 basil leaves, thorn
salt, black pepper
3 tbs Parmesan, grated
3 tbs Mozzarella, grated
Method:
 Slice eggplant into 7-8 mm slices, put them into a saucepan, pour broth on it, and weigh with a smaller plate; cover and cook (or microwave) for 10 minutes. Drain well.
Heat oil in a large pan, cook onion, garlic, vegetables and mince for 5-6 minutes. Add all other ingredients (except cheese and eggplant) cover and cook for 10 minutes.
Grease an ovenproof dish with oil spray. Arrange a layer of eggplant slices on bottom, sprinkle with 1 tbs parmesan. Spoon mince mixture, sprinkle another tbs of parmesan and cover with other half of eggplant.  Place in oven preheated to 180*C; cook for 20 minutes. Sprinkle final tbs of parmesan and all mozzarella on top and return to oven to melt (5-6 min). Take out and slice into 4. Enjoy!

Ready for oven / Spremno za rernu

Musaka od Patlidžana - nisko-kalorična verzija

Koliko vas dobije na tezini preko praznika? E, ja sam jedna od onih koji ne mogu odoljeti prekomjernom kuhanju i jedenju kad god to prilika ukaze. Stoga se, u pocetku svake nove godine, bacim na trazenje nove dijete, ili pretrazujem stare 'Weight Watchers' recepte. Ovo je jedan od njih - kreirala sam ga upotrebljavajuci recept  Musake i aplicirajuci osnovne principe ove poznate dijete.
Cini 4 obroka, 5 poena svaki. Zadovoljavajuci obrok!

Potrebno:
3 patlidzana srednje velicine
1 solja pileceg ili povrtnog bujona / supe
1 k ulja
1 crveni luk sjeckan
2-3 cena bijelog luka, sjeckana
1 prutic celera, sitno sjeckana
1 mrkva, rendana
500 gr nemasnog mljevenog mesa
1 konzerva sjecenog paradajza
1/4 solje gustog paradajz pirea
3-4 vrha persuna, sjeckana
4-5 listova bosiljka, iskidana
so i crni biber
3 K parmezana, rendanog 
3 K mocarele, rendane 
Nacin:
Isjecite patlidzane na 7-8 mm reznjeve, stavite u lonac / serpu, uspite supu i pritisnite manjim tanjirom. Kuhajte 10 minuta (moze i u mikrovalnoj). Ocijedite dobro.
Zagrijte ulje, proprzite luk i ostalo povrce, ubacite meso i dinstajte mijesajuci. Dodajte sve ostale sastojke (osim sira i patlidzana), poklopite i kuhajte 10-ak minuta.
Nauljite posudu za pecenje, poredajte reznjeve patlidzana na dno, pospite sa 1 K parmezana, zatim ubacite mjesavinu sa mesom. Pospite drugom kasikom parmezana, zatim postavite drugu polovinu reznjeva patlidzana na vrh. Stavite u zagrijanu rernu (180*C na oko 20 minuta. Zatim izvadite pospite sa preostalim sirom i vratite u rernu da se otopi (5-6 min). Izvadite i izrezite na 4 dijela. Prijatno!

'Sogan Dolma ' - Stuffed Onions

Another Bosnian dish that came from time of Ottoman Empire. 

Ingredients:

3-4 large onion heads

water and 2 tbs vinegar for cooking onions

Stuffing-

2 tbs olive oil 

500 g beef mince

1 small onion, finely diced

2 garlic cloves, crushed

1 tbs paprika

1 tsp salt 

1/2 tsp freshly ground black pepper

8-10 tbs rice (short grain)

2-3 parsley springs, chopped 

2 - 3 cups of stock

oil for pan 

(sour cream and pinch of paprika to serve)

Method:

Peel onions, cut ends, taking off more flesh at root side. Place them in a pan, cover with water and pour vinegar. Bring to boil and cook for 25-30 minutes. Take onions out and let them cool. When cool enough for handling, carefully squeeze onions towards cut side, so you get it's layers (cups). Don't worry if some of them break/split.

Prepare filling- Mix all ingredients well, add 1 cup of stock to it. Take filling by teaspoon and stuff inside of each onion layer (do not over-stuff, rice will expand). Repeat until all stuffing used. Place stuffed onions into an oiled pan (with lid), add the rest of stock. Place dish in  heated oven (190*C)  for 45-50 minutes. When done, take out on a serving plate. Serve with sour cream and a pinch of paprika on each onion.

'Sogan Dolma' - Filovani Luk

Jos jedno Bosansko jelo koje dolazi iz doba Otomanskog carstva.

Potrebno:

3-4 vece glavice luka

voda i sirce za kuhanje luka

2 K maslinovog ulja

500 gr mljevene junetine

1 manji crveni luk, sitno sjeckan

2 cena bijelog luka, protisnuta

1 K paprike mljevene

1 k soli 

1/2 k svjeze mljevenog crnog bibera

8-10 K rize (krace zrno)

2-3 izdanka persuna, sjeckana

2-3 solje 'supe' (ili vode sa vegetom)

ulje za serpu

(vrhnje / kajmak i crvena paprika za serviranje)

Nacin:

Ocistite glavice luka i zasijecite dublje na strani sa korijenom. Stavite ih u posudu, zalijte vodom, dodajte sirce i kuhajte 25-30 minuta. Izvadite ih i prohladite. Kada se mogu uzeti u ruku, lagano stisnite svaki prema odrezanoj strani, tako da unutrasnjost isklizne, ostavljajuci svaki put sloj po sloj luka. Ne brinite ako neki slojevi popucaju.

Pripremite nadjev- Pomijesajte sve sastojke, dodajte 1 solju supe ( ili vode sa vegetom). Kasicicom punite pripremljene slojeve, pazeci da ih ne pretrpate - riza ce se nakuhati. Postavite u serpu (sa poklopcem), zalijte sa preostalom supom i pecite u rerni oko 45-50 minuta na temperaturi od 190*C. Kada je gotovo,  prebacite sogan dolmu na tanjir za posluzivanje i servirajte sa pavlakom / vrhnjem i malo crvene paprike na vrhu.

Meatloaf

Very economical recipe; leftovers can be used for sandwiches and/or salads!

Ingredients:

1 kg lean beef mince

1 onion, chopped

2-3 garlic cloves, chopped

2-3 parsley stalks, chopped 

2 slices of stale bread softened in milk (1/4 cup+)

1 large  egg, beaten

1/2 tbs Vegeta or similar (bbq seasoning, spicy seasoning...)

salt and black pepper to taste

Method:

Preheat oven to 180*C; prepare a loaf tin.

Place all ingredients in a large bowl; mix well. Transfer mixture into prepared tin. Place in oven and bake for 45-55 minutes. Turn upside-down on a serving plate, let it rest for 10 minutes before slicing. Perfect with baked potatoes, rice, pasta or bread. Serve with salad!

Mesna Vekna

Ekonomican recept; ostatci se mogu upotrijebiti sutradan u sendvicima ili kao salata.

Potrebno:

1 kg nemasnog mljevenog mesa (govedina)

1 crveni luk, sjeckan

2-3 cena bijelog luka, sitno sjeckana ili protisnuta

2-3 vrha persunovog lisca, sjeckana

2 snite starijeg hljeba / kruha, omeksale u malo mlijeka (1/4 solje)

1 vece jaje, umuceno

1/2 K Vegete ( ili drugih zacina po zelji)

so i biber (crni, svjeze mljeven) po ukusu

Nacin:

Ukljucite rernu na 180*C; pripremite kalup za veknu.

U vecu posudu stavite sve sastojke i dobro promijesajte. Prebacite mjesavinu u kalup i pecite oko 45-55 minuta. Kada je gotova, veknu okrenite naopako na tanjir za sluzenje. Ostavite je odmoriti 10-ak minuta prije rezanja. Sluzite sa salatom i pecenim krompirima, rizom, tjesteninim ili hljebom. 

Savoury Roll

Ingredients:
Dough-
2 cups SR flour
pinch of salt and cayene pepper
1 tbs butter
1/2 cup milk
1 egg, beaten
Filling-
500 g mince
2 tbs chopped celery
3 tbs  grated carrots
2 tbs chopped onions
1 tbs flour
1 tbs curry powder
1 tbs chopped parsley
1 tbs Worcestershire sauce
2 tbs tomato sauce
Method:
First make filling-
Place mince, vegetables, flour and seasoning in a pan, over low heat. Stir until cooked; add parsley and allow to cool completely. (If to much fat on top, remove)
Dough-
Preheat oven to 200 *C. Sift flour, salt and pepper, rub in butter.. Add egg and milk and make a pliable dough. Roll into oblong shape. Place cooled mince mixture down the centre of pastry. Glaze edges and fold over meat. Place roll onto greased baking sheet (folded side down). Glaze roll, slit diagonally in 3-4 places, and bake for 25-30 minutes. Serve with salad.

Slani rolat sa mesom i povćem


Potrebno:
Tijesto-
2 solje samodizajuceg brasna
malo soli i crvenog bibera
1 K maslaca
1/2 solje mlijeka
1 jaje
Fil-
500 gr mljevenog mesa
2 K sjeckanog celera
3 K rendane mrkve
2 K sitno sjeckanog crvenog luka
1 K kari praha
1 K sjeckanog persuna
1 K 'Worcestershire' sosa
2 K tomato sosa (gustog)
Nacin:
Najprije napravite fil-
Stavite meso, povrce, zacine i brasno u posudu. Mijesajte i kuhajte na slaboj vatri dok meso ne promijeni boju.. Ubacite persun i ostavite ohladiti.  (Ako je meso premasno, skinite nesto masnoce sa ove mjesavine)
Tijesto-
Ukljucite rernu na 200* C. Pomijesajte brasno sa zacinima, utrljajte maslac. Dodajte jaje i mlijeko i umijesite tijesto.  Razvaljajte na pravougaonik. Nanesite mjesavinu sa mesom na srenji dio tijesta. Premazite slobodne krajeve sa vodom i preklopite. Stavite rolat na namacsenu tepsiju (preklop neka bude na donjoj strani). Premazite rolat (voda ili mlijeko), razrezite dijagonalno na 3-4 mjesta i pecite oko 25-30 minuta.
Servirajte sa salatom.

Malaysian Murtabak

I'm back...
My family and me have been 'locked' in our home quarantine for almost whole week. It all started with my hubby - he returned from work with fever, dry cough, muscle aches... It spread to all 4 of us in next few days...
We're fine now,... just keep coughing a lot!

Recipe comes from Malaysia (India has similar dish), where this kind of food is sold as 'street food'. The dough remind me  of Bosnian 'Burek' and /or Turkish 'Gozleme'.  I LOVE the taste of added aromatics

Ingredients:
Dough-
1 cup flour
pinch of salt
100 ml (+) water
1/2 cup oil (for greasing)
Filling-
1 tbs oil
250 g mince (chicken or veal, preferable)
1/2 onion, diced
1 garlic clove, crushed
1 tsp grated ginger
1/4 tsp turmeric
1/2-1  tsp Garam Masala
salt and pepper to taste
1/3 cup peas (optional)
1-2 tbs coriander leaves, chopped
Extra-
2 eggs, beaten and seasoned
1/2 onion, sliced
Method:
Make a soft dough from salt, flour and water. Divide in 4, cover with oil (turn to coat all over) and leave aside for 30 min.
Heat  oil, saute onion, mince and the rest of ingredients. Cook until meat cooked; check seasoning. Cool slightly.
Beat eggs in a separate bowl; slice onion.
Place non-stick pan on heat.
With palm of your clean hand spread 1 tbs oil (from bowl with dough) on a smooth clean surface. Place 1 part of dough on it and roll out the dough as thin as possible ( I do this with my oiled palms - find it easier)
Place 2 tbs of beaten egg in the middle, then 2-3 tbs of filling and sprinkle some onion on top. Lift sides of the dough  (opposite ones first) cover the filling. Carefully lift murtabak and place on hot pan  (with covered side up). Press slightly with spatula. When slightly browned , turn the dough and do the same with other side.
Repeat with other 3. Serve warm!

Murtabak - Malezijski Burek

Evo mene...

Skoro sijelu sedmicu dana sam zajedno sa mojom porodicom bila u 'kucnom pritvoru'... Sve je otpocelo sa mojim dragim, koji je dosao sa posla tresuci se od hladnoce, sa suhim kasljem i bolovima u misicima. Prosirilo se na sve 4 nas ...Sad smo u redu, iskljucujuci kasalj, koji nas jos uvijek prati.

Recept je Malezijski (mada i u Indiji slicno prave) i podsjeca malo na nas burek i Tursku gozlemu. Volim dodatak aromaticnih sastojaka, koji doprinose ukusu.

Potrebno:

Tijesto-

1 solja brasna

malo soli

100 ml (+) vode

1/2 solje ulja  (za 'namastiti')

Fil-

1 K ulja

250 gr mljevenog mesa (piletina ili teletina najradije)

1/2 crvenog luka, isjeckanog

1 ceno bijelog luka, protisnutog

1 k rendanog djumbira

1/4 k turmerika

1/2 -1 k Garam Masale

so i biber prema ukusu

1/3 solje graska (po zelji)

1-2 K lisca korijandera, sjeckanog

Jos-

2 jaja, umucena sa malo soli i bibera

1/2 crvenog luka, sjecenog na rebarca

Nacin:

Umijesiti  mekano tijesto od vode, brasna i soli (kao za pitu); podijeliti na 4. Postaviti u posudu sa uljem (malo uvaljati svako tijesto) Ostaviti po strani oko 30 minuta.

Zargijati ulje, proprziti luk, pa dodati i ostale sastojke. Prziti i  mijesati  dok meso ne promijeni boju. Provjerite ukus. Ostavite prohladiti.

Umutite jaja, isjecite luk.

Stavite tavu sa ne prijanjajucim dnom na vatru. 

Uzmite 1 K ulja iz posude sa tijestom, i sa cistim rukama namazite povrsinu na kojoj cete raditi. Stavite 1 kuglu tijesta, razvaljajte sto je moguce tanje (ja ovo radim nauljenim rukama). 

Na razvuceno tijesto stavite 2 K jaja, zatim 2-3 K mjesavine i malo crvenog luka po povrsini. Preklopite tijesto preko punjenja (suprotne stranice najprije). Pazljivo dignite i premijesitie na tavu (preklopljena stana gore). Dok se pece lagano stisnite sa spatulom po povrsini. Okrenite i ispecite i drugu stranu. Ponovite isto sa preostale 3 loptice tijesta. Servirajte toplo!