Stuffed Wine Leaves
Ingredients:
1 jar marinated Wine Leaves
1 kg Tomato
2 bunches Parsley
4 Onions
1,5 cup Calrose Rice
2-3 Lemon
½ cup Olive Oil
Salt
Pepper
Preparation:
Soak the wine leaves in hot water 10 mn then rinse and drain. Soak the rice in hot water then rinse, cut the tomato and onion in small squares, chop the parsley, press the lemon and mix all these ingredients together, add salt and pepper and half the quantity of olive oïl.
Place a wine leave on the cutting board, place on a teaspoon of the mix, fold the right side than the left side and roll the leave (like a cigarette).
Place the rolls in a saucepan, drain on the sauce of the mix, add the olive oïl and cook for 40 mn, on medium heat.
Preparation time: 40 mn Cooking time: 40 mn Serving: 8 pers.
Bulgarian Cheese Bread
Ingredients:
Servings : 8
·
1 cup yogurt
·
1 cup feta
cheese
·
2 cups all-purpose
flour
·
1 tablespoon white
sugar
·
1/2 teaspoon baking
soda
·
1/2 teaspoon salt
Preparation: 15 mn
Cooking Time: 45 mn
1. Stir
the yogurt and baking soda together, and allow to stand until it
boil, about 10 minutes.
2. Preheat
oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix
together the flour,feta cheese, sugar, and salt.
3. Gradually
stir the yogurt into the flour mixture until the dough just comes
together, and turn the dough out onto a well-floured surface. Knead a few
times, and shape into a round. Place the dough onto the prepared baking sheet.
With a sharp knife, cut an X shape into the top of the dough to release steam
and help the bread keep its round shape.
4. Bake
in the preheated oven until golden brown, about 45 minutes.
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