Stuffed Wine Leaves [May], Bulgarian Cheese Bread [Lily]

Stuffed Wine Leaves


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


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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