Being detailed it contains all the equipment and ingredients you will need and photos and instructions of what to do. Nov 27, 2013 - Napokon stize i moji ZELNIK, prijatan tek na svima koji probaju recept. VICTORIA'S ZELNIK (MACEDONIAN SPINACH PIE) Crust 600 to 700 grams white flour ½ teaspoon salt 2 to 3 tablespoons olive oil A few drops of vinegar 1 cup of water 250 grams melted butter, margarine, or lard, divided Combine all ingredients except butter. In fact, I’ll dare to say that it can even be therapeutic for your time. I know it might sound insignificant, but do not forget to brush the zelnik with some butter, oil, or fat before baking. May 31, 2012 - Macedonian Zelnik - Free download as Word Doc (.doc), PDF File (.pdf), Text File (.txt) or read online for free. Thanks to the enormous number of ingredients that are found in this country. Spray each bark with salt and put in a baking pan (see procedure in my pictures). Maznik is a traditional Macedonian swirl pastry, made of thin kneaded dough, filled with white cheese, spinach, leeks or minced meat and then rolled in a swirl form. Apr 4, 2013 - This Pin was discovered by Vicky Sims. During this time, melt the margarine and mix it with the oil, Divide the dough into 19 balls (10 go for the bottom crust, 9 go for the top), Roll each ball up to the size of a smaller plate with the addition of some flour to keep it from sticking to the table, Line up 10 small bins one by one, each coating with 1 to 2 tablespoons of fat (this is the lower crust) in the same way and arrange the remaining 9 crusts (upper crust), We develop the first bark so that the ends are slightly higher than the baking tray (my baking tray was 40 diameters), we apply the baking grease and lay the first bark so that the fil, For the feathers and chard wash well, chop, add salt and grind everything well with hands, then add oil and spread pepper spread over the crust, We also develop the second bark in the same size because it takes a little to make wrinkles and put it over the fillet and wrinkle a little, Now grease the ends we are going to rewind, then rewind as shown and add the remaining grease, bake in a preheated oven at 220 C until it turns brown. This fact is the consequence of the great number of ingredients that are found in this country. Add the ground meat, red pepper, pepper, salt, spices the rice also. As long as you find it tasty, you can never go wrong! Macedonia, a small country belonging to Former Yugoslavia, is a hidden Balkan gem. The name “zelnik” derives from the word “zelje”, meaning cabbage, obviously referring to the main ingredient of this delicious pastry. You can also make the dough from the evening, leave it in the fridge and prepare the zelnik the other day. Apr 30, 2016 - best zelnik, meat pie, рецепт зелник, zelnik so meso. Apr 4, 2013 - This Pin was discovered by Alex Mac. Yes, our zelnik recipe features cabbage or spinach but you can always try some not-so-typical but delicious fillings, such as minced lamb, onion, and garlic or bacon and leeks. 3.2 Use a thin rolling pin to roll out the first piece of dough. your own Pins on Pinterest From this dose I made 2 not very large round pies and you can make 1 large one in the oven tray. lukewarm water, if necessary, mix nice and soft dough with no dough, Feathers 1kg onion (with us in Macedonia feathers of kokar), Sift flour, add salt, oil and warm water and knead until you have a nice soft, non-sticky dough. Zelnik is usually served hot and paired with a glass of yogurt, ayran or kefir. Fry the onions on a little oil, add the smoked meat or bacon and fry briefly. Filling is optional, I … Required fields are marked *. I put them on. 1.3 Whack the dough against the table a few times (for consistency). Enjoy delicious food from Macedonia Discover (and save!) Just try it once and you’ll see what I mean. How did you like our zelnik recipe? 1 comment: Unknown February 8, 2019 at 9:51 PM. Furthermore, because the process of preparing zelnik can be time-consuming. Don't worry if there are tiny holes. 2.1 Wash the cabbage/spinach and squeeze out the moisture (as much as possible). Discover (and save!) Your email address will not be published. Cut the troughs to the table. Classic and beautiful zelnik, it's our favorite at home, and me personally. It’s a difference-maker! But zelnik isn’t only a popular dish. Most often, it’s served for breakfast or as a light dinner. * When baking, check the oven after 15-20 minutes. Add 2 tbs of oil. As we mentioned, you can purchase ready-to-bake filo and use it for making your zelnik but note this; I’ve tried both, and using this ready-to-bake filo just isn’t the same. Mix flour, salt, yeast, vinegar in a bowl and start adding water gradually and knead with your hand. Cut the boiled potatoes into cubes, cut the drizzled cabbage into shorter pieces, grate the cheese, season everything with barbecue spices (or garlic, pepper, salt, pepper) and herbs to taste and mix well with the onion in a larger bowl. Unfortunately, unlike in the past, most people don’t prepare zelnik at home anymore. In todays episode i teach you how to make macedonian style Zelnik and vieno!! This is my way of making zelnik. 3.5 Roll out the second piece of dough. Line them up in a pot, but first line up pickled cabbage leaves at the bottom of the pot. Zelnik is a traditional Macedonian dish made of thin crust filled with cabbage (or sauerkraut) or spinach. The leeks are cleaned, chopped, put in the garden: salt, add eggs, oil, two kinds of flour, water and mix well. Divide the dough into 7 parts, one part larger than the other 6. * Don't add the filling before completing the second layer. Well it’s better to learn about Zelnik and then keep on zelnik preparation. Traditional Macedonian zelnik is absolutely marvelous, the rich filling of egg, cheese, and spinach perfectly complementing the delicate, rippling crust. "Kora" is a thin peace of paste made by rolling tin. The Macedonian recipes are very diverse. I know this sounds tempting, but if the first layer sits too long, the bottom dough can get quite soggy and ruin the whole recipe. THE ZELNIK RECIPE. Sprinkle the finished herbs with 150ml. Make a "kora" of each piece. The recipe for the zelnik with minced meat and onions Add yeast, sugar and a little water to the coffee salt. Then open and bake until golden. return the boiling water to the boiled oven for 5 minutes. 3.9 Brush some melted butter on the top and turn down the edges with a slight twisting motion. Jonjoli Belongs to the Jonjolibers family, this plant blooms in spring and is used as…, Carbonada, a typical cuisine dish, since its good taste, diversity of ingredients and strength, have…, Piparras are a type of chilli that is usually taken with casseroles, the truth is…, Vetkoek is a traditional African dish made with frying in oil. It’s still good but nothing beats a homemade zelnik recipe. Then let cool. Pull it with your fingers and make sure you stretch .it as much as possible. 1.2 Knead the dough until reaching a springy consistency. 3.7 Pick up the top dough with the rolling pin and make plenty of ripples with the filling. Crust 700 Grams White Flour 1 Tablespoon Salt 3 Tablespoons Oil 250 Grams of Butter or Margarine 2 Eggs (beaten) 1 Cup of Water 1 Teaspoon Vinegar 3.10 Add the zelnik to the oven and bake for 30-35 minutes. Apr 4, 2013 - This Pin was discovered by Rosanna Damlovac. When we say Macedonian food, one of the first things that come to mind is zelnik. Food And Drink. Together with tavce gravce and shkembe chorba, zelnik is one of the most famous national dishes. We use cheese with a less pronounced taste, we do not add eggs, the cheese connects everything to us. Ingredients 300ml soft flour 1 small bucket of salt 3 hedges of oil lukewarm water, if necessary, mix nice and soft dough with no dough 125g margarine 125ml of oil Feathers 1kg onion (with us in Macedonia feathers of kokar) 1 flap of chard 5 buckets of oil … Zelnik is best when served warm, and it is recommended to pair it with a glass of yogurt .Zelnik can be prepared round or rectangular, flat or spiraled, flaky or moist. Sure, the traditional zelnik recipe can be time-consuming but its flavor is worth it! Remove when the top starts getting a light brown color. Zelnik, the way my mother makes it in de I have uploaded a detailed recipe of the way my mother, and now I, make Zelnik. Spray the herbs with oil and leave for 10min. In recent years, you can find more different variations that include fillings with cheese, eggs, minced meat, leeks, sorrel, or even rice. Description Ingredients 1 kg of flour 1 egg salt, cooking oil, water For filling chose: spinach, leek, Potato, Cheese, eggs, cabbage Directions Prepare the paste: Divide it into two pieces and then each piece divide into 10 equal pieces. Add water slowly, not whole at once and start to knead the dough. Zelnik with minced meat from my mother Full recipe here Save my name, email, and website in this browser for the next time I comment. Clean Eating Recipes. Macedonian Zelnik - Free download as Word Doc (.doc), PDF File (.pdf), Text File (.txt) or read online for free. This dish is made with…, Murtabak is a kind of egg pancake that is very popular in Yemen and India.…, Your email address will not be published. your own Pins on Pinterest Transfer the dough on an floured surface and knead a medium soft and non-stick dough, The water is added slowly as long as there is a need, it depends on the flour. Then use the mixture to stuff the pickled cabbage leaves. Let us know in the comments and if you liked this recipe, don’t forget to leave us a rating! You can also add mushrooms or cooked hail to the mixture. However, this zelnik recipe covers the traditional way of preparing this delicious pastry (with cabbage or spinach). In the deep now put the flour to make a hole in the middle, add salt and yeast from the salt, knead and add to the water as long as it receives the dough, which should be hard kneaded. Lampredotto Recipe- Prepare a Delicious Tripe Sandwich in 60 Minutes, Sekerpare Recipe- Prepare Delicious Turkish Semolina Cookies in 45 Minutes. Zelnik Recipe (Balkan Filo Pastry Pie) - Great British Chefs The originality of the Macedonian dishes is assured by the development of the cooking techniques and by the use of the local ingredients. Macedonian Zelnik - step by step instructions. your own Pins on Pinterest Macedonian Zelnik - step by step instructions. Labels: food from Macedonia, great leek recipes, leek and feta pie recipe, Macedonian cuisine, Macedonian recipes, Macedonian zelnik recipe, recipe for leek zelnik, vegetarian dinner recipes with phyllo and feta. Finally, perhaps the best thing about zelnik is that you can fill it with anything. Discover (and save!) 1.5 Cut the dough into two pieces and spread them nicely with some melted butter. That’s why you can find different varieties (with different kinds of fillings) of zelnik in different parts of the region. Put Phil in the middle. 2.2 Cut the white cheese into tiny crumbles. Cut the onion into small pieces and fry it on oil. Put everything into a greased baking pan, press evenly, cover with aluminum foil and bake for 200 degrees for about 25 minutes. Add water or flour if necessary. Reply Delete. If you think this is too much, you can always shorten the procedure by buying ready-to-bake filo but don’t expect the zelnik to be the same (more about this below). 300 g smoked side or lean bacon, sausage …, Tablespoon barbecue spices or garlic, pepper, salt and pepper, marjoram or, rosemary, thyme to taste – not required. Originally, zelnik is baked in a spiraled shape but if this is too difficult for you, you can make it in a regular circle or rectangular shape too. In the fillet can be placed both chard and leaf of red beet together with leeks. Awesome video, really very good. The Macedonian recipes are very diverse. At first your dough would be sticky and … The main difference between zelnik and burek is in the crust and the layers; zelnik always has thinner layers and thinner crust and is usually prepared for holidays or important occasions. When Macedonian cuisine is mentioned, one of the first things that come to mind is zelnik. The closest equivalent to zelnik in the English speaking countries is the spinach filo pie. 3.1 Set the oven to 380 F (250 degrees Celcius). Zelnik is also primarily filled with cabbage or spinach, unlike burek that’s usually filled with minced meat or white cheese. Hey everyone! Traditionally, zelnik is a cabbage or spinach filo pie similar to burek, another delicious pastry that’s very popular in Turkey, Central Asia, and most Slavic countries but there’s no exact evidence of which one appeared first. 3.3 After rolling out the dough, lay it in the pan and make sure it's spread out evenly. 3.8 Adjust the layers and make sure everything is covered. In Macedonian cusine we use everything, from fruits, vegetables and dairy products to the various types of meats. Here are a few traditional Macedonian dishes that may or may not cause salivation. Homemade maznik is the best, you can't buy that good maznik in a store. As we mentioned, zelnik originates from Macedonia but throughout the years, it became popular in other Balkan countries and Turkey too. 1 кг брашно 500 мл млака вода 2-3 лажици масло 1 лажица сол 1/2 лажица оцет малку шеќер 1 маргарин или путер 250 г, поделен на половина Explore. 1.4 Let the dough rest for around 45 minutes. In this post, we’ll share the traditional Macedonian zelnik recipe but first, let’s cover some basics. That’s why it’s probably a good idea to divide the process into three steps; preparing the filo (crust), preparing the filling, and preparing the pie. Pastry Recipes Gourmet Recipes Cooking Recipes Recipes Dinner Burek Recipe Pizza Pastry Filo Pastry Macedonian Food Mother Recipe. It’s also an important part of local culture. It's very popular, like zelnik or burek. Place flour in a bowl and add salt and water. Zelnik is one of Macedonia's (and the neighbouring countries) most beloved, and popular dishes. Replies. Apr 8, 2016 - maznik, maznik wirh cheese, мазник, рецепт, најдобриот рецепт за мазник, best maznik recipe, macedonian food Did you ever eat zelnik? 2. Special Diet. To get the better result, zelnik should be brushed with butter and oil before baking, so that the pie develops a golden-brown color. If the top already starts getting brown, add some parchment paper on the top to make sure the zelnik doesn’t burn. In the past, when the people were poor (in war time), the filing was every "green" leaves that could … Are you interested in preparing Zelnik on your table? It can be served lighter and warmer as desired. 2,025 talking about this. Knead until dough is smooth, soft and non stick, split into two balls and let them rest for 10-15 minutes. When done, spray it a little with the bay, which is made by cooking 100ml of water with a little salt and a little oil, but you can’t just cover it with some kitchen cloth. Everything, from fruits, vegetables and dairy products to the various types of meats, is used in the Macedonian cuisine, in a very creative and original way. The last part is judged by the largest part (bark), which is placed at the bottom of the barn (no: 39-40) and covered with a gingiva. Would you try making it? Mix all ingredients except the butter, start kneading and gradually add water. Sure, the traditional zelnik recipe can be time-consuming and not easy to make but its flavor is worth it. Just let the pie cool off for around 15 minutes after baking, let the rich flavors mix, and enjoy this delicious Macedonian pastry! Africans cook Vetkoek using…, Beguni is a famous and popular snack in Bengal India. I know making your own crust can be time-consuming but if you just try making zelnik once, you’ll discover that it’s a nice leisure activity that goes really nice with lazy tasks, such as watching TV or singing along your favorite music. 1.1 Combine all the ingredients except for the butter/margarine. Actually the word Zelnik comes from the word zelje, which means “leafy greens,” and it is a traditional North Macedonian pie that can be filled with a diversity of ingredients such as cheese, spinach, eggs, meat, leeks, or cabbage. Roll out a 2-3 cm pastry from one ball and coat with half butter. The basic recipe was from my mom, but I made a little change and now this is my recipe and I'm not changing it anymore. Even if you find it too tiring, you’ll see that the flavor is worth the effort! in a preheated oven at 200C. Allow 15 minutes for the dough to rest. The filling often is spinach (and white cheese), eggs and cheese, leeks (and rice), grounded potatoes with black pepper, and in the winter, brined cabbage.

macedonian zelnik recipe

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