TASTE OF EUROPE - Quality European Food

Burek:
Ingredients for pastry: 500g of Plain flour, 25g of butter, Salt, Warm water. Ingredients for filling: 500g of minced Veal, 250g of minced beef, 4 onions, 25g of butter, 2 egg yolks, Salt and Pepper.
Preparation: Mix flour, melted butter, salt and warm water to prepare the pastry. Cut the pastry in four equal pieces. To prepare the filling mix the meet, melted butter, chopped onions, egg yolks, salt and pepper. Roll the pastry out on the table until very thin and leave for few minutes to dry.
Cover the pastry thinly with melted butter. Put the filling at the edge of one side of the pastry and roll it up to create sausage roll like pastry. Take the round dish and create the spiral with the pastry starting from the middle of the dish. Before completely baked pour either the double cream or butter melted in warm water.

Beg's soup:
Ingredients needed (for 5 people): ½ kg chicken meat, 20 dkg, carrots celery root, parsley, 50 g okra, 20 g rice, 2 dl sour cream, 3 yolks freshly, squeezed lemon juice, salt
Preparation: Mix meat and vegetables in the water, add salt and boil. When done, separate the liquid from the solid parts of soup and cut the meat and the vegetables in small pieces.
When cut, re-add them to the liquid you drained previously. Put the entire package to be boiled and add previously cooked rice and okra. Before serving, add yolks and sour cream to the soup.

Tarhana soup:
Ingredients (for pasta): 4 eggs, tomato, sauce white wheat flour
Preparation (for pasta): Make hard dough of eggs, tomato sauce and flour. Let it rest for 4 days. Cut the dough through a grinding machine to get dough crumbs (called tarhana). Dry the crumbs in a cotton bag. Ingredients (for soup): 1 spoon butter or margarine 1 tbsp. Flour 1-2 tomatoes 1.5 l soup with meat 8 dkg tarhana pepper, paprika.

Hadzija's chevap:
75dkg of boneless veal 25dkg red onions 10dkg of butter 50dkg of fresh tomatoes 25dkg of mushrooms Salt, pepper, parsley Grease proof paper ( for packing of chevap's)
Boneless meat cut into small square pieces, put salt on it, and quickly fry it on butter. Blanche tomatoes. Once they are blanched, peal the skin of, clean them from any left over seeds, and cut them into small square pieces. Clean the red onions, and chop them into small pieces. Wash mushrooms, and slice them. Fry red onions on the butter, until they become golden brown. Add mushrooms, and continue to simmer it. Than, add tomatoes, and gently fry all together. In the end add meat, and salt and pepper. Stir it gently; let it cook on the gentle heat, until it gets a desired flavor. Place greasy paper into the tray, and put prepared chevaps inside. Cover it; place it into preheated oven, and let it bake, until it becomes crunchy. Once you covered chevaps in grease proof paper, spread yolk over the ends of the paper, and stick them together. Serve it warm in grease proof paper.

Banjaluka's chevap:
Ingredients
800g of meat (preferably beef) 120g of butter 120 of red onions 40g of boiled tomato souse 80g of carrots 20g of parsley red pepper Slice red onions, carrots and parsley.
Cut the meat into small pieces. Heat the butter in the pan and add meat and vegetables. Pour water into the stew and let it boil. Take the foam of the top, add salt and pepper and blanched tomatoes. Fry it gently, until meat is cooked. In the end add red pepper and stir it in. Always serve with plenty of sauce

Greek
Eggplant Dip - "Melitzana Dip"
Ingredients:
1 large eggplant
¼ cup olive oil or less
2 cloves of garlic, crushed
2 table spoons wine vinegar or the juice of one lemon
chopped Italian parsley for garnish
salt and freshly ground pepper to taste
Score the eggplant and bake in the microwave for 12 minutes.
Cool eggplant and split open. Discard skin and seeds. Scoop out all the flesh into a food processor.
Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. Process until creamy.
Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
Serve with toasted, seasoned pita pieces.

Chicken Piccata
Ingredients:
2 packages of chicken breasts
1 cup canola oil for sautéing chicken, maybe more
1/3 cup canola oil
1 3 ¼ ounce jar capers
3 lemons
1 cup dry white wine
3 to 4 cloves of garlic, crushed
1 cup parsley
2 cups flour
salt and pepper to taste
Cut each chicken breast into four pieces.
Place chicken in Ziploc bags and sprinkle a little water in each bag.
Close bag and pound on meat with a metal or wooden meat tenderizer until it has spread and has thinned (make sure you do not fill bags to capacity - leave some space for meat to expand when pounding). Refrigerate chicken overnight.
Take chicken out of Ziploc bags and dip each piece into flour.
Arrange chicken into a large frying pan with 1 cup oil, and sauté until chicken turns golden brown.
Remove chicken from frying pan and arrange in an oven pan (size of pan depends on quantity of chicken). Sprinkle with salt and pepper.
Pour over chicken 1/3 cup of canola oil, one cup water, juice of 3 lemons, capers, wine, and crushed garlic.
Bake for 40 minutes or until most of the juice is gone. Sprinkle with parsley five minutes before removing pan from oven.

Greek Salad
Ingredients:
2 or 3 different types of lettuce
endives (optional)
1 to 2 cucumbers, sliced in rounds
1 to 2 tomatoes, sliced
1 green pepper, sliced
5 to 6 radishes, sliced in rounds
1 small onion, shredded
Greek feta cheese
1 Package of Good Seasons, Herbs and Garlic Seasoning
In a bowl, cut lettuce and endives.
Add all remaining ingredients.
Pour Greek salad dressing and mix well.

Jubilee platter (Jubileumi bõségtál)
400 g tenderloin, 400 g pork fillet, 400 g turkey breast, 2 pusztaspiz, 600 g button mushrooms, 200 g goose liver, 150 g lard, 200 g broccoli, 200 g carrots, 1,5 kg potatoes, 300 g rice, 40 g salt, 200 g tinned fruit, 1 lettuce, 100 ml oil, ground pepper, 100 g trapista cheese (or edam), 100 g butter, 100 g breadcrumbs, 3 eggs, 100 g flour.
Marinate the meat prior to cooking. Brush the tenderloin with the oil and leave to stand. Slice the pork fillet and marinate in milk with garlic. Grate the cheese and place on the fillets of turkey breast before rolling them up. Coat the goose livers and button mushrooms in a pancake mixture. When all the ingredients are ready skewer the meat and mushrooms and grill. Steam the vegetables and garnish with a knob of butter before arranging on a large serving plate. Similarly, arrange the cooked rice and new potatoes or chips on the plate before adding the meat. The dish can be served with both a tartar sauce and Bakony mushroom sauce, served in separate sauce bowls.

Apple strudel (Almás rétes)
Strudel dough, 1500 g apple, 50 g raisins, 80 g fat, 100 g bread crumbs, 100 g sugar, cinnamon.
When the dough has been pulled out thin enough, sprinkle it with melted fat and breadcrumbs. Spread the apples, sliced and mixed with the raisins, sugar and cinnamon evenly over it. Roll up, put into greased tin, and bake in moderate oven.
Poppy seed strudel (Mákos rétes)
Strudel dough, 300 g ground poppy seed, 100 g grated apples, 50 g raisins, 200 g sugar, 250 ml milk, grated lemon rind.
Boil the ground poppy seed with the sugar and the milk. Let it cool, then mix with the grated apples, the raisins and the grated rind of a lemon. Roll up, put into greased tin, and bake in moderate oven.

Hungarian
Gulyas soup (gulyasleves, gulyásleves)
600 g brisket or forequarter of beef, 200 g onions, 20 g sweet paprika, 1 tomato, 1 green paprika, salt.
Cut the meat in cubes, wash and put it into a saucepan, together with the chopped onions, paprika, salt and a little water. The onions may be fried first. Let it simmer. When the meat is almost tender, add the potatoes, cut in cubes, and sufficient water to make the required quantity. Simmer again until the meat in tender. Before it is quite done, add the sliced tomato and green paprika. Make a dough of about 200 g flour, one egg and a pinch of salt. Roll out very thin, cut into small squares and boil in the soup for a minute or two before serving. Very good soup.

Veal paprikash (Borjúpaprikás / burjupaprikash)
1,5 kg veal, 100 g fat, 3 onions, 15 g paprika, 2-3 green peppers, 2-3 tomatoes, 400 ml sour cream, garlic, salt.
Heat the fat. Fry the finely chopped onions till golden brown, add the paprika and a little bit of garlic. Dice the meat and stew with these ingredient over a high heat till the water has evaporated. Then add the green peppers and tomatoes. Stew till the meat is tender. Stir a little flour into the sour cream, add it to the meat and bring to boil again. Serve with galuska and cucumber salad.

Goulash from the pot (bogracsgulyas, bográcsgulyás)
700 g beef shoulder, 100 g lard, 200 g onions, 50 g garlic, 10 g ground caraway seeds, 20 g salt, 150 g lecsó (tomato, onion, and pepper stew), 1 chili pepper, 1 kg potatoes, 50 g green peppers, 50 g tomatoes, 1 portion of small dumplings, 20 g sweet ground Kalocsai paprika.
Dice the meat. Grease a large cooking pot and place the beef bone at the bottom and cover with layers of pieces of meat and diced onion. Place the caraway seeds, crushed garlic, fresh peppers and tomatoes on top of the meat and onions. Put half of the chili pepper in before cooking, and add the other half when the dish is half cooked. Cook on a low heat and after cooking for a few minutes add the chopped potatoes and ground paprika. Add the celery leaves and boil until the potatoes are almost cooked before adding the small dumplings. Serve while hot.

Walnut strudel (Diós rétes)
Strudel dough, 400 g ground walnut, 100 g grated apples, 50 g raisins, 200 g sugar, 250 ml milk, grated lemon rind.
Boil the ground walnut with the sugar and the milk. Let it cool, then mix with the grated apples, the raisins and the grated rind of a lemon. Roll up, put into greased tin, and bake in moderate oven.
Almond-apple strudel (Mandulás-almás rétes)
Strudel dough, 300 g ground walnut, 400 g grated apples, 50 g raisins, 200 g sugar, 250 ml milk, grated lemon rind.
Boil the ground almond with the sugar and the milk. Let it cool, then mix with the grated apples, the raisins and the grated rind of a lemon. Roll up, put into greased tin, and bake in moderate oven.