Bosnien kitchen

Ingredients   dough 500 g of flour 1 salt pan 4 tassels of oil 260 ml of lukewarm water   extinction or filling 400 g of cheese 150 g of yogurt 3 eggs   salt as much as he likes :-) Preparation 1. Add the oil in the mixed flour and add the oil well with your hand. Gradually add water and mix very smooth dough - to appear bubble. 2. Cover with oil, cover the container and let the dough rest. 3. Mix or fill all ingredients and squeeze as needed. 4. Place the dough on the flour-spreaded table and fold it onto the canvas. Sprinkle with oil and allow it to rest in order to easily stretch. 5 Develop and "lubricate" filling. 6. Fill in the rolls (easiest - lift the canvas - almost just go :-)) and move as you wish. It is the true Bosnian in the round tepsija from the middle to the end in a circle ... 7, Repeat them with some oil again. 8 It ranges from 220-180 to the end of some 30 minutes. Serving When it's over (we're watching your fingers - it's h

Ingredients 10 people 500g. prepared dough for kadif (with eggs) 200 -300g. fried nuts or almonds (minced) 250g. fresh butter (dissolve) 50-100g. cluster (optional) Sugar syrup: 1l. water 700g. sugar 1 vanilla sugar 1 lemon (juice) 1 orange (juice) 1-2 vel. spoons of honey (optional) Preparation 1. A large deep plough or a suitable baking pan is covered with butter, and then lay a layer of caliber (ready-made noodles), sprinkle with nuts (almonds), clusters (if you like). 2. Do everything like this (make sure that your pasta is not crumbled should remain compact). 3. The last order should be (kadif-pasta)! 4. Sprinkle all the hot butter and the oven for about 1/2 hours until it smells good. 5. While when you drink, prepare yourself a syrup and cook for 5 minutes. 6. When it is half baked (15-20min.) Remove it and sprinkle with hot syrup and again return it to the end (15 minutes). 7. Let it stand until tomorrow because it's much more delicious 8. Always be co

Ingredients 4 persons 1/2 kg peas 1 carrot a little root of celery 1 large red onion 2 garlic cloves a piece of dried meat (bacon, ribs, buncek ... 1 teaspoon of red pepper 1 teaspoon chilli powder 1 teaspoon vegeta salt, oil 2 liters of hot water fried pasta (for example, scarves) Preparation 1. Wash the beans, clean them and soak overnight. 2. Dispose of water and briefly boil it in clean water, and then throw it away. 3. Put a little oil on the bottom of the container. 4. Garlic, carrots, celery and garlic are small. 5. Put all these vegetables finely chopped into oil and together with this piece of dried meat and lightly fry. 6. Add and peas, stir and slowly put spices on it for a while. 7. Pour hot water, stir and leave for 2 hours to cook half-packed, in a light flair. 8. When the bean softens, remove into the plate a third of the peas (and the vegetables you grab) 9. Stir well with the fork to get the mashed potatoes. 10. Put the mashed