Enjoy your meal

National traditional dishes from Croatia,
Greek, Poland, Spain and Turkey.
Enjoy your meal
Recipes were compiled by students from
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Primary Schools as a part of European project
CONTENTS
Greek recipes ................................................................................................................................................................ 3
Aλεupóπίτα- Lazy woman’s pie ................................................................................................................................ 3
Φασολάδα - Greek Bean Soup ................................................................................................................................. 3
Μουστοκούλουρα - Grape Must Biscuits ................................................................................................................. 4
Χταπόδι με κοφτό μακαρονάκι Octopus with pasta ................................................................................................ 4
Πορτοκαλόπιτα - Greek Orange Pie ......................................................................................................................... 5
Ντάκος – Dakos Cretan Salad ................................................................................................................................... 5
Croatian recipes ............................................................................................................................................................ 6
Turkey with Pasta Tatters ......................................................................................................................................... 6
Pasta Tatters ............................................................................................................................................................. 6
Dalmatian Pot Roast "pasticada“ ............................................................................................................................. 7
Bread dumplings ....................................................................................................................................................... 8
Traditional Croatian baked strukli ............................................................................................................................ 8
Nut Rolls ................................................................................................................................................................... 9
Paprenjak Cookies .................................................................................................................................................. 11
Turkish recipes ............................................................................................................................................................ 12
KEŞKEK .................................................................................................................................................................... 12
WHITE BEANS WITH PASTRAMI.............................................................................................................................. 12
TARHANA SOUP ...................................................................................................................................................... 13
ASHURA .................................................................................................................................................................. 14
Spicy Adana Kebab ................................................................................................................................................. 15
Spanish recipes .......................................................................................................................................................... 16
GAZPACHO .............................................................................................................................................................. 16
PAPAS ALIÑÁS ......................................................................................................................................................... 16
POTATO OMELETTE ................................................................................................................................................ 17
Puchero................................................................................................................................................................... 18
RECIPE OF RICE WITH MILK .................................................................................................................................... 18
Polish recipes .............................................................................................................................................................. 19
Bigos ....................................................................................................................................................................... 19
Beetroot soup ......................................................................................................................................................... 20
Stuffed Cabbage (Gołąbki) ...................................................................................................................................... 20
Pierogi with sauerkraut .......................................................................................................................................... 21
Makowiec ............................................................................................................................................................... 22
2
GREEK RECIPES
Aλεupóπίτα- Lazy woman’s pie
Ingredients:
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2 cups of flour
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2 eggs
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Salt
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A pinch of pepper
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1 1/2 cup of water
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Butter
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200 gr feta cheese crambled
Preparation
Mix the flour the salt and the water by hand. Continue mixing with eggs and pepper.
Spread butter on the baking tin, put the mixture some pieces of butter and the feta cheese.
We bake in 180c until it turns light brown-40 minutes
Φασολάδα - Greek Bean Soup
Ingredients:
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1\2 KILO BEANS
1 RED HOT CHILI PEPPER
1 LARGE ONION GRATED
150ml OLIVE OIL
SALT,PEPPER
2 SLICED CARROTS
15Oml concentrated tomato juice.
Preparation:
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Soak the beans overnight
Saute the onion
Put the beans and all the ingredients in a deep pan and cover with water.
Boil them for 1,5 hour
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Μουστοκούλουρα - Grape Must Biscuits
Ingredients:
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4-5 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon powder
1/2 tsp ground cloves
1/2 cup extra-virgin greek olive oil
1-2 tbsp sugar
3/4 cup cup petimezi (grape must syrup)
1/3 cup water
1 pinch of sea salt
Preparation
Preheat oven at 170° c.
Sift four cups of flour, the baking powder and spices together in a bowl.
Beat the olive oil and sugar together in a bowl until creamy.
Slowly add the grape syrup and continue beating for about 5-7 minutes. Add water and beat another 5 minutes.
Add the flour to the liquid in increments, mixing well. A dough mass will begin to form. Knead in the bowl until
soft and malleable.
Take a little knob of dough at a time and shape it into a thin rope and then into a circle.
Bake for about 12-15 minutes, or until crisp.
Cool on racks and store in a cool, dry place.
Χταπόδι με κοφτό μακαρονάκι Octopus with pasta
Ingredients:
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1 packet of pasta
1 carton tomato juice
1 octopus
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1 onion
salt
water
olive oil
Preparation:
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Clean and cut the octopus into pieces
Chop the onion
Saute the onion in the saucer
Add the pieces of octopus, the tomato sauce , a pinch of salt a little water and let them boil
Add in the end the pasta and boil them all together
Πορτοκαλόπιτα - Greek Orange Pie
Portokalopita- Greek orange pie
Ingredients:
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1 packet filo pastry
1 cup of sugar
5 eggs
1cup of olive oil
200g greek yogurt
1 tablespoon baking powder
250ml orange juice
Syrup
1,5 cup of water
1,5cup of sugar
lemon
Preparation:
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Defrost the filo pastry
Combine all syrup ingredients boil them and allow to cool
Mix all the ingredients together
Tear the filo into shreds and put them in the baking tin.
Put the mixture over the filo
Bake for 40 minutes in 180c until the top is golden
When it is ready pour the syrup and let it cool
Ντάκος – Dakos Cretan Salad
Preparation time-5 minutes
Ingredients:
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2 large ripe tomatoes
1 large round barley rusk
3 large pieces of feta cheese-crumbled
6 olives
Extra virgin olive oil
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Greek oregano
Salt, pepper
Preparation
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Cut the barley rusk in the middle so as to have two pieces
Put the rusk under water to moisten it.
Grate the tomatoes with a vegetable grater.
Spread the tomato on the rusk and put afterwards the crumbled cheese and the olives
Sprinkle with salt pepper oregano and drizzle with olive oil.
CROATIAN RECIPES
Turkey with Pasta Tatters
Ingredients:
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1 turkey
salt to taste
1 cup water
oil
Preparation:
1. Heat the oven up to 200 degrees. While the oven is heating the wanted temperature put the grease and salt
on turkey.
2. Put turkey in casserole and roast it in heated oven. After 45
minutes, soak the turkey every 15 minutes with gravy.
3. Turkey roasting depends on a turkey weight. The
unwritten rule is that every aditional kilo takes additional hour
of roasting so if a turkey weighs 2,5 kilos, the roasting would
last 2,5 hours.
Pasta Tatters
Ingredients:
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350 g flour
Salt , Water
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1.Prepare a dough from flour and
lukewarm salted water. The dough should not be too firm in
consistency. Knead well.
2.Divide the dough into 4 – 5 lumps. Roll each one out into a round shape, not too thin. Bake each
piece separately over a hot grid in the oven.
Serving:
1. Leave the roasting juice in the roasting pan, remove the fat, place
mlinci into the pan, mix and bake briefly
2. Arrange the turkey and mlinci on a large plate, garnish and serve
Dalmatian Pot Roast "pasticada“
Ingredients:
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1 kg beef, top round
750 ml red wine (1 standard size 750 ml)
1 cup prosek dessert wine
1 (8 ounce) can tomato paste
80 g dried plums or 80 g prunes, without pits
2 tablespoons olive oil
1 bay leaf
3 -4 cloves
salt and pepper, to taste
3 tablespoons of cut rosemary
4 garlic cloves, sliced into thin sticks
3 onions, sliced
3 -4 large carrots
Directions:
1. In a large pot or crock pot/slow cooker, marinate the beef, in one piece, overnight (or up to two days,
depending on your tastes!) in 1 bottle of red wine. Add onions and rosemary.
2. Remove the beef, and every inch cut a small hole and insert one or two of the garlic "sticks", around the whole
piece of beef. Save the marinade and put on the stove on medium heat. This will now be made into your sauce.
3. Brown the beef on all sides in a pan with your olive oil, on medium-high heat.
4. While browning the beef add the can of tomato paste to the marinade and mix well. As the marinade starts to
boil, return the beef to the sauce and add the carrots. Boil for 15 minutes, stirring often.
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5. Lower the heat to a simmer and add the remaining ingredients. Slow cook until the meat softens, about 3
hours. Stir occaisionally and add water as needed or if needed, to keep the meat covered and moist.
6. When the meat is very tender and the sauce has thickened, your pasticada is ready! Serve in slices, topped with
the sauce, with gnocchi or mashed potatoes.
Bread dumplings
Ingredients:
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2 eggs
1/2 cup milk
1 teaspoon salt
3 cups flour, with a pinch of baking powder
4 slices white bread, cut into cubes.
Serve in slices, topped with the sauce, with gnocchi,
bread dumplings or mashed potatoes.
Traditional Croatian baked strukli
Ingredients:
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For the dough
4 cups (500 g) all flour
1 tsp salt
1 egg
2 tbsp sunflower or vegetable oil
1 tbsp vinegar
some lukewarm water (about 0.4 cups or 100 ml)
For the filling
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600 g fresh cottage cheese
100 g butter, softened + 2 tbsp
4 eggs
0.4 cups (100 ml) sour cream
salt
pepper
For the topping
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sour cream
grated cheese
salt
some butter
Instructions:
Make the dough: this is the traditional way, but you can make it with your stand mixer too: Sift flour combined
with salt onto clean working surface and make indentation in the middle. Put one egg into that indentation, add
oil and combine all ingredients using fork. Mix some lukewarm water with vinegar and gradually add to the
dough, until it all comes together. Knead the dough with hands until it’s smooth-it should be smooth and elastic,
not too soft and sticky. Divide dough into three equal parts, brush each with oil and cover with warm pot. Leave
for 30 minutes.
While the dough rests, prepare the filling: Mix softened butter with fresh cottage cheese, add eggs, sour cream,
salt and pepper.
Take a clean tablecloth and dust with some flour. Put 1 part of the dough onto it, roll out with rolling pin until thin
and then begin stretching it with your palms. Be gentle and patient, stretch it from the middle. Don’t stress out if
it breaks. The dough should be thin, but for strukli you don’t need to make it too thin (like when making strudel).
Cut out thick edges. It’s good to leave the dough for 15 minutes to dry slightly, but you can skip this step if you’re
in a hurry. Then sprinkle it with some melted butter. Brush the filling over the dough-brush only half of the dough.
Roll it, using tablecloth-take a look at the video in the link above for this. Using your hands, separate the dough
into equal parts and cut them with a plate. We do this instead of using knife in order to firmly seal the edges and
ensure the filling doesn’t pour out of strukli.
Take a baking pan, brush it with some butter and assemble strukli in
it. Preheat oven to 200 C.
Make the topping: combine sour cream with some salt and pour it
over strukli. Place a couple of cubes of butter on top and finish with
some grated cheese. Bake for about 40 minutes, until nicely golden.
Let cool slightly and serve warm.
Nut Rolls
Ingredients:
Dough:
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1 cup sour cream
3 tablespoons butter, softened
5 tablespoons sugar
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1/8 teaspoon baking soda
1 1/2 teaspoons salt
3 cups all-purpose flour
1 package (2 1/4 teaspoons) instant or rapid-rise dry yeast
2 large eggs, beaten
Nut Filling:
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1 pound walnuts, ground finely like sawdust
1/2 cup milk
1 1/2 cups sugar
1 large egg
4 ounces (1 stick) butter
Preparation:
1.Make filling first. In a medium nonstick saucepan, mix together all filling ingredients. Bring just to a boil, reduce
heat and simmer on medium-low, stirring frequently (if using a pan that is not nonstick, watch and stir carefully so
the filling doesn't burn), until mixture is thick. Cool completely before spreading on dough, but don't refrigerate
because it will become too firm to spread.
2.For the dough: In a large saucepan (or in a microwave-safe bowl), bring sour cream to boil. Remove from heat
and stir in, until well blended, 3 tablespoons butter, 5 tablespoons sugar, baking soda and salt. Cool to 120 to 130
degrees on an instant-read thermometer.
3.While sour cream mixture is cooling, in a large bowl, whisk together flour and yeast. Add eggs to cooled sour
cream mixture and add to flour-yeast mixture. Mix with hands until a sticky dough forms. Turn out onto a lightly
floured surface and knead lightly to form a smooth ball. Cover with an overturned bowl or greased plastic wrap
and let stand 5 minutes.
4.The dough will be soft. Divide in half. Working with 1 piece of dough at a time and using as little extra flour as
possible, roll to 1/4" thickness. Spread with half of the filling.
5.Flip the sides of the dough in and then roll from the bottom up. Place in a greased loaf pan and let rise for 1 to 1
1/2 hours, covered with greased plastic, until light. Repeat with remaining dough and filling. Heat oven to 350
degrees. Bake 35 minutes. Let cool in pan 10 minutes. Then invert pan onto a wire rack. Cool nut roll on its side.
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Paprenjak Cookies
Ingredients:
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450 g flour
180 g butter
150 g ground walnuts
150 g sugar
3 egg yolks
egg
tablespoon honey
1 1/2 tablespoon ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1/2 tsp white pepper
Preparation:
In a large bowl combine flour and butter. With the tips of your fingers, rub butter into flour until the mixture
resembles coarse crumbs. Add walnuts and sugar and stir to combine.
Add egg yolks and one egg, honey and spices. Combine ingredients using your hands and gather into a ball. Knead
the dough for 10 minutes or until you get a firm ball. The dough will still be a bit sticky but don’t add any more
flour. Divide in half, flatten into discs and wrap each disc in plastic wrap. Refrigerate for at least 1 hour or until
firm.
Preheat the oven to 180°C. Line two baking sheets with parchment paper.
On a well-floured surface, roll dough until it’s 5-7 mm thick. Using a special wooden mould, make imprints on the
dough and cut them out with a sharp knife. Carefully transfer to prepared baking sheets. If you don’t have special
moulds, use cookie cutters of desired shape and size.
Bake cookies for 10 minutes. Remove from oven as soon as they start to get colour on the edges. The baking time
will vary depending on the size of cookies. Cool completely on wire rack and transfer to airtight container. Let
them sit for two days to soften before you serve them. They can be kept in airtight container for up to 6 weeks.
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TURKISH RECIPES
KEŞKEK
Ingredients
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2 cups wheat
8 cups hot water for wheat
2 tablespoons of butter
2 tablespoons of salt
For its Sauce:
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6 cups water for lamb chops
6 lamb arm chops
1 tablespoon pepper paste or red pepper flakes
How to make:
Soak the wheat overnight.
Wash it by rubbing the following day a few times until the water seems clean. First boil the lamb chops in 6 cups
water for about 40 minutes until tender. Put the wheat in a pressure cooker and pour the hot water into it. When
it releases its steam, bring the heat to the lowest and cook it for 50 minutes.
When it’s cooked, take the pressure cooker from the heat and when it gets cool enough, open it. Stir it with a big
spoon and add 4 cups of meat broth (the water in which you boil the lamb chops) into the boiled wheat.
Then add salt and stir it again.
Taste it and if you think the salt is not enough, add some more.
Lastly, mix it with a blender until it gets chewy.
For its sauce, heat the butter and add ½ cup meat broth (the
water in which you boil the lamb chops) and pepper paste or
pepper flakes.
For its serving, take some keşkek ( the mashed wheat) in a bowl
and pour the sauce on it, sprinkle some black pepper and put
one piece of lamb chop on it.
WHITE BEANS WITH PASTRAMI
Ingredients:
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2 cups white beans
10 pastrami stripes
1 medium onion
1 tablespoon tomato paste
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1 tablespoon pepper paste
2 tablespoons sunflower oil
1 teaspoon salt
5 cups water
How to make :
Wash the white beans, place into a pot, and add water on it. Rest it overnight.
The day after, boil the white beans in pressure cooker for 20-25 minutes until they soften.
Put the sunflower oil into a separate pot, place the chopped pastrami slices on it.
When the pastrami slices get par-cooked add diced onion.
When the onion softens add tomato paste and pepper paste.
Finally add the boiled white beans with its boiling water and salt.
Cover the lid on, cook over medium heat. When it reaches to boiling point, turn the heat to low, and cook 15
more minutes.
TARHANA SOUP
Ingredients:
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3 tablespoons tarhana
2 tablespoons tomato paste or crushed tomato
2 tablespoon vegetable oil or butter
3-4 cups chicken broth or water (boilluon)
2 teaspoon salt
Croutons/feta cheese for garnish
How to make:
Put vegetable oil or butter in a pot.
Pour crushed tomatoes or tomato paste.
Saute over medium heat.
Add water and tarhana.
Cook over low medium heat stirring constantly.
After boiling adjust consistency of soup as you like by adding more water if you prefer.
Serve it with crumbled feta cheese or croutons.
Enjoy 
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ASHURA
Ashura is a kind of dessert and food that has deep religious meaning . Without being bound to only one source ,
multiple outputs have a history of Ashura .
In the final days of Noah's flood in the hold of
the ship.They made a meal with provisions
remaining.
Ingredients:
• 1 kg of wheat ( husked )
• 5 kg sugar
• 400 grams of rice
• 500 g chickpeas
• 500 g of dry beans
• 350 g dried figs
• 350 g dried apricots
• 350 g raisins
• 1 small cup of rose water
Decoration : walnuts , currants , pine nuts , pomegranate seeds .
Preparation of wheat
Wash rice and wheat . put them in saucepan and add water ( about 2-3 fingers to exceed ) . In this way , cook for
5 minutes by mixing.It is waited as covering it during the night. Boil the chickpeas and beans until tender, put rice
and wheat in a pot without the lid , put it in the fire , add a little hot water to boil.We must mix it continously for
underaged . After a while put the peeled chickpeas and beans.
While cooking ingredients ,we must mix well ,then add a kilogram of sugar .Add a half lemon in it. And then add
the dried figs and apricots. According to your request you can also add rose water . The last, Put the bowl to cool
.To decorate we can sprinkle Hazelnuts , walnuts, peanuts , and sesame over the Ashura or can add
pomegranate seeds . Ashura recipe is ready. Enjoy your meal.
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Spicy Adana Kebab
It is made in Adana and famous for in Adana.It is the most delicious of all kebaps.The meat of this kebap is
different and special.
Ingredients:
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500 grams of minced lamb
500 grams of minced beef
2 medium onions
3 pinch salt
4 spoons paprika pain
2 spoons chilli paprika
1 teaspoon carbonate
10 - 12 flat skewers
water to wet
How to make Kebap:
First, put minced meat and other spices , salt in the bowl . Grate the onion . Knead well , Get a bowl of water.
Received some minced meat like fist-sized and cover it to the skewer and dipping your hand less water by
pressing with your fingers to shape from top to bottom .Arrange in order them one by one on the bench.
Whether you want to bake with coal-fired electric barbecue or barbecued cook .
If you want to without spicy don’t put spicy in it. Ready to serve .
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SPANISH RECIPES
GAZPACHO
Recipe for 4 people
Ingredients
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:
4 big and ripe tomatoes
1 small onion
2 small cloves of garlic
1 green pepper
½ cucumber
3 spoons of oil
a bread
Water
vinegar
Salt
Elaboration
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wash the tomatoes, the cucumber and the pepper
cut the 4 tomatoes, cucumber and pepper
now peal the garlic cloves
cut the onion in 3 or 4 parts
next, put all the vegetables in the beater
put salt, vinegar, water and bread in the beater
mix everything
Now your gazpacho is finished
Recommendation
If you want you can add a piece of ham and hard boiled eggs.
PAPAS ALIÑÁS
Ingredients:
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700 g of potatoes
120 g of onion
1.5 L of water
1 spoon of parsley
150 ml of oil
2 spoons of vinegar
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Salt.
PROCESS:
1st Boil the potatoes in water.
2nd Peel the potatoes and chop them.
3rd Slice the onion.
4th Put some oil in a pan and fry the onions.
5th Put the potatoes in a bowl.
6th Add the onion and oil.
7th Pour the vinegar and parsley.
8th Add salt.
9th Mix and serve cold.
POTATO OMELETTE
Ingredients:
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4 eggs
5 big potatoes
Olive oil
Salt
PREPARATION:
Fry the potatoes (cut in small pieces) in a frying-pan.
Beat 4 eggs.
Put salt into the mixed eggs.
Mix the potatoes and the eggs.
Pour oil into the frying-pan.
Pour the egg mix and the potatoes into the frying-pan.
Mix in the frying-pan.
Cook the omelette in medium fire. When it’s compact, put it in a plate.
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Puchero
Ingredients:
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250gr. of chickpeas
1piece of ham
1piece of bacon
2 potatoes
400gr. of chicken
1 spine bone
1 leek
1 celery
250gr. of veal
1piece of rib
2 carrots
2 turnips
1 piece of pumpkin
2 litters of water
Realization
We turn the heat to high and put the water, the piece of rib and meat in thepot. Bring to boil and get rid of the
foam. Cover the pot and boil for 40 minutes. We turn off the heat and remove the steam from the pot, we put the
verdure, cover the pot and boil to 15 minutes . We turn off the fire and serve.
RECIPE OF RICE WITH MILK
Ingredients:
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1 litre of milk
200g.of rice
125g. Of sugar
25mg. Of butter
1 cinnamon stick
Lemon peels
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Directions
Put the milk in a pan. Cook slowly and leave it to boil.
We add cinnamoon, sugar and lemon peels.
We drain the rice and put it in the hot milk.
We lower the temperature and cook for 50 minute
When the rice is soft leave it to cook for 15minutes more.
Take away the rice with milk from the fire, let it cool down.
POLISH RECIPES
Bigos
Ingredients:
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5g dried Polish or porcini mushrooms
1 cup prunes
2 cups boiling water
1 tablespoon bacon drippings or vegetable oil
1 medium chopped onion
1 small chopped cabbage
1 pound sauerkraut, rinsed well and drained
½ pound smoked Polish sausage, cut into 1-inch pieces
½ pound cooked fresh Polish sausage, cut into 1-inch pieces
1 pound chopped meat
3 large tomatoes, peeled and chopped
1 cup dry red wine, preferably Madeira
1 bay leaf
salt and black pepper to taste
Directions:
1. Put prunes and dried mushrooms into a medium bowl. Pour over boiling water and put it aside for about 30
minutes to soften. You may chop the mushrooms and prunes.
2. Meanwhile, in a Dutch oven or large pot with a lid, fry onion and fresh cabbage in bacon drippings or vegetable
oil.
3. If cabbage is quite soft, add sauerkraut, meat, sausages, tomatoes, wine, bay leaf, mushrooms and prunes with
their soaking liquid. Mix them together.
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4. Boil over medium heat for about ½ hour, then simmer it for 1 ½ hours, stirring occasionally and adding water
to prevent from burning.
5. You can serve bigos with whole, peeled and boiled potatoes or bread.
BON APPETITE!!!!
Beetroot soup
Ingredients:
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3 medium beets
1 onion
1 lemon
2 boiled eggs
3 cloves garlic
fresh ground pepper
salt
marjoram
allspice
2 bay leaves
Directions:
First, wash and cut vegetables into pieces, then put them into a pot, add water, allspices, some pepper, some salt,
marjoram and bay leaves.
Don't forget to add some lemon juice to save beautiful colour and delicious taste of soup.
Cook all until soft (about 1.5 hour).
This dish must be cooked as long as it has it's incredible colour, smell and taste.
You can add one hard-boiled egg (Boil the egg for about 8 minutes).
Enjoy your meal.
Link to video: http://www.youtube.com/watch?v=6c9lSaEa3NU
Stuffed Cabbage (Gołąbki)
Ingredients:
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1 head cabbage
0,7 kg minced meat
100g white rice
salt
black pepper
1 cup tomato juice
1 litre broth
50g butter
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Directions:
Cabbage leaves: cut the middle of the cabbage, then put the rest of cabbage into a big pot with water and cook it
on low heat until leaves are easy to separate.
Stuffed cabbage filling: cook rice for about 5 minutes, leave it to cool. Mix minced meat and rice in a bowl and
add some salt and pepper. Form meat into oblong balls.
Rolling the stuffed cabbage: put a portion of filling on each cabbage leaf, then submit the left and right side of
the leaf to inside and roll it.
Cooking stuffed cabbage: put stuffed cabbage into a big pot with cabbage leaves on bottom. Add enough hot
broth to cover stuffed cabbage. Put rest of the cabbage leaves on the top of stuffed cabbage. Simmer stuffed
cabbage for 1-2,5 hours depending on cabbage (if it’s young then fast and if it’s old, then cook it long). Serve the
stuffed cabbage with tomato juice.
Pierogi with sauerkraut
Ingredients:
Dough
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350g flour
one egg
125 millilitres lukewarm water
one spoon oil
some salt
stuffing
750g sauerkraut
two onions
80g butter
pepper and salt
Preparation:
First, we must make stuffing.
Boil sauerkraut for 30 minutes in a pot covered with a lid.
On a hot pan put butter and wait until the butter melts. Peel onions, chop them and then fry in melted butter.
Next, we have to make a dough.
Mix flour, egg, water, salt and oil together and knead the dough for about 3 min. If the dough is ready, put it
aside and cover with a bowl. In the meantime lift the lid, evaporate sauerkraut and add fried onions.
Season it with salt and pepper.
Roll out the dough. From rolled-out dough cut out circles 6-7 centimetres in diameter.
Put stuffing on circles and seal it. Boil water with some salt and put done pierogi. We boil them for 3 minutes.
Take them out of water.
Pierogi are done.
Link: http://www.youtube.com/watch?feature=player_embedded&v=vaYWvQrOanI
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Makowiec
Ingredients:
Dough
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250g margarine
4 eggs
1.5 cups flour
2 tablespoons cornstarch
1 cup sugar
5-7 tablespoons milk
2 tablespoons baking powder
Poppy seed filling
500g cooked and grinded poppy seed
4 eggs
0.5 cup sugar
50g melted butter
Directions:
Ingredients for the dough mix together and put into the oven pan. Mix the ingredients for the poppy seed filling
together and pour it on the dough. Bake it for about 40 minutes at 150 °C.
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