The Modern Domakinka

This recipe is for Spanak i Oriz (Macedonian spinach and rice). It is so simple, very healthy and does not take very long to prepare.

Traditionally, this recipe is baked with cracked eggs on top. However, I personally don't like the baked version, so I kept mine as a 'mandza' or stew. If you prefer the traditional version, just continue on from the end of my recipe by transferring your 'mandza' to a baking dish and bake until a thick consistency is reached. Crack the eggs on top of the baked rice, and allow them to cook before removing from oven.

This recipe can be eaten during Lent if you boil the onion instead of frying; and exclude the oil in the 'zaprska' and replace with water.




Ingredients (serves 4 people):

300gm of chopped baby spinach leaves (or fresh/frozen spinach)1 brown onion1 carrot (optional)100 to 150gm white rice (depending on desired consistency)Vegeta, salt and pepper to tasteBay leaf (optional)

Zaprska (thickener):1 - 2 tablespoons of plain …

This recipe is for home-made Vareni Gevrecina, which are the Macedonian equivalent to Bagels or pretzels. These gevreci are cooked 2 ways.




Ingredients:

550gm plain flour280ml warm water1 sachet (7gm) dry yeast 2 tablespoons of olive oil2 tablespoons of salt1 tablespoon of white sugar2 litres of boiling water1/2 tablespoon of Bi-Carb Soda230gm jar of Sesame Seeds
Method:

1. In a large mixing bowl, combine the flour, warm water, yeast, oil, salt and sugar. 

2. Knead the dough for about 10 minutes until soft. The dough should not be sticky, so you may need to sprinkle with extra flour.

3. Cover the dough with a tea towel and allow to rise in room temperature for approximately 1 hour. 

4. Preheat oven to 200 degrees Celsius. 

5. Once the dough has doubled in size, divide into 8 to 10 equal portions. Note, if you would like smaller gevrecina, you should make the portions smaller (i.e. 15 small balls). 

6. Place a hole in the middle of each ball, and with your fingers, increase the size of the hole,…

This recipe for lejka (lentil stew) is based on my mother-in-law's recipe from Bitola, Macedonia. The recipe can be be modified to comply with the LENT fasting requirements, by simply excluding the 'zaprska' or substituting the oil in the 'zaprska' with water. If you are making this recipe during LENT, you can serve with bread from the HOLY BREAD recipe from my blog.


Ingredients (serves 4 people): 200 grams of green lentils 1 brown onion 2-3 garlic cloves 1 carrot 1 green pepper or capsicum  Vegeta, salt and pepper

Zaprska (thickener): 1 - 2 tablespoons of plain flour 1 - 2 tablespoons of red paprika 20 - 30 mls of vegetable oil (can substitute with water if fasting)
1. Place the lentils in a medium saucepan full of cold water on the stove and bring to boiling point. Drain the lentils then fill the saucepan with new water (this will essentially 'clean' the lentils).
2. Add the onion, garlic, carrot and green pepper to the saucepan and allow them to boil together with th…