Skip to main content

Spanak i Oriz (Spinach & Rice)

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 onion
  • 1 carrot (optional)
  • 100 to 150gm white rice (depending on desired consistency)
  • Vegeta, salt and pepper to taste
  • Bay leaf (optional)

    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)

    Method:
      
    1. Finely chop onion, carrot and spinach. Tip: you can buy frozen spinach which is already chopped.

    2. Fry carrot and onion together until onion is clear and glassy.

    3. Add onion, carrot, spinach and rice to saucepan full of boiling water and cook together, stirring continuously.

    4. Add Vegeta, bay leaf (optional), salt and pepper.

    5. Once rice has cooked, remove from stove and make the 'zaprska.'

    6. Stir through the 'zaprska with the spinach and rice.

    7. Serve with Buttermilk or Greek Yoghurt.

Comments

Post a Comment

Popular posts from this blog

Zelnik so Praz (Macedonian Leek Pie)

Ingredients
800g plain white flour1 tsp salt2 tsp dry yeast1 tsp white sugar100ml oil250g melted butterWarm water

Filling2 leeks chopped finely300g ricotta cheese1 tbsp Bukovska piper (crushed dried chillies)Salt & pepper to taste
Method
In a small bowl, activate the yeast by stirring in 200ml warm water with the dry yeast and sugar. Leave in a warm place to riseCombine the flour, salt, oil and the risen yeast mixture in a large mixing bowl. While kneading the dough with your hands, slowly add warm water (approx 500ml or less) until you have a soft dough that is not too stickyDivide the dough in to two sectionsRoll flat each ball of dough with a rolling pin and smear with melted butter. Once covered in butter, fold the dough in to an envelope shape. Place each 'envelope' in a plastic bag and pop in to the fridge for 30 minutesIn the meantime, fry the leek until soft and glassy. Add the ricotta cheese and season with salt, pepper and Bukovska piper. Allow the filling to coolGre…

Mekici

Image from az-gotvia.bg
Ingredients:

250g full cream milk1 packet of dry yeast2 eggs1 tbsp of baking powder2 tbsp of sugar1 tbsp of salt250ml Buttermilk1kg of plain flour (may need more for kneading)
Ingredients (posni): 1kg white flour500ml of water1 packet of dry yeast1 tbsp of baking powder2 tbsp sugar1 tbsp salt
Method:
1. Activate yeast with 1/2 small cup of warm water and a pinch of sugar.
2. Combine all ingredients in a large mixing bowl 
3. Knead into a soft dough (it will be quite sticky)
4. Leave to rise
5. With oiled hands, pull out sections of the dough and stretch out with your hands. 
6. Fry in deep oil on medium heat.
Please note: Once dough has risen, you may brush with oil and place in the refrigerator to use later on. 




Maznik

Ingredients


700 gm '00' Special Flour or Plain FlourA pinch of dry yeast 50ml oil1 tbsp salt200ml mineral waterwarm water if necessaryfilling of choice i.e. feta and ricotta cheese
Method
Combine dry yeast with 1/4 cup of warm water and a teaspoon of sugarSift the flour in to a large mixing bowl and add the yeast once it has risenAdd oil, salt and mineral water and start to knead dough, adding warm water if necessary to form a soft doughSeparate dough into 6 small balls and flatten each ball into a round circleBrush each circle with oil and leave to rise for 30 minutesPlace a tablecloth on a dining table and sprinkle flour on cloth and doughRoll out the dough using a rolling pin then stretch out as wide as you can using your hands (this is the tricky part!)Once the dough has been stretched out very thin, cut off the edges and sprinkle oil all over the doughCover with filling then using the tablecloth, roll the dough into a sausage by slightly lifting the tablecloth (the dough sho…