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Kompir Mandza so Grasak (Potato and Pea Stew)

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*4 potatoes (cut into quarters)
*2 carrots
*1 brown onion
*1 green bullhorn pepper
*2 cloves of garlic
*1 tomato
*400g frozen peas
*Vegeta, pepper & salt to taste
*Vegetable oil for frying
*Optional: 1 tin of ‘Podravka Beef Goulash’
*Optional: diced beef (I prefer tender Eye Fillet) 

*2 tablespoons of plain flour
*2 tablespoons of red paprika
*30 ml of vegetable oil


1. Finely chop carrots, onion, bullhorn pepper, garlic and tomato. Optional: also dice the meat

2. Heat 2 tablespoons of vegetable oil and fry the chopped onion, carrots, bullhorn pepper and garlic until glassy and soft. Optional: also fry diced meat with the vegetables until browned. Stir in the chopped tomato and fry for another minute

3. Peel and cut potatoes into quarters, then add to saucepan of boiling water. Boil together with the fried vegetables for 20 minutes or until potatoes are cooked but not too soft

4. Add frozen peas (and optional tin of Beef Goulash) and boil together for 5 minutes

5. Season with Vegeta, pepper and salt (to taste)

6. To thicken the stew, you will need a small frying pan to create the 'zaprska'. Heat the oil and add the flour. Stir until the flour has dissolved, then stir in the red paprika. Once the 'zaprska' starts bubbling, remove from the stove, add to the saucepan and stir

7. Serve with crunchy bread and feta cheese


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Zelnik so Praz (Macedonian Leek Pie)

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
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…


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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
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. 



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
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…