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Kasa so Kofte

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For Kofte:
  • 500g pork minced meat 
  • 1 brown onion (or leek), finely diced
  • 1 egg
  • 1 piece of stale bread soaked in water
  • Vegeta, salt, pepper & oregano for seasoning

For Kasa:
  • 3 tbsp oil
  • 3 tbsp plain flour
  • 2 tomatoes 
  • 1 clove of garlic (optional)
  • 500ml cold water 
  • Vegeta, salt, pepper and parsley for seasoning


1. Combine all ingredients required for the Kofte and form into desired shape. Place in refrigerator for 2 hours to soak up the flavours

2. Remove from refrigerator and fry each Kofte in oil until cooked

3. Remove the skin from the tomatoes and finely chop or grate the tomatoes

4. In a fry pan, heat up the oil for the Kasa and add the flour. Combine well and fry for about 1 minute

5. Add the tomatoes and garlic and fry together with the flour and oil for another minute

6. Pour in the water and beat the mixture with an egg beater so there are no lumps. You may wish to add more or less water, depending on the desired thickness of the Kasa

7. Season the Kasa and leave to simmer for approximately 5 minutes

8. Add the Koftina to the Kasa and serve with lots of bread!



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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…