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Zelnik so Praz (Macedonian Leek Pie)

  • 800g plain white flour
  • 1 tsp salt
  • 2 tsp dry yeast
  • 1 tsp white sugar
  • 100ml oil
  • 250g melted butter
  • Warm water

  • 2 leeks chopped finely
  • 300g ricotta cheese
  • 1 tbsp Bukovska piper (crushed dried chillies)
  • Salt & pepper to taste


  1. 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 rise
  2. Combine 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 sticky
  3. Divide the dough in to two sections
  4. Roll 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 minutes
  5. In 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 cool
  6. Grease a large oven tray with butter
  7. Take one of the 'envelopes' from the fridge and roll out in to a thin pie crust slightly bigger than the oven tray. Place the crust in the greased oven tray and ensure that the sides are hanging over the edge of the tray
  8. Smear oil or butter over the crust, and pour the filling over the crust
  9. Take the other 'envelope' from the fridge and roll out in to a thin pie crust slightly bigger than the oven tray. Place the crust on top of the filling but keep the dough inside of the oven tray (scrunch the dough so it fits in the tray, which will add to the authentic look)
  10. Grab the overhanging dough and start twisting it in with your thumbs to combine in to the top layer of the dough. This will form a 'rope look' around the outside of the pie
  11. Place little squares of butter all over the top of the pie and bake at 200 degrees Celsius until browned
  12. Allow to cool before serving (Zelnik tastes the best when it is at room temperature)


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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…