Hot answers tagged balkan-cuisine
It is honeydew honey. It is not made from nectar, but from tree parasite secretions. It has a quite different taste from regular flower/nectar honey, and it is much darker. Sometimes it is also called forest honey. Wikipedia has a paragraph on it: http://en.wikipedia.org/wiki/Honey#Honeydew_honey There is a slim possibility that it is not a real honey at ...
This is definitely a rapa whelk. These are indigenous to the seas in the far East, but got somehow imported into the Black Sea and overtook the ecosystem. First, people around the Black sea didn't have much use for them. The waves washed the shells of dead whelks ashore and these got crafted into souvenirs for tourists. Then, people started fishing them ...
That's not batter, that's yeast dough. It is called Мекица (transliteration: mekitza) in Bulgarian, Google Translate says the Serbian word is Колачи (transliteration: kolachi), which I find somewhat strange, as in Bulgarian, колачета is a different food. Maybe somebody can supply the correct Serbian word (or affirm that kolachi is correct). In itself, it is ...
I'm serbian and KOLACI means cake in Serbian. What you are looking for iz MEKIKE in balkan countries and it is called USHTIPAK plural: USHTIPCI in SERBIA
I've now found them on sale in a posh supermarket in Skopje, Macedonia. This time labelled: потекло скопско пиперки везени благи / кг Which Google Translate massages into: origin Skopje peppers embroidered mild / kg So an answer is "пиперки везени" or "embroidered peppers", for at least one name used in at least one ...
They look like a species of whelk, which is a catch-all term for sea-snails. See the Wikipedia article here.
The Serbian term is mekika (singular) or mekike (plural). This simple food is made from yeast dough - you just deep-fry pieces of it in a pan. The size and shape depends on the person who makes them. As mentioned above, there is another, very similar dish called uštipak (pronounced as "ushtipak") . The only difference between the two that I can think of is ...
Judging from search results and the handy firefox babelfish addon, the peasant (or country-style) omelette seems to be, as you suspected, one of those dishes where anything handy is thrown in. EDIT: the firefox addon is actually unnecessary as google provides an option on the search results page for translated versions of the search results.
I anticipate someone being able to answer this better than me, but my guess is that the glaze totally protects the ceramic of the pot, as long as there are no cracks or chips in it. You should be able to soak and scrub (but I would avoid scouring) the pot with impunity. A rough edged sponge is almost always a better choice than a metal scouring pad when ...
The peppers you have on the picture are called Vezena Peppers. I'm in the USA and I am unable to find seeds for these.
This is really about water content, not flavor. Eggplant contains a lot of water, and there can be plenty left after baking or grilling. If you then make a mashed/pureed spread like this, that water could make it a lot more liquid than you want. That said, if you really thoroughly roast or grill the eggplant, you can get enough of the water out of it that ...
Speaking as a potter, do not use the wire pad. The pot you have is a very low-fire ceramic, and the glaze is most likely softer than steel, so a wire pad could scratch the inside of the pot irreparably. Note that this is not true of high-fire ceramic, which is harder than steel (as is glass). There is no issue with soaking the pot, really. Water will ...
this is the oldest chili from Serbia (from the year 1300), they are called embroidery chili, they are either very hot or not, when dry, they are chopped and crushed, they are amazing tasting.
Try half and half sirloin and chuck for your beef. If you're grinding your own or can otherwise get quite specific, use sirloin tips. Ground, they're just as good as the much more expensive top sirloin. Sirloin will be low in fat, but will still have great flavor. I have used a combination of 1/2 lamb, 1/4 beef chuck and 1/4 beef sirloin tips to great ...
Draining the water also helps getting rid of a somewhat bitter taste eggplants may have, especially if they are overripe. If you start with a fresh, young eggplant which is relatively light to its size (that's the best way to pick eggplants), then there's no need to bother with draining. The heavier eggplants may need draining, depending on their type and ...
(Almost) all of the peppers and chilies in the US are covered w/ a food grade wax. I, for the life of me, couldn't find any pictures of chili peppers without the paraffin. But that's what I think that is. Hot chilis that have not been treated w/ wax.
It is not Mekitza, but "mekika" - that's correct name. Pronouncing mekika (just like it is written)
It's a conch, the common name for an edible marine snail. Not an oyster for sure. :)
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