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Showing 9 recipes of 72
Traditional Macedonian Drob Sarma
Batch
A rich, oven-baked delicacy made with seasoned lamb offal, aromatic mint, and a creamy yogurt-egg glaze.
Prep time: 30 minutes
Cook time: 1 hour 45 minutes (total)
Servings: 4–6 people
Ingredients
500g Lamb offal (liver, lungs, heart)
1 Lamb caul fat (optional, for wrapping)
2 Large onions, finely chopped
1 cup Rice, parboiled
Spices: Ground red paprika, dried mint, salt, and black pepper
Topping: 3 Eggs mixed with 250g thick yogurt or sour milk
Olive oil and 30ml Vinegar (for the initial boil)
Instructions
1. Prep the Offal
The Cleanse: Boil the lamb offal in salted water with 30ml of vinegar for 15 minutes. Drain and rinse thoroughly under cold water.
The Tenderize: Boil the rinsed offal again in fresh salted water for about 1 hour until tender.
The Chop: Once cooled, finely dice the offal into small pieces.
2. Sauté the Base
Heat olive oil in a large pan. Add the onions and sauté until translucent and soft. Add the chopped offal to the pan and season generously with red paprika, dried mint, salt, and pepper. Cook for 10–15 minutes to let the flavors develop.
3. Incorporate the Rice
Wash the rice and parboil it briefly in a separate pot. Drain well and fold it into the offal and onion mixture.
4. Assemble
With Caul Fat: If using lamb caul fat, spread it out and cut into squares. Place a portion of the mixture in the center and wrap it into a neat parcel.
Standard Method: If not using caul fat, simply spread the mixture evenly into a greased baking dish.
5. Bake & Glaze
Initial Bake: Preheat the oven to 220°C. Place the dish inside.
The Topping: While it bakes, whisk the eggs and yogurt with a pinch of salt.
The Finish: After about 15–20 minutes of baking, pour the egg-yogurt mixture over the sarma. Return to the oven for another 10–15 minutes until the top is golden brown and bubbly.
Enjoy!
Variation: While the yogurt-egg glaze is traditional, it is entirely optional. For a lighter, more rustic finish, you can skip the topping and simply sprinkle the caul fat with sweet ground paprika before baking to achieve a deep golden color and smoky aroma.
Ingredients
250
Gram
600
Gram
150
Gram
200
Gram
150
Gram
150
Gram
20
Gram
15
Gram
4
Gram
Public
Traditional Old School Eggplant Moussaka
Portable
Batch
Traditional Old-School Eggplant Moussaka
A rustic, authentic take on a classic. No heavy béchamel or modern fillers—just the rich, natural flavors of fresh vegetables and seasoned meat.
Preparation
1. Prepare the Vegetables
Prep: Wash the pepper and carrot. Peel the onion and carrot.
Cut: Dice the onion and pepper finely and shred the carrot.
2. Sauté the Aromatics
In a sauté pot, heat 2 tbsp of olive oil.
Sauté the onion for 3–4 minutes.
Add the diced pepper and sauté for another 3–4 minutes.
Incorporate the shredded carrot and cook for a final 3–4 minutes.
Stir in 1 tbsp of sweet red pepper flakes and 1 minced garlic clove. Sauté for 30–40 seconds until fragrant.
3. Brown the Meat
Add the ground meat (a 70:30 beef-to-pork ratio is recommended).
Use a meat masher or fork to break up any lumps. Sauté the mixture until the meat is browned and no longer pink.
4. Season the Filling
Stir in 150 mil of tomato sauce.
Add 1 tbsp sweet ground paprika (smoked if you have), 2/3 tsp salt, 1/2 tsp black pepper, 1/3 of tsp ground cumin, 1 tsp dried basil and 1/2 tsp oregano.
Add 1 tsp soy sauce and 5 gr. of dried (crashed and soaked in water in very small bowl) porcini mushrooms.
Mix for 1 minute, then remove the pot from the heat and set aside.
5. Prep and Pre-Fry the Eggplant
Eggplant: Wash and slice the eggplant into 5–7 mm thick pieces (rounds or long slices). Place on a plate, season lightly with salt, and cover with paper towels for 15–20 minutes to draw out moisture.
Pre-Fry: Pat the eggplant slices dry. Separate the eggplant pieces in two parts. One part for the bottom of the baking pot and second for the upper layer. Brush all eggplant pieces with olive oil. Put a nonstick skilet on the stove on medium heat. Fry the eggplant pieces for 4-5 min. until they got brown with little bit of charred black spots. While this batch is frying sprinkle some flower over the second batch of eggplant pieces. ( Very thin layer of flower on both sides). Fry this batch over medium high heat until golden brown.
Arrange the first batch of eggplant slice as a bottom layer. Spread the filling and cover it with the second batch of fried eggplant pieces.
7. Prepare the Topping & Broth
The Sauce: To the pot used for the meat, add 1 glass of water 100 mil tbsp tomato sauce, 1/2 tsp black pepper, 1/3 tsp salt, 1/2 tsp dried oregano, 1/3 tsp ground cumin a splash of olive oil. bring it to boil and cook for additional 2 min. Pour this evenly over the top layer of eggplant spreading with spoon over the all eggplant pieces and meat.
8. Bake and Grill
Bake at 180°C for 35 minutes.
Switch the oven to the Grill (broil) setting. Keep the dish on the middle rack and grill for 6–7 minutes until the potatoes are golden and crisp.
9. Rest and Serve
Allow the moussaka to rest for 10–15 minutes. This is crucial for the flavors to meld and the layers to set before "devouring."
Bon Appétit!
Ingredients
800
Gram
500
Gram
30
Milliliter
60
Gram
30
Gram
60
Gram
30
Gram
10
Gram
4
Gram
Public
Traditional Old School Moussaka
Batch
Traditional Old-School Moussaka
A rustic, authentic take on a classic. No heavy béchamel or modern fillers—just the rich, natural flavors of fresh vegetables and seasoned meat.
Preparation
1. Prepare the Vegetables
Prep: Wash the leek and carrot. Peel the onion and carrot.
Cut: Dice the onion finely, slice the leek into thin half-moons, and shred the carrot.
2. Sauté the Aromatics
In a sauté pot, heat 2 tbsp of olive oil.
Sauté the onion for 3–4 minutes.
Add the leek half-moons and sauté for another 3–4 minutes.
Incorporate the shredded carrot and cook for a final 3–4 minutes.
Stir in 1 tbsp of sweet red pepper flakes and 1 minced garlic clove. Sauté for 30–40 seconds until fragrant.
3. Brown the Meat
Add the ground meat (a 70:30 beef-to-pork ratio is recommended).
Use a meat masher or fork to break up any lumps. Sauté the mixture until the meat is browned and no longer pink.
4. Season the Filling
Stir in 2 tbsp of tomato purée.
Add 1 tbsp sweet ground paprika, 2/3 tsp salt, and 1/2 tsp black pepper.
Mix for 1 minute, then remove the pot from the heat and set aside.
5. Prep and Pre-Bake the Eggplant & Potatoes
Eggplant: Wash and slice the eggplant into 5–7 mm thick pieces (rounds or long slices). Place on a plate, season lightly with salt, and cover with paper towels for 15–20 minutes to draw out moisture.
Potatoes: Peel and slice the potatoes into 5 mm thick rounds.
Pre-Bake: Pat the eggplant slices dry. Line two baking sheets with parchment paper and drizzle with olive oil. Arrange the eggplant and potato slices in a single layer. Drizzle the tops with more olive oil.
Oven Time: Bake at 180°C for 25 minutes.
6. Layer the Moussaka
Lightly drizzle the bottom of a baking dish with olive oil.
Layer 1: Create a base using all the pre-baked eggplant slices.
Layer 2: Evenly spread the meat and vegetable mixture over the eggplant.
Layer 3: Finish by shingling the potato slices across the top.
7. Prepare the Topping & Broth
The Sauce: In a small bowl, whisk together 2 tbsp tomato purée, 1/2 tsp black pepper, 1/3 tsp salt, 1/2 tsp dried oregano, a splash of olive oil, and 1/3 glass of water. Pour this evenly over the top layer of potatoes.
The Moisture: To the pot used for the meat, add 1 glass of water and bring to a boil to pick up the remaining flavors. Pour this liquid into the side of the baking dish.
8. Bake and Grill
Bake at 180°C for 35 minutes.
Switch the oven to the Grill (broil) setting. Keep the dish on the middle rack and grill for 6–7 minutes until the potatoes are golden and crisp.
9. Rest and Serve
Allow the moussaka to rest for 10–15 minutes. This is crucial for the flavors to meld and the layers to set before "devouring."
Bon Appétit!
Ingredients
250
Gram
300
Gram
350
Gram
150
Gram
25
Milliliter
60
Gram
40
Gram
30
Gram
30
Gram
10
Gram
4
Gram
Public
Traditional Roasted Stuffed Bell Peppers
1. Prepare the Filling
In a large skillet, warm a splash of olive oil over medium heat.
Sauté the diced onion for 2–3 minutes until translucent. Add the leak that has been cut to thinly half circles. Cook on medium 5 min.
Add the shredded carrot and cook another 2 minutes.
Add paprika flakes and stir in with the minced garlic for 30 seconds.
2. Cook the Meat
Add the ground beef and pork.
Break up any lumps and cook until the meat is lightly browned.
3. Season & Add Rice
Sprinkle in sweet paprika and hot flakes.
Stir in half a tsp of soy sauce and half of the tomato sauce.
Add the rinsed rice and sauté for 2 minutes to coat the grains.
4. Roast the Peppers
Line a dry skillet or grill pan with baking paper.
Roast the red peppers on all sides until lightly charred and softened.
When cool enough to handle, peel off the skin if desired, remove seeds and membranes.
5. Stuff & Arrange
Fill each pepper with the hot meat-rice mixture.
Set the stuffed peppers upright in a Dutch oven or deep baking dish.
6. Make the Sauce
Deglaze the meat skillet with the measured water.
Add the remaining tomato sauce and bring to a gentle boil.
Taste and adjust seasoning.
7. Bake
Pour the hot sauce around (not over) the peppers.
Cover with a lid or foil and bake at 190 °C / 375 °F for 30 minutes.
Uncover and bake another 20 minutes, until the rice is tender and the sauce is slightly reduced.
8. Serve
Let rest for 5 minutes.
Spoon some of the tomato sauce over the peppers and enjoy!
Ingredients
250
Gram
40
Gram
200
Gram
100
Gram
60
Gram
25
Gram
3
Gram
8
Gram
4
Gram
3
Gram
3
Gram
30
Gram
Tuna Burger with sweet potato chips
1. Cut onion and celery on small dices
2. Mix them with tuna. Add 2 eggs, salt, ground paprika and parsley
3. Pill the sweet potato. Make thin strips with potato piler
4. Make burgers with your hands and fry them. 7 min per side. Deep fry the sweet potato strips
Ingredients
500
Gram
75
Gram
20
Gram
4
Gram
110
Gram
250
Gram
30
Gram
4
Gram
3
Gram
Public
Turlitava
Batch
1. Cut the pork meat to dices of about the same size. Put in bowl. Add salt and pepper , 4 gr of vinegar and 10 gr of olive oil. Mix well ad leave it for 20- 30 min.
2. Cut all vegetables to dices of about 2 cm per side.
3. Saute the vegetables starting with onion than paprika and carrots, than egg plant and at the end zucchini.This should take about 20-25 min.
4. While sauntering the vegetables, put another skillet on high heat and fry the meat until the vinegar evaporated. About 6-7 min.
5. Add the meat in the pot with the vegetables. Pour 150 mil of tomato sauce. Bring it to boil. Add salt, ground sweet paprika, 3-4 drops of Worcester sauce and one tea spoon of hot paprika flakes.
6. Transfer the content in a baking pot and put it in the preheated oven on 180 C. Bake with lid on ( or covered with aluminum foil) for 1h 45 min.
Take the lid off ( or the aluminum foil) and bake uncovered for 15 min.
Ingredients
100
Gram
80
Gram
5
Gram
80
Gram
300
Gram
300
Gram
200
Gram
20
Gram
150
Gram
Public
Vegetable and Mushroom Moussaka
Vegetable and Mushroom Moussaka
1. Preparing the Eggplant
Slice the eggplant into strips (5-6 mm thick). Salt them and let them rest for 10-15 minutes to remove the bitterness. Pat dry the excess moisture and arrange them on a baking sheet lined with oiled parchment paper. Drizzle with olive oil and bake at 180°C for about 30 minutes.
2. Preparing the Vegetables
Sauté the chopped onion in olive oil. After 2-3 minutes, add the coarsely chopped leek and grated carrot. Simmer for 10-15 minutes, adding a little water or vegetable broth if needed. Once the liquid evaporates, add mild crushed red pepper (bukovec) and sauté briefly with the mix.
3. Preparing the Mushrooms
In a separate pan over medium heat, sauté the mushrooms in olive oil for 15 minutes. Toward the end, season with salt, dried basil, and one minced garlic clove.
4. Preparing the Potatoes
Peel and slice the potatoes into thin rounds. Place them in a pot of boiling salted water. Boil for about 10 minutes until they soften but are still firm enough to hold their shape without falling apart.
5. Preparing the Topping
In a small bowl, mix 2 heaping tablespoons of sour cream with 30-40g of shredded cheese (Emental, Gouda, or similar) until it reaches a semi-liquid consistency.
6. Assembling the Moussaka
Layer the ingredients in a baking dish in the following order:
Bottom: Roasted eggplant strips.
Second: The onion, leek, and carrot mix. (Optional: sprinkle a handful of crushed walnuts and fresh parsley here).
Third: Sautéed mushrooms.
Fourth: A generous layer of shredded white cow cheese (Feta-style).
Top: Boiled potato slices brushed with the sour cream and cheese mixture. Drizzle with a little olive oil.
7. Baking
Bake for 40 minutes at 180°C or until the potatoes and the topping turn golden brown.
Enjoy!
Ingredients
250
Gram
300
Gram
150
Gram
100
Gram
80
Gram
40
Gram
200
Gram
20
Gram
40
Gram
40
Gram
10
Gram
Public
White Protein snack
13 min
Portable
Roast walnuts. ( You could do it on the stove, bit very satisfying in microwave). Water your hands and shake the walnuts with them to easily salt them. Put them in microwave for 3 min.
In the same bowl add cottage cheese and sheep sour milk.
Drizzle with olive oil.
Ingredients
Public
Creamy "Fit and Sate" Salad with Cucumber, Ham and White Cheese
20 min
Тhis salad is the perfect blend of freshness and protein. The key is to squeeze the cucumber well – the more water you remove, the creamier and tastier the salad will be.
1. Peel the cucumber and grate it on the coarse side of the grater.
2. Salt the grated cucumber and let it stand for 15 minutes, ideally in a colander, to release its liquid.
3. While the cucumber rests, cut the ham into small cubes and grate the white cheese.
4. Firmly press the grated cucumber with your hands to squeeze out as much water as possible.
5. Add sour cream (or Greek yogurt for more proteins), olive oil, and lemon juice to the squeezed cucumber, ham, and cheese.
6. Mix all ingredients well and season with salt and black pepper to taste.