Tran

Pokrivarnik (Koprivarnik)

Ingredients:

  • for the stuffing: nettles, yoghurt, white cheese, eggs, flour, sunflower oil
  • for the dough: flour, salt, lukewarm water, yeast

 

Method:

Wash the nettles, chop finely and cover with boiling water. Then drain the nettles and add the yoghurt, white cheese, egg, and a little bit of sunflower oil. Grease a baking dish and lay inside a rolled out sheet of pastry. Pour the mixture over and wrap with the sheet of pastry on all sides. Arrange around it the other sheets of pastry, all of them rolled up and sprinkled in advance with some oil, egg and white cheese. Cover the whole thing with another sheet of pastry and bake in a moderate oven. In older times, the koprivarnik was made in a podnitsa (flat clay baking dish) under a vrashnik (convex iron lid).



Gyuvech

Ingredients:

potatoes, onion, tomatoes, peppers, rice, meat, salt, water, sunflower oil

 

Method:

Slightly fry and stew the onion in oil. Add the potatoes, peeled and chopped into small cubes, the chopped tomatoes, peppers, and the rice. Then add sunflower oil, salt to taste and two cups water. Leave to simmer under a vrashnik (convex iron lid). The guyvech can also be made with meat which should be boiled and fried in advance.

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