This dish is characterized by layers that combine thinly sliced ​​eggplant, aromatic ground meat and rich spices.

Try the recipe for Turkish Eggplant Moussaka to discover the secrets of the perfect combination of flavors and textures that will change your ideas about the typical moussaka.

Necessary products for Turkish Eggplant Moussaka

• 3 medium-sized eggplants;
• 500 g. ground beef;
• 2 onions;
• 2 cloves of garlic;
• 2 tomatoes;
• 1 tsp. paprika;
• 1 tsp. cumin;
• 1 tsp. black pepper;
• 2 tbsp. olive oil;
• 100 ml tomato sauce;
• 1 tsp salt;
• 2 eggs;
• 200 ml yogurt.

How to make Turkish moussaka with eggplant

The first step in making Turkish moussaka with eggplant is to cut the eggplants into slices about 1-2 cm thick. After cutting them, salt them generously so that they can drain the bitterness that eggplants sometimes have. Leave them like that on a rack for about 30 minutes to drain the water from them.

Then heat the olive oil in a large pan and add the finely chopped onion and garlic, frying them over medium heat until they caramelize and turn golden. This will give the dish a unique aroma.

Once the onion and garlic have browned, add the ground meat to the pan and fry until golden brown and crumbled. When it is browned, add the chopped tomatoes, paprika, cumin, black pepper and salt. Mix well and let everything cook for another 10 minutes so that the flavors can blend and the dish becomes thicker.

When the meat is ready, rinse the eggplants, which you previously left to drain of the bitterness, and dry them with kitchen paper. Then fry them in a little olive oil in a separate pan until they soften and become golden and crispy on the outside. This is a step that will add extra texture to the moussaka.

Then, in a deep pan, start arranging the first layer of eggplants. Then add half of the meat mixture, distributing it evenly. The next layer is again eggplants, which you should place on top of the meat. Repeat the process until the products are finished, making sure to finish the last layer with eggplants.

To prepare a topping for the moussaka, you will need to beat the eggs and add the yogurt to them. Mix them well to obtain a homogeneous mixture. Pour this mixture over the moussaka, so that you cover all the layers. This will provide a creamy effect and will preserve the moisture in the dish.

Finally, bake the moussaka in a preheated oven at 180 degrees for about 40 minutes, or until the top turns golden brown. If you wish, you can leave the dish in the oven for a few more minutes to obtain a nice crispy crust.

Quick tips:

• If you want the moussaka to be juicier, you can add a little broth or water during baking to prevent it from becoming too dry.
• For less fat in the dish, you can fry the eggplants at a lower temperature or bake them in the oven to steam them evenly.

Turkish moussaka with eggplant is not only delicious, but also a pleasant dish that combines different textures and flavors. Enjoy the incredible taste that this dish provides, in a slightly different way than the standard moussaka that we are used to preparing most often.

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It’s unlikely that there’s anyone who hasn’t tried or heard of the royal pickle, which combines a variety of vegetables and is most commonly made with vinegar marinade when prepared in jars, or brine when made in a barrel.

How to make the marinade for royal pickles

In this article, we will look at how to prepare the marinade for this well-known pickle with variations for different jar capacities for your convenience.

The marinade usually consists of vinegar, salt, sugar, and water, which together give the typical sweet-sour taste of the pickles.

There are two types of marinade for this pickle: warm marinade and cold marinade. With the warm marinade, the ingredients are boiled on the stove, while with the cold one, they are poured directly into the jar and topped up with warm water.

Marinade for 700/800 ml jars

If you want to prepare a smaller quantity of pickles, for example in a 700 (720) or 800 ml jar, the marinade should be stronger and well-balanced. Here are the ingredients needed for such a jar:

• Vinegar (6%): 100 ml (up to the lower mark of the jar)
• Sugar: 1 tbsp (up to 2 tbsp)
• Salt: 1 tbsp
• Water: about 500 ml (the amount depends on how many vegetables you will have in the jar)
• Celery for aroma

Note: For an 800 ml jar, you can add slightly more of all the ingredients, on average by 1/8.

Method for 720/800 ml jars (compote jars):

For a cold marinade, pour all the ingredients into the jar in the amounts described above.

In a pot, mix the vinegar, salt, sugar, and water. Stir well until the salt and sugar are completely dissolved.

Wash and chop the desired vegetables (cauliflower, carrots, bell peppers…). You can also add spices of your choice, such as celery or garlic.

Pack the vegetables tightly in the jar and pour the marinade so that it covers the vegetables. Seal the jar, turn it upside down, and then store it in a cool place.

Marinade for royal pickles in 3-liter jars

If you want to make a larger quantity of pickles, the following recipe is calculated for a 3-liter jar:

• Vinegar (6%): 300 ml (or up to the lower mark of the jar)
• Sugar: 3 tbsp
• Salt: 2 to 3 tbsp
• Water: about 2 liters
• Celery and other spices as desired (black peppercorns, bay leaves, allspice)

Method for 3-liter jars:

For a cold marinade, pour all the ingredients into the jar in the amounts described above.

For a warm marinade: bring the water to a boil in a suitable pot and add the salt, sugar, and vinegar. Let the solution come to a boil, stirring until the salt and sugar are completely dissolved.

Chop the vegetables into large pieces. The most commonly used are carrots, cauliflower, and bell peppers, but you can also add chili peppers, cabbage, green tomatoes, cucumbers, and others. Add celery leaves. You can also add garlic and parsley if desired.

Pack the vegetables tightly in the 3-liter jar and pour the warm (not hot) marinade so that it completely covers them.

Close the jars with lids, turn them upside down to mix the ingredients, and after a day, move them to a cool place.

Useful tips for the marinade:

• Additions: For a richer flavor, you can add spices like dill, mustard seeds, or allspice to the marinade. They give the pickles a unique taste.
• Vinegar: A 6% vinegar concentration is most commonly used. If you use stronger vinegar (e.g., 9%), you can reduce its quantity in proportion to the water.

By following the correct proportions for the marinade and its preparation, you can make the perfect pickle for any occasion.

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Ready-made pie crusts have become increasingly popular in recent years because they are easy to use and can be found in almost any grocery store or supermarket.

Classic Bulgarian Banitsa with ready crusts

It is recommended to use round ready-made sach shells. In this recipe, I have used Odrin crusts, but the pie is almost equally delicious with other similar ready-made crusts.

Necessary products

• 1 pack of ready-made crusts (round, preferably sach)
• 300-250 g of cheese (can also be sheep, it makes the pastry even tastier);
• 5 eggs;
• 400-500 g bucket of yogurt;
• 100 ml of carbonated water;
• 1 baking powder;
• 100 g of butter;
• oil.

How to make a pie with ready-made crusts

We start by mixing yogurt, eggs, carbonated water and baking powder in a bowl. You can also use ordinary lukewarm water, but with carbonated water, the cake puffs up more and becomes fluffier. You take the first bark from the pack and grow it. Spread out the first crust, brush it with oil.

Prepare a silicone brush (optional). You can brush onto the bark for an even spread of c or scoop onto the bark in a circular motion. Crumble cheese all over the crust, spreading it out so everyone has it.

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Baked Sea bream recipe

The recipe for baked sea bream is more of an instruction than something that might give you difficulties, such as making a difficult pastry or a more complicated recipe.

Necessary products:

• 1 fresh bream;
• 20 g of butter;
• fresh thyme;
• white pepper;
• lemon;
• that.

For the sauce

• 2 tbsp. olive oil;
• 3 tbsp. freshly squeezed lemon juice;
• fresh dill;
• that.

Method of preparation

Clean the fish from the insides, wash it well and dry it. Salt the fish inside, put white pepper and thyme and three slices of lemon. Put a lump of butter inside the fish and the rest on top. Bake the bream in a preheated oven at 180 degrees for 25-30 minutes.

Meanwhile, make the sauce by mixing olive oil, lemon juice, finely chopped dill and salt to taste. Serve the fish warm with the sauce.

Enjoy!

If you liked our recipe for delicious baked bream, check out our other recipes for baked sea bream.

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This biscuit cake may not be the most suitable cake for a public holiday, but at least you know what you are putting in it and can control the products as you see fit.

Biscuit Cake With Homemade Egg Cream

This Homemade Cream Biscuit Cake is easy to make and even quicker to make. You can also use cream for sticking from ready-made packets of starch with milk, but we advise you to make this delicious homemade egg cream, which will only take you 15 minutes. You will need about another 10 minutes after that to assemble the cake. Here are the necessary products:

For the homemade custard:

• 1 liter of fresh milk;
• 6 egg yolks;
• 50 g of butter;
• 1 tsp. sugar;
• 1 vanilla;
• 70 g of natural corn starch.

For the cake

• 2 or 3 packages of vanilla biscuits (depending on the size of your pan);
• 1/2 package crushed chocolate chip cookies for sprinkling;
• 50 g of melted chocolate for decoration (optional).

Method of preparation

Separate 200 ml of milk and heat the rest on the stove over medium heat. Beat the egg yolks with sugar and starch in the separated milk with a whisk.

You should add the whipped mixture to the already heated mixture and stir until the cream thickens completely. Set aside and add the vanilla and butter and mix well. Most of the work is done.

The success of this biscuit cake is guaranteed as long as you prepare the homemade egg cream and let the cake sit for at least 10 hours to absorb it.

Enjoy!

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It originates from the western part of the Georgian regions of Abkhazia and Adjara. The dough is usually made with eggs, water, butter and flour , while the cheese filling is either Georgian cheese or a combination of ricotta, mozzarella and feta. Due to the fact that it is a layered dish with delicate sheets of dough, the achma pie is very similar to the Bulgarian  bathed banitza.

Make achma pie according to this recipe and make your loved ones happy. In this recipe, we used white cheese due to the fact that they are more common and more accessible, but if you have the above softer cheeses on hand, you can try them. Approximate cooking time is 1 hour.

Recipe for Achma Pie

• 4 tsp. flour;
• 2 eggs;
• 200 ml. hot water;
• 1/2 tsp. сodium bicarbonate;
• 350 g of cow’s cheese;
• 350 g of sheep’s cheese;
• 200 g of butter;
• salt to taste.

Method of preparation

Knead the dough by beating the eggs in a bowl, adding the oil, salt, flour, baking soda and water. Divide the mixed dough into 10 equal parts, one of which should be relatively larger.

Roll each one and dip it in boiling water for 2 minutes, then immediately put it in cold water and take it out. This process will make the skins afterwards soft, fluffy and curly.

Apply a generous amount of melted butter, then add cheese, add another layer of butter, and repeat this process until the crusts are finished. Finally, cover the pie with the first layer of the rolled out large crust. Cut into squares, spread the rest of the butter on the places where the pastry is cut.

Put the achma pie ready for baking in an oven heated to 180 degrees and bake for about 45 minutes or until done.

Enjoy!

Don’t miss our easy cheese pie recipe.

The post Georgian Achma Pie – Fluffy and Delicious Dish For Just an Hour appeared first on cookfor.fun.

For this recipe, it is good to choose fresh meat, and if possible, the cabbage is homemade.

Sauerkraut With Pork In Oven

With this test, we guarantee you’ll be happy with the end result, with almost no room for error as long as you follow the steps below.

Necessary products

• 700 pork meat;
• 1 medium-sized head of sauerkraut ;
• paprika;
• fenugreek;
• vegetable oil.

How To Make Sauerkraut With Pork In Oven

Wash and dry the pork well. Pour a little oil into a suitable pot and fry the meat until golden. In the same fat, add half of the previously chopped sauerkraut, and put the fried pieces of meat on top of it, then add the rest of the cabbage. Pour 200ml of cabbage juice (if you like) and 200ml of water into the pot and let it cook on low heat.

When the meat is already cooked, remove the dish from the heat. You should fry the red pepper in oil and add it together with the fenugreek.

Sauerkraut With Pork In Oven – Recipe #2

• 800 g of pork meat;
• 1000-1500 gr of sauerkraut;
• 100 ml of vegetable oil;
• dried peppers;
• paprika;
• salt (if needed);
• cumin.

The method of preparing for this sauerkraut with pork in oven does not differ much, the difference is that dried peppers are used, which add a specific aroma and taste to the dish. Cumin, on the other hand, which is extremely typical of dried appetizers , contributes to the richer winter taste of the dish. There are certainly people who do not like it, but for those who like it, it is simply mandatory to season the pork with cabbage for an even richer taste.

Bon apetit!

See also: Cabbage rolls with sauerkraut

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Farmhouse Bread Ingredients

• 500 g white flour type 450 (preferably organic);
• 300 g of whole grain flour type 650;
• 1 cube of live yeast;
• 350 ml. hot water;
• 2 tbsp. yoghurt;
• 3 grams of salt;
• 1 tbsp. copper;
• 2 tbsp. melted butter;
• 50 g mixed nuts or optional.

Here’s How To Make Delicious Farmhouse Bread

In a large bowl, mix the yeast, yogurt, slightly warmed water, and melted honey and butter. Gradually add the flour and salt until you get a soft and sticky dough. Knead gently until you get a nice elastic dough, then add the dried nuts.

Cover the dough and let it rise for about 1 hour. After it has doubled in volume, transfer it to a pre-greased tray and let it stand for another 30 minutes.

farmhouse bread will give your meal an authentic taste and incomparable pleasure.

Check out our other recipe for real homemade bread.

Breakfast recipe: Cheese muffins

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Pork and Potato Stew Recipe

• 600 g pork (from the shoulder or neck);
• 600 g of potatoes;
• 1  carrot;
• 1 onion;
• 5-6 pcs. okra;
• 2 pcs. green pepper;
• 200 g of tomatoes (grated);
• 2 tsp red pepper;
• 2 pcs. Bay leaf;
• 100 ml. vegetable oil;
• parsley;
• pepper;
• jojen;
• 1 tsp disgusting;
• salt to taste.

How To Make

Cut the pork into large cubes and fry it in the hot fat. Add a little water and simmer until done. Add finely chopped onion, carrots, okra and green peppers to it and stew for another 6-7 minutes.

Add the grated tomatoes, red pepper and cook for another 5-6 minutes. You should also add the coarsely chopped potatoes, season with salt to taste, black pepper, parsley and bay leaf.

Add enough warm water to cover all the components of the dish and cook until the potatoes are ready. Remove from the heat and add the flour mixed with a little water, stirring constantly to thicken the stew. Return the pot to the heat and cook for another 6-7 minutes.

Serve warm, garnished with finely chopped parsley.

Enjoy!

If you liked our Pork and Potato Stew Recipe, check out our other suggestions for:

Traditional pork sasusage recipe

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See also: Poached Eggs from Panagurishte

Egg Cream Cones Recipe

The ingredients for these custard cones are a bit more, but well worth the time and effort. If you remember these milk cream cones, make your children too, these delicious sweets that are guaranteed to be etched in their minds for a lifetime. The view from the many filled cream cones on the table is simply impressive.

For the dough

• 2 large or 3 smaller eggs;
• 240 g of sugar;
• 300 g of yogurt;
• 300 ml. vegetable fat (oil);
• about 900 g of flour;
• 1/2 tsp. baking soda;
• 1 baking powder;
• vanilla.

For the cream

• 1200 ml. milk;
• 270 g of sugar;
• 7 egg yolks;
• 80 g corn starch (natural);
• vanilla;
• 70 g of butter.

How To Make Egg Cream Cones

Eggs and sugar are beaten until fluffy cream is obtained. Yogurt, in which soda, vanilla and baking powder are previously dissolved, is added to them.

Add the vegetable fat and beat briefly. Gradually add the flour and knead a medium hard dough. The finished dough is left to rest for 20-30 minutes.

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