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  • #346874

    Anonymous

    Okie fellow brothers and sisters! 

    I'm working on collecting traditional ethnic holiday recipes from around the world.  I love to cook, love to try things, and love ethnic food.  I also love the stories and reasons behind the traditions. 

    Sooooooo… I'm curious.  What are some traditional recipes in your family that you can share with me without breaking some family secrets?  I'm talking anything from main meals to sides and sauces and desserts.. ANYTHING. And when you share them, please let me know of any techniques, stories, personal traditions, etc that you can and are willing to share with me. 

    I greatly appreciate it!!! 

    #434296

    Anonymous

    Nothing?  :(

    #434297

    Anonymous

    Wait for a first colder day and make:

    image

    Sarma

    Place the stock ingredients in a large pot. Cover with water, bring to the boil and simmer for 1 hour. Strain and cool before using, skimming the fat from the surface if necessary.

    To make the rolls, heat the oil in a frying pan and fry the shallots, garlic and speck for a few minutes, then stir in the paprika. Remove from the heat and leave to cool. Combine with the minced meat, stock cube, mustard powder and pepper. Stir in the rice, egg and parsley. Mix well with your hands.

    Place the cabbage leaves on a board and add 3 tablespoons of the mixture to each one. Shape the stuffing into a sausage and roll up inside the leaves, tucking the ends of the leaves back into the rolls.

    To cook the rolls, lay the sauerkraut over the base of a large pot. Add the rolls, tucking the speck pieces in between. There will be 2–3 layers in the pot. Pour over the cooled stock and gently bring to the boil. Simmer for 1½ hours.

    Heat the vegetable oil in a frying pan and add the garlic, shallots, mustard powder, flour, stock cubes and paprika. Stir to a thick paste then add a small amount of stock from the simmering rolls to make a smooth sauce. Pour over the rolls and stir through. Simmer the rolls for a further 30 minutes.

    Serve with mashed potato.

    Ingredients

    Stock

        500 g chicken wings
        250 g beef oxtail
        1 piece dried pork rib
        2 celery stalks, roughly chopped
        2 carrots, chopped
        1 vegetable stock cube
        salt and pepper

    Rolls

        125 ml (½ cup) vegetable oil
        8 shallots, diced
        3 garlic cloves, crushed
        250 g speck, finely chopped
        2 tbsp sweet paprika
        500 g minced beef topside
        500 g minced pork neck
        1 vegetable stock cube, crumbled
        1 tsp mustard powder
        1 tsp freshly ground black pepper
        250 g arborio rice
        2 eggs, beaten
        ½ cup chopped flat-leaf parsley
        20 pickled cabbage leaves (large leaves can be cut in half to make 2 leaves)

    To cook

        200 g sauerkraut
        500 g speck, cut into 3 x 5 cm pieces
        60 ml (¼ cup) vegetable oil
        2 garlic cloves, crushed
        2 shallots, diced
        2 tsp mustard powder
        2 tbsp plain flour
        1–2 vegetable stock cubes
        1 tbsp sweet paprika

    Cook's notes

    Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

    #434298

    Anonymous

    [img width=820 height=615]http://2.bp.blogspot.com/-VN2kyWKlf40/UTrypRFqUQI/AAAAAAAADCQ/HNDt59P1Nhc/s1600/DSCN3188.JPG” />
    Тиквеник

    I'm not really sure how it's done but we eat it for Christmas (or whenever you feel like to). It's like an Apfelstrudel with pumpkin instead of apples, hence the orange colour. Not being into the cooking very much I realise I'm not very helpful but it's really yummy from the end user's perspective.

    #434299

    Anonymous

    All types of pita's and burek's are always a good choice. Kiflice made with Serbian cheese, or jam, also.

    The story behind the food? I guess it'd always be the empty stomach.  ::) :D

    #434300

    Anonymous

    Thanks!!  Loving this.. :)  Appreciate anything that can be shared. <3

    #434301

    Anonymous

    http://www.coolinarika.com/recept/797399/
    Fritule, very easy to make them :D

    #434593

    Anonymous

    So good, too! :) Thanks, Knezlan!

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