The goal of the activity is to share memories and
stories through foods. There are many shared
foods/recipes among the people/cultures of former
Yugoslavia. This even t(s) would be a place to share
the foods and talk about the similarities and
differences of those foods and traditions that go
along with them.
Participants will be asked to bring a dish along with
the recipe. I would propose that this be a seasonal
event where attendees would be asked to bring a dish
significant for that season. The dish could be from an
original recipe from back home, one that may have been
adapted to what is available here, or be a dish
discovered in the US that reminds them of home.
At the event(s) all participants would share the food
and the stories that go along with the dishes. The
stories would be recorded and transcribed.
Coordinator: Deanne D'Aloia who loves to cook and eat
and is a longtime collector, and adapter of recipes
from all over the world. She has also completed 2
courses at the French Culinary Institute in NYC; La
Technique and Pastry. |
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SATARAS OR BECER PAPRIKAS by Zana
- 5 green peppers
- 2 large onions
- 3 large tomatoes
- 1-2 eggs
- salt
The quantity of vegetables is up to you. If you like
you can add more peppers or less tomatoes and so
on..
Chop all vegetables. Brown the onion. Add peppers.
Cook those two about 15 min. (low temperature). Add
the tomatoes. At the end add some eggs if you want.
It goes well with cheese like feta and with yogurt
or kiselo mleko. Of course you should eat it with
bread.
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GOULASH by Zana
- 2.5 lb.
- 3 large onions
- Sweet paprika spice ( and red hot pepper if you like
spicy food) 2-3 bay leaves
- Black pepper
- Salt
Cut the beef into 1" squares add salt. Chop onions and brown in oil, add beef and paprika. Let beef
simmer in its own juice along with salt and paprika
on low heat until meat is tender.
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PALACINKE S SIROM by Tea
Crepes with Cheese and Raisins
Make 12 crepes:
6 medium eggs
2 cups of milk
3 rounded tablespoon sugar
1/2 teaspoon salt
4 tablespoons oil
1 1/2 cups flour
1/3 cup sour cream
6 oz. raisins
1 cup cottage cheese
Crapes:
Mix 1 1/2 cups flour, 1/2 teaspoon salt, 4 medium eggs
and 2 cups of milk. Tip pan sideways to cover bottom
with butter. Fry until edge is lacey brown and bubbly.
Turn with spatula to briefly brown other side. Remove
to plate. Repeat 12 times.
Crape Spread:
Mix together sour cream, raisins, cottage cheese, 1
egg and 3 tablespoons of sugar. Spread it in the
middle of the crape and roll. Do the same with all 12
crapes. Put them in the pan. For topping use 3
tablespoons of sour cream and 1 egg. Put in the oven
for 40 min at 350K. Cover the pan with the aluminum
foil. Once it's done sprinkle with powdered sugar and
serve.
DOBER TEK!!!!
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subway to 23rd Street, Ely Avenue
