ALBANIAN EATS --ENJOY IT

HOMEMADE  YOGURT

INGREDIENTS:

1 liter of fresh whole milk

3 tablespoons of plain unsweetened (active cultures) white yogurt (store bought, or left over from last batch of yogurt) room temperature

DIRECTIONS:

Heat the milk in a pot on low-medium heat until it begins to bubble.

Remove from heat. (Do not let it boil-forming a horrible skim and bubbling up over the rim of your pot.)

Let milk sit to cool until you can dip a finger in comfortably (room temp), approximately 30-40 minutes. Stir occasionally.

Mix the plain yogurt with the room-temp milk.

Stir until well incorporated.

Cover the pot with lid or a cloth and let sit for another 2-3 hours in an enclosed area (cool oven).

Check yogurt by tasting. Consistency is not very dense.

Divide into containers and refrigerate or refrigerate entire pot with lid.

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ALBANIAN '''TRAHANA''''WITH VEGETABLES

 INGREDIENTS:

2.2 lbs Flour

2 water glass of blended vegetables ( spinach, peppers,tomatoes,carrots,leeks..etc)

2 Tablespoons butter

1Tablespoon Salt

DIRECTIONS:

Put the flour into a cake pan.

Make a hole in the middle.

Pour in melted butter, 2 water glass of blended veg and salt.

Mix them together until soft dough forms.

Sprinkle it with flour, and cover it.

Let it sit for 2-3 days (in a dry place-and out of moisture)

Shred the dough into pieces (by hands) and place it on a cotton sheet

Let it dry until the dough is cracking and braking (shred it  in very small 

and fine pieces by your hands—CREATING A POWDERED FORM CALLED---TRAHANA

Place THE TRAHANA into the flour strainer.

And dry it again.

Keep –TRAHANA—out of moisture.

Keep-TRAHANA—in a dry place

In a pan melt the butter, and add TRAHANA, and sauté it lightly, by adding hot water as well.

Stir, cook and make a nice, and smooth TRAHANA. (No lumps)

Add small pieces of feta cheese, or Parmesan cheese.

Let it boil for about 10 minutes.

Serve it hot.-with toasted bread

DESIRED-- sprinkle each plate of Trahana with burned butter or hot olive oil.

LOVE--TRAHANA-( ONCE IN AWHILE) -IS DELICIOUS!!! For real

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ALBANIAN ''TRAHANA'' WITH TOASTED BREAD

INGREDIENTS:

2.2 lbs flour.

2 water glass of Milk or. Yogurt

2 Tablespoons butter.

I Tablespoon Salt.

DIRECTIONS:

Put the flour into a cake pan.

Make a hole in the middle.

Pour in melted butter not burned, MILK or yogurt and salt.

Mix them together until soft dough forms.

Sprinkle it with flour, and cover it.

Let it sit for 2-3 days ( in a dry place-and out of moisture)

Cut the dough into pieces (by hands)

Let it dry until the dough is cracking and braking ( shred it ) into very small 

and fine pieces by your hands—CREATING A POWDERED FORM CALLED---TRAHANA

Place THE TRAHANA into the flour strainer.

And dry it again.

Keep –TRAHANA—out of moisture.

Keep-TRAHANA—in a dry place

Then, in a pan melt the butter, and add TRAHANA, and sauté it lightly, by adding hot water as well.

Stir, cook and make a nice, and smooth TRAHANA. (No lumps)

Add small pieces of feta cheese, or Parmesan cheese.

Let it boil for about 10 minutes.

Serve it hot.--with toasted bread

DESIRED-- sprinkle each plate of TRAHANA with burned butter or hot olive oil and cheese

LOVE--TRAHANA-( ONCE IN AWHILE) -IS DELICIOUS!!!!!

FOR REAL !!!

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ALBANIAN FRIED DOUGHS WITH YOGURT AND FLOUR

Service 4-5 people

INGREDIENTS:

2 water glass of Flour

1 water glass of yogurt

1 Egg

½ teaspoon baking soda

1 cup of oil

DIRECTIONS:

 

Beat the egg with yogurt, salt, and oil in a large mixing porcelain bowl.

Add flour mixed with baking soda.

Combine and mix them well.

In this case the mass is ½ thick.

it’s preferable to add ½- tablespoon oil into the hot pan.

drop 1 tablespoon dough into the pan.

Keep doughs apart (3-4cm) if more than 3 are placed in one pan.

Fry both sides of doughs

Place them in a large porcelain plate.

Sprinkle with butter (desired if sugar or honey)

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FRIED CAULIFLOWER WITH EGGS

Services 4-5

INGREDIENTS:

1 Cauliflower

Salt

Black pepper

Shred Parmesan or feta cheese

Flour

Eggs

Veg, Olive Oil, or butter.

DIRECTIONS:

Place the cauliflower into a large pot and cover it with water.

Bring to a boil over high heat, then, reduce heat to medium-low.

Break up cauliflower into florets

Sprinkle them with salt, black pepper, parmesan or feta cheese.

In a separate porcelain bowl add the eggs into the (flour-water) mix until combined and smooth.

Dip one by one cauliflower florets into the flour.

Dip the cauliflower florets one piece at a time into the hot oil.

Fry until golden brown

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ALBANIAN EGGPLANT PIE

INGREDIENTS:

2.2 lbs eggplants

2 Onion (minced)

1 Cup of veg or olive oil

1 Tomato (minced)

2 Teaspoons of Parsley (minced)

Sweet Trahana--or--1/2 Broccoli cream soup

2 eggs

300g feta cheese.

Salt, 
pepper

1 1/2 pack of pastry sheets ( FILO DOUGH)

2 Teaspoons vinegar.

DIRECTIONS:

Before peeling or cutting the eggplants, prepare a big bowl of water. 

Cut the eggplants into small pieces.

Allow the salted eggplant to sit for thirty minutes, to remove the bitter taste from the eggplant.

Heat the pan on medium high heat until the oil is shimmering. 

Add the onion slices and stir to coat the onions with the oil. 

Spread the onions out evenly over the pan and let cook for about 2-3 minutes.

Add dried eggplants and cook it together for about 2 minutes.

Add, tomatoes, parsley, and broccoli soup and cook at a lower temperature until the amount of liquid in the pan is reduced.

Add salt and black pepper.

Remove from heat and let it cool slightly before adding feta cheese and beaten eggs.

Be gentle with the FILO DOUGH (First lay 4 sheets of pastry sheets into the pan. (sprinkle or brush with oil.) then 

Add some cooked eggplants, with parsley, tomato, broccoli, onions, etc.

After doing so (repeat the procedure—by laying 4 more FILO DOUGH ( sprinkle or brush with oil) and add some cooked eggplants. 

Finish by covering cooked eggplants with the rest of pastry sheets.

THEN ROLL THE HANGING EDGES OF THE BOTTOM LEAVES OVER THE PIE AND SPRINKLE TOP WITH OIL AND BAKE MODERATELY FOR ABOUT 40-50 MINUTES (TEMP 390F -420). 

After it, sprinkle both sides of pie with water and let it sit for about 10  min. 

AND THEN SERVE HOT.

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ALBANIAN POTATO PIE

INGREDIENTS:

2.2 lbs potatoes  (minced--diced-or grind..etc) 

1 white onion ( minced, diced, etc)

1 1/2 Pastry sheets ( filo dough)

Veg, olive oil or melted butter.

Feta cheese

Salt

Black pepper

DIRECTIONS:

Heat the pan on medium high heat until the oil is shimmering. 

Add the onion and stir to coat the onions with the oil or butter. 

Spread the onions out evenly over the pan and let cook.

Add potatoes, salt, and black pepper, and cook at a lower temperature.

Remove it from the heat and let it cool slightly before adding feta cheese.

Be gentle with the pastry leaves. (First lay 2 sheets of fresh FILO DOUGH  on the table (sprinkle or brush with oil.) then

Add some cooked potatoes, with salts, peppers, feta cheese and etc

Gently roll up (or make-it triangle) brushed with melted butter or veg or olive oil.

(Repeat the procedure—by laying 2 more FILO DOUGH and (sprinkle or brush with oil) and add some cooked potatoes. 

Place them into a baking tray in form of rolls or triangles.

BAKE MODERATELY FOR ABOUT 40-50 MINUTES (TEMP 390-420F).

Then, sprinkle both sides of pie with water and let it sit for about 10 minutes.

Serve hot or cold.

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ALBANIAN STUFFED ZUCCHINI

Servings 4-5

INGREDIENTS:

2.2 lbs Zucchini

1 water glass of rice

300 gr ground meat

2 Tomatoes

2 Onions

Black paper

1 Tablespoon of tomato sauce

Salt

Black pepper

Parsley

DIRECTIONS:

Stir and fry well the onion, rice, and ground beef -together.

Add minced tomatoes, tomato sauce, parsley, black pepper and salt.

Peel and wash the zucchini

Cut them by following the photo i have provided

Fill the zucchini with the cooked such-filling.

Bake them for about 30 minutes

Add and cover the zucchini with some yogurt and minced garlic (desired)

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ALBANIAN SPINACH CROQUETTES

Servings 4-5

INGREDIENTS:

2.2 lbs spinach

4 Eggs

3 green onions

9 Tablepoons Flour

Cumin

4 Tablespoons parmesan cheese

Salt

Black pepper

Veg, or Olive oil.

DIRECTIONS:

Carefully rinse the spinach in several changes of water.

Discard the tough stems and any damaged leaves.

Drain briefly in a colander, shaking off excess water.

Boil it for about 5 minutes.

Drain it, shaking off excess water and cut it in thin pieces.

Add (4 Eggs, 3 Green Onions, 9 Spoons flour, Cumin, 4 spoons parmesan cheese, salt, and black pepper. (except the oil)

Mix it with the spinach until a thick mass.

Form the thick mass into croquettes and coat them with flower.

Fry the croquettes with hot oil in a large frying pan (or saucepan) until brown.

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SPINACH WITH EGGS

Servings 4-5

INGREDIENTS:

2.2 lbs spinach

1 Coffee cup rice

5 Tablespoons Veg or Olive Oil

1 Onion

1 Tablespoon tomato sauce

Salt

Black pepper

Parsley

Cumin

4 Eggs

DIRECTIONS:

Wash well the spinach and let it sit in hot water with salt for about 2 minutes. 

Wash well the rice and boil it until half cooked

Add the hot squeezed out excess water spinach

Separately, fry well the onion and add tomato sauce, black pepper, 

Add the rice with hot spinach  

Boil it together for about 10 minutes until the rice is cooked well.

Sprinkle with cumin.

Make 4 (wells-bore*hole) in the mix

Then crack in 4 eggs

 Cook over a low heat stirring occasionally, until just set, about 1 minute.

Sprinkle the eggs with black pepper.

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OCRA CASSEROLE & MEAT

Servings 4-5

INGREDIENTS:

400-500gr meat (beef, chicken or lamb)

2.2 lbs Okra

2 coffee cups with veg or olive oil.

2 Onions

4 Tomatoes

Salt

Black pepper

3 Tablespoons Vinegar

Parsley

DIRECTIONS:

Wash well the Okra and remove its stems.

Cut into ½ inch dice.

Combine the Okra with vinegar and salt in a large bowl. Soak the Okra for about 1 hour.

Stir and fry minced meat with minced onions.

Add minced tomatoes, parsley, and cook them at lower heats for some minutes.

If you are using LAMB  add OKRA.

If you are using BEEF –cook meet first then add the OKRA.

After washing and drying well the OKRA, sauté it for few minutes in a pan.

Get a shallow pan that is not as deep as deep frying pan.

 Place the sliced tomatoes, into the pan and around the okra.

Sprinkle with parsley and black pepper

In the center place meat and its broth.

Cover the pan and cook it over low heat until is ready.

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VINE LEAFS ROLL STUFFED

OR 

OR 

INGREDIENTS:

Vine leaves

1 Water Glass Rice

500 gr green onion- thinly sliced

Parsley

Oregano

Black Salt

Spinach, and other desired cabbages.

5 cloves garlic

DIRECTIONS:

 If you are using preserved grape leaves, soak them well, then rinse and pat them dry.

Fresh grape leaves should be blanched in boiling water for 30 seconds.

In a separate pan fry-saute the thinly sliced onion (sautéing onions simply means to cook them in a pan that is coated with olive oil)

Add, minced spinach, and other desired cabbages, minced garlic, parsley, and oregano and well mixed-stir them.

Add the rice and well mix-stir them.

Add 1 Glass of water and boil it for few minutes.

Move the pan off the heat and wait until the pan has cooled.

Then start to stuff-roll-the grape leaf one by one. (First, start with your largest leaves).

Put into the dish/pan the rolled grape leaves and arrange in layers with each grape leaf close together.

Add, a little water and olive oil in the pan.

Then, place the pan of rolls over low heat.

After doing so, cover the pan (invert a heavy plate on top of the rolls)

Cook it at a lower temperature, to make sure to ... to cook the rolls as slowly as possible

Turn off the stove after cooking.

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SPINACH PIE

SERVE  IT WITH ( PLAIN-YOGURT

                           

Servings: 4-6.

Albanian pies are generally made of thin pastry leaves which can be rolled out at home or bought as FILO dough at a supermarket. 

INGREDIENTS:

1 cup oil, preferably olive oil
1 1/2 packets (or about 30) pastry sheets (Filo Dough)
1 1/2 lbs spinach, chopped
1 cup feta cheese-diced
1/2 cup green onions-minced
2 eggs
salt, half teaspoon
(NOTE: A medium-sized, round baking pan is recommended because it's more authentic but any medium-sized baking pan will do).

DIRECTIONS:

Brush the baking pan with some of the oil, and start laying the FILO DOUGH inside. 

First, lay two FILO DOUGH, sprinkle or brush with oil, then lay two other pastry sheets, and repeat the procedure until half of the sheets are laid. 

Make sure that they cover the pan by hanging them about one inch over the edges of the pan. 

Sprinkle spinach with salt, mixed well by hand. 

Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. 

Finish by covering the spinach with the rest of the pastry sheets repeating the first-half procedure 

Then roll the hanging edges of the bottom FILO DAOUGH over the pie (think of a pizza crust), 

sprinkle top with oil and bake moderately at 350_F for about 45 minutes, or until golden brown. 

Then sprinkle both sides of pie with water and let it sit for about 10 minutes

Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. 

Enjoy it. 

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WHITE BEANS 

INGREDIENTS:

2 cups of dry white beans.

1/2 cup minced onion

1/2 cup olive oil.

2 tablespoons minced parsley.

1 tablespoon mint, chopped.

Salt to taste.

Chili powder to taste.

DIRECTIONS:

Boil beans in hot water in an uncovered pot for about 5 minutes.

Rinse and boil for another 15 minutes in a cover stock pot in 3 cups hot water.

Stir and fry the onion in olive oil turning yellow.

Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt, and chili powder to taste.

Cook for about 10 minutes or until a thick sauce is formed, then put everything into the pot.

Add chopped mint, cover tightly and cook on high pressure for 30 minutes ( or simmer 2 hours on stove). 

This should produce a thick juice, covering beans by inch.

Serve hot.

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ALBANIAN GYRO

INGREDIENTS:

4 Store bought or home made pita bread

1 Red onion-minced

1 tomato -minced

Fried potatoes

For the pork Gyro

1 pork tenderloin, cut into strips.

½ red onion, sliced

1 garlic clove, minced

4 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

1 teaspoon dried rosemary

½ tablespoon of honey

SAUCE:

It is made of strained yogurt mixed with

cucumbers,

garlic,

salt,

olive oil,

sometimes lemon juice, and dill, mint, or parsley.

It is always served cold.

DIRECTIONS:

For the pork gyros: Mix very well into a large bowl pork meat, garlic, red onion, olive oil, red wine vinegar, rosemary, oregano and honey.

Wrap the bowl in cling film and put into the fridge for at least 2 hours.

Put a large non sticking pan over high heat, add the tenderloin along with the marinade and saute for 2-3 minutes stirring well until the meat is crispy and tender inside.

Preheat 482 F the oven

Brush the pita breads with olive oil, season with salt and freshly ground black pepper and bake for 1 minute.

To serve the Gyro, spread some sauce on the pita breads, add pork gyros, red onion slices, tomato slices and some fried potatoes. 

Wrap with foil and serve with some mustard and mayonnaise sauce.
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PASTICHO

Total time 1 Hr

Prep 20 mins

Cook 40 mins

SERVINGS:  4-6

INGREDIENTS:

1 1/2 pack of spaghetti

1 Cup of crumbled feta cheese

3 eggs

1 Cup milk

Salt & Pepper

2 Tablespoons butter (approxim)

DIRECTIONS:

Preheat oven to 375°F Spread glass pan with butter.

Cook the spaghetti according to directions on the box and drain.

In a large bowl add 3 eggs, feta cheese and milk, mix together.

Place cooked spaghetti and

Add in egg/cheese and milk mixture.

If spaghetti isn’t covered, add in more milk and mix until milk is just covering.

Cover with foil and bake for 40 minutes approximately.

Let cool for 10 minutes and serve.

Also good cold.

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STUFFED PEPPERS

WITH 

OR 

OR 

INGREDIENTS:

2.2 lbs peppers

1 Onion

1/2 lbs ground meat

1 1/2 cup of rice

Chopped dill and parsley

Oregano

Tomatoes sauce or 5 tomatoes

DIRECTIONS: 

Take 10 or 12 peppers suitable for stuffing, wash and remove the seeds. 

Cut 1 large onion finely and fry. 

Add some mince meat (optional) + rice 11/2 cup + chopped dill and parsley + some tomato puree. 

FILL THE PEPPERS WITH ( COOCKED-PEPPERS FILLING)

Place them into a baking tray and bake, adding water if necessary until the rice and peppers are soft. 

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LEEK CASSEROLE & MEAT



Lemon Juice is needed 

WITH 

OR 

Servings: 4
INGREDIENTS:

2 lbs leeks
1/2 cup oil
3/4 cup chopped onion
1/2 lbs ground meat
1 tablespoon tomato sauce
Mild red pepper
Salt
Pepper

DIRECTIONS:

Cut off the green leaves from leeks; wash and cut leeks slantwise into 1-inch thick slices. 

Sauté in a little oil and place into a baking pan. 

Stir and fry onion and ground meat in remaining oil. 

Add beef stock, tomato sauce, red pepper, salt and pepper, and bring to a boil. 

Pour meat mixture over the Sautéd leeks. 

Bake for 1 hour at 375 degrees F. 

Serve hot. 

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CABBAGE CASSEROLE

OR

Yeah...

SERVINGS: 4

INGREDIENTS:

2.2 lbs ground pork meat (chicken or etc)

1 Onion

2 cloves of minced garlic

2 Tomatoes

1 Cabbage (cut into small pieces)

3 Tablespoons of veg or olive oil

Salt

Black pepper

Powder red pepper as well.

DIRECTIONS:

Stir and fry well the meat, onion, and minced garlic.

Add minced tomatoes into small pieces mixed powder red pepper.

Add water enough to cover

Add salt, black pepper.

Boil it on medium high heat until the meat is ready.

Add minced cabbages and boil on medium high heat until a little liquid remains.

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MAIN DISH OF MIX VEGETABLES

Servings: 4

INGREDIENTS:

2 lbs various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc)
1/2 cup veg or olive oil
1 cup chopped onion
1 cup peeled chopped tomatoes
1 tablespoon chopped parsley
Salt
Pepper

DIRECTIONS:

After cutting off vegetables, wash and slice them into 1-inch squares. 

Stir and fry vegetables in half of the oil and remove them from the frying pan. 

Stir and fry onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper. 

Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. 

Serve hot, accompanied by steak, meatballs, or any other main dish. 

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Veal with large Lima Beans 

INGREDIENTS:

Veal with large Lima Beans 

 1/2 lb veal

1 large onion
salt, pepper, tomatoes
1 1/2 lbs of large Lima beans

DIRECTIONS:

Select shoulder parts of the veal and cut them into 1" cubes. 

Wash the meat thoroughly with cold water, drain, 
 place the meat in a pot together with butter and grated onions and stir fry for a few minutes. 

As the meat is frying, add water until the pieces are covered. 

Also add salt, pepper, and only two to three tablespoons of tomatoes (note: tomatoes can be cut into pieces to the size of your choice). 

Cover the pot and let the meat boil. 

In the meantime, cut the ends off the Lima beans and clean them well (you also cut them in half if you desire). 

Add the Lima beans to the meat after it has been boiling for several minutes. 

Also add water until everything in the pot is covered. 

Finally, when the beans are done boiling, add the rest of the tomatoes. 

Then let the stew boil for a few more minutes so that the liquid can thicken. 

*** Please note that tomatoes should not be added all at once in the beginning since they don.t allow the Lima beans to boil at the right pace. If you would rather use fresh tomatoes, when you add the Lima beans, add whole tomatoes instead of cut ones. 

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Beef and Cabbage -Potato- Stew

Prep 15 minutes
Cook 2 hours and 55 minutes.
Ready in 3 hours and 10 minutes.

INGREDIENTS:

1 1/2 lbs beef stew meat, cut into 1-inch pieces
 1 cube beef bouillon
 2 cups beef broth
 1 large onion, chopped
 1/4 teaspoon ground black pepper
 1 bay leaf
 2 potatoes, peeled and cubed
 4 cups shredded cabbage
 2 celery ribs, sliced
 1 carrot, sliced
 1 (8 ounce) can tomato sauce
 salt to taste

DIRECTIONS:

Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all 

sides, 10 to 15 minutes. 

Drain any excess grease.

Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. 

Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 

hours. 

Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more 

minutes.

Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated 

and flavors have blended, 15 to 20 minutes.
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GREEN BEANS WITH MEAT

OR

A traditional way of preparing green beans with minced meat.

INGREDIENTS:

2.2 lbs green beans
400 gr minced meat
1 Onion
1 Pepper
2 Tomatoes
Oil or butter
Salt
Black pepper
Red flake pepper

DIRECTIONS;

Fry the minced meat with onions and the pepper, than add the minced green beans. 

Time after time add a glass of water in the frying pan or pot ( 3 cups in total). 

Take 2 tomatoes, initially skin them and then cut them into very small pieces. 

Add the tomatoes to the green beans and the meet. 

After you left the beans to cook for an hour add the tomatoes and leave the pot to cook for 30 more

 minutes on a low temperature.

Varying in the taste, you can put the beans in the oven and bake them for a while.
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Eggplant Croquettes

3 Pieces for children

INGREDIENTS:

5-6 medium eggplants

Parmesan or feta cheese 

Bread crumbs-or flour

5-6 Eggs

Salt

Veg or olive oil

DIRECTIONS:

Boil peeled eggplants until tendered

Drain any liquid from the eggplants and mash

Combine cheese,( much of whatever you want to use),  bread crumbs or flour  eggs, and salt with the

 mashed eggplant

Mix well

Shape the eggplant mixture into patties

Heat oil in a large frying pan-or saucepan

Drop eggplant patties one at a time into a frying pan.

Fry each side of patties until golden brown.

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Tirana Furghes with Veal 
or Chicken organs 

 

Servings: 4

INGREDIENTS:

1 lbs Veal Cutlets

1/2 lbs Salted Cottage Cheese or Greek Feta Cheese
1 Tablespoon Flour 
Butter, one quarter-pound stick 
3 Tablespoons Virgin Olive Oil
1 Onion 
Add Salt, Black Pepper, and Chili Pepper to your taste 

DIRECTIONS:

First, cut the veal cutlets into small pieces and then dice the onion. 

In a saucepan, pre-heat the olive oil and fry the meat and onion for 15 minutes. 

In another saucepan, melt the butter and then add flour, cottage or Feta cheese, and black pepper, salt

 and chili pepper to taste. 

Mix all the ingredients together (adding the Sautéd meat and onions) in the saucepan and place in a 

preheated 350 oven for 15 minutes. 

Take out and serve immediately. 

Note: Instead of veal cutlets, beef liver can be used in the same quantity of meat and preparation/cooking instructions as above. 
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Bean Yahni Soup

Servings: 4
INGREDIENTS:

2 cups of dry white beans
1/2 cup chopped onion
1/2 cup olive oil
2 tablespoons tomato sauce
1 tablespoon chopped parsley
1 tablespoon chopped mint
salt, chili powder

DIRECTIONS:

Boil beans in hot water in an uncovered pot for 5 minutes. 

Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water. 

Sauté onion in olive oil until it turns yellow. 

Add 2 tablespoons bean-stock from the pot along with tomato sauce, parsley, salt and chilli powder 

for taste. 

Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot. 

Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in a pressure 

cooker. 

This should produce a thick juice, covering beans by _ inch. 

Serve hot. 
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CHILLED YOGURT WITH CUCUMBERS

Servings: 5

 INGREDIENTS:

2 Cucumbers, peeled and grated

Or Baked/ fried eggplant

Or Baked /fried Zucchini

1 Garlic Clove, peeled and crushed

2 water glass of plain yogurt

1/2 cup water (optional)

1/4 teaspoon sea salt

2 tablespoons dill, chopped

2 tablespoons olive oil

Chopped walnuts (optional)

Directions:

Mix the crushed garlic and salt together and add to the grated cucumber.

Put the yogurt in a large bowl and mix in the cucumber mixture.

Depending upon the consistency and flavor of the yogurt you may wish to optionally thin-down the

 yogurt with the water.

Taste and adjust seasoning.

Drizzle with olive oil, sprinkle with chopped dill and the crushed walnuts if using.

Refrigerate for a few hours before serving.

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STUFFED POTATOES

INGREDIENTS:

Baked cold potatoes

Parmesan or feta cheese

Salt

Pepper

Melted butter

Leeks

Meat bacon

Vegetables

 

1

Simply one slice

2

Use a spoon to remove the part of the potato and use it to cook something else.

3

Paint each potato inside with melted butter, salt, and pepper.

Fill potatoes with cheese, vegetables, meat bacon, leek or other things.  Fill each of the potato ¾ full.

4

One egg for each potato

5

Add a little bit more salt, pepper and cheese if desired

6

Place the potatoes on a baking sheet and bake them for about 20 mins make sure you 250F pre-heat the oven before start baking them

Enjoy it !!!!!

I hope it's easy for you to read photos instructions as well.

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BAKED LUMB OR CHIKEN & YOGURT

Servings: 4
INGREDIENTS:1-1/2 lbs lamb
4 tablespoons butter (1/2 stick)
2 tablespoons rice
Salt, pepper

FOR YOGURT SAUCE:

1 tablespoon flour
4 tablespoons butter (1/2 stick)
2 lbs. yogurt
5 eggs
Salt, pepper

DIRECTIONS:

Cut the meat in 4 serving pieces

Sprinkle each piece with salt and pepper

Bake in a moderately-heated oven with half the butter, sprinkling the meat with its gravy now and

 then. 

When meat is half-baked, add rice; remove the baking pan from the oven and leave it aside while you 

prepare the yogurt sauce:

Sauté flour in butter until mixed thoroughly. 

Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour. 

Put the sauce mixture in the baking pan; sauté it with the meat pieces and bake at 375 degrees F for

 about 45 minutes.

Serve hot. 

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PIE WITH FETA CHEESE & EGGS

Total time:

1 hr 5 min

Prep: 20 min

Cook: 45 min

---

Yield:

6 to 10 servings

Level: Intermediate  

INGREDIENTS:

6 Tablespoons butter

8 Tablespoons flour

2 cups of milk

1 teaspoon salt

Pinch ground nutmeg

1lbs parmesan or feta cheese

4 beaten eggs

2 Tablespoons chopped parsley

¾ lbs FILO FOUND

¾ cup of melted butter

DIRECTIONS:

Preheat the oven to 350 degrees F.

Melt butter in a small saucepan over low heat. 

Blend in flour until smooth. 

Gradually add milk, stirring constantly with wire whisk or wooden spoon. 

Add salt and nutmeg, stirring occasionally, simmer for 5 minutes, or until white sauce is thick. 

Mash feta cheese with a fork and combine with the grated cheese, well beaten eggs, parsley and white sauce.

Butter a 9 by 13-inch baking pan. 

Line with half the pastry sheets, brushing each sheet with butter, and letting them come up the sides of the pan. 

Pour in the cheese filling and cover with the remaining pastry sheets brushing each sheet with butter. 

Brush top with remaining butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from 1 end of the pan to the other.

Bake until golden, about 45 minutes. 

Cut into squares and serve hot.
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FRIED ALBANIAN MEAT BALLS / PATTIES

INGREDIENTS:

10-15- portions
200 gr ground beef
2 small onions diced 
1 garlic clove minced
2 fresh eggs
2 sliced of white bread.
1/4 cup freshley shopped parsley
1/2 teaspoon pepper
1 1/2 teaspoon salt
1 teaspoon dried mint or 1 tablespoon chopped fresh mint.
1 teaspoon dried oregano
Enough extra virgin oil for light frying.

DIRECTIONS:

In a large bowl mix together ground beef with onion, garlic, herbs and spices. 

Your hands are the most efficient and effective tool to do this.

One at a time add eggs and mix until incorporated.

Fill a bowl with water and add stale bread. 

Let sit for 1 minute and remove it. 

Squeeze out access water, brake apart while adding to the meat mixture.

Add more bread if mixture if too wet.

Correct consistency will not stick to fingers and compact patties can be formed.

Add olive oil to frying pan, deep about 1/2 inch. 

Heat oil in pan on medium heat.

Begin forming either patties about the size of your palm or links about 4-5 inches long.

Add to oil and fry until brown ( approximately 3-4 minutes), flipping or adjusting as needed to cook properly on all sides.

Remove too cool. 

Sprinkle with extra salt if needed.
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Meatballs with Egg and Lemon Sauce

INGREDIENTS:

250 grams ground meat (lamb) 

1/5 glass rice 

1 tablespoon margarine 

1 bunch parsley 

2 1/2 water glass

1/2 tablespoon black pepper 

2 tablespoons salt 

1 large onion 

Sauce: 

2 egg yolks or 1 egg 

1/3 glass of water 

1 lemon (the juice) 

DIRECTIONS:

Grate the onion. Boil rice in 3 glasses of water and drain. 

Chop the parsley. 
  Add the onion, rice, black pepper and 1 teaspoon salt to the ground meat and knead for 3 minutes

Moisten hands and form walnut sized balls of the meat, put them in a pan containing chopped parsley

 leaves and shake gently to coat meatballs with parsley. 

Cook over moderate heat for 30 minutes. 

When the meatballs are cooked, put the egg yolks or the egg, the lemon juice and water for the sauce into a bowl and beat gently. 

Add the sauce to the pan, stir a couple of times to blend and serve. Instead of parsley you can put dried mint. 
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TIRANA FURGHES WITH PEPPERS



Servings: 4
Ingredients: 

1/2 lbs Green or Red Peppers,
1 lbs red tomatoes
1/2 lbs Salted Cottage Cheese or Greek Feta Cheese
1 Tablespoons flour
Butter, one quarter-pound stick
3 Tablespoons Virgin Olive Oil,
Add Salt, Black Pepper, and Chili Pepper to your taste

DIRECTIONS:

Peel the skin off the tomatoes and peppers. 

Stir and fry it in a saucepan for 5-7 minutes only in the olive oil and then set them aside to cool down for 15 minutes. 

Dice them the way you like. 

In another saucepan, melt the butter. 

Add flour, cottage or feta cheese, and black pepper, salt and chili pepper to taste. 

Mix all the ingredients together and place them in saucepan. 

Put saucepan in a preheated 350 oven for 15 minutes. 

Take out and serve immediately.
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Fried Eggplants, or Zucchini or Green Peppers with Plain Yogurt 

INGREDIENTS:

1250 gr. eggplants
1500 gr. zucchini
salt
a piece of cucumber finely chopped
250 gr. yogurt
2 tablespoons salt
4 cloves of garlic
salt

DIRECTIONS:

Peel the eggplants in lengthwise strips at 1 1/2 cm intervals then cut either in circles or in long slices. 

Sprinkle salt over and place the eggplants in salted water for half an hour to drain off their bitter juices. 

Squeeze each eggplant before putting into hot oil. 

Fry both sides, drain away excess oil and place on a serving plate.

Scrape the skin of the zucchinis until their green parts can be seen, sprinkle with salt and leave aside for 1.5 hours.

 Put flour and water into a bowl and blend together. 

First place the zucchini in flour-water mixture and then into the hot oil. 

Fry until both sides are golden. 

Place them with the eggplants and peppers. 

Mix cucumber and yogurt, pour over the fried vegetables (if desired, crushed garlic can be added to the yogurt). 
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Veal or Chicken with Walnuts

Servings: 4

INGREDIENTS:

2 tablespoons flour 

15 finely crushed shelled walnuts 

2 beaten egg yokes 

1 minced garlic clove 

1/4 lb. sticks butter 

2-3 lbs of Veal or Chicken meat cut up in 1" cubes 

DIRECTIONS:

Place the meat or chicken in a saucepan and cook over medium heat until tender. 

Then remove the meat setting it aside in a dish while leaving the remaining juices in the saucepan.

In another saucepan, add the flour and sauté over heat until it becomes light brown in color (do not overcook!) 

and add the half a stick of butter. 

Then, add the finely crushed walnuts, minced garlic clove, and the two egg yokes, stirring constantly. 

Add the juices from the other saucepan and sauté until all the ingredients thicken. 

Immediately remove from the heat to avoid solidifying the egg yolks. 

Then fold in either the meat or chicken. 

Pan fry the remaining half stick of butter until brown and pour over the four servings. 

Enjoy it.
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CABBAGE ROLLS

OR

OR 

INGREDIENTS:

2/3 cup water

1/3 cup uncooked white rice

8 cabbage leaves

1 pound lean ground beef

1/4 cup chopped onion 


1 egg, slightly beaten

1 teaspoon salt

1/4 teaspoon ground black pepper

1 (10.75 ounce) can condensed tomato soup.

DIRECTIONS:

In a medium saucepan, bring water to a boil. Add rice and stir.

Reduce heat, cover and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil.

Add cabbage leaves and cook for 2 4 minutes or until softened; drain.

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup.

Mix thoroughly.

Divide the beet mixture evenly among the cabbage leaves.

Roll and secure them toothpicks or string.

In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top.

Cover and bring to a boil/

Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

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ALBANIAN VEG SALAD

Minutes to Prepare: 15

Minutes to cook: 15

Number of Servings: 6

INGREDIENTS:
 Potatoes

Carrots

Frozen peas

Hard boiled eggs

Diced cornichons or gherkins

Mayonnaise as much or as little as you want (the quantities above are only a guidance and that's how WE like it)

A dash of both pepper and salt (again according to your personal taste)

DIRECTIONS:

 Peel the potatoes and carrots, they taste much better and make your salad look like a veggie garden at the end.

 Dice all the veggies, eggs and gherkins, the finer the better, add the mayo, the vinegar, the olive oil, the salt and pepper.

 Mix well until, it's all combined and chill for as long as you can (it helps the flavors combine and settle so it is much better if you can prepare it for the day after, just keep in the fridge).

 That's it! enjoy!

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ALBANIAN SALAD

Ingredients:
4-5 large, ripe, tomatoes.
1 large red onion.
I cucumber.
1 green bell pepper.
1/4 pound (113.5 gr) of Greek feta cheese sliced or crumbled.
Dried oregano.
Salt
Extra virgin oil.
Olives
Pickled pepperoncini (garnish)
One table spoon of water (optional)

DIRECTIONS:
Wash and dry the tomatoes, cucumber, and green pepper.
Clean off the outer skin from the onion, wash and dry. 
Cut the tomatoes into bite-sized irregularly shaped chunks removing the core.
Salt lightly.
Slice the cucumber into 1/4 - inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice.
Salt lightly.
Slice the onion into thin rings.
Combine the tomatoes, cucumber, green pepper and onion in a large salad bowl.
Sprinkle with oregano, pour olive oil, over the salad and toss.
Just before serving place the feta cheese on top of the salad, either as a slice or crumbled (as in photo) and toss in some olives.
Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve garnished with hot peppers.

-----------------------------------------------------------------------------------------------------------------------Summer Tomato & Red Onion Salad

INGREDIENTS:

2 tomatoes

1/2 small red onion or to taste

2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

2 tablespoons fresh basil or 1 tablespoon dried basil

Salt and black pepper, to taste

DIRECTIONS:

 Cut the tomatoes into about 1inch cubes and thinly slice the red onion.

 Combine all ingredients in a medium bowl, and toss to coat.

 This salad is very versatile as well as delicious. 

 You can add mozzarella cheese and or chopped garlic. Any combination of your favorite herbs

 Play with it and add your own favorite flavours.

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MILK PUDDING

INGREDIENTS:
1 cup rice flour OR corn flour (rice flour gives a grainy/better taste in my opinion)

1 cup granulated or caster sugar
2/3 cups semi skimmed milk depending on desired consistency.
DIRECTIONS:
Make a paste with the rice flour and sugar using 1/4 cup of the milk.

Put on a medium heat in a saucepan and gradually pour the rest of the milk into the mixture.

Continuously whisk the mixture for about 10 minutes until the mixture thickens.

Take off heat once the mixture has thickened and pour in cups.

Garnish with cinnamon.

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Fried pastry with Syrup 

INGREDIENTS:

2 tablespoons melted butter-margarine 

1 glass flour 

3 tablespoons water 

4 eggs 

1/2 teaspoon salt 

1 1/4 water glass olive oil 

Syrup: 2 water glass sugar 

1 3/4 glass of water 

1 teaspoon lemon juice 

DIRECTIONS:

SYRUP: 

Add  sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick. Set aside to cool. 

PASTRY: 

Heat the margarine in a saucepan, add the water and salt and bring to the boil. 

Reduce heat and add the flour at once. 

Stir the mixture constantly with a wooden spool and continue until mixture leaves the sides of the pan and forms a ball. 

This should take 6 minutes, then remove pan from heat and set aside to cool. 

When cool, add the eggs and knead for approximately 10 minutes, using a pastry bag with a large nozzle, place 7-8 pastries in a pan containing the heated olive oil. 

Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden. 

Remove fried pastry with a perforated spoon, draining away the oil, then put into the syrup. 

Strain off the syrup, place Tulumba on serving plate and serve cool. 
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ALBANIAN BASBOUSA CAKE

INGREDIENTS:

10 Eggs

10 Tablespoons spoons/sugar

10 Tablespoons/flour

SYRUP:

5 Cups/ sugar

5 Glasses of water

2 teaspoons / vanilla sugar

Boil the water with the sugar and some vanilla for about 7 minutes, until it thickens, and continue stirring it the entire time.

Let it cool down for a bit, until it is mildly warm and still relatively liquid.

DIRECTIONS:

Shake the egg whites until it creates truly stable foam.

Add one by one and shake repeatedly the egg yolks.

Add 10 spoons/flour in it.

Mix them together.

Place it into a deep tray painted with butter.

Warm the oven before you bake it

Bake it for 1 Hr  (330-350F)

Cool it

After it add warm syrups.

And cut it in pieces

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ALBANIAN DOUGH

INGREDIENTS:

Dough:

 200g sugar

 2 eggs

 120g butter at room temperature

 80g nuts of your choice (I used almonds, because I really like them)

  3 tablespoons honey

  1 teaspoon baking soda

  500g flour

Syrup:

    3 cups water

    3 cups sugar

    Vanilla to taste

DIRECTIONS:

Beat the eggs and the sugar with an electric mixer until the mixture thickens and turns a very pale yellow. 

Add butter, nuts, honey, soda and flour

Unfortunately, the recipe doesn’t say whether the nuts should be ground, chopped or whole, so decide to experiment a little. 

Ground about one third of them and chopped the rest of them into a variety of sizes (we like things to be interesting). 

Also leave some of the chopped ones to sprinkle them on top.

Anyway, continue kneading the dough with your hands, but it should remain soft and fluffy (not like cookie dough).

2. Baking

Put the dough in a pan, smooth it with a spatula and bake at 180°C for 35-40 minutes or until the surface is light brown. 

Take it out of the oven and let it cool.

3. Syrup

Boil the water with the sugar and some vanilla for about 7 minutes, until it thickens, and continue stirring it the entire time. 

Let it cool down for a bit, until it is mildly warm and still relatively liquid.

4. Finishing touches

When the pastry is cool, pour the syrup over and sprinkle everything with the remaining nuts. 

Let the whole thing cool down, so the syrup really thickens.

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BAKLAVA

INGREDIENTS:

2 pack of pastry sheets ( filo sheets)

1 cup of cooking oil

1 teaspoon of salt

400 gr of crushed walnuts

200 – 300 gr butter mixed with the oil above

The Syrup

2 jars with sugar about 1.2 kg

DIRECTIONS:

Brush or sprinkle the baking pan with butter

Take the 5-6 pieces of pastry butter - sprinkle each sheet and put them on top of each other after putting a bit of -desired -starch- between them

Cover it...Put the crushed walnuts on top of it 5-6 sheets

Repeat the same with the other pastry sheets and ground walnuts that are left.

Make sure at the take 7 pastry sheets and cover the baklava

After you’ve put all the pastry sheets in the baking pan cut tit diagonally by following the photo I have provided above

After you’ve cut it pour the melted butter on top of them slowly.

Finally put the baklava in the warm stove and bake it for 2-3 hours at 302F

SYRUP

Boil the water for about 30 minutes mixed with the sugar until the syrup starts getting dense. 

The Baklava should be cooled down before you cover it  put on the hot syrup on top.

Finally leave the baklava to cool down before serving it.

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ALBANIAN BISCUITS

INGREDIENTS:

1 cup of yogurt

3 eggs

1 cup of sugar

1/2 cup of butter

1 teaspoon of baking soda

2 packs of vanilla or the peel of half of a lemon 

1 kg (about 35 ounces) of flour. 

( Walnuts or raisins)

DIRECTIONS:

Mix the baking soda in the yogurt, add the above mentioned products one by one and prepare the dough. 

With hands covered with melted butter take pieces of the dough and shape into ovals about the size of a walnut, 

then place them on a butter covered baking pan and leave spaces in between each piece of dough. 

From above cover the pieces of dough with beat eggs, sprinkle sugar and cook in a medium-heat oven. 
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ALBANIAN '''ASHURE'''WITH WHEAT-GRAIN & WALNUTS

OR

INGREDIENTS:

500 gr Wheat-GRAIN
1L water or 4 cups of water
250-300 gr sugar
3 Tablespoons  Starch
 salt
Cinnamon
100 gr raisins
250 gr walnuts

DIRECTIONS:

Place wheat-GRAIN in a pan of 5L warmed water and let stand for 2-3 hours.

Wash and rinse the wheat thoroughly

Boil it at a lower temperature for about 5-6 hours.

After boiling it, add sugar and re-boil together for about 15 minutes.

In a separate porcelain bowl add small amount of water and starch and mix as you add it.

Gradually stir the starch/water mixture into the hot boiled wheat.

Boil it for some minutes until it is quiet THICK.

It is ready to  serve it cold in small cups.

MIX OR SPRINKE WITH CINNAMON, RAISINS, AND WALNUTS !!!!

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ALBANIAN CHERRY ( OR FRUITS GELATIN)

SERVINGS: 4-5

INGREDIENTS:

1 JAR OF FRUIT COMPOTE (ANY)

1 CUP OF WATER

5 Tablespoons of starch

5 Tablespoons Sugar

DIRECTIONS:

IN A PAN BOIL THE FRUIT COMPOTE FOR ABOUT 5 MINUTES

MIX THE STARCH, AND SUGAR IN A CUP OF WATER  AND

THROW IT INTO THE BOILING FRUIT COMPOTE BY STIRRING IT  CONSTANTLY

UNTIL IT IS THICK "'''IN OTHER WORDS UNTIL '''GELATINE  APPEARS""'

MOVE THE PAN OFF THE HEAT AND WAIT UNTIL IT HAS COOLED

SERVE IT COLD

                                   

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ALBANIAN '''''HALLVA''''WITH WALNUTS

INGREDIENTS:

125 gr BUTTER

1 ½ CUP =1 WATER GLASS OF Milk 

1 CUP SUGAR

I CUP WALNUTS

I CUP FLOUR

DIRECTIONS:

Melt butter on the stove-top in a heavy saucepan or the top of a double boiler over medium-low or medium heat.

Add the flour and fry until it turns light golden brown

Then, add warm milk gradually (stir well don't create lumps)

Add sugar, and stir-cook--until it is smooth and thick.

Then, remove the pan off the heat and wait until the pan has cooled

Then CUT OUT ----DESIRED SHAPES--- and lay on a porcelain big plate or tray.

Sprinkle them with WALNUTS

AND SERVE COLD

or WARM

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ALBANIAN CHOCOLATE CAKE

INGREDIENTS:

200 grams / 7 ounces butter (at room temperature/soft)

160-200 grams /5.7-7 ounces sugar

6 Tablespoons all-purpose flour

5 medium or 6 small eggs

400 grams / 14 ounces quality dark chocolate (50-60%)

a pinch of salt 

Powdered sugar to taste

DIRECTIONS:

Preheat oven to 150ºC / 300ºF / gas mark 2 (convention oven is best).

Put the chocolate in a pirex bowl and microwave at 500w for 3-4 minutes.

Mix with a spoon and then microwave again for another minute or two until chocolate is melted.

In a bowl mix sugar and butter until the mixture is creamy and smooth.

Add egg yolks and mix until it seems custard.

Add flour and mix again until all lumps are gone.

Add melted chocolate (not too hot) to the mixture and quickly mix until smooth.

In a separate high bowl whip egg whites with a pinch of salt until forming stiff and firm peaks.

Add whipped egg whites to the chocolate custard one spoon at time.

Mix slowly with an upward movement of the spoon to avoid undoing the whipping of the eggs whites.

Proceed this way until the egg whites are finished.

Grease a 13” / 32cm round pie pan with butter and cover with a little of flour or spray with a non-stick spray or use a baking sheet.

To avoid the pie from cracking after baking, use a baking sheet only at the base with two little flaps and use a non-stick spray on the pan sides.

When you remove the pie from the pan pull the flaps until the pie is on a plate, but it’s normal that the crust breaks a bit, it’s like a meringue.

Bake the pie for 45 minutes, but you can see the perfect cooking time when the circle of little bubbles (that you can see in the photo below) shrink into a ≈ 4 inches / 10 cm diameter. 

So the center will be a little tender but cooked (and this is one of its distinctive features).

You can make it look prettier by using powdered sugar on top or by adding some mascarpone custard on the side.

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ALBANIAN MILK PUDDING WITH RICE

INGREDIENTS:

1 L milk

Sugar (desired)

1 Coffee Cup rice

Water (desired)

Ground Walnuts

1 Coffee Cup Starch (Desired)

 

DIRECTIONS:

First, boil the rice until the water is absorbed.

Add milk to the pan with rice and mix well.

Then, add sugar and let it cook on the low heat for some minutes until it turns thick.

Turn off the stove and wait until the pan has cooled

serve it cold by following the pictures I proved above.

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- 

ALBANIAN  STARCH PUDDING WITH FRUITS

INGREDIENTS

1 water glass Starch

2 water glass Sugar

4 glass of Water

3 Tablespoon Honey

2 Tablespoons Raisins

1 Coffee cup olive oil ( not extra virgin used for salad)

5 Tablespoons butter

Fruits, 1 apple -sliced, sliced strawberry, sliced banana, and other desired fruits.

DIRECTIONS:

Heat 1/2 Coffee cup of olive oil, mixed with 5 Tablespoons butter and 1 water glass of sugar.

Stir and fry until it turns gold color.

In a separate bowel mix well 1 water glass of sugar and  1 water glass of starch.

Add 3 more glass of water and make sure to thoroughly mix , the water, sugar and starch to prevent lumps

Pour it into the hot pan of (hot-cooked butter, oil, and sugar)

Stir constantly the mixture over mid-low heat to prevent lumps

Then, add raisins and stir constantly

Then, add fruits

Then, honey

Stir and mix thoroughly until it turns thick and smooth

Turn off the stove and wait until the pan has cooled

Serve it cold following the photo i have provided above

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