Lamb Kapama

Serbian version of traditional Greek lamb and spinach stew

 

For 6 people

3lb of lamb (shoulder)

flour optionally

¼ cup oil

3 onions

2 tablespoons smoked paprika

2 garlic clove

salt & pepper

2 bunch of green onions

1 leek

2lb spinach

 

Method of preparation

1. Cut the meat into small pieces and season it with salt, pepper and flour.

2. In a saucepan appropriate size sear the lamb in hot oil until brown.

3. Remove the meat from the pan, in the same pan fry the onion and leeks, cut into slices. When the onions are cooked add smoked paprika and chopped garlic.

4. Return the meat to the pot, stir well and pour water to cover.

5. Season with salt and pepper. When it boils reduce the heat and simmer until meat is tender.

6. Add fresh,washed spinach leaves and cook for additional 5 minutes

7. Cut up green onions and fry them quick in a frying pan on the high heat. Add fried green onions to cooked lamb stew.

8. Serve topped with Greek yogurt

Crumpled Cheese Pie


 

Simple and easy way of cooking with filo dough


 

1 package filo (phyllo) dough
1 cup milk
2 cups (2/3 pound) feta cheese, crumbled
1 cup sour cream
1 cup ricotta
1 cup of sparkling mineral water
2 eggs, separated
olive oil for greasing pan

First, prep the baking pan. A clear, deep, round casserole is ideal.
Generously grease the pan with olive oil. Gently press a sheet of filo into the dish, letting the rest hang over the edges. Repeat with another sheet, placed crossways from the first. Repeat for a total of four sheets. Use scissors to trim the overhang all around to a length of about 2".
Take a stack of four filo leaves. Use scissors to trim them into a circle that just fits inside the top of the casserole dish. This will become a lid a little later on. (You do it now so that you don't run short of filo at the end.) Put it aside.
Stir together yolks, feta, sour cream and ricotta. Stir in mineral water and milk.
Beat egg whites stiff. Gently fold into cheese mixture.
Dunk a sheet of filo into the mixture. Gently crumple it and place it into the pastry shell you've created. Repeat until all the filling is used. You'll want to keep one hand clean for picking up the filo sheets, or have a friend pass you the sheets.
Place the filo "lid" on top. Fold the overhanging rim of filo over top. Cover with foil.
Bake at 400F. Bottom should appear crunchy and golden brown (this is why a clear dish is handy). The top should also be browned.
After it's cooled a bit, turn upside-down onto a platter. Serve when completely cooled. 

   CATERING BY BORIS SELJAK

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