Making homemade sausages and salami is an annual family tradition for many European families. For my family, it has always been the women that make the ‘kolbasi’ and it happens during the middle of winter, when the temperature is below 17°C and the air is crisp and dry.

In the village, kolbasi were typically made at the beginning of January, in time for the Orthodox Christmas. The pig was slaughtered and all of the off cuts would find their way in the sausages, so that nothing was wasted. This included the tongue, lungs and spleen, however it was important to poach the organs before adding to the kolbasi mix.

Here in Australia, we use a basic pork mince with a medium amount of fat. You can mince the meat at home, or to make life easier just ask your butcher to mince it for you. To flavour the kolbasi, softened leek and a mix of chillies and peppers are added. Other recipes call for mint and garlic, the combination really is personal preference.

Once prepared, the kolbasi are hung to dry for 3-4 days or smoked and then fried up and enjoyed with a bountiful amount of fresh bread.

Baba, mum and I made 38 kolbasi, 50cm in length to keep up with family demands, namely my husband, who will happily eat them for breakfast, lunch and dinner! If however you have less people to share with, you can certainly make less.

Making kolbasi
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Recipe

Makes 38 kolbasi (50cm in length)

Ingredients
10 leeks, white and light green part finely chopped, dark green outer leaves discarded
310ml (1 1/4 cup) olive oil
5 tablespoons sea salt
200g mild crushed paprika/chillies, lightly toasted (if available, replace with whole dried chillies, toasted and finely chopped/crushed)
15kg pork neck, belly and/or shoulder, finely minced with medium fat (ask your butcher to mince)
7 tablespoons (50g) mild paprika, finely ground (add 2 tablespoons of hot paprika if you prefer)
5 teaspoons ground white pepper
3 teaspoons freshly ground black pepper

250g thin pork intestines (sausage casings are available from your butcher)

You will need:
- Meat mincer with sausage attachment
- Large work surface
- Cooking string cut into 20cm lengths
- Paper towels
- 3m rod undercover to dry kolbasi

Method
1) Heat a large pot over medium to high heat, coat base with 3 tablespoons olive oil and add leek. Mix continuously for 10-15 minutes until softened and collapsed but not browned or burnt as this will taste bitter. Set aside and cool to room temperature.
Note: The leek can be prepared the night before and refrigerated.

2) Heat oven to 160°C and arrange crushed paprika/chillies and toast until darkened and fragrant (10-15 minutes), stir regularly to avoid burning. Remove from oven and allow to cool.
Note: If using whole dried chillies, toast whole and finely chop/crush when cooled.

3) Clean intestines in cold water and drain, repeat process 2-3 times. Cut into 1 metre lengths and keep in cold tap water to avoid from drying out.

4) Setup meat mincer with sausage attachment.

5) On a large clean table spread out meat mince, add leek, crushed paprika/chillies, mild paprika, white and black pepper, and remaining salt and oil. Scrunch and knead mixture until sticky and well combined (10 minutes). Heat a little oil in a frying pan over medium heat. To taste the seasoning roll 1-2 tablespoons of the meat mix into a ball then flatten into a patty, cook 2-3 minutes on each side until cooked through. Taste, adjust seasonings if required.

6) Carefully slide one of the cut intestine/sausage casings onto the sausage making nozzle, leaving 2cm un-tied hanging over the edge. Stuff meat into the top of the machine and feed the mince through, sliding the casing off the nozzle as the mince comes out, two people make this job easier as one winds the other gently pulls and holds the sausage. Leave 2cm of intestine unfilled at the end and run your hands over the sausage to expel excess air, place in a tray in a coil. Repeat with remaining mince and intestines.

7) Using kitchen string tie each sausage in half with a tight knot and then tie onto elevated rod. Once all sausages are hung place folded paper towels between where the sausages are touching to help them dry out evenly. Dry for 3-4 days in a cool dry environment under cover and below 17°C, e.g. shady balcony, garage.
Note: It’s important that there is no sun or rain, a gentle breeze is perfect. If the temperature exceeds 17°C store sausages in the fridge and re-hang if the weather improves, otherwise continue drying in fridge. If you live in a snowy environment do not dry outside as the kolbasi will freeze rather than dry.

8) Once dried store kolbasi in airtight containers or freezer bags in refrigerator for 3-4 days or freeze for up to 3 months.

9) To cook, heat a little oil in a large non-stick frying pan (low heat). Cut cold sausages into 5cm lengths and place cut side down to seal the end, once cooked turn over and seal other end. Turn on side and cook all over until golden. Serve as meze, or as a meal white bread and cabbage salad.

Tips:
- Mild crushed paprika is available from most supermarkets.
- If you choose to add lung, spleen and tongue be sure to poach in simmering water for 10-15 minutes before mincing.
- Homemade kolbasi taste delicious in a white bean soup (graf).

Saturday mornings were always a big deal when it came to breakfast. Mum would often prepare something hot that we all enjoyed as a family. One of my fondest memories growing up was the smell of feta cheese frying with eggs and kolbasi. When we sat down at the table to enjoy, Dad would always say that he was sure he ate better than the Prime Minister and Prince Charles!

The smell alone is amazing. The taste on the other hand, is out of this world! Przeno Sirenja is fluffy egg, followed by a delicate fried crust and soft oozy cheese.

Although rich and indulgent in calories, as a once a week treat this delicacy is definitely justifiable. Some love Prezeno Sirenje so much they have lovingly named it ‘sirencinja’ (little cheeses).

The addition of egg and pinch of paprika is definitely an option. When served without egg it makes a delicious appetiser, just cut the cheese into strips rather than rectangles and serve with a toothpick.

Making Przeno Sirenje

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Recipe

Serves 4

Ingredients
300-400g feta cheese, cut into 1cm thick slices
1/4 cup (30g) plain flour, for coating
3-4 tablespoons olive oil
Pinch of mild paprika (optional)
4-5 eggs, lightly beaten (optional)
Sea salt and freshly ground black pepper

Method
1) Cut feta into 1cm thick slices.

2) Heat olive oil in a medium non-stick frying pan (medium-high heat).

3) Roll the sliced cheese in flour until evenly coated and shake off any excess. When the oil is hot enough add the flour coated cheese in a single layer, turn once until golden brown on both sides (3-5 minutes on each side).
Note: At this point you have the option of serving the cheese as an appetiser, to make it more of a meal proceed with step 4.

4) In a medium bowl add eggs, sea salt and black pepper to taste, lightly beat. Evenly space the cheese so there is a small gap between each piece, sprinkle a pinch of paprika in between so that it falls on the base of the pan and begins to smell fragrant (1 minute). Pour in the lightly beaten eggs and shake the pan around a bit, use a spatula if necessary to help the egg get underneath each piece of cheese and cook evenly. After 2-3 minutes carefully turn over the cheese so that the egg is cooked on both sides. Serve immediately with fresh bread, kolbasi and tomato salad (during summer).

Tips:
- You can replace feta with other hard cheeses like haloumi or kasseri.
- Placing the cheese in bowl of iced water (or under cold tap water) for several seconds will make the flour stick to the cheese and help to form a crust.

I have my very last bag of baba’s home grown chillies, so with limited time I decide to make a no-fuss chilli and tomato spread for lunch. It’s similar to lutenka but a fraction of the effort (only 15 minutes), and it’s eaten fresh rather than stored.

The best way to enjoy this village style dish is straight out of the pan, place it in the middle of the table and share with lot’s of fresh bread to mop up all the yummy juices.
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Recipe

Serves 4-6

Ingredients
8-10 red and green banana chillies (also known as Hungarian or bullhorn chillies, if unavailable replace with 2-3 red and green capsicums)
250ml (1 cup) Italian style tomato passata
100g feta cheese, roughly crumbled
Olive oil
Sea salt to taste

Method
1) Wash and dry chillies, discard stems and seeds, roughly chop.

2) Heat a medium pan (medium-high heat), coat base with olive oil, add chillies and sprinkle with salt, stir frequently to avoid from burning or browning too quickly, fry until fragrant (5-7 minutes). Reduce heat to medium, add tomato and extra salt to taste, stir and fry until fragrant (2-3 minutes).

3) Remove from heat, add feta cheese and stir through. Serve in the middle of the table with fresh bread.

Tip: The easiest way to de-seed chillies is by cutting the top off and discarding the stem, then cut in half lengthways to remove the seeds and membrane, you’ll find a helpful image within the Rustic Fried Chillies with Eggs and Cheese recipe.

So far I have already posted two maznik recipes, handmade maznik, and cheats maznik with filo pastry. This maznik recipe would have to fall somewhere in between. There’s no yeast required and the process of preparing each sheet is nowhere near as laborious as my mum’s.

Earlier this year I posted a very labour intensive and complicated recipe for Maznik, I promised to follow up with a cheats version, so here it is!

It’s a combination of several recipes recommended by family and friends. It tastes a little bit more like burek than maznik, but tastes delicious nonetheless.

The finished product looks and tastes more complicated than the effort required, so go for it and impress your friends the next time you’re entertaining, they make a lovely entree served with a dollop of lutenka.

Process

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Recipe

Makes 12 pinwheels

Ingredients
22 filo pastry sheets (375g packet)
500g ricotta cheese (you can also cottage cheese but I find it too runny)
2 organic or free-range eggs, lightly beaten
220g feta cheese, coarsely crumbled
100g butter, melted
150ml olive oil
Black poppy seeds (or sesame seeds), for sprinkling

Method
1) Thaw puff pastry at room temperature for 2 hours.

2) Preheat oven to 180ºc and line two trays with baking paper.

3) Combine ricotta, eggs and feta cheese, season to taste and mix well to combine, refrigerate until required.

4) Combine melted butter and olive oil.

5) Lay a sheet of filo on a clean work surface with the longest edge facing you. Brush all over with butter and olive oil mix, top with another sheet of filo and brush again. Cover remaining filo with a tea towel to prevent from drying out. Spoon 2-3 tablespoons of the filling along the edge closest to you, leaving 3cm from the bottom and each edge. Fold in the sides and carefully roll the pastry over the filling into a long cylinder, brush the exposed pastry edge with extra butter and oil to seal. Gently roll into a snail-like coil, being careful not to split the filo, tuck the end underneath to prevent the coil from unraveling and place on a baking tray. Repeat with the remaining pastry and filling. Brush tops with remaining butter and oil. Sprinkle with poppy seeds and bake for 18-20 minutes or until lightly golden. Cover loosely with foil partway through if filo browns too quickly.

6) Serve while hot or at room temperature with homemade lutenka.

Tips:
- Make ahead of time and refrigerate or freeze cooked pinwheels until required and reheat in the oven before serving
- When rolling the filo, make sure you keep it loose. Rolling to tightly will cause the pastry to split.

Most cultures have their special version of the humble crépe, in the Balkans they’re called palachinki. Like other traditional recipes this one calls for a couple of basic ingredients, so you can make them at any time. Unlike the French who like their’s Suzette, I like my baba’s unique garlic and walnut dipping sauce.

If your not up for the robust taste of raw garlic, you can always opt to eat them plain with homemade jam or perhaps smothered with nutella and rolled up. Occasionally I go for ajvar (chilli spread) and a generous amount of crumbled feta…yum!!! However you like to eat your palachinki I encourage you to try this recipe, the combination of garlic and walnuts is really interesting and delicious too.

With lent in full swing, many Christians are fasting and eliminating all meat and dairy for a vegan diet. The last week of lent calls for leaving oil out too! Palachinki are a common staple during this period. Simply leave out the egg and milk (and the oil during the final week) and add a little more water.

Layer the palachinki

Enjoy the interesting combination of garlic and walnuts

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Recipe

Makes 6-8 palachinki

Ingredients
Batter
1 cup (125g) plain flour, sifted
1/4 teaspoon bicarbonate soda
1/4 teaspoon salt
1 large egg
1 3/4 cups (440ml) water (or 1 cup water and 3/4 cup milk)
1 tablespoon (20ml) vegetable or light olive oil, plus extra for greasing

Garlic dipping sauce
1-2 garlic cloves, finely grated/crushed
1 1/2 tablespoons (30ml) olive oil, plus extra for drizzling
1/4 teaspoon salt
3/4 cup hot water

1/2 cup walnuts, coarsely crushed for sprinkling

Method
1) Sift the flour, bicarbonate soda and salt into a medium mixing bowl and make a well in the centre. Break the egg into the well and work in some of the flour with a fork. Add water, olive oil and loosely incorporate with fork, then whisk until smooth and airy (I use a hand held electric beater for 3-5 minutes).

2) Heat a medium non-stick frying pan (low-medium heat). Wipe the pan with an oiled tissue/paper towel. Pour mixture into a jug or use a ladle. Lift pan from the heat, then pour/ladle in the batter and swirl to spread to the edges of the pan so you get a nice thin, even layer (only ladle in enough batter to cover the bottom thinly). Set back over heat, cook for 2-3 minutes until the batter appears dry on top, gently peel around the edges with the spatula and flip using your fingers to aid (be gentle as it will tear easily). Cook for a further 2-3 minutes until golden in colour and flip one more time, this time the palachinka will bubble and puff up as the moisture escapes. Transfer to a plate and keep warm in a low oven while you cook the rest. Oil the pan before frying each palachinka.
Note: Stir the batter every so often to avoid a gluggy mixture, it should be consistent and watery.

3) Once all the palachinki are cooked, prepare your garlic dipping sauce. Combine garlic, salt and olive oil in a medium bowl and mix well. Stir in the boiling water and allow to cool slightly (3-5 minutes).

4) Quickly bath/soak each palachinka in the garlic sauce, place on a plate then sprinkle with crushed walnuts. Repeat the process and finish with a final drizzle of the sauce, a sprinkling of extra walnuts and a drizzle of olive oil. Slice and serve while warm or at room temperature.

Tips:
- To make this a vegan recipe leave out the egg and milk and replace with extra water.
- Rather than stacking, roll each palchinka into a cylinder and cut in half to make easy to eat portions.

I was wondering how many recipes exist with feta as the hero ingredient. My family alone has over a dozen favourites. Enter, new favourite feta recipe from Rasht, north of Iran. This pancake recipe, which is more like a cheese slice is quick and easy to prepare and seriously tastes heavenly.

I made this pancake before heading over to see a friend, she has a young baby and is way too busy to prepare lunch so I took along a couple of slices. We enjoyed it with a garden salad and my homemade lutenka and it was sensational!

Traditionally served as an apetiser, it also makes a delightful light lunch.

Use a spatula to cut into 6-8 pieces and turn each piece over

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Recipe

Serves 4-6

Ingredients
200g feta cheese (Bulgarian feta is best)
4 tablespoons (80ml) full cream milk
2 tablespoons (12g) plain flour
5 tablespoons (100ml) olive oil or vegetable oil
3 free-range or organic eggs, lightly beaten
Freshly ground black pepper to taste

Method
1) Mash feta cheese with a fork in a medium bowl until evenly crumbled. Add milk and stir through, then add flour and mix. Add lightly beaten eggs, 1 tablespoon of oil and pepper to taste, beat with fork until mixed well.

2) Heat a non-stick pan (25-30cm) over medium heat. Add remaining oil and allow to heat up. Pour in mix and spread evenly with the back of a spoon. After 3-5 minutes reduce heat to low and allow to cook for 15-20 minutes.

3) While still in the pan use a spatula to cut the pancake into 6-8 pieces and turn each piece over to lightly brown on the reverse side. Cook for a further 15-20 minutes and add a little more oil to the pan during frying if necessary.

4) Serve while warm or at room temperature as an appetiser or a light lunch with bread and salad.

The secret to beautiful tasting eggplant is two-part. Firstly, select firm, medium sized fruit with unblemished skin, rather than extra large ones with wrinkly skin. Secondly, it must be cooked until the flesh collapses and is soft and mushy, under-cooking it will result in spongy and flavourless eggplant.

Grilling eggplant is a perfect way to enjoy its flavour. Team with thinly sliced garlic and a scattering of fresh parsley for a quick and delicious summer side dish.

Brush with olive oil and sprinkle with salt before grilling

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Recipe

Serves 4 as appetiser

Ingredients
2 eggplants, cut widthways into 1.5-2cm thick slices
Extra virgin olive oil for brushing, plus extra for drizzling
Sea salt
1-2 garlic cloves, thinly sliced
Parsley, coarsely chopped to garnish (optional)

Method
1) Preheat a griddle pan or bbq grill over medium-high heat. Brush eggplant slices with olive oil and sprinkle with sea salt on both sides. Grill eggplant slices in batches, turning once until cooked through and the flesh has collapsed slightly (5-7 minutes on the first side, 4-5 minutes on the reverse side). Place the cooked eggplant in a medium dish, sprinkle the first layer with some of the garlic slices, tightly cover with a lid or sheet of foil to keep warm. Repeat with the remaining grilled eggplant, sprinkling with garlic between each layer. Drizzle the final layer with olive oil, cover and allow to stand for 10 minutes, this will help the flesh soften.

2) Before serving drizzle with extra olive oil, sprinkle with sea salt and scatter with parsley. Enjoy while warm or at room temperature with grilled meat or fish, or on toast with a good quality goats cheese.

Tip: Grill eggplant in half the time on an electric cafe-like grill (similar to a sandwich press).

Kifli, or kiflici as they are otherwise known are a much loved Eastern European delicacy. Some make them with butter and sour cream, others with lard. My families recipe is a much healthier variation, using vegetable oil and milk. The texture is soft and fluffy, ideal for moping up a juicy tomato salad or lutenka.

Often filled with a mixture of creamy cottage cheese and feta, you can get adventurous and fill with plum jam and walnuts or even nutella, sprinkling with brown sugar rather than sesame seeds.

Kifli process

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Recipe

Makes 48

Ingredients
Sponge (yeast mix)
1/3 cup (80ml) lukewarm water
2 (7g) packet dry yeast
2 teaspoons sugar
2 tablespoons 00 plain bread flour

Dough
6 1/2 cups (815g) 00 plain bread flour, sifted, plus extra for dusting
1 teaspoon salt
2 organic or free-range eggs, room temperature
3/4 cup (185ml) water, room temperature
3/4 cup (185ml) milk, room temperature
3/4 cup (185ml) vegetable oil (e.g. canola), plus extra for drizzling

Filling
200g feta cheese, crumbled
250g cottage cheese, room temperature

1 organic or free-range egg, lightly beaten for brushing
Sesame seeds for sprinkling (optional)

You will need:
• Small bowl or mug (for sponge)
• Large bowl (for dough)
• Damp tea towel (to cover the resting dough)
• Clean table or workbench
• Rolling pin
• Cake spatula
• 2 large baking trays
• Brush

Method
1) Stir sugar, yeast and flour in a small bowl/mug until smooth (1 minute). Allow to rest (7-10 minutes) or until double in size.

2) Grease 2 large baking trays with vegetable oil.

3) In a medium bowl combine the cottage cheese and feta cheese, mix well and set aside.

4) In a large bowl add sifted flour and salt and make a well in the centre, add sponge (yeast mix), eggs, water, milk and oil. Using your fingers start to incorporate the wet ingredients with the flour, as the dough starts to come together begin to knead with one hand while the other turns the bowl (5-7 minutes). Using the edge of your hand make a cross on top (this is my gorgeous baba’s tradition). Dust the top with flour and cover with a damp tea towel. Allow to rest for 15-20 minutes or until double in size and the cross has expanded.

5) Once the dough has risen knead for a further 1-2 minutes in the bowl and turn out onto a flour dusted surface, dust the top of the dough with extra flour and gently roll to cover all over. Using a spatula cut into 6 equal portions and knead into 6 round balls, set aside and cover with a tea towel.

6) Take one of the balls and flatten with the palm of your hand into an even circle approximately 20cm in size. Dust the top with flour and use a rolling pin roll out to 35-40cm circle. Drizzle with oil and gently spread out using your finger tips. Cut into 8 even quarters. Working quickly add a heaped teaspoon of the cheese filling at the top of each quarter, turn the corners in slightly and roll the dough over the filling towards the centre until half way, now stretch the dough back towards you slightly (5cm) to lengthen (this will give you a nice envelope shape), continue rolling over with the end neatly hidden underneath. Arrange on tray and repeat with the remaining dough, working as quickly as possible. Allow the first tray to rest uncovered and relax for 15-20 minutes, then brush with lightly beaten egg and sprinkle with sesame seeds, allow to stand for a further 10-15 minutes. Repeat this process with second tray, allowing 15-20 minutes of resting time before brushing with egg and resting again for a further 10-15 minutes.

7) Preheat oven to 200°C.

8) Bake the first tray which has been resting for 5 minutes at 200°C or until lightly golden on the edges, reduce oven temperature to 150°C and bake for another 5 minutes, finally reduce oven to 100°C baking for 5-10 minutes or until lightly golden all over. Bake the second tray in the same manner.

9) Once baked allow to stand for 5-10 minutes and remove from tray. Serve while warm or at room temperature as meze with lutenka or a tomato salad during summer. During winter enjoy with a cup of warm tea for breakfast or a glass of red wine in the evening.

Tip: Kifli freeze well for up to 3 months, simply defrost, reheat in the oven and serve while warm.

Summer for me is all about salads. Honestly, how can I resist when there is still such an abundance of fresh garden produce available.

Taratur is a simple dip-like salad served during summer, traditionally with a shot of cold rakia (Macedonian white spirit). It’s a perfect accompaniment to grilled chicken and lamb or as a dip with fresh Turkish bread.

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Recipe

Serves  8

Ingredients
1 large or 2 small cucumbers, finely chopped (peeling and de-seeding is optional)
1 teaspoon sea salt
1-2 cloves garlic, crushed
2 tablespoons olive oil
500g Greek style natural yoghurt (homemade yoghurt is best)
50g natural walnuts, roughly chopped

Method
1) Combine cucumber, salt, garlic and olive oil in a medium bowl and mix well. Add yoghurt and most of the walnuts and mix again.

2) Serve in individual bowls or in a large bowl with an extra drizzle of olive oil and scattering of walnuts.

Tips:
- Remove cucumber seeds by cutting the cucumber in half lengthways and scooping out the seeds with a spoon.
- Make 3-4 hours ahead of time and refrigerate until your guests arrive.