Earlier this year I posted a heavenly cheese pancake recipe from Rasht, North Iran. Here’s a variation which replaces the feta with a bountiful mix of fragrant herbs.

The interesting addition of baking powder to the mix helps the pancake stay light and airy during the frying process.

Delicious warm or at room temperature with natural yoghurt and bread, this is certainly a recipe I can imagine making for picnics in the coming months.

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Recipe

Serves 4-6

Ingredients
4-5 tablespoons vegetable oil
1 small bunch chives, finely chopped
1 small bunch coriander, finely chopped
1 small bunch flat leaf parsley, finely chopped
1 small bunch spinach, finely chopped (optional)
1 small onion, coarsly grated
4 free-range or organic eggs
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1/4 teaspoon turmeric
1/2 teaspoon baking powder

Method
1) In a medium bowl combine herbs, onion, eggs and whisk with fork until mixed well. Add pepper, salt, tumeric, baking powder and whisk again.

2) Heat a non-stick pan (25-30cm) over medium heat. Add 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, natural yogurt and tomato.

Tip: Feel free to use a mix of your favourite herbs.

This recipe was handed down to my baba by my great grandmother so it’s been in the family for generations. Mlechnik is Macedonia’s answer to quiche, a rustic egg and milk pie made with hand rolled pastry.

Typically made during spring, when the chooks are laying fresh eggs in abundance, this pie is also comforting during the cooler months.

Two types of dough are required, the first includes yeast and is used for the base, the second is yeast free and similar to filo pastry sheets. If you’re stretched for time or find working with dough challenging, a similar, although admittedly not as tasty result can be achieved by replacing the base with store bought puff pastry and a couple of lightly browned filo pastry sheets for the filling.

Our family preference is a basic egg and milk mlechnik, although other regions have been known to add crumbled feta and buttermilk or sour cream.

Preparing base

Preparing thin pastry sheets

Assembling

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Recipe

Serves 14

Ingredients
Base
Sponge (yeast mix)
1 (7g) packet dry yeast
1/2 teaspoon caster sugar
1 tablespoon plain flour
1/4 cup (60ml) lukewarm water

Dough
3 cups (375g) 00 plain bread flour, sifted, plus extra for dusting
1 teaspoon sea salt
2 tablespoons (40ml) vegetable oil, plus extra for drizzling/brushing
1 cup (250ml) warm water

Pastry sheets
2 cups (250g) 00 plain bread flour, sifted, plus extra for dusting
2 teaspoons sea salt
1 tablespoon vegetable oil, plus extra for drizzling/brushing
3/4 cup (190ml) warm water

Filling
13-14 free-range or organic eggs, room temperature
1 litre full cream milk, room temperature
1 tablespoon sea salt

You will need:
- Large round 16” baking tray
- Small bowl (for sponge)
- Large mixing bowl (for dough)
- Clean tablecloth or bench
- Long thin rolling pin (make your own by purchasing a 1.2m length of  unfinished dowel from your hardware store and sand until very smooth)
- Large non-stick frying pan
- Large bowl (for egg filling)
- Foil sheet

Method
1) Grease large round baking tray with oil (approx. size 40cm in diameter, 4cm high).

2) To make sponge, stir yeast, sugar, flour and water in small bowl until smooth (1 minute). Allow to rest (7-10 minutes) or until double in size.

3) Sift flour and salt into a large mixing bowl and make a well in the centre. Add sponge mix, oil and 2/3 of the warm water and begin to incorporate using one hand while the other turns the bowl, if the dough is too dry add a little extra water (you may not need to add all the water). Knead until the dough comes together (3-5 minutes) and turn out onto a flour dusted surface and continue to knead until smooth (3-5 minutes).

4) Divide the dough into 4 equal portions, dust with flour and knead into round balls. Using the palm of your hand flatten each ball, then roll out to 20cm in diameter, dusting as you go to avoid the dough from sticking to the rolling pin. Use your fingers to create dints in each disc (this will help the oil pool). Drizzle each disc with olive oil and spread the oil all over using your fingers or a brush (I find using my fingers quicker and easier).

5) Layer 3 discs, oil side up on top of each other, place the final disc oil side down and press the edges with your hand to help seal the oil. Turn over and continue pressing with the palm of your hand from the centre to the edges until an even thickness and 30cm in diameter. Dust the top with flour and roll out to 5-10cm larger than the base of your tray. Drizzle oil around the edge of the pastry, spread with your fingers then loosely roll the edges over to create a 2cm high boarder and place in your oiled tray.
Note: The dough should fit snugly in your tray, if necessary stretch out slightly or push in the dough in to help it fit.

6) For pastry sheets, sift flour and salt into a large mixing bowl and make a well in the centre. Add oil and 2/3 of the warm water and begin to incorporate using one hand while the other turns the bowl, if the dough is too dry add the remaining water. Knead until the dough comes together (3-5 minutes) and turn out onto a flour dusted surface and continue to knead until smooth (5-7 minutes).

7) Divide the dough into 3 equal portions, dust with flour and knead into round balls. Using the palm of your hand flatten one of the balls, then roll out to 20cm in diameter, dusting as you go to avoid the dough from sticking to the rolling pin and set aside. Repeat with other 2 dough balls.

8) Heat a large non-stick frying pan (high heat).

9) Using the first flattened disc, dust both sides generously with flour and dust the rolling pin. Roll out to an even circle (30-40cm in diameter). Dust with flour again, wrap one end of the sheet over the rod and quickly roll while gently pulling the dough, unroll in the opposite direction, i.e. if rolling from the left, when unrolled the rod will end up on the right. Use your rod to gently roll and even out the circle. Dust again and repeat this process another 15-20 times until 50cm in diameter (2mm thick), dusting the edges if they stick. Drizzle over oil and use your fingers or a brush to spread the oil. Gently pick up the edge closest to you and fold the sheet in half, dust with flour and fold in each edge. Transfer the pastry sheet folded side up and place in your hot frying pan. Once the underside begins to dry out (2-3 minutes) turn over and cook for another 2 minutes. Being careful not to burn yourself, use your fingers to unravel the sheet, concentrate on lightly browning the uncooked centre and edges and continue rotating until lightly coloured all over (3-5 minutes), remove from pan and allow to cool. Repeat with remaining dough.
Note: For a quick version, oil and lightly brown 8-10 store bought filo pastry sheets in a moderate oven.

10) Preheat oven to 250°C.

11) In a bowl combine eggs, milk and salt, whisk until well combined
(3 minutes) and set aside.

12) With the prepared dough in the base of your large round baking tray, evenly press the rolled edge into the side and up to the height of to the top of the rim to form an even crust.

13) Roughly tear the cooked pastry sheets into small pieces an evenly spread over the uncooked base. Drizzle with oil, then pour over egg and milk mix, pushing down all the torn pastry to ensure everything is submerged.

14) Cover tightly with foil and bake for 30 minutes at 250°C. After 30 minutes uncover, reduce temperature to 200°C and bake for further 25-30 minutes or until lightly golden and cooked through. If the top browns too quickly loosely cover with foil again.

15) Remove from oven and allow to stand uncovered for 15-20 minutes. Cut and serve while warm with a fresh tomato salad and generous chunks of sheep/goats’s milk cheese or buttermilk.

Tips:
- For a richer pie add crumbled feta to the egg mix.
- Refrigerate for up to 3 days. Mlechnik also tastes good served cold during summer and perfect for picnics.
- For a quick version use store bought puff pastry for the base and lightly browned filo pastry sheets for the filling.

For many, Friday is a day of fasting. Although a summer recipe, this dish fits with today being Friday. Submitted by Leni from Illinois, USA, she has fond memories of her baba’s Vegan Baked Rice with chilli and tomatoes.

Recipe

Serves 4-6

Ingredients
5 hot banana chillies, seeds and stems removed, roughly chopped
3 ripe tomatoes, roughly chopped (blanch and remove the skin if you prefer)
2 large garlic cloves, finely chopped
1/4 cup (60ml) of olive oil
2 tablespoons sea salt
2 cups (440g) long grain white rice, rinsed and drained
4 cups (1L) water

Method
1) Preheat oven to 200°C (400°F).

2) Prepare chillies, tomatoes, garlic and set aside. Heat olive oil in a medium frying pan (medium-high heat), add chillies and stir frequently to avoid from burning or browning too quickly, fry until fragrant (5-7 minutes). Add garlic and tomatoes, stir through and fry for an additional 5 minutes. Add salt, followed by washed rice and mix well, remove from heat.

3) Transfer vegetable and rice mix to a 13 x 9” baking tray/dish, add water and bake for 30-40 minutes or until the water is absorbed and the rice is cooked. If necessary, add an extra 1/4 cup of water during baking if the rice dries out.

4) Remove from oven and cover with foil until ready to serve. Serve while hot or at room temperature with  a fresh garden salad (or grilled meat).

Tips:
- Banana chillies/peppers are also known as Hungarian or bullhorn, if unavailable replace with 2 capsicums and 1 finely chopped Birdseye chilli.
- To de-seed chillies, cut the top off and discard the stem, then cut in half lengthwise to remove the seeds and membrane, you’ll find a helpful image within the Rustic Fried Chillies with Eggs and Cheese recipe.
- To blanch tomatoes, cut an ‘X’ into the base no bigger than 2cm and no deeper than 3mm and place into a pot of boiling water no longer than 1-2 minutes. Remove from water and when cool enough to handle remove skin and stems.

With a dozen eggs and almost a kilo of sugar this cake isn’t for the faint-hearted. On the bright side, it’s almost flourless, so it’s light on carbs.

Whole eggs are beaten for 10 minutes until thick and creamy, a small amount of semolina flour and self raising are folded through along with the zest of one lemon. Once baked the cake has a delicate crust and a sponge finger biscuit consistency. The cake is then completely cooled and drenched with a hot lemony sugar syrup.

It’s perfect served with a ‘Tursko kafe’ (Turkish coffee) or, as I served it up for friends with a dollop of double cream which I sprinkled with lightly roasted flaked almonds. It looked really pretty and the cream helped to cut through the sugary syrup, a perfect balance.
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Recipe

Serves 36

Ingredients
12 organic or free-range eggs, room temperature
1 teaspoon vanilla essence
6 heaped tablespoons (70g) self raising flour, sifted
6 heaped tablespoons (95g) semolina flour, sifted
Zest of 1 lemon (optional)

Syrup
4 cups (880g) caster sugar
5 cups (1.25L) water
2-3 pieces of lemon peel
1 teaspoon lemon essence (or replace with a squeeze of lemon juice)

Method
1) Preheat oven to 180ºC and grease a large rectangular baking tray.

2) Beat eggs and vanilla essence in a large mixing bowl with an electric mixer until tick and creamy (8-10 minutes). Using a large metal spoon fold in self raising flour, semolina and lemon zest (optional). Pour mix into prepared baking tray. Bake for 40 minutes or until cooked through. Remove from oven and allow to cool completely.

3) For syrup, bring water, sugar and lemon peel to the boil, then reduce heat and simmer for 20 minutes or until thick and syrupy.

4) While the syrup is hot, drizzle 2-3 tablespoons over the cool cake and cut into 4-5cm wide horizontal strips. Drizzle over another 2-3 tablespoons and cut the cake on a 40º angle into diamond pieces. Add the lemon essence (optional) or a squeeze of lemon juice to the syrup, stir through and and gently pour over the cake. Cover tightly with a sheet of foil (5-10 minutes). Allow to completely cool and refrigerate.

5) Serve cold or at room temperature with a dollop of double cream and lightly toasted flaked almonds and a strong black coffee.

Tip:
- This recipe makes a really large batter which you will need an extra large rectangular cake tin, alternatively use 2 smaller tins or halve the recipe.

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.

You’re probably wondering, who is Bill? Bill Granger of-course, the hugely successful self-taught cook, restaurateur and food writer. I’m a fan of Bill’s simple, home-style cooking, I especially love his recipe for Hazelnut and Fig Cake from his book Holiday.

Friends and family well know that I regularly make this cake during summer and early Autumn, while fresh figs are still available. The beautiful combination of sweet honey, gently caramelised figs and hazelnuts makes for a memorable rustic treat that you’ll wish you could eat all year round.

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Recipe

Serves 8

Ingredients
125g unsalted butter, room temperature
150g (3/4 cup) caster sugar
75g (3/4 cup) plain flour, sifted
2 teaspoons baking powder
3 free-range or organic eggs, lightly beaten
100g (1/2 cup) ground hazelnuts
50g (1/3 cup) hazelnuts, chopped into small pieces
8-10 fresh figs (not too ripe), halved
2 tablespoons honey

Method
1) Preheat the oven to 180°C. Cream the butter and the sugar in a large mixing bowl with an electric hand-held mixer until pale and fluffy (3-5 minutes).

2) Sift together the flour and baking powder. Use a large metal spoon to fold the flour and eggs alternately into the creamed mixture. Fold in the ground hazelnuts and then the chopped hazelnuts.

3) Grease a 20cm/8-inch cake tin and line with baking paper, leaving the paper hanging over the sides to help you lift out the cake. Spoon the mixture into the tin. Arrange the figs, cut side up, in a neat layer on top of the cake. Bake for 55 minutes to 1 hour, or until a skewer poked in the middle of the cake comes out clean.

4) Leave to rest in the tin for 10 minutes before turning out. Drizzle honey over the top of the cake just before serving.

Tip: Bill suggests serving the cake with lightly whipped cream but I prefer it with a scoop of vanilla bean ice cream.

Happy St. Patrick’s Day! Unfortunately, I don’t have a traditional Irish recipe to share with you today, but as it is my Dad’s birthday, I thought I would share one of his favourite meals.

Polneti Piperki are dear to the hearts of many, including my husband who just can’t seem to get enough of them. In fact, they are so popular that they could almost be considered a national dish in Macedonia.

I have been religiously perfecting my way of cooking Polneti Piperki for the last three years. This recipe is based on variations from three very dear women in my life, my baba (grandmother), mum and mother-in-law. What I have tried to do is take the best from all three recipes and add a couple of my own additions too.

I like to serve Poneti Piperki for dinner parties in the middle of the table with a garden salad and fresh crusty bread. Friends always love how rustic it looks and can’t wait to dig into this old favourite. Polneti Piperki also make an easy weeknight re-heat meal when made on a Sunday night.

Preparing capsicums

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Recipe

Serves  8

Ingredients
8 large (or 10 smaller) red capsicums, stems seeds and membrane removed
2-3 medium tomatoes, cut into quarters
1 medium tomato, blanched, peeled and roughly chopped (or 3 tablespoons of an Italian style tomato passata)
3 tablespoons olive oil
1 large onion, finely diced
100g speck, skin removed and finely diced (if unavailable replace with bacon)
800g beef, minced
6 sun-dried tomatoes, finely chopped (optional)
1-2 garlic cloves, finely diced
1 cup (220g) medium grain rice, washed and drained
1-2 teaspoons mild paprika
1 handful basil leaves, chopped
1/4 teaspoon white pepper
Sea salt and freshly ground black pepper
3 medium potatoes, peeled and cut into quarter

Paprika Sauce
2 tablespoons olive oil
2 heaped tablespoons plain flour
1 teaspoon mild paprika
750ml hot water
1 medium tomato, blanched, peeled and finely chopped (or 3 tablespoons of an Italian style tomato passata)
1-2 teaspoons salt (or a dried vegetable stock e.g. Vegeta/Massel)
Freshly ground black pepper
1/4 teaspoon white pepper

Method
1) Heat a large frying pan (I like to use a wok) over low-medium heat. Add oil then onions and a sprinkling of salt, saute without colouring (4-5 minutes).

2) Turn heat up slightly to medium and add speck/bacon and cook until lightly browned (3 minutes).

3) Turn heat up again to medium-high and add minced beef, stiring continuously until lightly browned but not overcooked (5-7 minutes).

4) Add garlic and mix through, when fragrant (1 minute) add sun-dried tomatoes, then rice and stir to coat (2 minutes).

5) Add paprika and mix through, once fragrant (1-2 minutes) add blanched tomato and stir until the tomato smells fragrant (2-3 minutes).

6) Take off the heat, stir through basil, white pepper, black pepper and salt to taste and set aside.

7) Preheat oven to 250°C and prepare capsicums. With a paring knife cut around the stem and remove, scoop and shake out the seeds and remove any membrane.

8) Using a tablespoon fill each capsicum with the meat mixture, shake the capsicum to get the meat to the bottom and gently push the to the sides so that the filling is evenly distributed, repeat this process until each capsicum is almost full. Create a closure and seal the filling by inserting a tomato quarter inside each capsicum, place upright in a large casserole or baking tray. Once all the capsicums have been stuffed, evenly arrange the potato quarters in between the capsicums.

9) To make the sauce heat olive oil in a medium saucepan (medium heat). Add flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have the hot water and a whisk close by. When the flour starts to smell like it’s cooking add paprika and stir continuously until fragrant (1 minute). Add 100ml of hot water and whisk vigorously, once incorporated add another 100ml and whisk again until incorporated, continue to do this until you have a smooth sauce (3-5 minutes). Add tomato, salt, ground black pepper and white pepper to taste. Bring to the boil and remove from heat.
Note: For roux image see Village-style Spinach Stew recipe.

10) Pour the sauce over each capsicum, being sure that some of the liquid gets into the filling. Lay each capsicum on the side and pour in enough liquid to submerge the potatoes (you may not require all the liquid at this stage). Place in the oven and cook on a high heat for 10 minutes and then reduce oven temperature to 220°C and bake for an additional 20 minutes.

11) After 20 minutes take out of the oven, turn each capsicum and the potatoes over and bake for an additional 20-30 minutes. If you find the capsicums are burning too quickly cover loosely with foil for the final 10-20 minutes. Additionally, if the sauce has dried up add a little more of the liquid (if you have any left over) or hot water.

Tips:
- Use leftover filling to stuff tomatoes, sarmi or make musaka. It also freezes well for up to 4 weeks.
- Traditionally long red banana chillies and hollow tomatoes are used in place of capsicums.

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.

I’ve mentioned lutenka as an accompaniment in many recipes (chevapi, kjofte, maznik, pitulici) so I thought it was fitting to share my baba’s (grandmother) recipe.

There are oodles of mass produced options available in select delis, as lutenka, or lutenica as it is also referred to is popular across the Balkans, but nothing beats this homemade version.

Traditionally made with only red banana chillies, I had a heap of green ones lying around that I decided to put to good use and it tasted just as good. If you don’t have banana chillies, you can always use capsicums.

Before blanching cut an ‘X’ into the base of each tomato

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Recipe

Makes 1.5 litres

Ingredients
2kg red/green banana chillies (also known as Hungarian or bullhorn chillies)
1-2 hot chillies (optional)
1.5kg ripe tomatoes
1/4 cup (60ml) extra virgin olive oil, plus extra for storing
3-4 garlic cloves, finely chopped
1/8 cup (30ml) red wine vinegar
1/3 cup (70g) caster sugar
Sea salt to taste
Handful flat leaf parsley, finely chopped

Method
1) Wash, dry and grill chillies. Allow to stand covered for 20-30 minutes. When cool enough to handle peel, remove stems and seeds and thinly slice flesh, set aside. For detailed instructions see Grilled Chillies (Pecheni Piperki) recipe.

2) To blanch tomatoes bring a large pot of water to the boil. Wash tomatoes and cut an ‘X’ into the base no bigger than 2cm and no deeper than 3mm. Gently drop half the tomatoes using a slotted spoon into the boiling water. Cover with lid for 1-2 minutes. Carefully remove remove from boiling water and place on a tray to cool. Repeat with remaining tomatoes. When cool enough to handle remove skin and stems and place peeled tomatoes into large bowl. Using a potato masher squash the tomato pulp and then pass through a coarse sieve until only the seeds remain (this will take you 5-10 minutes).
Note: Passing through a sieve is optional, removing the seeds will give you a smoother and richer taste.

3) In a large pot heat olive oil over medium heat. Add garlic and gently fry until lightly golden and fragrant (1-2 minutes). Add tomatoes and increase heat to high then reduce to a simmer for 15-20 minutes, stiring every so often. Add chillies, vinegar, sugar and salt to taste and increase heat to high. Stir and reduce heat to medium, simmer 25-30 minutes or until the sauce thickens. Taste the sauce and add more salt and/or sugar if required. Remove from heat and allow to stand for 30 minutes.

4) Meanwhile steralise 6 jars (250ml capacity). Wash the jars and lids in warm soapy water, then put them in a pan of simmering water for 10 minutes. Remove the jars (not lids) and place them upside-down in an oven preheated to 140°C and allow to dry for 10 minutes.

5) Add chopped parsley to lutenka and stir through. Spoon into clean, dry and warm jars, cover the surface with 1cm of olive oil (this will help to seal and preserve the lutenka). Clean around the rim of the jar, remove lids from water and dry with a towel then use to seal. Store lutenka for up to 6 months in a cool, dark spot.

Tip: Enjoy with chevapi, kjoftinja, maznik, pitulici and on fresh bread with crumbled feta/goats cheese.