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Recipe

Serves 4-6

Ingredients
400g raw walnut halves
4-6 cups water
6 tablespoons pomegranate paste or molasses (available in Middle Eastern grocery stores)
1  onion, coarsely grated
1/4 teaspoon black pepper
1/2 teaspoon sea salt
1/4 teaspoon ground turmeric
500-700g chicken pieces (4-6 pieces preferably with bones and skin off)
2 tablespoons vegetable oil
1/2 tablespoon tomato paste
3-4 saffron threads
2 tablespoons lemon juice (optional)
1/2 teaspoon golpar (optional, available in Middle Eastern grocery stores)

Directions
1) Using a mortar and pestle or food processor grind walnuts finely until sticky, but do not over-process.

2) In a large saucepan or casserole add the walnuts, 4 cups of water, pomegranate and stir until well combined.

3) Add onion, pepper, salt, turmeric and stir. Place the saucepan or casserole over medium heat and simmer for 30 minutes, stir frequently to avoid burning. Once the sauce has darkened in colour (a result of the oil released from the walnuts) add chicken pieces and vegetable oil, stir to coat. Allow to simmer and cook gently for 1.5 hours, adding remaining water as necessary and gently stirring to prevent scorching.

4) Add tomato paste, saffron, lemon juice, golpar and simmer for a further 30 minutes.
Note: If you prefer no bones take out chicken pieces from stew before adding other ingredients and remove skin and bones, shred the meat and return to stew.

5) Adjust seasoning if necessary, add more salt or lemon depending on your taste. If you prefer it sweet add a pinch of sugar. The end result will be a thick sauce, rich brown in colour.  Serve with bread, plain or saffron basmati rice and yoghurt.

Tips:
- In the north of Iran this recipe is sour, other regions prefer a sweet and sour flavour, the taste will depend on the type of pomegranate paste.
- Although not traditional I think this recipe would work with a scattering of fresh pomegranate.

It has always been a family tradition to regularly enjoy a warming bowl of fruit compote on chilly winter nights. Not only is it quick and easy, it’s also sugar and fat free!

There are no hard rules with compote, you can add whatever fruit takes your fancy, I like a combination of dried prunes, sultanas, fresh pear, apple and quince. Feel free to experiment, you may like to add dried figs or apricots.

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Recipe

Serves 2-4

Ingredients
3 cups (750ml) water
1/2 quince, peeled, cored and diced (optional)
2/3 cup dried prunes
1/2 cup sultanas
1 cinnamon stick (if unavailable add 1 teaspoon ground cinnamon)
1 pear, peeled, cored and diced
1 Granny Smith apple, peeled, cored and diced
1 Pink Lady apple, peeled, cored and diced

Method
1) Combine water, quince, prunes, sultanas and cinnamon stick in a medium saucepan, bring to the boil then reduce heat and simmer for 5-8 minutes. Add diced pear and apples, bring to the boil and simmer uncovered for further 5 minutes. Remove cinnamon stick, spoon into serving bowls and enjoy while hot.
Note: Drizzle with honey if you prefer your compote a little sweeter.

Tips:
- Fruit can be left unpeeled with skin on.
- For an easy dessert serve fruit without liquid along with double cream or custard.

Recipe

Serves 2 as side dish

Ingredients
400g can of white cannellini beans, rinsed and drained
1/2 cup black olives (I prefer Kalamata)
3 tablespoons olive oil
1/4 Spanish onion, finely sliced lengthways
3 teaspoons dried mild chilli flakes
3 teaspoons dried mint
Sea salt to taste

Method
1) In a medium bowl combine all ingredients and mix well. Serve with fresh bread or grilled meat/fish.

Tips:
- This salad can be prepared ahead of time.
- Serve as a rustic appetiser along with fresh bread.

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).

When I think comfort food, I think sarmi, or stuffed cabbage leaves. It’s up there on my top ten list of favourite winter dinners. For me it’s the combination of deliciously sour pickled cabbage leaves, stuffed with a flavoursome mix of onion, beef mince, speck and rice, brought to life with a hint of paprika.

I used home pickled cabbage leaves, but don’t let this stop you! Unlike a few years back, pickled cabbage leaves can now be found at major supermarkets and select delis with other Balkan pickled products like chillies.

Making sarmi

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Recipe

Serves 6-8

Ingredients
2 tablespoons olive oil
1 onion, peeled and finely diced
80g speck, skin removed and finely diced (if unavailable replace with bacon)
800g beef, minced
1-2 garlic cloves, finely chopped
1/2 cup (110g) medium grain rice, washed and drained
1-2 teaspoons mild paprika
White pepper
Sea salt and freshly ground black pepper

20-30 pickled cabbage leaves (if too large, cut in half)
1.5 litres boiling water

Thickening sauce (zaprshka)
2 tablespoons olive oil
2 heaped tablespoons plain flour
1 teaspoon mild paprika
Sea salt and freshly ground black pepper

Method
1) Heat oil in a large frying pan (low-medium), add onions and a sprinkling of salt, saute without colouring (5 minutes).

2) Turn heat up (medium), add speck and cook until golden (2-3 minutes).

3) Turn heat up (high) and add beef mince, stir continuously until meat browns (8-10 minutes).

4) Reduce heat to medium, add garlic and cook until fragrant (1 minute) add rice and stir until translucent (2-3 minutes).

5) Add paprika and cook until fragrant (1-2 minutes) remove from heat and add white pepper, sea salt and freshly ground black pepper to taste. Allow to cool.

6) In a medium heavy based pot, place 2-3 cabbage leaves on the base. If the cabbage leaves are too sour, soak in cold water for up to 30 minutes. Drain cabbage leaves in a colander over a large bowl. Place a cabbage leaf in the palm of your hand with the thickest part closest to you, spoon 2-3 tablespoons of the beef mix and fold over each edge to form a neat cylinder. While holding the roll over the pot gently squeeze some of the excess liquid to create a tight sausage, place on the bottom of the pot. Continue until all the mix is used up, layering the sarmi (there will be 2-3 layers).
Note: When filling and rolling, follow the natural curve of the cabbage leaves.

7)  Cover with 2-3 cabbage leaves and place a medium plate on top to help weigh down the sarmi.

8) Pour boiling water over the sarmi until completely covered (only part of the plate should be covered with liquid). Cover with lid and bring to the boil.

9) While you wait for the sarmi come to the boil, prepare the thickening sauce. Heat a small saucepan over medium heat, add olive oil then flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have a ladle and whisk ready to go. When the flour starts to smell like it’s cooking do the sizzle test by dropping a tiny amount of the flour into the hot sarmi liquid, if it sizzles it’s ready, if not, continue cooking flour for another minute and test again. Turn off heat and stir through paprika, add 2 ladles of cooking liquid and whisk vigorously, once incorporated add another 2-3 ladles and whisk again until incorporated, continue to do this until you have a smooth slurry-type roux (3-5 minutes). Add the thickening sauce to the cooking sarmi, taste and add extra salt (or dried vegetable stock, e.g. Vegeta/Massel) and pepper. Cover and reduce heat to simmer, cook for 20-30 minutes or until rice is cooked.
Note: Shake the pot every so often to help the sarmi cook evenly.

10) Serve while hot with crusty bread.

Tips:
- Pickled cabbage leaves are available at select supermarkets and most delicatessens.
- Speck is a salt-cured and smoked ham, replace with bacon if unavailable.
- Do not stir while cooking as it will damage the rolls, just shake the pot every so often.
- Store left over cabbage leaves in brine in the refrigerator.

Urania, my childhood neighbour made the best baklava, so much so that my sister and I pressured our mum into mastering her recipe. She was very particular about using only the freshest of ingredients and about the process. The walnuts had to be crushed with a glass bottle rather than chopped as she believed the flavour was better, she also insisted that stale homemade bread be used rather than processed white bread.

I’m not exactly sure which part of Greece Urania was from as she is no longer with us, all I know is that she was from a village near Athens. What’s obvious about this recipe, is that it’s a genuine village recipe as it calls for stale breadcrumbs, probably because it was cheaper than adding extra nuts. The breadcrumbs are genius, as they help to absorb the syrup, making this baklava the perfect balance of flaky pastry, crunchy nuts and sugary heaven.

Making baklava
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Recipe

Makes 45

Ingredients
2 tablespoons (20g) sesame seeds
500g walnuts
2 slices day old white bread, crusts removed use ciabatta or similar)
1/3 cup (70g) caster sugar
3-6 tablespoons (25-50g) ground cinnamon
250g unsalted butter, coarsely chopped
1/3 cup (80ml) vegetable oil (e.g. canola or sunflower)
500g filo pastry sheets, thawed at room temperature for 2 hours
(this is approx. 1.5 x 375g packets)

Syrup
3 cups (660g) caster sugar
2 cups (500ml) water
Lemon wedge
3 tablespoons (65ml) honey

Method
1) Preheat oven to 150°C and toast sesame seeds on a tray for 5-10 minutes or until lightly golden and fragrant, cool.

2) Crush walnuts using a bottle or rolling pin (you can also finely chop).

3) Crumb stale bread in a food processor or by rubbing between hands.

4) Increase oven temperature to 180°C.

5) In a bowl combine sesame seeds, walnuts, bread crumbs, caster sugar and cinnamon, mix well and set aside.
Note: Depending on personal taste, you may prefer to add only 3-4 tablespoons of cinnamon.

6) Heat butter and oil in a saucepan over a low heat until butter is melted, set aside and keep warm.

7) Brush a large rectangular baking tray (or two smaller trays) with butter and oil mix. If necessary cut filo sheet length to fit into tray snugly and cover with a damp tea towel to prevent from drying out.

8) Lay a sheet of filo on clean work surface with the longest edge facing you. Working quickly, brush all over with butter and oil mix, top with another sheet of filo and brush again, repeat 2 more times (you should have 4 sheets). Cover remaining filo with a tea towel. Scatter evenly with a 2 handfuls of the nut mixture then roll lengthwise into a long cylinder, if necessary brush the exposed pastry edge with extra butter/oil to seal, then place in baking tray. Repeat with remaining filo and nut mix and brush top with butter/oil.

9) Refrigerate until firm (15 minutes), then cut on a diagonal into 5cm diamonds with a sharp knife. Bake for 40-50 minutes or until lightly golden. Cover loosely with foil partway through cooking if top browns too quickly.

10) Meanwhile, for syrup, combine sugar and water in saucepan and bring to the boil, then reduce heat to low and simmer for 20-30 minutes or until syrup thickens. Take off heat, add lemon wedge and stir in honey. Allow to cool to lukewarm (blood temperature).

11) Cool baklava slightly (2-3 minutes), remove lemon wedge from syrup and evenly pour over. Allow to stand for at least 2 hours (preferably overnight) before refrigerating.

12) Serve at room temperature with an espresso or Turkish coffee.

Tips:
- Baklava will keep refrigerated in it’s tray for up to 2 weeks.
- Baklava also freezes well for up to 3 months.
- Freeze fresh walnuts in an airtight bag for up to 3 months.

Image from Daniel Boud www.boudist.com

Since starting Village Feast last October I have had some wonderful opportunities. The Herald ran an article about my baba and I titled ‘New life for old recipes’ and I have recently started making guest appearances on the Macedonian Breakfast Show on Sunday mornings at 10am.

Most recently another exciting opportunity came my way, Will from Campos Coffee asked me, as ‘the village cook’ to be featured as Campos’ guest coffee taster!!!

If you haven’t heard of, or tried Campos, you haven’t lived. Their bustling Newtown coffee bar is testament to the superior quality of Campos Coffee. The consistency and unique taste of Campos beans is second to none and explains why I look forward to and cherish my daily Campos coffee–I love the unique aroma and sweet balanced taste that only Campos has!

The coffee I was lucky to taste was from Yemen. Yemen coffee is steeped in history and difficult to find. The luxurious taste is worthy of the price, $26.00 per 250g. To read more about my tasting experience and Yemen coffee check out the Campos Coffee website and click on the ‘Coffee of the Month’ link.

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.

You’re probably thinking that I’m apple obsessed, as this is the third apple recipe I’ve posted in the last four weeks. You are absolutely right, I love apple desserts and I particularly enjoy apple cakes on cold winter days with a hot coffee.

With fasting being such a big part of the Orthodox religion and Macedonian culture, there seems to be an abundance of vegan and vegetarian recipes for a variety of sweets. This recipe calls for semolina, the gritty coarse particles of unbleached wheat with a beautiful yellowish colour, often used to make pasta and gnocchi. Using a relatively small amount of oil and sugar, this cake is healthy-ish and almost guilt free.
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Recipe

Serves 8-10

Ingredients
2 apples, peeled and coarsely grated
Zest and juice of 1 orange (juice strained)
1/2 cup (110g) caster sugar
1/2 cup (125ml) vegetable oil (e.g. canola or sunflower)
1/3 cup (80ml) water
3/4 cup (95g) self-raising flour
1/2 cup (90g) semolina flour
1/2 teaspoon bicarbonate soda
1/2 teaspoon cinnamon
1/2 cup (75g) walnuts, chopped

Icing sugar for dusting (optional)

Method
1) Preheat oven to 180°C. Oil and line a rectangular loaf tin with baking paper.

2) In a bowl combine grated apples, orange zest and juice and set aside. In another bowl sift self-raising flour, semolina, bicarbonate soda and cinnamon.

3) In a large mixing bowl combine sugar, oil and water. Use an electric hand-held mixer to whisk until emulsified and the sugar granules dissolve (2-3 minutes). Use a spatula or large spoon to fold in sifted flour and semolina, mix until just combined. Add the grated apples with orange juice and zest, chopped walnuts and mix well (1 minute) .

4) Spoon the mixture into your prepared tin and bake for 45-50 minutes or until golden on top and cooked through. Leave the cake to cool in the tin for 10 minutes, then turn out onto a rack.

5) Serve at room temperature with a dusting of icing sugar and a hot tea or coffee.

Tip: To check if the cake is ready insert a skewer, leave it for 5 seconds and if it comes out clean the cake is cooked, if it’s slightly sticky cook for a further 5 minutes and check again.

Macedonian musaka (not moussaka) is a little different to the Greek kind. Admittedly I do love the Greek version too, but the Maco version typically uses beef over lamb and there’s no béchamel cheese sauce. The other key difference is that you can make it solely with potatoes or sliced zucchini.

As it’s winter here in Australia, I opted for potatoes, but if it’s summer where you are, replace the potatoes with slices of zucchini or eggplant (aubergine).

Making musaka
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Recipe

Serves 4-6

Ingredients
2 tablespoons olive oil
1 small onion, finely diced
60g speck, skin removed and finely diced (optional)
600g beef, minced
1-2 garlic cloves, finely diced
4 sun-dried tomatoes, finely chopped (optional)
1/4 cup (55g) medium grain rice, washed and drained (optional)
1 teaspoon mild paprika
1 medium tomato, blanched, peeled and roughly chopped (or 3 tablespoons of an Italian style tomato passata)
White pepper
Sea salt and freshly ground black pepper
3 large potatoes, peeled and sliced 5mm thick

Paprika sauce
2 tablespoons olive oil
2 heaped tablespoons plain flour
1/2 teaspoon mild paprika
2 1/2 cups (625ml) hot water
1 medium tomato, blanched, peeled and finely chopped (or 3 tablespoons of an Italian style tomato passata)
1-2 teaspoons sea salt (or a dried vegetable stock e.g. Vegeta/Massel)
White pepper
Freshly ground black pepper

Egg topping
4-5 eggs, lightly beaten
1/4 cup milk

Method
1) Preheat oven to 200°C.

2) Heat a medium frying pan over low-medium heat. Add oil then onions and a sprinkling of salt, saute without colouring (5 minutes).

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

4) Turn heat up again to high and add minced beef, stir continuously until liquid evaporates and meat browns (7-10 minutes).

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

6) Add paprika and mix through, once fragrant (1-2 minutes) add tomato and stir until the tomato smells fragrant (2-3 minutes). Season with white pepper, salt and black pepper.

7) Spray or brush an oven proof baking dish/tray with olive oil. Line the potato slices in a single layer. Top with the meat and rice mix and layer the remaining potato slices on top in a single layer.

8) To make the sauce heat olive oil in the same frying pan (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 image see Village-style Spinach Stew recipe.

9) Pour the sauce over layered potatoes and meat until the potatoes are just covered. Bake for 45 minutes or until potatoes are cooked through.

10) In a bowl combine eggs, milk, salt and black pepper to taste and lightly whisk, set aside.

11) Remove musaka from oven and pour over lightly beaten eggs, drizzle with olive oil. Return to oven and increase temperature to 250°C. Bake for an additional 5-10 minutes or until golden on top.

12)  Serve immediately with natural yoghurt and a green salad.

Tips:
- For a low-carb version replace potatoes with zucchini.
- During summer replace the bottom layer of potatoes with sliced eggplant and add basil to the meat and rice mix.
- For kids that won’t eat vegetables add finely diced carrot and celery to the meat mix.