Pasulj prebranac - Baked beans
	Prepare and cook half a kilo of beans from Tetovo (place in Macedonia, famous for the quality of their beans). Throw out the first water you used and replace it with new water. Add 4-5 onions cut into very small pieces. Cook slowly until overdone. Once the beans are completely soft drain them completely. Clean and chop at least 2 kg of onions washed in cold water. Put oil in the pot and put it on the range. When oil is warm add the onions and saute them over a law fire. Add red pepper and turn off the range. Prepare a deep dish that can be placed into the oven and line up the ingredients as follows: layer of beans salted and seasoned with papper; layer of sauted onion distributed evenly in the dish. Pour oil over the onion. Repeat this process until the dish is full, but make that the top layer is made up of beans. Cover again with oil and place in the oven to cook slowly for half an hour. The beans can be served cold or hot.

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Sarma - stuffed sauerkraut leaves
	TThis dish, made of all kinds of meat and vegetables, is considered to be one of the best Serb winter dishes. Another reason is that it becomes even more tasty when reheated many times. It's best to use a large, but not too deep earthen pot. Again it's best that the sauered leaves come from a medium sized cabbage with thin leaves. You need three or four cabbage (sauerkraut)! The cabbage leaf filling is made up of: about 1/2 kg fresh veal meat, pork or beef; about 1/4 kg dry boiled ham; about 1/4 kg cold roast turkey; about 50gr well dried bakon. It's best to avoid the use of a normal meat grinder and chop all the meat ingredients by hand. Mix well, add papper and solt, a bit of persley and celery, half a cup of rice. If you prefer a hot dish, add some hot red pepper. The main rule is that sarma should not be longer than 4 cm or fat more than 2 cm. Take the filling between your three fingers, put the fil on one leaf, roll it and place it on your palm. Close sarma with fingers, so the edge of the leaf is coming out. Press the parts that come out of your plam back into the cylinder rolle. Second step is to cover the bottom of the earthen pot with with the olive oil and over which you place one layer of sauerkraut leaves. Place one layer of sarma, prepared before with all filling and leaves your had. Over sarma goes one layer of dry pork sausages and dry pork ribs. Over it sprinkle some onion cut into small peaces and bit of parsley. Next put one layer of leaves over this followed by a new layer of sarma. Continue this process until you fill the pot. When it's full, top off with sauerkraut leaves. At the end fill the pot with the water and put it on the law fire to cook about 5 hours.

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Cesnica - Christmas bread
	Sift 1 kg of flour in a dish. Add 20 gr of yeast, one cup of oil, a bit of solt and knead it wuith warm water until the douth starts to separate from your hands. Douth should not be too soft, nor too hard. Spread oil on baking pan and place the dough on it and leave it 10 minutes in a worm place. Perforate the dough with a fork to avoid having empty spaces under the crust. Christmas bread is usually decorated with bits of dough shaped like birds or braids. Put the baking pan in the oven heated well. When the crust is baked, cover it with a sheet of paper that will permit the bread to bake well. Serve it warm.

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Reform cake with almonds
	Prepare 10 egg whites and stir it with whisk. When it's well whipped, add 1/4 kg of sugar. Mix until the sugar meltes, than add 1/4 kg of almonds. Mix well with mixing spoon and than split the dough into 4 equal parts and bake them in the oven. Filling for the cake is prepared as follows: Mix 10 egg yolks with 10 spoons of suggar over the worm range.. When mixture thickens, take it off from the range and add 1/4 kg of butter and 2 bars of melted chocolate (without water). Mix well until the filling gets foamy. When the 4 baked pieces of cake cool, cover them with the filling you have prepared. Than place the 4 pieces one on top of another, covering the whole cake with the almonds you have cut into small pieces.

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Dobos torta - Drum Cake
	Prepare the layers as follows: Mix 7 yolks with 4 spoons of sugar until gets foamy. In another dish put 7 egg whites and stir with whisk. Add 3 spoons of sugar and continue to stir it until it thickens. Then dump into the first dish with yolks. Sift 7 spoons of flour and add to this mass. Mix all with mixing spoon. Cover a big baking pan with butter and some flour. Divide your mass in 7 equal parts and bake one after another to create the layers for the drum cake. Prepare drum cake filling as follows: Break 4 eggs in a dish, add 150 gr of poudered sugar, 1 bar of vanilla and mix it holding the dish over the vapour of warm water until it thickens. Take it off the steam, add 150 gr of chocolate that will melt when you put it into the hot mass. Mix it until it cools. Add 240 gr of butter and mix until it becomes foamy. Of all 7 layers put one a part while you top the 6 other layers with the filling you have prepared. Top off the 6 layers you have prepared with the uncovered top layer, which should than be topped with a special mix prepared as follows: Carefully melt 3 spoons of sugar in a small pot without water until it gets a golden colour. Pour this melted sugar over the last layer and spread it with the knife over the whole surface. With another knife trace the lines where you intend to cut the cake, while the sugar is still warm.

If you want to add your own recipes here, send some others, or comment the ones above, please contact us via e-mail at:

navidad@civila.com

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All recipes are from "Srpski Narodni Kuvar" - Serbian National Cookbook", edition 1952.

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