Besa's Nutella Crepes / Palëpetë / Palaçinka me Nutella

INGREDIENTS:

3 Eggs
1 ½ cups of flour
½ cup of milk
½ cup of water
½ tsp. Salt
2 tbsp. melted butter
2 tsp. Sugar
1 tsp. Vanilla

FILLING:

1 small jar hazelnut spread, Nutella, preferred.
Ground Plazma biscuit
4 tbsp. hazelnuts, peel, toasted and grounded or chopped, optional

PREPARATION:

1. Measure all ingredients, except flour and place into a large mixing bowl.
2. Beat ingredients with electronic mixer on medium speed, gradually adding flour, until all ingredients are combined.
3. If small lumps are present, pour batter through strainer.
4. In a medium non-stick sauté pan over medium heat, melt butter and cook until lightly browned.
5. Pour batter into a 9 inch metal pie pan. Remove pan from hit and tilt slightly to spread the batter throughout the pan.
6. Cook until the bottom side is lightly brown. If the crepe can be easily flipped, then turn, and cook on the second side.
7. Continue doing this until all the batter is used.

FILLING THE CREPES:

1. Lay the crepes on a flat surface.
2. Using a spatula spread each crepe with about 1 tablespoon of hazelnut spread.
3. Add ground Plazma biscuit on top and roll the crepe.
4. Garnish with chocolate syrup and toasted hazelnuts.

©Besa Kosova / www.facebook.com/albanianrecipes

ALBANIAN CLAY DISH /TAVË DHEU

INGREDIENTS:

½ lb. (250 gr) Beef Liver
1 big or 3 small tomatoes
2 tbsp. olive oil
1 red pepper
2 tbsp. flour
1 hot pepper
Black pepper to taste
2 Clay dishes / 15 cm. wide x 5 cm
5.5 oz. (150 gr.) curd/cottage cheese or 3.5 (100 gr.) oz. ricotta
1 cup (50 gr.) feta cheese
2 garlic cloves
3-4 bay leaves

PREPARATION:

1. In a shallow pot we sauté the cubed liver in olive oil.
2. Once cooked, remove liver from oil and place in another dish.
3. In the remaining oil, brown the garlic sliced thin.
4. Add tomatoes, thin sliced.
5. Add pepper, thin sliced.
6. After a few minutes, add flour while continuously stirring the mixture so it does not stick to the pot.
7. Add curd/ricotta and Feta cheese and continue stirring.
8. Add bay leaves, hot pepper to liking, black pepper and a glass of hot water.
9. Add salt to taste.
10. Add sautéed liver.
11. Allow to cook together for approximately 5-7 minutes before placing the mixture into clay dishes.
12. Bake in 3750F degrees (200 Celsius) for about 20 minutes while occasionally checking.
13. Serve hot.

© Besa Kosova / www.facebook.com/albanianrecipes 

CHOCOLATE NUGGETS / TOPTHA ÇOKOLLATE

INGREDIENTS:

2 cups (5 dl.) oats.
1/3 cup powder sugar
3.5 oz. or 7 tbsp. (100 gram butter), room temperature
2 tbsp. cocoa powder
3-4 tbsp. liquid coffee, cold
1 tsp. vanilla powder
3.5 oz. or 7 tbsp. 100 gr. Shredded coconut

INSTRUCTIONS:

1. In a mixing bowl, combine oat, cocoa powder, butter, powdered sugar, vanilla sugar and mix well.
2. Add the liquid coffee 2 tbsp. at a time, while thoroughly mixing.
3. Once the mixture is mixed well, using the palm of the hand you create into balls and roll them in coconut.
Note: This recipe may also be made with butter biscuit cookies instead of oats and crushed walnuts instead of coconut.

© Besa Kosova / www.facebook.com/albanianrecipes 

BUREK WITH PUMPKIN / PITE ME KUNGULL

INGREDIENTS:

1 pkg. 16 oz. (1 lb.) thawed out fillo dough
3 cups orange colored pumpkin, grated
4 tbsp. sugar
2 eggs

PHILLO BRUSHING MIXTURE:

2 eggs
1/3 cup olive oil
1 cup milk

PREPARATION:

1. Prepare baking sheet by adding a little oil and placing a piece of waxed paper to help the pie not stick to the pan.
2. In a mixing bowl, combine grated pumpkin, sugar and eggs and mix well.
3. In another mixing bowl, combine 2 eggs, milk, and olive oil.
4. Next, on an even surface, using two fillo sheets for each roll, brush filo lightly with the liquid mixture.
5. Using a tablespoon, spread the pumpkin filling straight across the edge of the sheet.
6. Fold the edges and roll gently so filo does not tear.
7. Repeat brushing, filling and rolling steps until the baking pan is full.
8. Pour or brush the pie with remaining liquid mixture.
9. Bake at 350oF until golden brown.
10. Serve warm.

© Besa Kosova / www.facebook.com/albanianrecipes

PICKLED YELLOW PEPPERS / TURSHI ME SPECA TЁ VERDHЁ

INGREDIENTS:

35-40 Sweet Hungarian peppers, meaty
1 lb. carrots, sliced
parsley, cut thin
garlic, minced
1/3 cup sugar
salt
apple vinegar
¼ table spoon dry preservative
Wash peppers and remove seeds

INSTRUCTIONS:

1. Combine sugar, salt and preservative
2. Add 1/8 teaspoon of salt inside
3. Place peppers in hot oven for warming
4. Place in a wide dish and cover
5. In sterilized jars, line-up 2 rows of peppers
6. Sprinkle a little mixture of sugar, salt and preservative over peppers
7. Add carrots, parsley, garlic and vinegar
8. Apply the same step to the jar top
9. Close jars temporarily to allow peppers to settle
10. When settled, add more peppers until pepper fluid penetrates through
11. If needed, boil brine with salt, sugar and vinegar
12. When brine cools, add to peppers
13. Cross the jar-tops with twigs
14. Seal jars with doubled cellophane, soaked in alcohol
15. Store in cool place until use

© Besa Kosova / www.facebook.com/albanianrecipes