Gjomleze is a layered, savory bread from Macedonia made by pouring a simple batter into a hot, greased pan, setting a thin layer, oiling, then repeating until a tall stack forms. The classic way uses a vršnik (sač) with embers above and below. The home version uses a hot oven and delivers excellent results.

Ingredients

Sač Method

• 2.5 kg flour

• 3 tablespoons salt

• 1 liter yogurt or sour milk

• Lukewarm water, as needed to reach a smooth pourable batter

• Neutral oil for greasing and sprinkling between layers

Oven Method

• 1.5 kg flour

• 2 tablespoons salt

• 1 liter yogurt

• Lukewarm water, as needed

• Neutral oil for greasing and sprinkling

• Pan: “pleh” No. 40 (standard large baking tray)

Batter notes: Mix until smooth, without lumps. Consistency should be pourable, not thin, not very thick. The batter will thicken while it rests, so add a little water if needed to keep the same consistency.

Equipment

• Large tinned copper pan or heavy baking tray

• Sač with embers and a trivet (pirustija), or a household oven

• Ladle, whisk, large bowl

Step-by-Step: Vršnik (Sač) Method (Traditional)

1. Make the batter
   In a large bowl whisk flour, salt, yogurt or sour milk, and lukewarm water as needed. Mix until completely smooth.

2. Heat and grease the pan
   Grease the pan well and preheat it so the first layer sets quickly.

3. Pour the first layer
   Pour about four ladles of batter into the hot, greased pan. Sprinkle the surface lightly with oil.

4. Set under the sač
   Cover with the heated sač and let the layer bake until set and lightly colored.

5. Repeat the layering
   Pour the next four ladles of batter, oil lightly, and bake again. Repeat this sequence, layer after layer, until you use all the batter.

6. Finish the bake
   When the final layer is partially baked, cut the gjomleze in a baklava pattern. Brush the top generously with oil.

7. Simmer to tenderness
   Set the pan on a trivet over hot embers, cover with the hot sač, and let it simmer about 1 hour. The layers should soften and meld while keeping gentle separation.

8. Rest and serve
   Let it rest a few minutes. Serve warm, cut along the previously made diamonds.

Step-by-Step: Oven Method (Home Kitchen)

1. Preheat the oven
   Turn the oven to the highest setting with top heat only. Move the rack to the highest position. Preheat the empty, greased pan until hot.

2. Prepare the batter
   Whisk flour, salt, yogurt, and lukewarm water until smooth. Keep the batter pourable. If it thickens while standing, add a little water and whisk again.

3. Build the layers
   Working quickly, pour about four ladles of batter into the hot pan, sprinkle with oil, and return to the oven to set the layer. Repeat the sequence until you use all the batter.

4. Brown the top
   Move the rack to the middle. Turn both heaters on at 220°C and bake about 20 minutes, until the top takes on a rich golden color.

5. Simmer in the oven
   Reduce the temperature to 180–190°C and let it “simmer” in the oven so the interior cooks through and the layers soften.

6. Rest and serve
   Remove, rest briefly, then cut in a baklava pattern and serve warm.

Tips for Success

• Smooth batter: Whisk until no flour lumps remain. Rest the batter a few minutes, then whisk again.

• Right consistency: Pourable but not runny. It should coat a ladle lightly.

• Hot pan, thin layers: A hot, greased pan helps each layer set quickly.

• Oil between layers: A light drizzle of oil on each layer gives tenderness and subtle separation.

• Even color: Rotate the pan if your oven browns unevenly.

• Flavor: Gjomleze shines with plain yogurt on the side or a simple salad.

Storage

• Best enjoyed the day it is baked.

• Refrigerate leftovers in an airtight box and reheat in a warm oven until soft again.

FAQ

Can I use only sour milk or only yogurt?
Yes. The traditional text allows either yogurt or sour milk for the sač method, and yogurt for the oven method.

How thick should each layer be?
Thin and even. Use about four ladles per layer for a large pan, as described in the source method.

Why cut before the final simmer?
Cutting in a baklava pattern helps the oil reach the interior and lets the layers finish evenly.

Golden, soft, and full of flavor, these cheese and olive scones are a true comfort food. Popular across the Balkans, they combine the creaminess of white cheese with the rich taste of butter and the briny kick of olives. Topped with sesame seeds, they’re not just tasty, but also beautiful to serve. Perfect with a cup of yogurt, as a side for soups, or simply enjoyed warm straight from the oven.

Ingredients:

• 1 egg

• 300 g white cheese (or another crumbly cheese)

• 250 g butter (grated or finely chopped)

• 100 g pitted olives (finely chopped)

• 500 g all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

For brushing:

• 2 egg yolks

• 1 tablespoon mayonnaise

• Sesame seeds

Preparation:

1. In a large bowl, mix flour, salt, and baking powder. Add the egg, crumbled feta, grated butter, and chopped olives. Combine well with your hands until the dough starts to form.

2. Knead for about 7–8 minutes, until smooth and elastic. Avoid adding extra flour.

3. On a floured surface, roll out the dough to about 1.5 cm thick. Cut into rounds with a small cutter or glass.

4. Place the scones on a baking tray lined with parchment paper.

5. Whisk egg yolks with mayonnaise and brush over the tops. Sprinkle with sesame seeds.

6. Bake in a preheated oven at 190 °C (375 °F) for about 20 minutes, until golden brown.

7. Serve warm and enjoy!

✅ Serving idea: These scones taste amazing with plain yogurt or sour cream.
✅ Tip: Use both green and black olives for extra depth of flavor.

Warm, fluffy dough wrapped around a creamy potato and cheese filling, this recipe will bring comfort to your table in the most satisfying way. Ideal for a weekend lunch or when you want something nostalgic and homemade. Serve with a fresh salad or tea and enjoy the praise.

Ingredients (for one round bread, cup = 200 ml)

For the dough:

• 250 g flour (≈ 2 cups)

• 100 ml warm milk (a bit more than ½ cup)

• 1 egg

• 8 g salt (about 1 tsp, not full)

• 30 g butter, softened

• 15 g powdered sugar (1 level tbsp)

• 4 g baking powder (≈ 2 tsp)

For the filling:

• 2 medium potatoes, boiled and mashed

• 1 tbsp butter (mix in while potatoes are hot)

• Salt, black pepper, and sweet paprika to taste

• 100 g shredded yellow cheese

Instructions

1. Prepare the dough:

In a mixing bowl, add the flour and make a well in the center. Pour in the warm milk and add the yeast (if using, optional) to activate for about 5 minutes.

Add the egg and begin kneading. Once the mixture starts coming together, add the softened butter and knead until you get a soft, elastic dough. The dough should be smooth and slightly tacky but not sticky.

Note: Dough texture may vary based on the flour quality, so trust your hands more than your measuring cups.

Shape the dough into a ball, dust lightly with flour, and let it rest.

2. Make the filling:

Mix mashed potatoes with butter, salt, pepper, and paprika. Let it cool. Grate the cheese and set aside.

3. Assemble the bread:

Roll out the dough on a floured surface into a large circle. Sprinkle the mashed potato mixture evenly across the center, then add the cheese on top.

Fold the dough over the filling like an envelope, then gently flip it over so the seam is on the bottom. Dust again with flour and gently roll with a rolling pin to flatten slightly.

Place on a baking tray. Cover with a kitchen towel and let it rise.

4. Final touches and baking:

Once risen, brush the surface with a beaten egg. Optionally, sprinkle with nigella seeds, sesame, or poppy seeds.

Bake in a preheated oven at 180°C (356°F) until golden brown and puffed.

5. Finish with flavor:

Once baked, while still hot, brush with a mixture of:

• 1 tbsp melted butter

• 1 clove garlic, finely minced

• Chopped parsley

Serve warm, ideally with fresh salad, tomatoes, or a cup of tea. Enjoy every bite - soft inside, crispy outside, rich in flavor.

Soft, golden pillows of joy that taste like childhood and smell like Sunday morning.

In every Macedonian home, mekici are an event. Whether it's for celebrating a new baby, hosting guests, or spoiling your family on a lazy morning, these soft, puffy fried delights are always a hit. This recipe is the one I use when I want to impress without the stress. It’s traditional, adjustable, and foolproof – passed down, perfected, and now published on your favorite Macedonian food corner.

📝 Ingredients (for 10 servings)

• 500 g all-purpose flour

• 1 packet (7 g) dry yeast

• 1 tsp sugar

• 1 tsp salt

• 250 ml lukewarm milk

• 100 ml lukewarm water

• 2 tbsp plain yogurt

• 2 tbsp vegetable oil (plus more for shaping and frying)

• 1 egg

• (Optional: ½ tsp baking powder for extra puff)

• (Optional: 1 tbsp rakija – makes dough lighter and adds a kick of Macedonian spirit)

🥣 Instructions

1. Activate the yeast
   Mix yeast with sugar and warm water. Let it foam for 10 minutes. If it doesn’t, your yeast is shy (or expired). Try again.

2. Make the dough
   In a large bowl, combine flour and salt. Add the egg, yogurt, oil, activated yeast, and milk. Mix and knead until you get a soft, elastic dough.

   💡 Tip: Dough should be slightly sticky, but not messy. Add flour gradually if needed.

3. Let it rise
   Cover the dough with a clean kitchen towel. Let it rest in a warm place for about 1 hour until doubled in size.

   ⏱ In a rush? Use instant yeast and shorten rising to 30–40 minutes.

4. Shape the mekici
   Oil your hands to prevent sticking. Tear off golf ball-sized pieces of dough and flatten them into thin discs with your palms.

   🔄 Optional: Use a rolling pin if you want thinner mekici, like some do in Eastern Macedonia.

5. Fry to perfection
   Heat oil in a deep frying pan. It should be hot but not smoking. Carefully place mekici one by one, and fry until golden brown on both sides. Turn only once.

   🔥 Fry tip: Test with a small dough ball – it should sizzle and float.

   

   
   

6. Drain and serve warm
   Let them rest on paper towels for a minute or two. Then – time to choose your topping!

🧀 Serving suggestions

• Savory: White cheese (sirenje), yogurt, ajvar, or sour cream.

• Sweet: Powdered sugar, honey, jam, or chocolate spread.

• Vegan-friendly version: Skip the egg and dairy, use water and plant-based yogurt.

💡 Extra tips:

• A dash of rakija in the dough makes them extra light and airy. Not just a myth – it actually works.

• Add ½ tsp baking powder to the dough for extra insurance if your yeast isn’t in the mood.

• Mekici reheat beautifully in the oven at 100°C for 5–6 minutes – good for next day breakfast (if any are left!).

 Lately, I've been experimenting with different types of flour. My final conclusion is  that you can make zelnik with every flour you can think of. The easiest to work with are whole wheat and rye flour. I also have replaced oil, butter, margarine with lard. Why use lard instead all the other fats is explained in my previous article.

Ingredients:

 For the dough:

  - 2 cups whole wheat flour

  - 2 cups rye flour

  - 1 teaspoon salt

  - 1 cup warm water (add more if needed)

  - 1/2 cup lard (or substitute with butter or vegetable shortening)

  For the filling:

  - 2 cups chopped Swiss chard or spinach (fresh or frozen)

  - 1 cup crumbled white cheese or salted urda

  - 1 egg

Preparation:

1. Prepare the Dough:

   - In a large mixing bowl, combine the whole wheat flour, rye flour, and salt.

   - Make a well in the center and pour in the warm water.

   - Mix with a spoon or your hands until the dough comes together.

   - Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

   - Place the dough back in the bowl, cover with a clean towel, and let it rest for 30 minutes.

2. Prepare the Filling:

   - Mix the chopped Swiss chard or spinach with the cheese and the egg.

3. Assemble the Zelnik:

     - Divide the dough into 10 equal portions (5 for a crust).

     - Roll out each portion into a thin circle or rectangle on a lightly floured surface, aiming for about 1/8 inch thickness. 

     - Coat each disk with a lard, and stack each disk on another. Don's add lard on the 5th disk. 

     - Put this first stacked dough in the fridge. Repeat the same with the other 5 disks.

    - In 10 minutes, take out the first dough and stretch it on a floured surface with a rolling pin. Carefully put the crust in the baking tray with the endings hanging out. Crust should be larger than the baking tray.

    - Add the filling.

    - Repeat the same with the second crust and align it over the filling with the endings inside the tray. Wrinkle the crust.

   - Add some lard on top and put to bake in a preheated oven to 375°F (190°C) for about 30 minutes, or until golden brown and crispy.

4. Serve:

   - Remove from the oven and let it cool for a few minutes.

   - Cut into squares or triangles and serve warm with a cup of yogurt or sour milk.

Discover why people around the world love burek! From its rich history to its unique appeal, learn why this delicious dish is enjoyed in so many places. Explore the history of burek, discover the reasons behind its popularity, and find out how to enjoy burek no matter where you are. Get ready to dig into the fascinating story of burek!

You can find burek recipes HERE.

 The History of Burek

Burek is a type of pastry that has been enjoyed for centuries. It originated in the Ottoman Empire, where it was popular among the lower classes as an economical meal. It is believed that the dish first appeared in the 15th century and spread throughout the Balkans, the Middle East, and Eastern Europe.

This flaky pastry is made with layers of dough filled with cheese, meat, spinach, or potatoes, and is often served with yogurt or sour cream. Burek has become so beloved that it is now considered to be a symbol of the Balkan region. The popularity of burek has spread across the globe, making it a favorite around the world.

The Appeal of Burek

Burek has a unique and delightful appeal to many food lovers. It’s flaky pastry crust, savory filling and crunchy texture make it the perfect snack or meal for any time of day. Depending on the region, Burek is filled with cheese, spinach and cheese, ground beef, apples, cherries and more. This variety of fillings allows for everyone to find something they love.

In some countries, Burek is served as a street food, while in others it is a traditional breakfast dish. The convenience of Burek also makes it an ideal snack choice.

Whether you are looking for a quick lunch or a light dinner, Burek offers a satisfying meal without having to put in too much effort. It's no wonder that Burek is loved by so many people around the world.

Burek with ground meat and a cup of plain yogurt

Enjoying Burek Around the World

Burek is a dish that has spread from its birthplace in the Balkans to many other countries in the world. The most common version is made with layers of phyllo dough, filled with cheese or meat, and baked in an oven. It is enjoyed in Turkey, where it is known as 'börek', as well as Bosnia and Herzegovina, Greece, Albania, and Serbia, to name a few.

In the United States, burek is commonly served at Mediterranean restaurants and can be found in many grocery stores and bakeries.

In Australia, the dish has been embraced by the large population of migrants from the Balkan states.

Here, burek is often served with a side of yogurt and enjoyed as an appetizer or snack. The popularity of burek has also crossed oceans and continents, reaching South America, where it is widely enjoyed in Brazil, Argentina, and Uruguay. Burek can even be found in some parts of Asia, particularly in the former Yugoslavian countries of Bosnia, Kosovo, and Macedonia.

Wherever it is served, burek remains a beloved dish, filled with flavor and nostalgia.

Its global reach is proof of how a single dish can bring people together and create a shared love for a tasty treat.

Another recipe for a fantastic omelette tortilla that can serve as a wonderful breakfast and why not a lunch too. I've included a video in the end of the recipe so you can see the whole procedure of making (don't judge too much, it's not easy to cook and record at the same time with no help at all).

After I started to exercise several months ago, my need and desire for eating eggs tripled, so don't get confused if you see many recipes lately including EGG in the title lol. I just love eggs and I've mentioned like billion times before that the eggs I use are from a farmer, high quality and nutritious and I try to use them at any chance I have.

Ingredients:

• 1 tablespoon of butter
• 5 tomato circles
• 3 eggs
• 1 tortilla
• 1/4 chopped avocado
• 1 piece of chopped spring onion
• salt

Preparation:

1. First, melt the butter in the frying pan and when it is well heated, put 5 rounds of tomato to fry a little. After 2-3 minutes, pour over the beaten eggs and after eggs are sealed at the bottom, place the tortilla on top.
2. Carefully flip over the egg tortilla. Don't worry if some of the tomato stays at the bottom.
3. Arrange chopped avocado and chopped spring onion on top and sprinkle with salt.
4. The tortilla is folded and served on a plate by cutting it in half.

Cheers!

 Lately, tortillas can often be found in my fridge. I even keep 1 packet in the freezer. I first started buying them when I was making gyros, but then I realized I could fill them with whatever I wanted. At the same time, wraps became very popular all round the world, so, many times I find ideas on the internet. This variant is wonderful, I made it for breakfast, for myself, and the possibilities in terms of filling are endless. You can add whatever you want to.

Ingredients:

• 1 tortilla
• 2 eggs omelette crepe
• 5 thin slices of prosciutto
• 4 lettuce leaves
• 1/4 sliced avocado
• 4 circles of tomato
• 4 onion rings
• salt, black pepper to taste

Preparation:

1. First, prepare the eggs as an omelette pancake the size of a tortilla. When your egg crepe is ready, place it on top of the tortilla.
2. Then arrange the prosciutto on top, 2 lettuce leaves, then the chopped avocado and the tomato and onion circles.
3. Roll the tortilla carefully and cut it in half and serve it on 2 lettuce leaves.

Cheers to the delicious healthy breakfast.

 A quick, fantastic, savory cake, gone in 30 minutes after I got it out from the oven. A great idea for breakfast, goes excellent with plain yogurt or sour milk. It's also a great addition to your table in solemn occasions. This cake is so simple to prepare and doesn't require special skills to make it. With the following ingredients you can make muffins as well.

Ingredients:

• 5 eggs
• 2 cups of flour
• 1 cup sour milk or yogurt
• 1/2 cup oil
• 250 g of grated cheese
• 250 g of chopped salami
• 1 sachet baking powder (2 tsp)
• optional - boiled chopped carrots, pickles and  chopped parsley

Preparation:

1. First beat the eggs with a mixer.
2. Add the liquid ingredients, then the sifted flour with the baking powder and the rest of the ingredients.
3. Mix well with and pour the mixture into an oiled medium-sized pan (30 cm) and bake at 180 C (350 F) degrees for about half an hour. Check with a toothpick if the cake is ready.
4. Leave to cool for 15 minutes, then serve.
5. This cake is also good when cold and if necessary, you can freely put it in the freezer. Defrosted tastes the same.

Ideal, perfect, wonderful! I have been planning to try these fritters at home for a long time after I first tried them in a restaurant in Bitola. Normally, they wouldn't share the recipe, I understand that.  So since I do have experience with zucchini burgers, it wasn't hard for me to find out a way to prepare fritters too. I always give advantage to baked food, but once in a while I allow fried food in my home, and these fritters are really worth it. And I really think the taste is almost the same as in that restaurant. Well I could've give them a free ad if they gave me the recipe but now no, I won't tell the name of the restaurant :) So, you'll get around 25-30 fritters from this dose.

Ingredients:

• 400 g (14 oz) grated drained zucchini
• 260 g (9 oz) of flour
• 1 egg
• 150 ml (2/3 cup) plain yogurt
• 2 tsp baking powder
• half a teaspoon of salt
• half a teaspoon garlic powder
• oil for frying
• about 70 ml from the zucchini water

Preparation:

1. Grate the zucchini first and put them in a kitchen cloth. Squeeze them occasionally, and save some of the water from the squeezing, you will need it later. 
   
   
   
   
   
   
2. Mix the flour, baking powder, egg and yogurt well and add about 50 ml (about 3.5 tbs) of zucchini water. Add the grated zucchini and mix well. Add a little more water if the mixture is too thick, but keep in mind that it will dilute a little more after a while because zucchini tends to release water all the time.
   
   
   
3. Then heat a larger amount of oil or even better, use a fryer if you have. 
4. Using a spoon, take from the mixture and slowly put the contents into the heated oil. 
5. Fry at a moderate temperature until nicely browned on both sides. 
   
6. Take out the finished fritters on a kitchen paper. Combine with garlic spread. 
7. Cheers

If you're craving for zelnik or burek with spinach and cheese, but you don't know how to make it or you don't wanna wait to make it, tortillas are an ideal solution. Fast, delicious, in 10 minutes you will have a ready-made tortilla burek. And it won't be greasy at all nor make you feel heavy. Use bought tortillas, you can get a 6 or 8 pack in every store. The ingredients are for 1 tortilla but I assume 2 will  be enough for anyone.

Ingredients:

• 1 tortilla
• 2 handfuls spinach
• about 50 g of crumbled white cheese (or feta or ricotta)
• butter for tortilla coating

Preparation:

1. Fry the spinach on a little butter just to soften and add the crumbled cheese. Fry briefly and mix.
2. Then take the tortilla and cut it till half (like drawing a radius of a circle). 
3. Place the filling on three quarters of the tortilla and then fold it as in the picture. 

   Flip one side (where there is no filling)

   
   

   Flip again

   
   

   Ready!

   
   
4. Put tortilla in a frying pan to bake, flip it over and coat upper side with butter. Bake the other side, flip again and coat the other side with butter as well. Flip 2 more times if necessary until tortilla gets beautiful golden color. 
   
   
   
5. Serve warm and enjoy!

When millet is mentioned, most people think of food for birds, ie parrots. However, it may not be so well known, but this nutritious and tasty cereal, which can grow on not so rich soils, has been used by humans since the beginning of human civilization.

Apart from being a very nutritious choice (vitamins, minerals, etc.) millet doesn't contain gluten which makes it a suitable food for those with celiac disease.

Depending on the method of preparation, millet can be made creamy, like mashed potatoes, but also with a firmer structure and a soft inside, like rice which makes it suitable for a range of different recipes. Millet is also frequently used in soups.

The pie I prepared is healthy and delicious, it's surprising how good it is and how it doesn't taste like there is no flour, it is simply wonderful and easy to eat. I made it with a little skepticism, I didn't know if it would turn out well, if it would bake nicely in the middle, etc. But all doubts fell at first bite, the pie is wonderful and since then it is on my menu very often. If I don't have greens, I make it only with white cheese, sometimes I add bacon which gives a wonderful taste and aroma. 
I definitely recommend this pie for you.

Ingredients:

• 100 g millet
• 3 full tablespoons fermented milk or sour milk
• 2 eggs
• 1 tablespoon melted butter
• 3 tbs flour
• 1 teaspoon baking powder
• 200 g of white cheese
• 100 g chopped spinach (OPTIONAL)

Preparation:

1. Boil the millet, it takes about 15 minutes for it to swell nicely, then drain it.
2. In a deeper bowl, mix the eggs with the yogurt, add the melted butter, flour, salt and baking powder. Mix well and add the strained millet which should be cooled or lukewarm.
3. Add the cheese and finely chopped spinach to the mixture.
4. Pour the mixture into a small 20 cm greased pan or lined with parchment paper. Sprinkle sesame or mixed seeds on top. I used a pie mold, about 20 cm in diameter.
5. Bake at maximum temperature for about 20 minutes or until the pie gets a nice golden color.
6. Leave to cool, then serve.

This recipe is not for classic bread sticks, but for one of my own recipes that I adapted to my needs. Classic bread sticks are made of flour, water, yeast, and a little oil. Basically I use crazy dough here and I usually make a double dose of this in the recipe and divide it into 4 parts and freeze it. When I need dough, I take it out of the freezer and use it to make bread sticks or pizza. You can use crazy dough for different pastries, both sweet and savory. From this dose you will make 2 breads as in picture and if it's too much for you, feel free to freeze one part of the dough. My kids are crazy about this bread, maybe  because it is made of crazy dough hehehe. Bread sticks go excellent with cheese in oven.

Ingredients:

• 500 g of flour (3 full cups)
• about 600 ml of plain yogurt (2 cups plus some more)
• 1 egg
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cube of yeast (20 g or 1 pack of dry yeast) dissolved in 100 ml of warm water
• 3 tablespoons softened butter

For coating

• 1 egg
• a little butter
• salt
• sesame seeds

Preparation:

1. Dissolve yeast in warm water, add the sugar. Stir and leave to dissolve. 
2. Then add the yogurt, salt and gradually add the sifted flour. You can also use a mixer. I do.
3. Knead a soft dough, a little sticky, and finally add the butter and knead the dough with your hand. If you still find the dough very sticky, add flour. 
4. Leave the dough in warm place and let it rise for about 1 hour.
5. Then divide it into 2 parts.
6. Spread one dough on a non-stick pan in a rectangular shape. Coat an egg and melted butter on top. Sprinkle with salt and sesame seeds. Using a pizza roller knife, cut the dough into strips.
   
   
   
7. Bake in a preheated oven at 200 C (390 F) degrees until nicely browned, about 15 minutes.
8. Cheers 

Preparing bread for me is not a regular task, it has almost spiritual meaning. Bread is probably one of the first foods that our ancestors prepared and when I make bread, I feel like I travel back in time - to the roots. Many times people ask me why I make bread when I can buy it, like, it's not worth it to make it at home, you lose time, make mess in the kitchen. How can I explain the feeling that when I knead the bread dough I almost meditate and when I bake the bread and that awesome smell spreads, my senses are satisfied, my kids are happy and can't wait to get the bread from the oven. I wish every home smells like that from time to time, honestly.

So, these bread buns are one of the best I've made, so soft inside, aromatic, so tasty, perfect in every way. Adding egg to bread is new to me and it was a real hit, improves the taste, the texture and gives a better surface and color.

Ingredients:

• 1/2 cube yeast (20 g or 1 sachet dry yeast)
• 300 ml of warm water
• 1 teaspoon sugar
• 1 tablespoon melted butter
• 1 beaten egg
• about 550 g of flour
• 1 teaspoon salt
  
  
  

Preparing the buns:

1. First knead the dough: dissolve the yeast in the water with the sugar, leave for 10 minutes. 
2. Then add the butter, the beaten egg (leave some of the egg for coating), salt and gradually add the flour. Knead a soft non-stick dough, form a ball and let it rise for about 1 hour. 
3. After 1 hour, knead dough shortly and leave it for another half an hour.
4. Then divide it into 4 balls, place them on a baking tray, coat them with beaten egg and leave them to rise for 1 hour. 
5. Then, bake them at 190 C degrees (370 F) until they turn golden. 
6. The buns are as soft as cotton on the inside and slightly crunchy on the outside, one of the tastiest I've ever made. 
   
   
   

These rolls are ideal when you're in a hurry and are still delicious. The filling can be optional, you can use  pumpkin puree, grated apples, white cheese, spinach and white cheese -  the possibilities are many. There were 14 layers in my package and I used 2 layers for each roll, but often the crusts are thinner and in that case, you need to use 3 layers for 1 roll.

Ingredients:

• 1 pack filo layers for pie crusts  (500 g)
• 400 g minced meat
• 1 chopped onion
• 1 tablespoon vegetable seasoning
• 1/2 teaspoon black pepper
• 1 egg
• 150 ml mineral water (2/3 cup)
• 50 ml oil (1/5 cup)
• a pinch of baking powder
  

Preparation:

1. Fry the onion in a little oil until soften. Add the minced meat and fry until it changes color. Finally add 1 tablespoon of vegetable seasoning and black pepper.
2. In a bowl, mix the mineral water and oil, add 1 egg and baking powder.
3. Separate 3 crusts. Sprinkle each crust with the mixture of water and oil. Arrange them on top of each other, and place the meat on the third crust. Fold the ends and wrap a roll. If you have thicker crusts, then use 2 crusts for each roll.
4. Repeat the procedure with the other crusts and finally coat them on top with the mixture of oil and water.
5. Bake for about 30 minutes at 180 C (350 F) degrees.
6. Serve with yogurt or fermented milk.
   
   
   

 If you wanna spoil yourself with soft, sweet, mouth melting rolls with cinnamon, vanilla and butter aroma, then this is the recipe for you. I've never made cinnamon rolls before, though I'm a cinnamon person. I'm the only one in my home who is in looove with cinnamon, so I rarely give myself sweet pleasures to my taste. Though it's strange to me, but there are people who don't like cinnamon at all. Replace cinnamon with cocoa or carob powder or simply with vanilla aroma if you're one of those people :)

Ingredients:

Dough

• 1 bag of dry yeast
• 250 ml of milk
• 60 g white crystal sugar
• 70 g butter
• 1/2 teaspoon salt
• 3 eggs
• 600 g of multipurpose flour

Filling

• 100 g butter
• 160 g of brown sugar
• 3 tablespoons cinnamon powder

Glaze

• 60 g powdered sugar
• milk (about 5 tbs)
• 30 g butter
• 1/2 tsp vanilla extract

Preparation:

1. Mix half the flour and dry yeast in a bowl.
2. Put 250 ml of milk, 60 g of white crystal sugar and 70 g of butter in a pot and melt on a hot plate with constant stirring, so that it becomes lukewarm.
3. Add the mixture to the flour and mix with a mixer with dough attachments. When the mixture is combined, add 3 room temperature eggs, one at a time.
4. Add the rest of the flour to the previously kneaded dough and mix until the dough becomes smooth. Take the dough out of the bowl and mix it by hand on a hard surface. Transfer the dough to a larger bowl, cover with a cloth and leave for about 90 min in a warm place to rise.
5. For the filling, mix brown sugar, cinnamon and softened butter in a bowl.  The mixture should be such so it can be finely applied on the dough.
6. Roll out a rectangular dough up to 1 cm thick with a rolling pin. Coat it with the previously made filling from one edge to the other edge and wrap, not too tightly, like a roll.
7. Cut snails 2-3 cm thick and arrange them in a tray (baking paper is optional) and leave them to grow again for about 30-60 minutes. 
   
   
   
   
   
   
8. Bake in a preheated oven for 25-30 minutes at 190 C (375 F) degrees.
9. Make the glaze from 60 g of powdered sugar to which milk is gradually added until it becomes a thick liquid. Add the melted butter and mix. Add the vanilla extract. Glaze the snails with a syringe or a spoon, I used a coffee pot.
10. Leave to cool down a little, then serve while rolls are still warm.

This bread is of the tastiest things that came out from my kitchen. There are no words to tell how delicious and tempting this bread is, it's not difficult to make at all, it doesn't contain yeast, there is no need to wait for the dough to rise, etc. Baked on a hotplate in a frying pan, no need to turn on the oven, this bread is ideal to prepare in any occasion. The amount is for 2 flatbreads.

Ingredients:

• 180 g white bread flour 
• 110 ml milk
• 20 g melted unsalted butter
• a little salt

• 2 potatoes (medium size)
• 3 tablespoons mayonnaise 
• 200 g grated cheese (preferably mozzarella) 

Preparation:

1. First boil 2 potatoes, mash them and add 3 tablespoons of mayonnaise to the mixture. Mix.
2. Mix the dough ingredients with a spoon and then knead by hand. Add a little flour if necessary, I needed another half spoon. Form into a ball, cover with plastic wrap and place briefly in the freezer for about 15 minutes.
3. Grate the cheese.
   
   
   
4. Then divide the dough into 2 balls.
5. Take one ball and roll out a 30 cm crust. 
6. Arrange cheese in the middle (leaving about 5 cm from the edge), then add the mashed potatoes and put some more cheese on top. 
   
   
   
7. Close the ends as in the picture, gently press.
   
   
   
8. Then with the help of a rolling pin, roll out the bread again in the size of the pan in which you will bake. I used a crepe pan 25 cm.
   
9. Coat the pan with butter and bake the bread for about 7 minutes on one side at medium temperature, then coat the top with a little butter and flip over on the other side to bake.
   
   
   
10.  The bread should be crunchy, so do not be afraid and if you bake it a little more, just be careful not to burn it.
    
11. While the first bread is baking, prepare the second one.
    
12. The bread is served warm so you'll enjoy that melting cheese in your mouth and to my great surprise, it's also delicious even cold. 
    

    

    
    
    
    

Tarhanenik is an Eastern Macedonian dish prepared from tarhana and homemade pasta (jufki). When the weather is very cold, this dish warms your soul.

Jufki are traditional Macedonian pasta, which many Macedonians make at home. Although they can be bought ready-made lately, the traditional taste is still irreplaceable. The best replacement for jufki would be fettuccine alfredo pasta.

Tarhana is grained pasta, also many Macedonians prepare tarhana at home. I believe it is available in markets worldwide.

Interesting thing in this dish is that it is prepared with 2 types of pasta. The basic recipe would include only pasta, water, salt and oil. Enriched recipe would look like this - with white cheese, cheese, eggs and filling is put on top. I added white cheese and ricotta in between the layers and finished with eggs and cheese on top.

Ingredients: 

• about 300 g homemade pasta
• 150 g tarhana
• 5 tbs crushed white cheese
• 5 tbs ricotta cheese
• 2 eggs
• a little cheese
• oil and water as needed (milk can be also included)

Preparation:

1. Arrange a layer of homemade pasta in a large baking tray coated with oil.
2. Then arrange half tarhana and sprinkle with oil and a little salt.
3. Arrange a new layer of homemade pasta.
4. Sprinkle the tarhana again and sprinkle with oil and salt.
5. Arrange the rest of the homemade pasta, sprinkle oil.
6. Put in oven to bake at 200 C degrees (390 F) just to roast the top layers a little.
7. Then, remove the baking tray from the oven and add the white cheese and ricotta on top.
8. Pour water about 2/3 high and add milk to cover the rest of the pasta.
9. Return to oven to bake until liquid is gone.
10. Then, pour a mixture of eggs and cheese on top, and return to oven to roast and to get a fine golden colour.

When I kneaded the dough, I didn't know what I was going to use it for. I thought of kneading it once, and then I will decide. My first choice were kifli, then I thought I could make a small Easter sweet bread too, but then I said to myself better not to turn on the oven, it's already hot outside, so I decided to make donuts. Instead of donuts, I turned out to make pitulici. Fun right? :))) 

This  was the first time I make pitulici from this kind of dough and I can freely say that they are great, phenomenal! I left some of the dough for the next day and made a few more for breakfast. There was no difference in the taste or the growth compared to the previous day, just to notice that when you use dough from the fridge, it should be taken out at room temperature about 1 hour before use so to reactivate the yeast bacteria.

Ingredients:

• 2 eggs
• 1 cube of fresh yeast (40 grams or 2 bags of dry yeast)
• 1 tablespoon sugar
• 1 teaspoon salt
• 500 ml of milk (2 cups)
• about 900 g of flour (approximately 32 oz)
• 3 tablespoons oil

Preparation:

1. First dissolve the yeast in a deeper bowl. Put it in a little lukewarm milk, add 1 tablespoon of sugar and leave it to dissolve for about 15 minutes. Stir.
2. Then add the other ingredients (except the oil), add half the flour and turn on the mixer with the attached dough whisks and start kneading the dough. Gradually add flour. When the dough starts to form into a ball, turn off the mixer and start kneading it by hand. You should get a soft dough that will be slightly sticky to the hand. Keep in mind that it's always better to have more sticky dough than a hard one.
   
   
   
3. If the dough is very sticky, add some flour and knead it. If it is only slightly sticky, add the oil, knead it and cover it with nylon foil and leave it to rise in a warm place for about 1 hour.
4. Then, take out pieces of dough the size of a tennis ball, form  disks.
   
   
   
5. Spread each disk with your fingers in a round not very regular shape and fry it in heated oil at a medium temperature, 2-3 minutes on both sides are enough.
   
   
   
6. Place the finished pitulici on kitchen paper. Use as much as you need dough, cover the rest with plastic wrap and put it in the fridge. Use it within 2 days.
7. Serve  with white cheese and plain yogurt or fermented milk.