# jufke
Elastic noodles (with buckwheat and razi)
Noodles with the addition of buckwheat and razi are not difficult to stretch at all, I use these tricks for a soft and pliable 'black' pie noodles.
Feta and boiled potato rolls (Fırında Sigara Böreği)
Last week I went to a Turkish store and bought their real noodles because I wanted to compare them with our homemade crusts ... for me personally, our crusts are much better.
Folder with apples and caramel
This way of preparing apple strudel has become my favorite. It’s actually a variation on the theme of one another of my cherry strudels. She got the most praise from my husband, who said that "THIS strudel is really GREAT" ... either he was very hungry or the strudel is perfect, see for yourself.
Garlic
When I became a housewife in my house, I was in a dilemma as to what kind of garlic to prepare for Christmas. In the beginning, I prepared it as a cake, because that's how everyone around me prepared it. For the last few years, I have been making sweets, partly as a memento of my mother (who had Prečanj blood and prepared garlic similar to this one), and partly for practical reasons, because garlic is enough for us as a Christmas candy, so there is no need for cake or other cakes. I'm not a sucker, but in January we are already full of food and cakes - New Year, Christmas, our wedding anniversary, birthdays and numerous celebrations ending with Saint Sava .. All in all, an eruption of calories! :)))
Goulash with homemade noodles
Another example of a nice lunch.
Guzvana pie
Great pie, delicious, with a wonderful crispy crust. When kneaded, do not wait for the dough to rise, nor before baking the pie, bake immediately when the pie is made. It is suitable for those who do not like margarine because only oil is used. It was great for us and I believe you will like it too.
Helen's salty pie
Jakooooo finoooo ....
“Homemade noodles”
These are a little wider noodles which in our country are called noodles. Earlier grandmothers worked by hand: they rolled the noodles with a rolling pin, spread them in clean carsafe, exposed them to the sun to narrow them. From the heat, during drying, they cracked and would get various messy shapes and sizes of a pale yellow color. Today, it is easier if a noodle making machine is used. On the machine, the crust is gradually thinned, cut into cheeses and have a neat shape, dried on carsafs in the room and therefore have an intense yellow color.
Homemade noodles for bureks and strudels
Homemade noodles with baking powder without much effort and stretching.
Homemade pie dumplings;)
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Jufcice
I learned the original recipe from my better half, and it comes from his hometown of Sandzak. He says that it is a very old dish and his ancestors ate it as well. it a little, and I can tell you the taste is the same.
Layered apple pie
And the "best" apple pie is? This is not a prize question, but an introduction to a layered apple cake, which, we dared to think, could surpass its "nut" predecessor - baklava and become the universal "best" apple miracle.
Macedonian "noodles" (noodles)
The last few days I read from some of you that you like and buy Macedonian noodles. The history of noodles and the method of preparation is: Noodles used to be made at a time when eggs are very cheap, sometime in August. made more noodles, which will last all winter. This is an original, old-fashioned recipe from my grandmother…
Making homemade crusts for burek, for salty and sweet pies, as well as the basic types of the same
Pie or burek is a term for one and the same dish in Bosnia. Very often one can hear that one goes for pie, or that one goes for burek, and in some superficial thinking it would be said that pita is an expression for all types of pie except that burek would be an expression for pie with meat .... it really isn't like that and when it is said to go for a pie, then one goes for a pie, whether it is a cheesecake or a burek or a vegetable or .. or ... when it is explained in detail, then it would be said I eat a burek (not a pie with meat) I eat cheese or potatoes, or or .... Pita as a word is of Greek origin, while burek is as a word of Persian origin. Both expressions are used equally in Bosnia, while as far as I am aware, in Croatia the terms strukli are used more and in some Zagorje chefs povitice. If I'm well versed, in Serbia every pie is made of homemade burek dough, whether it's meat or some other filling. Although pita or burek is not a dish that originated in Bosnia, they still re
Making pie dough
At first I was very skeptical about making homemade pie dough, but when I tried… ..there is no end to me. I thought it was too complicated and demanding and that I personally could not do it. And now I enjoy slowly stretching it with my hands and watching how is thinning. Here are my dear ones who have given me so many compliments, a modest recipe for all of you !!!!!
Martin's fruit baklava
My girlfriend Martina told me about her fruit baklava and how I had no idea what it was about, she turned it from word to deed and the next day surprised me with the finished baklava..as we were all thrilled with it within I immediately I got a recipe and I told her that I would make it soon ... it didn't take long I bought everything I needed and invited her to make that dessert together ... of course the camera was prepared and we went into action, I hope you like it ... PS I used a cup of yogurt to measure the amount of sugar and oil