Macedonian tavce-gravce

Another traditional Macedonian specialty, cooked in every family in Macedonia, and this is my "version"

Preparation steps

Put the beans in a pot, pour water and let it cook over a moderate heat.
After 20 minutes of cooking, drain the beans from the water in which they were cooked, again water (change the water), a little salt, add two chopped peppers and onion. Leave to cook on low heat until the grains soften.
We are preparing the spray:
Heat the oil, add flour, garlic (just fry a little), add allspice, and tommatelo tomato juice. Pour this mixture into a pot to boil a little together with the beans. Add spices, parsley, pepper, mint and go in a preheated oven at 180 degrees. Bake until the liquid thickens.

Serving

Serve hot and cold with sopska salad, even if you serve it with sudjuk lja ..mljac!

Grilled mussels

Add fresh mussels to the menu when you want something seafood, luxurious, and at the same time affordable. The easiest way is to put them on the grill or hot plate of the stove, smell them with freshly squeezed lemon juice and enjoy their original taste.

Hake in caper sauce

A strong caper sauce is especially suitable for fish like hake, but you can also serve some others.

Kebab in a bun

A collective name for many meat dishes, kebab has conquered Europe for the last 10 years with its original taste, which comes from quality mutton (lamb) and veal. It is usually served with a bun, yogurt sauce or a side dish of vegetables.

Tea for two

Flavors like mint and chocolate rarely combine, mostly in rare things for gourmets of refined flavors. After tasting this unusual tea for two, and in good company, you will surely become and remain a gourmet.

Rosa Cooking