Makaruni

The macaroons were preparing for the carnival in our area. It used to be a dish with a special taste because it was made with homemade butter and homemade dried cheese. It was a time when almost every house had a cow or sheep. However, even today it has not stopped being prepared, we serve with purchased cheese and butter.

Preparation steps

From the flour, eggs, salt and water, make a medium soft dough. We roll it thinly. I roll it out on the blue, on which I roll the dough for the steamer.
Cut the dough into rhombuses approximately 4 x 4 cm. Wrap each rhombus over your finger so that the two ends are glued together. Leave the macaroni made in this way to dry, if possible, overnight.
Put a lot of water with a good spoonful of salt in the pot and let it boil. Put half of the macaroni to cook. They cook until they all come to the surface. We take them out and put the other half.
Meanwhile, put a little melted butter in a bowl. Arrange a row of macaroni on the butter, sprinkle them generously with grated cheese, put a little onion and pour butter. Put the macaroni, cheese, onion, butter and so on again until we have used up all the ingredients. It is important that the cheese is the last.
It is important for macaroni that the cheese is harder and more spicy.

Serving

Macaroons are eaten hot.