Macedonian Recipe Book

Ajvar (Relish Dip) 8 fresh red paprika (medium or hot) 4 medium eggplants ½ to ¾ cup olive oil 1 large onion, minced 3 large garlic cloves, chopped 2 tbsp. lemon juice Salt and pepper to taste Fresh chopped parsley to garnish (6-8 servings) Roast the paprika and eggplant over charcoal or gas flame or bake in preheated oven at 250 degree C until skin blistered and darkened. Place roasted vegetables in paper bag to steam in own heat for 10 mins. Peel off and discard burnt skin along with stems and seeds. Mash vegetables with fork or food processor into a pulp to form slightly chunky mass. Heat 3 tbsp. oil in large skillet and sauté onion. Add garlic and cook for 2 mins. Remove from heat and add pepper-eggplant pulp. Slowly drizzle the remainder of the oil into mixture. Add lemon juice, salt and pepper to taste. Garnish with parsley.

Leb (Bread) 1 package (1 tbsp) active dry yeast 3½ cups flour 1¼ cups warm water 2 tbsp. olive oil 1 tsp salt ¼ tsp sugar In a mixing bowl combine yeast with 1½ cups of flour. Combine water, oil, salt and sugar and add to yeast mixture. Beat for ½ minute with an electric mixer at low speed; then beat for 3 minutes at high speed. Work in remaining flour by hand to form smooth and elastic dough. Put in greased bowl in a warm corner of room and cover. Let it rest for 45 minutes. On a hard surface flatten dough and divide into 12 pieces. Roll each piece into a ball and let rest for 20-30 minutes. Pre-heat oven to 200 degrees C.