[vc_row][vc_column width=”1\/2″][vc_single_image image=”646″ img_size=”medium” alignment=”center”][vc_text_separator title=”Almond cookies” style=”double”][vc_column_text css_animation=”bottom-to-top”]A type of pastry, made from butter, flour and whole almonds. The cookies the Sultan’s chefs cooked and served during special days.<\/p>\n
Ingredients:<\/strong><\/p>\n 1 teacup of sliced almonds Baking instructions:<\/strong><\/p>\n Bake the flour and the grated almonds and stir continuously until they give off a smell. Then leave them to cool off. After that, add one portion of powdered sugar, baking powder, 4 tablespoons of sugar, butter, vanilla and egg white to the mixture. Knead the dough and use a rolling pin to spread it to a finger-thick layer. Cut out the cookies with a crescent mold. Place the cookies on baking paper and bake in a preheated oven at 160-180 \u00b0 C. Roll the cooled off cookies into a bowl of powdered sugar and they are ready to serve.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”649″ img_size=”medium” alignment=”center”][vc_text_separator title=”Gypsy chicken \/ hen in a tin\/” style=”double”][vc_column_text css_animation=”bottom-to-top”]The preparation of gypsy chicken is a method of baking a chicken-hen with specific for the area names and particularly pleasant sensations. Ingredients:<\/strong><\/p>\n Chicken Baking instructions:<\/strong><\/p>\n Chickens are washed and dried; milk, spices, salsa and fat are mixed together. The chicken is smeared all over with this mixture and spiked. [vc_row][vc_column width=”1\/2″][vc_single_image image=”646″ img_size=”medium” alignment=”center”][vc_text_separator title=”Almond cookies” style=”double”][vc_column_text css_animation=”bottom-to-top”]A type of pastry, made from butter, flour and whole almonds. The cookies the Sultan’s chefs cooked and served during special days. Ingredients: 1 teacup of sliced almonds 1 teacup of flour 1 teacup of powdered sugar (for the inside) 4 tablespoons of butter 1 packet of…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-791","page","type-page","status-publish","hentry","category-odrin"],"yoast_head":"\n
\n1 teacup of flour
\n1 teacup of powdered sugar (for the inside)
\n4 tablespoons of butter
\n1 packet of powdered sugar (for the top)
\n1\/2 vanillapacket
\n2 egg whites
\n1 tablespoon of baking powder<\/p>\n
\nThis method was developed for practical purposes in the mountain regions by hunters and shepherds who lived out of the populated areas for long and roamed mountains and forests or by peasants when they had to stay overnight around the fields.<\/p>\n
\nAubergines, peppers, old onion, tomatoes, fresh potatoes
\nLiquid fat
\nSalt, salsa, fresh milk, thyme – optional<\/p>\n
\nCut the peppers, tomatoes, potatoes, aubergines and onions in big pieces and put them in a large tray, then pour some fat over them. Make a small pit in the fire under the baking device and place the tray there. Arrange the chickens upright on a spit and place the spit so that the chickens are on the tray. Cover the baking device with a large torn and straightened tin from liquid fat. Stir the fire and cover with charcoal the places where the tin is grounded. Add cones and wood to the fire from time to time in order to keep it burning. Serve when the vegetables and the chicken are roasted.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"