[vc_row][vc_column width=”1\/2″][vc_single_image image=”687″ img_size=”medium” alignment=”center”][vc_text_separator title=”Mamzana” style=”double”][vc_column_text css_animation=”bottom-to-top”]Prepared out of grilled and cut into cubes aubergines and red peppers; salt is added, olive oil and then \u2013 it is ready to serve.<\/p>\n
Ingredients:<\/strong><\/p>\n 1 kg of red aubergines Baking instructions:<\/strong><\/p>\n The aubergines and the peppers are baked and cut into big pieces. The tomatoes are peeled and cut into small pieces. Add some parsley, crushed garlic, olive oil and lemon and stir everything.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”690″ img_size=”medium” alignment=”center”][vc_text_separator title=”Manta \u201ckandilli\u201d” style=”double”][vc_column_text css_animation=”bottom-to-top”]Prepared from wild duck, goose or chicken meat – wrap in pastry sheets and bake in an oven. Type of Manta, typical of the Balkans.<\/p>\n Ingredients:<\/strong><\/p>\n 1 wild duck \/ goose \/ chicken Baking instructions:<\/strong><\/p>\n Prepare soft dough from flour, eggs and a little salt and let it rise. Prepare some filling from rice, 1 medium onion and lots of black pepper and leave it to cool off. Cut the onion into thin crescents and fry them in a packet of butter until slightly caramelized. Place the the duck or chicken in plenty of salty water. The meat is separated from the bones and fried in a spoonful of butter. [vc_row][vc_column width=”1\/2″][vc_single_image image=”687″ img_size=”medium” alignment=”center”][vc_text_separator title=”Mamzana” style=”double”][vc_column_text css_animation=”bottom-to-top”]Prepared out of grilled and cut into cubes aubergines and red peppers; salt is added, olive oil and then \u2013 it is ready to serve. Ingredients: 1 kg of red aubergines 4-5 tomatoes green pepper Sivria 1 bunch of parsley olive oil, lemon Baking instructions: The aubergines and…<\/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-801","page","type-page","status-publish","hentry","category-odrin"],"yoast_head":"\n
\n4-5 tomatoes
\ngreen pepper Sivria
\n1 bunch of parsley
\nolive oil, lemon<\/p>\n
\n1 kg of flour
\n2 packets of butter
\n1 egg
\n\u00bd kg of rice
\nSalt, black pepper
\n2 kg of onion<\/p>\n
\nFrom the dough, balls of medium-size are shaped out and then, using a rolling pin, not very thin pastry sheets are rolled out. The pastry sheets are cut into squares of approximately 5 cm. In the middle of each square, a 1.5 teaspoon of stuffing is placed, the four edges are attached together and the pieces are arranged in an oiled baking tray.
\nPour the pan over with the melted butter and bake for approximately 30 minutes in a pre-heated oven until it is ready on top and bottom. While the baking continues, the fried onion is mixed in the chicken water and in a teaspoon of black pepper and boiled for 5 minutes. This mixture is evenly poured over the manta tray as soon as it is taken out of the oven. The meat is also evenly arranged over the entire tray and then placed again in the oven. Bake for approximately 30 minutes until the water absorbs. Serve hot.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"