Bistek

Ingredients:

1 lb Beef

5 tablespoons Soy Sauce

1 Lemon

3 cloves Garlic

3 parts Onion

4 tbs Olive Oil

1 cup Water

1 pinch Salt

Instructions:

0. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result

1. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside

2. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside

3. Add more oil if needed. Saute garlic and remaining raw onions until onion softens.

4. Pour the remaining marinade and water. Bring to a boil.

5. Add beef. Cover the pan and simmer until the meat is tender. Note: Add water as needed.

6. Season with ground black pepper and salt as needed. Top with pan-fried onions.

7. Transfer to a serving plate. Serve hot. Share and Enjoy!

Image: Audio Instructions: https://cdn.satellite.earth/f384e8eadea73383c16c6f98872f7b7dfbc05071f199384a56eabb09bc5bce7f.mp3

Lasagne

Ingredients:

1 tblsp Olive Oil

2 Bacon

1 finely chopped Onion

1 Stick Celery

1 medium Carrots

2 cloves chopped Garlic

500g Minced Beef

1 tbls Tomato Puree

800g Chopped Tomatoes

1 tblsp Honey

500g Lasagne Sheets

400ml Creme Fraiche

125g Mozzarella Balls

50g Parmesan Cheese

Topping Basil Leaves

Instructions:

Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.

Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.

Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.

Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.

Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.

Image: Audio Instructions: https://cdn.satellite.earth/291c6dcc5a09aa3bc52b2a8cdc5fd703b4ff2380b69d4494ddfb1dd77e23262e.mp3

Lasagne

Ingredients:

1 tblsp Olive Oil

2 Bacon

1 finely chopped Onion

1 Stick Celery

1 medium Carrots

2 cloves chopped Garlic

500g Minced Beef

1 tbls Tomato Puree

800g Chopped Tomatoes

1 tblsp Honey

500g Lasagne Sheets

400ml Creme Fraiche

125g Mozzarella Balls

50g Parmesan Cheese

Topping Basil Leaves

Instructions:

Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.

Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.

Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.

Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.

Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.

Image: Audio Instructions: https://cdn.satellite.earth/291c6dcc5a09aa3bc52b2a8cdc5fd703b4ff2380b69d4494ddfb1dd77e23262e.mp3

Tamiya

Ingredients:

3 cups Broad Beans

6 Spring Onions

4 Garlic Clove

1/4 cup Parsley

2 tsp Cumin

1 tsp Baking Powder

1/2 tsp Cayenne Pepper

Spinkling Flour

As required Vegetable Oil

Instructions:

oak the beans in water to cover overnight.Drain. If skinless beans are unavailable, rub to loosen the skins, then discard the skins. Pat the beans dry with a towel.

Grind the beans in a food mill or meat grinder.If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using. Refrigerate for at least 30 minutes.

Shape the bean mixture into 1-inch balls.Flatten slightly and coat with flour.

Heat at least 1½-inches of oil over medium heat to 365 degrees.

Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.Remove with a wire mesh skimmer or slotted spoon. Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.

Image: Audio Instructions: https://cdn.satellite.earth/6f6ba74263c72c2d59218b225f31a93c14b318c1ffbdbae35ea944b594f0fb47.mp3

Wontons

Ingredients:

1lb Pork

3 chopped Garlic Clove

1 tsp Ginger

1 tbs Soy Sauce

1 tsp Sesame Seed Oil

3 finely chopped Carrots

3 finely chopped Celery

6 chopped Spring Onions

1 Packet Wonton Skin

Fry Oil

Bottle Water

Instructions:

Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.

Separate wonton skins.

Place a heaping teaspoon of filling in the center of the wonton.

Brush water on 2 borders of the skin, covering 1/4 inch from the edge.

Fold skin over to form a triangle, sealing edges.

Pinch the two long outside points together.

Heat oil to 450 degrees and fry 4 to 5 at a time until golden.

Drain and serve with sauce.

Image: Audio Instructions: https://cdn.satellite.earth/d1714c12afdb671d0c4e08a6dad936c8bc0feac8afb8e59abc2654cd3dc3b97c.mp3

Kapsalon

Ingredients:

250 Grams Fries

500 Grams Doner Meat

Topping Garlic sauce

Topping Hotsauce

1 Bulb Lettuce

1 Tomato

3rd Cucumber

100 Grams Gouda cheese

Instructions:

Cut the meat into strips. Heat oil in a pan and fry the strips for 6 minutes until it's ready.

Bake the fries until golden brown in a deep fryrer. When ready transfer to a backing dish. Make sure the fries are spread over the whole dish.

Cover the fries with a new layer of meat and spread evenly.

Add a layer of cheese over the meat. You can also use grated cheese. When done put in the oven for a few minutes until the cheese is melted.

Chop the lettuce, tomato and cucumber in small pieces and mix together. for a basic salad. As extra you can add olives jalapenos and a red union.

Dived the salad over the dish and Serve with garlicsauce and hot sauce

Image: Audio Instructions: https://cdn.satellite.earth/0b90944ed7588d981615460d16c50682e9b460f11396b1c70976808756a8d7fb.mp3

Tamiya

Ingredients:

3 cups Broad Beans

6 Spring Onions

4 Garlic Clove

1/4 cup Parsley

2 tsp Cumin

1 tsp Baking Powder

1/2 tsp Cayenne Pepper

Spinkling Flour

As required Vegetable Oil

Instructions:

oak the beans in water to cover overnight.Drain. If skinless beans are unavailable, rub to loosen the skins, then discard the skins. Pat the beans dry with a towel.

Grind the beans in a food mill or meat grinder.If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using. Refrigerate for at least 30 minutes.

Shape the bean mixture into 1-inch balls.Flatten slightly and coat with flour.

Heat at least 1½-inches of oil over medium heat to 365 degrees.

Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.Remove with a wire mesh skimmer or slotted spoon. Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.

Image: Audio Instructions: https://cdn.satellite.earth/6f6ba74263c72c2d59218b225f31a93c14b318c1ffbdbae35ea944b594f0fb47.mp3

Bistek

Ingredients:

1 lb Beef

5 tablespoons Soy Sauce

1 Lemon

3 cloves Garlic

3 parts Onion

4 tbs Olive Oil

1 cup Water

1 pinch Salt

Instructions:

0. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result

1. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside

2. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside

3. Add more oil if needed. Saute garlic and remaining raw onions until onion softens.

4. Pour the remaining marinade and water. Bring to a boil.

5. Add beef. Cover the pan and simmer until the meat is tender. Note: Add water as needed.

6. Season with ground black pepper and salt as needed. Top with pan-fried onions.

7. Transfer to a serving plate. Serve hot. Share and Enjoy!

Image: Audio Instructions: https://cdn.satellite.earth/f384e8eadea73383c16c6f98872f7b7dfbc05071f199384a56eabb09bc5bce7f.mp3

Shawarma

Ingredients:

1 kg Chicken Thighs

1 tbs Coriander

1 tbs Cumin

1 tbs Cardamom

1 tsp Cayenne Pepper

2 tsp Paprika

2 tbs Lemon Juice

3 tbs Olive Oil

1 cup Greek Yogurt

1 Garlic Clove

1 tsp Cumin

Splash Lemon Juice

Sliced Lettuce

Sliced Tomato

6 Pita Bread

Instructions:

Combine the marinade ingredients in a large ziplock bag (or bowl).

Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

Marinate overnight or up to 24 hours.

Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)

Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

TO SERVE

Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.

To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Image: Audio Instructions: https://cdn.satellite.earth/476558351f9bb8452cb7dd804b73371dea4452a5c026130edf16e2620d456255.mp3

Dal fry

Ingredients:

1 cup Toor dal

2-1/2 cups Water

1 tsp Salt

1/4 tsp Turmeric

3 tbs Ghee

1 cup Chopped tomatoes

1/2 tsp Cumin seeds

1/2 tsp Mustard Seeds

2 Bay Leaf

1 tbs chopped Green Chilli

2 tsp shredded Ginger

2 tbs Cilantro

1/2 tsp Red Pepper

1/2 tsp Salt

1 tsp Sugar

1/4 tsp Garam Masala

Instructions:

Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.

Cook dal with 2-1/2 cups water and add salt, turmeric, on medium high heat, until soft in texture (approximately 30 mins) it should be like thick soup.

In a frying pan, heat the ghee. Add cumin seeds, and mustard seeds. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.

Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.

Add cilantro and garam masala cook for about one minute.

Pour the seasoning over dal mix it well and cook for another minute.

Serve with Naan.

Image: Audio Instructions: https://cdn.satellite.earth/864052580218dca4501646e0dd027a748510df7bb5316015e398ed540025b694.mp3

Fish pie

Ingredients:

900g Floury Potatoes

2 tbsp Olive Oil

600ml Semi-skimmed Milk

800g White Fish Fillets

1 tbsp Plain flour

Grating Nutmeg

3 tbsp Double Cream

200g Jerusalem Artichokes

1 finely sliced Leek

200g peeled raw Prawns

Large handful Parsley

Handful Dill

Grated zest of 1 Lemon

25g grated Gruyère

Juice of 1 Lemon

Instructions:

01.Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 1 tbsp olive oil, then season.

02.Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.

03.Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in nutmeg, season, then bubble until thick. Stir in the cream.

04.Preheat the oven to 190°C/fan170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, then pour over. Mix gently with a wooden spoon.

05.Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks. Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling. Serve with wilted greens.

Image: Audio Instructions: https://cdn.satellite.earth/a03190f81bd308a2c9b43dfc364acd5c6dc7efe2b4b2621c2ff48919670503a9.mp3

Kapsalon

Ingredients:

250 Grams Fries

500 Grams Doner Meat

Topping Garlic sauce

Topping Hotsauce

1 Bulb Lettuce

1 Tomato

3rd Cucumber

100 Grams Gouda cheese

Instructions:

Cut the meat into strips. Heat oil in a pan and fry the strips for 6 minutes until it's ready.

Bake the fries until golden brown in a deep fryrer. When ready transfer to a backing dish. Make sure the fries are spread over the whole dish.

Cover the fries with a new layer of meat and spread evenly.

Add a layer of cheese over the meat. You can also use grated cheese. When done put in the oven for a few minutes until the cheese is melted.

Chop the lettuce, tomato and cucumber in small pieces and mix together. for a basic salad. As extra you can add olives jalapenos and a red union.

Dived the salad over the dish and Serve with garlicsauce and hot sauce

Image: Audio Instructions: https://cdn.satellite.earth/0b90944ed7588d981615460d16c50682e9b460f11396b1c70976808756a8d7fb.mp3

Roti john

Ingredients:

1/4 lb Minced Beef

1 Onion

3 Eggs

1 tbs Chilli

1/2 Baguette

To taste Salt

To taste Pepper

Top Mayonnaise

Instructions:

Mix all the ingredients in a bowl.

Heat a pan or griddle with a little vegetable oil.

Pour the mixture onto the pan and place a piece of open-faced baguette on top.

Press on the bread with a spatula and grill for 2 minutes.

Turn the bread over to make it a little crispy.

Remove from pan and cut the bread into small portions.

Add mayonnaise and/or Sambal before cutting the sandwich (optional).

Image: Audio Instructions: https://cdn.satellite.earth/59f5d36e15950cf3bdb2933f84bbf9ad50d6064021eae1f8dc126434ae80b95a.mp3

Shawarma

Ingredients:

1 kg Chicken Thighs

1 tbs Coriander

1 tbs Cumin

1 tbs Cardamom

1 tsp Cayenne Pepper

2 tsp Paprika

2 tbs Lemon Juice

3 tbs Olive Oil

1 cup Greek Yogurt

1 Garlic Clove

1 tsp Cumin

Splash Lemon Juice

Sliced Lettuce

Sliced Tomato

6 Pita Bread

Instructions:

Combine the marinade ingredients in a large ziplock bag (or bowl).

Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

Marinate overnight or up to 24 hours.

Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)

Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

TO SERVE

Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.

To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Image: Audio Instructions: https://cdn.satellite.earth/476558351f9bb8452cb7dd804b73371dea4452a5c026130edf16e2620d456255.mp3

Timbits

Ingredients:

2 cups Flour

1/3 cup Sugar

3 tsp Baking Powder

½ tsp Salt

1 beaten Egg

¾ cup Milk

3 tbs Oil

for frying Oil

garnish Icing Sugar

Instructions:

Sift together dry ingredients.

Mix together wet ingredients and incorporate into dry. Stir until smooth.

Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.

Remove and drain.

Roll in cinnamon sugar while still warm and serve.

Image: Audio Instructions: https://cdn.satellite.earth/567396eece763f7870588845c06e8abb20fce207844005b8c58aab1c343de60d.mp3

Ribollita

Ingredients:

5 tablespoons Olive Oil

1 chopped Onion

1 chopped Carrots

1 stalk chopped Celery

1 tablespoon minced Garlic

2 cups Cannellini Beans

1 Canned tomatoes

4 cups Water

1 fresh sprig Rosemary

1 fresh sprig Thyme

1 pound chopped Kale

4 thick slices Wholegrain Bread

1 thinly sliced Red Onions

½ cup freshly grated Parmesan

Instructions:

Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.

Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.

Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.

Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

Image: Audio Instructions: https://cdn.satellite.earth/3d24407fad359968a1d807d151cf2a6ee3818f533f6f7d99a88a09f8cb63ea35.mp3

Kafteji

Ingredients:

5 Large Potatoes

2 tbs Olive Oil

1 Green Pepper

5 Onions

1 tbs Ras el hanout

500g Pumpkin

24 Skinned Eggs

Pinch Salt

Pinch Pepper

Instructions:

Peel potatoes and cut into 5cm cubes.

Pour 1-2 cm of olive oil into a large pan and heat up very hot. Fry potatoes until golden brown for 20 minutes, turning from time to time. Place on kitchen paper to drain.

Cut the peppers in half and remove seeds. Rub a little olive oil on them and place the cut side down on a baking tray. Place them under the grill. Grill until the skin is dark and bubbly. While the peppers are still hot, put them into a plastic sandwich bag and seal it. Take them out after 15 minutes and remove skins.

In the meantime, heat more olive oil another pan. Peel the onions and cut into thin rings. Fry for 15 minutes until golden brown, turning them often. Add the Ras el hanout at the end.

Cut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper.

Pour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix. Whisk eggs and pour them over the vegetables. Put the lid on the pan so that the eggs cook. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife.

Image: Audio Instructions: https://cdn.satellite.earth/d9c9953f3b3cd0e105befa1e3eebe599039ee59cb051cc532b5196402bccbbea.mp3

Tamiya

Ingredients:

3 cups Broad Beans

6 Spring Onions

4 Garlic Clove

1/4 cup Parsley

2 tsp Cumin

1 tsp Baking Powder

1/2 tsp Cayenne Pepper

Spinkling Flour

As required Vegetable Oil

Instructions:

oak the beans in water to cover overnight.Drain. If skinless beans are unavailable, rub to loosen the skins, then discard the skins. Pat the beans dry with a towel.

Grind the beans in a food mill or meat grinder.If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using. Refrigerate for at least 30 minutes.

Shape the bean mixture into 1-inch balls.Flatten slightly and coat with flour.

Heat at least 1½-inches of oil over medium heat to 365 degrees.

Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.Remove with a wire mesh skimmer or slotted spoon. Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.

Image: Audio Instructions: https://cdn.satellite.earth/6f6ba74263c72c2d59218b225f31a93c14b318c1ffbdbae35ea944b594f0fb47.mp3

Migas

Ingredients:

1 large Bread

1 1/2 L Olive Oil

Half Garlic

1 Handfull Pork

Instructions:

Crumble the bread into small pieces. Sprinkle with cold water, cover with a damp cloth and leave for 30 minutes.

Heat 2 tsp of olive oil in a deep pan. Add the garlic cloves separated, skins on; just make a small cut with a knife to open them and keep frying for 5 minutes. Set the garlic aside.

In the same oil, where we fried everything, simmer the bread, stirring constantly for 15 minutes and add a grinding of black pepper.

Add the garlic, continue stirring for about 20 minutes. It will be ready when the bread is soft and golden.

Image: Audio Instructions: https://cdn.satellite.earth/b2ddd010d451dda18b006ca494769cd6a74f563f1c024c96680519d4ee902ad7.mp3

Burek

Ingredients:

1 Packet Filo Pastry

150g Minced Beef

150g Onion

40g Oil

Dash Salt

Dash Pepper

Instructions:

Fry the finely chopped onions and minced meat in oil. Add the salt and pepper. Grease a round baking tray and put a layer of pastry in it. Cover with a thin layer of filling and cover this with another layer of filo pastry which must be well coated in oil. Put another layer of filling and cover with pastry. When you have five or six layers, cover with filo pastry, bake at 200ºC/392ºF for half an hour and cut in quarters and serve.

Image: Audio Instructions: https://cdn.satellite.earth/cb68a0ffa21a84852f86b0302dac701d2c1575ead1dcd7cdf5b1cb105196c224.mp3