Involved smooth and elastic dough, which is left to rise. Meanwhile, onions and peppers, Strain in a food processor or finely. Add to minced meat with grated tomato and other products. The mixture was

In a blender or chopper grind chopped onion, parsley, red pepper and garlic if you do not have a blender chop them very finely. Add this mixture to the minced meat Salt to taste and add black pepper

Meat (chicken pieces are placed as frozen), spices and 50 ml fat is placed in a narrow pot (I use Slow-kukar) and cook 4-5 hours on low to medium heat only in their own juice and fat. Chicken given

Meat add salt and put in a baking dish. Clean onions (whole) and chopped carrot slices are arranged around the meat, add salt is. Pour 1 and a half cups of hot water and fat. Cover with aluminum foil

Sauté for a few minutes leeks and mushrooms. Add salt and spices. Remove from the heat and let the mixture cool side. Mix the minced meat with steamed mixture. Mix well. Empty in a baking dish. Smooth

Calf topside is cleared of all veins and fat, rubbed with Himalayan salt, pepper and 1/2 tbsp olive oil, then in a frying pan bake seconds from all sides. Insert in the pan, sprinkled with oregano

Remove the skin and fat from the meat after which is salted with Himalayan salt, pepper and 1 tsp olive oil and bake in a pan to change color on each side for a few seconds. Then the meat is poured

In a deep pot stew onion, finely chopped peppers and carrots in a little olive oil until golden. Adding the minced meat and stirred vigorously to obtain a homogeneous mixture. Once the meat changes

For the meat: The skin of bacon cut bacon and cut into pieces with a thickness of 0.5 cm and 4 cm length. Cut the meat into large cubes with side about 5 cm. Chop the onion slices and carrot on wheels

Blend all vegetables in a food processor or chop very finely. Add the minced meat and spices. Blend to obtain a homogeneous mixture. Apply evenly each pita with the mixture and bake for 3-5 minutes in

Boil for a little pre-ribs in a pressure cooker with a little salt. Chop the onion, add the pressed garlic and fry them until brown tan. Add all other ingredients for the sauce and bring to a boil

Cut the meat into small pieces. Suffocating in fat. Add chopped onion into thin strips. After pozadushi sprinkle with flour and paprika. When the flour receive golden hue put tomato paste, bay leaf

Cut the meat into a suitable size, that is, 1 piece per serving (remember that when boiling, it will shrink to make it a more large pieces), wash it and put it in a saucepan with cold water to cover

The meat should be about 1 cm thick. Salt with salt and pepper and add some in 2/3 of the flour. In a pan heat butter with a little sunflower oil and fry the meat on both sides for about 2 minutes per

Eggplants carve. I have them cut to length from the back of the handle, without stem and slice through. Another option is to cut the cover with handle and so to carve. Wash rice and drain well. The