500 gr of zucchini, grated 3 eggs 200 gr of white cheese, grated salt pepper ½ liter of milk 1 package of baking powder bunch of parsley, chopped 6 cloves of garlic, peeled and sliced 15 heaping tablespoons of flour oil for pan
Grate zucchini, add eggs, cheese, salt and pepper. Mix and add milk, baking powder, parsley, garlic, and flour. Drop by spoonfuls into 2 to 3 inches of hot oil in a frying pan over medium high heat. Turn once, remove from oil, and drain. Continue in batches until all batter has been fried. Serve warm or at room temperature.
Speca te Mbushur / Stuffed Peppers
7 large peppers, green or red, washed with tops removed
Filling 500 grams of onion, chopped 1 bunch parsley, chopped 500 gr of fresh tomatoes, chopped Salt and pepper to taste 1 espresso cup (2 to 3 ounces) of rice Tops of peppers, seeds removed, chopped fine Olive oil or cooking oil
Sautee vegetables in oil and continue to cook over medium heat for 20 minutes. Put peppers into baking pan, add stuffing to peppers, spoon leftover filling over all. Bake at 225 degrees Celsius (450 degrees Fahrenheit) for about 20 minutes.
Keke me Kunguj / Zucchini Cake
300 gr of zucchini 3 eggs 2 cups (1/2 liter) of milk 10/12 heaping tablespoons of sugar (14 if you have a sweet tooth) 15 heaping tablespoons of flour 1 package baking powder One espresso cup (2 to 3 ounces) of butter
Combine all ingredients, pour into greased baking pan. Bake in the oven for 40 minutes at 180 degrees Celsius (350 Fahrenheit). Top should be golden brown. Cut into squares and serve.
Kaçimak / Cornbread Topped with Cheese
1 kilo cornmeal 2 liters water Salt Bring to a boil on the stovetop and then remove from heat and stir to eliminate lumps and get an even texture. Place by large spoonfuls in an ungreased pan and add topping. Topping: 200 grams of butter 200 grams cream with full butterfat 300 grams fresh white cheese with low salt Salt to taste Melt topping ingredients in frying pan, preferably on a woodstove, stirring constantly. Dab on top of cornmeal mixture. An alternative topping may be made of smoked pork, diced and fried. Bake 10 minutes in oven at 200 degrees Celsius. Maze e Zier / Boiled Cheese ½ kilo cheese with no (or very low) salt, grated ½ liter of water Two or three handfuls of flour One or two large spoons of butter Warm frying pan, preferably on a woodstove; no need to add any kind of grease. Put grated cheese in pan and mix with spoon. Add water and flour. Stir vigorously for at least five minutes. If cheese isn’t starting to solidify, add butter. Keep stirring then flip the cheese in the pan. (See video for how this is done.) When cheese melds together into a solid mass, it’s done. Serve plain or drizzled with honey.
These recipes are being collected as part of my ongoing Mediterranean Comfort Food Tour, a five-month journey around the Mediterranean rim exploring what food can tech us about other cultures — and our own.
Collecting these recipes on the road, I have not yet had the opportunity to test these recipes in my own kitchen. Quantities are usually measured by eye, and ingredients may be subtly different than what we find at home, so results may vary. If you try a recipe and have questions or suggestions for refining it, please let me know. firstname.lastname@example.org