Bliny

Dough:

Milk - 0,5 L

Water - 1 L

Eggs - 2

Oil - 1 big spoon

Flour - ca 500 g

A bit back pulver, salt, suger

To put in one pot: milk, eggs, suger, salt, 0,5 L water, back pulver and to mix very good, add a flour step by step and continue to mix untill the consistence of dough becomes very thick cream.

Let's for ca 1h.

To add the last 0,5 L of warm water, to mix very good and add the oil à to mix again.

To put a bit oil on a pan, the pan - on a fier and to bring to very hot condition.

The dough to mix very good and beging to bake: to take a bit of dough with a creatspoon and to pour on the pan as fine as possible à to put the pan on a fier à after ca 1-3 min, then the dough will be baked, to overturn the blin with helping of knife à after 1-3 min a blin is ready!

To put it on a plate and to grease of butter.

Plov

Rise - 500 g.

Meet (a fatty mutton is better, but it's fitting another kind of meet) - 500 g.

Carrot - 500 g.

Onion - 250 g.

Oil - ca 150-200 ml, salt, raisin.

*A pot with thick walls is better (for ex, from cast iron)

To put a pot on a fier and the oil on the pot.

To cat an onion on the middle pieses and a meet on the pieces ca 2x2 or 3x3 sm.

Then the oil will be very hot, to put the onion and coock untill it'll become a gold color.

Then to put the pieses of meet and continue to coock, to mix up time to time.

To cat a carrot on the long (ca 3-5sm x 1sm) pieses and to add it to the meet, wich is half coocked already.

To mix all mass (vegitables and meet) up time to time and coock all untill the meet will be ready.

To take a rise and raisin and to put it up on the meet - don't mix!!!

To take a water (ca 1-1,5 l), add a salt and pour in the pot. The level of water should be on ca 2 sm higher then the level of rise. To close a pot.

When the water begins to boil, to make a fier very small, continue to coock ca 40 min.

**After ca 15-20 min to put a had of garlic in the middle of rise and a cotton towel under the cover of the pot.

Oladi

Dough:

Sour milk - 1 L

Eggs - 2

Flour - ca 500 g

A bit back pulver, salt, suger

To put in one pot all substances and to mix very good. The consistence of dough should be like very thick cream.

*The consistence of dough you can regulate with mass of flour. You should add the flour step by step and mix all mass untill it becomes that consistence.

Let's for ca 1h.

To put a bit of oil on a pan, the pan - on a fier and to bring to very hot condition.

The dough to mix very good and beging to bake: to take a bit of dough with a big spoon and to put on the pan à to put the pan on a fier à after ca 1-3 min, then the dough will be baked, to overturn the oladi with helping of fork à after 1-3 min the oladi are ready!

Bese-Cake

Dough:

White part of egg - from 5 eggs

Sugar or sugar pulver - 250 g.

Cream:

Sweet thick milk - 200g or (suger 200 g + cream (Sahne) 200g.)

Butter - 200 g

Different kind of nuts

To mix very fast the white parts og eggs (with using of fork) and add on small doses a suger.

The consistence of dough should be like very very thick cream, which dasn't run from a fork.

To bring an oven to 250*C.

To put a carbon papire on a cake-tin.

To take a bit of dough with a big spoon and to put on the tin (some times how it's possible) à to put the tin in the oven à after ca 1-3 min, then the dough will become a light gold color bese are ready.

Repeat all for baking the bese from all dough.

To take a big flat plate and to put the bese in one level à cream à next level of bese à cream à bese à ....à cream.

Let's to stay for ca 3-4 h on a table.

After that - it's ready!