PHOTO + RECIPES | From Branko's home in Vevcani: On a lamb under a sack, zolenik and Vevcani lean pie with leeks

Photo: Private archive

The famous gastronome and culinary lover, Branko Poposki, known by the pseudonym, comes from the magical Vevcani. "Cooking with Branko", who is proud of his place of birth. Branko says about Vevcani that it is a notion of peace and prosperity.

- Wherever I go, I always return home. In the yard, the house where I grew up, the warm hugs and smiles of my mother and father, the moments of my childhood, the greenery and the yard that I miss immensely in Skopje and the peace, tranquility that my home and my Vevcani have, us says Branko.

We continue the friendship with lamb under a sack, lean Vevcani pie and the traditional zolenik. Enjoy the photos from Branko's home in Vevcani and his delicious dishes.

Lamb under the sheet

private archive

Ingredients needed:

5 kg. lamb

2 onions

5 pieces of garlic

5 bay leaves

5 fresh carrots




olive oil

200 ml white wine

100 ml of red wine

100 ml of beer

Preparation: For a period of 10 hours the lamb should stay in the marinade prepared according to my recipe.

Olive oil, rosemary, thyme, 200 ml. white wine, coriander. From these ingredients we form a mixture / spread with which we coat the whole meat. Cover the meat with plastic wrap, and leave it in the fridge for about 10 hours until the next morning when it needs to be baked.

Its preparation under sach / peer takes about 2 and a half to 3 hours. The next morning, add the remaining ingredients to the pan. Chop the onion into pieces, together with the garlic, carrots and bay leaves and add them in several places in the middle of the meat. Finally, we pour red wine over it.

Previously, we put the pot on the heated fire to reach the temperature. Place the casserole with the lamb on the pyrotechnics, put the embers under the casserole and cover the casserole with the saucepan / peer that has already reached a certain temperature. Place the embers over the top of the pan so that the temperature up and down under the pan is even. We check for a period of 15-20 minutes how the meat is roasted and whether the temperature is appropriate. We must maintain the temperature of the dish / peer for 2 to 3 hours until the meat is cooked. 15 minutes before removing the meat, pour a little beer to get a crunchy crust and enrich the taste.


Ingredients needed:

1 kg. Corn (homemade) flour

3 tablespoons white wheat flour

2 pieces (leek) leek

2 eggs

a little oil

a little salt

1 packet of pastries.


Put 3 tablespoons of white wheat flour in a deeper bowl with corn (homemade) flour and mix well. Then prepare the filling of 2 pieces of leek and 2 eggs. Fry chopped leeks in a pan with oil, add two eggs and season with salt to taste. While the leeks are frying with the eggs, oil is poured into the tin. "Zole" from the mixture with corn and wheat flour by hand. Top the flour with salted water and pastry. Then it is "sprinkled" with flour and soaked in salt water. Sprinkle with oil and "flour" flour again. Then add the leek and egg filling and "flour" the flour again. Pour salted water, sprinkle with oil and add the remaining filling. Cover the filling with flour, sprinkle with oil and leave for about 15 minutes. Bake in a preheated oven for about 30 minutes at 250 degrees.

private archive


Lean pie with leeks

Ingredients needed

for the dough

1kg flour

half a cube of yeast (20g)

100 grams of oil

100 grams of lukewarm water

1 teaspoon salt

Half a teaspoon of sugar

for the filling

5 small pieces of fresh leek

200 grams of oil

a little salt

Method of preparation

Knead the dough in a plastic bowl. Add the flour, yeast, sugar and salt and take it by hand, adding lukewarm water and oil…

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