GALLERY | Gastronomic tricks: Cooking lessons by teacher Natasa Nadzakova - Numanovic

Photo: Private archive
Natasa Nadzakova-Numanovic is a class teacher, but also a virtuoso in the kitchen. There really is something to be learned from "our teacher".

- Since I know about myself I want to cook, I do it with great love and dedication. At the beginning, at the end of elementary school, I prepared different meals, combining different flavors on my own and somehow I found myself, looking at the feasts that were always made here for birthdays, holidays, celebrations ми My grandmother was a very skillful woman, from her is the overall interest and great love for gastronomy, as well as my mother, together at the beginning we prepared various dishes and somehow everything "went to bed" very quickly. I use recipes from my grandmother, from the Internet, I want to try everything, and in the group "Healthy food" there are many creative and delicious recipes. I am currently preparing kadaif and thank you for contacting me on such a beautiful and big day, Natasha told us.

While we were waiting for the kadaif, we tasted three other delicious recipes prepared by Natasha, which we are now sharing with you. Cheers! 
Photo: Private archive

Fruit pie with cherries

Photo: Private archive

Dough: Beat 3 eggs and 1 cup of 200 ml of sugar, add 1 cup of oil, 1 baking powder and 3,5 cups of flour gradually, beat to combine well.
Phil: I do not have an exact measure, everything is by eye, cherries 1 packet of 300 - 400 g, sugar, vanilla sugar, crushed plasma biscuits.
Put the dough, filling, dough in a greased pan. Bake at 200 ° C for 30-40 minutes. When cool, sprinkle with powdered sugar and cinnamon.

Photo: Private archive
Photo: Private archive

Homemade burek as from a burekjilnica

Photo: Private archive

For 4 people: 500 g pie crusts, 500 g cheese, 250 ml water, 125 ml cooking oil, 50 g butter, Himalayan salt. If you make it with meat - fry grated onion, mixed minced meat, pepper and spice.

It takes 40 minutes to prepare this appetizer.

Photo: Private archive

PreparePut the water and oil in a deep bowl, add salt and mix with a spoon until the salt melts. In a round pan number 24, greased with butter, put two crusts, leaving the ends of the crusts hanging out of the pan. Sprinkle with the salted mixture of water and oil. We crush the cheese with a fork and apply the half on the crusts. Put a crumpled crust on the cheese, and sprinkle with the mixture of oil and water. Add another crumpled crust and sprinkle with oil and water again. Apply the remaining crushed cheese on the crust and sprinkle with the mixture of oil and water. Cover with the last crust and sprinkle with oil in water again. Bend the ends of the first two crusts towards the inside of the pan, closing the burek. Sprinkle once more with the remaining mixture of oil and water, and put the pan in the oven.

Bake for 25 minutes at 180 degrees, and take the burek out of the oven. We turn the baked burek on a cutting board and cut it into eighths.

Photo: Private archive
Photo: Private archive
Photo: Private archive

Donuts (from my grandmother's notebooks)

Photo: Private archive

Dough: 1/2 kg of flour, 1 fresh yeast to rise (with lukewarm water, 2 tablespoons sugar, 1 tablespoon salt, 3 tablespoons flour), 4 tablespoons. sugar, 1 teaspoon salt, 1/2 cup oil, 250 g lukewarm water, flour is added as needed so that the dough does not stick to the fingers, knead and beat 100 times. Roll the dough to a thickness of 1/2 cm and make donuts - circles that are left to rise for 15 minutes.

Fry in hot oil, smear in powdered sugar or if desired.

Photo: Private archive
Photo: Private archive

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