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Macedonian Salad Recipes

Cucumber Salad with Yogurt

1 medium cucumber
1 clove garlic
1 tbsp. salt
1 tbsp. vinegar
1 cup yogurt
1 tbsp. vegetable oil
1 tbsp. chopped dill (optional)

Crush the garlic; add salt and vinegar and mix to a smooth paste. Stir this into yogurt; add the oil and half of dill. Peel and slice cucmber, very thin accross. Put into a salad bowl and sprinkle with a little salt. Cover with the yogurt sauce and sprinkle the rest of the dill on top. Chill before serving

Summer Salad

2 medium tomatoes cut in 8ths
1 medium onion, cut in thin slices
1/2 cucmber, cut in thin slices, skin on
Vinegar and oil to taste
Salt

Combine vegetables. Add vinegar, oil and salt to taste. Serve cold.

Black olive salad

1/2 lb. black ripe olives
1 onion thinly sliced
1 tsp. paprika
Vegetable oil, about 2 tsps
Salt if desired
Crushed chili peppers

Combine first five ingridients. Add salt if desired and sprinkle chilli peppers over top.

Tarator

1 large cucumber
1 quart sour cream
1/2 cup finely chopped walnuts or pecans
5 cloves of garlic
3 tbsp. vegetable oil
1 tsp. salt

Peel and chop cucmber very fine. Crush garlic and add to cucmber. Stir in remaining ingridients;blend well. Refrigirate until ready to serve. The texture will be tick and creamy.

Cabbage Salad

1/2 medium cabbage
2 carrots
1/2 cucumber
2 stalks celery
1 small apple
1/2 green pepper
1 clove garlic
1 green onion
1 tsp. salt
4 tsbp. oil
1 tsbp. vinegar

Shred cabbage, carrots, cucumber, celery and apple. Add finely chopped pepper onion, and garlic. Toss together with salt, oil and vinegar. Allow to stand 1 hour before serving.

Yogurt (Kiselo Mleko)

1 quart milk
3 tbsp. yogurt (vulgaris basilicus culture)
1/2 pint 18% cream (optional)

Read instructions and success tips carefully before beginning. Brin milk and cream, if used, to a boil; lower heat and allow to simmer fc a few minutes; stir to prevent boiling over. Allow to cool to 115o c until you can count to ten when you test with your baby finger. In small bowl, beat culture or mia with fork; add a small amount of mil and stir well. Pour back into milk and cream and stir well again. POL all into an earthenware bowl; cover and wrap with a towel; place in warm (not hot) place for about 7 to 8 hours until set. Do not uncow dish during that time. Place in refrigerator. Serve cold.

Success Tips for making Yogurt:
1 Keep 1/2 cup of finished product to use as the culture for the next batch.
2 The culture may be bought at any health food store

Be careful not to disturb milk once the culture has been added ar you have set it aside, as movement will arrest the action of t] bacteria and it will not set properly. Any type of bowl may be used other than metal. Homogenized or 2% milk may be used alone for weight-watchel If for some reason your yogurt does not set, you may boil the san milk and use another 3 tbsp. of yogurt culture to set again.

Fresh Cucumber Pickles

Brine: 3 cups water 1 cup white vinegar
1 tbsp. pickling salt
2 cloves garlic, crushed
1 celery stalk

Bring water, vinegar and salt to boil and allow to cool. Add garlic, Cut cucumbers crosswise, leaving skins on and pack tightly in a jar. Cover with brine right to the top. Add celery stalk. Seal tightly and allow to stand overnight. These pickles should be used within 2-3 days N they will soften. Fresh, young cucumbers should be used with thinner skins for best results; this type of pickle is made during the summer months. We have not given a definite amount of cucumbers Dr specified the size of jar. The rule to remember is that the jar must be packed tightly to the top and the proportion of the brine is the same whether you double it or triple it.