It’s been more than a month since we’ve returned from our longer trip to Macedonia and I hate to admit it, but up until now, I haven’t made any of the recipes I’ve learned to make when I was there. So last week, out of nowhere, I decided it was time to make the “zelnik”, bought a bunch of leeks and planned on making it once in the next few days. Well, that “once” happened to be the same day at 10 p.m. because (as I mentioned in my previous post) I get really impatient when it comes to cooking and want to make everything right away if not sooner. It may not have turned out as perfectly as the one I made in Macedonia under the watchful eye of my boyfriend’s mother, but it tasted really good.
For those of you who don’t know, zelnik is a traditional pastry from the Balkans composed of thin layers of phyllo pastry filled with different ingredients, usually combinations of white cheese, eggs, sorrel, browned meat and leeks, sometimes also brined cabbage and spinach, from which the dish derives its name: “zelje”means spinach. Zelnik is served with yoghurt and is best eaten warm. Continue reading