Pita sa mesom (Meat pie)

Sastojci: kore za pitu, 2-3 glavice crnog luka, 800g mlevenog mesa, 3 jaja, 3 kasike svezeg persuna (sitno seckanog) ili 3 kasicice suvog persuna, ulje, so, biber.

Priprema:
1) Pripremiti kore za pitu, pa filovati sledecim nadevom.
2) Crni luk ocistiti i sitno iseckati. Odvojiti belanca od zumanaca. Umutiti belanca.
3) Na ulju proprziti crni luk, dok ne porumeni. Dodati mleveno meso i proprziti. Posoliti i pobiberiti po ukusu. Promesati i skloniti sa sporeta.
4) Dodati zumanca, persun i umucena belanca. Sve dobro izmesati.

Predlog: mozete napraviti Pijanu pitu.

Ingredients: pie crust, 2-3 onions, 800g minced meat, 3 eggs, 3 tablespoons fresh parsley (finely chopped) or 3 teaspoons dried parsley, oil, salt, pepper.

Preparation:
1) Prepare crust pie, then fill with this filling.
2) Clean and finely chop onions. Separate the egg whites from egg yolks. Whisk the egg whites.
3) In oil, fry onions until golden. Add minced meat and fry. Add salt and pepper to taste. Stir and remove from stove.
4) Add egg yolks, parsley and egg whites. Combine all well.

Suggestion: you can make Drunk phyllo pastry pie.

Bele stanglice (White bars)

Sastojci: za tamni deo - 375g mlevenog keksa, 125g margarina, 200ml vode, 160g secera, 1 kasika kakaoa (opciono), za beli deo - 250g mleka u prahu, 100g kokosa, 200ml vode, 200g secera, 125g margarina.

Priprema:
1) Za tamni deo - u serpu staviti vodu, dodati secer i kuvati 5 minuta. Dodati margarin i mesati dok se ne otopi. Ostaviti da se prohladi. Zatim dodati mleveni keks i (kakao) i dobro promesati.
2) Za beli deo -  u serpu staviti vodu, dodati secer i kuvati 5 minuta. Dodati margarin i mesati dok se ne otopi. Skloniti sa sporeta pa dodati mleko u prahu i kokos. Dobro promesati.
3) Na tacnu staviti tamni deo, preko beli deo, ravnomerno rasporediti. Ostaviti da se ohladi, pa staviti u frizider na nekoliko sati. Seci na stanglice.

Ingredients: for the dark part - 375g plain ground biscuit, 125g margarine, 200ml water, 160g sugar, 1 tbsp cocoa (optional), for the white part - 250g milk powder, 100g coconut flakes, 200ml water, 200g sugar, 125g margarine.

Preparation:
1) For the dark part - in pan, put the water, add sugar and cook for 5 minutes. Add margarine and mix until dissolved. Leave to cool. Then add the ground biscuits and (cocoa) and stir well.
2) For the white part - in pan, put the water, add sugar and cook for 5 minutes. Add margarine and mix until dissolved. Remove from stove and add milk powder and coconut. Stir well.
3) On the tray, put the dark part, then the white part, spread evenly. Allow to cool, then put in the fridge for a few hours. Cut in bars.

Medene kuglice (Honey balls)

Sastojci: 6 kasika meda, 350g mlevenih oraha+jos za valjanje, sok i kora od dve pomorandze.

Priprema:
1) Na tihoj vatri, zagrejati med. Dodati sok i koru od pomorandzi. Promesati.
2) Dodati orahe i dobro sjediniti. Ostaviti da se ohladi.
3) Praviti kuglice i uvaljati u mlevene orahe.

Ingredients: 6 tablespoons of honey, 350g ground walnuts+more for rolling, the juice and rind of two oranges.

Preparation:
1) Over low heat, heat the honey. Add the juice and rind of oranges. Stir.
2) Add the walnuts and combine well. Allow to cool.
3) Make the balls and roll in ground walnuts.

Marcipan kuglice (Marzipan balls)

Sastojci: 200g marcipana, 100g secera u prahu, 100ml ruma, visnje (bez kostica), 75g crne cokolade, 75g bele cokolade.

Priprema:
1) Visnje potopiti u rum i ostaviti da odstoje 30 minuta.
2) Pomesati marcipan i secer u prahu, zamesiti i napraviti valjak.
3) Isecite na kolutove, na svaki staviti jednu visnju a zatim oblikovati kuglicu.
4) Crnu i belu cokoladu posebno otopiti. Kuglice umociti u crnu ili belu cokoladu.

Ingredients: 200g marzipan, 100g powdered sugar, 100ml of rum, cherries (pits removed), 75g black chocolate, 75g white chocolate.

Preparation:
1) Sour cherries soak in the rum and leave to stand for 30 minutes.
2) Combine marzipan and powdered sugar, knead and make a roll.
3) Cut the rings, on each put a sour cherry and then shape the ball.
4) Separately melt black and white chocolate. Dip balls into black or white chocolate.

Kikiriki kuglice (Peanut balls)

Sastojci: 250g kikirikija (mlevenog), 250g margarina, 225g oraha (sitno seckanih), 100g mlevenog keksa, sok od jednoj limuna, mleveni orasi, bademi i/ili lesnici.

Priprema:
1) Pomesati margarin, keks, kikiriki i limunov sok. Dobro izmesati.
2) Dodati orahe i dobro sjediniti.
3) Praviti kuglice, a zatim uvaljati u mlevene orahe, bademe ili lesnike.

Ingredients: 250g peanuts (ground), 250g margarine, 225g walnuts (finely chopped), 100g biscuit (plain, ground), juice of one lemon, ground walnuts, almonds and/or hazelnuts.

Preparation:
1) Combine margarine, biscuits, peanuts and lemon juice. Stir well.
2) Add the walnuts and combine well.
3) Make the balls, then roll in ground walnuts, almonds or hazelnuts.

Kokos kuglice (Coconut balls)

Sastojci: 300g ratluka, 250g kokosovog brasna+jos za valjanje, 250g secera u prahu, sok od jednog limuna (veci).

Priprema:
1) Pomesati kokos sa secerom u prahu, pa umesiti sa ratlukom i sokom od limuna.
2) Formirati kuglice i uvaljati u kokos.

Ingredients: 300g Turkish delight, 250g coconut flakes + more for rolling, 250g powdered sugar, the juice of one lemon (large).

Preparation:
1) Combine the coconut with powdered sugar, and then knead with Turkish delight and lemon juice.
2) Form balls and roll in coconut.

Sarma sa orasima (Cabbage rolls with walnuts)

Sastojci: listovi kiselog kupusa, 350g oraha (sitno seckanih), 1 glavica crnog luka, 1 cen belog luka, 150g pirinca (skuvanog), aleva paprika, vegeta, ulje+voda.

Priprema:
1) Crni luk i beli luk oljustiti i sitno iseckati.
2) Na ulju proprziti crni luk i beli luk. Dodati pirinac i jos malo prziti.
3) Zatim dodati alevu papriku i vegetu po ukusu. Dodati orahe i promesati.
4) Na svaki list staviti fil, uvijati sarme i redjati u vatrostalnu posudu. Preliti mesavinom ulja i vode (da prekrije sarme) i peci u rerni na 200C.

Predlog: mozete napraviti Sarme od soje.

Ingredients: sour cabbage leaves, 350g walnuts (finely chopped), 1 onion, 1 clove of garlic, 150g rice (cooked), cayenne pepper, vegetable seasoning, oil+water.

Preparation:
1) Peel onion and garlic and finely chop.
2) In oil, fry onion and garlic. Add rice and fry a little more.
3) Then add the cayenne pepper and vegetable seasoning to taste. Add walnuts and stir.
4) On each cabbage leaf and put fil, roll in and arrange in a oven safe baking dish. Pour with oil and water mixture (to cover the cabbage rolls) and bake in the oven at 200C.

Suggestion: you can make Soy cabbage rolls.

Soja sa pecurkama (Soy pieces with mushrooms)

Sastojci: 2 solje soje u komadicima, kisela voda, 400g sampinjona, 2 glavice crnog luka, 150ml soka od paradajza, ulje, so, 1/2 kasicice aleve paprike, 2 kasike svezeg persunovog lista ili 1 kasicica suvog.

Priprema:
1) Sojine komadice preliti kiselom vodom i ostaviti da nabubre. Procediti. Crni luk oljustiti i sitno iseckati. Pecurke iseckati na listice.
2) Na ulju, proprziti crni luk. Dodati pecurke i sojine komadice. Prziti jos malo, pa dodati sok od paradajza i malo vode.
3) Posoliti po ukusu. Dodati alevu papriku i persun i kuvati oko 20 minuta na umerenoj temperaturi.

Predlog: mozete napraviti i Snicle od soje u rerni.

Ingredients: 2 cups soy pieces, sparkling water, 400g mushrooms, 2 onions, 150ml tomato juice, oil, salt, 1/2 teaspoon cayenne pepper, 2 tablespoons fresh parsley leaf or 1 teaspoon dried.

Preparation:
1) Soybean pieces soak in sparkling water and leave to swell. Drain. Peel onions and finely chop. Cut mushrooms into slices.
2) In oil, fry onions. Add mushrooms and soy pieces. Fry for another minute or two, then add tomato juice and a little water.
3) Add salt to taste. Then add cayenne pepper and parsley and cook for about 20 minutes on medium heat.

Suggestion: you can make Soy steaks in oven.

Corba od kupusa (Cabbage chowder)

Sastojci: 1 glavica kupusa, 2 krompira, 250ml soka od paradajza, 150g semenki suncokreta, 1 kasicica aleve paprike, 1 kasicica kima, vegeta, 3 kasike persunovog lisca (sitno seckanog).

Priprema:
1) Suncokret proprziti u tiganju.
2) Kupus ocistiti i iseci na rezance. Krompire oljustiti i iseci na kockice.
3) U serpu staviti kupus i krompir i naliti vodom (da pokrije povrce). Dodati alevu papriku, kim i vegetu po ukusu i kuvati dok povrce ne bude skuvano.
4) Izvaditi nekoliko kockica krompira, izgnjeciti viljuskom i vratiti nazad u serpu. Dodati sok od paradajza i persun i pustiti da prokljuca.
5) Corbu posuti suncokretom pre serviranja.

Ingredients: 1 head of cabbage, 2 potatoes, 250ml tomato juice, 150g of sunflower seeds, 1 teaspoon cayenne pepper, 1 teaspoon cumin, vegetable seasoning, 3 tablespoons parsley leaves (finely chopped).

Preparation:
1) Fry sunflower in a pan.
2) Clean cabbage and cut into strips. Peel potatoes and cut into cubes.
3) In pot, put cabbage and potatoes and pour water (to cover the vegetables). Add cayenne pepper, cumin and vegetable seasoning to taste and cook until the vegetables are cooked.
4) Take out a few cubes of potato, squeeze with fork and return to the pot. Add tomato juice and parsley and let it boil.
5) Sprinkle chowder with sunflower seeds before serving.

Vekna od mlevenog mesa (Ground meat loaf)

Sastojci: 1 kg mlevenog mesa, 200g belog mesa, 200g mesnate slanine, 200g kackavalja (koji se lako topi), 2 jaja, 60g prezli, so, biber.

Priprema:
1) Pomesati mleveno meso, 1 jaje, prezle, so i biber i ostaviti sa strane.
2) Belo meso, slaninu i kackavalj sitno iseckati. Dodati jaje i dobro sjediniti.
3) Na foliji rastanjiti mleveno meso, preko staviti fil i urolati.
4) Rernu zagrejati na 250C. Veknu staviti u pleh, prekriti folijom i peci oko 1 sat. Zatim skinuti foliju i jos malo peci.

Predlog: mozete napraviti Rolat od mesa.

Ingredients: 1 kg minced meat, 200g chicken breasts, 200g bacon, 200g yellow cheese (that melts easily), 2 eggs, 60g breadcrumbs, salt, pepper.

Preparation:
1) Combine ground meat, 1 egg, breadcrumbs, salt and pepper and set aside.
2) Finelu chop chicken breasts, bacon and cheese. Add egg and combine well.
3) Put ground meat on foil, put over filling and roll.
4) Preheat oven to 250C. Put loaf in baking pan, cover with foil and bake for about 1 hour. Then remove foil and bake little more.

Suggestion: you can make Meat roll.

Bela jagnjeca corba (White lamb chowder)

Sastojci: 600g jagnjetine, 4 sargarepe, 2 glavice crnog luka, 3 kasike ulja, 1 koren celera, 1 paskanat, 2 zumanceta, 70ml kisele pavlake.

Priprema:
1) Crni luk oljustiti i sitno iseckati. Sargarepu, koren celera i paskanat oljustiti i iseci na trake.
2) Na ulju proprziti crni luk. Dodati sargarepu, koren celera, paskanat i jagnjece meso i prziti oko 10 minuta. Naliti vodom i kuvati.
3) Kad je povrce skuvano, dodati umucena zumanca sa kiselom pavlakom.

Predlog: mozete napraviti Jagnjecu corbu od povrca

Ingredients: 600g lamb, 4 carrots, 2 onions, 3 tablespoons oil, 1 celery root, 1 parsnip, 2 egg yolks, 70ml sour cream.

Preparation:
1) Peel onions and finely chop. Peel carrots, celery root and parsnip and cut into strips.
2) In oil fry onions. Add carrots, celery root, parsnip and lamb meat and fry for about 10 minutes. Add the water and cook.
3) When the vegetables are cooked, add beaten egg yolks with sour cream.

Suggestion: you can make Vegetable lamb chowder

Cokoladna uskrsnja jaja (Chocolate Easter eggs)

Sastojci: 350g putera od kikirikija, 125g margarina, 100g kokosovog brasna, 200g iseckanih oraha (opciono), 200g secera u prahu, 50g cokolade, za preliv - 150g cokolade, 2 kasike margarina, 2 kasike ulja i 5 kasika vode.

Priprema:
1) U ciniji umutiti puter kikiriki sa margarinom. Dodati kokosovo brasno, orahe i secer u prahu. Dobro izmesati. Podeliti na dva dela.
2) 50g cokolade otopiti. U jedan dodati otopljenu cokoladu i dobro izmesati.
2) Praviti mala jaja. Poredjati na tacnu i ostaviti u frizider oko 2-3 sata.

Uskrsnja pita od pirinca (Easter rice pie)

Sastojci: 500g lisnatog testa 1, 300g pirinca, 600ml mleka, 200g secera, 100g suvog grozdja, 3 jaja, 20g cimeta, 20g vanilin secera.

Priprema:
1) Suvo grozdje potopiti u mlaku vodu i ostaviti da nabubri. Procediti.
2) Sipati secer u mleko, dodati pirinac i kuvati dok mleko ne ispari.
3) Dodati suvo grozdje, cimet, vanilin secer i dva umucena jajeta.
4) Lisnato testo podeliti na dva dela i razviti. Jednu polovinu staviti u pleh, staviti masu ravnomerno, staviti drugu polovinu testa. Premazati umucenim jajetom i peci na 200 C.

Ingredients: 500g puff pastr, 300g rice, 600ml milk, 200g sugar, 100g raisins, 3 eggs, 20g cinnamon, 20g vanilla sugar.

Preparation:
1) Soak raisins in warm water and leave to swell. Drain.
2) Put the sugar in the milk, add rice and cook until the milk evaporates.
3) Add raisins, cinnamon, vanilla sugar and two well beaten eggs.
4) Divide the puff pastry into two parts and develop. Put one half in baking pan, spread mass evenly, put the other half on top. Brush with well beaten egg and bake at 200 C.

Pohovane punjene paprike (Fried stuffed peppers)

Sastojci: 7 crvenih pecenih paprika, 400g sitnog sira (ili fete), 250g kackavalja (rendanog), 250g sunke, 3-4 jaja, brasno, prezle, ulje, so.

Priprema:
1) Paprike oljustite i ocistite. Sunku iseckati na kockice. 
2) Pomesati sir, kackavalj i sunku. Jaja umutiti i posoliti po ukusu.
3) Puniti paprike filom, uvaljati u brasno, jaja pa u prezle i prziti na ulju.

Ingredients: 7 roasted red peppers, 400g cottage cheese (or feta), 250g yellow cheese (shredded), 250g ham, 3-4 eggs, flour, bread crumbs, oil, salt.

Preparation:
1) Peel and clean peppers. Cut ham into cubes.
2) Mix cottage (or feta) cheese, yellow cheese and ham. Whisk eggs and add salt to taste.
3) Fill peppers with filling, roll in flour, eggs and bread crumbs and fry in the oil.

Hranljivi napitak (Nutritious drink)

Sastojci: 10 badema, 4 suve smokve, 4 urme, 4 oraha, 2 kasike pistaca, prstohvat safrana,.

Sve potapati u zasebne posude.

Priprema:
1) Uvece potopiti bademe u posudi. Potopiti smokve, urme i orahe.
2) Ujutro, oljustiti bademe i izvadite kostice iz urmi.
3) Sve sastojke izmesati u blenderu uz dodavanje vode u kojoj su bili potopljeni sastojci.

Napomena: napitak treba da bude gust.
 
Ingredients: 10 almonds, 4 dried figs, 4 dates, 4 walnuts, 2 tablespoons pistachios, a pinch of saffron.

Soak all in separate bowls.

Preparation:
1) In the evening soak the almonds in a bowl. Soak the figs, walnuts and dates.
2) In the morning, peel the almonds and remove pits from dates.
3) Mix all ingredients in a blender and add the water in which ingridients were soaked.

Note: the drink should be thick.

Banana hleb (Banana bread)

Za dve manje vekne hleba.

Sastojci: 4 banane, 125ml ulja, 125ml meda, 20g vanilin secera, 1/2 kasicice soli, 1 kasicica sode bikarbone, 1/2 kasicice muskatnog oraha, 300g integralnog brasna, 200g seckanih oraha (opcionalno).

Priprema:
1) Mikserom umutiti banane. Dodati med i vanilin secer i izmesati.
2) Pomesati brasno, so, sodu bikarbonu i muskatni orah. Dodati prethodnoj smesi. Blago promesati. Dodati ulje i orahe. Opet blago promesati.
3) Pleh za hleb podmazati, sipati masu i peci u zagrejanoj rerni na 220C oko 35-40 minuta.

For the two smaller loaves of bread.

Ingredients: 4 bananas, 125ml oil, 150ml honey, 20g vanilla sugar, 1/4 teaspoon salt, 1 teaspoon baking soda (full), 1/2 teaspoon nutmeg, 300g integral flour, 200g chopped walnuts (optional).

Preparation:
1) Whisk bananas with hand mixer. Add honey and vanilla sugar and mix well.
2) Combine flour, salt, baking soda and nutmeg. Add to the previous mixture. Gently mix. Add oil and walnuts. Again gently mix.
3) Grease bread pan, pour the mass and bake in preheated oven at 220C for about 35-40 minutes.

Francuski hleb sa salatom od jaja (French bread with egg salad)

Sastojci: francuski hleb, maslinovo ulje, 5 kuvanih jaja (tvrdo obarena), 5 kasika majoneza, 3 kasike mladog luka, 2 kisela krastavcica, so, za posipanje - persunov list (sitno iseckan), masline (sitno seckane).

Priprema:
1) Francuski hleb iseci na snite. Premazati maslinovim uljem, staviti u pleh i peci u zagrejanoj rerni na 220C oko 5 minuta (ili dok ne porumeni), a zatim okrenuti na drugu strane i peci. Ostaviti da se malo prohladi.
2) Jaja i krastavcice sitno iseckati. Dodati majonez, mladi luk i so. Dobro izmesati.
3) Snite hleba premazati salatom od jaja i posuti persunom i maslinama.

Predlog: mozete napraviti Punjen francuski hleb

Ingredients: French bread, olive oil, 5 boiled eggs (hard-boiled), 5 tablespoons mayonnaise, 3 tablespoons green onions, 2 pickles, salt, for sprinkling - parsley leaf (finely chopped), olives (finely chopped).

Preparation:
1) Cut French bread into slices. Coat with olive oil, place in a baking pan and bake in preheated oven at 220C for about 5 minutes (or until golden), then flip to the other side and bake. Allow to cool slightly.
2) Finely chop eggs and pickles. Add mayonnaise, green onion and salt. Mix well.
3) Spread egg salad over bread slices and sprinkle with the parsley and olives.

Suggestion: you can make Stuffed french bread

Slane korpice sa pecurkama i jajima (Salty baskets with mushrooms and eggs)

Sastojci: slane korpice, 1 glavica crnog luka, malo ulja, 250g mariniranih sampinjona, 200g sunke, 4 jaja (tvrdo obarenih), 1 kascica senfa, so.

Priprema:
1) Crni luk oljustiti i sitno iseckati. sunku i barena jaja sitno iseckati. Sampinjone iseckati.
2) Na ulju proprziti crni luk. Dodati sampinjone i jos malo prziti. Ostaviti malo da se ohladi.
3) Dodati sunku, jaja, senf i so po ukusu. Dobro sjediniti.
4) Filovati korpice pre sluzenja.

Ingredients: salty baskets, 1 onion, a little oil, 250g of marinated mushrooms, 200g ham, 4 eggs (hard-cooked), 1 teaspoon mustard, salt.

Preparation:
1) Peel onion and finely chop. Finely chop ham and boiled eggs. Slice mushrooms.
2) In oil fry onions. Add mushrooms and fry a little more. Leave to cool slightly.
3) Add ham, eggs, mustard and salt to taste. Combine well.
4) Before serving fill baskets.

Marinirani sampinjoni (Marinated mushrooms)

Sastojci: 1.5kg sampinjona, 3 L vode, 120ml sirceta, 2 kasicice soli, 2 kasicice secera, 2 lista lovora, bosiljak, majcina dusica, ruzmarin, origano.

Priprema:
1) Sampinjone oprati, iseci na zeljeni oblik (ili ako su manje ostaviti cele).
2) U serpu sipati vodu, dodati sirce, so, secer, lovorov list, majcinu dusicu, bosiljak, ruzmarin i origano i pustiti da prokljuca.
3) Dodati pecurke i kuvati 5 minuta. Izvaditi lovorov list. Procediti pecurke.
4) U tegle staviti pecurke i preliti marinadom, toliko da prekrije pecurke. Pokriti celofanom i zatvoriti poklopcem.

Napomena: ako je prekiselo smanjiti kolicinu sirceta.

Ingredients: 1.5kg mushrooms, 3 L of water, 120ml of vinegar, 2 teaspoons salt, 2 teaspoons sugar, 2 bay leaves, basil, thyme, rosemary and oregano.

Preparation:
1) Wash mushrooms and cut into desired shapes (or leave whole if they are small).
2) In pot pour water, add vinegar, salt, sugar, bay leaf, thyme, basil, rosemary and oregano and let it boil.
3) Add mushrooms and cook for 5 minutes. Remove the bay leaves. Drain mushrooms.
4) Put the mushrooms in a jar and pour the marinade, enough to cover the mushrooms. Cover with cellophane and close the lid.

Note: if it is too acidic, reduce the amount of vinegar.

Domace slane korpice (Homemade salty baskets)

Sastojci: 700g brasna, 250g margarina, 3 zumanceta, 1/2 kasicice secera, 1 kasicica soli (ravna), 150ml mleka, 150g kackavalja (sitno struganog), 10g praska za pecivo.

Priprema:
1) Penasto umutiti margarin. Dodati zumanca i sjediniti.
2) Pomesati brasno i prasak za pecivo. Dodati secer, so, mleko, kackavalj. Zamesiti testo.
3) Napraviti kuglice i svaku razviti u krug, toliko da testo pokrije dno i zidove modlica (ili pleh za mafine).
4) Peci na 200C 10-15 minuta, pazeci da ostanu svetle. Ostaviti da se ohlade pre filovanja.

Ingredients: 700g flour, 250g margarin (butter), 3 egg yolks, 1/2 teaspoon sugar, 1 teaspoon salt (flat), 150ml milk, 150g yellow cheese (finely grated), 10g baking powder.

Preparation:
1) Wisk margarine until foamy. Add egg yolks and combine.
2) Mix flour and baking powder. Add sugar, salt, milk, cheese. Knead dough.
3) Make balls and develop into a circle, so the dough cover the bottom and walls of molds (or baking pan for muffins).
4) Bake at 200C for 10-15 minutes, being careful to remain light. Allow to cool before filling.

Kacamak s pasuljem (Polenta with beans)

Sastojci: kacamak, 300g kuvanog pasulja (moze iz konzerve), 150g mesa (pileceg, svinjskoj, juneceg, ...), 150g slanine, 200ml paradajz pirea+50ml vode (ili 250ml soka od paradajza), 1 glavica crnog luka, so i ulje.

Priprema:
1) Crni luk ocistiti i sitno iseckati. Meso i slaninu iseckati na kockice. Paradajz pire pomesati sa vodom. Pasulj ocediti.
2) Na ulju proprziti crni luk, dodati meso. Kad je meso peceno dodati slaninu i jos malo prziti. Zatim dodati paradajz pire (ili sok od paradajza) i pasulj i jos malo kuvati.

Knedle od krompira sa mesom (Potato dumplings with meat)

Sastojci: 500g krompira (kuvanog) ili krompir pirea, 200g brasna + jos za valjanje, 1 jaje, 250g mlevenog mesa, 1 glavica crnog luka, 1 cen belog luka, 2 kasike persuna (sitno seckanog), so, prezle i ulje.

Priprema:
1) Krompir izgnjeciti i pomesati sa brasnom i jajetom. Posoliti po ukusu i dobro sjediniti. Ostaviti sa strane.
2) Crni luk i beli luk ocistiti i sitno iseckati. Mleveno meso isprziti.
3) Pomesati mleveno meso, crni luk, beli luk i persun.
4) Od testa praviti knedle, u sredinu staviti nadev od mesa. Svaku knedlu uvaljati u brasno, pa u prezle i prziti u vrelom ulju dok ne porumene sa svih strana.

Ingredients: 500g potatoes (cooked) or mashed potatoes, 200g flour + more for rolling, 1 egg, 250g of minced meat, 1 onion, 1 clove of garlic, 2 tablespoons parsley (finely chopped), salt, bread crumbs and oil.

Preparation:
1) Mash potatoes and mix with the flour and egg. Add salt to taste and combine well. Set aside.
2) Clean onion and garlic, and finely chop. Fry minced meat.
3) Combine ground meat, onion, garlic and parsley.
4) From dough form dumplings, put the meat stuffing in the center. Every dumpling roll in flour, then in bread crumbs and fry in hot oil until golden brown on all sides.

Sos od karija (Curry sauce)

Sastojci: 2 glavice crnog luka, 5 kasika kisele pavlake, 2 kasike vlasca (sitno seckanog, svezeg), 2 kasike maslinovog ulja, 1/4 kasicice karija u prahu, prstohvat soli.

Priprema:
1) Crni luk oljustiti i sitno iseckati.
2) Pomesati kiselu pavlaku, kari i so. Zatim dodati maslinovo ulje. Dobro promesati, pa dodati crni luk i vlasac.

Ingredients: 2 onions, 5 tablespoons sour cream, 2 tablespoons chives (finely chopped, fresh), 2 tablespoons olive oil, 1/4 teaspoon curry powder, a pinch of salt.

Preparation:
1) Peel onion and finely chop.
2) Mix the sour cream, curry and salt. Then add the olive oil. Stir well, then add onion and chives.

Nepalska salata od pirinca i graska (Nepalese salad with rice and peas)

Sastojci: 250g pirinca, 500ml vode, 200g graska, 150ml jogurta, so, 1/2 kasicice karija u prahu, 1 kasika persuna (svezeg, sitno seckanog) ili 1 kasicica suvog, 1 kasika mirodjije (sveze, sitno seckane) ili 1 kasicica suve.

Priprema:
1) Skuvati pirinac u vodi, na umerenoj temperaturi, oko 20 minuta ili dok sva voda ne ispari. Ostaviti da se ohladi.
2) Skuvati grasak. Procediti.
3) Pomesati pirinac i grasak, dodati jogurt, so po ukusu, kari, persun i mirodjiju.

Ingredients: 250g rice, 500ml water, 200g peas, 150ml buttermilk, salt, 1/2 teaspoon curry powder, 1 tablepoon parsley (fresh, finely chopped) or 1 teaspoon dried, 1 tablespoon dill (fresh, finely chopped) or 1 teaspoon dry.

Preparation:
1) Cook rice in water, over medium heat, for about 20 minutes or until all the water has evaporated. Allow to cool.
2) Cook peas. Drain.
3) Combine rice and peas, add the buttermilk, salt to taste, curry, parsley and dill.

Garam masala

Sastojci: 5 kasicica korijandera (mlevenog), 4 kasicice kima (mlevenog), 2 kasicice kardamona, 1 kasicica crnog bibera (mlevenog), 1 kasicica karanfilica (mlevenog), 1 kasicica cimeta (mlevenog), 1 kasicica muskatnog orascica (mlevenog).

Priprema:
1) Pomesati sve zacine.

Ingredients: 5 teaspoons coriander (ground), 4 teaspoons cumin (ground) 2 teaspoons cardamom, 1 teaspoon black pepper (ground), 1 teaspoon cloves (ground), 1 teaspoon cinnamon (ground), 1 teaspoon nutmeg (ground).

Preparation:
1) Mix all the spices.

Besamel sos sa paradajzom (Bechamel sauce with tomatoes)

Sastojci: besamel sos, 2 kasike soka od paradajza, 20g margarina (putera), 50g parmezana.

Priprema:
1) Istopiti margarin, dodati besamel sos, sok od paradajza i kuvati oko 5 minuta.
2) Pre serviranja posuti parmezanom.

Predlog: ovaj sos mozete posluziti uz bareno pilece meso, jaja ili omlet sa aromaticnim biljem.

Ingredients: bechamel sauce, 2 tablespoons tomato juice, 20g margarine (butter), 50g Parmesan.

Preparation:
1) Melt the margarine, add the bechamel sauce, tomato juice and cook about 5 minutes.
2) Before serving sprinkle with Parmesan cheese.

Suggestion: this sauce can be served with cooked chicken breasts, eggs or omelet with aromatic herbs.

Omlet sa aromaticnim biljem (Omelette with aromatic herbs)

Sastojci: 3 jaja, 125ml kisele pavlake, so po ukusu, 1 kasika majorana (sitno seckanog) ili 1 kasicica suvog, 1 kasika bosiljka (sitno seckanog) ili 1 kasicica suvog, 1 kasika majcine dusice (sitno seckanog) ili 1 kasicica suvog, 2 kasike persuna (sitno seckanog) ili 2 kasicice suvog, 20g margarina (putera), 40g parmezana.

Priprema:
1) Umutiti jaja sa kiselom pavlakom, posoliti po ukusu. Dodati majoran, bosiljak, timijan, persun i 30g parmezana. Dobro promesati.
2) Otopiti margarin na umerenoj temperaturi, sipati jaja i prziti nekoliko minuta sa obe strane.
3) Pre serviranja posuti sa preostalim parmezanom.

Ingredients: 3 eggs, 125ml sour cream, salt to taste, 1 tablespoon marjoram (finely chopped) or 1 teaspoon dried, 1 tablespoon basil (finely chopped) or 1 teaspoon dried, 1 tablespoon thyme (finely chopped) or 1 teaspoon dried, 2 tablespoon of parsley (finely chopped) or 2 teaspoons dried, 20g margarine (butter), 40g Parmesan.

Preparation:
1) Whisk eggs with sour cream, add salt to taste. Add marjoram, basil, thyme, parsley and 20g Parmesan cheese. Stir well.
2) Melt butter on medium heat, pour the eggs and fry a few minutes on both sides.
3) Before serving sprinkle with the remaining Parmesan.

Domaci sok od paradajza (Homemade tomato juice)

Sastojci: 3kg paradajza, 2 kasicice soli, 2 kasicice secera, 10 kasika persuna (sitno seckanog).

Priprema:
1) Oljustiti i ocistiti paradajz. Samleti na masini za meso.
2) Sipati u serpu paradajz, dodati so, secer i persun. Kuvati oko 30 minuta. Ostaviti da se malo prohladi.
3) Sok sipati u staklene tegle. Pokriti krpama i ostaviti da se potpuno ohladi.

Predlog: sok od paradajza sa pasterizacijom 

Ingredients: 3kg tomatoes, 2 teaspoons salt, 2 teaspoons of sugar, 10 tablespoons parsley (finely chopped).

Preparation:
1) Peel and clean tomatoes. Grind tomatoes in meat machine.
2) Pour in the pot, add salt, sugar and parsley. Cook for about 30 minutes. Allow to cool slightly.
3) Pour juice into glass jars. Cover with cloth and allow to cool completely.

Suggestion: tomato juice with pasteurization 

Sirijski raznjici od jagnjetine (Syrian lamb kebabs)

Sastojci: 800g jagnjetine, 4 paradajza, snite hleba, 40g margarina (putera), 2 kasike ulja, za marinadu - 1 glavica crnog luka, 2 cena belog luka, 1/2 kasicice aleve paprike, 1 1/2 kasika ruzmarina (svezeg) ili 1 kasicica suvog, 1/2 kasicice soli, 40ml limunovog soka, 80ml maslinovog ulja.

Priprema:
1) Jagnjetinu iseckati na kockice. Crni luk ocistite i sitno iseckajte. Paradajz oljustite, ocistitite i iseckajte na kocke.
2) Za marinadu - pomesati crni luk, beli luk, alevu papriku, ruzmarin, so, ulje i sok od limuna. U ciniju staviti jagnjetinu, preliti marinadom i ostaviti u frizideru preko noci.
3) Meso ocediti, nanizati na raznjice i peci u zagrejanoj rerni na 200°C, uz cesto okretanje i premazivanje marinadom.
4) Na 2 kasike ulja, proprziti paradajz, oko 5 minuta. Zatim dodati marinadu i prziti jos 3 minuta.
5) Tostirati snite hleba. Margarin otopiti. Preliti margarin preko hleba. Skinuti meso sa raznjica i preliti sa paradajz sosom.

Ingredients: 800g lamb, 4 tomatoes, bread slices, 40g margarine (butter), 2 tablespoons oil, for marinade - 1 onion, 2 cloves of garlic, 1/2 teaspoon cayenne pepper, 1 1/2 teaspoon rosemary (fresh) or 1 teaspoon dried, 1/2 teaspoon salt, 40 ml lemon juice, 80ml olive oil.

Preparation:
1) Cut lamb into cubes. Clean the onions and finely chop. Peel tomatoes, clean and chop into cubes.
2) For the marinade - combine onion, garlic, cayenne pepper, rosemary, salt, oil and lemon juice. Put the lamb in the bowl, pour marinade over and leave it in the fridge overnight.
3) Drain lamb, strung on a skewer and bake in preheated oven at 200 ° C, with frequent turning and brushing with marinade.
4) On the 2 tablespoons of oil, fry tomatoes, about 5 minutes. Then add the marinade and fry for another 3 minutes.
5) Toast bread slices. Melt margarine. Pour margarine over bread. Remove the meat from the skewers and pour over tomato sauce.

Izraelske cufte od leblebija (Israeli chickpea balls)

Sastojci: 250g leblebija, 1 glavica crnog luka, 1 cen belog luka, 100g brasna, 5g praska za pecivo, 1 kasicica kima (mlevenog), 1 kasicica korijandera (mlevenog), 1/2 kasicice aleve paprike, 2 kasike persuna (sitno seckanog), ulje.

Priprema:
1) Oprati leblebije i procediti. Preliti vodom i ostaviti da stoji 10-12 sati. Procediti.
2) Ocistiti crni luk i beli luk. Sitno iseckati.
3) Staviti u blender i izdrobiti. Dodati crni luk i beli luk, persun, kim, korijander, prasak za pecivo i alevu papriku i ponovo seckati.
4) Sipati u posudu i ostaviti u frizider 30 minuta.
5) Praviti pljosnate cufte, redjati na posluzavnik posut brasnom i ostaviti 20 minuta.
6) Cufte uvaljati u brasno i prziti u ulju dok ne porumene.

Ingredients: 250g chickpeas, 1 onion, 1 clove of garlic, 100g flour, 5g baking powder, 1 teaspoon cumin (ground), 1 teaspoon coriander (ground), 1/2 teaspoon cayenne pepper, 2 tablespoons parsley (finely chopped ), oil.

Preparation:
1) Wash and drain chickpeas. Pour water and leave to stand for 10-12 hours. Drain well.
2) Clean the onion and garlic. Finely chop.
3) Put in a blender and pulverize. Add onion and garlic, parsley, cumin, coriander, baking powder and cayenne pepper and again pulverize.
4) Pour into a bowl and leave in the refrigerator for 30 minutes.
5) Form flat balls, arrange on the plate sprinkled with flour and leave for 20 minutes.
6) Coat balls in flour and fry in oil until golden.

Sirijski krem od plavog patlidzana (Syrian eggplant cream)

Baba ganus.

Sastojci: 3 srednja patlidzana, 1 1/2 kasicice soli, 2 kasike libijskog krema od susama, 3 cena belog luka, sok od 2 limuna, 2+4 kasike maslinovog ulja, 2 kasike persuna (sitno iseckanog).

Priprema:
1) Patlidzane preseci na pola, po duzini. Zaseci nozem po povrsini u kvadrate, ali ne do kraja. Sipati so po patlidzanu i u pukotine. Ostaviti 30 minuta. Zatim iscediti vodu. Pokupiti vodu sa papirnim ubrusom. Premazati patlidzane sa 4 kasike ulja.
2) Zagrejati rernu na 200°C. U pleh staviti papir za pecenje, staviti patlidzane, isecenom stranom na dole i peci oko 60 minuta. Ostavit da se ohladi, oko 25 minuta.
3) Izvaditi pulpu patlidzana, staviti u ciniju i izgnjeciti viljuskom. Dodati libijski krem od susama i promesati. Zatim dodati beli luk, sok od limuna, 2 kasike ulja i dobro promesati. Posuti persunom.

Baba ghanoush.

Ingredients: 3 medium eggplants, 1 1/2 teaspoon salt, 2 tablespoons Libyan sesame cream, 3 cloves of garlic, the juice of 2 lemons, 2+4 tablespoons olive oil, 2 tablespoons parsley (finely chopped).

Preparation:
1) Cut eggplant in half, lengthwise. Cut on the surface with a knife (but not completely) into squares. Pour salt on eggplant and in the cracks. Leave for 30 minutes. Then squeeze water. Soak up the water with a paper towel. Brush the eggplants with 4 tablespoons of olive oil.
2) Preheat oven to 200°C. In baking pan put baking paper, put the eggplant, cut side down, and bake for about 60 minutes. Leave to cool, about 25 minutes.
3) Remove the eggplant pulp, put in the bowl and squeeze with fork. Add Libyan sesame cream and stir. Then add the garlic, lemon juice, 2 tablespoons oil and stir well. Sprinkle with parsley.

Libijski krem od susama tahini (Libyan sesame cream tahini)

Tahini

Sastojci: 500g susama, 125ml maslinovog ulja+jos ako je potrebno.

Priprema:
1) Zagrejati rernu na 180°C. U pleh staviti papir za kolace, staviti susam i peci, uz povremeno mesanje, oko 5-10 minuta. Pazite da ne potamni previse.
2) Sipati susam u ciniju i ostaviti da se ohladi.
3) U blender staviti susam, dodati ulje i napraviti krem.
Napomena: ako zelite mozete dodati jos ulja, zavisno od gustine krema koju zelite, mada treba biti gusci.

Predlog: mozete napraviti i Krem od susama.

Ingredients: 500g of sesame seeds, 125ml olive oil + more if needed.

Preparation:
1) Preheat oven to 180°C. In pan put baking paper, put sesame seeds and bake, with occasional stirring, about 5-10 minutes. Do not allow to brown.
2) Pour the sesame seeds in the bowl and leave to cool.
3) In a blender, put the sesame seeds, add oil and make a cream.
Note: If you want, you can add more oil, depending on the density of cream you want, although it should be thicker.

Suggestion: you can make Sesame cream.

Libanski krem od leblebija (Lebanese chickpea cream)

Hummus

Sastojci: 250 g kuvanih leblebija, 50 ml svežeg limunovog soka, 60 ml tahini, 1 mali čen belog luka, mlevenog, 2 kašike ekstra devičanskog maslinovog ulja, plus još za serviranje, ½ kašičice mlevenog kumina, prstohvat soli, 2 do 3 kašike hladne vode.

Potrebno: procesorza hranu - multipraktik ili blender velike snage.

Priprema:

0. Skuvati leblebije.

1. U procesoru za hranu ili blenderu pomešajte tahini i limunov sok i blendajte 1 minut. Ostružite stranice i dno posude, a zatim blendajte još 30 sekundi, dok ne postane glatko i kremasto.

2. Dodajte maslinovo ulje, mleveni beli luk, kumin i so u tahini. Blendirajte 30 sekundi, ostružite stranice i dno posude, a zatim blendajte još 30 sekundi ili dok se dobro ne sjedini.

Pita od jabuka bez jaja (Phyllo dough apple pie without eggs)

Sočna pita od jabuka bez jaja sa hrskavim korama, mirisnim cimetom, suvim grožđem i mlevenim keksom koji upija sokove i daje bogatu teksturu. Odlična je za porodični dezert ili uz popodnevnu kafu.

Oznake: za dezert, vegetarijanski recept.

Vreme pripreme: 40 minuta.

Vreme pečenja: 35–40 minuta.

Vreme hlađenja: 45 minuta - 2 h.

Ukupno vreme: 2 h -  3 h 20 minuta.

Slika je od kolaca sa jabukama i piskotama.

Sastojci: 500g kora za pitu ,10 jabuka (vecih), 600ml vode, 8 kasika secera, 1 kasicica cimeta, 100g suvog grozdja, 200g mlevenog keksa, ulje+voda.

 
Priprema:
1) Jabuke oljustiti i izrendati. Suvo grozdje potopiti u mlaku vodu i ostaviti da nabubri. Procediti. Secer pomesati sa cimetom. Pomesati prst ulja (horizontalno) i prst vode (vertikalno).
2) U serpu staviti jabuke, dodati vodu i kuvati 20 minuta uz povremeno mesanje. Jabuke procediti a sok sacuvati.
3) Staviti jednu koru, premazati mesavinom ulja i vode i posuti mesavinom secera i cimeta (2 kasike). Staviti drugu koru, premazati mesavinom ulja i vode i posuti mlevenim keksom (2-3 kasike). Staviti trecu koru, premazati jabukama (3 kasike). Posle jabuka staviti suvo grozdje (nece biti za sve kore).
4) Tepsiju podmazati margarinom. Prvu saviti u obliku puza i staviti na sredinu tepsije, a zatim redjati u krug.
Napomena: ako su ivice suve, premazati mesavinom ulja i vode.
5) Ponoviti korak 3) dok se ne utrosi sav materijal.
6) Pitu premazati mesavinom ulja i vode. Peci u zagrejanoj rerni na 200C.

Predlog 1: od 200g piskota ili nekog drugog obicnog keksa, soka od jabuka, 40g pudinga u prahu od vanile, 4 kasike secera (ravne) i slaga mozete napraviti kolac. Pomesati puding sa 2 kasike secera i 100ml soka od jabuka. U 400 ml soka jabuka staviti 2 kasike secera i zagrejati, dodati puding i kuvati oko 5 minuta uz stalno mesanje. Keks potapati u sok od jabuka i redjati na tacnu, preliti sa prohladjenim pudingom, staviti red keksa. Kad se ohladi premazati slagom.

Predlog 2: mozete napraviti i Kolac od jabuka.

Čuvanje i rok trajanja:

• Cuvajte pitu u poklopljenoj posudi u frižideru do 4 dana. 
• Pre služenja možete je kratko zagrejati u rerni da kore ponovo postanu hrskave.

Saveti:

• Koristite kisele ili slatko-kisele jabuke kako bi pita imala lep balans ukusa.
• Jabuke dobro ocedite, ali sačuvajte sok kako je navedeno u receptu.
• Suvo grožđe potopite 10–15 minuta u mlaku vodu kako bi bilo mekše i sočnije.
• Kore tokom rada pokrijte čistom kuhinjskom krpom da se ne suše.

 Cesto postavljana pitanja (FAQ) 

1. Da li mogu da izostavim suvo grožđe?

Da. Pita će i dalje biti ukusna, a možete dodati malo više jabuka ili mlevenog keksa.

2. Koji keks je najbolji?

Možete koristiti mleveni keks po izboru. Važno je da bude sitno samleven kako bi upio višak tečnosti iz fila.

Domaci keks

Spekulos keks

Poznati puter keksi oko sveta 

3. Koliko dugo se peče pita od jabuka bez jaja?

Na 200 °C ovu pitu treba peći 35-40 minuta.

Pošto debljina pite i jačina rerne mogu da se razlikuju, prati i izgled:

• Posle 35 minuta proveri boju.
• Gotova je kada je cela pita lepo zlatnosmeđa, a gornje kore hrskave.
• Ako gornji deo brzo tamni, a sredina još nije pečena, prekrij je aluminijumskom folijom i nastavi pečenje još 5–10 minuta.
• Za većinu kućnih rerni, oko 40 minuta na 200 °C (392 °F) je najčešće dovoljno.

4. Kako da znam da je pita pečena?

Gotova je kada kore postanu zlatnosmeđe i hrskave, a ivice lepo porumene.

5. Koliko dugo se hladi pita od jabuka bez jaja?

Ova pita od jabuka je najbolja kad se ohladi dovoljno da se “stegne” fil. To je:

• minimalno hlađenje: 30–45 minuta na sobnoj temperaturi (da prestane da bude vruća i mekana)
• idealno hlađenje: oko 1–2 sata, da se kora i mleveni keks stabilizuju i da se lakše seče

Ako je sečeš pre toga, fil će biti mekši i može se malo razlivati, pogotovo zbog jabuka i soka.

6. Može li da se zamrzne.pita od jabuka bez jaja?

Da. Nakon što se potpuno ohladi, isecite je na porcije, dobro upakujte i zamrznite do 2 meseca.

7. Koliko ostane soka od jabuka?

• Od 10 većih jabuka i 600 ml vode, nakon kuvanja i ceđenja obično ostane otprilike:
• 700–900 ml soka od jabuka, u zavisnosti od sorte i sočnosti jabuka.
• Sačuvajte ga za pripremu napitka ili drugih recepata.

Azurirano: 01.07.2026.

Juicy eggless apple pie with crispy crust, fragrant cinnamon, raisins and crushed biscuit that absorbs the juices and gives a rich texture. It is great for a family dessert or with afternoon coffee.

Tags: for dessert, vegetarian recipe.

Preparation time: 40 minutes.

Baking time: 35–40 minutes.

Cooling time: 45 minutes - 2 hours.

Total time: 2 hours - 3 h 20 minutes.

Image is from Apple cake with ladyfingers.

Ingredients: 500g of phyllo dough sheets, 10 apples (large), 600ml water, 8 tablespoons of sugar, 1 teaspoon cinnamon, 100g raisins, 200g ground biscuits, oil + water.

Preparation:
1) Peel and grate the apples. Soak raisins in warm water and leave to swell. Drain. Combine sugar with cinnamon. Mix finger of oil (horizontal) and a finger of water (vertically).
2) I sauce pan put apples, add water and cook for 20 minutes with occasional stirring. Drain apples and preserve juice.
3) Place one phyllo dough sheet, brush with oil and water mixture and sprinkle with the sugar and cinnamon mixture (2 tablespoons). Put another sheet, brush with oil and water mixture and sprinkle with ground biscuits (2-3 tablespoons). Put third sheet, spread with apples (3 tablespoons). After apples put raisins (will not be for all sheets).
4) Grease baking pan with margarine. First fold in the form of snail and put in the middle of the baking pan, then line up in a circle.
Note: If the edges are dry, brush with oil and water mixture.
5) Repeat step 3) until all ingredients are gone.
6) Coat pie with oil and water mixture. Bake in preheated oven at 200C.

Suggestion 1: 200g of biscotti or other plain biscuits, apple juice, 40g powder vanilla, 4 tablespoons of sugar (flat) and whipped cream you  can make a cake. Mix pudding with 2 tablespoons of sugar and 100ml of apple juice. In 400 ml apple juice put 2 tablespoons of sugar and bring to stove, add the pudding and cook for about 5 minutes with constant stirring. Soak biscuits in apple juice and arrange on a platter, pour the cooled pudding, put layer of biscuits. When cooled top with whipped cream.

Suggestion 1: you can make Apple cake.

Storage and shelf life:

• Store the pie in a covered container in the refrigerator for up to 4 days.
• Before serving, you can heat it briefly in the oven so that the crusts become crispy again.

Tips:

• Use sour or sweet and sour apples so that the pie has a nice balance of flavors.
• Drain the apples well, but save the juice as indicated in the recipe.
• Soak raisins in lukewarm water for 10-15 minutes to make them softer and juicier.
• Cover the phyllo dough sheets with a clean kitchen towel during work so that they do not dry out.

 Frequently Asked Questions (FAQ) 

1. Can I leave out the raisins?

Yes. The pie will still be delicious, and you can add a little more apples or ground biscuits.

2. Which biscuit is the best?

You can use ground biscuits of your choice. It is important that it is finely ground in order to absorb the excess liquid from the filling.

Homemade plain biscuits

Speculoos biscuits

Famous butter cookies around the world

3. How long does it take to bake an apple pie without eggs?

This pie should be baked at 200 °C (392°F) for 35-40 minutes.

Since the thickness of the pie and the strength of the oven can vary, the appearance also follows:

• After 35 minutes, check the color.
• It is ready when the entire pie is nicely golden brown and the upper crust is crispy.
• If the upper part darkens quickly and the middle is not yet baked, cover it with aluminum foil and continue baking for another 5-10 minutes.

For most home ovens, about 40 minutes at 200 °C is usually enough.

4. How do I know that the pie is baked? 

It is ready when the crusts become golden brown and crispy, and the edges are nicely browned.

5. How long does apple pie without eggs cool? 

This apple pie is best when it's cooled enough to "set" the filling. It is:

• minimum cooling: 30–45 minutes at room temperature (to stop being hot and soft)
• ideal cooling: about 1–2 hours, so that the crust and ground biscuit stabilize and are easier to cut

If you cut it before that, the filling will be softer and may spill a little, especially because of the apples and juice.

6. Can you freeze apple pie without eggs?

Yes. After it has completely cooled, cut it into portions, wrap it well and freeze it for up to 2 months.

7. How much apple juice is left?

From 10 large apples and 600 ml of water, after cooking and squeezing, there is usually approximately:

• 700–900 ml of apple juice, depending on the variety and juiciness of the apples.
• Save it for preparing a drink or other recipes.

Updated:07/01/2026

Kolac od jabuka sa piskotama (Apple cake with ladyfingers)

Pita od tune 2 (Tuna pie 2)

Sastojci: lisnato testo, 185g tune (iz konzerve), 1/2 glavice crnog luka, 1-2 cena belog luka, 200ml soka od paradajza (ja sam imala sa origanom i bosiljkom), 1 kasika persunovog lista (sitno iseckanog) ili 1/2 kasicice suvog, 1/2 kasicice origana, 1/2 kasicice bosiljka, 5-7 kiselih krastavcica, so.

Priprema:
1) Ocediti tunu od ulja. Crni luk i beli luk ocistiti i sitno iseckati. Kisele krastavcice sitno iseckati.
2) Pomesati tunu, sok od paradajza, crni luk, beli luk i kisele krastavcice. Posoliti po ukusu. Dodati persun i origano i promesati.