28 cups flour
1 tsp. baking powder
8 tsp. salt
2 cups shortening
8 cups water
(and a pinch of butter – Barb)


This is for a large, round pan. Change according to pan used.
3 lb. meat
2 eggs
3 onions (or more – if preferred)
Between 2-3 cups milk
1/2 cup long grain rice
Use at least 1-1/2 lb. dough for the top and bottom. Also use at least four corri for layers.
(Instructions per Greg G. Bezat)
Brown the meat using a large heavy frying pan. Add the chopped onions and fry until the onions are translucent. Add salt and then cool. After the mixture is cool add the milk and rice and set aside. Divide 1/2 lb. Burek dough and form into 3 balls. Roll out each ball of dough into an 18′ diameter sheet. Toast each sheet in a 300° preheated oven until golden brown and crisp. Set aside to cool. Roll out 1-1/2 Ibs. dough into a sheet about 26″ in diameter and place in a 2″ x 18″ diameter pan. Form the dough to fit the bottom and sides of the pan allowing the excess dough to hang over the pan wall as a future seal. Drizzle part of the butter on dough. Place a toasted sheet on the filling and drizzle with butter. Repeat this procedure twice. Roll out 1-1/2 Ibs. Burek dough into a 22″ diameter sheet and place it on top of the last filling layer folding it into ripples to fit the top. Sprinkle melted butter over the top, around the edges and on the excess of the bottom layer. Form and pinch the bottom layer of dough over the top forming a tight seal. Place in the middle rack of a preheated 350° oven and bake for 1 hour. Do not allow the top to darken. Adjust oven temperature if necessary. Remove from the oven and cover with cloth towel. Allow to cool and cut into serving size wedges.

For 2 Ibs. meat
1 tsp. salt
1 tsp. tomato paste
1 small head onion chopped finely
1 egg (use only one egg up to 3 lb. meat)
seasoning (pepper, allspice, cumin)
1 slice fresh pepper
2 tbs. crumbs
Bake in 400° oven until it sizzles. After about 15 minutes reduce heat to 350°. Bake for approximately 1 hour (2 lb.).

2 lb. meat (use meatloaf recipe with no crumbs – Kueftenia)
Add 1/4 cup rice
Roll meatballs in flour and brown. Cover with water and cook over slow fire about 2 hours. Make gravy with one tablespoon flour, one tablespoon butter and the broth left in the meatballs. Pour over meatballs and cook a few minutes. (I sometimes cook gravy separately and then pour over meatballs and heat.)

3 Ibs. meat (part pork)
1/2 tsp. cumin
a few bread crumbs
1-1/4 tsp. salt
1 egg
2 tbs. tomato sauce
minced parsley
2 chopped green onions
1/4 chopped green pepper
Make kueftena using 3 pounds of meat. Fry leek in 1 cup oil per 2 pints leek. Fry with 2 full tsp. paprika. Cover with water and bake with 1 tsp. tomato paste for 2 hours. Do not let it get dry.

2 medium onions
1/4 cup butter
2 tsp. allspice
1/4 tsp. cloves
1-1/2 tsp. salt
4 cups rice
8 cups broth
Saute together first six ingredients and stuff turkey. After roasting, add broth to rice and cook for approximately 15 to 20 minutes.

SPAGHETTI MEAT SAUCE (Irene Bezat and Kathy Brown)
Brown 3 Ibs. meat (2 beef, 1 pork). Add 3 cups chopped onion, 1 green pepper, 1 cup celery, 3 cloves garlic and 1 diced carrot. Add black pepper, oregano, basil, crushed red pepper, 1 tsp. brown sugar and 1 tbs. salt. Olive oil with butter and sauteed paprika. Add
1 15 oz. tomato sauce
1 6 oz. tomato paste
1 lb. stewed tomatoes (or pieces)
1 can tomato juice (perhaps more sauce)
1 can tomato puree
1 can chicken broth
Simmer 2 hours and then add Italian sausage that has been lightly browned (cut up or not). Add 1/2 cup red wine – bring back to boil and add large amount of minced parsley. Let stand off heat 2 hours if possible before re-warming to serve.

2 lb. cubed meat (beef, pork, veal)
5 heads onion
bean sprouts
2 tbs. corn starch
1 cup water
5 stalks celery
pea pods
soy sauce to taste
Saute meat and onions. Add water and cook for about one hour. Add celery and cook until tender. Add other vegetables and cook just until tender. Make paste of cornstarch and soy sauce and add to mixture.

3 lb. meat
2 onions chopped
1 can tomato sauce
1 tsp. cumin
1 tbs. chili powder
1 pepper
1 can tomato paste
1 can tomatoes
1/2 tsp. cinnamon
parsley (optional)
1 clove garlic and paprika
Brown meat, saute garlic, chopped onions, green pepper ar lastly saute 1 tbs. paprika. Add tomato paste, sauce and cut up tomatoes, cumin cinnamon and chili powder and cook until thick. Add sliced mushrooms, one can kidney beans and parsley and cook 5 minutes. Let set for a few minutes before serving.

BEANS (Todora Bezat)
2 cups Great Northern beans
7 cups water
3/4 cup oil
1 head onion
Boil beans about 1 hour. Saute onions with 1 tsp. salt and fry with oil. Add 1 tsp. paprika. Add all to beans and cook until tender.

BEANS (Avis Bezat)
2 cups beans
1 bay leaf
pinch hot pepper flakes
salt and pepper
1/4 cup oil
1-1/2 tsp. paprika
7 cups water
1 ham hock (smoked)
1 onion, chopped
parsley, chopped
Rinse beans in cold water 2 – 3 times. Place in Dutch oven and add water, bay leaf, ham hock, hot pepper flakes (a few), salt and pepper. When beans are tender – not really soft – remove ham hock. Chop meat in small pieces and return to soup. Continue to simmer.

Meanwhile in a small frying pan, add oil and onion, saute onion and add paprika. Add a pinch of flour and return this mixture to beans. Remove bay leaf and simmer soup until beans are soft but not mushy. Add parsley. (Sometimes I substitute chicken broth for water – maybe half and half – not all broth.

2 cups lentils
6 cups water
1 head onion
(I also put in a bay leaf; sometimes I add a ham hock too – B.B.)
Finish as with beans – add a drop of mint.

1 fryer chicken
2 medium onions coarsely chopped
1-1/2 cups long grain rice
2 cups water or chicken broth
dash of pepper
1/2 tsp. allspice
salt to taste
Saute chicken pieces in butter or margarine. Saute 1 head onions, and add all other ingredient except the rice. Pour water over chicken, and steam for about 1 hour at 350°. Measure remaining juice (4 cups juice to 1 cup rice). Add the rice, and bake in oven for 1/2 hour. (This can also be done on top of the stove using a simmer for the chicken and the rice.)

1 small head cabbage
grape leaves
1-1/2 lb. beef and 1-1/2 lb. pork
1/2 cup rice
3 tbs. lemon juice
1-1/2  tsp. salt
3/4 tsp. cumin
1/4 tsp. allspice
1/2  tsp. pepper
Blanch the cabbage and grape leaves so they can manipulated.
Mix all the above together and wrap in grape and cabbage leaves.
Cover with water in pan. Cook for two hours on stove with a weight on top to hold sarmi together. After cooking, place sarmi in serving dish and keep warm. Beat 2 eggs and add slowly to juice in pan, stirring constantly until it thickens. Be sure it doesn’t curdle. Pour over sarmi and serve.

Additional Instructions
Mix ground beef, ground pork, lemon juice and spices thoroughly. Form into medium sized balls and wrap alternately with pre-blanched grape and cabbage leaves. Cover bottom of 6 quart Dutch oven with blanched thick parts of cabbage leaves. Stack leaf covered meatballs alternating grape and cabbage meatballs. Squeeze juice of 1/2  lemon over meatballs. Cover with a plate that fits into Dutch oven and weight plate with stone or brick. Continue as above.

1-1/2  lb. meat
1-1/2  cups rice
3 – 4 medium onions
1 small can tomatoes
1 can tomato sauce
Saute together meat and onions. Add tomatoes and saute. Add 2-1/2  cups water. Add rest of ingredients and bring to boil. Heat in 350° oven for 20-25 minutes.

3 lb. stew meat (round or chuck)
3 onions chopped
3 Ibs. coarse ground mixture of pork, lamb and beef
1 8 oz can tomato sauce
1 tbs. flour
2 cups water
2 tsp. salt
pepper to taste
1/2  cup red wine
spices to taste (oregano, paprika basil, cumin)
Saute the meat, and then add onions, then the ground meat. Add 1 tablespoon flour, 1 can tomato sauce or 1/2  can paste, 2 cups water. Add allspice, bayleaf, black pepper, and salt. Simmer for 1-1/2  – 2 hours. Add the wine and heat until the meat is tender.

2 Ibs. beef to 1/3 cup rice
2 medium onions
insides of fresh tomatoes
2 large bell peppers
3 zucchini squash (3″ to 4″ pieces)
minced parsley
3 eggs
Saute meat, tomato pulp and onions together. Add rice and fry for a few minutes. Add parsley, salt, and pepper. Stuff peppers, tomatoes and zucchini with meat mixture. (Each of the vegetables should be hollowed out. Slit the peppers down the side to avoid popping.) Cover with boiling water, weigh down (as with Sarmi) and place in oven at 450°. Cover for 1/2  hour then reduce heat and bake for 1-1/2  hours in 350° oven. Beat 2 eggs, pour over top and return to oven until eggs are set. (3 – 5 minutes)
Cover at beginning with plate weighed down with stone. Half way through baking, remove weight.

MOUSSAKA (Todora Bezat)
2 lb. ground beef
1/2  lb. pork
2 heads onion
1-1/2  cups water
1/4 cup red wine
3 medium-large eggplants
1 6 oz. can tomato paste
4 eggs
salt and pepper
Slice eggplants 1/2 ” thick. Salt and let drain for about 2 hours Saute meat and onions together, and then add tomato past~ and water. Fry eggplants in deep fat. Layer eggplants and meat mixture in large sheet cake pan. Add wine. Bake in 400° oven for 15 minutes, then lower to 350° for 1-1/4 hours. Beat eggs and pour over top and bake for about 15 minutes at 350°.

MOUSSAKA (Avis Bezat)
3 large eggplants
1 tbs. oil
1/2 cup tomato sauce
chopped parsley
grated cheese (cheddar, Swiss)
2 Ibs. ground beef
1 medium onion
salt and pepper
4 beaten eggs
Slice eggplant 1/2 ” thick, sprinkling salt on each slice – stack about 4 slices high on platter. Remove peeling optional (I happen to like them). Let stand 3 or more hours. In the meantime, in large frying pan, brown beef in oil, add onion, salt and pepper, tomato sauce and parsley. Set aside. Prepare for frying eggplant: pat the eggplant with paper towels (to remove salt) and fry in deep oil in Dutch oven – they should be floating – and the oil hot. Turn so they get brown on both sides. Drain on cookie sheet lined with lots of paper towels.
Layer in roasting pan – first eggplant, then meat mixture. Repeat – eggplant on top. Add grated cheese. Bake 1-1/2  hours at 350° – if too dry, add water.
When baked, add the beaten eggs over the top, and return to oven for 10-15 minutes. Let stand for 10 minutes before serving.

Place clean whole chicken in shallow pan in a pre-heated 500° oven. Add water to bottom of pan. Leave in oven until browned – turn over and brown other side. Baste occasionally with butter. Reduce heat to 350° and roast until tender. As water evaporates, replace so that chicken remains moist.

4 Ibs. cleaned fish
2 big bunches parsley
1-1/4 cup oil
3 cloves garlic
2 tbs. flour
1/2  lemon
8 oz. tomato sauce
1 bay leaf
Bake in oven until done. (Follow directions from next recipe)

4 Ibs. fish (one whole fish 1-1/2 ” thickness preferred)
10 bunches parsley
2 cloves garlic
2 – 3 bay leaves
salt and pepper to taste
3 tbs. flour
1 fresh lemon, squeezed
1/2  tomato sauce
Wash fresh parsley – rinse and let drain. Chop. In a big deep pan, mix parsley, garlic, lemon juice, 3 tbs. flour, tomato sauce, salt and pepper. Set aside.

Wash and rinse fish, pat dry, flour and salt fish on both sides. In a large cake pan, add 1/2 cup oil and let it get hot (not smoking). Add fish. When brown on one side, turn (only do this once.) Remove from fire – stuff parsley mixture around fish – adding bay leaves around fish (these can be broken in half). Bake 350° oven for at least 2 hours. I baste fish every 15 minutes and if it looks dry I add a mixture of oil/water. (A little white wine doesn’t hurt either!) Baking time will depend on thickness of fish.

2 Ibs. beef – stew meat or sirloin
1 medium onion
20 whole, frozen okra
12 oz. tomato sauce
1/2  cup red wine
1 bay leaf
salt and pepper
chicken or beef broth
Cut beef into stew-size cubes. Brown in oil. Add chopped onion and brown until translucent. Add okra, tomato sauce, wine, bay leaf and salt and pepper to taste. Bring to a simmer on stove. Place in 325° oven until meat is tender – approximately 90 minutes. Add broth if necessary to maintain liquid consistency.