Baked spaggeti with milk and eggs-Pasticio

Ingredients:

•  2 cups of 2 % milk 
•  3/4 of a package of spaghetti
• 3/4 cup crumbled feta cheese ( goat , cow or sheep )
• 4 Tbs of stick butter cut in cubes
• 1 Tsp salt
• black pepper as desired
• 4 eggs 

Preparation:
Level: very easy
Serving: 4to 6

Preheat oven on 385 degrees F
Bring a large pot of salted water to a boil. Add the spaghetti to the boiling water and cook for half of the amount what it says on the package label. Example if the label says 11to 12 min then our  spaghetti has to be cooked for 6 min. After boiling  for half the amount of time drain them in a colander, and pour them into a baking pan. Spread the pasta evenly throughout the pan, then add crumbled cheese and butter all over it. Meanwhile in a medium bowl whisk eggs, milk, salt and black pepper, and pour this mixture on the top of the pasta on the baking pan.The mixture has to be covering the pasta on the baking pan, if not you can add some more milk. Bake for 1to 1 1/2 hour or until lightly brown to reddish color and serve immediately.

Note: You also can use bechamel sauce to pour on top before baking the dish.
 

 

Oven baked crepes with cheese and garlic- Petullnica me djath and hudhra

Crepe is a type of very thin layer of pancake.They are made int many countries, but the origin of crepe is from a region of northwest of France, and they are usually made with wheat flour.In Albania in a city called Korca this is a dish used very often because its very inexpensive but also very tasty. This recipe is divided in few steps:  making the batter,frying the batter to create crepes, making the broth and layering them on the baking pan.

Ingredients:

• 2 large eggs
• 3/4 cup of 2 % milk
• 1/2 cup water  for batter
• 1 cup all -purpose flour
• 6 Tbs butter
• Pam no-stick cooking spray
• 3-4 cloves of garlic mashed or pressed
• 1 cup crumbled feta cheese ( any white hard cheese like sheep,cow or goat )

How to make crepes
Pour four first ingredients the  in a bowl in the same order as they appear on the list gradually and whisk them gradually 2 to 3 minutes all together until you get a smooth batter with no lumps. If you have a blender you can  mix all of them for few seconds and the process will be much faster. Place the batter in the refrigerator for about 15 minutes.

Frying crepes:
Pour 1/4 of the cup of batter in the middle of the heated frying pan medium size lightly oiled, or sprayed with Pam no-stick cooking spray for each crepe.Right way start tilting the pan with a circular motion so that the batter spreads evenly.while the crepe is cooking always have ready the cup filled for the next crepe. Cook the crepe for about 2 minute or until you see the edges getting a little brown an loose then turn them with the spatula on the other side. For each crepe you pour, the frying pan has to be lightly oiled before medium heat.

Making broth and layering crepes:
In a small pan melt butter until foaming then add 3/4 cup water not listed on the ingredient. Also add mashed or pressed garlic, 1Tsp salt and let simmer for 3 to 4 min. Remove the pan from the heat to cool down just a little.
On a baking pan size 10" by 6" spread 1 Tbs of butter and  start layering crepes in the way that you cover the whole pan. On each layer of crepes placed on the baking pan add crumbled feta cheese and drizzle a few spoons of broth with butter and garlic on the top until all crepes are layered.  At the top layer just add broth and cut the crepes in square pieces. At this point you can  drizzle a few tablespoons of broth and bake on preheated oven 380 degrees for 10 to 15 minutes.

Note: For the cup that we use to pour the batter, that you can replace with any scoop to that size of serving or cup.
           
The first part and second  how to make crepes that recipe can be served with honey, nutella, jams
         

       

Oven Baked Lamb with Yogurt Sauce

This recipe in Albanian is called Tave Kosi, Tave Elbasani or in English Lamb Yogurt Sauce. There are two ways of  make it depending on where you live and what kind of meat you use. I am trying to publish this old authentic recipe mostly for Albanians that live in America or other countries, so they can enjoy their authentic cuisine. Albanian cooking is influenced a lot from years under Ottoman occupation. Lamb or sheep meats are widely used in my country in many different recipes. Here is the way my mom made it. I will try to preserve her way of making it.

Level: Very Easy 
Serving: 4

Ingredients:

• 2 lb of lamb leg with bone, roasted lamb shoulder or leg steaks
• 3 Tbsp. of flour
• 1 Tbsp. of salt divided between the meat and the yogurt sauce
• 1/2 Tsp. of black pepper
• 5 cups of yogurt
• 4 eggs
• 4 Tbsp. of butter cubed

Preparation:

Preheat oven to 385 degrees F. Cut the lamb in small pieces and place them in a 4 quart pot.  Add water until the meat is covered. Boil the lamb on medium heat until the broth reduces to 1 cup. Right before the broth reaches reducing point, season it with 1/2 Tsp. of salt and 1/2 Tsp. of pepper. Remove the pot from the heat and let it cool for 10 minutes. After the lamb is cooled put it in a baking pan. In a separate bowl whisk together the broth and the flour until the mixture is smooth. Meanwhile, in a large bowl whisk together the eggs, 1/2 Tsp. salt and yogurt. Continue to whisk them together to a yogurt sauce consistency. Pour the yogurt sauce on the top of the meat and add the butter cubes. Season it with black pepper and bake it in a preheated oven on 385 degree for 1 and 1/2 hour.

Before baking

After baking