Lamsragoût with apricots

Main Courses (Main dish (4 servings))

500 g lamb meat cut into pieces
1 tbsp flour
paprika powder (mild)
2 onions, finely sliced
4 tbsp oil

½ a tsp cinnamon
250 g dried apricots, soaked
saffron threads
1 tbsp rose water



Mix the meat with the mixture of flour, salt and paprika. Heat 4 tablespoons of oil in a casserole and fry the meat with the onions in hot oil till it is brown on all sides. Sprinkle the cinnamon on it. Put the saffron threads briefly into lukewarm water, add them to the meat and let it fry with it. Pour hot water on the meat, just to cover it. Let the meat stew gently for 1 ½-2 hours. Then add soaked apricots, a pinch of sugar and rosewater to it. Simmer for another 45 minutes.
Serve the stew with rice or couscous.


Meatballs with  rose petals

Meatballs with rose petals

Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.

Salad with figs  and feta

Salad with figs and feta

Make the dressing by mixing olive oil, lemon juice, honey and garlic.

Redfish with harissa and rose petals à la Ottolenghi

Redfish with harissa and rose petals à la Ottolenghi

Powder the fish fillets with flour. Heat oil in a frying pan and cook the fillets for 2 minutes on each side.

Chocolate cake with rose water

Chocolate cake with rose water

Cut a circle out of a piece of baking paper large enough to cover the bottom of the baking tin and put it in.

Rose Petal Preserve

Rose Petal Preserve

Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans.