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Cooking For Fun

Yugoslavian Side Dishes



Dalmation Rice & Vegetable Salad

6 cups cooked brown rice, cooled
1/2 cup finely chopped green onions (incl. tops)
1 cup peeled cucumber, diced
1 tomato, seeded, cored and diced
1/4 cup drained capers
1/3 cup olive oil
3 tablespoons white wine vinegar
2 large cloves garlic (not elephant garlic) minced or pressed
1/2 teaspoon each dry mustard, salt, marjoram, and crushed thyme
1/4 teaspoon sugar
1/4 teaspoon coarsely crushed pepper
Few drops of liquid hot chile seasoning

In a large bowl, combine the rice, onions, cucumbers, tomato, and capers. In a small jar combine the oil, vinegar, garlic, mustard, salt, marjoram, crushed thyme, sugar, peppers and hot chile seasoning. Cover and shake well. Pour over the rice mixture. Stir lightly to coat the rice.

Mound the rice mixture on lettuce leaves, for attractive service.

Makes 10 to 12 servings.

Dumplings - (Njoki)
Shared by Sarah

2 Pounds Baking potatoes -- washed
2 Tablespoons Butter -- melted
1 Egg yolk
1 Cup Ricotta cheese
1 Teaspoon Hungarian paprika
1/4 Teaspoon Ground nutmeg
1/2 Teaspoon Salt -- or to taste
Freshly-ground white pepper -- to taste
1 pinch Cayenne pepper -- or to taste
2 cups All-purpose flour

Boil the potatoes until they are fork tender.  Drain them well and allow to cool just so that you can touch them.  Peel and run through a potato ricer. Place the potatoes in the bowl of an electric mixer and add the melted butter, egg yolk, ricotta cheese and seasonings.  Blend about 30 seconds. Add the flour and blend until a smooth dough is achieved. Roll the dough into long cylinders the thickness of your finger.  Cut into 1/2-inch-thick pieces.  Press with the tines of a fork to give the dumplings some texture. Set on a lightly floured tray to dry.  (Flouring the dumplings before you put each on the tray will keep them separated when they cook.  Allow them to dry for about 3 hours.)  Bring 8 quarts of water to a boil and add about 1/4 of the njoki.  Boil gently until they float to the top. Continue to boil for 1 minute, then, using a strainer, remove them from the pot to a warm bowl.  Be careful not to over cook.  Repeat until all are done.


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