Sofie Paunovski, of St. George Macedonian Orthodox Church, came to
Bridge Street to talk about the upcoming eighth annual Macedonian Ethnic Festival.
The festival offers customary folk dances, live music, ethnic food, drinks, a pig roast and kids' games.
Some of the folk dancers came in to show us a few steps, and Paunovski cooked up some presukan zelnik (recipe below).
The festival is scheduled to run Friday, July 30, 4 p.m. to 11 p.m.; Saturday, July 31, 12 p.m. to 12 a.m.; and Sunday, 12 p.m. to 7 p.m. at St. George Macedonian Orthodox Church at 5083 Onondaga Road, Syracuse. Admission and parking are free.
For more information, call 487-1265 or visit
St. George's website.
Presukan Zelnik (with spinach)
Ingredients:
• 4 cups of flour
• 1 tsp salt
• 1 cup butter-flavored Crisco shortening
• ¼ cup oil
• 1-2 cups warm water
Filling:
• 1 package spinach (16oz)
• 1 cup ricotta cheese
• 3 eggs
• ½ lb feta cheese (crumbled)
Directions:
Spinach filling: Wash, dry and cut spinach. Beat eggs lightly with a fork. Add crumble cheese and ricotta cheese. Mix gently until blended. Add spinach. Mix. You can also add one tablespoon of oil in the spinach mixture (optional). Season with a little salt if needed. And set aside.
Mix flour, oil, and a dash of salt with water to form dough. Use as much water as you need to make dough soft. Turn the dough on a lightly flowered surface. Knead until smooth. Divide it in two. Roll one half of the dough out with a rolling pin (about 1 to 2 inch diameter) about ¼ inch thickness and large enough to cover a round 14-15" pan, plus about a 1 inch overhang from the rim. Spread shortening on rolled out dough and sprinkle with flour. Mark and cut a 6" circle in the center of the rolled out dough. From the outer edge of the dough cut 16-18 triangle wedges (like pizza slices) toward the center placing each piece in the center on the inner circle. The last piece you put on top of the circle should be slightly larger, to cover the top and sides. Set is aside and let it rest while you roll out the second ball of dough, the same as the first.
Return to the first dough and roll it out large enough to cover the pan. Place the rolled dough in the greased pan. Spread the filling out onto the dough. Repeat this process with the second dough, rolling it slightly larger than the pan and cover the top of the filling. As you are placing the dough over the filling, you are wrinkling the dough. Press lightly with your fingers to create a sealed and rolled edge. Brush the top of the dough with melted Crisco. Bake at 375 degrees for 40-55 minutes, or until golden brown.
