"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Kosovo Peppers and Cream Recipe

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This recipe for Kosovo Peppers and Cream, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne McGowen
Added: Thursday, November 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2-3 Spec djedės ("Spe-tz D-X") spicy peppers
Kos Kajamak (heavy cream) OR Feta, or other cheeses that melt well
Olive Oil

Directions:
Directions:
Oven: 350-400 degrees

In a small oven-proof ceramic dish add several peppers. I usually dice them into bit sized pieces to make it easier to dip out. Add the Kos Kajamak on top with a little bit of oil. Heat in oven for 30-60 minutes.

Personal Notes:
Personal Notes:
This is a dish that I love from the restaurants. They usually serve it very hot with fresh bread for dipping. I love the very hot peppers. But you can use the mild ones if you like. This is my interpretation, so the restaurants may make it a bit different.

 

 

 

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