• 4 GREEN PEPPERS
• PIECE OF GINGERROOT, grated
• 1 POTATO, boiled and diced
• 100 GRAM PANEER or COTTAGE CHEESE
• 50 GRAM PISTACHIO NUTS, chopped
• 25 GRAM RAISINS
• 2 RED CHILLIES, chopped
• 1 TSP CURRY POWDER
• 1 TSP CHILI POWDER

• 500 GRAM SPINACH, cleaned
• 250 GRAM FRESH LASAGNA OR READY MADE LASAGNA
• 8 DECILITER MILK
• 3 TBSP BUTTER
• 3 TBSP FLOUR
• 80 GRAM PARMESAN
• 200 GRAM PANEER or COTTAGE CHEESE
• 200 GRAM MOZZARELLA
• 50 GRAM CASHEW NUTS, chopped
• 100 GRAM GOUDA CHEESE, grated

Cut the green peppers in half. Stir fry the potato and the chillies for a few minutes; add the other ingredients and heat for 5 minutes. Stuff the peppers with this mixture. Poor some water in an oven tray, put the peppers in and bake them 25 minutes at 180 degrees Celsius.

This is a Macedonian recipe. On 2 August, Macedonia celebrates Independence Day and Ilinden.  The first commemorates the foundation of the Republic in 1944, the second the uprising against the Ottoman Empirre in 1903. Click on culinary calendar for more links between cooking and history.

Stir fry the spinach 5 minutes. Add the mozzarella, the cottage cheese, the gouda cheese and the cashew nuts. Melt the butter, stir in the flour, and the milk. Bring to the boil, stir well, simmer for a few minutes, dissolve the parmesan. Put 1/3 of the spinach in a rectangular oven dish, add 1/4 of the cheese sauce, cover with lasagna sheet, repeat two times. Cover the top lasagna sheet with cheese sauce. Bake 45 minutes at 190 degrees Celsius.