Kokmishka is something that definitely reminds me of my grandmother's sister. Every time we visited her or she visited us, she always had prepared kokmishka for us. This pie is old, ancient, Macedonian ... I don't know the meaning of the word "kokmishka" nor where it came from. It doesn't matter, this pie is delicious and a must try.

For yeast:
  • 1 cube fresh yeast (40 g)
  • 1 tablespoon of sugar
  • 300 ml warm water
  • 2 tbs flour
For the dough:
  • 2 eggs
  • 1 tsp of salt
  • 650 g flour (approx)
  • 300 ml water (approx)
  • 2 tbs oil
For coating:
  • 60 g margarine (or butter)
  • 100 g lard
  • 350 g feta cheese (I used white sheep cheese)
  • egg and sesame seeds
  1. Activate yeast. Put it in a little warm water in a kneading bowl, add 1 tbs sugar and 2 tbs flour.
  2. After yeast has been activated, add salt, flour, oil, water and eggs and knead a soft dough. If needed, add more flour.
  3. After you kneaded the dough well, leave to rest for about twenty minutes.
  4. Then, divide dough into 6 balls.
  5. Melt together margarine and lard just to be that much soft so you can easily apply them.
  6. Coat the baking pan with lard.
  7. Each ball develop into a disk with the size of the baking tray.
  8. Coat the disk with the mixture of margarine and fat and sprinkle crushed cheese. Repeat the procedure with the other 4 disks. The last disk is coated with oil, egg and sesame seeds.
  9. Cut pie in desired shape and leave to rest for about 40 minutes in a warm place.
  10. Put to bake at 200 C degrees for about 45 minutes. 
  11. Serve with fermented milk.