Maqloobeh / Maqluba

I really can't understand how some people eat same food over and over for years. I  always crave something new; I simply need to try everything that I hear about or see on the internet. Maqluba is one of those - Palestinian popular dish; layers of meat, vegetables and rice, all in one pot.

Ingredients:

1/3 cup oil

1 large onion, diced

1/2 kg lamb, diced

4 cups water

salt to taste

1/2 tsp black pepper

1 1/2 tsp allspice (pimento)

2 bay leaves

1(+) tsp cinnamon

2-3 cardamom pods, crushed

2-3 egg plants, sliced

3 tomatoes, sliced

1 1/2 cups rice

(parsley / coriander leaves, pine nuts and chilli flakes for garnish - optional)

Method:

Heat half oil, saute onions. Add meat and spice; mix and cook until meat changes colour. Pour water, cover and cook for 1 hour. In another pan heat remaining oil and fry eggplant slices on both sides. 

When meat cooked, assemble the dish; place 1-2 tbs rice on bottom of a pan, place meat, eggplant slices, tomato slices and then rice over it. Pour water (that you cooked meat in), cover and bring to boil. Reduce heat and cook for 30 minutes, or until all water absorbed by rice. Let it stand for another 10-15 minutes, then carefully turn upside-down on a plate. Garnish with chosen ingredients and enjoy.

Makluba (Maqluba)

Ne mogu razumjeti neke osobe koje godinama mogu jesti istu hranu. Ja uvijek ceznem da isprobam nesto novo; cesto vidim neki program ili naletim na neki zanimljiv recept na internetu i onda to moram isprobati. Takav slucaj je bio sa ovim Palestinskim jelom - Maqluba je tamo jako popularna; slojevi mesa, povrca i rize, sve u istoj posudi.

Potrebno:

1/3 solje ulja

1 veci crveni luk, sjeckan

1/2 kg jagnjetine, sjecene na kocke

4 solje vode

so prema ukusu

1/2 k crnog bibera

1 1/2 k 'allspice' (pimento)

2 lovorova lista

1 k cimeta, vise ako volite

2-3 kardamoma, zrvo istucano

2-3 patlidzana, isjecena

3 paradajza, isjecena

1 1/2 solja rize

(persunovo ili lisce korijandera, pinjole i ljuspice papricice za ukrasavanje - opciono)

Nacin:

Zagrijte polovinu ulja i proprzite luk. Dodajte meso i zacine i dinstajte dok meso ne promijeni boju. Zalijte sa vodom, pokrijte i kuhajte oko 1 sat. Zagrijte preostalo ulje i proprzite reznjeve patlidzana na obje strane. Kad je meso kuhano, poslazite maklubu. Najprije stavite 1-2 K rize na dno serpe / lonca, zatim meso, reznjeve patlidzana, paradajz zatim i rizu. Zalijte sa vodom u kojoj ste kuhali meso, poklopite i na blagoj vatri kuhajte oko 30 minuta ili dok riza ne popije svu vodu. Ostavite jos 10-15 minta po strani, zatim pazljivo prevrnite na posudu u kojoj cete sluziti. Ukrasite sa odabranim sastojcima i uzivajte.

Lamb Saag

My favourite Indian (lamb) dish...I first tried it in a local restaurant and I liked it very much;  I then  researched for a recipe on the internet. Tastes even better...

Ingredients:

1 tsp fenugreek seeds

1/2 tsp cumin seeds

1 cinnamon stick

6 cardamom pods

2 tbs oil

2 onions, diced

2 cm ginger, grated

3 garlic cloves, crushed

1 chilli, sliced

1 kg lamb, cubed

2 pst turmeric powder

1 tsp cumin powder

1/2-1 tsp chilli powderĝ

1 tsp coriander powder

2 bay leaves

1 1/2-2 cups beef broth

1 bunch spinach (frozen ok) - 250 gr

1/2 tsp salt

2 tbs fresh coriander

1/3 cup yogurt 

Method:

Roast first 4 ingredients on a dry pan (until heated trough and aromatic); set aside.

Heat oil, sautee onions for 3-4 minutes. Add meat, garlic, ginger and chilli. Stir until meat change colour, then add roasted spices and all other powdered spices, bay leaves and beef broth. Cover and cook for 1-1 1/2 hours (or until meat tender). Last 10-15 minutes add spinach and season to taste. Garnish with yogurt and coriander before serving (with rice).

Saag Jagnjetina 

 Jedno od najdrazih Indijskih jela sa jagnjetinom. Prvi put sam ga probala u jednom lokalnom restoranu, odusevila se i bacila na trazenjerecepta (na internetu). Moram priznati da je cak i bolje nego u restoranu.

Potrebno:

1 k fenugrek sjemenki

1/2 k kima

1 stapic cimeta

6 cijelih kardamoma

2 crvena luka, sjeckana

2 cm djumbira, sitno rendanog

3 cena bijelog luka, protisnutog / rendanog

1 ljuta papricica, cjeckana

1 kg jagnjetine, isjecene na kocke

2 k turmerika u prahu

1 k kima u prahu

1 k korijandera u prahu 

1/2 - 1 k chili praha

2 lista lovora

1 1/2 - 2 solje govedjeg temeljca / supe

1 veza spinata , moze i smrznuti - 250gr

1/2 k soli

2 K lisca korijandera

1/3 solje jogurta

Nacin:

Zagrijte tavu na na suho proprzite prva 4 sastojka (dok ne pocne mirisati); ostavite po strani.

Zagrijte ulje u serpi / loncu, proprzite luk, zatim dodajte meso, bijeli luk, djumbir i chili. Dinstajte dok meso ne promijeni boju. Ubacite sve zacine, ukljucujuci one u prahu, lovor i zalijte temeljcem. Pokrijte i kuhajte oko 1-1 1/2 sat ili dok meso ne omeksa. Zadnjih 15 minuta dodajte spinat i so. Prije serviranja (sa rizom) stavite jogurt i korijander na vrh.

Moroccan Lamb Kebabs With Vegetable Stack

I'm having a party on Saturday! I need to feed 30 souls; cooking has already started ;-). Next post will be about party food and how to entertain a large group. For now, one recipe from the draft...

Ingredients:

500-600 g  lamb leg, cubed

Moroccan Souk spice (or use your favourites) 

(same amount of each-cumin, coriander, sea salt, garlic, cayenne pepper, cassia, turmeric, cardamom)

Vegetables - mushrooms, eggplant, capsicum, avocado, tomato  (your choice), sliced

Salt, pepper, olive oil 

Method:
Mix spices with meat cubes, tread them onto skewers. Season sliced vegetable.  Grill both a couple of minutes, turning once. Serve kebabs along with stacked vegetable.

Marokanski Jagnjeći Kebabi sa  Slojevitim Povrćem

U subotu organizujem zabavu za moje prijatelje! Treba da nahranim 30 dusa; kuhanje je vec otpocelo ;-). Sljececi post ce biti o tome kako ugostiti veliki broj  i sta pripremati za jelo. Za sada, jedan recept iz drafta...

Potrebno:
500-600 gr jagnjetine, rezano na kocke ( od buta je najbolje)
Marokanski Souk zacin (ili vas omiljeni)
(ista kolicina od svakog- kim, korijander, so, bijeli luk, ljuta paprika, cassia, turmerik, kardamom)
Povrce - gljive, patlidzan, paprika, avokado, paradajz ( vas izbor), rezano na plohe
So, biber, maslinovo ulje
Nacin:
Pospite zacin preko mesa; utrljajte dobro, zatim nanizite na drvene prutice. Zacinite povrce, onda pecite (grilujte) oboje nekoliko minuta na svakoj strani. Servirajte kebabe zajedno sa povrcem slozenim u 'soliter'.

Tomato, Coriander and Cumin Rice with Grilled Lamb

Rice dishes are very often on my table and this is one of my favourite ways of serving it. Perfect as a companion to any kind of red meat. 4 serves -  3,5 WW points each ( add points for meat - in this case 5 points per chop) 

Ingredients: 

Rice-

1,5 tbs olive oil

1 cup long grain rice (Basmati)

1 small onion, diced

3 garlic cloves, crushed

1 tsp cumin, ground

3-4 tomatoes, diced

2 cups chicken or vegetable stock

1/3 cup coriander leaves  

Meat-

4 lamb chops

salt and pepper

spices for meat according to your taste

(I like using coriander, cumin and oregano powder with lamb)

Method: 

Heat oil, add rice and stir for a couple of minutes. Add onion, garlic and cumin. Cook until aromas are released, then add tomatoes, mix well and pour stock. Cover and cook (reduce heat) 20 minutes. Remove pan from heat and let it (covered) cool slightly. Fluff the rice (with a fork) and stir in coriander.

Season lamb chops and grill them 5-6 minutes each side (or according  to your liking). Serve with rice and salad.

Riža sa Paradajzom, Korijanderom i Kimom uz Grilovano Meso

Razliciti prilozi od rize se jako cesto nadju na mojoj trpezi, a ovaj dolje navedeni nacin je jedan od meni najdrazih. Perfektno za servirati sa bilo kojim crvenim mesom.

Potrebno:

Riza-

1,5 K maslinovog ulja

1 solja rize dugog zrna (Basmati)

1 manji crveni luk, sjeckan

3 cena bijelog luka, protisnuta

1 k praha kima

3-4 paradajza, sjeckana na kocke

2 solje kokosijeg ili povrtnog bujona / supe

1/3 solje lisca korijandera, sjeckana krupno

Meso-

4 kotleta (ja sam koristila jagnjetinu)

so i biber

zacini za meso po vasem ukusu

(u ovom slucaju korijander, kim i origano u prahu) 

Nacin:

Zagrijte ulje, proprzite rizu par minuta, zatim ubacite luk i kim. Mijesajte i kuhajte malo zatim dodajte paradajz i supu / bujon. Poklopite, smanjite i kuhajte 20-ak minuta. Smaknite s vatre, ostavite poklopljeno par minuta, zatim viljuskom 'izgrebite' rizu (da se odvoji) i pospite sa liscem korijandera.
Zacinite meso i pecite / grilujte 5-6 minuta svaku stranu (ili duze ako volite dobro peceno). Servirajte sa rizom i salatom.

Lamb Kofta with Humus - Lebanese style

The mix of spices really do wonders for this juicy 'burger'. 

Ingredients:

500 g lamb mince

1-2 garlic cloves, crushed

1 small onion, finelly diced

1/2 tsp coriander powder

1 tsp cumin powder

1/2 tsp paprika, smoked if available

pinch of oregano powder

salt and black pepper, to taste

Humus- 

1 can chick peas, drained, liquid reserved

2 garlic cloves, crushed

1 lemon juice, or to taste

1-2 tbs tahini 

2-3 tbs olive oil 

1/2 tsp cumin powder

salt

Slices of lemon, for serving - optional

Oil for frying

Method:

Mix all ingredients well and leave it at least 30 minutes for flavours to develop. Heat oil in a pan, fry both sides of kofta for a few minutes. Meanwhile, blend all ingredients for humus into a smooth paste; add as much liquid from can as you want your humus to be thick. Serve with a good bread, accompanied with  a lemon slice.

Jagnjeci 'Kofta' Libanonskog Stila

Mjesavina zacina koja je koristena u ovom receptu, zaista cini cudo za ovaj 'burger'.

Potrebno:

500 gr jagnjeceg mljevenog mesa

1-2 cena bijelog luka, protisnutog

1 manja glavica crvenog luka, sitno sjeckanog

1/2 k korijander praha

1 k  kima u prahu

1/2 k paprike, dimljene ako je pristupna

prstohvat origana u prahu

so i crni biber prema ukusu

Homus / Humus

1 konzerva slanutka / leblebija, ocijedjena, tecnost sacuvana

2 cena bijelog luka, protisnutog

1 limun, sok (ili prema ukusu)

1-2 K tahini paste

2-3 K maslinovog ulja

1/2 k kima u prahu

so prema ukusu

Reznjevi limuna, za servirati

ulje za prziti

Nacin:

Pomijesajte sve sastojke i sotavite bar pola sata, kako bi se arome razvile. Zagrijte ulje i przite obje strane kofte nekoliko minuta. U medjuvremenu, napravite humus. Miksajte / blendirajte sve sastojke, dodajte dovoljno tecnosti iz konzerve koliko zelite da humus bude gust. Servirajte sa komadom boljeg hljeba/kruha i  sa  kriskom limuna

Bosnian Pot

It was beginning  of October when we returned to my birth town. Weather was still warm, and my parents' garden full of vegetarian goodness. Much loved 'Bosnian Pot' was waiting for us at the table - my mom's creation. According to Wikipedia -" Bosnian Pot (Bosanski Lonac) is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables."

Traditionally, it's made in a clay pot, cooked slowly using any vegetable / meat available at the time. 

Some sources show that this kind of food was first created by Bosnian miners, who would dig a hole in ground before their shift, make fire, layer large earthenware pots with chunky cut vegetables and some meat and leave it for 8 hours while they're underground doing their job. The dish became very popular for it's flexibility, 'no attending time' and taste. 

I like Bosnian Pot with lots of potatoes, cabbage, lamb and beef and flavoured with parsley and garlic.

Ingredients:

1/4 cup oil

2 onions, chopped

3-4 garlic cloves, chopped 

1/2 kg lamb with bones

1/2 kg beef, chunks

carrots, parsnip, celery

tomatoes (4-6)

6-8 potatoes

2 capsicums

1 eggplant

1/2 small cabage

8-10 black pepper corns  (whole)

Paprika and bay leaves (optional)

salt  / vegetable stock powder

2 dl white whine or water

parsley leaves and crushed garlic for topping

Method: 

Heat oil in a large pot. Layer all chunky cut vegetables and meat according to your likings. Put all spices and wine on top, cover tightly and leave to cook slow for few hours. Garnish with parsley and garlic when served.

Bosanski Lonac

Bio je pocetak oktobra kad smo se vratili u moj rodni kraj. Vrijeme je jos uvijek bilo toplo, a basta mojih roditelja puna vegetarijanske dobrote. Veoma zeljen Bosanski Lonac nas je cekao na stolu - kreacija moje mame.

Prema 'Wikipediji': "Bosanski Lonac je autenticna Bosanska kulinarska specijalnost, cijenjena zbog bogatog ukusa i fleksibilnosti u spremanju. Nemoguce je dati tacan recept za Bosanski Lonac, posto postoje mnoge varijacije, ali glavni sastojci su uglavnom meso i razlicito povrce."

Tradicionalno. ovo je jelo pripremano u zemljanim posudama, krckajuci dugo na nizim temperaturama i koristeci bilo koje povrce i meso koje je dostupno.

Prema nekim izvorima, rudari su bili prvi koji su pripremali ovakvu vrstu hrane. Kopali bi rupe u zemlji prije odlaska u rudnik, lozili vatru, slozili slojeve krupno rezanog mesa i povrca u zemljanim posudama i ostavljali ih pokrivene 8 sati  da kckaju (za vrijeme radnog vremena).

Ovakav nacin kuhanja je postao popularan sirom Bosne iz vise razloga - fleksibilnost u namirnicama, nema potrebe za nadziranjem, kao i ukus.

Ja licno ga volim sa mnogo krompira, kupusa i mjesavinu jagnjetine i govedine, zacinjenu persinom i bijelim lukom.

Sastojci:

1/4 solje ulja

2 crvena luka, sjeckana

3-4 cena bijelog luka

1/2 kg jagnjetine s kostima

1/2 kg govedine, veci komadi

mrkva, persun, celer

paradajz (4-6)

6-8 krompira

2 parike

1 patlidzan

1/2 manjeg kupusa

8-10 zrna crnog bibera

mljevena crvena parika i lovor (po zelji)\

so / vegeta

2 dl bijelog vina ili vode 

lisce persuna i protisnuti bijeli luk za serviranje

Nacin:

Zagrijte ulje u vecoj posudi (sa poklopcem), dodajte slojeve krupno rezanog povrca i mesa. Ubacite zacine i zalijte vinom / vodom. Poklopite i krckajte nekoliko sati. Pri sluzenju pospite persunovim liscem i protisnutim bijelim lukom.

Mechoui - North African Style Lamb Roast

Recipe found in book called "The Butcher" (Leanne Kitchen). Mechoui is dish prepared in many countries of North Africa (Algeria, Egypt, Libya, Morocco, South Sudan, Sudan, Tunisia, Western Sahara, Algeria, Morocco, Tunisia, Mauritania, and Libya). Absolutely delicious!
Happy Christmas to my Orthodox friends!

Ingredients:
2 kg(+) leg of lamb
50 g(+) butter, soft
3 garlic cloves, crushed
3 tsp coriander
2 tsp cumin
1 tsp paprika
1/2-1 tsp sea salt
1/2 cup water
Method:
Preheat oven to 220*C.
Make 1-2 cm incisions all over the lamb. Mix all the spices with butter; rub this past all over the lamb, pushing into incisions. Place lamb into a deep roasting pan; pour water into it. Roast for 10 min, baste with pan juices, then lower temperature to 160*C. Roast for another 3 hours, basting every 20 minutes. Take out of oven, let it rest 15 min before carving. Serve with spice mix of 1 tbs ground cumin and 1 tsp salt (optional) - for dipping.




Pečena jagnjetina na sjeverno-Afrički način

Srećan Božić mojim Pravoslavnim prijateljima!

Potrebno:
2kg (+) jagnjeci but
50 gr(+)maslaca, omeksalog
3 cena bijelog luka, isjeckanog / protisnutog
3 k korijander praha
2 k kima, prah
1 k paprike u prahu
1/2-1 k soli
1/2 solje vode
Nacin:
Zagrijte rernu na 220*C.
Napravite 1-2 cm ubode u mesu. Pomijesajte sve zacine sa maslacem. Natrljajte meso sa ovime, uguravajuci u ubode (kao špikovanje). Postavite jagnjetinu u dublju posudu za pecenje, zalijte vodom. Stavite u rernu na 10 min, zatim prelijte sokovima koji su se ocijedili, smanjite temp na 160*C i pecite jos 3 sata. Zalivajte meso sokovima od pecenja svakih 20 minuta. Kada je gotovo, izvadite meso i ostavite odmarati jos 15 minuta prije rezanja. Servirajte sa mjesavinom od 1 K kima u prahu i 1 k soli (po zelji)- za umakati / soliti.

Greek Style Leg of Lamb

Ingredients:
1 lamb leg
2-4 garlic cloves
2 rosemary springs
salt to taste
oil for rubbing
Potatoes and other vegetables (carrots, parsnip, zucchinis, onions,...for roasting)
Method:
Cut garlic into little sticks (like slivered almonds), tear rosemary leaves from the stalk. Make incisions in the meat with a sharp knife (2,5 cm - 1 in); put one piece of garlic and one rosemary leaf into each incision. You can make as many as you like; I usually make incisions on every 10 cm.
Process (or grind) the rest of garlic, salt and rosemary together. Rub the meat with this blend, oil it.
Put into roasting dish and roast for 1h 30 minutes hour. Prepare vegetables - cut, sprinkle with salt and oil it. After 1 hour 30 minutes, take meat out, lift it and spread vegetables on bottom of roasting dish. Return meat on top of vegetables and bake for another hour (or more, depending on the size of the leg). Let it rest 10-15 minutes before carving.













Jagnjeci But na Grcki Nacin

Potrebno:
1 jagnjeci but
2-4 cena bijelog luka
2 izdanka ruzmarina
so po ukusu
ulje za natrljavanje
Krompir i drugo povrce (mrkva, luk, tikvice...)
Nacin:
Ukljucite rernu na 180*C. Pripremite posudu za pecenje.
Izrezite bijeli luk na male prutice, iskidajte listice ruzmarina. Napravite proreze u jagnjecem butu (2,5 cm duboke), u svaki stavite komadic bijelog luka i jedan listic ruzmarina. Stavite onoliko koliko zelite; ja obicno pravim proreze na svakih 10 cm. Izdrobite ili sameljite ostatak bijelog luka i ruzmarina sa solju. Utrljajte u meso, pouljite.
Smjestite meso u posudu za pecenje, pecite 1 sat 30 min. Pripremite povrce; ogulite , izrezite i nasolite. Nakon sat i 30 min izvadite iz pecnice, dignite meso i ispod uspite povrce. Pecite jos 1 sat do 1sat 30 min, u ovisnosti o tezini mesa.
Kada izvadite iz rerne ostavite odmarati 10-15 minuta prije nego pocnete rezati meso.
Preheat oven to 180*C. Prepare a roasting dish.

Baharat Spiced Lamb Cutlets

Craving something oriental? The easiest way to satisfy your cravings is to use typical spice blends of certain country along with your favorite food.
In next few posts I'll give recipes of spice blends from different parts of the World. Today it is Turkey. This spice blend can be used with any meat.

Ingredients:
2 lamb cutlets for each person
vegetables for grilling (your choice)
olive oil
Baharat Spice mix-
4 teas black pepper
3 teas coriander seeds
3 teas cinnamon
3 teas cloves
4 teas cumin seeds
1 teas cardamom pods
3 teas nutmeg
6 teas paprika
Method:
Grind all spices togheter. Rub lamb cutlets with this blend, salt it (optional). Brush cutlets with olive oil and grill on a very hot pan or bbq. Add some cut vegetables (zucchini, capsicum, eggplant, mushrooms) brushed with olive oil (and grilled), for complete meal. The rest of spice blen keep in a container with lid.

Jagnjeci kotleti sa Baharatom (Turskom mjesavinom zacina)

Najlaksi nacina za isprobati ukuse i mirise neke zemlje je da koristite njihove tipicne zacine. U nekoliko sljedecih postova cu dati recepte za zacine razlicitih zemalja. Danas je to Turska. Ovaj zacin se uglavnom koristi za utrljavanje u meso prije pecenja.

Potrebno:
2 jagnjeca kotleta po osobi
Povrce po izboru, izrezano
Maslinovo ulje
Baharat mjesavina-
4 k crnog bibera
3 k korijander sjemena
3 k cimeta
3 k karanfilica
4 k kima
1 k kardamoma
3 k muskatnog / djeviz oraha
6 k paprike crvene
Nacin:
Sameljite (ili zdrobite) sve zacine zajedno, utljajte u meso, pa ga posolite i premazite uljem.
Povrce (paprike, gljive, tikvice, patlidzani) takodje namazite uljem i posolite
Pecite meso na veoma jakoj vatri - gril ili specijalna tava, zatim i povrce na nesto blazoj.
Visak mjesavine zatvorite u teglicu i cuvajte za sljedecu priliku.

'Tzigerosarma' (Faggots of Balkan)

'Tzigerosarma' is very similar to English Faggot recipe

I made this speciality dish first time during my visit to Bosnia last month. I'm not a big fan of offal, but I wanted at least to give it a try. We had spit (lamb) roast for Easter, and I wanted to use offal and try this Turkish/Greek recipe
(although other surrounding countries make it in a similar way). It's best to use organs of a young animal. I knew basic ingredients, followed my instinct for the rest of them and ended being delighted by taste.

Ingredients:
Internal organs of a lamb
(I used hart, lungs and liver)
1-2 linings of internal fat (Caul fat)
4 bay leaves
2 garlic cloves
1 onion
10 black pepper corns
1 T 'Vegeta', or similar
1,5 cups rice (cooked in 1,5 cups water)
1 large bunch parsley leaves, chopped
3-4 garlic cloves, crushed
1 T 'Vegeta', extra
1 T paprika
1 t freshly ground black pepper
salt to taste
Method:
Cook all organs (except fat linings) with bay leaves, Vegeta, peppercorns, onion and garlic in 2 L of water. Cook rice separately (should be half cooked / still very firm).
Preheat oven to 200*C. Take all organs out of cooking water (reserve it), and mince. Mix really well with rice and all other ingredients. Cut internal fat linings (caul fat) into pieces 15 x 15 cm large. Put 4-5 tablespoons of mixture onto it, and fold shaping a parcel ('sarma'). Place parcels into a deep oven dish. Pour 3-4 cups of reserved water over it and bake for 20 minutes or until fat melted and golden brown.
Note- You can wrap prepared filing into a whole fat lining; that way you get 1 large 'sarma', which is cut into portions later.

Tzigerosarma (Širden)

Tokom moga boravka u Bosni ukazala mi se prilika da probam napraviti ovaj specijalitet, jer smo za Uskrs imali jagnje na raznju, pa su preostali organi mladog jagnjeta. Unutrasnjicu bas i ne volim, ali sam morala isprobati ovo jelo, koje potice iz Turske/Grcke; Slicno se pravi sirom Balkana. Znala sam osnovu recepta; slijedila sam svoj instinkt, dodala puuuno persunovog lisca i bijelog luka,i odusevila se ukusom na kraju.

Sastojci:
Unutrasnji organi jagnjeta
(ja sam koristila srce, jetru i pluca)
1-2 'maramice' unutrasnje masnoce
4 lista lovora
2 cena bijelog luka
1 crveni luk
10 zrna crnog bibera
1 K Vegete
1,5 solja rize (skuhane u 1,5 solju vode)
1 veca veza persunovog lisca, sjeckana
3-4 cena bijelog luka, protisnuta
1 K Vegete
1 K crvene paprike
1 k svjeze mljevenog crnog bibera
so prema ukusu
Nacin:
Skuhajte unutrasnje organe (samo ne maramicu) u 2 l vode sa lovorom, biberom, oba luka i Vegetom. Skuhajte rizu posebno; treba biti upola skuhana i ostati jos cvrsta.
Ukljucite rernu na 200*C.
Izvadite organe iz vode (sacuvajte je) i sameljite. Pomijesajte sa rizom i ostalim sastojcima. Dobro promijesajte. Izrezite maramicu na 15 x 15 cm. Na svaki dio stavite po 4-5 punih kasika punjenja i zamotajte kao sarmu. Slazite u dublju vatrostalnu posudu/tepsiju. Zalijte sa 3-4 solje vode u kojoj ste kuhali organe. Pecite 20 minuta, ili dok se mast ne otopi i ne postane zlatno-zuta.
Napomena- Cijelu masu mozete zamotati u jednu neizrezanu maramicu, tako da dobijete 1veliku 'sarmu' koju kasnije rezete na porcije.

7 Hour Lamb

Slow cooked food is ideal for parties/dinners, when you have so much to do; Put everything together and forget about it for 6+ hours!

Ingredients:
1 lamb leg, 2kg+
1 big onion, peeled, halved
1-2 celery sticks, chunky
2 carrots, peeled, chunky
1 parsnip (or parsley leaves)
2 bay leaves
5-10 pepper corns, whole
1 cup of stock (your choice)
2-3 garlic cloves, peeled
200 ml wine (preferably white)
salt and pepper

Method:
Prepare your slow cooker, or an oven dish with a lid, big enough to fit into your oven.
Heat a small amount of oil in a pan. Salt and pepper lamb leg, massage a bit, then 'seal' it the pan. Turn couple of times.
Sealed leg put in prepared dish/cooker, add all the other ingredients, and leave for:
-7 hours at 120*C (ideal!),or
-5 hours at 150*C, or
-8-8,5 hours at 110*C
When ready, take it out on a serving plate together with better looking vegetable pieces. Rest of the juices and vegetables blend/process/mash; You'll get beautiful sauce/gravy. Pour on the sides of the serving plate.


7-satna Jagnjetina

Potrebno:
1 jagnjeca natkoljenica, oko 2 kg ili vise
1 veliki crveni luk, oguljen, prepolovljen
1-2 stabljike celera, izrezano na krupne komade
2 mrkve, izrezane
1 veci persun, izrezan + lisce
2 lovorova lista
5-10 cijelih zrna crnog bibera
1 solja supe, ili vegeta rastopljena u vrucoj vodi
2-3 cesna bijelog luka
2 dl vina (bijelo ili crno)
so i biber po potrebi
malo ulja

Priprema:
Nasolite i pobiberite meso, lagano utrljavajuci. Na malo ulja propecite ‘nogicu’, tek toliko da dobije boju. Stavite je u vatrostalnu posudu (ili serpu), koja ima svoj poklopac. Rasporedite sve ostale sastojke oko nje, te zalijte supom i vinom. Stavite sve skupa (poklopljeno) u pecnicu/rernu na 120*c i ‘zaboravite’ je na 7 sati.
Ukoliko vam se zuri, mozete pojacati temperaturu na 150*c i peci 5 sati. Efekat ce jos uvijek biti isti – mekano, mirisno meso koje se odvaja od kosti.
Pazljvo prebacite meso u posudu za sluzenje. Najljepse komade povrca ostavite za dekoraciju.Ostalo povrce ispasirajte uz dodatak sokova u kojima se jagnjetina pekla; dobicete divan sos. Uzivajte!
Jagnjetina moze ostati i duze u pecnici , npr ako radite pripremite sve – gurnite u rernu i otidjite na posao. Samo ne zaboravite temperaturu jos malo spustiti (npr 110*C za oko 8-8,5 sati pecenja).