'Leskovacka Muckalica'- Serbian Pork and Capsicum Stew

Leskovac is a city of southern Serbia. They're famous for producing beautiful red (bullhorn) peppers (capsicums) and their love for grilled meat. Each year in beginning of September, main streets are closed for traffic for 5 days and 'Rostiljijada' ( grilling / barbecuing festival) begins.
The following recipe is product of  grilled leftovers and most loved vegetables from this part of the world. Any grilled meat can be used, but pork is always favourite in this city. The distinctive flavour comes from wood fired smoke, which penetrate the meat during cooking and also from char grilled peppers. For authentic experience, the meal is cooked in a clay / stone pot.  Divine!

Ingredients:
1 - 1,5 kg pork  (bbq leftovers, or specifically grilled for this recipe)
200 g smoked bacon, sliced
4-5 onions, diced
2 tbs oil (or lard)
6-8 garlic cloves
1 kg red bullhorn peppers / capsicums, grilled or oven cooked, peeled
1 can tomatoes (or 4-6 diced tomatoes)
chilly powder / flakes, or dried hot peppers, to taste
salt and black pepper, to taste

Method:
Grill seasoned  meat; leave large pieces (which will be sliced later), or thread cubes onto skewers (adding a few bacon slices between). Wood fired bbq is most desirable for this.
Grill capsicums (or bake in oven) until skin blistered and partially blackened. Place them into a plastic bag to slightly cool, then take out and peel the skin. Slice them and set aside.
Heat oil in a pan, add bacon and onions. Cook until onions slightly change colour. Add garlic, tomatoes, capsicums and meat. Mix well and season to taste. Cover and place in oven for 45+ minutes, on 160-180*C. Take the lid off for the last 10 minutes, if you want more coloured top. Serve with bread and green salad.




Leskovac je grad u juznoj Srbiji. Poznat je po proizvodnji divnih duguljastih crvenih paprika ('roge / silje') i po ljubavi prema mesu sa rostilja / grila. Svake godine, pocetkom septembra, glavne ulice se zatvaraju za saobracaj na 5 dana i 'Rostiljijada' pocinje.
Sljedeci recept je nastao kao potreba za iskoristenjem preostalog mesa sa rostilja i Leskovackog najdrazeg povrca. Bilo koje meso moze biti koristeno, ali svinjetina je ovdje uvijek najradje koristena. Specifican ukus dolazi od dima sa vatre (drvo), koja penetrira meso i takodje od pecenih paprika. Za autentican dozivljaj, obrok je kuhan u glinenoj / kamenoj posudi. Bozanstveno!

Potrebno:
1-1,5 kg svinjetine (ostatke sa rostilja, ili posebno pecene za ovu priliku)
200 gr dimljene prosarene slanine, sjeckane
4-5 glavica crvenog luka, sjeckanog
2 K ulja (ili masti)
6-8 cena bijelog luka, cjeckanog
1 kg crvenih paprika (pecenih i oguljenih)
1 konzerva paradajza u soku (ili 4-6 sjeckanih svjezih)
Prah ljute paprike ili susena ljuta papricica, po ukusu
so i crni biber, po ukusu

Nacin:
Meso zasolite i ispecite na rostilju (vatra od drva daje najbolju aromu); ostavite vece komade, ili izrezite na kockice i nanizite (sa malo slanine) na drvene stapice. Paprike ispecite i ogulite. Isjeckajte i ostavite po strani.
Zagrijte ulje, proprzite luk i slaninu. Dodajte paprike, bijeli luk, paradajz i meso. Promijesajte, provjerite ukus. Poklopite i stavite u rernu na 160-180*C, oko 45+ minuta. Otklopite zadnjih 10 minuta, ako zelite bolje zapeceno po povrsini. Servirajte sa hljebom i zelenom salatom.

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.

Hungarian Goulash with Soft Dumplings

The Weather is much kinder today - temperatures are lower and wind doesn't blow so strong....relief for fire fighters and residents!  There are a few critical areas left, but not so concerning.

I've returned to putting my kitchen together ...Floor and walls done, some of the 

cabinets are in place. Wall tiles and stone benchtop are next ...

Meanwhile, we need to eat to!

Good thing about this meal is that you need only one pot, and it can be cooked on your stove, or in oven. Some of ingredients (oregano, cumin)  are not used in traditional recipes, but I added them according to my taste. 

Ingredients:

Goulash-

2 tbs lard (or oil )

1 kg beef (chuck, rump) or pork, diced

4 onions, chopped

4-6 garlic cloves, crushed

1/2 tsp black pepper

1 tsp chilli powder (or less)

1-2 tsp cumin

2 tbs paprika (smoked preferably)

3 oregano sprigs

1/2 cup red wine

2-3 tbs tomato paste

water to cover

2tbs Vegeta or beef  (chicken) stock powder

Parsley leaves for garnishing

Dumplings-

1 egg, beaten

1/2 cup milk

1/2 cup plain flour

1/2 cup SR flour

1/4 cup semolina 

pinch of salt

Method:

Heat lard / oil in a large pan. Saute onion for a couple of minutes, add meat and cook until changes colour. Add spices and other ingredients. Mix well, cover and cook for 1,5-2 hours on slow heat. 

Dumplings- Mix all ingredients into a sticky dough. Take spoonfuls (or ice cream scoops) and place into goulash. Cover and cook for 15 minutes more. Garnish with parsley and serve.

Note- If using oil instead of lard, add a bit of speck or panceta for authentic taste.

Madjarski Gulaš sa Mekanim Knedlama

Vrijeme je mnogo ljubaznije danas - temperature su nize i vjetar vise ne duva tako jako...veliko olaksanje za vatrogasce i stanovnike! Nekoliko kriticnih erija je ostalo, ali nista nije veoma zabrinjavajuce.

Vratila sam se sastavljanju moje nove kuhinje...Podne plocice postavljene, zidovi zavrseni, dio kabineta postavljen. Ostaje da se postave zidne plocice i postavi radna povrsina...

U medjuvremenu trebamo i jesti!

Dobra strana ovog jela je da sve mozete pripremiti u jednoj posudi i moze se kuhati u rerni ili na ploci. 

Neki od sastojaka (oregano, kim) se tradicionalno ne koriste u gulasu,... recept sam prilagodila mom ukusu.

Sastojci:

Gulas-

2 K masti (ili ulja)

1 kg govedine za kuhanje (ili svinjetine), rezane na vece kocke

4 crvena luka, sjeckana

4-6 cena bijelog luka, protisnutog

1/2 k crnog bibera

1 k cili praha (ili manje)

1-2 k kima u prahu

2 K paprike

3 izdanka oregana

1/2 solje crvenog vina

2-3 K gustog paradajz pirea

voda (samo da pokrije)

2 K Vegete ili slicno

listovi persuna za posuti

Knedle-

1 jaje

1/2 solje mlijeka

1/2 solje brasna

1/2 solje samodizajuceg brasna

1/4 solje griza

malo soli 

Nacin:

Zagrijte mast (ili ulje), proprzite luk. Dodajte meso, prodinstajte, zatim ubacite ostale zacine. Promijesajte, zalijte vodom i pokrijte. Kuhajte oko 1,5-2 sata na slaboj vatri.

Knedle- Umijesite tijesto od svih navedenih sastojaka; biti ce blago ljepljivo. Kasikom ili hvataljkom za sladoled vadite knedle i spustajte ih u gulas. poklopite i kuhajte jos dodatnih 15 minuta. Ukrasite persunovim liscem i servirajte.

Napomena- ukoliko koristite ulje umjesto masti, dodajte komadic slanine ili pancete u kuhanje za autentican okus.

Beef Buffad

It is cold and rainy outside...And the best way to warm up,  is to make a slow-cooked, hearty meal.
I love Indian curries, especially in winter time.

Ingredients:
2-3 tbs oil
2 onions, sliced
2 garlic cloves, chopped
2-3  red chillies, chopped (large, mild-ones)
3,5 cm ginger, grated
750-800 g chuck steak, cubed
1/2 tsp chilli powder (optional)
1 tsp turmeric
1/2 tsp pepper
1 tsp cumin seeds, powder
1 tbs coriander seeds, powder
1/2 tsp cinnamon
1/4 tsp ground cloves
1 1/2 cup coconut milk
salt to taste
1/4 cup vinegar
Method:
Heat oil, sautee onion, add garlic, chilli, ginger and meat. Brown them a bit, then add all aromatics, mix and cover with coconut milk. Cover and cook for 1 1/2 hours. Season with salt, add vinegar and cook for another 1/2 hour. Serve with rice.


Indijski Govedji Gulash (Buffad)

Vani je hladno i kisa pada uporno...Da bi se zagrijali, najbolje je konzumirati nesto toplo, zasitno i sto se dugo krckalo. Obozavam Indijske obroke (karije) u zimskom periodu!

Potrebno:
2-3 K ulja
2 crvena luka, sjeckana
2 cena bijelog luka, isjeckana
2-3 crvene papricice, blago ljute
3,5 cm djumbira, rendanog
750-800 gr govedine (od vrata, za kuhanje)
1/2 k praha ljute papricice (po zelji)
1 k turmerika
1/2 k bibera
1 k kima u prahu
1 K korijandera u prahu
1/2 k cimeta
1/4 k karanfilica
1 1/2 solja kokosovog mlijeka
so po ukusu
1/4 solje sirceta / octa
Nacin:
Zagrijati ulje, proprziti luk, dodati, bijeli luk, djumbir, papricicu i meso. Propirjati, zatim dodati aromaticne zacine, promijesati i zaliti kokosovim mlijekom. Pokriti i krckati 1 1/2 sat. Provjeriti ukus, naliti sirce i kuhati jos pola sata. Servirati s rizom.

Serbian Bean soup ('Pasulj')

This is one of favourite winter dishes in Balkan countries. I'm presenting Serbian recipe, although in many surrounding countries it's made in a similar way. Every family has their own recipe, which is never written, because they use what is available at moment and /or according to personal taste.

Ingredients:
2-3 tbs lard (or oil)
2 medium onions, chopped
2-3 garlic cloves, finelly chopped
2 carrots, chopped
1 parsnip, chopped (or celery stalk)
2 tbs paprika
1-2 capsicums (or large chilies), whole or chopped (optional)
smoked hook / sausages / streaky bacon (anything available, but smoked)
250-300 g dried beans (Borlotti),  (soaked overnight)
salt and pepper
2 bay leaves
1-2 tbs vegetable, beef or chicken stock
parsley leaves
Chili powder or hot paprika, if you like it spicy
(I always add 1-2 tsp cumin - not used traditionally)
Water (1,5-2 L)
Method:
If you didn't soak beans overnight, cook it for 30 minutes with a tsp of soda  in plenty of water. Throw the water  after cooking.
Heat lard in a large sauce pan, sautee onion, add other fresh vegetables and smoked meat (sausages). Cook for 5-6 minutes. Add paprika, beans, spices and water. Mix well and cover. Cook for 1-1,5 hours (or longer if beans hard). Check the taste, add salt and pepper and sprinkle with parsley leaves. Serve with crusty bread and sliced raw onion  (or other salad).

Srbijanski Pasulj 

Pasulj (grah / fažol / bob) je jedan od zimskih favorita na trpezama u Balkanskim zemljama. Navodim Srbijanski recept, mada se slicno priprema i u okolnim zemljama. Svaka porodica ima svoj recept, koji se nikada ne zapisuje, jer se obicno koristi ono sto je pristupacno u datom trenutku ili prema osobnom ukusu.

Potrebno:
2-3 K masti ili ulja
2 crvena luka, sjeckana
2-3 cena bijelog luka, sitno sjeckana
2 mrkve, sjeckane
1 korijen persuna, sjeckan (ili stabljika celera)
2 K paprike u prahu
1-2 paprike, svjeze, sjecene ili cijele ('Roge' su najbolje)
dimljene potkoljenice, kobasice ili slanina, sta god je pristupacno
250-300 gr graha/pasulja/fazola 'Šarenca' (potopljen u vodu prethodnog dana)
so i biber
2 lovorova lista
2 K Vegete ili gotov  govedji/pileci/povrtni bujon 
lisce persuna
ljuta paprika ili chili, ako volite ljuto
(Ja obavezno dodam 1-2 k kima - sto nije uobicajeno u tradicionalnim receptima)
1,5-2 L vode 
Nacin:
Ako grah niste namocili prethodnog dan, kuhajte ga u dosta vode sa 1 k sode bb oko 30 minuta. Bacite vodu.
Zagrijte mast u vecoj serpi / loncu, proprzite luk, pa dodajte ostalo povrce, dimljeno meso (kobasice...)Dinstajte oko 5-6 minuta, zatim ubacite papriku, grah, zacine i vodu. Promijesajte i poklopite. Kuhajte 1-1,5 sata (ili duze ako je grah jos tvrd). Provjerite ukus, dodajte so i biber, pa pospite liscem persuna. Servirajte sa dobrim kruhom / hljebom i reznjevima crvenog luka (ili drugom salatom).

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.

Smoked Hocks and Red Cabbage Stew

One of the top 3 favourites in my family...we all love it! 

Sauerkraut is often used instead of fresh cabbage. In that case, don't add salt and /or stock powder, as sauerkraut can be very salty.

Ingredients:

2-3 tbs oil

1 large onion, chopped

1 large carrot, sliced

150 g speck (bacon), chopped

1 large or 2 small smoked pork hocks

2 garlic cloves, crushed

8-10 black pepper corns (cracked)

1-2 bay leaves

1 small red cabbage, cut into wedges (white cabbage is OK)

1 can diced tomatoes

'Vegeta' or other vegetable/chicken stock powder

2-3 tbs white vinegar (only if using fresh cabbage)

peeled potatoes (optional)

water as needed

salt and pepper to taste

Method:

Heat oil in a large  pan; sautee onion and bacon. Add carrots, garlic, hocks and spices. Mix then add all other ingredients, finishing with cabbage and canned tomato. Pour some water, bring to boil, then lower heat and cook for 2 hours. Check the taste, adjust it and serve with rice or mashed potatoes.

Crveni Kupus sa Dimljenom Potkoljenicom

Jedno od 3 najdraza jela u mojoj porodici...svi ga volimo! Ukoliko koristite kiseli kupus, ne dodavati so i Vegetu, prije nego probate ukus.

Potrebno:

2-3 K ulja

1 veci crveni luk, sjeckan

1 veca mrkva, oguljena i izrezana

150 gr mesnate slanine, cjeckane

1 veca ili 2 manje prasece dimljene potkoljenice

2 cena bijelog luks, protisnuta

8-10 zrna crnog bibera, napuknuta (pritisnuti ravnom stranicom noza)

1-2 lista lovora

1 manji crveni kupus, rezan na rebarca (moze i obicni bijeli)

1 konzerva paradajza, sjeckan

Vegeta (po potrebi)

2-3 K bijelog sirceta , samo ako koristite svjez kupus

nekoliko oguljenih krompira (po zelji)

voda po potrebi

so i biber, po potrebi
Nacin:
Zagrijte ulje u vecoj posudi, proprzite luk i slaninu. Ubacite mrkvu, bijeli luk, potkoljenice i ostale zacine. Promijesajte na vatri par minuta, zatim ubacite sve ostale sastojke; neka kupus i konzervirani paradajz budu zadnji. Zalijte sa malo vode, dovedite do vrenja i zatim krckajte oko 2 sata. Provjerite ukus i sluzite sa rizom ili pire-krompirom.

'Papaz' Stew

This is an old Bosnian recipe; It origins come from time of 'Ottoman Empire'.


Ingredients:
1 kg chuck steak, cubed
800 g onion, minced (or chopped very finally)
1 teas (or less)cinnamon, powder
1/3 teas (or less)cloves, powder
2 garlic cloves, crushed
1 teas (+) salt
1/2 teas black pepper, freshly ground
oil for pan
Method:
Oil bottom of your saucepan. Mix all spices with onion well. Put some meat cubes (1/3) over oiled bottom of pan, follow with 1/2 onion mixture. Over that comes 1/3 meat then other 1/2 of onions and at top last 1/3 of meat. Cover and leave 5-6 hours in the fridge (or overnight). Bring slowly to boil and then simmer for 1h 30 min, without stirring (you can shake your pan). Serve with rice, mashed potatoes or cous-cous.


Papaz Ćevab

Ovo je jedan stari recept (adaptiran), koji potice iz vremena Otomanskog Carstva.
Pronadjen je u knjizi Alije Lakisica "Bosanski Kuhar - tradicionalno kulinarstvo u BiH". Zaintrigirao me je prije nekih 20-ak godina, jer mi je bilo prvi put da cujem (procitam) da su se cimet i karanfilici koristili u varivima s mesom. Od tada ga pravim redovno, jer ima izuzetnu aromu, koja nije dominirajuca ('overpowering').

Potrebno:
1 kg govedine (od vrata), rezano na kockice
800 gr crvenog luka, samljevenog ili sitno isjeckanog
1 k (ili manje)cimeta
1/3 k(ili manje)karanfilica, prah
2 cena bijelog luka, protisnutog
1 k soli (+)
1/2 k crnog bibera, svjeze mljevenog
ulje za serpu / lonac
Nacin:
Nauljite dno serpe / lonca koji cete koristiti. Na to stavite 1/3 sjecenog mesa, zatim 1/2 luka, ponovo 1/3 mesa, luk i na kraju zadnju 1/3 mesa. Poklopite i na hladnom ostavite 5-6 sati (ili preko noci). Poslije tog' vremena, izvadite serpu, stavite na ringlu i zagrijte do kljucanja. Smanjite vatru i blago krckajte 1 sat i 30 min (bez mijesanja, mozete treskati).
Servirajte sa rizom, pire krompirom ili kus-kusom.

Chorbanac - Bosnian 'Soupy' Meat Stew

Traditionally it's made in a big cauldron, outdoor on open fire.

Ingredients (10+ servings)
1 kg chuck steak
1 kg lamb, preferably on the bone
1 kg pork, or chicken - your choice
1 kg onion, chopped
2-3 tbsp oil
2-4 garlic cloves, chopped
1 bay leaf
1 chilli, chopped or chilli powder
2 tbsp paprika
1/2 -1 teas black pepper, freshly grounded
2 medium potatoes, grated
1 bunch of parsley leaves
1-2 tbsp flour
2-3 tbsp vegetable stock powder (Vegeta)
200-250ml white vine
salt to taste
Method:
Heat oil, fry onion until translucent - add meat (cubed) and seal it. Add paprika, flour - mix well and other ingredients except potato, vine and parsley. Pour a lot of water (should cover meat well + allow some for evaporation), bring to boil and cook for 2 hours. After this time you can add the rest of ingredients; cook for another 5-10 minutes. Serve with rice, pasta or some kind of strong bread.


Corbanac
...najbolji je kuhan u kotlicu, na otvorenoj vatri, u velikim kolicinama, za prijatelje kada vrijeme zahladi. Rezultat isprobavanja i eksperimentisanja sa mnogim receptima.

Sastojci za 10 osoba:
1 kg govedine, najbolja od vrata
1 kg jagnjetine, moze sa kostima
1 kg svinjetine ili piletine (po zelji)
1 kg crvenog luka, cjeckanog
2-3 kasike ulja
2-4 cena bijelog luka
1 lovorov list
1 srednja ljuta papricica ili chili puder
2 kasike crvene paprike
1/2-1 kasicice crnog bibera u zrnu (ili mljeveni)
2 srednja krompira, sjeckana ili strugana
svezanj persunovog lisca
1-2 kasike brasna
2-3 kasike vegete
200-250 ml bijelog vina
so po ukusu
Priprema:
Zagrijati ulje, te dodati luk. Dinstati dok ne promjeni boju. Ubaciti meso sjeckano na kocke (postoji misljenje da je corbanac bolji ukoliko je meso masnije – ja ipak odvojim najmasnije dijelove). Dinstati jos nekoliko minuta, a zatim dodavati ostale sastojke: crvena paprika, brasno, i sve ostalo osim krompira, vina i persuna. Naliti dosta vode te ostaviti 2 sata da pomalo vrije. Poslije tog’ vremena istrugati krompir, nasjeckati persun i doliti vino. Probajte ukus i dodajte soli i bibera po ukusu. Ko voli ljuto moze dodati vise chilija. Nakon 5-10 minuta corbanac je gotov.
Posluživanje
Sluzi se sa vrucom pogacom, moze i tjestenina ili riza.
Salata po vasem izboru!