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Try the below listed delicious original recipes: Đuveč 500 g meat (lamb, beef or poultry), cut into small pieces Fry the meat in hot oil. If you are using soya instead of meat, you can get the tasty vegetarian version of the famous dish. When the meat is cooked through add the following ingredients: potatoes, green peppers, tomatoe puree, sliced carrots, rice, pepper, salt, parsley. Fry everything for a few minutes. Add 2 cups of warm water and place in the pre-heated oven until the rice is cooked (approx. 20 minutes). Mixed Ražnjići kebab Ražnjici with meat 1 poultry filet Cut the meat, pineapple and pepper into large cubes. Spread a teaspoon of freshly grated ginger over the meat, season with the chillis, oil and salt. Leave for 30 minutes. Place the ingredients alternately on the kebab skewers and grill. Garden Ražnjići 1 small zucchini Slice the aubergine and the zucchinis. If the aubergine slices are too large cut them in half. Salt the vegetables, season with basil, soya sauce and oil. Place the ingredients alternately on the kebab skewers. You can bake the Ražnjići either in the oven (200°C, 15 minutes) or you can grill them on a barbecue. Rice 300 g rice Cook the rice as described on the packaging. Stick the cloves into the peeled onion. Before the rice starts to boil add the rosemary and the onion. Serve the kebabs on the rice. The juice of the Ražnjići will flavour the rice additionally. Sarma (Stuffed cabbage) Sauerkraut leaves Prepare each sauerkraut leaf by removing the root. Filling: fry the finely cut onions and grated carrots. After a few minutes add the rice. When the mixture has stewed for a few minutes, add the minces meat. For a vegetarian version you can use soya mince instead of meat. Add salt and pepper, stir well and remove from the stove. Add the bacon cubes. Fill the leaves with mixture (egg-sized portions) and roll the leaf into the form of a cylinder. Place sauerkraut leaves in the bottom of a casserole dish. Place the rolled Sarma in the dish next to each other. You can add pepperoni, bay leaves and/or rosemary sprigs. Add warm water to the top layer of the Sarma. Cook at a low temperature in the covered casserole dish for 2 hours on the stove. Bake in the oven for 30 minutes without the casserole dish lid.
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Bread with dried fruit 500 g wholemeal flour Add the brown sugar and yeast to a cup of warm water and mix. Mix the flour in a bowl. Make a hole in the flour and add the oil, some salt and warm water to it. Knead the mixture into a dough. Add warm water if necessary, the dough should not be too hard. Knead the dough until it can easily be freed from the sides of the bowl. When the dough has been thoroughly kneaded, add the finely cut fruit and nuts to it knead them into the dough. When the dough is well mixed separate it into 2 pieces and place in the pre-oiled bread forms. Cover the bread and allow to rise to twice the original size. Bake in the pre-heated oven at 185°C until the crust is golden brown. Tufahija 3-4 apples (yellow peel, acidic tasting) Put the sugar in a pot, large enough to put the apples in. Pour in as much water as you need to cover the apples. Whilst the sugared water boils, peel the apples & core each one, so that the stem and kernel is removed. When the sugar water syrup is ready, cook the apples in it for 15 minutes (approximate time). When the apples start to make foam, they are cooked. They should not fall into pieces - it's even better if they stay firm. Then take apples out and mix the ground walnuts with the syrup. Fill each apple with it and decorate with the cream. Serve them cold. Bon appetit! |
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