Cooked meals
Prepare a nice meal for you and your family.
Traditional Serbian dishes, our grandmothers have been preparing for us since ancient times ... and we all know that grandma's old recipes are most delicious.
Homemade sarma from sour cabbagepromenite.
Traditional dish that has survived all the examinations of time and rightfully carries the title of favorite among all generations.If a smell so dominates the kitchen and causes a sense of satisfaction, it is certainly an antique Serbian sarma. Sars can be prepared with leaves of cabbage, cabbage, sour cabbage and fill with various combinations of rice, potatoes and meat, and then serve as an appetizer or main course. Whichever form you have prepared, you will delight both the dear guests and guests.The most common choice of housewives are classic sardines with sour cabbage and ground meat and rice. Let's introduce you a recipe for authentic antique Serbian sarm.Components:1.5-2 kg of ground mixed meatso, pepperbigger head of black onion2 cups of riceleafy sour cabbagedry ribs, dry neck or dry ham cut into slicesa few leaves of loveroil2 teaspoons of sweet ale peppersspoon of sugarIn Bosnia and Croatia they do not support the meat and add one egg per 1/2 kg of meat, and put a stop at the end, when the sarms agree in the sherry. And such sarma is tasty, but more like the taste of boiled acid cabbage and flesh, there is no characteristic shark of antique sarms.Of these ingredients you will get about 50 sarmas of medium size. Cut the large leaves of the cabbage leaves, and from the oversized ones, make three sheets of twisting.By Milenko Petkovic
Lamb under the ashes
Preparation:1. From the old metal barrel, cut off ⅓ at the top to get a ring.2. In the ground, dig the hole of the metal ring diameter and 40 cm depth.3. Place a metal hoop in the hole, fill the interior with wood and set fire to fire. When the wood burns, apply coal and wait for it to burn in order to remain just a grill.4. While the coal is burning, prepare a baking dish.5. Cut the lamb to large pieces, peel the potatoes (do not cut it), purify red and green pepper from stems and seeds and cut into quarters.6. Clean garlic and leave it in a piece, cleanse carrots and cut into large pieces.7. In a suitable bowl, combine lamb, potato, pepper, carrots, parsley, garlic and garlic. Add spices to taste and slowly mix.8. Put the prepared mass in the ground (earthen bowl with a lid), pour water (up to ⅓ containers) and cover.9. Prepared barbecue and coal grill, remove half from the hoop and leave it on the side. In the middle of the grill, put a sealed earthenware vessel and cover with the remaining grill. Leave to bake for 60 min.10. Raise the lid, fill the meat with milk, cover again and return to bake for another 30 minutes Components:4 kilograms of lamb with bones2 kg of medium size potatoes1 red corn pepper1 green paprika babura2 heads of the onion1 head of garlic300 ml of milk3 carrots1 parsley connectionmix of spicespepper.
trips in saft
Today we prepare squashes in saft, some say a dish, but with the patience and love this favorite "male" dish of the south of Serbia can be saved in the house.It's necessary:1 kg of pork or apricot tricks1 connection green1 celery mixture of spices to taste4 garlic cloves2 bay leaves1/2 teaspoons of pepper in the grain5 head of the onion100 g of fleshy dry bacon50 g of tomato puree or thick juiceparsley leaf1 full of spoon of fat4-5 spoons of flour1 teaspoon of ground sweet pepperPreparationClean the scabies and wash, then put in a pot and pour water. Add chopped green and celery, head of onion and 2 garlic berries, bay leaf and pepper. Allow it to be cooked for about 4.5 hours.Cooked squids cool and cut into wider strips.In the pan, grease, add finely chopped 4 heads of onion, pepper in the grain and bay leaf. Insert a finely chopped bacon, so it's good to hold it for about 4-5 minutes.Then pour 4-5 tablespoons of flour and mix it continuously until it is sustained and it does not get a brown color. Add finely chopped garlic, sweet ground pepper and tomato puree.Pour 1.5 l of water and add squashes, so cook them for another 15-20 minutes.At the end of cooking spice and flavor to taste.With a good white wine, nice!
