Ingredients 5kg red paprika 500ml oil Salt Cooking: Wash the paprika and dr y then arrange on a baking tray and place in an oven pre-heated to 180°C for about 20 minutes, or until the skin begins to blacken and blister. Remove from the oven, cover in a tea towel and allow to cool until they can be handled. Remove the skins from the chillies and cut of f the stems the place in a food processor. Process until smooth (add a little oil to help the process) then pour into a dish. Add half the oil to a pan and stir in the paprika purée. Fr y ver y gently over a low heat, stirring occasionally. As the peppers cook add the remaining oil a little at a time, until the ajvar is thoroughly cooked (about 50 minutes). Take of f the heat and add salt to taste. Warm your jars in an oven pre-heated to 100°C for 10 minutes then pour in the ajvar. Seal the jars immediately and store in a dark, cool, cupboard for 2 weeks to mature before use.
Ingredients 1 medium sized chicken 2 litres water Root Vegetables, 2 carrots, 1 parsnip, 1 parsley root, ½ celery root, 1 leek 1 pepper, salt , peppercorns 250g rice 40g oil 40g melted butter Fresh ground pepper Cooking: Wash chicken and put in saucepan covering with water. Bring to boil and add all root vegetables, pepper, salt and few peppercorns. Simmer until chicken is tender. Wash rice and pour lukewarm water over it and let it sit for 10-15 min; then drain. Place oil into fireproof dish, add finely chopped onion, cook until soft. Once chicken is cooked remove it from the broth and cut into pieces. Strain broth and cut vegetables into cubes. Add rice to soften the onion, pour in ž broth mixture and cook until half soft. Stir root vegetables into rice, add salt and pepper. Place chicken meat over rice and pour more broth if needed. Bake in preheated oven (175-200 degrees C) until rice is tender and meat is brown. Pour heated butter over and sprinkle with fresh ground pepper.
Ingredients Pickled cabbage leaves Rice in a cup coffee 5 tbsp chopped onion 500g mixed ground beef Oil, salt, pepper, red pepper, spices 250g steamed meat Cooking: Cut the onion into small pieces and fry it on oil. Add the ground meat, red pepper, pepper, salt, spices the rice also. Then use the mixture to stuff the pickled cabbage leaves. Line them up in a pot, but first line up pickled cabbage leaves at the bottom of the pot. Put the steamed meat in between the stuffed cabbage leaves. Spill over some hot water and boil it on a silent fire, and then put them in the oven to bake. By the end of the baking, you can add come oil and red pepper (which have been fried before). Cover the pieces with pickled cabbage leaves. Make sure it ends up dry and not very moist.
Ingredients 1 lb ground beef and pork 2 onions 1 egg 1 tsp. salt ½ tsp. pepper Ÿ cup rice Cooking: Washed grape leaves.Fry onions in hot corn oil. Add meat and fry until meat is well done. Cool mixture slightly and then add egg, rice, seasoning and a spring of dill chopped fine. Mix together thoroughly. Place 1tbs of mixture in a grape leaf and wrap up in Sarma fashion. Place Sarma in deep pan, put 2T hot oil, put 2tbs flour and fry together. Remove from fire, add 1tsp paprika, 1/2 cup hot water. Blend and pour over Sarmas. Many prefer to serve it with sour cream.
Ingredients 8 medium green peppers or capsicums 2 tbsp. butter 4 onions, finely chopped 2 small peppers, finely chopped 1 clove garlic, minced ½ cup chopped ham 1 can tomato puree Salt and pepper 4 cups bread crumbs 2 eggs Cooking: Cut a thin slice from steam end of each pepper. Remove seeds and wash. Drop peppers into boiling, salted water and parboil 5 min. Drain thoroughly. Melt butter in skillet. Add onions, garlic and chopped pepper and sautÊ until limp. Add tomato puree, ham, salt, and pepper to taste. Simmer for 15 minutes. Remove from heat, stir in bread crumbs and eggs. Stuff mixture into pepper shells. Sprinkle tops with cracker crumbs. Bake in oven of 180 degrees C for about 25 min. or until stuffing is firm and delicately browned on top.
Ingredients 500g of beans 1 onion 100mls cooking oil 2-3 pieces of red dry capsicum Pepper, salt, flour, parsley, mint Cooking: Wash the bean and leave it to stay in water over night. After that cook it till it boils; drain it and put it in another hot water. Then add chopped onion and capsicum. Continue to cook it till the beans are soft but integral. If there is too much water left, drain the beans. In another bowl fry the chopped onion and paprika on cooking oil and then add this to the beans. Put everything in a pottery saucepan and then pour some parsley, mint, pepper and salt on it. Put the saucepan in the oven and bake it for a while (the beans shouldn't be too dry).
Ingredients 1 kg flour 600g pork 200g oil 4 eggs 1 sachet yeast Cooking: Soak the yeast and after a while put it into flour and prepare the paste. Divide the paste into 4 equal pieces. Use rolling tin to make each of these pieces thin and flat. Chop the meat. Add salt. Put the meat on top of each piece of pasta and spread it. Add oil to the meat and (optionally) add pepper. Put the pastrmajlija (prepared like this) in the oven. Bake it at 250 degrees C. Before it's ready, add 1 egg and finish the baking. Serve it hot.
Ingredients 1 kg flour 1 egg salt ,cooking oil, water Choose filling: spinach, leek, potato, cheese, eggs or cabbage Cooking: Prepare the paste: divide it into two pieces and then each piece divide into 10 equal pieces. Make a "kora" of each piece. "Kora" is a thin peace of paste made by rolling tin. Spread some oil on each "kora" and put one "kora" on another until you use 10 for one big "kora" and the other ten for another big kora. One "kora" should be bigger than another. Take the smaller one and put it at the bottom of a saucepan. Spread the filling. Put the other "kora" (the bigger one) on the filling and place it nicely. Pour some oil on top. Put the saucepan in the oven. Bake it on temperature of 250 degrees C for half hour. Filling: chop the vegetable and fry it on oil for a while.
Ingredients 1 cup of white rice (100 gr) 1/2 cup of water 1 l of milk 7 tbsp of sugar 1/2 tbsp of cinnamon Cooking Cook rice with a little bit of water, then after it boils, add 1 l of milk and mix for one hour (you don't have to mix all the time, just occasionally). When it cools down put in 4 little plates and garnish with cinnamon.