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Home , Aspic, Kaymak

SerbianOlivera Grbić Cusine

Translated from Serbian by: Vladimir D. Janković ALL THE TRADITIONAL PLATES

Beograd, 2012.

dereta Olivera Grbić Contents SERBIAN CUISINE Translated from Serbian by Vladimir D. Janković Introduction 9 Original title Cold appetizers 11 Srpska kuhinja NISH STYLE ASPIC 12 Editor-in-Chief: STERLET ASPIC 13 Dijana Dereta ASPIC 15 Edited by: Aleksandar Šurbatović HOOPLA () 16 Soups and broths 19 Artistic and Graphic Design: PICKLED PEPPERS STUFFED WITH AND 17 Goran Grbić DOCK BROTH 21 ISBN 978-86-7346-861-7 AND CHICKEN BROTH 23 SOUR LAMB SOUP 22 Print run: POTATO BROTH 25 1000 copies Belgrade, 2012. BROTH 26 Published / Printed / Marketed by: BEAN BROTH 27 Grafički atelje DERETA SOUP 29 Vladimira Rolovića 94a, 11030, Belgrade BROTH 31 e-mail: [email protected] DRIED SOUP 30 Phone / Fax: 381 11 23 99 077; 23 99 078 Hot appetizers 35 www.dereta.rs FISH SOUP 33 © Grafički Atelje Dereta FRITTERS 36 DERETA Bookstores Knez Mihailova 46, Belgrade; phone: +381 11 30 33 503; 26 27 934 TSITSVARA 37 Dostojevskog 7, Banovo Brdo, Belgrade, phone: 381 30 58 707; 35 56 445 CORNBREAD 39 POLENTA WITH CHEESE 40 MANTLES 41 POTATO DOUGHNUT 43 LAMB KAPAMA WITH DOCK LEAVES 81 MEAT PIE 44 WITH DRY PORK 83 GIBANITZA 45 STEWED WITH 84 SPINACH PIE 47 WEDDING SAUERKRAUT 85 SCRAMBLED EGGS WITH CHEESE & ROASTED PEPPERS 48 87 SCRAMBLED EGGS WITH CRACKLINGS 49 POTATO MOUSSAKA 88 SAUERKRAUT PIE 51 CHICKEN PILAV 89 POTATOES WITH CHEESE 52 CHICKEN IN DOUGH 91 CHEESE STUFFED PEPPERS 53 CHICKEN STEW WITH DUMPLINGS 92 BREADED FRIED PEPPERS 55 VENISON STEW 93 CORN FLOUR 56 VOIVODINIAN SEKELI 95 UZICE STYLE PUFF PASTRIES 57 LESKOVAC JUMBLE 96 Meatless dishes 61 LARD MUFFINS 59 SERBIAN DJUVETCH 97 ROASTED PORK 99 LENTILS WITH RICE 62 TRIPE 100 BACHELOR STEW 63 KARADJORDJE’S STEAK 101 BAKED BEANS 65 HUNTER’S SCHNITZEL 103 DRY RED PEPPERS STUFFED WITH BEANS 66 BEEF IN SAUCE 104 MEATLESS SARMAS WITH FRESH CABBAGE 67 METOHIAN PAN 105 STEWED SAUERKRAUT 69 LAMB COOKED IN 107 NEW POTATOES WITH KAYMAK 70 LAMB KAPAMA 108 Grilled dishes 111 GREEN BEANS WITH MILK AND KAYMAK 71 ROASTED LAMB 109 Meat dishes 75 CEVAPCICI 112 STUFFED POTATOES 73

SAUERKRAUT 76 PLIESKAVITZA (BURGER) WITH KAYMAK 113 LAMB SARMA 77 LITTLE SKEWERS 115 LITTLE SARMA WITH KALE AND MEAT 79 LESKOVAC FRITTERS 116 STUFFED PEPPERS IN TOMATO SAUCE 80 PORK RIB EYE STEAK IN PERITONEUM 117 Freshwater fish dishes 119

SERBIAN DOUGHNUTS 156 FISH STEW 120 LAZY PIE 157 UZICE STYLE TROUT 121 DRY CAKE WITH 158 SMOKED TROUT 123 PUMPKIN PIE 159 DRUNKEN 124 SWEET PIE WITH CHEESE 161 STUFFED CARP 125 STRUDEL WITH POPPY SEEDS AND WALNUTS 162 CARP WITH PRUNES 127 CHERRY SOURDOUGH 163 PIKEPERCH WITH MUSHROOMS AND GRATED CHEESE 128 NOODLES WITH POPPY SEEDS OR WALNUTS 164 PIKEPERCH CHOPS 129 BREADED STERLET 132 TASHKAS WITH JAM 165 PIKEPERCH CROQUETTES 131 ROASTED STERLET 133 PLUM DUMPLINGS 167 RASPBERRY CAKE 168 VASA’S CAKE 169 137 Preserves, compotes, jams 173 CATFISH IN SOUR SAUCE 135 BELGRADE CAKE 171

COLESLAW 138 PLUM PRESERVES WITH WALNUTS 174 139 RASPBERRY PRESERVES 175 SHOPSKA SALAD 141 QUINCE PRESERVES 177 ROASTED PEPPERS WITH 142 WATERMELON RIND PRESERVES 178 POTATO SALAD 143 PEAR COMPOTE 179 SAUERKRAUT 145 QUINCE COMPOTE 181 MIXED PICKLES 146 149 ROSE HIP JAM 182 AYVAR 147 PLUM JAM 183

BOILED WHEAT 150 ORASNITZE 151 VANILITZE 153 GINGERBREAD 155 NISH STYLE GURABIYE 154 INTRODUCTION

Since ancient times, mores and amenities have played an important sebri androle all the in preserving richness of the serbian identity cuisine of a people.is derived Most from of the its geographic,Serbian po- pulation in the Middle Ages were – farmers with a rich tradition, ethnic and cultural diversity, which result from centuries of population mixing. Through the preserved Serbian cuisine recipes, the reader will get to know some ethnic motifs, and only a small part of huge Serbian oldnatural values resources. and respect Today for we nature witness have many never examples been entirely of the suppressedadjustment inof traditionserbia. to a completely different, modern way of life. However, the Cold Appetizers

hen it comes to the traditional cold appetizers in serbian cuisine, Wthe aspic (pihtiye bian dish is made from pork legs, head, ears, and other parts that give ) should be certainly mentioned �irst. This Ser- this dish, cut into equal cubes, is simply a must on each menue. a good jelly. In some parts of the smoked meat is added too, so merous serbian , sauerkraut salad and pickles are served, and domesticWith aspic, : which strongis prepared plum, mainly apricot during or quince winter, rakija in .the time of nu- nIsh stYle aspIc sterlet aspIc

INGREDIENTS: INGREDIENTS: 3,3 lb (1½ kg) of clean porc legs, 2 lb (1 kg) of sterlet meat of leg or ears 1 lb (½ kg) of 1 bunch of greens ½ lb (¼ kg) of mushrooms 1 bay leaf

1 8.5 �l oz (1/4 l) of oil 1A headfew grains of garlic of white pepper salt to taste

RECIPE: RECIPE: take 1 kg (2 lb) of sterlet, ½ kg (1 lb) of onions and (¼ kg) ½ pound of fresh mushrooms.

Aspic is served as appetizer, and you prepare it this way: take 3.3 pounds (1½ kg) of clean theporc foam legs, appears meat of onleg, the and surface, ears (avoid take thosethe pot excessively off the heat greasy and add parts). a bunch Wash of all greens, thoroughly, a bay It is more dif�icult to clean sterlet than any other �ish; the best way is to scald it in boiling put in a larger pot and pour water, until the meat is submerged. Cook over a low heat. When water, and then skin it; you shoud remove its gills and discard them. Chop the onions as �inely as you can, salt them and add in a cup (2,5 dl) of , then fry over a low heat. leaf, a few grains of white pepper, one onion, a head of garlic, and salt, if needed. Cooking When the onions are half fried, chop the mushrooms into small pieces, and add them to the should take 4–5 hours, which depends on when the meat softens. When the meat starts onions. While the onions turn to mush, add the chopped �ish, and let it simmer for a couple falling off the bones, and aspic water becomes sticky, you’ll know that the dish is ready. of minutes. Add some , ground white pepper, and carefuly stir with a scoop. Take off the pot then, and wait until its content settles down. Remove the fat from the Pour the warm water over �ish, until it has submerged, and boil for a half an hour. While choppedsurface, then garlic, pour pour the soup content over througheach dish, a strainer.and then When store thestrained, plates separatein a cool place,meat fromuntil the Removeboiling, dothe not pot stir from the heat, �ish pourwith thea scoop, content just in shake the dishes, the pot and occasionally. put them in Before a cool removing place for aspicbones, is chop set. the larger parts from the leg, and divide it in several deep dishes. Sprinkle with the potaspic from to set. heat, add some �inely chopped , and allow it to simmer a little bit more.

12 13 bean aspIc

INGREDIENTS: 2 lb (1 kg) of pork feet

1 onion 0.9 gal (4 l) of water 1 bunch of greens 210 lb grains (1 kg) of of pepper tetovo beans

RECIPE:

One kilo (2 lb) of pork feet, washed in several waters, put in a pot and pour 4 liters (0.9 im- perial gallon) of cold water. As soon as the water boils, add a garlic head, 10 grains of pep- per, some greens, then salt everything, and boil. The soup should be cooked over low heat. cookWhen until it boils, the beansremove begin foam to from dissolve. the surface. Add salt In to a taste, separate and potdivide place equally some in Tetovo deep dishes.beans, Pourboil them, the aspic then soup, change previously the so-called strained, �irst overwater, each pour dish. the Arrangesecond one, the meatadd some over onion,the beans, and and leave to cool.

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