Pasulj

As our waiter in Belgrade called it: "Serbian Caviar".

Pasulj is a bean soup that can be made with or without meat. It's perfect for this time of year. Stick to your ribs food. This is my Tetka Ljuba's recipe and she didn't give me any measurements, but I'll give you the ones I used. It turned out very well...as usual, she didn't steer me wrong.

Ingredients:

1/2 pack of Romano beans, rinsed and soaked overnight.
about 10 cups cold water (you can add more if it's too thick for your liking
1 piece of slanine (smoked bacon...it looks like this..cut into chunks..but, you can use a ham hock or kobasice)
Vegeta (to your liking) and whole pepper corns and sweet paprika (to your liking)
1 carrot, peeled and sliced or medium chopped
1 large red potato, peeled and cut into medium pieces
1 hot Hungarian pepper (they're yellow), medium chopped
1 large onion, medium chopped
1 garlic clove, finely chopped

Method:
In a large soup pot, place beans, water and slanine. Bring to a boil, stirring occasionally so beans don't stick, and skimming off any foam that rises to the surface. Add vegeta, paprika and pepper to taste. Lower temperature and simmer 1 hour. 

Add vegetables, bring back to the boil, reduce heat and continue to simmer for 1 more hour.  

It's done.

Schnitzel

(the picture sucks...my camera..I dunno...)

You'll need:
About a pound of sliced veal
1 cup flour
1 cup bread crumbs
salt & pepper
2 eggs (well beaten)
Oil to fry it in


beat down the veal to about a 1/4 inch.


Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs


Fry in oil.
drain on paper towel

Roasted Red Peppers

Roasted red peppers are something that is on the Serbian table for every special occasion, but particularly at this time of year.
I could eat these with just bread, but it's generally served with dinner or with cold meat.
I love them.


First broil them until the skin is blackened, either on a grill or as I did here, in the oven...because I'm not going outside to do this in January.
Use shepherd red peppers, they're better.


Peel them (which is easy to do when the skin is blackened), and put them in a bowl.
Add garlic, olive oil, vinegar, salt and sugar to your taste


Mix it all together, and let it sit for awhile for the flavours to infuse.
Serve with cold meat, or do like I do and just eat them with a nice chunk of fresh bread.

Cevapcici (Chevaps)

Chevaps are a Serbian institution.
Next to lamb on a spit, this is will be on the grill.
I love them, my Stepson loves them, The Mister...not so much.
So, I don't make them that often. But, when I do...I make a right pig of myself.



You'll need:
1 lb ground beef
1/2 lb each of ground lamb and ground pork
1 egg white
lots of minced garlic (like 4 cloves or more)

In a small bowl mix together the spices for even distribution:
1 tsp salt
2 tsp black pepper
1 or two tsp cayenne pepper
1 tsp white pepper
1 tsp baking soda


Mix all ingredients together well.
I use gloves because I can't stand the feeling, but it's also more sanitary.


Form the chevaps into finger sized pieces


Put them on the grill until done...NOT EVER in the oven.

It's traditionally served with pita bread and chopped onions, but I've served it more often with pita bread and Tzadziki sauce.