22 August 2011

'Papaz' Stew


This is an old Bosnian recipe; It origins come from time of 'Ottoman Empire'.


Ingredients
:
1 kg chuck steak, cubed
800 g onion, minced (or chopped very finally)
1 teas (or less)cinnamon, powder
1/3 teas (or less)cloves, powder
2 garlic cloves, crushed
1 teas (+) salt
1/2 teas black pepper, freshly ground
oil for pan
Method:
Oil bottom of your saucepan. Mix all spices with onion well. Put some meat cubes (1/3) over oiled bottom of pan, follow with 1/2 onion mixture. Over that comes 1/3 meat then other 1/2 of onions and at top last 1/3 of meat. Cover and leave 5-6 hours in the fridge (or overnight). Bring slowly to boil and then simmer for 1h 30 min, without stirring (you can shake your pan). Serve with rice, mashed potatoes or cous-cous.


Papaz Ćevab

Ovo je jedan stari recept (adaptiran), koji potice iz vremena Otomanskog Carstva.
Pronadjen je u knjizi Alije Lakisica "Bosanski Kuhar - tradicionalno kulinarstvo u BiH". Zaintrigirao me je prije nekih 20-ak godina, jer mi je bilo prvi put da cujem (procitam) da su se cimet i karanfilici koristili u varivima s mesom. Od tada ga pravim redovno, jer ima izuzetnu aromu, koja nije dominirajuca ('overpowering').

Potrebno:
1 kg govedine (od vrata), rezano na kockice
800 gr crvenog luka, samljevenog ili sitno isjeckanog
1 k (ili manje)cimeta
1/3 k(ili manje)karanfilica, prah
2 cena bijelog luka, protisnutog
1 k soli (+)
1/2 k crnog bibera, svjeze mljevenog
ulje za serpu / lonac
Nacin:
Nauljite dno serpe / lonca koji cete koristiti. Na to stavite 1/3 sjecenog mesa, zatim 1/2 luka, ponovo 1/3 mesa, luk i na kraju zadnju 1/3 mesa. Poklopite i na hladnom ostavite 5-6 sati (ili preko noci). Poslije tog' vremena, izvadite serpu, stavite na ringlu i zagrijte do kljucanja. Smanjite vatru i blago krckajte 1 sat i 30 min (bez mijesanja, mozete treskati).
Servirajte sa rizom, pire krompirom ili kus-kusom.

14 comments:

  1. Nisam nikad cula za ovo jelo ali zvuci mi vrlo interesantno i kad vidim duzinu kuvanja znam da mora biti ukusno;)

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  2. Izgleda primamljivo, ali ne volim kombinaciju slatkih začina s mesom.

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  3. Jako zanmljiv recept, izgleda jako fino!

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  4. Mene je uvek fasciniralo kako to da se kod nas ti začini nisu primili iz turske kuhinje i kako ih nema u receptima. Ovo izgleda fenomenalno i savršeno za jesen koja nam dolazi.

    ps Jasna, ona ciabatta tvoja, u receptu piše držati na hladnom mestu. Obzirom da je u stanu preko 20 stepeni, napolju 34, da li je to hladno mesto frižider ili na sobnoj temperaturi?

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  5. @ Jelena
    Najbolje je da tijesto drzis u frizideru tokom ljetnih vrucina. Ja ga obicno drzim (zimi) u sobi koja se ne grije i gdje je temperatura oko 15 *C. ;-)

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  6. A very delicious recipe and it's great to explore world cuisine!

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  7. Zanimljiv recept, volim klinčiće!

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  8. Hvala Jasna idem da ga smućkam!

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  9. Jasna, ovo izgleda odlično.. I jednostavno, to je najbitnije :)

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  10. hi jasna, this looks like a very special bosnian traditional recipe..mmmm, wonder which one should i do guest post..ha ha ha i am waiting for your write up, then i will publish soonest after.
    I have nominated you as one of the 5 chosen for The 7 Links Tag game, come over and receive it.. thanks and have a nice day

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  11. Hi Jasna, it should be a dish with strong flavors, here in Portugal very well also utilize these two spices.
    Thank you for sharing kisses.

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  12. hi jasna, wow to you too, you are really very efficient, i was just about to notify you- after i complete editing the post ie. the last part of adding the banner at sidebar :)
    a million thanks to you for your willingness to do the guest post for me.really appreciate it. have a nice day :)

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  13. Super jelo ! I mene si zainteresirala. Koja odlična jela se kriju u tradicionalnim kuhinjama, veselim se kada god vidim i naučim neko novo. Hvala ti za recept !

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