10 March 2016

'Such' (Sač) - Traditional method for outdoor cooking



'Such' is traditional metal dish that is used for outdoor cooking in many Balkan countries, primarily in Bosnia. Its parts you can see below. A large amount of live coals is needed for this kind of slow cooking. Dish is filled, set on its posts above the coals, covered, ring placed on the lid and hot ash is placed on top. It should not be opened during the cooking, as it ensures preserving all aromas.
Sac prka dijelovi Evropa Australija Amerika Kanada  
  Such Parts                                                Bosnian pita cooked under the Such

Ingredients:
4-5 tbs oil
Large cuts of lamb (or any other meat), with bones please
Potatoes, peeled
Other vegetables (optional)
salt and pepper
bay leaves
200 ml water ( or wine)

Method:
Season meat and vegetables, pour oil over it and mix to coat. Place meat first in the dish, then arrange potatoes around. Pour water over it, add bay leaves and place lid on top.
Set such over live coals (heat shouldn't be too strong), place ring on the top of lid and cover with hot ashes and small pieces of live coal. Let it cook for at least 2 1/2 hours. Let it cool slightly (uncovered) before serving.




Waiting for such...You can see on our faces that we were very hungry!
Cekanje da bude gotovo...Na licima nam se vidi da smo gladni!

Tradicionalno pečenje ispod sača

Sac je metalna posuda koja se koristi za pecenje u zaru. Njegove dijelove mozete vidjeti gore na slici. Nista nije tako ukusno kao obrok pripremljen na ovaj nacin. Bitno je pripremiti dosta zara prije pocetka kuhanja. Tokom pecenja, sac netreba otvarati, jer se na ovaj nacin osigurava zadrzavanje svih aroma i ukusa.

Potrebno:
4-5 K ulja
veliki komadi jagnjetine (ili drugo meso), sa kostima molim
krompir, oguljen
drugo povrce (opciono)
so i biber
lovorov list
2 dl vode (ili vina)

Nacin:
Zacinite meso i krompir, pospite ulje po tome i izmijesajte. Smjestite sve u sac (najprije meso, a krompir okolo), ubacite lovor i uspite vodu. Poklopite i smjestite iznad zara koji nesmije biti prejak. Postavite prsten na poklopac, zatim pospite vrelim pepelom i manjim komadicima zara. ostavite peci najmanje 2 1/2 sata. Prije sluzenja, ostavite neotklopljeno da se malo prohladi. Uzivajte!

20 comments:

  1. Za mene bi bila jedna od ovih pita :) Uvijek lijepo okupljanje uz sac.

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  2. Divota! ♥ Nikada nisam gledala kako se peče ispod sača, mada sam dok sam jela meso jela baš jagnjetinu i krompir pečene ispod sača.. Delikates! Sada bih i ja kao Gordana pitu. Ako može krompirušu i to baš doooobro parče :)))

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  3. I always envy southern europe the lifestyle, all this social occasions outdoors!

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  4. Mogu samo da sanjam o tome...zadnji put sam jela jelo pod sačem u Vrnjačkoj Banji pre desetak godina i izuzetrno je ukusno, ovde nema šanse.

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  5. U pravo si.:-) Nema boljeg jela, nego to, što je pećeno u saču. I ja sam ogladnula, gledajuči vas, kako čekate. :-)

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  6. You're making me hungry! Samo cekam da otopli da iznesem svoj. Prijatno! :)

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  7. Volela bih da isprobam ovaj nacin pecenja :)

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  8. Otkad sam tako nešto jela ,dok sam bila mala sa roditeljima na Homolju. Sećam s ejoš ukus. Fantastičan!

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  9. Tak se da uživat! :)) Ne znam kaj bi prije, janjetinu ili ove fine pite!

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  10. Uskršnji ručkovi su nam ovakvi...:)

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  11. Linda tradición Jasna los sabores se mezclan mejor,abrazos

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  12. It is such a nice and explained in details, which is very easy to understandable and also helpful for all. thanks for sharing.
    chowringhee satya niketan

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  13. This is kind of natural way to cook food.. Myyy goshhhh those dishes have very unique smoky flavor when they cooked like this.... Lovely share

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  14. Obožavam meso s krompirom ispod peke i jedva čekam da otvorimo sezonu!

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  15. Jako volim način pripreme "ispod sača" jer ukus hrane je apsolutno neuporediv sa bilo kojim drugim. Pogača pod sačom, vršnikom, crepuljom... je ono što u meni budi želju da odma' pripalim vatricu ☺ Uz sač uvek ide i veće društvo, dobra zabava i trenuci koji se pamte!

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  16. This looks like fun to do ♥

    summerdaisy.net

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  17. It smells so good even through your photos! :)

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