'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.