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In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat of various animals from the grill and the typical side dish Djuvec rice is served. In order to match the German taste, this is served with a mixed salad and French fries, too.
Yugoslavian kitchen was shortly after the Italian the second wave of foreign food, which arrived in...
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Sarma are commonly translated as Serbian cabbage rolls, but can be found everywhere in the Yugoslavian successor states.
In contrast to the cabbage rolls with fresh white cabbage that are common in Germany, these are made with sauerkraut. The whole cabbage heads are fermented with lactic acid. There is also no need to fry the roulades because the cabbage leaves are very moist. 2 servings Ingredients:
For the Sarma:
1/2 cup (150 ml...
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Djuvec is usually made with pork neck. With chicken, it becomes a low-cholesterol version.
The approach is also completely different. I pre-cook chicken legs, then remove the skin, fry with the vegetables and tomato paste, finish cooking the whole thing and at the very end I add the cooked rice. 2 servings Ingredients:
3 chicken thighs
Boiling salted water
3 tbsp canola or sunflower oil
1/2 red bell pepper, cut into strips
50 g onion...
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The dish is a colorful journey through the successor states of Yugoslavia, Greece and Turkey. There is also a touch of Arabia with the Baba ghanoush. And I once cheekily called it a meatball. Meatball? In Germany they definitely don't make them out of lamb and if they are filled, then with Emmental or Gouda and definitely not with Bulgarian sheep's cheese. The grilled vegetables were closer to the original from the Balkans. No...
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This dish can also be found in all of Yugoslavia's successor states. Mixed mince (beef:pork/1:1) is often used. Bosnia is mostly Muslim, so pure ground beef is used, sometimes lamb too.
The original Pljecavica is made from minced meat, some of which is finely chopped. I achieve the same consistency with soaked bread similar to our German meatball. There is almost always garlic in it, but as with the cevapcici, there are no onions in...
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This cream can be found in all former Yugoslav countries, although it is mainly obtained from Croatian restaurants.
It consists of about 2/3 red pepper and 1/3 eggplant. I left out the eggplant because the dominant pepper flavor overpowers the eggplant anyway.
It is mainly eaten with raw onions in grilled minced meat dishes, but is also used as a spread. 2 servings Ingredients:
1 red pepper
salt
black pepper
2 tsp pepper or tomato...
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Fritto misto is found not only in Italy but around the whole Mediterranean sea with various modifications. Of course, in Turkey, the near-East and North Africa no beer is used in the batter but I think with sparkling water you will achieve a similar effect.
One theory says that the Portuguese took the recipe to Japan, where it, adapted to the country, is known as Tempura.
There are in Italy the Fritto misto di verdura with pre-cooked...
Day 1, Sunday, June 19, 2022, arrival
The journey was relatively easy, no traffic jams, sometimes a bit slow-moving traffic due to construction sites. We kept our planned travel time of 10 hours with breaks almost to the minute. The shock came when I refueled. At home, the price of petrol was around €1.90, in Austria on the Autobahn almost €2.40. I thought the Austrians were crazy... I had to be taught better on the way home at a German...
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Djuvec has become a very diffuse term. Some mean the rice that is served with the famous Balkan dishes Rasniji or Cevapcici, others mean Serbian rice meat. After reading up on the subject, I learned that originally it was only meat with vegetables and rice was more optional. History or not, in a former Yugoslav, now Croatian/Serbian restaurant it was and is served as a kind of stew with meat, vegetables and rice, and that's how I got...
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Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or rosemary, on the southern side cumin is a must.
In addition to the minced meat stuffing, I have developed two other stuffings, one with chopped prawns and the other based on a bread dumpling dough with Mediterranean herbs. 2 servings Ingredients:
4...