Osmanli kebabs

Ingredients:

• 600g. fatter mutton
• juice of 1 lemon
• 2 onions
• 200g. rice
• salt and pepper
• 1 teaspoon saffron

Our daily receipt will be famous turkish kebabs, in a one of the many variations known as Osmanli kebabs. Here are the directions:
Wash meat, wipe, cut into bigger cubes, put into a deeper pan, pour lemon juice over, sprinkle with chopped onion. Leave to stand in a cool place for at least 1 hour. In the meantime pick over rice, wash and dry. Heat oil, add rice and cook slowly until glassy, pour in warm water in which saffon has been dissolved, add salt and pepper. Simmer until tender. Thread meat on to skewers without onion. Grill on medium heated gridiron. Turn while grilling and brush with oil, as needed. Put rice on a serving plate and arrange kebabs over it. Serve with some fresh vegetables (spring onions, tomatoes, paprikas or lettuce, with tomatosalad and the like).

Osmanli kebabs

Couregettes with cheese

Ingredients:

• 1kg. young couregettes
• butter for greasing
• breadcrumbs for sprinkling the baking pan
• 150g. kachkaval or cheese
• 50g. butter
• 1 bunch of parsley
• salt and pepper
• 2dl. sour cream

Wash couregettes, cook about 15 minutes in slightly salted water to get soft, but not overcooked. Cool and cut lenghtways. Grease the baking pan or a fireproof dish with butter or oil, sprinkle with breadcrumbs. Arrange the couregettes. Grate cheese, mix it with chopped parsley and fill with it the couregette halves, add saltr and pepper, cover with thin slices of butter or margarine and sprinkle with breadcrumbs. Preheat the oven to 180-200°C and bake about 30 minutes, until the chhese melts and gets slightlybrown. With couregettes stuffed this way serve sour cream mixed with some sugar to taste, as well as the freshly baked pogatcha.

Couregettes with cheese

Stuffed dried paprikas

Click on the link for the modified version of Stuffed dried paprika (stuffed peppers) recipe

Stuffed dried paprikas

Pindzur

Ingredients:

• 1kg. big paprikas
• 500g. unripened tomatoes
• 500g. aubergines
• 2-2.5dl. oil
• salt
• 3-4 cloves of garlic

Wash paprikas, wipe and dry fry on top the stove. Bake green tomatoes and aubergines in the oven. When all the veggie's are baked, peel them, chop and put into a pan, add salt, then pour in oil gradually, stirring all the time and fry at low heat until the mixture is well blended and the given quantity of oil mixed in. Add chopped or crushed garlic, mix. Shape a ball or a cone in the salad bowl and cool well. Serve with grilled meat, warm cornbread, pogatcha and the like. Pindzur is prepared in several variations, depending on local tradition and on personal taste.

Pindzur

Japraci

Ingredients:

• 1kg. rastan
• 400g. beef meat
• 2dl. oil
• 150g. onion
• 80g. rice
• 200g. dry meat
• salt, pepper and parsley

Fresh and young leaves of rastan you have to separate from the stalk and separate the bumped part of the leaf. Wash them in the cold water and cook them in boiling salted water for a couple of minutes. When the leaves are blanched take them out and immediately put them in cold water so that they can preserve the natural color. Until the usage keep them in cold water.

Beef’s meet from the neck or from the shoulder blade should be separated from the bones, any root hairs and fat and chopped with a sharp knife. Peel the onion wash it and chop it in small. Select the rice and wash it, and then drain it good. In a suitable dish on the fat which is already on a hot temperature put the chopped onion so that it can be stewed. On the stewed onion you add the chopped meat ands stew all that together.
When the onion and the meat are stewed you add a certain dose of the prepared rice and stew that all together. You spice the mass with a little bit of salt, milled pepper and parsley and let that all to cool off. On every leaf of rastan you put a spoon of the mass and fold (roll) the leaves. Out the rolls in the pot, pour over the water, let the rolls boil on a hot temperature, and then cook them for about 2 hours on a low temperature.

Suggestion: between japraci you could put dry meat – 1 piece per portion – and cook all that together.
In the end put in the browned flour (in hot fat stew the flour with red pepper and pour that over japraci) and let that boil for few more minutes. Serve them with sour milk.

Source: destination-montenegro.com

Japraci