Muckalica

http://recipes.wikia.com/wiki/Muckalica

Ingredients:

• 1 1/2 pounds boneless Pork shoulder
• 2 tablespoons vegetable oil
• 1/4 cup water
• 3 medium onions, sliced
• 1 medium tomato, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon crushed red pepper
• 1 medium green bell pepper, cut into strips
• 2 ounces feta Cheese, cut into 3/4-inch cubes
• Hot cooked rice

Directions:

• Trim fat from Pork.
• Cut Pork into 1/2-inch slices; cut slices into 1/2-inch strips.
• Heat oil in skillet until hot.
• Cook and stir Pork in oil over medium heat until brown, about 15 minutes; drain.
• Add water, onions, tomato, salt, paprika, pepper and red pepper.
• Cover and simmer until Pork is tender, about 30 minutes, adding water if necessary.
• Add green pepper.
• Cover and simmer until green pepper is crisp-tender, 5 to 10 minutes.
• Top with Cheese.
• Serve with rice.

Pelmeni

http://recipes.wikia.com/wiki/Pelmeni

Ingredients:

• 1 pound ground Beef
• 1 medium Onion, minced
• 1 tablespoon chopped fresh dill or 1 tsp. dried dill
• salt, pepper
• Pelmeni/Vareniki dough
• White of 1 small egg, beaten
• water, Chicken or beef broth
• 1/2 cup butter

Directions:

• Mix ground Beef, Onion, dill, salt and pepper to taste and enough water, about 1 cup, to make soft mixture.
• Roll our Pelmeni/Vareniki Dough, 3 or 4 at a time, to 3-inch circles.
• Place 1-tablespoon filling on each dough round.
• Brush edges with water.
• Fold to form half moons, pinch opposite ends to one another to seal.
• Repeat with remaining balls of dough.
• Brush pelmeni with beaten egg white.
• Bring large pot full of salted water to boil.
• Without crowding, drop pelmeni into boiling water, stirring to prevent sticking, until the pelmeni come to the surface, about 4 - minutes.
• Remove with slotted spoon.
• Melt butter over medium heat and drizzle over pelmeni.
• Or serve pelmeni with sour cream.
• Makes 100 pelmeni.

Raeponty (Serbian-Style Carp)

http://recipes.wikia.com/wiki/Raeponty_%28Serbian-Style_Carp%29

Ingredients:

• 2 Pounds potatoes -- Cooked And Sliced
• salt And pepper -- To Taste
• 2 Pounds Carp Fillet
• 3 Ounces Bacon -- In Strips
• 5 Tablespoons flour
• 1 Teaspoon paprika
• 6 Tablespoons butter
• 2 Medium Green bell pepper -- Chopped
• 2 Large tomatoes -- Chopped
• 2 Large Onion -- Chopped
• 1/2 Cup sour cream

Directions:

• Wrap fish with Bacon strips.
• Season with salt and pepper.
• Mix flour and paprika together.
• Coat fish in flour mixture.
• Melt butter and saute fish for 1 minute per side.
• Layer potatoes into a baking dish, top with fish, peppers, tomatoes and onions.
• Pour sour cream over the top.
• Bake for 35 minutes at 350 degrees.

Cevapcici

http://recipes.wikia.com/wiki/Cevapcici

Ingredients:

• 1 lb ground Lamb
• 1 lb ground Veal
• 1 lb ground Pork
• 1 large yellow onion, peeled and grated
• 3 cloves garlic -- peeled and crushed
• 3 tbsp hot Hungarian paprika, or sweet paprika and a little Cayenne
• 2 tbsp freshly ground black pepper
• salt to taste
• Pinch of freshly grated nutmeg
• olive oil for basting

yoghurt Sauce:

• 1 pint yoghurt
• 1/2 cucumber, peeled, grated and drained 1 hour
• 2 cloves garlic, peeled and crushed
• Juice of 1/2 lemon
• salt and ground white pepper to taste
• Pinch of cayenne pepper

Directions:

• Mix all the ingredients, except the oil, thoroughly and roll the mixture into little "cigars" about 1 inch by 3 inches.
• Rub lightly with olive oil and grill or broil until done.
• These are great on the barbecue.
• Serve with yoghurt sauce.

Szerb Bableves (Serbian Bean Soup)

http://www.recipesource.com/ethnic/europe/serbian/bean-soup1.html

Serving Size : 6.

Ingredients:

• 1/2 lb Beans, white, dry
• 3 lb Beef bones
• 2 ea Carrots -- peeled, sliced
• 1 ea Parsnips -- peeled
• 1 tb Salt
• 1 ea Little Dumplings (recipe)
• 1 tb Lard
• 1 sm Onions
• 2 tb Flour, all-purpose
• 3 ea Garlic cloves -- chopped, mashed
• 1 tb Paprika, hot
• 1 c Yogurt, plain
• 1 t Vinegar, white

Method:

• Soak beans in 1 quart cold water the night before you plan to make soup.
• Next day, drain beans and put aside.
• Put 2 quarts water in a large soup pot and in it cook bones and vegetables with salt over low heat for 2 hours.
• Strain and save liquid.
• Put drained beans into the reserved liquid; add enough water to bring the amount back to 2 quarts.
• Cook covered over low heat till beans are done.
• Make little dumplings and put aside.
• Melt the lard in a frying pan. Wilt onion in it, then mix in the flour and cook over very low heat till the mixture is light brown.
• Remove from heat and mix in mashed garlic and paprika.
• Whip in 1/2 cup cold water.
• Add to the almost ready bean soup and cook the soup over very low heat for at least 10 minutes longer.
  

Note:

This southern Hungarian dish probably appears in Serbian cookbooks as a Serbian dish, where it is hopefully titled “Hungarian Bean Soup”.

Serbian Rice With Meat

http://chris_fra.tripod.com/recipes/erice.html

Serves 4.

Ingredients:

• 500 g veal meat
• 10 g ham
• 1 big onion
• 1 clove of garlic
• 250 g green paprika (peppers)
• 250 g carrots
• 375 g tomatoes
• 2 tablespoons oil
• salt
• 375 ml bouillon
• hot red pepper
• pepper
• 175 g parboiled rice
• 1 bunch of parsley

Preparation:

• Cut the meat in cubes.
• Chop the peeled onions and peeled garlic (very fine).
• Slice paprika, carrots and tomatoes.
• Roast meat and chopped ham with oil in a pan and season with salt.
• Roast onions, garlic and paprika.
• Cook the carrots in the bouillon for 10 minutes.
• Add tomatoes, meat, ham, rice and the other vegetables, season with salt, red pepper and pepper.
• Put the food in a heat-resistantform and gratinate in the preheated oven at 200 C for50 minutes.
• Before serving decorate with fine chopped parsley.

Serbian Goulash

http://www.geocities.com/BourbonStreet/4505/goulash.htm

A goulash in a spicy broth that can be served with cornbread or over mashed potatoes.
A dry red wine such as chianti or merlot goes well with this dish.

Ingredients:

• 1-16 oz.can recipe cut tomatoes
• 1-8 oz. can tomato sauce
• 1-5" stick pepperoni, sliced
• 4 each Kosher hot dogs, sliced
• 1 each green bell pepper, strips
• 1/2 white onion, sliced
• 2 cups water
• 1/2 teaspoon Hungarian paprika
• 1 dash cayenne pepper
• 1 1/2 teaspoons chili powder

Directions:

• Add all ingredients to an eight quart stockpot.
• Stir and bring to a boil, then cover and simmer for one hour, stirring occasionally.

Serbian Ground Beef, Veggie, and Potato Bake

http://allrecipes.com/Recipe/Serbian-Ground-Beef-Veggie-and-Potato-Bake/Detail.aspx

My boyfriend lived in Serbia for 3 years and always begs me to recreate some of his favorite dishes. Based on his sketchy explanations and a little research into Eastern European spices, I concocted this hearty and slightly spicy bake with ground beef, paprika, and vegetables like celery and peppers. Great with a glass of red wine.

Prep Time 25 Min
Cook Time 1 Hr
Ready In 1 Hr 25 Min
Yield: 4 servings

Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 carrot, shredded
• 2 celery stalks, chopped
• 1/2 tablespoon paprika
• 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1 pinch ground cinnamon
• 1 pinch ground cloves
• 1/4 cup water
• 1/8 cup red wine
• 1 cube beef bouillon
• 2 tablespoons half-and-half
• 2 potatoes, peeled and sliced

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
2. In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
3. Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
4. Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
5. Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.