Taste, and then try yourself in the culinary art. Bon appetite!
You need flour, salt and water. You make dough tough as if you were making it for a pie. When it stands a little bit you cut with a knife small balls which with a rolling pin are stretched and then fried in the hot oil on both sides. Presukaci are being served with young or old cheese, jam or honey.
White potato is cooked until it is completely cooked. When it is cooked the water is not drained but instead we add into that water wheat flour so that it absorbs the water and we are cooking that mixture until the flour is cooked. Then you remove the mixture from the stove, and you add the already prepared fat (dairy product). Fat is made of a little bit of butterfat, as fatty as possible cheese and kajmak. When we put in the fat then with a tenderizer we are smashing the potato until you get an assimilated mass.
Kacamak is served with sour milk (yogurt) or sauerkraut.
Dry cooked sheep´s meat – of specific taste and smell.
It is usually prepared with "rastan", though in the national restaurants it is served as a main course.
Rastan is a green plant from the family of cabbages. It is characteristic for our area and it is picked in the leaves which are then washed and chopped, and then cooked with a chopped carrot and onion. Near the end of the cooking you add the small chopped white potato. With rastan you have to cook some more fatted dry meat in order for rastan to get the right aroma and taste.
The basic characteristic of this meal is the dish in which this meal is prepared. Iron pan is a dish which most often is made of cast iron and it is used to cover the pan with meat and potato. Then you throw all the embers from the hearth, and in that way the meat and the potato are baked. The meal is extremely aromatic and tasteful because “sac” (IRON PAN) does not allow the liquid and the smells to evaporate.
You make a mixture for pancakes – for that you need flour, water and milk and eggs, depending on the amount of the mixture that you are making. The mixture for pancakes should be half thick, so that it has thickness, but that it can be spread over the pan. Pancakes are fried, and then they are being arranged in a baking pan which will later go in the oven. Pancakes are then put one onto another, and in the meantime you make a filling from kajmak, old cow’s cheese and sour cream. You put one pancake and then a filling and so on. You put this until you have the filling and the pancakes. The baking pan is then covered with sac (IRON PAN) and the pie is being baked. Montenegrin pie is served with sour milk (yogurt).
You need young cow’s cheese (unsalted). The cheese is crumbled in small pieces, and without any oil or any fat it is mixed on the stove in a regular pan.
Since the cheese is young at the beginning it releases all the liquid and then we add the wheat flour so that we can make porridge. Then incessantly we have to stir the mixture until it starts releasing fat. When it releases fat the meal is prepared and it should be only salted. With this meal usually white cooked potato and sour milk are being served.
You need 1,5 kg of lamb meat from shoulder blade or lion of meat, 1, 5 l of milk, 3 carrots, 2 laurel leaves, 5 – 6 grains of pepper, 1 kg of potato, parsley and salt.
The meat is washed and put in a pot, and poured over with the milk. You add the entire carrot, laurels, pepper, and salt as you wish. In another pot you should cook the peeled potato in whole. When the meat is cooked you take it out from the pot, you then cut it, and you put in a deeper dish and add the entire cooked potato, and carrot. Then over that you pour the milk in which the meat was cooked and you decorate that with parsley.
For the preparation of japraci you need 1kg of rastan, 400g of beef meat, 2dl of oil, 150g of onion, and 80g of rice, salt, pepper and parsley as you wish, and 200g of dry meat.
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.
Veal meat 140 – 160g for a portion
Choose the veal meat from a leg or from a shoulder blade and chop it into small pieces. Peeled onion should be chopped in small pieces and stewed with meat. Add some salt as you wish, as well as milled pepper, and red pepper. Pour over the water and let it boil on a low temperature; add some tomato in chops, and a lot of parsley. Boil for around 30 minutes. In the meantime prepare “bamije”. Clean them, wash them, easily stew them, and fry them with the onion with the addition of spices (salt, milled pepper). When bamije are almost soft take them off the stove. Arrange the meat in a ceramics bowl with bamije and bake them for another 5 minutes in the oven at 200 degrees. Serve them warm.