Saturday, February 21, 2015


Bosnian Stuffed Peppers
8-10 white peppers (2.4-2.8 oz OR 70-80 g each) or cubanelles
1 1/3 lb (600 g) ground beef
1/3 cup (80 g) rice
1 large potato (finely chopped)
1 small onion (finely chopped)
2-3 cloves garlic (finely chopped)
1 tbsp flat-leaf parsley (finely chopped)
1 egg
2 tbsp tomato puree
1 tsp Vegeta spice
1 tsp salt
½ tsp black pepper (freshly ground)
       + for the sauce
2-3 tbsp cooking oil
2 tbsp flour
1 tsp ground paprika
1 tsp salt
½  cup (120 ml) tomato puree
4 cups (1 l) water

Wash and dry peppers. Cut open the top and remove all the seeds and membranes. Set aside.
Cook the rice halfway (about 5 minutes) and strain. Set aside.
Finely chop vegetables.
Place ground beef in a medium bowl and sprinkle with all the spices.
Add all vegetables, rice, egg and parsley and mix into a compact mass.
Stuff each pepper and set on a plate next to the stove.
Heat 3 tbsp of cooking oil in a frying pan. Lightly brown peppers on each side (just until fragrant, remove from the pan and place back on the plate.
Pour the oil from frying into a cooking pot. You will make the sauce now.
Lightly heat the oil, add 2 tbsp flour and stir gently until smooth.
Add ground paprika and salt and stir for about 1 minute. Don’t let it burn.
Add tomato puree and water. Stir and let it boil.
When the sauce starts boiling, place all the peppers inside. Turn the temperature down to medium and simmer for about 45-50 minutes in a half covered pot.
Serve with mashed potatoes

1 kg beef
1 cabbage (cut into bite sized wedges)
2 -3 carrots (peeled and cut into bite sized pieces)
3 -4 large tomatoes (cut up in wedges)
3 -4 large potatoes (peeled and cut up in wedges)
2 onions (cut up in wedges)
2 garlic cloves (sliced)
2 green bell peppers (cut up in wedges)
1/2 tablespoon cooking oil
1/2 tablespoon vinegar
salt and pepper
white wine

Cut up vegetables in large pieces.
Cut meat in large, bite sized pieces.
Layer meat and vegetables in a large soup pot. (one layer of vegetables, one layer of meat, and so
Add 1-2 dl (deciliters) of white wine and water. (I just eyeballed water and wine. Added about 1 to 1 1/2 cups total).
Cook until meat and vegetables are cooked. (Mine took about 2 1/2 hours on low to medium heat).

NOTES: I did not stir this stew. I just let the vegetables and meat simmer together and they took care of themselves. I did not have to add water or extra wine and it turned out great. I also added a few "shakes" of paprika after everything was finished cooking and served with crusty bread.

Balkan Tulumbe Pastries
For the Syrup:
6 1/4 cups sugar
4 cups water
1 tablespoon vanilla
1 teaspoon lemon juice
For the Dough:
6 ounces unsalted butter/margarine
1 1/2 cups water
1/2 teaspoon salt
1 1/2 cups all-purpose flour
6 large eggs
To make the syrup: In a large saucepan, bring the syrup ingredients to a boil. Reduce heat and cook down for 10-15 minutes. Let cool completely and then divide into two large bowls. 

To make the dough: Heat oven to 425 degrees. In a medium saucepan, melt butter in water. Add salt and flour, and stir until dough forms a mass that cleans the sides of the pan. Beat in the eggs, one at a time, until the batter is smooth. 

Line a sheet pan with parchment paper. Fill a pastry bag fitted with a large star tip with dough and pipe 12 (5-inch) lengths onto the prepared pan. Bake about 20 minutes, until the tolumbe puff up and turn golden brown. 

Place hot tulumbe into two bowls of syrup, pushing down lightly. Soak overnight and serve cold the next day.

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