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Slatko

Slatko, a scrumptious Serbian welcome

Ingredients:

  • 1 kg plums
  • 1 kg sugar
  • Lemon juice
  • Vanilla
  • Rosette leaf

Instructions:

Slatko is made from slightly ripe plums which are peeled and put in lime water. To make lime water solution dissolve 250 g of lime into 2 l of water, stir and pour 2 more liters of water. Leave it for the lime to fall on the bottom then drain the clear solution (lime water) and put plums in the water. Leave them in this solution for at least an hour and then rinse them well and take out the pips. Using a mix of sugar and 1-2 cups of water make a syrup and cook it on low heat until the mixture reaches the consistency of honey. Add vanilla, lemon slices and a spoon of diluted citric acid. Cooked the prepared plums in this syrup for about 25 minutes and then add the rosette leaves. Take off the stove, cover with a lean, moist cloth and once it has completely cooled pour the slatko in jars.

Kajmak

Kajmak, irreplaceably good

Ingredients:

  • 100 g butter
  • 100 g hard feta cheese
  • 100 gr sour cream

Instructions:

In a bowl whisk the butter with a fork until it’s fluffy. Add crumbled feta cheese and sour cream. Mix it all well. Note: You don’t need to add salt to the kajmak as the feta cheese is salty on its own. If you like a more mild kajmak, add some cream. This 5 minute kajmak makes a wonderful spread and goes great with ćavaps.

 

Note:

That is not real Kajmak, just a lazy way to make a concotion of some cream.
Real Kajmak is made by colecting the film from boild milk and then salting it. It take a long time to collect enough to use, but it is the best! When spread on hot bread it is the best food you can eat.

Gibanica

Gibanica, a pie like no other…

If you wanted us to name a dish found nowhere else but in Serbia, we would say gibanica – a pie who has “sisters” all over the region, but which is unique to Serbia. And you can describe it with only these words – finger licking!

Ingredients:

  • 500 g filo pastry
  • 300 g cheese
  • 2 small cups of oil
  • 2 eggs
  • 1 cup sour cream
  • Some salt if the cheese isn’t salty

Instructions:

Whisk eggs with some sparkling water in a bowl, then add oil and crumbled cheese. Mix it well and then add sour cream. Mix again. Oil the baking dish and line the sheets of filo pastry. First put one layer of filo pastry at the bottom of the dish, then crumble two of them,dip them in the mixture and then spread across the dish. Put one layer again, then spread two crumbled dipped ones and repeat until you run out of the mixture. Save one layer of pastry to put on top. Pour the remaining oil over the top layer. Bake in preheated oven on medium heat until golden brown. Serve while hot. Enjoy!

Karađorđeva steak

Karađorđeva steak, the brilliant invention of a Serbian cook

Loved in Serbia and across the globe. The Karađorđeva steak, or as it is also popularly called “a girl’s dream”, is a dish created by chance but a dish that managed to win over many hearts. There are a couple of ways to make the Karađorđeva steak. Here’s one of them!

Ingredients:

  • 800 g of pork or veal fillet
  • 80–90 g of seasoned kajmak
  • 30 g flour
  • An egg
  • 30 g bread crumbs
  • oil
  • salt

Slice the fillet so that you get a sizeable steak. Pound the meat until it is thin and soft on both sides. Make one edge of the steak thinner so that it could stick easily one the meat is rolled up. Spread kajmak along the thicker edge and roll the meat into a cylinder shape. Coat the stuffed meat with flour and remove the excess flour. Then dip it into the beaten egg on all sides and then in the bread crumbs. Then roll the meat on a clean surface so that the bread crumbs stick better. Fry in hot oil until golden yellow.

Readers Digest #5

A pride of lions, a gaggle of geese … and here’s how we might classify these groups:
• A brat of boys
• A giggle of girls
• A stagger of drunks
• A tedium of accountants
• A stitch of doctors
• A whine of losers
• A jerk of politicians

Readers Digest #4

Ah, marriage. I was standing in front of the bathroom mirror one evening admiring my reflection, when I posed this question to my wife of 30 years: “Will you still love me when I’m old, fat, and balding?”

She answered, “I do.”