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Wild rabbit meat is known for its unique taste and exceptional tenderness when prepared properly. Although it may seem complex, making a traditional rabbit goulash is straightforward once you follow the right steps. This recipe uses a flavorful marinade, slow cooking, and a blend of spices that together create a warm, comforting dish perfect for any season. Moreover, each step builds flavor gradually, resulting in a stew that is rich, aromatic, and deeply satisfying.

Ingredients:

Goulash Ingredients: - 1.2 kg wild rabbit meat - 400 g onions - 1 head of garlic - 1 pepper - A small piece of celery and ginger - 40 g smoked bacon - 0.5 L red wine - 1 L water - 0.5 L tomato sauce - 1 tablespoon sugar Spices: - 15 peppercorns - 1.5 teaspoons salt - 1 teaspoon vegetable seasoning (vegeta) - 1 teaspoon sweet paprika - 0.5 teaspoon hot paprika Marinade (Pac): - 2 dl wine vinegar - 3 dl red wine - 3 garlic cloves - 10–15 bay leaves - 3–4 sprigs of rosemary

Preparation Steps:

I. Place the wild rabbit meat in the marinade and leave it in the refrigerator for at least 3 hours. In the meantime, chop all the vegetables. II. Fry the onions in fat for about 15 minutes. III. Remove the rabbit meat from the fridge, wash it, and sauté for 10 minutes. IV. Add the chopped vegetables, pour in the wine, and cook everything for 60 minutes. Then add all spices. V. Add the tomato sauce and the tablespoon of sugar, then continue cooking for another 40 minutes. Finally, add parsley shortly before finishing.

The perfect side dish for this wild rabbit goulash is creamy mashed potatoes.

Conclusion:

In summary, wild rabbit goulash is a beautifully rustic dish that rewards patience with deep, layered flavors. Not only does the marinade tenderize the meat, but the slow cooking process also creates a hearty stew ideal for family meals and special occasions. Try this recipe once, and it will certainly become one of your favorite traditional dishes.

Hake is a wonderful choice when you want a tasty meal that requires minimal effort. Not only is it delicate and flavorful, but it also cooks beautifully when pan-fried slowly. In this simple recipe, you’ll learn how to prepare hake using just salt, garlic powder, oil, and a finishing touch of olive oil. Moreover, the method is ideal for beginners, as it delivers consistent results every time.

Ingredients:

- 3 cleaned hake fish - Salt - Garlic powder - Vegetable oil - Olive oil

Preparation Steps:

- First, season the cleaned hake with salt and garlic powder. - Next, heat vegetable oil in a pan over medium heat. - Then, gently place the hake in the pan and fry them for about 50 minutes, turning them several times for even cooking. - Finally, during the last few minutes of frying, drizzle olive oil over the fish to enhance flavor and aroma.

Because the fish cooks slowly, it becomes tender on the inside while developing a beautifully crisp exterior.

Conclusion:

To sum up, this lightly pan-fried hake recipe is perfect for beginners and anyone who enjoys simple yet delicious meals. With minimal preparation and just a few ingredients, you’ll create a dish that is flavorful, comforting, and satisfying. Try it once, and it may become one of your go-to fish recipes.

Preparing brine for drying meat is an essential step in achieving rich flavor and proper preservation. Although the process is simple, the correct ratio of ingredients makes a noticeable difference. In this recipe, you’ll discover a traditional mixture that has been used for generations. Moreover, the method requires only basic ingredients, yet delivers consistent and dependable results.

Preparation Steps (Salamura for Drying Meat):

Ingredients (percentage ratio): - 8–10% salt - 1–1.5% garlic powder or finely minced garlic - 1% crushed hot paprika - 0.3–0.5% sugar - 0.1–0.2% whole black pepper Instructions: - First, combine all ingredients in a bowl and mix thoroughly. - Next, rub the brine mixture generously into the meat, ensuring all sides are coated. - After that, place the meat in a clean container and store it in a cold environment. - Finally, let the meat rest until it is ready for the drying or smoking process.

This method guarantees both flavor and proper curing, creating the perfect foundation for high-quality dried meat.

Conclusion:

To sum up, preparing brine for drying meat is straightforward when you follow the right proportions. Not only does this mixture enhance the taste, but it also supports safe and effective curing. Try this recipe the next time you prepare meat for drying, and enjoy authentic, traditional results.

Enjoy the taste of fall with this old-fashioned dessert — Oven-Baked Pumpkin. Sweet, soft, and naturally caramelized, it’s one of the simplest yet most comforting treats you can make.

Ingredients & Preparation

Wash the pumpkin, slice it into wedges, and remove the seeds. Cut the wedges into smaller pieces and arrange them on a baking tray lined with parchment paper. Bake in the oven for 60 minutes at 220°C until golden and tender.

That’s it — no sugar, no extras, just pure autumn sweetness straight from the oven!

Discover a traditional Balkan specialty — Lamb Liver Fritters (Jagnjeća Sarmica). Juicy, flavorful, and wrapped in lamb caul fat, this dish is richer and more aromatic than classic roast lamb.

Ingredients - 500g lamb liver (black) - 500g ground beef - Lamb caul fat - 3 onions - 2 bell peppers - 3 cloves of garlic - Seasonings: Vegeta, salt, pepper, sweet and hot paprika - 1 egg - 2 tablespoons breadcrumbs - Oil Preparation Steps

I. Preparing the filling Heat oil in a pan, then sauté in order:

- Onions for about 20 minutes, - Garlic and peppers for 15 minutes, adding a bit of water if needed. Add Vegeta, salt, pepper, sweet and hot paprika, and then stir in ground beef, cooking for another 20 minutes. Remove from heat and add egg, breadcrumbs, and finely chopped liver. Mix everything thoroughly.

II. Assembling the fritters Cut the lamb caul fat into smaller pieces. Place a spoonful of the meat mixture on each piece and roll it up tightly (you can use toothpicks to secure if necessary).

Arrange the rolls in a clay baking dish, cover with foil, and bake for 30 minutes at 200°C.

III. Finishing the bake Remove the foil and bake for another 20 minutes until golden brown.

These Lamb Liver Fritters are a true delicacy for those who love rich, traditional flavors — even better than roast lamb itself!

🐑 Boiled Lamb and Soup from a Single Bone

Making a rich and satisfying lunch doesn’t have to require a lot of ingredients. From one lamb bone with some meat, you can prepare three meals in one — tender boiled lamb, a comforting soup, and a flavorful broth that you can freeze and use later for sauces or stews.

🧂 Ingredients: - 1 kg lamb bone with meat - 100 g onion - 50 g carrot - 100 g celery - Salt and pepper - A little oil - Water (about 2.5 liters) - Homemade noodles and parsley for the soup 👩‍🍳 Preparation Steps:

I. In a large pot, heat some oil and sauté the chopped onion for about 10 minutes. Add the lamb bone and sear it for 5 minutes to release flavor. Pour in about 2.5 liters of water, just enough to cover the meat. Add the carrot, celery, salt, and pepper, then cook for about 90 minutes, until the meat becomes tender.

II. Remove the lamb bone and separate the meat from the bone.

III. Strain the cooking liquid to remove any residue.

IV. Take one portion of the strained broth, mix it with the cooked vegetables (mashed), and save it as a lamb broth or creamy soup base — ideal for freezing and using later.

V. For the main soup, pour the remaining broth into a clean pot, add some water (same amount as the strained broth), season with a pinch of vegeta, pepper, and chopped parsley. When it starts boiling, add the homemade noodles and cook for about 10 minutes.

🍽️ Serving Suggestion:

Serve the tender boiled lamb meat with a little salt and olive oil on the side, and enjoy the clear soup with noodles as a perfect warm starter. The extra broth can be stored in the freezer and later used to enrich risottos, sauces, or vegetable soups.

When you’re looking for a quick yet flavorful meal, chicken breast with pickled peppers is a perfect choice. This recipe brings together the tenderness of chicken and the tangy flavor of pickled peppers, seasoned simply but deliciously. Best of all, it’s ready in half an hour, making it an ideal option for a busy day.

Ingredients:

- 300 g chicken breast - 2 pickled peppers - Salt - Ground paprika - Oil

Preparation Steps:

- Slice the chicken breast thinly and heat a bit of oil in a pan. - Fry the chicken on medium heat for about 30 minutes, turning it a few times to cook evenly. - Season with salt and ground paprika while frying. - Toward the end of cooking, add the pickled peppers, allowing their tangy taste to blend with the chicken. - Serve warm as a main dish, paired with bread, rice, or potatoes.

Conclusion: This recipe is a great way to enjoy chicken with a refreshing twist. The pickled peppers balance the flavor, giving the dish both zest and warmth. Quick, simple, and delicious – just the way everyday meals should be.

Making homemade wine is an age-old tradition that turns fresh grapes into a rich and flavorful drink. Whether you prefer red, white, or rosé, the process has its unique timing and techniques. With just grapes, barrels, and patience, you can create authentic wine at home that reflects the character of the fruit you use. Let’s walk through the step-by-step method for crafting your own wine.

Ingredients & Yield

- 100 kg of grapes → yields about 50 liters of wine - The leftover grape mass can later be used for brandy (rakija)

From practical experience:

- 200 kg of red grapes (Merlot & Cabernet) produced 30 liters of rosé wine and 70 liters of red wine. - 100 kg of white grapes (Sauvignon Blanc) produced 50 liters of white wine.

Preparation Steps

Step I – Crushing the Grapes

The first step is mulching the grapes and placing them into barrels. Stems (peteljke) are separated and discarded to avoid bitterness.

Step II – Choosing Wine Type - Rosé Wine: The liquid is extracted from red grapes the next day and placed into a clean barrel or glass container. - White Wine: White grapes are pressed after 7–9 days of fermentation. - Red Wine: Red grapes are pressed after 9–15 days, depending on temperature and fermentation speed. Step III – First Racking

About one month after pressing, the wine is transferred (racked) to another container to separate it from sediment.

Step IV – Second Racking & Bottling

After 2–3 more months, the wine is racked again and finally poured into bottles. At this stage, the wine is ready for storage and enjoyment.

Conclusion

Homemade wine is more than a drink—it’s a tradition, a connection to the land, and a rewarding process that fills your cellar with bottles of your own creation. With a bit of patience and careful timing, you can craft red, white, and rosé wines that rival store-bought varieties and carry the taste of your vineyard into every sip.

If you love trying homemade drinks, this fig liqueur recipe is the perfect way to bring a taste of summer into your glass. With just a few ingredients, you can create a sweet, aromatic, and slightly rustic liqueur that pairs beautifully with desserts or can be enjoyed on its own as a digestive.

Ingredients - 500 g figs - 500 g sugar - 0.4 l water - 0.5 l grape brandy (loza) Preparation Steps - Place figs, sugar, and water in a saucepan. Cook for about 25 minutes, until the mixture becomes soft and mushy. - Allow the mixture to cool, then strain it through a clean gauze. - Add brandy, mix well, and leave to rest for 3 days. - After that, your fig liqueur is ready to be enjoyed. Conclusion

This homemade fig liqueur is not only delicious but also a wonderful way to preserve the natural sweetness of figs. Serve it chilled in small glasses and impress your guests with a unique, handcrafted drink.

Bećar Paprikaš is a beloved traditional Serbian dish that embodies rustic simplicity and hearty flavors. Known as a comfort food prepared with just a few basic ingredients, it is a go-to recipe when you want something warm, filling, and quick. The dish combines caramelized onions, sweet and spicy peppers, ripe tomatoes, and eggs into a creamy, flavorful paprikaš that pairs beautifully with fresh bread or a light salad.

Ingredients

- 3 onions - 4 peppers (one hot) - 3 tomatoes - 3 eggs - 2 garlic cloves - 1 teaspoon salt - A pinch of pepper - Oil

Preparation Steps

Step 1: Sauté the onions Chop the onions into thin slices and sauté them in oil for about 10 minutes until they turn golden and fragrant. Step 2: Add the peppers Cut the peppers into small cubes and add them to the pan. Cook for another 10 minutes until softened. Step 3: Cook the tomatoes Slice the tomatoes and add them to the mixture. Let everything simmer together for 15–20 minutes until the tomatoes release their juices and the liquid reduces. Step 4: Finish with eggs and seasoning Add the eggs, salt, pepper, and finely chopped garlic. Stir continuously for about 5 minutes until the eggs blend smoothly with the vegetables, creating a creamy texture.

Serving Suggestions

Bećar Paprikaš is best enjoyed hot, served with a slice of homemade bread or fresh pita. It can also be paired with a side of cheese or pickles for a truly authentic Serbian experience.

Conclusion

If you are looking for a meal that is both quick and incredibly tasty, this turkey gyros recipe is the perfect choice. With minimal effort, you’ll have a dish that feels like a restaurant favorite, yet it’s made right at home. Best of all, it’s ready in just a few minutes, making it ideal for busy days when you still want something satisfying and flavorful.

Ingredients

- 300g pre-cooked turkey gyros (packaged) - 300g potatoes, cut for fries - Fresh tomato - Salt - Pepper - Oil

Preparation Steps

Step 1: Prepare the gyros Heat the pre-cooked turkey gyros in a skillet for about 3 minutes. No extra oil is needed, as it will release its own flavor. Step 2: Cook the fries In a separate pan, heat oil and fry the sliced potatoes for around 20 minutes until golden and crispy. Season lightly with salt for the best taste. Step 3: Make the salad Slice fresh tomato, season with a pinch of salt and pepper, and drizzle with a little oil if desired. This refreshing salad pairs perfectly with the fries and gyros. Step 4: Serve and enjoy Plate the warm gyros with fries and tomato salad for a complete meal. If you have leftovers, wrap the gyros in a tortilla for a delicious homemade sandwich the next day.

Conclusion

If you are looking for a light yet satisfying dish, zucchini patties are the perfect choice. They are quick to prepare, require only a handful of ingredients, and can be enjoyed as a main course, side dish, or even a snack. With their crispy outside and tender inside, these zucchini patties will surely become one of your go-to recipes.

Ingredients

- 1 zucchini (about 750 g) - 2 eggs - 2 tablespoons white flour - 1 tablespoon corn flour - 1 tablespoon bread crumbs - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon paprika - 1/2 teaspoon curry powder - Fresh parsley, chopped - Oil for frying

Preparation Steps

Step 1: Prepare the zucchini Peel the zucchini, slice it, and remove the inner part with seeds. Grate the zucchini and sprinkle with salt. Let it sit for about 30 minutes so the excess water can be released. Afterward, squeeze out the liquid and transfer the grated zucchini into a mixing bowl. Step 2: Make the batter Add the eggs, white flour, corn flour, bread crumbs, black pepper, paprika, curry powder, and chopped parsley. Mix everything thoroughly until you get a smooth, thick batter. Step 3: Fry the patties Heat some oil in a frying pan. Using a spoon, drop small portions of the mixture into the hot oil and flatten them slightly to form patties. Fry for about 5 minutes total, turning them regularly so both sides cook evenly. Step 4: Serve Remove the patties and place them on paper towels to absorb excess oil. Garnish with fresh parsley and serve warm.

Conclusion

Kebabs are one of the most popular dishes in the Balkans, and the good news is that you can prepare them at home with ease. Instead of a traditional charcoal grill, an electric grill is a great option when you want a fast meal without smoke. In just 30 minutes, you can enjoy perfectly grilled kebabs.

Ingredients

- 500 g beef kebabs - 500 g Banja Luka-style kebabs

Preparation

- Preheat the grill – turn on the electric grill and let it heat up well. - Grill the kebabs – place the kebabs on the grill and cook them for about 15 minutes, turning them several times to ensure they cook evenly on all sides. - Check doneness – the kebabs should have a nice golden-brown crust on the outside while remaining juicy inside.

Serving

Kebabs are best served hot, traditionally with chopped onions, flatbread, kaymak (clotted cream), or ajvar.

Conclusion

Seafood lovers will appreciate how easy and flavorful this recipe is. Oven-baked squid is not only a healthier alternative to deep frying, but also a dish you can prepare in less than half an hour. Paired with a creamy dipping sauce, this recipe is perfect for beginners or anyone who wants a quick and delicious meal.

Ingredients

- 400g frozen breaded squid rings - Olive oil For the sauce: - 100g mayonnaise - 1 tablespoon mustard - Olive oil - Fresh parsley - Oregano

Preparation Steps

- Prepare the squid: Take the frozen squid rings out of the package and let them defrost completely. - Bake in the oven: Line a baking tray with parchment paper, arrange the squid, and drizzle with a little olive oil. Bake for about 20 minutes at 200°C, or until golden and crispy. - Make the sauce: In a small bowl, combine mayonnaise, mustard, a splash of olive oil, finely chopped parsley, and a pinch of oregano. Mix well until smooth. - Serve: Remove the squid from the oven, place on a serving plate, and enjoy them hot with the prepared dipping sauce.

Conclusion