TRADITIONAL SERBIAN SALAD – GREEN PEPPERS SEASONED WITH GARLIC

SRPSKI RECEPT OVDE

Ingredients:

v  several roasted and peeled peppers (they can be green or red)

v  3 to 4 cloves garlic

v  a cup of oil

v  a cup of vinegar

v  salt

v  parsley

Preparation:

Wash fresh peppers and dry them with a cloth. Roast the peppers on the stove or in an oven. After you have roasted them, put them in a bowl and cover them with a cloth. Leave them aside for a while so that you can peel them more easily. When they cool, peel them and season with some salt. Put the peppers in a deep bowl and add a cup of oil, a cup of vinegar, chopped garlic and some chopped parsley. Cover the bowl and put it in the fridge. Before serving, arrange the peppers on a serving plate and pour a little over them a mixture of oil, vinegar and garlic from the bowl in which the peppers were standing.  

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LUČENE PAPRIKE

ENGLISH TRANSLATION HERE

Sastojci:

v  nekoliko pečenih i oljuštenih paprika (mogu biti zelene ili crvene)

v  3 do 4 čena belog luka

v  šoljica ulja

v  šoljica sirćeta

v  so

v  peršun

Priprema:

Sveže paprike oprati i ispeći na ringli ili šporetu na drva. Staviti u neki sud i prekriti krpom da malo odstoje kako bi se bolje ljuštile. Kada se prohlade, oljuštiti ih, posoliti i staviti u dublji sud. U taj sud dodati šoljicu ulja, šoljicu sirćeta, sitno iseckan beli luk i nekoliko strukova iseckanog peršunovog lista. Poklopiti sud i staviti u frižider. Pre služenja poređati paprike na tanjir za posluženje i malo sipati odozgo smesu od ulja, sirćeta i luka u kojoj su stajale.  

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MY FAVOURITE MEAL

SRPSKI RECEPT OVDE

This is a dish from my childhood. Although it doesn`t have the name (we have always called it only "a dish with an eggplant and green peppers with the tomato sauce"), I simply adore this dish and I can hardly wait for the season when I can buy green peppers on the market so that I can prepare this dish. It is best served with Cheddar cheese. 

Ingredients:

v  1 eggplant

v  5 to 6 fresh green peppers

v  2 to 3 tomatoes

v  salt

v  pepper

v  oil

Preparation:

Peel and cut an eggplant into quarters. Put them in a deep bowl, season with salt and let it sit in the refrigerator for 2 or 3 hours to soften a bit. Wash green peppers and wipe them with a cloth to dry. Prepare tomatoes, peel them and cut into small dices.

In a deeper pan heat the oil and fry first the eggplant until it becomes golden brown, turning it over and fry it at low heat to prevent them from burning. When it softens and turns light brown put them into a deep pot. Remove the pan where you fried the eggplant from the heat and add some more oil in it. Put the green peppers inside (but not all of them at once, just a few so that there is enough space between them to be turned over). Cover the pan with a lid because oil will spray, return the pan on the stove and over low heat fry the peppers until they become light brown on one side, then slowly and carefully lift the lid slightly and turn the peppers over to fry the other side, taking care not to pierce the peppers with a fork and watch out for the oil spray that might burn you. It doesn`t take long to fry the peppers, it is enough for them to turn slightly gold on all sides.

 Then remove the pan from the heat, wait for a few seconds and then carefully lift the lid and put the peppers into the bowl next to the eggplant. Pour chopped tomatoes into the pan where you fried the peppers and return it to the stove, lower the heat and stir until it thickens. Add some salt and pepper. When the sauce is ready, pour it over the eggplant and peppers.

Serve the dish warm with cheese or you can eat it cold. I like it both warm or cold. 

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MOJE OMILJENO JELO

ENGLISH TRANSLATION HERE

Plavi paradajz i paprika sa sosom od crvenog paradajza. Jelo mog detinjstva za kojim sam i dalje luda. Obožavam ga i jedva čekam sezonu zelenih paprika kako bih mogla da ga spremam. Savršeno dobro ide uz sir kao prilog. 

Sastojci:

v  1 plavi paradajz

v  5 do 6 svežih zelenih paprika

v  2 do 3 crvena paradajza

v  so

v  biber

v  ulje

Priprema:

Oljuštiti i iseći plavi paradajz na četvrtine. Staviti u dublju činiju, posoliti i ostaviti da odstoji u frižideru 2 do 3 sata da malo omekne. Oprati zelene paprike i obrisati krpom da budu suve. Pripremiti i crveni paradajz, oljuštiti ga i iseći sitno na kockice. U dubljoj šerpi zagrejati ulje i prvo propržiti plavi paradajz dok ne porumeni, okretati ga i pržiti na umerenoj vatri da ne zagori. Kad omekne i porumeni izvaditi i staviti u dublju posudu. 

Šerpu u kojoj se pržio plavi paradajz skloniti sa vatre i doliti još malo ulja, staviti paprike (ne sve odjednom već par komada kako bi između njih bilo dosta prostora da se one okreću). Šerpu odmah nakon stavljanja paprika poklopiti poklopcem zato što će prskati. Vratiti šerpu na šporet i na umerenoj vatri propržiti paprike sa jedne strane, malo podići poklopac i viljuškom okrenuti paprike da se prže sa druge strane, vodeći pri tom računa da ne probušite papriku viljuškom jer će ulje početi da prska i izgoreće vas. Paprikama nije potrebno mnogo vremena da se proprže, dovoljno je sa svih strana da malo porumene. 

Skloniti šerpu sa vatre, sačekati par sekundi da prestane crvčanje ulja i pažljivo podići poklopac i izvaditi paprike. Popređati paprike pored plavog paradajza. U šerpu, u kojoj su se pržile paprike, sipajte iseckan crveni paradajz, vratite na šporet i mešajte dok se sos ne zgusne. Posoliti ga i pobiberiti. Kada je sos gotov preliti njime plavi paradajz i paprike.

Služiti toplo uz sir. Može se jesti i kada se ohladi. Meni je ovo jelo podjednako ukusno i toplo i hladno. 

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