:: Restoran Vuk :: Ulica Vuka Karadžića br.12

6-8 red peppers
400 gr beef or pork mince
1 cup of rice
2 carrots
2 onions
1 Tbs chopped
parsley
2 tsp salt
½ cup of olive oil
2-3 potatoes
2 Tbs plain flour
1 tsp sweet paprika
1 tsp vegetable or
dehydrated green herb stock

Cut tops off peppers and remove seeds. Wash peppers to prepare for filling. Fry chopped onions and grated carrots in olive oil at medium to high temperature. Stir constantly.

After 2-3 minutes add mince and salt and continue to fry it for another 4-5 minutes. Take it off heat and add rice, plain flour, sweet paprika and dehydrated vegetable or green herb stock.

Stir the mixture. Spoon filling into the peppers. Cover the top of each pepper with a slice of potato. Place peppers in a dish. Place remaining potatoes put between peppers.

Pour water until peppers are covered. Boil at low temperature for 40-45minutes. Sprinkle chopped parsley on the top. Serve hot.

1 pound sweet green, red, and/or yellow peppers
1 hungarian yellow hot banana pepper (or any other large hot pepper)
1 medium eggplant
1 clove garlic, crushed with 1/4 tsp salt
1/4 cup olive oil
2 Tbs red wine vinegar or to taste

Preheat oven to 425 F. Place peppers and eggplant in a baking pan and roast until soft. Dip in cold water and remove skins with wet hands, also seeds and ribs from the peppers. Mince the flesh finely in a stainless steel cooking pan, add the garlic, oil, and vinegar, and cook until the mixture is thick, like a fine chutney. Cool to room temperature, and serve in a glass bowl, drizzled with a little more olive oil. May be stored in the refrigerator.

Serve with dark bread, such as party pumpernickel or party rye, and cream cheese.

Stir the mixture. Spoon filling into the peppers. Cover the top of each pepper with a slice of potato. Place peppers in a dish. Place remaining potatoes put between peppers.
Pour water until peppers are covered. Boil at low temperature for 40-45minutes. Sprinkle chopped parsley on the top. Serve hot.

1lb Dried white beans (navy or -cannellini)
2 Onions, chopped
3 Cloves garlic, minced
3 Bay leaves
2 tb Chopped parsley
2tb Tomato paste
1lg Carrot, scraped and sliced
5 To 6 whole peppercorns
1lb Kielbasa, thickly sliced
1/2tb Salt
2tb Olive oil
1ts Pepper
2tb Flour

You will need a large saucepan. Pick over the beans for bits of grit and chaff, and rinse them twice in cold water. Put the beans in a large saucepan and cover them with water to a depth of 1 to 2 inches. Bring the water to a boil and then turn down the heat. Leave to simmer gently for half an hour.
Remove the pan from the heat and pour in enough cold water to cover the beans to a depth of 3 inches. The beans will settle on the bottom. Leave them for a minute or two; then pour off the water and replace with fresh water. Bring the water to a boil and then turn down the heat to simmer.
Add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and peppercorns to the beans. Cook gently over very low heat for 1 1/2 to 2 hours, until the beans are soft. After 45 minutes of the cooking, add the kielbasa.
Fifteen minutes before you are ready to serve, add the salt and prepare a liaison for the soup. Heat the oil until it is smoking lightly; then quickly stir in the paprika, followed by the flour. Mix to a thin paste. Add this to the soup, stirring well. Simmer for 5 minutes, until the soup is thick and rich.

2 onions
olive oil
3 lb diced lamb
2 bay leaves
4 heaped tbsp tomato paste
1 Tbsp fresh paprika
1 large red chili
4 lb potatoes, peeled and chopped

Saute onions in olive oil until golden brown, add lamb, 2 bay leaves and 4 heaped tablespoons of tomato paste, add enough water to cover the meat.
Simmer for approximately 20 mins, stir in fresh paprika and a large red chili add chopped potatoes and let this simmer for 20 to 30 minutes before serving.

5 cups corn flour
3 cups flour
3 eggs
3 cups oil
1 baking powder
1 cup yogurt
1 glass mineral water
1 big slice cheese – crushed
salt

Mix it all together and bake in greased pan (it should be 5 cm high) until golden.

1 1/2 pounds ground pork
1 pound lean ground beef
1/2 pound ground lamb
1 egg white
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon paprika

Preheat a grill for medium-low heat.
In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.
Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes..

It's best to use a large, but not too deep earthen pot. Again it's best that the sauered leaves come from a medium sized cabbage with thin leaves. You need three or four cabbage (sauerkraut)!

The cabbage leaf filling is made up of:
about 1/2 kg fresh veal meat, pork or beef;
about 1/4 kg dry boiled ham;
about 1/4 kg cold roast turkey;
about 50gr well dried bakon.

It's best to avoid the use of a normal meat grinder and chop all the meat ingredients by hand. Mix well, add papper and solt, a bit of persley and celery, half a cup of rice. If you prefer a hot dish, add some hot red pepper.
The main rule is that sarma should not be longer than 4 cm or fat more than 2 cm.
Take the filling between your three fingers, put the fil on one leaf, roll it and place it on your palm. Close sarma with fingers, so the edge of the leaf is coming out. Press the parts that come out of your plam back into the cylinder rolle.
Second step is to cover the bottom of the earthen pot with with the olive oil and over which you place one layer of sauerkraut leaves. Place one layer of sarma, prepared before with all filling and leaves your had.
Over sarma goes one layer of dry pork sausages and dry pork ribs. Over it sprinkle some onion cut into small peaces and bit of parsley.
Next put one layer of leaves over this followed by a new layer of sarma. Continue this process until you fill the pot. When it's full, top off with sauerkraut leaves. At the end fill the pot with the water and put it on the law fire to cook about 5 hours.

1 pound ground beef
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
1/2 tablespoon paprika
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 pinch ground cinnamon
1 pinch ground cloves
1/4 cup water
1/8 cup red wine
1 cube beef bouillon
2 tablespoons half-and-half
2 potatoes, peeled and sliced

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.