Predgovor Preface Uvod Introduction Pogača Pogača sa mašću/ Pogača with fat Medene pogačice / Honey cookies Amper supa /Amper soup Pempeš Đuveć-Sataraš / Vegetable stew Riblji paprikaš / Fish stew Musaka od makarona / Macaroni mussaka Đuveč bez mesa / Stew without meat Janija (jelo od luka i mesa) / (meal made of onion and meat) Pogača Pogača od kukuruznog brašna / Pogača from corn flour Ljuto jelo / Spicy dish Meso ispod sača / Meat under sač Tatlija Felija Zemičke / Buns Recept Hasibe Murina Hasiba Murina’s recipe Pita sa sirom / Gibanica Kol pita / Kol pie Recept Nadire Sapi Nadira Sapi ’s recipe Mućenica Sutlijaš / Rice pudding Kačamak Maćanica - jelo od suvih paprika / dish with dry peppers Tava s mesom / Casserole with meat Slatki kupus / Sweet cabbage Suva pogača / Dry pogača Kisela pogača / Sour pogača Sladak kupus - Gugle šah / Sweet cabbage - Gugle šah Slatki kupus - Gugle šah II / Sweet cabbage - Gugle šah II Ciganska sarma / Gipsy sarma Crveno testo sa krompirom (Šuko humer) / Red pasta with potatoes (Šuko humer) Mekike (Štipalke) Česnica božićna / Česnica (Christmas cake) Pečurka paprikaš / Mushroom stew Slavska pečenica - ćuran / Slava roast - turkey Plečinte
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Boranija / String beans 41 Romska čorbica / Roma soup 43 Čorba sa valjušcima / Broth with dumplings 44 Romska čorba / Roma broth 44 Čorba / Broth 45 Kajgana / Scrambled eggs 46 Okolo sela / Around the village 46 Testo sa krompirom / Dumplings with potatoes 46 Paprikaš / Stew 47 Crveni krompir (papula) / Red potato (mashed) 48 Romski bećar / Roma vegetable stew 48 Riba / Fish 49 Beli pasulj sa valjuškicama / White beans with dumplings 49 Braonski pasulj / Brown beans 50 Podvarak 51 Beli sos / White sauce 51 Cicvara 52 Popara 52 Cicvara od kukuruznog brašna / Cicvara from corn flour 53 Uštipci 53 Gomboce - knedle sa pekmezom / Gomboce – dumplings with jam 54 Kolač sa makom / Poppy seed cake 55 Slana pogača / Savory pogača 55 Kolač sa jabukama / Apple cake 56 Uskršnji kolač / Easter cake 56 Crna torta / Black cake 57 Masna pogača / Greasy pogača 58 Pita sa bundevom / Pumpkin pie 59 Ciganska pogača / Gipsy pogača 59 Proja / Corn bread 60 Čorba (Loli zumi) / Broth (Loli zumi) 62 Rezanci ’’ispod palca’’ (Talo palco) / Soup noodles ’’under the thumb’’ 62 Paradajz čorba (Patlidžanošći zumi) / Tomato broth (Patlidžanošći zumi) 63 Svečana supa / Festive soup 63 Krompir paprikaš / Potato stew 65 Paprikaš / Stew 65 Faširke 66 Štipalke 66 Držale štipalke 67 Lisnata pogača / Flaky pogača 68 Popara 69 Mamaljuga 70 Mačho- riba 70 Cigansko pečenje / Gipsy roast 71
Impresum: Izdavač Novosadski humanitarni centar Adresa izdavača: Arse Teodorovića 3 Novi Sad, Srbija Tel/Fax: +381 21 422 969, 423 021, 423 024
[email protected] www.nshc.org.rs Za izdavača: Perica Mandić Marizela Balog Brošuru pripremile: Biljana Rašković Živković Danijela Korać Mandić Mira Novaković Ilin Fotografije: Biljana Rašković Živković Prevod na engleski: Nina Pupovac Dizajn i priprema za štampu: Predrag Nikolić Štampa: Repro print Novembar, 2009. Tiraž: 300 CIP- Каталогизација у публикацији Библиотека Матице српске, Нови Сад. 641.56(=214.58)(083.12) ROMSKI kuvar = Roma cookbook/ [pripremile Biljana Rašković Živković, Danijela Korać Mandić, Mira Novaković Ilin; fotografije Biljana Rašković Živković; prevod na engleski Nina Pupovac].- Novi Sad: Novosadski humanitarni centar, 2009 ( Novi Sad: Repro print).- 72 str.: ilustr.; 21 cm Tekst uporedo na srp. i engl. jeziku. – Tiraž 300. ISBN 978-86-85715-22-8 а) Куварски рецепти, ромски COBISS.SR-ID 246648327
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PREDGOVOR
PREFACE
Romski kuvar koji se nalazi pred vama nastao je u okviru projekta ”Inkluzija starih Roma kroz socijalnu interakciju” (IRESI), kojeg od 1. januara 2009. godine realizuje Novosadski humanitarni centar (NSHC) uz podršku Međunarodne organizacije za migracije (IOM), sredstvima Nemačke fondacije ”Sećanje, odgovornost i budućnost”. Projekat se realizuje kao nastavak Projekta humanitarne pomoći starim Romima, sa ciljem da doprinese uključivanju starih Roma u društvo, kroz aktivnosti socijalne interakcije kako između romske, tako i između romske i neromske populacije. Projekat se realizuje u sledećim opštinama i mestima: Beočin, Sombor (Bački Monoštor), Vršac, Žitište (Torak) i Bačka Palanka (Tovariševo). U klubovima se stari Romi druže i organizuju druženja sa neromskom populacijom i sa mladima, gledaju televiziju, igraju šah, domine i karte, štrikaju, heklaju. Takođe, u klubovima se obeležavaju važni datumi: verski i nacionalni praznici, Svetski dan Roma, Međunarodni dan starih, Đurđevdan i sl. Korisnici idu i na izlete i posećuju kulturno-istorijske spomenike, druge klubove, idu u prirodu i sl.
Roma cookbok before you arose as a part of the “Inclusion of Roma Elders through Social Integration” project (IRESI), which has been conducted since January 1, 2009 by Novi Sad Humanitarian Center (NSHC), with the support of the International Organization for Migration (IOM), and funds provided by the German Foundation “Remembrance, Responsibility and Future”.
Kroz realizaciju svakodnevnih aktivnosti i organizovanje socijalnih događaja, imali smo priliku da se uverimo u veliki značaj koji stari Romi pridaju spremanju tradicionalnih romskih jela. Kako bi se očuvala ova tradicija u romskoj zajednici, i kako bi se podelila sa drugima, došli smo na ideju da na jednom mestu sakupimo deo recepata za jela koja se najčešće spremaju u romskoj kuhinji. Namera nam je da ih na taj način sačuvamo od zaborava i da doprinesemo promociji romske kulture. Romi su najstariji živi narod na svetu. Poreklom iz Indije, Romi su već hiljadu godina u izgnanstvu i njihov život, kultura i tradicija se izučavaju uzimajući u obzir i prostore na kojima trenutno borave, i kulturu u koju su se asimilovali. U ovom kuvaru nalaze se recepti sa područja Vojvodine, i to iz Sombora (Bačkog Monoštora), Subotice, Beočina, Bačke Palanke (Tovariševa), Novog Sada, Žablja i Stare Pazove. U prikupljanju recepata pomogli su nam članovi klubova za stare Rome u Beočinu, Bačkom Monoštoru i Tovariševu, saradnici NSHC-a i poznavaoci romske kulture i tradicije: Angelina Vukelić, Jelena Jovanović, Verica Dukić, Šeća Kolompar, Marizela Balog, i aktivisti udruženja građana Mladi istraživači Romi. Ovom prilikom želimo da im se zahvalimo, a takođe i vrednim Romkinjama koje su podelile sa nama svoja znanja i iskustva o zaboravljenim tehnikama kuvanja i spremanju tradicionalnih romskih jela. Novi Sad, novembar 2009.
The project is being realized as a continuation of the Roma Humanitarian Assistance Project, and its aim is to facilitate the inclusion of Roma elders into society by organizing social interaction activities among Roma people, as well as between Roma and nonRoma citizens. The project is being conducted in the following municipalities and places: Beočin, Sombor (Bački Monoštor), Vršac, Žitište (Torak) and Bačka Palanka (Tovariševo). There are clubs where the elderly Roma socialize both among each other and with the non-Roma population and the young. They also watch television, play chess, dominoes, card games; they knit, crochet. Furthermore, important dates are celebrated in the club: religious and national holidays, World Roma Day, World Elder’s Day, St George’s Day, and the like. The beneficiaries go to outings and visit cultural and historic monuments, they visit other clubs, go to the nature, and similar. Through the realization of everyday activities and organization of social events, we had the chance to witness the great importance that Roma people attach to making traditional Roma dishes. In order to preserve this tradition within the Roma community and share it with others, we got an idea to gather in one place a part of the recipes for most frequent dishes in Roma cuisine. Our intention is to save them from oblivion in that way and to contribute to the promotion of Roma culture. Roma people are the oldest living ethnic group in the world. Originally from India, the Roma have been in exile for a thousand years, and their life, culture, and tradition are researched taking into consideration the areas they currently reside in, and the culture they assimilated to. This cookbook comprises recipes from the territory of Vojvodina, i.e. from Sombor (Bački Monoštor), Subotica, Beočin, Bačka Palanka (Tovariševo), Novi Sad, Žabalj and Stara Pazova. While collecting the recipes, we had help from the members of the Clubs for elderly Roma in Beočin, Bački Monoštor and Tovariševo, from the associates of NSHC, and experts on Roma culture and tradition: Angelina Vukelić, Jelena Jovanović, Verica Dukić, Šeća Kolompar, Marizela Balog, as well as from the activists of the Citizens Association “Young Roma Researchers”. We’d like to use this opportunity to thank them, as well as to thank the hard-working Roma women who shared with us their knowledge and experiences on the forgotten techniques of cooking and making traditional Roma dishes. In Novi Sad, November 2009.
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UVOD
INTRODUCTION
Postoji malo pisanih tragova o važnim istorijskim dešavanjima i migracijama romskog naroda, a pogotovu o temama kao što su ishrana, svakodnevni život i običaji. Romi su se vekovima hranili kao nomadi, koristeći namirnice podneblja u kome su se zatekli i prihvatajući običaje naroda kome su se pridružili. Stalna lutanja su uslovila upotrebu najjednostavnijih predmeta i tehnika za pripremanje i obradu namirnica. Vrlo često za pripremu obroka bila je dovoljna jedna posuda, plitak pleh, sač i vatra na otvorenom prostoru.
There are few written traces of the important historic events and migrations of Roma people, especially on the topics of nutrition, everyday life and customs. For centuries, the Roma have been eating like nomads, using the food from the areas they happen to be in, and adopting the customs of the groups they joined. Constant wandering brought about the use of the simplest objects and techniques in preparation of food. Quite often, the preparation of a meal required only one dish, a shallow pan, sač and a fire in the open air.
U razgovoru sa starijim romskim generacijama, dobili smo podatke da je u njihovoj svakodnevnoj ishrani preovladavala kaša od različitih zeljastih biljaka koje su sakupljali (kopriva, štir, zelje, loboda), zgusnuta sa kukuruznim brašnom i proizvodima od mleka. Meso se jelo samo za vreme praznika i specijalnih prilika. Ovako oskudan izbor hrane nije ostavljao mnogo prostora za pravljenje komplikovanih jela, pogotovu što je svakodnevno trebalo nahraniti veliki broj članova porodice.
Throughout the conversations with older Roma generations, we received the information that their everyday diet used to be abundant in porridge made of various greenish vegetables they gathered (nettle, pigweed, dock, orache), which was then thickened with corn flour and dairy products. They had meat only at holidays and special occasions. This scarce choice of food left little place for cooking complicated dishes, especially since there were many members in the family that needed to be fed every day.
Romska jela su jednostavna, svedena, bez mnogo “ukrasa“ i sa malim brojem namirnica, načinjena najčešće u jednom postupku termičke obrade. Stare Romkinje nisu imale odgovarajuća posude, ali itekako su spretno mesile pogače, kuvale razna variva, meso, pripremale poslastice. Svu tu hranu su spremale sa puno ljubavi.
Roma dishes are simple, reduced, without many “decorations“; they contain very few ingredients, and are usually made in one thermal procedure. The old Roma women did not have the appropriate pots and pans, but nevertheless they skillfully kneaded pogača , cooked various vegetables and meat, and made sweets. They prepared all that food with plenty of love.
Na oblikovanje, ili bolje reći razoblikovanje romske kuhinje, uticale su i lične prilike života samih Roma. Siromaštvo, nomadski život ili život u malim romskim naseljima, gde se jedan uz drugi oslanjaju trošni kućerci od lošeg materijala, gde nema mesta za obrađivanje bašti ili uzgoj živine, takođe su diktirali kako će se oblikovati tradicionalna romska kuhinja. I pored jednoličnosti i jednostavnosti, po rečima starijih generacija, bili su mnogo zdraviji nego današnji naraštaji koji odrasta uz brzu hranu, bela testa i veliku količinu mesa.
The form, or better said, the distortion of Roma cuisine was also influenced by the life circumstances of the Roma. There was poverty, nomadic lifestyle, or life in small Roma settlements where little dilapidated houses built from poor material lean onto each other, where there was no place for growing vegetables or raising cattle. All this dictated the forming of traditional Roma cuisine. The older generations say that, in spite of monotony and simplicity, they used to be a lot healthier from the today’s generations who feed on fast food, white flour and large quantities of meat.
Potrudićemo se da vam u nastavku ovog kuvara što autentičnije dočaramo ukus romskih jela.
In this cookbook we will try to conjure up the taste of Roma dishes as authentically as possible.
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Recepti sa područja Bačkog Monoštora / Recipes from the area of Bački Monoštor 6
Recepti iz Bačkog Monoštora prikupljeni su u Klubu za stare Rome, od korisnica koje su nam dale recepte za tradicionalna jela koja najčešće pripremaju u svojim domaćinstvima. Recipes from Bački Monoštor were collected in the Club for elderly Roma, from the women beneficiaries who gave us recipes for the traditional meals they often cook in their households.
Recepti Katice Balog Katica se od malih nogu bavi kulinarskim specijalitetima. Veliki je majstor za pogače koje se peku u posebnim pećima, ručno pravljenim od pruća i blata. Ovo posebno umeće bavljenja kulinarstvom Katica je učila od svojih tetki, baki, mame i bližnje rodbine koja već vekovima bavi priprema ove specijalitete.
Katica Balog’s recipes Katica has been making culinary specialties ever since she was a child. She is an expert in making pogača which is baked in special stoves, hand-made from sticks and mud. Katica learned this specific culinary skill from her aunts, grandmothers, her mother, and close relatives who have been making these specialties for centuries.
Pogača Potrebni sastojci: ●● 1 kg brašna ●● so ●● voda po potrebi Brašno staviti u sud, dodati kašičicu soli i sipati vode po potrebi. Sve to zamesiti i ostaviti da odstoji do pola sata. Testo se razvuče i stavi da se peče u peći oko 45 minuta. “Ja sam bio u Nemačkoj, radio sam, tamo mi je jedan čovek rekao da je probao pogaču i da dan danas nije zaboravio miris iz te peći i taj poseban ukus.” Necessary ingredients: ●● 1 kg flour ●● salt ●● water (as needed) Put the flour in a bowl, add a teaspoon of salt and pour water as needed. Mix together to make dough, knead it, and then leave it to rise for no more than half an hour. Spread the dough and bake it in the oven for about 45 minutes. “I was in Germany, I worked there, a man there told me that he had tried pogača and that even today he remembers the smell from that oven and that unique taste.”
Pogača sa mašću/ Pogača with fat Potrebni sastojci: ●● 500g masti ●● 1 kg brašna ●● kašičica soli ●● vode po potrebi Brašno staviti u sud, dodati so, sipati vodu i zamesiti. Testo mora da odstoji sat vremena. Nakon toga testo se razvuče po širini stola koliko je to moguće, što više, namaže se mašću i preklapa. Svaku stranu koja se preklapa treba namazati mašću. Tako namazano i preklopljeno testo ostaviti da odstoji toliko da testo upije mast. Pogaču treba staviti na deo papira i tako staviti u peć. Peče se oko 45 minuta. Necessary ingredients: ●● 500g fat ●● 1 kg flour
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●● teaspoon of salt ●● water (as needed) Put the flour in a bowl, add salt and water, and knead into dough. Leave it to rise for an hour. After that, roll the dough out onto the surface of the table, as wide as possible, then spread fat over it and fold it. You should spread fat over each folded side. Leave the dough to soak the fat in. Put pogača on a piece of paper and put it in the oven like that. Bake it for about 45 minutes.
Mix all the ingredients together and knead into a dough. If it is too hard, add a little bit of water. Roll out the dough onto the table and cut out circular shapes with a small glass, put them in a baking pan and bake them.
Recept Eve Forljič
Ana Balog’s recipes
Baka Eva je od svoje prabake naučila da pravi ovu poslasticu. Kolačići mogu dugo da odstoje, jer što duže stoje, to su bolji i finijeg ukusa.
Born in Sonta in 1940. She started cooking when she was still a little girl, because she was the oldest child in the family. She had 4 brothers and 2 sisters to look after. That is why she learned to make everyday traditional meals at a very young age. In her neighborhood she is considered an expert for making gibanica, pogača, pogača with fat, various bagels and buns. She got married at 16 into Bački Monoštor where she lives today and has three children.
Eva Forljič’s recipe 8
Grandma Eva learned how to make these sweets from her great-grandmother. Cookies can last for a long time because the older they get the better they taste.
Medene pogačice / Honey cookies Potrebni sastojci: 1 kg brašna 400g masti 400g meda 200g šećera 3 žumanca 1 kašika sode bikarbone Sve sastojke dobro pomešati i izraditi rukama. Ako je testo tvrdo, potrebno je dodati malo vode. Masu razvaljati po stolu pa sa malom čašicom vaditi krugove, tako ih slagati u tepsiju i peći. Necessary ingredients: ●● 1 kg flour ●● 400g fat ●● 400g honey ●● 200g sugar ●● 3 yolks ●● 1 spoon sodium bicarbonate
Recepti Ane Balog Rođena je u u Sonti 1940. godine. Počela je da kuva još u detinjstvu, jer je bila najstarije dete u porodici, sa 4 brata i 2 sestre o kojima se brinula. Na taj način je vrlo rano naučila da priprema svakodnevna tradicionalna jela. U sredini gde živi poznata je kao specijalista za pripremu pogača, gibanica, pogača sa mašću, raznih peciva i kolača. Udala se u Bački Monoštor sa 16 godina, gde i danas živi i ima troje dece.
Amper supa /Amper soup Potrebni sastojci: ●● 1 supena kašika brašna ●● 1 supena kašika masti ●● 1 glavica luka ●● kašičica mlevene paprike ●● vode po potrebi ●● 3 jaja U šerpu staviti kašiku masti, dodati luk i brašno i pržiti. Kad je proprženo dodati mlevenu papriku i malo vode, posoliti po želji. Kada se sve to prokuva, dodati 3 umućena jajeta i ostaviti da se kuva oko 20 minuta. Necessary ingredients: ●● 1 tablespoon flour ●● 1 tablespoon fat ●● 1 onion ●● teaspoon ground red pepper ●● water (as needed) ●● 3 eggs Put a tablespoon of fat in a pot, add onion and flour and pan-fry it. When it is done, add ground red pepper and some water, and add salt according to your taste. After you boil it a little, add 3 stirred eggs and let it boil for about 20 minutes.
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Pempeš Potrebni sastojci: 1 supena kašika masti 4 do 5 supenih kašika brašna 1 supena kašika mlevene crvene paprike 2dl vode soli po ukusu Mast staviti da se stopi da se zagreje,staviti brašno da se prži uz neprestano mešati. Dodati papriku i zaliti vodom,posoliti po ukusu.Mešati dok se nezgusne.
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Necessary ingredients: ●● 1 tablespoon fat ●● 4 to 5 tablespoons flour ●● 1 tablespoon ground red pepper ●● 2dl water ●● salt (as needed) Melt the fat and heat it, add flour and fry it, stir continuously. Add red pepper and water, and salt to your liking. Stir until it thickens.
Recepti Ilke Mišković Baka Ilka često pravi đuveč-sataraš i kaže da je sva jela učila da pravi još od malih nogu. Danas je ljudi zovu na razna veselja da ona, kao specijalni gost, skuva jela koje će okusiti nekoliko stotina ljudi. Ilka je stručan kulinar.
Ilka Mišković’s recipes Grandma Ilka often cooks vegetable stew and she says that she had learned to cook when she was still very young. Today people invite her to various celebrations as a special guest, where she cooks meals that hundreds of other guests are going to taste. Ilka is an expert cook.
Đuveć-Sataraš / Vegetable stew Potrebni sastojci: ●● 500g crnog luka ●● 5 paprika babura ●● 3 veća paradajza ●● So ●● 2 kašike masti Iseckati luk i papriku na kolutiće, staviti u šerpu, posoliti i ostaviti da se dinsta sa
dve kašike masti. Kada luk omekša, potrebno je dodati iseckani paradajz i tada još malo pustiti da prokuva, dok paradajz ne pusti sok. Ovo se jelo služi još i uz pečenu ribu i pogaču. “Ej, a naše žene dobro spremaju hranu, gde god da sam jeo nigde kao naša jela.” Necessary ingredients: ●● 500g onion ●● 5 green peppers ●● 3 big tomatoes ●● salt ●● 2 tablespoons fat Cut the onion and peppers into rings, place it in the pan, add salt, and let it fry on two tablespoons of fat. When the onion softens, add chopped tomatoes and boil until tomatoes let out their juice. This dish can be served with roast fish and pogača. “Hey, what good meals our women cook, where ever I ate – it’s nowhere as good.”
Pileći paprikaš / Chicken stew
Potrebni sastojci: ●● 500g krompira ●● 1 pile od 2kg ●● 5-6 glavica crnog luka ●● 1 supena kašika mlevene paprike ●● so ●● 2 paprike babure ●● voda ●● mast Luk sitno iseckati i staviti da se dinsta na laganoj vatri. Kada luk omekša, dodati jednu supenu kašiku paprike i sve zajedno pomešati da se sjedini. Odmah nakon toga dodati meso i krompir, sve dobro promešati, dodati 2 dl vode i sve zajedno dinstati. Kada voda krene sa isparavanjem dodati još jedan litar. Posoliti po želji. Ovo jelo je potrebno kuvati na laganoj vatri, oko 45 minuta. Uz pileći paprikaš se služi salata od kupusa i pogača. Necessary ingredients: ●● 500g potatoes ●● 1 chicken 2kg heavy ●● 5-6 onions ●● 1 tablespoon ground red pepper
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●● salt ●● 2 green peppers ●● water ●● fat Pan-fry finely chopped onion on low heat. When it softens, add 1 tablespoon of ground red pepper, mix it all together. Right after that, add meat and potatoes, stir it good, add 2 dl of water and fry it altogether. When the water begins evaporating, add another liter. Add salt according to your taste. This meal needs to be cooked on low heat, for about 45 minutes. Serve it with cabbage salad and pogača.
Riblji paprikaš / Fish stew
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Potrebni sastojci: ●● 2 kg šarana ●● 5-6 glavice luka ●● mlevena paprika ●● paprika babura ili ljuta ●● so ●● voda Ribu iseći na komade i staviti u kotlić. Na to iseći luk i sipati vodu do polovine kotlića. Posoliti po ukusu. Kada supa prokuva, dodati 2-3 kašike mlevene paprike i ostaviti da se kuva oko 45 minuta. Služiti uz testo koje se mesi od jednog jajeta, brašna, soli i vode. Necessary ingredients: ●● 2 kg carp ●● 5-6 onions ●● ground red pepper ●● green or hot peppers ●● salt ●● water Chop the fish and put it in a big kettle. Add chopped onion and pour water until it reaches mid-point of the kettle. Add salt according to your taste. When the soup boils, add 2-3 tablespoons of ground red pepper and let it boil for about 45 minutes. Serve with noodles made out of one egg, flour, salt and water.
Recepti sa područja Beočina / Recipes from the area of Beočin Recepti iz Beočina su takođe skupljeni u Klubu za stare Rome. Osim starih Romkinja, recepte su sa nama podelile i mlađe Romkinje koje su neka od tradicionalnih jela naučile od svojih majki, baka ili svekrva. Recipes from Beočin were also collected in the Club for elderly Roma. Aside from the old Roma women, some of the younger women shared their recipes for making traditional dishes that they learned from their mothers, grandmothers and mothers-in-law.
Recepti Drite Gudinci Gudinci Drita je rođena 1967. godine u Zemunu. Završila je osnovnu školu, udata je i majka troje dece, povremeno radno angažovana. Vrlo je aktivna u aktivu žena pri klubu za stare Rome u Beočinu.
Drita Gudinci’s recipes Gudinci Drita was born in 1967 in Zemun. She finished high school, she is married, with three children, occasionally has a job. She is very active in the Women’s association within the Club for elderly Roma in Beočin.
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Musaka od makarona / Macaroni mussaka Potrebni sastojci: ●● 1 kg makarona ●● 300g sitnog sira ●● 5 jaja ●● 2dl kisele pavlake ●● so ●● ulje Makarone prokuvati u većoj količini uzavrele, osoljene i zauljene vode. Procediti ih i staviti u podmazanu tepsiju, pa dodati sve ostale sastojke. Promešati i peći u rerni oko 30 minuta na temperaturi od 200˚C.
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Necessary ingredients: ●● 1 kg macaroni ●● 300g cottage cheese ●● 5 eggs ●● 2dl sour cream ●● salt ●● oil Cook macaroni in a large quantity of boiling water with a bit of salt and oil. Strain them and place them in an oiled baking pan and add all the other ingredients. Stir it and bake in the oven for about 30 minutes at 200˚C.
Necessary ingredients: ●● 1 kg potatoes ●● 1 cup rice ●● 5-6 onions ●● Začin C ●● 0,5 dl oil ●● salt ●● black pepper ●● water Pan-fry onion on oil, then add potatoes and rice while adding hot water. Boil for 5 minutes; add Začin C and black pepper. Bake it in the oven for about 30 minutes.
Janija (jelo od luka i mesa) / (meal made of onion and meat)
Đuveč bez mesa / Stew without meat
Potrebni sastojci: ●● 1 kg crnog luka ●● 1 kg junećeg mesa ●● biljni začin ●● so ●● biber ●● voda U šerpu redati red crnog luka izrezanog na listiće, red mesa, pa red luka, i nastaviti tako sve dok se ne utroši celokupna masa. Jelu se dodaje po malo vrele vode i kuva se jedan i po sat. Zatim se u jelo doda biljni začin, so i biber, prekrije se aluminijskom folijom i zapeče u rerni oko 30 minuta.
Potrebni sastojci: ●● 1 kg krompira ●● 1 šolja (za belu kafu) pirinča ●● 5-6 glavica luka ●● biljni začin ●● 0,5 dl ulja ●● so ●● biber ●● voda Na ulju dinastati luk, zatim dodati krompir i pirinač uz dolivanje vrele vode. Kuvati 5 minuta i dodati biljni začin i biber. Jelo staviti rernu da se zapeče oko 30 minuta.
Necessary ingredients: ●● 1 kg onion ●● 1 kg young beef ●● Začin C ●● salt ●● black pepper ●● water Cut the onion into leaves. Put a layer of that on the bottom of the pot, then a layer of meat, then again onion, and continue that until you spend the entire mass. Occasionally add a little bit of hot water and cook for an hour and a half. Than add Začin C, salt and pepper, cover with aluminum foil and bake in the oven for about 30 minutes.
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Recepti Naime Murina Murina Naima je rođena 1935. godine u Kosovskoj Kamenici, majka je šestoro dece, nepismena, vrlo cenjena od svih članova Kluba starih Roma u Beočinu.
Naima Murina’s recipes Murina Naima was born in 1935 in Kosovska Kamenica, mother of six, illiterate, highly respected by all the members of the Club for elderly Roma in Beočin.
Pogača
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Potrebni sastojci: ●● 1 kg brašna ●● paketić kvasca ●● ½ litre vode ●● kašičica soli Pomešati brašno sa kvascem rastvorenim u maloj količini mlake vode sa dodatkom jedne kašičice šećera, i sa svim ostalim navedenim sastojcima, pa ga dobro ga izmesiti. Ostaviti testo da naraste do duple veličine i razmesiti u pljosnate oblike veličine tepsije, koju prethodno treba podmazati. Peče se na temperaturi od 200˚C oko 20-30 minuta. Pogača priređena na ovaj način koristi se kao jelo među svim narodima ovoga podneblja. Necessary ingredients: ●● 1 kg flour ●● a small packet of yeast ●● ½ liter water ●● 1 teaspoon salt Mix flour with yeast in a little bit of tepid water and 1 teaspoon of sugar, then add all the other ingredients, and knead into dough. Leave it to rise until its size doubles, then roll it out flat into a shape of a baking pan. Oil the pan before you place the dough. Heat the oven to 200˚C and bake for about 20-30 minutes. Pogača baked in this way is used as a meal among all the people in this area.
Pogača od kukuruznog brašna / Pogača from corn flour Potrebni sastojci: ●● 1 kg kukuruznog brašna ●● paketić kvasca ●● pola litre vode ●● 1 šolja ulja
●● 1 kašičica soli Pomešati brašno sa svim navedenim sastojcima, ostaviti da odstoji 20-30 minuta i izručiti u podmazanu tepsiju. Peći 50 minuta na temperaturi od 200˚C. Pečenu pogaču izrezati na sitnije delove i preliti sa malo zagrejanog ulja. “Misliš ti da ovi Srbi ne bi jeli našu hranu, baš na taj način kako spremamo, a tek pogača!...” Necessary ingredients: ●● 1 kg corn flour ●● a small packet of yeast ●● ½ liter water ●● 1 cup oil ●● 1 teaspoon salt Mix the flour with all the ingredients, leave it to rise for 20-30 minutes and place in an oiled baking pan. Bake for about 50 minutes on 200˚C. When pogača is done, cut it into smaller chunks and pour a little bit of warm oil over it. “You reckon these Serbs wouldn’t eat our food just the way we make it, not to mention pogača!...”
Ljuto jelo / Spicy dish Potrebni sastojci: ●● 500 gr krompira ●● 5-6 suvih, malo ljutih paprika ●● biljni začin ●● so ●● voda Oljušten i usitnjen krompir staviti u manju količinu vode da se prokuva. U posebnoj posudi prokuvati suve paprike. Obaren krompir usitniti kao za pire, dodati prokuvanu i usitnjenu papriku, po ukusu dodati soli, biljni začin i ulje i sve zajedno promešati. Necessary ingredients: ●● 500 g potatoes ●● 5-6 dry, slightly hot peppers ●● Začin C ●● salt ●● water Peel and dice the potatoes and cook them in some water. Boil dry peppers in a separate pan. Mash the cooked potatoes, add boiled and chopped peppers, Začin C and oil, and mix it all together.
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Recepti Vaske Morina Morina Vaska je rođena 1945. godine u Kosovskoj Kamenici, majka četvoro dece, sa nepotpuno završenom osnovnom školom, redovno dolazi u klub za stare u Beočinu.
Vaska Morina’s recipes Morina Vaska was born in 1945 in Kosovska Kamenica, mother of four, did not finish elementary school, regularly visits the Club for elderly Roma in Beočin.
Meso ispod sača / Meat under sač
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Potrebni sastojci: ●● 3 kg junećeg mesa ●● 500 gr crnog luka ●● 4-5 kg krompira ●● ulje ●● so ●● voda U sač ili plitku posudu staviti sve navedene namirnice, sipati 1-2 dl vode i ulja, pokriti odgovarajućim poklopcem i kuvati na otvorenoj vatri oko 1,5 sat. Necessary ingredients: ●● 3 kg young beef ●● 500 g onion ●● 4-5 kg potatoes ●● oil ●● salt ●● water Put all the ingredients in sač or in a shallow pan, pour 1-2 dl of water and oil, cover with an appropriate lid and cook on open fire for about one hour and a half.
Tatlija Potrebni sastojci: ●● 2 kg brašna ●● 2 praška za pecivo ●● 4 čaše jogurta ●● malo sode bikarbone ●● 4 kafene šolje šećera Potrebni sastojci za šerbet: ●● 1 l vode
●● 1 kg šećera. U dublju posudu staviti jogurt i sodu bikarbonu, 2 praška za pecivo, 4 kafene šolje šećera, 4 čaše ulja i 2 kg brašna. Sve to zamesiti i oblikovati tatlije (veličine 7 sa 4 cm, ovalnog oblika). Tatlije se ređaju u podmazanu tepsiju i peku oko pola sata, na temperaturi od 180˚C. Kad se ispeku, zaliti ih sa pripremljenim šerbetom. Necessary ingredients: ●● 2 kg flour ●● 2 packets baking powder ●● 4 glasses liquid yoghurt ●● A little bit of sodium bicarbonate ●● 4 coffee cups sugar Necessary ingredients for sherbet: ●● 1 l water ●● 1 kg sugar Get a deep bowl and mix yoghurt, sodium bicarbonate, 2 packets of baking powders, 4 coffee cups of sugar, 4 glasses of oil and 2 kg of flour. When the dough is smooth, make little oval shapes (7cm x 4cm). Line tatlijas in an oiled baking pan and bake for about half an hour at 180 ˚C. When done, pour sherbet over them.
Recept Ljutvije Jašaraj Jašaraj Ljutvija je rođena 1931. godine na Kosovu, u mestu Hogošte. Majka je sedmoro dece.
Ljutvija Jašaraj’s recipe Jašaraj Ljutvija was born in 1931 on Kosovo, in Hogošte. Mother of seven.
Felija Potrebni sastojci: ●● 3 kg brašna ●● 1,5 l ulja ●● mleko Navedene namirnice se izmešaju i odstoje oko jedan čas. Dobijeno testo je vrlo slično testu za palačinke. Velika plitka tepsija podmaže se sa uljem i u nju se razlije prva velika ’’palačinka’’, pa se preko toga stavi poklopac sa užarenom vatrom. Kada se prvi sloj zapeče, stavlja se sledeći i tako sve dok se ne potroši celokupna masa. Između redova može se staviti malo jogurta sa uljem. Ovo je vrlo staro jelo koje zahteva višečasovnu pripremu na otvorenoj vatri.
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Necessary ingredients: ●● 3 kg flour ●● 1,5 l oil ●● milk Mix all the ingredients and leave it to rise for about an hour. The dough should be similar to pancake batter. Oil a big shallow baking pan and pour the first ”pancake” in it, then cover with a lid with red-hot live coals on top. When the first layer is baked, pour the next one, until you spend the entire batter. You can put some liquid yoghurt and oil between the layers. This is a very old dish that requires a few hours of cooking on open fire.
●● 0,5 litara mlake vode U brašno dodati kvasac, malo soli, nekoliko kašika ulja, te postepeno dodavati mlaku vodu. Testo se dobro izmesi i ostavi da odstoji oko 30 minuta nakon čega se razmesi u 10 loptica koje se stavljaju u podmazanu tepsiju, ostave da malo ’’krenu’’, a potom peku 20 minuta na temperaturi od 200˚C. Necessary ingredients: ●● 1 kg flour ●● 1 packet of yeast ●● salt ●● oil ●● 0,5 l tepid water Into 1 kg of flour add yeast, a little bit of salt, a few tablespoons of oil, and gradually pour tepid water. Knead into fine dough and leave it to rise for about 30 minutes. Then divide it into 10 balls which you put on an oiled baking pan. Let it start rising a bit, then bake for 20 minutes at 200˚C.
Recept Hasibe Murina
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Murina Hasiba je rođena 1941. godine u Kosovskoj Kamenici, udovica, vrlo poštovana od strane korisnika kluba starih Roma u Beočinu.
Hasiba Murina’s recipe Recept Baramše Hasanović
Hasanović Baramša ima 38 godina. Završila je osnovnu školu, udata je i majka troje dece. Vrlo je aktivna u udruženju žena pri klubu starih Roma u Beočinu.
Baramša Hasanović’s recipe Hasanović Baramša is 38 years old. She finished elementary school, she is married, with three children. She is very active in the Women’s association within the Club for elderly Roma in Beočin.
Zemičke / Buns Potrebni sastojci: ●● 1 kg brašna ●● 1 paketić kvasca ●● so ●● malo ulja
Murina Hasiba was born in 1941 in Kosovska Kamenica, a widow, highly respected among the beneficiaries of Club for elderly Roma in Beočin.
Pita sa sirom / Gibanica Potrebni sastojci: ●● 1 kg brašna ●● 400g sitnog sira ●● 2 jaja ●● nekoliko kašika ulja ●● so ●● voda Umesiti mekano testo od brašna, soli i vode i razmesiti ga u 4 loptice koje je potrebno premazati uljem i ostaviti da se „odmore“ oko 30 minuta. Testo tanko razvući i nadevati nadevom pripremljenim od sira i jaja. Nadev posipati po razvučenim korama koje je potrebno poprskati sa malo ulja. Kore se zatim rolaju, stavljaju u podmazanu tepsiju i peku u rerni 30 minuta na temperaturi od 200˚C.
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Necessary ingredients: ●● 1 kg flour ●● 400g cottage cheese ●● 2 eggs ●● a few tablespoons oil ●● salt ●● water Knead a soft dough from flour, salt and water and divide it into 4 balls. Oil them and leave them to “sit“ for about 30 minutes. Roll the dough out thin, sprinkle each layer with oil and cover with a mixture of cheese and eggs. Roll the layers, place them in an oiled baking pan and bake for 30 minutes at 200˚C.
●● salt ●● water ●● ½ kg grated potatoes. Knead a soft dough from flour, salt and water and divide it into 4 balls. Oil the balls and leave them to “sit“ for about 30 minutes. Roll the dough out into thin layers, cover each layer with grated potatoes and sprinkle with oil. Roll the layers up, place them in an oiled baking pan and bake for 30 minutes at 200˚C.
Recept Sofije Gudinci
Sapi Nadir je rođena 1939. na Kosovu, udata, majka šestoro dece i omiljena članica kluba starih Roma u Beočinu.
Gudinci Sofija je rođena 1958. godine, udata, majka šestoro dece i vrlo aktivna u udruženju žena kluba starih Roma u Beočinu.
Recept Nadire Sapi Nadira Sapi ’s recipe
Sofija Gudinci’s recipe
Sapi Nadir was born in 1939 on Kosovo, she is married, mother of six and favorite among the members of Club for elderly Roma in Beočin.
Gudinci Sofija was born in 1958, married, mother of six, and she is very active in the Women’s association within the Club for elderly Roma in Beočin.
Mućenica
Kol pita / Kol pie Potrebni sastojci: ●● 1 kg brašna ●● nekoliko kašika ulja ●● so ●● voda ●● ½ kg naribanog krompira. Od brašna, vode i malo soli umesiti mekano testo, a potom napraviti 4 loptice koje se premažu uljem: loptice ostaviti da ’’odmore’’ oko pola sata, a zatim se tanko razvuku i pune nadevom pripremljenim od ribanog krompira. Naribani krompir u tankom sloju posipa se po korama i prska se uljem, a zatim se kore urolaju i stavljaju u podmazanu tepsiju da se peku oko 30 minuta na temperaturi od 200˚C. Necessary ingredients: ●● 1 kg flour ●● a few tablespoons oil
Potrebni sastojci: ●● 12 l mleka ●● 1 l vode ●● 2 čaše kiselog mleka Za pripremu ovog jela potrebna je specijalna drvena posuda sa tučkom u kojoj se napitak muti. Navedene namirnice stavljaju se u posudu i dugo udaraju, sve dok se ne izdvoji na površini maslac. Maslac se zajedno sa kajmakom pokupi, a u ostatak se doda još dve čaše kiselog mleka, promeša i rashladi. Ovo je vrlo ugodan i osvežavajući napitak. Necessary ingredients: ●● 12 l milk ●● 1 l water ●● 2 glasses sour milk
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For the preparation of this beverage you need a special wooden mortar with a pestle. Put the ingredients into the pot and whip it until butter separates on the surface. Take out the butter and the sour cream, and then add two more glasses of sour milk, stir it and let it cool. This beverage is very pleasant and refreshing.
Recepti Čelebije Selimi Selimi Čelebija je rođena 1965. godine u Beočinu. Završila je osnovnu školu. Majka je troje dece, povremeno radno angažovana, vrlo aktivna članica udruženja žena pri klubu starih Roma u Beočinu.
Čelebija Selimi ’s recipe Selimi Čelebija was born in 1965. She finished elementary school. She is a mother or three children, occasionally has a job, a very active member of the Women’s association within the Club for elderly Roma in Beočin.
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Sutlijaš / Rice pudding Potrebni sastojci: ●● 400g pirinča ●● 1,5 l vode ●● 1 l mleka ●● 500 gr šećera ●● 2 vanilin šećera 400g opranog pirinča sipa se u uzavrelu vodu i kuva oko 10 minuta. Potom se doda 1 l mleka, šećer i vanilin šećer i kuva dok pirinač ne bude mekan. Necessary ingredients: ●● 400g rice ●● 1,5 l water ●● 1 l milk ●● 500 g sugar ●● 2 vanilla sugar Wash 400g of rice and pour into boiling water, cook for about 10 minutes. Then add 1 l of milk, sugar and vanilla sugar and cook until the rice is soft.
Kačamak Potrebni sastojci: ●● 500 gr pšeničnog brašna
●● 1 l vode ●● malo ulja ●● so U uzavrelu, posoljenu i malo pouljenu vodu zakuvati, dodavajući postepeno, pšenično brašno. Brašno je potrebno dugo mešati i kuvati (oko 20 minuta) i pred kraj dodati malu količinu zagrejanog ulja. “Naša je kuhinja prehranila našu gladnu decu.” Necessary ingredients: ●● 500 g wheat flour ●● 1 l water ●● oil ●● salt Put a little bit of salt and oil into water, bring it to a boil and gradually add wheat flour. Cook it while stirring for about 20 minutes and at the end add a small amount of heated oil. “Our hungry children got by on our cooking. “
Maćanica - jelo od suvih paprika / dish
with dry peppers
Potrebni sastojci: ●● suve paprike ●● ista količina praziluka ●● malo ulja ●● so ●● malo vode Suve paprike prokuvati, izvaditi i usitniti seckanjem. Tome dodati naseckani praziluk, malo posoliti i dodati nekoliko kapi ulja. Necessary ingredients: ●● dry peppers ●● same amount of leek ●● some oil ●● salt ●● water Boil dry peppers, take them out of the pot and finely chop them. Add chopped leek, salt it and sprinkle with a few drops of oil.
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Recepti Mimedije Hrubik
Slatki kupus / Sweet cabbage
Mimedija Hrubik rođena 1963. godine u Beočinu. Udata, majka troje dece, povremeno radno aktivna i veoma angažovana u aktivu žena pri klubu za stare Rome u Beočinu.
Potrebni sastojci: ●● 1 kg ovčetine ●● 1,5 glavica kupusa ●● 1 glavica crnog luka ●● biljni začin ●● so ●● biber ●● ulje ●● veza zeleni ●● 2 paprike babure ●● 2 paradajza. Prodinstati luk na ulju uz dodatak biljnog začina, bibera i soli. U to dodati red mesa, pa red kupusa, a između iseckanu zelen i narezan paradajz. Jelo naliti vodom i kuvati 45 minuta. Nakon toga preliti sa zaprškom koja se pravi od 2 kašike brašna isprženog na malo ulja, uz dodatak bibera. Kuvati još 10-20 minuta.
Mimedija Hrubik’s recipes Mimedija Hrubik was born in 1963 in Beočin. Married, mother of three, occasionally has a job, very active in Women’s association within the Club for elderly Roma in Beočin.
Tava s mesom / Casserole with meat
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Potrebni sastojci: ●● 1 celo pile ●● 400g pirinča ●● 1 glavica luka ●● 0,5 dl ulja ●● biljni začin ●● so ●● voda Pileće meso iseći na komade i prokuvati 20 minuta. Izvaditi meso iz posude u kojoj se kuvalo i staviti u podmazanu tepsiju, dodati izdinstani luk na ulju i oprani pirinač. Jelo zaliti supom u kojoj se kuvala piletina i dodati začine. Peći u rerni oko 30 minuta na temperaturi od 200˚C. Necessary ingredients: ●● 1 chicken ●● 400g rice ●● 1 onion ●● 0,5 dl oil ●● Začin C ●● salt ●● water Cut the chicken meat to pieces and boil for 20 minutes. Take the meat out of the pot and place in an oiled baking pan, add pan-fried onion and rinsed rice. Take the water in which the chicken was cooked and pour it in the pan as well, add spices. Bake in the oven at 200˚C for about 30 minutes.
Necessary ingredients: ●● 1 kg mutton ●● 1,5 cabbage ●● 1 onion ●● Začin C ●● salt ●● black pepper ●● oil ●● soup greens ●● 2 green peppers ●● 2 tomatoes Stew onion on oil, add Začin C, salt and pepper. Add to that a layer of meat, then a layer of cabbage, and put finely chopped greens and sliced tomatoes in-between. Pour water over it and cook for 45 minutes. After that, in a separate pan, fry 2 tablespoons of flour on some oil, add pepper, and pour it over the cabbage. Cook for another 10-20 minutes.
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Recepti sa područja Subotice / Recipes from the area of Subotica Recepti Ivanke Nikolić (prikupila Verica Dukić)
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Ivanka Nikolić (1914-2004) rođena je u selu Silbaš, u siromašnoj romskoj porodici, kao treće, najmlađe dete. Udala se 1931. godine u Bačku Palanku za Tomu Nikolića. Živeli su u mnogočlanoj porodici sa svekrom, svekrvom, Tominim bratom, sestrama. Rodila je četvoro dece - dva sina i dve kćeri. U kuhinji se dobro snalazila i većinu stvari naučila od svekrve. Nakon rata, porodica se seli u Suboticu, a Toma umire veoma mlad, 1948. godine. Od tada pa do kraja svog života, Ivanka preuzima sama brigu o deci. Stariji sin postaje dobar muzičar i radi u Radio Televiziji Novi Sad u tamburaškom orkestru, a mlađi sin već od devete godine preuzima na sebe obavezu glave porodice i radi kao harmonikaš (instrument mu nosi majka Ivanka do kafane, jer je harmonika bila teža i veća nego on, mali i slabašan). Tako je porodica preživljavala dok se sestre nisu udale, a za sve to vreme Ivanka je trgovala robom donetom iz Italije, Poljske, Češke, Turske. Uvek je bilo nešto skuvano u kući, a tome je učila i svoje kćerke. Znanje koje je stekla u Palanci, što se tiče spremanja hrane, sačuvala je i dolaskom u Suboticu, samo ga je ovde upotpunila, unela novine bunjevačke kuhinje, ali i ovdašnjih Roma. Doživela je duboku starost, svoju decu držala uvek oko sebe, a unuci, praunuci i čukununuci se i danas sećaju pečene patke sa velikim pečenim krompirima iz rerne baba Jake (Ivanke).
Ivanka Nikolić’s recipes (collected by Verica Dukić) Ivanka Nikolić (1914-2004) was born in the village of Silbaš, in an indigent Roma family, as the third and the youngest child. She married Toma NiIkolić in 1931 and moved to Bačka Palanka. They lived in a large family with Toma’s mother, father, brother and sisters. Ivanka had four children – two sons and two daughters. She was
a good cook; she had learned most of what she knew from her mother-in-law. After the war, the family moved to Subotica. Toma dies at very young age, in 1948. From then on, until the rest of her life, Ivanka takes care of her children by herself. The older son becomes a musician and works in Radio Television Novi Sad in the tamburitza orchestra, and the younger son takes on the role of the head of the family at 9 and works as an accordionist (His mother Ivanka carried the instrument because he was small and weak and the accordion was heavier and bigger than him). That is how the family survived until the sisters got married, and all the while, Ivanka sold goods brought from Italy, Poland, Check, Turkey. There was always a cooked meal in the house, and she passed that on to her daughters. She brought the cooking knowledge she had gained in Bačka Palanka with her to Subotica. Furthermore, she complemented it with Bunjevac cuisine, and the cuisine of Roma people from the area. She lived to a ripe old age, she always kept her children beside her, and her grandchildren, greatgrandchildren and great-great-grandchildren still remember duck roast with big baked potatoes from grandma Jaka’s (Ivanka’s) oven.
Suva pogača / Dry pogača Potrebni sastojci: ●● 1 kg brašna ●● pola supene kašike soli ●● malo praška za pecivo, a može i bez njega ●● voda U brašno dodati so, malo praška za pecivo i zamesiti sa hladnom vodom, tako da testo ne bude ni tvrdo ni meko. Razviti oklagijom i ostaviti da malo odstoji, pa peći na 180˚C oko 30 minuta. Necessary ingredients: ●● 1 kg flour ●● half a tablespoon salt ●● a little bit of baking powder, or you can do without it ●● water Add salt to flour and a little bit of baking powder and mix that with cold water, so that the dough you knead is neither hard nor soft. Roll it out with a rolling pin and leave it to rise, then bake at 180˚C for about 30 minutes.
Kisela pogača / Sour pogača Potrebni sastojci: ●● 1 kg brašna ●● pola kvasca
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●● 1 prašak za pecivo ●● pola supene kašike soli ●● mlaka voda. U mlaku vodu staviti kvasac da se rastopi i da se podigne. Tome dodati brašno, so i prašak za pecivo, pa zamesiti sa mlakom vodom. Ostaviti testo da odstoji i naraste. Malo se izmesi, oblikuje i viljuškom izbode pre pečenja. Necessary ingredients: ●● 1 kg flour ●● half packet of yeast ●● 1 packet baking powder ●● half a tablespoon salt ●● tepid water Put yeast in tepid water so that it melts and rises. Add flour, salt, baking powder, and tepid water, and knead it into dough. Leave it to rise. Then knead it again, shape it into a flat circle, and before you bake it, make small holes in it with a fork.
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Sladak kupus - Gugle šah / Sweet cabbage - Gugle šah Potrebni sastojci: ●● vegeta ●● malo soli ●● glavica kupusa ●● paprika babura ●● list celera ●● peršunov list ●● biber u zrnu ●● goveđe meso (rebra) ●● sok od paradajza Iseći glavicu kupusa na krupnije kocke i staviti u veću posudu, dodati jedna papriku baburu, list celera, biber u zrnu, list peršuna, meso (goveđa rebra) sečeno na krupne kocke. Sve to naliti vodom i kuvati dok ne omekša, a meso se skoro odvoji od kostiju. Na kraju dodati sok od paradajza i zapržiti tankom zaprškom (na malo ulja propržiti kašiku-dve brašna i sipati u kupus). Necessary ingredients: ●● Začin C ●● salt ●● 1 cabbage ●● green pepper ●● celery leaves
●● parsley leaves ●● pepper grains ●● beef meat (ribs) ●● tomato juice Cut cabbage into big cubes and place it in a large pot. Add one green pepper, celery leaves, pepper grains, parsley leaves, and diced meat (beef ribs). Pour water over it and cook until it softens and the meat is almost falls off the bones. At the end add tomato juice and zaprška (pan-fry one to two tablespoons of flour on some oil and pour that into cabbage).
Slatki kupus - Gugle šah II / Sweet cabbage - Gugle šah II Potrebni sastojci: ●● mekša glavica kupusa ●● 2 glavice luka ●● 1 šargarepa1 krompir ●● 1 paprika babura ●● list peršuna ●● biber u zrnu ●● so ●● 300g svinjskih rebara ●● 2-3 manja svinjska papka ●● ulje ●● crvena sitna paprika. Kuva se u dubokoj šerpi. Luk se iseče i izdinsta na malo ulja, stavi se red isečenog kupusa, pa red svinjskih rebara, pa opet red sečenog kupusa, pa očišćeni svinjski papci, pa opet kupus. Nakon toga dodati sečenu šargarepu, krompir, so, biber, papriku baburu celu, list peršuna, malo vegete, i naliti sa vodom. Pre no što se poklopi, dodati malo šećera. Kada se meso skuva, dodati sok od paradajza pa još malo kuvati. Na kraju dodati zapršku (malo ulja, brašna, kašika-dve crvene mlevene paprike). Necessary ingredients: ●● 1 softer cabbage ●● 2 onions ●● 1 carrot ●● 1 potato ●● 1 green pepper ●● parsley leaves ●● pepper grains ●● salt ●● 300g pork ribs
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●● 2-3 smaller pork feet ●● oil ●● ground red pepper Take a deep pot. Chop up the onion and stew it on some oil. Add a layer of finely chopped cabbage, then a layer of pork ribs, again a layer of cabbage, then the pork feet, and again cabbage. Then add chopped carrot, potato, salt, pepper, whole green pepper, parsley leaves, a little bit of Začin C, and cover it all with water. Before you put the lid, add some sugar. When the meat is done, add tomato juice and keep cooking it. At the end, add zaprška (on some oil, fry a bit of flour, and one or two tablespoons of ground red pepper).
Kiseli kupus / Sauerkraut meal
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Potrebni sastojci: ●● glavica kiselog kupusa ●● suva svinjska dimljena rebra ●● biber u zrnu ●● lovorov list ●● biljni začin ●● glavica crnog luka Glavicu kiselog kupusa dobro isprati, iseći na veće komade i staviti u dublji sud. Na to staviti svinjska suva, dimljena rebra, biber u zrnu, lovorov list, biljni začin i isečenu glavicu crnog luka, i naliti vodom. Kuvati dok se rebra ne skuvaju. Na kraju začiniti zaprškom sačinjenom od malo ulja, brašna i mlevene paprike. Necessary ingredients: ●● one sauerkraut ●● dry smoked pork ribs ●● pepper grains ●● bay leaf ●● Začin C ●● 1 onion Wash the sauerkraut well, chop it and put in a deep pot. Add dry smoked pork ribs, pepper grains, bay leaf, Začin C and finely chopped onion, then pour water in the pot. Cook it until the ribs are done. In the end, add zaprška made from some oil, flour and ground red pepper.
Ciganska sarma / Gipsy sarma Potrebni sastojci: ●● glavica kiselog kupusa srednje veličine ●● 3 glavice luka ●● 1 jaje ●● 1 kašičica crvene mlevene paprike, malo ljuta ●● 600g mešanog mlevenog mesa ●● suvi svinjski vrat ●● biber mleveni ●● so ●● biljni začin ●● pola šolje riže ●● suva rebra 300g ●● komad domaće suve kobasice ●● ulje Luk sitno iseći i dinstati na ulju dok ne porumeni, dodati seckani suvi vrat da se i on proprži. Kada je gotovo, dodati izdinstani luk i suvi vrat mlevenom mesu i redom dodavati: jaje, kašičicu crvene paprike, biber, so, rižu i sve dobro izmešati. Ovim filom puni se svaki list kupusa i zavija, tako da fil bude u sredini (da ne iscuri). Na dno dubokog suda se prvo stave listovi kiselog kupusa, zatim nekoliko rebara isečenih, onda red sarme, zatim opet rebra i kobasica sečena na kolutove. Tako dok se sav materijal ne utroši, a odgore se stave listovi kupusa. Naliti vodom i dodati biber u zrnu. Kada je kuvano (a kuva se sporo, polako, na umerenoj temperaturi i uz povremeno, blago drmanje šerpe), stavlja se dobra zaprška. Na ulju se proprže 3 kašike brašna, u vrh kašičica mlevene crvene paprike i doda se sarmi da malo prokrčka. Necessary ingredients: ●● 1 middle-sized sauerkraut ●● 3 onions ●● 1 egg ●● 1 teaspoon ground red pepper, a bit hot ●● 600g mixed ground meat (pork and beef) ●● smoked pork neck ●● ground black pepper ●● salt ●● Začin C ●● half cup rice ●● 300g smoked ribs ●● a piece of dry homemade sausage ●● oil Pan-fry finely chopped onion on oil until it turns brown, add smoked pork neck cut into thin slices, let it stew a while. When they are both done, add that to minced meat and
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then add an egg, a teaspoon of ground red pepper, black pepper, salt, rice, and mix it all together. Put this stuffing into sauerkraut leaves, one by one, and roll them up so that the stuffing cannot leak out. Take a deep pot and put a few leaves of sauerkraut on the bottom, then a few chopped ribs, then a layer of sarma (rolled pieces), then again ribs and sausage cut into thick slices. Continue until all the material is spent, and finish with leaves of sauerkraut on top. Pour water until it covers the top leaves and add pepper grains. Cook it slowly, on a low heat, occasionally shake the pot gently. When it is done, prepare a good zaprška – heat a little bit of oil, add 3 tablespoons of flour, a pinch of ground red pepper, and let it fry a bit, then add to sarma and let it simmer for a while.
Cigan pečenje / Gipsy roast
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Potrebni sastojci: ●● krmenadle od svinjskog vrata ●● biljni začin ●● ulje ●● crni luk Krmenadle od svinjskog vrata dobro izlupati i posuti vegetom. Staviti na vrelo ulje, ali paziti da biljni začin ne zagori. Prevrnuti meso i peći i sa druge strane, a na ispečeni deo dodati još biljnog začina. Kada je meso pečeno, servirati uz kolutove crnog luka i sve to preliti masnoćom i začinom u kojem se meso peklo. Necessary ingredients: ●● pork neck chops ●● Začin C ●● oil ●● onion Beat the pork chops with a meat tenderizer and season them with Začin C. Put it on hot oil, but try not to burn the seasoning. Flip it over, and add more Začin C onto the upper side. When the meat is done, serve it with onion sliced into rings and mixed with all the fat and spices left over from frying.
Krompirača / Potato pie Potrebni sastojci: ●● 2 glavice crnog luka ●● ulje ●● krompir ●● svinjske krmenadle ●● slanina ●● sveža kobasica ●● brašno ●● aleva paprika ●● krvavica (prliblizno polovina 1 krvavice)
Izdinstati na ulju 2 glavice crnog luka, sitno isečene, i staviti u dublju tepsiju za pečenje. Krompir iseći na kolutove i poslagati po tepsiji. Na krompir ređati krmenadle od svinjskog vrata, režnjeve slanine, svežu kobasicu i na kraju krvavicu sečenu na kolutove.Napraviti preliv od brašna razmućenog u hladnoj vodi, vegete i bibera, i preliti preko mesa i krompira. Na kraju na ulju ispržiti malo brašna i aleve paprike i dodati u krompiraču. Sve to peći u rerni na 180˚C dok se meso ne ispeče. Služiti uz kisele paprike. Necessary ingredients: ●● 2 onions ●● oil ●● potatoes ●● pork chops ●● bacon ●● fresh sausage ●● flour ●● ground red pepper ●● blood sausage (half a blood sausage) Stew 2 finely chopped onions on oil and put it in a deeper baking pan. Add a layer of sliced potatoes. Then put the pork chops, the sliced bacon, fresh sausage and the sliced blood sausage on top. Mix a little bit of flour in water, add Začin C and black pepper, and pour that over the meat and potatoes. Then pan-fry some flour and ground red pepper on oil and add that as well. Heat the oven 180˚C and roast until it is done. Serve with pickled peppers.
Ćoravi sos (Koro soso) / Blind sauce (Koro soso)
Potrebni sastojci: ●● 2 glavice crnog luka ●● 2-3 paradajza ●● 2 paprike babure ●● aleva paprika ●● biljni začin ●● so ●● biber ●● malo šećera ●● konzerva paradajza Na ulju dinstati 2 glavice crnog luka, sitno iseckanog. Dodati paradajz bez ljuske (popariti ga, a onda oljuštiti koru), kolutove babure paprike, sitnu alevu papriku, biljni začin, so, bibera, malo šećera, naliti vodom da to pokrije i poklopiti. Kada je povrće kuvano, dodati paradajz iz konzerve i sačekati da se sve ukuva i zgusne. Servirati uz krompir pečeni, na velike kriške, koji se peče na svinjskoj masti (tako je lepši i ukusniji).
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Necessary ingredients: ●● 2 onions ●● 2-3 tomatoes ●● 2 green peppers ●● ground red pepper ●● Začin C ●● salt ●● black pepper ●● sugar ●● can of tomatoes Pan-fry 2 finely chopped onions on oil. Add peeled tomatoes (scold them, then peel the skin off), green pepper rings, ground red pepper, Začin C, salt, black pepper, and a bit of sugar. Pour the water to cover it and put a lid on the pot. When the vegetables are done, add a can of tomatoes and cook until it thickens. Serve with potatoes cut into chunks and baked on pork fat (it’s better and tastier that way.)
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Crveno testo sa krompirom (Šuko humer) / Red pasta with potatoes (Šuko humer) Potrebni sastojci: ●● 1 kg krompira ●● 1 kg brašna ●● malo soli ●● mlevena paprika Oljuštiti 1 kg krompira, iseći na kocke i skuvati ga u slanoj vodi. Zamesiti testo od 1 kg brašna i malo soli, da bude malo tvrđe, mesi se sa mlakom vodom. Razvući ga srednje debelo i iseći na kocke. U poseban veći sud staviti vodu da proključa i malo osoliti. U kipuću vodu stavljati isečeno testo i kuvati na smanjenoj temperaturi. Zakuvano testo ocediti od vode. Posebno na ulju propržiti glavicu crnog luka, isečenog na sitne kocke, dok ne bude staklast, i dodati pola kašičice sitne paprike. U oceđeno testo dodati kuvani krompir oceđen od vode i sve preliti lukom i paprikom, pa dobro promešati, ali kratko. Necessary ingredients: ●● 1 kg potatoes ●● 1 kg flour ●● salt ●● ground red pepper Peel 1 kg of potatoes, dice it and cook in salted water. Mix 1 kg of flour and some salt with tepid water, and knead a slightly harder dough. Roll it out to medium thick, and cut into cubes. Boil slightly salted water in a separate bigger pot. Then put the
cubes into the water and cook on low heat. Strain the boiled pasta. Pan-fry one finely chopped onion on oil until it looks transparent, and add half a teaspoon of ground red pepper. Mix it all together, stir well, but not for long.
Mekike (Štipalke) Potrebni sastojci: ●● 1 kg brašna ●● malo soli ●● pola šolje ulja Umesiti testo od 1 kg brašna sa mlakom vodom, dodati malo soli i pola šolje ulja, da bude srednje meko. Tako umešeno staviti na dasku posutu brašnom. Na vrhove prstiju stavljati ulje i tako razvlačiti testo, ne debelo, a onda seći na kocke veličine dlana. Sredinu svake kocke razrezati nožem. Peći na vrelom ulju da porumene obe strane. Ređati u duboku činiju i posoliti. “Najviše spremamo pohovano, sarme, supe, knedle, a najomiljenije su štipalke i krompir.“ Necessary ingredients: ●● 1 kg flour ●● salt ●● half cup oil Knead a medium soft dough from 1 kg of flour, a little bit of salt, and half a cup of oil. Put it on a board sprinkled with flour. Oil your fingertips and use them to roll out the dough, not too thick, and then cut to squares as big as your palm. Cut the middle of each square with a knife. Fry in hot oil so that both sides are done. Put them in a deep bowl and season with salt. “We mostly make breaded food, sarma, soups, dumplings, and our favorites are štipalke and potatoes.”
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Česnica božićna / Česnica (Christmas cake)
Pečurka paprikaš / Mushroom stew
Potrebni sastojci: ●● 500g tankih kora ●● 500g šećera ●● 500g seckanih i mlevenih oraha ●● 200g suvog grožđa ●● šolja dobro ulupane svinjske masti ●● malo mleka (da se kvasi svaka kora) U podmazanu tepsiju staviti tri kore, nakvasiti ih mlekom. Izmešati orahe, šećer i suvo grožđe. Nakvašene kore mazati mašću, posipati orasima, šećerom i suvim grožđem, pa opet staviti sloj kora. Tako ređati dok se materijal ne utroši. Gornja kora maže se sa mašću i peče se u rerni na 200˚C dok ne porumeni.
Potrebni sastojci: ●● 2 kg pečurki (bukovača) ●● 2 veće glavice crnog luka ●● 1 supena kašika mlevene paprike ●● malo soli ●● 1-2 babura paprika ●● 5-6 svežih paradajza ●● malo ljute papričice ●● biber ●● oko 2dl belog vina Dinstati luk sa sečenim baburama, dodati pečurke sečene na rezance, pa oljušteni paradajz i začine (so, biber, peršunov list, celerov list, sitna paprika). Sada se doda vino, a gustina jela se napravi kao kod gulaša. Služiti uz domaće testo: 500g brašna, malo soli, mlaka voda, može jedno jaje-ako ima, izmućeno prstima; testo se pravi srednje mekano, ne tvrdo, razvlači se prstima da bude debljine pola malog prsta. Kida se rukama i zakuvava u ključalu vodu u koju se stavi malo masti i malo soli. Iscedi se testo i služi uz pečurke, a može i sve skupa da se izmeša u jednoj posudi.
Necessary ingredients: ●● 500g pie layers (thin layers of uncooked dough used to make pies) ●● 500g sugar ●● 500g chopped and ground walnuts ●● 200g raisins ●● mug of whisked pork fat ●● some milk (to moisten each layer) Put three pie layers in an oiled baking pan and soften them with milk. Mix walnuts, sugar, and raisins. First spread some fat over the layers, then sprinkle with walnuts, sugar and raisins, then again put the pie layers. Continue the process until you spend the material. Grease the top layer with fat and bake it in the oven at 200˚C until it turns brown.
Recepti Anice Dimović Anica Dimović je rođena 1957. godine u Đurđinu kod Subotice. Majka je dvoje dece. Predsednica je Kulturnog centra Roma iz Subotice. Dugo godina se bavila ugostiteljstvom, a danas je poznata među Romima po brojnim projektima koje je realizovala na području Subotice i Vojvodine.
Anica Dimović’s recipes Anica Dimović was born in 1957 in the village of Đurđin, near Subotica. Mother of two. She is the president of the Roma Cultural Center in Subotica. She worked in restaurant business for a long time, and today she is known among Roma people for numerous projects that she has realized in the area of Subotica and Vojvodina.
Necessary ingredients: ●● 2 kg Oyster mushrooms ●● 2 large onions ●● 1 tablespoon ground red pepper ●● salt ●● 1-2 green peppers ●● 5-6 fresh tomatoes ●● chili pepper ●● black pepper ●● around 2dl white wine Stew onion and green peppers; add mushrooms cut into strings, peeled tomatoes, and spices (salt, black pepper, celery leaves, ground pepper). Then pour wine and make the meal thick as when making a stew. Serve with homemade noodles: 500g flour, a bit of salt, tepid water, one egg (if you have it); knead medium soft dough, and roll it out with your fingers so it is as thick as half the little finger. Break it into pieces using hands, and cook in boiling water in which you previously added some fat and salt. Strain the pieces of dough and serve with the mushroom stew, or you can mix it all together in one bowl.
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Slavska pečenica - ćuran / Slava roast - turkey
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Bira se najbolji ćuran sa glavom, krestom i obavezno kljunom. On treba da donese pare u kuću, bolji život, a sve što je prošlo, naročito ono ružno, ostavlja iza sebe - zatrpava u prošlost. Očišćen ćuran se dobro osoli i premaže mašću, najbolje guščijom. Peče se u zemljanoj posudi, poklopljen, a uz njega se stave okolo očišćeni orasi, pozadi u otvor veća jabuka i okolo njega jabuke koje se peku zajedno sa ćuranom. Napolju se napravi ognjište, malo dublje da posuda može da stane, dobro se zažare cepanice, napola da su već izgorele, i na to se stavi zemljana posuda, poklopljena. Druga vatra (žar) se stavi odozgo na posudu i još se loži najmanje 4-5h da se ćuran dobro ispeče, kožica da bude reš-hrskava. Pečenje može da se radi i u parasničkoj peći. Nakon pečenja, ćuran ide na sto i ne dira se do ručka prvog dana Božića ili slave, kada ide čestitka domaćinu. Obično kum ili najdraži gost uzme jabuku (koja se pekla u ćuranu) i duplira novac koji nosi ćuran u kljunu (a koji je prethodno stavio domaćin). Uzetu jabuku kao i orase pečene oko ćurana gost ili kum prvo sam proba, a onda deli ostalim gostima. On prvi i seče pečenicu, proba je i od tog sečenog komada deli i domaćinu i gostima, i blagosilja slavu i sve goste. Na stolu su i plečinte, kao i ostale pečenice (obično pečene kokoške, guska, itd). Choose the best male turkey, all with head, crest, and especially the beak. It is supposed to bring money and a better life into the house, and to leave behind (bury into the past) all that has past, especially the bad. Clean and gut the turkey, season with salt and fat, preferably goose fat. Roast it in earthenware, covered with a lid, together with walnuts, and a large apple inside the turkey, and a few apples around the turkey. Make a fireplace outside, a bit deeper so you can put the earthenware inside, wait until the logs are half burnt, and then place the covered earthenware inside. Put the hot coal onto the dish as well and stoke the fire for 4 to 5 more hours so that the turkey is well done and its skin is crispy. After it is done, the turkey is placed on the table and no one touches it until lunch on the first day of Christmas or Slava, when everyone congratulates the host. It is usually the godfather or the dearest guest who takes the apple (baked inside the turkey) and doubles the money that the turkey has in its beak (the host puts the money in the beak beforehand). The godfather or the guest tastes the apple and the walnuts, and then shares it with the other guests. He is also the first one to cut the roast, taste it, and share that first piece with the host and the guests, and bless the Slava and all the guests. There are also plečinte (see next recipe) on the table, as well as other roasts (usually chicken, goose, and similar)
Plečinte Potrebni sastojci: ●● brašno ●● voda ●● so Umesiti testo od pregršti brašna, ½ dl mlake vode i malo soli. Kad se umesi, napraviti jufku od testa u obliku posude u kojoj će se peći. Testo treba da odstoji 10-15 min. nakon čega se stavi u vruću mast i peče jedna, pa druga strana da porumeni. Služe se tako vruće uz pečenicu (za Božić ili slavu). Necessary ingredients: ●● flour ●● water ●● salt Knead dough from plenty of flour, ½ dl of tepid water and some salt. Form it so that it fits the pan where it is going to be baked. Leave it to rise for 10-15 minutes, and then fry both sides in hot fat until it is crispy. Serve it hot with roast (at Christmas or Slava).
Boranija / String beans Potrebni sastojci: ●● glavica crnog luka ●● 1 paprika ●● Peršunov list ●● 1 šargarepa ●● celerov list ●● boranija ●● 1 paradajz U posudu staviti boraniju, crni luk, papriku baburu, peršunov list, oguljen paradajz, šargarepu i list celera. Preliti i kuvati u mleku, količina mleka koja se stavlja treba da pokrije povrće koje je u šerpi. Poklopiti i kuvati. Kad se skuva, dodati zapršku (brašno do dve kašike i malo sitno sečenog belog luka). Na masti se prvo proprži beli luk, a onda se doda brašno, da zaprška bude kremasta, doda se sitna paprika i sve to se prelije preko boranije. Skinuti sa vatre kad se preliva, pa onda opet vratiti na vatru. Boranija treba da je malo gušća, a kada se skine sa vatre doda se kiselo mleko i služi uz rebra pečena na ciganski način. „Ono što ću ti ja reći za romsku kuhinju odnosi se na Rome koji su više od 50 godina u Subotici, ne žive u romskim naseljima na periferiji grada, već su se uklopili u život ovdašnjih ljudi. Njihova kuhinja je uglavnom nezdrava, sa puno začina (ljuta aleva paprika), soli i puno
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masnoće. Verovatno je to uticaj mađarske kuhinje i njihovih pikantnih jela. S obzirom da su Romi ovde uglavnom muzičari, sebi su mogli da priušte skoro svaki dan da im se na trpezi nalazi meso, i to svinjetina, a ređe juneće meso. Ali bez obzira na sve to, za Romkinje se s pravom može reći da su veoma snalažljive žene i da su sposobne skoro od ničega da naprave neko jelo i tako prehrane svoje mnogobrojne članove u porodici.”
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Necessary ingredients: ●● 1 onion ●● 1 green pepper ●● parsley leaves ●● 1 carrot ●● celery leaves ●● string beans ●● 1 tomato Put string beans into the pot and add onion, green pepper, parsley leaves, carrot, celery leaves, and peeled tomato. Pour milk in the pot so that it covers the vegetables. Put the lid and cook it. When it is done, add zaprška (with no more than two tablespoons of flour and some finely chopped garlic). First pan-fry the garlic on fat, then add the flour so it turns creamy, and add ground red pepper. Pour it over the string beans and keep cooking. When comes to a boil, get it off the heat, then put it back on. It should be of thick consistency, and when it is done, add sour milk and serve with Gipsy style ribs. “What I’m going to tell you about Roma cuisine refers to Roma people who have lived in Subotica for over 50 years, not the ones who live in Roma settlements on the outskirts of the town, but the ones who have fit into the life of people from here. Their cooking is usually unhealthy, with a lot of spices (ground hot pepper), salt, and a lot of fat. That is probably because of the influence of Hungarian cuisine and their spicy dishes. Since most Roma people here are musicians, they were able to afford to have meat on their table every day, usually pork, sometimes young beef. But regardless of that, Roma women are rightly known as very resourceful and capable of making a dish from scratch and in that way feed the many members of their families.”
S l e deće recepte je p r i kupilo udruženje ’’ M ladi istraživači R o mi’’ / The following r e c ipes were collected by the “Young R o ma researchers” a s s ociation Romska čorbica / Roma soup Potrebni sastojci: ●● 1 l vode ●● 1 šargarepa ●● 1 peršun ●● Zelen ●● 2 glavice crnog luka ●● 3 krompira ●● 1 kašika masti ●● mlevena paprika Sipati u šerpu 1 litar vode, dodati na kockice iseckanu šargarepu, peršun, zelen, dve glavice crnog luka i tri veća krompira. Staviti da se kuva. Kad se to skuva, napraviti rezance, iskidati testo za rezance prstima i zakuvati čorbicu. U drugu šerpicu staviti kašiku masti i kašičicu crvene paprike, ispržiti i toplo sipati u čorbu. Posoliti po želji. Necessary ingredients: ●● 1 l water ●● 1 carrot ●● 1 parsley ●● soup greens
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●● 2 onions ●● 3 potatoes ●● 1 tablespoon fat ●● ground red pepper Pour 1 liter of water into a pot, add diced carrot, parsley, two onions, three large potatoes, and cook that. When it is done, make noodles; tear the noodle dough with your fingers and boil them in the broth. Take a saucepan and pan-fry a teaspoon of ground red pepper on one tablespoon of fat, and pour it over the broth. Add salt as needed.
Čorba sa valjušcima / Broth with dumplings
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Potrebni sastojci: ●● 2 ½ šolje brašna ●● 1 kašika masti ●● 2l vode ●● ½ l kuvanog paradajza ●● so U šerpi zapržiti 2 kašike brašna i 1 kašiku masti dok ne porumeni, dodati 2 litre vode i pola litre kuvanog paradajza. Kuvati na blagoj vatri. Zamesiti testo od 2 šolje brašna i 1 šolje vode, dodati malo soli, razvući na stolu i kidati prstima, a zatim dodati u čorbu koja vri (valjušci). Ostaviti još malo da se kuva i jesti. Necessary ingredients: ●● 2 ½ cups flour ●● 1 tablespoon fat ●● 2 l water ●● ½ l cooked tomato juice ●● salt Pan-fry 2 tablespoons of flour on one tablespoon of fat until it goes brown, then add 2 liters of water and half a liter of cooked tomato juice, and cook on low heat. Make dough from 2 cups of flour, a cup of water, and some salt. Roll the dough out onto the table and tear it with your fingers, then add to the boiling broth. Leave it to simmer for a while and then eat.
Romska čorba / Roma broth Potrebni sastojci: ●● 1 kašika masti ●● 500 gr krompira ●● brašno ●● mlevena paprika
●● voda ●● so ●● biber U šerpu staviti 1 jednu kašiku masti i 500 g krompira isečenog na kocke, i propržiti. Dodati pola kašike brašna, pola kašike paprike, potom preliti sa 2 litre vode. Kad se čorba skuva staviti valjuške, malo soli i bibera po ukusu. Necessary ingredients: ●● 1 tablespoon fat ●● 500 g potatoes ●● flour ●● ground red pepper ●● water ●● salt ●● black pepper Put a tablespoon of fat and 500g of diced potatoes into a pot and fry. Add half a tablespoon of flour, half a tablespoon of ground red pepper, and then cover with 2 liters of water. When the broth is done, add dumplings, some salt and pepper.
Čorba / Broth Potrebni sastojci: ●● 1 kašika masti ●● 1 kašika brašna ●● paprika u prahu ●● 2 l vode ●● 1 glavica luka ●● 2 krompira U posudu staviti 1 kašiku masti. Kada se mast ugreje, dodati 1 kašiku brašna, zatim to ispržiti dok ne požuti. Kada požuti, dodati crvenu papriku i doliti do 2 litre vode. Kada voda provri, staviti 1 glavicu luka, 2 krompira (iseckanog na kockice) i malo soli. Sve to ostaviti da se kuva uz povremeno mešanje. Kad krompir omekša, čorba je gotova. Necessary ingredients: ●● 1 tablespoon fat ●● 1 tablespoon flour ●● ground red pepper ●● 2 l water ●● 1 onion ●● 2 potatoes Pan-fry a tablespoon of flour on a tablespoon of fat until it goes yellow. Then add ground red pepper and 2 liters of water. When it comes to a boil, add an onion, 2 diced potatoes, and some salt. Cook it, stirring occasionally. When the potatoes soften, the soup is done.
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Kajgana / Scrambled eggs Potrebni sastojci: ●● 1 -2 glavice luka1 kašika masti ●● 3-5 jaja Iseckati 1-2 glavice luka, staviti u tiganj sa 1 kašikom masti. To izdinstati i na kraju izlupati 3-5 jaja i promešati. Po ukusu dodati soli. Necessary ingredients: ●● 1-2 onions ●● 1 tablespoon fat ●● 3-5 eggs Chop 1-2 onions, put it in a frying pan with one tablespoon of fat. Stew it and at the end, whisk the eggs, add them and stir. Add salt as needed.
Okolo sela / Around the village 46
Potrebni sastojci: ●● 1 -2 glavice luka ●● 1 kašika masti ●● 2 kašike crvene paprike ●● ½ kg krompira ●● 3 čaše brašna ●● voda ●● so Iseckati 1-2 glavice crnog luka, staviti varjaču masti i luk da se dinsta. Kad se izdinsta, dodati 2 kašike crvene paprike i isečenog pola kilograma krompira. Sve to preliti litrom vode i ostaviti da se skuva. Napraviti testo od 1 čaše vode, 3 čaše brašna i malo soli, malo ga istanjiti da bude kao palačinka i staviti da se skuva sve zajedno na tihoj vatri. Jelo je gotovo kad se testo skuva.
Testo sa krompirom / Dumplings with potatoes Potrebni sastojci: ●● 500 gr brašna ●● 1 kg krompira ●● 1 kašika masti ●● 1 glavica seckanog luka ●● 1 kašika aleve paprike Zamesiti testo od 500g brašna i jedne ili jedne i po čaše vode, tako da testo bude malo tvrđe. Testo razviti, kidati malo veće komade i kuvati u vodi. Oljuštiti 1 kg krompira,
iseckati na kockice i obariti ga. U tiganj staviti 1 kašiku masti, 1 glavicu seckanog crnog luka i propržiti, zatim dodati kašiku aleve paprike i sve to dodati u pasiran obaren krompir u koji su prethodno dodati skuvani komadići testa. Sve pomešati, dodati malo soli i servirati toplo. Necessary ingredients: ●● 500g flour ●● 1 kg potatoes ●● 1 tablespoon fat ●● 1 chopped onion ●● 1 tablespoon ground red pepper Knead a medium hard dough from 500g of flour and one (or one and a half) glass of water. Roll out the dough, break it into pieces and cook in water. Peel 1kg of potatoes, cut it into dices, and cook it. In a separate pan, fry one chopped onion on one tablespoon of fat. Add a tablespoon of ground red pepper and mix it into the strained potatoes and pieces of cooked dough. Stir well, add salt, and eat while it is warm.
Paprikaš / Stew Potrebni sastojci: ●● 2 kašike masti ●● 3 glavice crnog luka ●● 1 kg mesa ●● so ●● 1 kašika aleve paprike ●● 3-5 krompira U šerpu staviti 2 kašike masti, 3 seckane glavice luka, iseći 1 kg mesa na komade i dinstati. Dodati malo soli i 1 kašiku aleve paprike, preliti vodom i ostaviti da se kuva. Kad je meso kuvano, dodati nekoliko celih krompira i kuvati dok krompir ne omekša. Necessary ingredients: ●● 2 tablespoons fat ●● 3 onions ●● 1 kg meat ●● salt ●● 1 tablespoon ground red pepper ●● 3-5 potatoes Pan-fry 3 chopped onions and 1 kg of meat cut into pieces on 2 tablespoons of fat. Add some salt and one tablespoon of ground red pepper; then cover that in water and let it simmer. When the meat is done, add a few whole potatoes and cook until they soften.
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Crveni krompir (papula) / Red potato (mashed) Potrebni sastojci: ●● 1 kg krompira ●● mast ●● 1 glavica luka ●● mlevena paprika Oljuštiti 1 kg krompira, oprati i staviti da se kuva. Kad je skuvan, iscediti ga i ispasirati. U drugu šerpu staviti mast i glavicu crnog luka, iseckanu na sitno, propržiti, zatim dodati crvenu mlevenu papriku i pasiran krompir. Sve zajedno promešati i služiti.
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Necessary ingredients: ●● 1 kg potatoes ●● fat ●● 1 onion ●● ground red pepper Peel 1 kg of potatoes, wash it and cook it. When it is done, strain it and mash it. In a separate pan, fry one finely chopped onion on fat and add ground red pepper and mashed potatoes. Stir it and serve it.
Romski bećar / Roma vegetable stew Potrebni sastojci: ●● 1 glavica luka ●● 2 kašike masti ●● so ●● biljni začin ●● 1 paradajz ●● 1 kg svežih paprika ●● 2 kašike brašna Iseckati 1 glavicu crnog luka i staviti u šerpu zajedno sa 2 kašike masti i dinastati, dodati malo soli, začina po ukusu, iseckan paradajz i 1 kg sveže paprike, pa kuvati. Kad se skuva i povrće omekša, dodati u pola čaše vode razmućene 2 kašike brašna i ostaviti da se još malo kuva. Necessary ingredients: ●● 1 onion ●● 2 tablespoons fat ●● salt
●● Začin C ●● 1 tomato ●● 1 kg fresh peppers ●● 2 tablespoons flour Finely chop an onion and pan-fry it on 2 tablespoons of fat, add salt and spices to your liking. Add to that a chopped tomato and 1 kg of fresh peppers, and then cook it all together. When it is done and the vegetables soften, add two tablespoons of flour diluted in half a glass of water and let it simmer for a little while.
Riba / Fish Oljuštiti ribu od krljušti i od iznutrica, oprati je, zaseći sa obe strane i posoliti. Ostaviti malo da odstoji. Staviti 2 kašike masti da se greje, a posoljenu ribu umešati u brašno i peći. Remove the scales and gut the fish, wash it, make incisions on both sides, and salt it. Leave it for a while. Roll the fish in flour and fry it on two tablespoons of fat
Beli pasulj sa valjuškicama / White beans with dumplings Potrebni sastojci: ●● pasulj ●● 1 glavica crnog luka ●● 50 gr slanine ●● 2 ljute paprike ●● so ●● 1 jaje ●● 1 šolja vode ●● 1 šolja brašna ●● 1 kašika masti ●● 1 kašika aleve paprike Prethodno opran pasulj staviti u vruću vodu da se kuva. Iseckati veću glavicu crnog luka i dodati 50 g slanine i 2 ljute paprike. Posoliti po ukusu i ostaviti da se kuva. Kad pasulj omekša, dodati domaće valjuške koji se prave na sledeći način: u jednoj činiji umutiti 1 jaje, 1 kafenu šolju vode i brašno da testo bude malo tvrđe, nožem seći na manje delove i kidati ih rukom na još sitnije, zatim ih ubaciti u pasulj i ostaviti ih da se kuvaju. Kad su skuvane, zapržiti pasulj 1 kašikom masti ili ulja u koju je dodata 1 kašičica crvene paprike, dodati 2 kašike čorbe, sve to zajedno dobro umutiti i sipati u vruć pasulj. Sve dobro izmešati i ostaviti da se još malo kuva.
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Necessary ingredients: ●● beans ●● 1 onion ●● 50 g bacon ●● 2 hot peppers ●● salt ●● 1 egg ●● 1 cup water ●● 1 cup flour ●● 1 tablespoon fat ●● 1 teaspoon ground red pepper Put previously washed beans in boiling water, and cook it. Finely chop a big onion and add 50g of bacon and 2 hot peppers. Add salt to your liking and let it simmer. When the beans soften, add homemade dumplings made in the following way. Take a bowl and mix one egg, 1 cup of water, 1 cup of flour, and knead a medium soft dough. Cut to chunks and then tear to even smaller pieces. Put them in the pot with the beans and let them cook. When they are done, add zapržka. Pan-fry 1 teaspoon of ground red pepper on 1 tablespoon of fat or oil, add 2 tablespoons of the stew, mix it all together, and pour into hot beans. Stir again and let it simmer for a while.
Braonski pasulj / Brown beans Potrebni sastojci: ●● ½ kg žutog pasulja ●● 6-7 glavica crnog luka ●● 2-3 komada sitno iseckane slanine ●● 1 kašika masti ●● 2-3 kašike brašna Staviti pasulj u 1l vode i kuvati. Kad proključa, procediti pasulj i ponovo ga kuvati u drugoj vodi. Iseckati 6-7 glavica crnog luka, dodati 3 litre vode, staviti soli po potrebi i 2-3 komada sitno iseckane slanine (ako nema slanine, dodati 1 kašiku masti). Kuvati pasulj dok se ne raspadne. Kada je pasulj skuvan, zapržiti ga sa 1 kašikom masti u koju je sipano 2-3 kašike brašna i malo sitne paprike koja je prethodno propržena. Tako vruće sipati u pasulj i ostaviti da se još malo kuva. Po želji staviti sirćeta ili malo paradajza. “Ja samo idem na gotovo i volem da se provodim, a pasulj ne volem očima da vidim!“ Necessary ingredients: ●● ½ kg yellow beans ●● 6-7 onions ●● 2-3 finely sliced pieces of bacon
●● 1 tablespoon fat ●● 2-3 tablespoons flour Cook beans in 1l of water. When it comes to a boil, strain the beans, pour fresh water and continue cooking it. Finely chop 6 or 7 onions, add 3 liters of water, and add salt and 2 or 3 finely sliced pieces of bacon (if you don’t have any bacon, use a tablespoon of fat). Cook the beans until they become very soft. In a separate pan pan-fry 2 or 3 tablespoons of flour on one tablespoon of fat and add some previously roasted ground red pepper. Mix that into the beans and let it simmer for a while. You can also add some vinegar or tomato sauce. “I never cook, I only eat, and I love to party, and I can’t stand the sight of beans!”
Podvarak Potrebni sastojci: ●● ½ kg mlevenog mesa ●● ½ kg kiselog kupusa ●● 1 kašika soli ●● 1 kašika začina ●● 2 kašike pirinča Meso propržiti zajedno sa kupusom i dodati malo masti, zatim ubaciti so, začin i dve kašike obarenog pirinča. Sve dobro izmešati i servirati toplo. Necessary ingredients: ●● ½ kg minced meat ●● ½ kg sauerkraut ●● 1 tablespoon salt ●● 1 tablespoon spice ●● 2 tablespoons rice Stew meat and sauerkraut, add some fat, then some salt, spice, and 2 tablespoons of cooked rice. Mix well and serve warm.
Beli sos / White sauce Potrebni sastojci: ●● 1 kašika masti ●● 4-5 kašika masti ●● peršunov list ●● mirođija ●● so ●● začin
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Staviti varjaču masti da se ugreje u šerpicu, dodati 4-5 kašika brašna, mešati da se isprži, dodati peršunov list i mirođiju. Zatim zaliti vodom, dodati soli i vegete, neprestano mešati dok ne postane gusto.
●● 2 kg hleba Uzeti jednu kašiku masti, 2 litre vode, 1 kašiku soli i 2 kilograma hleba isečenog na komade. Sve staviti zajedno i kuvati dok se ne zgusne.
Necessary ingredients: ●● 1 tablespoon fat ●● 4-5 tablespoons flour ●● parsley leaves ●● dill ●● salt ●● spice Warm a tablespoon of fat in a saucepan, add 4-5 tablespoons of flour, mix until it turns brown, and add parsley leaves and dill. Then add water, salt and Začin C, stir continuously until it thickens.
Necessary ingredients: ●● 1 tablespoon fat ●● 2 liters water ●● 1 tablespoon salt ●● 2 kg bread Mix a tablespoon of fat, 2 liters of water, one tablespoon of salt, and 2kg of bread cut into chunks. Cook it all together until it thickens.
Cicvara 52
Potrebni sastojci: ●● 6-7 kašika brašna ●● 2 kašike masti ●● 2 l vode ●● so ●● sirće (po želji) Ispržiti 6-7 kašika brašna sa 2 kašike masti dok ne porumeni, dodati 2 litre vode i kuvati dok se ne zgusne. Dodati malo soli ili sirćeta po ukusu. Ostaviti da se prohladi ili jesti toplo kao sos. Necessary ingredients: ●● 6-7 tablespoons flour ●● 2 tablespoons fat ●● 2 l water ●● salt ●● vinegar (if needed) Brown 6-7 tablespoons of flour on 2 tablespoons of fat, then add 2 liters of water and cook until it thickens. Add some salt or vinegar, to your liking. Leave it to cool a bit and eat warm as a sauce.
Popara Potrebni sastojci: ●● 1 kašika masti ●● 2 litre vode ●● 1 kašika soli
Cicvara od kukuruznog brašna / Cicvara from corn flour Potrebni sastojci: ●● 1 kg kukuruznog brašna ●● 2 kašike masti ●● voda ●● so Staviti 1 kg kukuruznog brašna, 2 kašike masti, dodati vode i kuvati na tihoj vatri. Dodati brašno po potrebi i mešati dok se ne zgusne, dodati 2 kašičice soli po ukusu. Necessary ingredients: ●● 1 kg corn flour ●● 2 tablespoons fat ●● water ●● salt Mix 1 kg of corn flour, 2 tablespoons of fat, and some water and cook on low heat. Add flour if needed, and stir until it thickens, then add 2 teaspoons of salt to make it tastier.
Uštipci Potrebni sastojci: ●● 1 kg brašna ●● 2 kašike soli ●● 2 šolje vode ●● pekmez, šljive ili jabuke Napraviti testo od 1 kg brašna, 2 kašike soli, 2 šolje vode i seći ga po željenom obliku. Isečeno testo puniti pekmezom, šljivama ili jabukama i skuvati u vodi. Kad se skuvaju, iscediti uštipke i jesti.
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Necessary ingredients: ●● 1 kg flour ●● 2 tablespoons salt ●● 2 cups water ●● jam, pears or apples Knead dough from 1 kg of flour, 2 tablespoons of salt, and 2 cups of water, and then cut in shapes you want. Fill the pieces with jam, pears or apples and cook in water. When they are done, allow them to dry, and eat them.
Gomboce - knedle sa pekmezom / Gomboce – dumplings with jam
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Potrebni sastojci: ●● ½ kg krompira ●● so ●● 2 jaja ●● brašno po potrebi ●● pekmez Obariti ½ kg krompira. Kad je skuvan, krompir iscediti, dobro izgnječiti, ostaviti da se malo ohladi, potom dodati: so, 2 jajeta, brašna (po potrebi) i napraviti testo. Testo razviti na stolu u list kao koru, seći na kockice i na svaku kockicu staviti kašičicu pekmeza. Oblikovati loptice i stavljati u kipuću vodu da se kuvaju. Kad su knedle skuvane, izvaditi ih, ocediti i staviti ih u veći sud, zatim posuti smesom pripremljenom na sledeći način: od starog hleba izdrobiti sredinu rukama na krpu da budu mrvice, staviti mast da se istopi i kad se ugreje staviti u nju izdrobljen hleb i pržiti dok ne porumeni. Tom smesom posuti knedle i dodati šećera po ukusu. Necessary ingredients: ●● ½ kg potatoes ●● salt ●● 2 eggs ●● flour (if needed) ●● jam Cook ½ kg of potatoes. When it is done, strain the potatoes, mash them, and let them cool off a bit. Then mix that with salt, 2 eggs, flour (if necessary) and work it into dough. Roll the dough out on the table, then cut into squares and put a teaspoon of jam on each square. Form them into balls and cook them in boiling water. When they are cooked, take them out, pat them dry, and put them into a bowl. Take the middle of an old loaf of bread and crunch it into crumbles on a kitchen cloth. Then pan-fry those crumbles on fat until they turn brown. Sprinkle that over the dumplings and serve with sugar.
Kolač sa makom / Poppy seed cake Potrebni sastojci: ●● 2 jaja ●● 1 šolja mleka ●● 1 kvasac ●● so ●● brašno ●● 100-200 g maka Napraviti testo od: 2 jajeta, 1 šolje mleka, 1 kvasca, malo soli i brašna. Sve dobro umutiti i ostaviti da malo odstoji. Razviti testo i staviti 100-200 g maka, pa zaviti u rolnu. Tepsiju premazati mašću kao i testo. Ugrejati rernu i peći dok ne porumeni. Necessary ingredients: ●● 2 eggs ●● 1 cup milk ●● 1 packet yeast ●● salt ●● flour ●● 100-200 g poppy seed Knead dough from: 2 eggs 1 cup of milk, 1 packet of yeast and some salt and flour. Mix it well and leave it to rise. Roll out the dough, put 100 to 200g of poppy seed, and then roll it up. Coat the baking pan with fat, as well as the cake. Heat the oven and bake the cake until it turns golden-brown.
Slana pogača / Savory pogača Potrebni sastojci: ●● 1 kg brašna ●● so ●● 1 čaša vode Uzeti brašno, 1 šaku soli i čašu vode i mesiti rukama dok se ne formira testo. Kad se testo napravi, staviti u peć i peći dok ne porumeni. “Kuhinja zavisi od džepa, a kada se nema ništa, dobro je i ’leba i masti.“ Necessary ingredients: ●● 1 kg flour ●● salt ●● 1 glass water Take the flour, one fistful of salt and a glass of water, and knead into dough. Put it into the oven and bake until it turns brown.
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“The cooking depends on the money, and when you got nothin’, bread and fat are good ‘nuff.”
Kolač sa jabukama / Apple cake
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Potrebni sastojci: ●● 1 šolja ulja ●● 1 šolja mleka ●● 1 žumance ●● 4 kašike šećera ●● 1 prašak za pecivo ●● 1 vanilin šećer ●● ½ kvasca ●● 4 šolja brašna ●● griz U činiju staviti 1 šolju ulja, 1 šolju mleka, 1 žumance, 4 kašike šećera, 1 prašak za pecivo, 1 vanilin šećer, ½ kvasca koji je rastopljen u malo mleka, i u sve dodati dodati 4 šolje brašna. Testo podeliti u na pola. Jabuke oljuštititi i narendati. Jednu polovinu testa staviti u tepsiju, posuti jabukama, šećerom, po potrebi dodati malo griza i na kraju prekriti drugom polovinom testa. Staviti u peć i ispeći. Necessary ingredients: ●● 1 cup oil ●● 1 cup milk ●● 1 yolk ●● 4 tablespoons sugar ●● 1 baking powder ●● 1 vanilla sugar ●● ½ packet yeast ●● 4 cup flour ●● wheat groats Take a bowl and mix 1 cup of oil, 1 cup of milk, 1 yolk, 4 tablespoons of sugar, 1 baking powder, 1 vanilla sugar, ½ packet of yeast melted in a little bit of milk, and at the end add 4 cups of flour. Divide the dough in half. Peel and grate the apples. Put one half of the dough into a baking pan, then put apples, sugar, and some wheat groats, and cover it all with the other half of the dough. Place it in the oven and bake it.
Uskršnji kolač / Easter cake Potrebni sastojci: ●● ½ l vode ●● 1 kvasac
●● 1 jaje ●● 2 kašike šećera ●● brašno ●● mast ●● 5 kuvanih jaja U činiju staviti ½ l vode, 1 kvasac, 1 kašiku soli, 1 jaje, 2 kašike šećera, dodati brašna po potrebi i umesiti testo kao za hleb. Testo prekriti i ostaviti da uskisne, a kad uskisne izvaditi ga na dasku i samo ga malo rastegliti da odgovara okrugloj tepsiji u kojoj će se peći. Tepsiju prethodno namazati mašću i posuti brašnom. Staviti testo da se peče, premazati 1 umućenim jajetom. Kad je do pola pečeno zabosti u testo cela kuvana i ofarbana uskršnja jaja da malo vire iz testa, jedno u sredini i 4 okolo. Necessary ingredients: ●● ½ l water ●● 1 packet yeast ●● 1 egg ●● 2 tablespoons sugar ●● flour ●● fat ●● 5 boiled eggs Take a bowl and mix ½ liter of water, 1 yeast, 1 tablespoon salt, 1 egg, 2 tablespoons of sugar, and some flour, and knead dough similar as the dough for bread. Cover it and leave it to rise. Then put it on a board and shape it so it fits into a round baking pan. Grease the pan with some fat and sprinkle flour over it. Then put the dough in, coat it with one lightly beaten egg, and let it bake. When it is half done, put 5 boiled and decorated Easter eggs into the dough; one in the middle, and 4 around it, so they can be seen.
Crna torta / Black cake Potrebni sastojci: ●● 1 šolja mleka ●● 1 šolja masti ●● 1 šolja šećera ●● 1 jaje ●● ½ praška za pecivo ●● 3 kašike pekmeza Sve sastojke: 1 šolju mleka, 1 šolju masti, 1 šolju šećera, 1 jaje, pola praška za pecivo, 3 kašike pekmeza (bilo kakvog) staviti zajedno i dobro umutiti. Kad je masa jednolična, staviti u podmazanu tepsiju i peći. “Znamo i kad ima i kad nema, kad imamo novca mi spremamo i jelo i predjelo, a volimo i kolače...“
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Necessary ingredients: ●● 1 cup milk ●● 1 cup fat ●● 1 cup sugar ●● 1 egg ●● ½ baking powder ●● 3 tablespoons jam Mix all the ingredients: 1 cup of milk, 1 cup of fat, 1 cup of sugar, 1 egg, half a packet of baking powder, and 3 tablespoons of jam (any kind). Stir well. When the mass is homogenous, put it in an oiled baking pan and bake it. “We can manage with and without, when there’s money, we prepare both the meal and the appetizer, and we also like dessert...”
Masna pogača / Greasy pogača 58
Potrebni sastojci: ●● 1 kg brašna ●● 1 kvasac ●● 2 čaše vode ●● 3 kašike masti ●● 1 jaje Brašno umutiti zajedno sa kvascem i 2 čaše vode. Testo ostaviti da se ukiseli. Uzeti 3 kašike masti i izmutiti u tanjiru da bude glatko, testo se razvije, namaže mašću, zavije, ponovo se namaže i tako stalno dok se ne potroši sva mast. Tako namazano testo stavi se u tepsiju, namaže se razmućenim jajetom i stavlja da se peče. Necessary ingredients: ●● 1 kg flour ●● 1 yeast ●● 2 glasses water ●● 3 tablespoons fat ●● 1 egg Knead dough from flour, yeast and 2 glasses of water. Leave it to rise. Stir 3 tablespoons of fat until it becomes smooth and apply some of it on the rolled-out dough. Then fold the dough, grease it again, fold it, and continue doing that until you’ve spent all the fat. Place it in a baking pan, coat it with one lightly beaten egg, and let it bake.
Pita sa bundevom / Pumpkin pie Potrebni sastojci: ●● 1 ½ kg brašna ●● ½ l vode ●● rendana bundeva ●● šećer ●● mast Zamesiti testo od 1,5 kg brašna i pola litre vode da bude meko i iseći na 4-5 delova. Testo ostaviti da ’’odmori’’ i posle toga tanko razvući po stolu. Na jednom kraju kore staviti rendane bundeve, posuti šećerom i sa malo topljene masti. Uviti koru i staviti u tepsiju, premazati mašću i peći. Isto to ponoviti sa ostatkom testa. Necessary ingredients: ●● 1 ½ kg flour ●● ½ l water ●● grated pumpkin ●● sugar ●● fat Mix 1.5 kg of flour and half a liter of water, and knead into a soft dough. Cut it into 4 or 5 pieces. Let the dough “sit” for a while, then roll it out thin on the table. At the one end of that layer put the grated pumpkin, some sugar and a bit of melted fat. Roll the layers and place it into a baking pan. Repeat with the rest of the dough, grease the pan and bake it.
Ciganska pogača / Gipsy pogača Potrebni sastojci: ●● brašno ●● so ●● voda ●● 1 kocka kvasca Zamesiti testo od brašna, soli, vode i 1 kocke kvasca. Testo ostaviti da malo odstoji. Pripremiti tučane ploče, naložiti vatru da bude dosta žeravice i zagrejati ih. Kad od vatre ostane žeravica, staviti testo na tučanu ploču i poklopiti, posuti tom žeravicom svuda po poklopcu i peći pola sata. Ostaviti da se ohladi. Necessary ingredients: ●● flour ●● salt
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●● water ●● 1 packet of yeast Knead dough from flour, salt, water and one little packet of yeast. Leave the dough to rise. Prepare the metal plate for baking, make a fire so there are a lot of coals, and heat the baking plate. Put the dough on it and cover with the lid (similar to sač), cover it all in live coals and bake for half an hour. Let it cool down.
Proja / Corn bread Potrebni sastojci: ●● 1 kg kukuruznog brašna ●● 2 kašike soli ●● 1 čaša vruće vode Umutiti brašno, so i vodu i staviti da se peče. Kada se ispeče, seći ili lomiti. ’’Postoji mnogo razlika u jelima Roma sa različitih područja Srbije, ja za neka jela nisam nikada čula...’’
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Necessary ingredients: ●● 1 kg corn flour ●● 2 tablespoons salt ●● 1 glass hot water Mix the flour, salt and water and bake it in the oven. When it is done, cut it or break it into pieces. “There are lots of variations in Roma cuisine in different parts of Serbia; there are meals I’ve never even heard of...”
Recepti sa područja Bačke Palanke - selo Tovariševo / Recipes from the area of Bačka Palanka – village of Tovariševo Recepti su zapisani u Klubu za stare Rome u Tovariševu, kroz razgovor sa korisnicima i komentarisanje romskih tradicionalnih jela. Ovo su samo neka od jela koja se pripremaju u romskim porodicama, a koja se smatraju tradicionalnim i kao takva prenose sa kolena na koleno. Recepte su korisnice kluba naučile od svojih majki i baka. Retko koji recept ima meru u jedinicama, već su količine uglavnom određuju kao ’’malo’’, ’’čaša’’, i dr. Na pitanje koliko vode ili koliko brašna, krompira, mesa, odgovarale bi: „Pa... po potrebi... zavisi za koliko njih spremaš!“ These recipes were collected in the Club for elderly Roma in Tovariševo, trough the conversation with the beneficiaries, and through commentaries on traditional Roma recipes. These are only a few of the Roma dishes which are considered traditional and as such are passed down from generation to generation. The beneficiaries of the club had learned these recipes from their mothers and grandmothers. Rarely does a recipe have specified quantity units. Measures are most commonly “a little bit”, “a cup”, and similar. If you ask them how much water or how many potatoes, they reply: “Well... as much as you need... depends on the number of people you’re cooking for!”
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Čorba (Loli zumi) / Broth (Loli zumi)
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Potrebni sastojci: ●● 1 glavica luka ●● malo masti ●● 1 kašika brašna ●● 1 kašika mlevene paprike ●● biljni začin ●● so ●● krompir ●● šargarepa ●● peršun ●● celer Izrezati glavicu luka, dinstati na malo masti, dodati kašiku brašna i kašiku aleve paprike, malo pržiti i preliti vodom. Dodati so, vegetu i pustiti da se kuva. Kada se ima, dodaje se koji krompir isečen na kocke, šargarepa, peršun, celer. Takodje, dodati i lišće peršuna, celera. Kuvati dok povrće ne bude skuvano, a zatim se dodaju rezanci. Necessary ingredients: ●● 1 onion ●● fat ●● 1 tablespoon flour ●● 1 tablespoon ground red pepper ●● Začin C ●● salt ●● potato ●● carrot ●● parsley ●● celery Finely chop one onion, pan-fry it on a bit of fat, add a tablespoon of flour and a tablespoon of ground red pepper, stew that and then pour some water in. Add salt, Začin C, and let it simmer. In case you have it, add a diced potato, carrot, parsley, celery; add the celery and parley leaves as well. Cook until the vegetable is done, then add soup pasta.
Rezanci ’’ispod palca’’ (Talo palco) / Soup noodles ’’under the thumb’’ (Talo palco) Rezanci se kidaju prstima kako i sam naziv govori. Umesi se testo od brašna, vode, soli i jednog jajeta (kada nema jaje, mora biti jako tvrdo testo). Testo ne treba da bude
ni tvrdo, ni mekano. Razvije se i iseče na kocke. Kida se prstima, palcem, a prave se i dugački rezanci trljanjem između dlanova (čikovujra), obično za decu. “Brez mesa ništa. Zumi homerora (čorba), talopalco (valjuščići) najviše se kuva.“ As the name states, noodles are torn apart by fingers. Knead a dough from flour, water, salt and one egg (if you don’t have any eggs, the dough has to be very hard). The dough shouldn’t be too hard or too soft. Roll it out and cut into squares. Rip it with your fingers, your thumb, and you make longer noodles by rolling it between your palms (čikovujra), usually for children. “There’s no cooking without meat. Zumi homerora (broth), talopalco (dumplings) – they are cooked most often. “
Paradajz čorba (Patlidžanošći zumi) / Tomato broth (Patlidžanošći zumi) Priprema se na isti način kao i čorba Loli zumi, samo se pred kraj doda paradajz i malo bibera. Takođe se dodaju rezanci “Talo palco“. Prepare it in the same way as Loli zumi broth, but add tomato juice and some pepper. Add soup noodles “Talo palco“ as well.
Svečana supa / Festive soup Potrebni sastojci: ●● 1 cela kokoška (može patka, ćurka ili morka) ●● so ●● malo šećera ●● biber u zrnu ●● biljni začin ●● zelen zajedno sa lišćem ●● šargarepa ●● 1 glavica crnog luka ●● džigerica ●● 1 jaje ●● griz ●● malo brašna
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Celu kokošku (može patka, ćurka, morka...petlovi nikako) staviti u lonac, preliti vodom, dodati malo soli i malo šećera, bibera u zrnu, pa ostaviti da provri. Dodati vegetu, zelen sa lišćem, šargarepu, paštrnjak, celer i jednu glavicu crnog luka. Pomeriti u kraj šporeta da se polako kuva dva sata. Kada je meso kuvano, izvaditi i meso i povrće, staviti da ključa i dodati knedle i razance. Knedle se pripremaju na sledeći način: džigerica, so, biber, vegeta, jaje, griz (ili prezle) i malo brašna se dobro izmute i kašikom manjom vade knedle. Rezanci su dugački i tanki, ili flekice. Ranije su žene testo mesile i razvijale oklagijom, sušile zatim, pa oštrim nožem sekle tanke rezance. “Naša kuhinja za slavlja je bogata i bolja od mnogih drugih!’’ “The food we serve at celebration is rich and better than many others!”
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Necessary ingredients: ●● 1 chicken (or duck, turkey or guinea fowl) ●● salt ●● a little bit of sugar ●● pepper grains ●● Začin C ●● soup greens, with leaves ●● carrot ●● 1 onion ●● liver ●● 1 egg ●● wheat groats ●● a little bit of flour Put the whole chicken (or duck, turkey or guinea fowl... but not a rooster) in a pot, cover with water, add a little bit of salt and sugar, pepper grains, and bring it to a boil. Add Začin C, soup greens with leaves, carrot, parsnip, celery, and one whole onion. Let it simmer on low heat for 2 hours. When the meat is cooked, take out both the meat and the vegetables, let the soup simmer, and add dumplings and noodles. Dumplings are made in the following way: mix the liver, salt, black pepper, Začin C, one egg, wheat groats (or bread crumbs), and a little bit of flour. Stir well and take out little dumplings with a teaspoon and put them into the soup. Soup noodles should be long and thin, or put square macaroni. Women used to knead dough, roll it out thin with a rolling pin, then dry it, and cut it very thin with a sharp knife.
Krompir paprikaš / Potato stew Potrebni sastojci: ●● krompir ●● luk ●● malo masti ●● mlevena paprika Oljuštiti krompir i iseći ga na četiri dela. Sitno iseckati luk i izdinstati na malo masti, dodati krompir i malo mlevene paprike i pržiti par minuta, a zatim preliti vodom. Dodati soli i ostaviti da se kuva. Necessary ingredients: ●● potatoes ●● onion ●● a little bit of fat ●● ground red pepper Peel the potatoes and cut them in four. Pan-fry one finely chopped onion on a little bit of fat, then add the potato and some ground red pepper, and fry for a few minutes, then pour water in. Add salt and let it simmer.
Paprikaš / Stew Potrebni sastojci: ●● 2-3 glavice crnog luka ●● mast ●● svinjsko, pileće ili neko drugo meso ●● mlevena paprika ●● krompir Sitno iseckati dve-tri glavice crnog luka i izdinstati na masti. Kad luk omekša, dodati meso (pileće, svinjsko ili neko drugo), so i biljni začin. Ostaviti da se dinsta (meso će pustiti svoj sok u kojem će se kuvati). Kada voda ispari, dodati mlevenu papriku, malo propržiti i preliti vodom toliko da pokrije meso. Ostaviti da se kuva polako, ne na jakoj vatri. Pred kraj kuvanja može se dodati krompir, kada je meso na pola skuvano. “Soft gust, začinjen, i da se jede viljuškom – to je najbolji paprikaš...“ “Soft, thick, spicy, so you can eat it with a fork – that’s the best stew...” Necessary ingredients: ●● 2-3 onions ●● fat ●● pork, chicken, or other kinds ●● ground red pepper ●● potatoes
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Pan-fry finely chopped onions on a little bit of fat. When the onion softens, add meat (chicken, pork, or other), salt, and Začin C. Let it stew (the meat will let out its juice). When the water evaporates, add ground red pepper, fry it a bit, and then cover with water so that the meat is submerged in it. Simmer it on low heat. Near the end, when the meat is half cooked, you can add some potatoes.
Faširke
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Potrebni sastojci: ●● mleveno meso ●● so ●● biljni začin ●● biiber ●● crni luk ●● beli luk ●● peršunov list ●● 1 jaje U mleveno meso dodati začine: so, biljni začin, biber, sitno iseckani crni luk, beli luk, peršunovo lišće i jedno jaje. Sve dobro izmešati i praviti približno jednake lopte koje se malo stisnu između dlanova, uvaljaju u brašno i peku na vreloj masti. Necessary ingredients: ●● ground meat ●● salt ●● Začin C ●● Black pepper ●● onion ●● garlic ●● parsley leaves ●● 1 egg Put the ground meat in a bowl and add spices: salt, Začin C, black pepper, finely chopped onion, garlic, parsley leaves, and one egg. Mix it all together and make balls of equal size. Flatten them a little bit between your palms, dredge them in flour and fry them on fat.
Štipalke Potrebni sastojci: ●● brašno ●● so ●● voda Umesiti testo od brašna, vode i malo soli (testo ne treba da bude ni tvrdo, ni mekano). Podeliti testo na više jufki i ostaviti da malo odstoje. Jufke još jednom premesiti i malo
razvući oklagijom u sredini, preseći nožem dva reza i peći na vrućoj masti. Pečeno testo koristiti umesto hleba, odlično idu uz pečeni krompir i meso. ’’Moje najdraže jelo su ’’štipke romske’’- to preporučujem da svi probaju!’’ Necessary ingredients: ●● flour ●● salt ●● water Mix flour, water and a little bit of salt (the dough shouldn’t be too hard or too soft.). Divide the dough into a few pieces and leave them to rise. Knead the pieces again, take a rolling pin and slightly roll the middle of each piece. Make two cuts with a knife and fry on sizzling fat. Eat it instead of bread; it goes perfect with baked potatoes and meat. “My favorite meal is “Roma štipalke” – I recommend it to everyone!”
Držale štipalke Potrebni sastojci: ●● 1 kg brašna ●● voda ●● mast Umesiti testo od brašna i vode u koju treba dodati malo soli. Testo ne treba da bude ni tvrdo, ni meko. Napraviti jufke i ostaviti da odstoje. Jufke razvući oklagijom, premazati mašću i prstima razvući kao za pitu, što više možemo, a da se testo ne kida. Razvučeno testo motati kao palačinku, a zatim jednom rukom držati jedan kraj a drugom valjati drugi kraj tako da pređemo preko celog testa. Testo motati u krug, malo stisnuti krajeve i staviti da se peče u vreloj masti (tako da plivaju). Necessary ingredients: ●● 1 kg flour ●● water ●● fat Knead dough from flour and water in which you added a little bit of salt. The dough shouldn’t be too hard or too soft. Divide the dough into a few pieces and leave them to rise. Roll each piece out with a rolling pin, coat it with fat, and stretch the dough as when making dough layers for a pie, just don’t rip it. Then roll the dough up like a crepe, hold one end with one hand and roll the other end with the other hand, along the entire length of dough. Connect the ends and shape it into a circle, then fry it in sizzling fat
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Masna pogača (Makhli) / Greasy pogača (Makhli)
Potrebni sastojci: ●● brašno ●● mast ●● voda Brašno protrljati kroz prste zajedno sa mašću, dodati soli i malo vode, i zamesiti da ne bude ni tvrdo, ni mekano. Testo razvući oklagijom i staviti u rernu da se peče. Pre pečenja većina žena testo prošara nožem i napravi šare, kocke. Ranije su se sve pogače pekle u žaru u poklopcima, takozvanim „fedevujra“.
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Necessary ingredients: ●● flour ●● fat ●● water Rub flour and fat between your fingers, add salt and a little bit of water. Mix it into a dough, which shouldn’t be too hard or too soft. Roll the dough out with a rolling pin and bake it in the oven. Before baking, most women make patterns or squares on the surface, using a knife. Pogačas used to be baked under lids with live coal on top, so called “fedevujra“.
Lisnata pogača / Flaky pogača Ranije su žene mesile kore, a danas se koriste kupovne tanke kore. Potrebni sastojci: ●● šećer ●● ulje ●● orasi ●● limun ●● vanilin šećer ●● suvo grožđe ●● šećer u prahu ●● 7 jaja ●● 7 kašika vode ●● 14 kašika šećera ●● 14 kašika brašna Tepsiju premazati sa malo ulja, staviti jedan list kore na nju, zatim dodati šećer, ulje, vodu, pa potom drugu koru. Na nju staviti orase, šećer, vodu, ulje. Na narednu koru staviti suvo grožđe, šećer, vanilin šećer, narezati koru limuna, ulje i vodu, pa narednu koru. Kore ređati dok se ne potroši polovina materijala. Na polovini napraviti smesu od 7 jaja, 7 kašika vode, 14 kašika šećera i 14 kašika brašna (muti se kao kora za tortu).
Polovinu te mase preliti preko kore i nastaviti sa ređanjem do pred kraj, kada ostanu još tri-četiri lista, tad dodajemo na koru drugu polovinu umućene mase i ponovo ređamo. Tako pripremljenu pogaču pečemo u dobro zagrejanoj pećnici. Ova pogača se pravi i nosi na babine i za krštenja.Takođe, stariji Romi kažu da se nosila u svatove i to mladina strana rodbine - pogačari. Danas se pravi i za neke druge svečane prilike. today people Women used to knead and roll the dough out into thin layers; buy it in bakeries. Necessary ingredients: ●● sugar ●● oil ●● walnuts ●● lemon ●● vanilla sugar ●● raisins ●● confectioners’ sugar ●● 7 eggs ●● 7 tablespoons water ●● 14 tablespoons sugar ●● 14 tablespoons flour Coat the baking pan with oil, put one layer of dough, then add sugar, oil, water, and put another layer. Then put walnuts, sugar, water, oil. Onto the next layer put raisins, sugar, vanilla sugar, grated lemon skin, oil, water, and the following layer. Continue that until you’ve spent half the material. Mix 7 eggs, 7 tablespoons of water, 14 tablespoons of sugar, and 14 tablespoons of flour (it should be mixed like when you make a crust for a cake). Pour half of that mixture onto pogača and continue filling layers until you have three or four layers left. Then pour the rest of the mixture and finish putting the dough layers. Heat the oven well, and bake pogača. This dish is prepared and given as a present at Christenings or when people visit a newborn baby. Also, the old say that it used to be carried to weddings (usually by the bride’s guests). Today we make it for other occasions as well.
Popara Potrebni sastojci: ●● stari hleb ●● mast ●● voda ●● so Stari hleb iseći na komadiće ili kidati rukom na manju parčad i staviti u šerpu na šporet. U hleb dodati malo masti i vode. Sve zajedno pomešati, dodati malo soli i malo
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prokuvati. Skinuti sa šporeta i služiti toplo. Ovo je sirotinjsko jelo često se pripremalo deci: „Popare, popare, da se deca opare“. Necessary ingredients: ●● old bread ●● fat ●● water ●● salt Cut old bread to pieces or tear it by hand, then put in a pot. Add some fat and water. Stir it, add a little bit of salt and cook for a while. Take it off the stove and serve while warm. This pauper meal used to be cooked to children very often, and people say: “More popara brings more money to the kids!”
Mamaljuga
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Potrebni sastojci: ●● brašno ●● voda ●● so Još jedno jelo koje se, pored popare, sve manje sprema. U šerpu sipati otprilike litar vode, dodati ½ kg brašna i zakuvati. U to dodati soli i mešati dok se ne zgusne. Ovo jelo se davalo malim bebama koje su slabije napredovale. Necessary ingredients: ●● flour ●● water ●● salt This is another meal that is now prepared rarely, like popara. Put about a liter of water and ½ kg of flour into a pot, and bring it to a boil. Add salt and stir until it thickens. This used to be fed to slightly weak babies so that they grow stronger.
Mačho- riba Riba je vrlo često na jelovniku kod Roma, bilo da je pečena ili kuvana. Među Romima vlada verovanje da ribu ne treba prati, jer onda izgubi slast. Riba se sprema tako što se očisti, posoli, uvalja u brašno i peče na vrućoj masti. Kada se riba kuva, prvo se izdinsta luk u koji se dolije voda, zatim se dodaju začini i sve to zajedno se prokuva. Kad je prokuvano, na kraju se doda riba. Kada se pravi čorba ili paprikaš, potrebno je dodati više vrsta riba. Fish is very often found on a Roma table, whether baked or cooked. The Roma believe that fish should not be washed because it will lose its flavor. Fish should be gutted, salted, dredged in flour, and fried on hot fat.
When you cook fish, first pan-fry `onion, then add water and spices, and boil it all together. When it is cooked, add fish. When you make a broth or a stew, use more than one type of fish.
Cigansko pečenje / Gipsy roast Potrebni sastojci: ●● meso (svinjsko, živinsko ili neko drugo) ●● so ●● mast ●● krompir Meso posoliti, staviti u tiganj ili na talandaru u malo masti i malo vode, pa peći polako. Kad je gotovo, meso treba da bude mekano i sočno, a boja treba da je zlatnožuta (Romi kažu: „Pečeno je k’o na suncu!“) U istoj masti se peče i krompir (koji se iseče na pola ili na četiri dela). Važno je da bude krupniji, kako bi se osetio ukus i slast krompira. Od začina koristi se samo so. Jako je važno ne mešati krompir dok se ne ispeče sa jedne strane.Ovako pečeni krompir i meso zove se cigansko pečenje, a služi se uz štipalke ili pogaču. To je posebno jelo koji svi Romi vole da jedu i veoma često pripremaju. Interesantno je da su mnogi pokušavali da pripreme krompir i meso na ovaj način, ali nisu uspevali; čak ni mlade Romkinje nisu baš vešte. Necessary ingredients: ●● meat (pork, poultry, or other) ●● salt ●● fat ●● potatoes Salt the meat, put it in a frying pan with a little bit of fat and water, and stew it on low heat. It is done when the meat is soft and juicy, and golden-yellowish. (Roma people say: “Roasted like in the sun!”) Bake potatoes in the same fat (cut into two or four). The pieces should be big so you can taste the flavor and sweetness of the potatoes. Season it only with salt. It is important not to stir the potato until its one side is baked. Meat and potatoes baked in this way are called Gipsy roast, and it is served with štipalke or pogača. It is a special dish that all Roma people like and prepare very often. It is interesting that many have tried to prepare meat and potatoes in this way, but haven’t succeeded; not even young Roma women are good at it.
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Gibanica – a traditional dish in parts of Balkan region, made from thin flaky layers of dough filled mainly with cheese. Pogača – a type of flat round bread Sač or peka is a large metal lid like a shallow bell with which dough for bread or meat to be baked are covered, and over which ashes and live coals are put.
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Sarma - is the name of a grape, cabbage or chard leaf roll common to the cuisines of Turkey and several countries that were formerly under Ottoman influence. In Serbia, it usually means sauerkraut leaves stuffed with ground meat, rice, and spices. Slava – also called krsna slava is the Serbian Orthodox tradition of the ritual celebration of a family’s own patron saint. The family celebrates the slava annually on the patron saint’s feast day. Začin C – mixed seasoning consisted mainly of salt, dehydrated vegetables (carrot, parsnip, onion, celery, parsley leaves)
Zaprška – small amount of flour (and ground red pepper or similar) fried on oil or fat, used to make meals thicker.
