Smokey Duvec Balkan Style Stew Recipes

DJUVEC - SERBIAN CASSEROLE RECIPE - (4.1/5)

Steps:

• Cut the tomatoes into slices. Chop the onions into about 1/4" pieces. Peel and cut the eggplant, green pepper and zucchini into medium size pieces. Mix the onions, eggplant, green pepper, zucchini and celery in a large bowl with the oil. Salt and pepper to taste. Take a casserole dish and layer the ingredients in this order. First place half of the sliced tomatoes. Top with 1/2 of the vegetable mixture. Add the the meat cut into bite size pieces. Then add the other half of the vegetables, the uncooked rice and top with the remainder of the tomato slices. Pour the water over the casserole. Cover and bake in a 350°F oven for 2 hours. Serve from the dish in which you prepared the djuvec. It can be re-heated . Enjoy!

SMOKEY DUVEC (BALKAN-STYLE STEW)

Steps:

• Cook the rice according to packet instructions.
• About 30 minutes before the end of the rice cooking time, start cooking the potatoes; bring to the boil and boil them for about 5 minutes.
• While the potatoes are cooking and rice continues to cook, chop the onion and garlic and fry in a large saucepan for about 4 minutes.
• Chop the peppers and tomatoes, add them to the pan and stir in the tofu, mixing everything together; drain the par-boiled potatoes and add them too; stirring constantly continue to fry the ingredients for a few minutes.
• Pour the vegetable stock into the pan, bring to the boil then lower the heat, cover and leave to cook for about 5 minutes, stirring occasionally.
• Stir in the cooked rice, peas and black pepper; the peas will reduce the temperature of the stew so bring the contents of the pan back to a healthy simmer, then cook for another few minutes over a low heat.
• Serve sprinkled with parsley.

HOMEMADE GREEK/BALKAN STYLE YOGURT

Steps:

• Pour the milk and powdered milk into a large pot or saucepan and heat on stove to 185F, stirring constantly. This should take about 10 minutes.
• Turn off the heat and let the milk sit until the temperature reads 110°F
• Add the starter and stir to combine.
• Put the lid on the pot and wrap the pot in a blanket. Put it in a warm place (I use my oven - turned off, of course!).
• Leave it for at least 12 hours. When you check it, it should be solidified, but creamy when stirred.
• Empty the yogurt into a colander lined with cheesecloth. Set the colander in a large bowl and put it back in the blanket for 1-2 hours.
• When you check it, there should be about a cup to a cup and a half of clear liquid (whey) in the bowl and the yogurt will be thickened considerably.
• Transfer the yogurt to the container and refrigerate.