Rosa Cooking

Bujanovac mezeluk

The author is the editor of Mali kuvar, a supplement on Friday in the daily Danas, the creator of several series on cooking on various televisions, the author of several bestsellers in the field of cuisine: "Juicy Chef Two Fat Journalists", "Whispers from the Oven of Fat Journalists"… And I'm just a little modified, i.e. adapted to what I currently had at my disposal.

Bujanovac mezeluk

Preparation steps

  • Cut the heart, wash it well from the rest of the blood, and boil it in salted water with peppercorns. When it is cooked, cut it into smaller cubes and save the water.
  • Stew the onion to soften it, then add the white liver cut into blue pieces, garlic, lorber, pepper and hot crushed paprika, as well as the chopped boiled heart. Dust with flour and occasionally add water in which the heart is cooked, simmer with stirring.
  • Cut the liver and spleen into smaller pieces, dust with flour and fry in hot fat. When it is fried, combine everything, add allspice, stir and simmer a little more.

Serving

Recipe

Tags

entrails

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