Rosa Cooking

Leskovac donuts

The recipe is not from Leskovac, but from Apatin, more precisely from a restaurant in a weekend village by the Danube. The settlement belongs to Croatia, and in order to reach it by land, one must enter Serbia. It was the end of the sixth month and the time of the great floods. Friends suggested we go there until the Danube flooded everything. In the morning we sat and sipped coffee on the lower terrace, which the Danube had already splashed a little, and in the afternoon we had lunch on the upper one. Until the evening before, the lower terrace and half of the lower floor were under water. I was fascinated by the fact that these people accepted it as something completely normal, without panic, anger ... They prepared lunch, sat with us, watched the water enter their house. We were tense, they were relaxed ... they say if you can't live with it, you have nothing to look for.

Preparation steps

  • Finely chop the bacon and garlic, grate the cheese coarsely, it can also be finely chopped. In a bowl, mix all the ingredients, do not salt much because of the bacon and cheese. Cover and store in the refrigerator to stand for at least an hour, the longer the better. Then make small balls and fry in hot oil or fat, and they are best grilled. I fried it on a greased grill pan.
  • Serve with ajvar, onion ...
  • Note: When I can't find the cheese, I put some other hard fat cheese (this time Livno hard fat cheese).

Tags

always cevapi ground lunch

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