KNEŽEVA JAGNJETINA U MLEKU
Potrebno je: 1 kg janjetine od plećke ili buta, dve glavice crnog luka, 3-4 kisele jabuke, so, biber, 3 lovorova lista, oko 1 l ovčijeg ili kozjeg mleka Priprema: U zemljani lonac složite meso, očišćen luk i dobro oprane jabuke – ništa se ne seče, sve ide u ko- madu. Posolite, dodajte biber u zrnu i lovorov list. Nalij- te mlekom da ogrezne, pa stavite na tihu vatru dok se meso potpuno ne raskuva, a mleko ne ispari. Po potrebi dolivajte mleko tokom kuvanja.
PRINCE’S LAMB IN MILK
CARIGRADSKI HLEB Potrebno je: ½ kilograma pšeničnog brašna, 250 g heljdi- nog brašna, 250 g ovsenog brašna, 200 g sirovog seme- na lana, 50 g kima, 50 g kardamoma, kockica kvasca, ka- šika meda, kašika soli, mast Priprema: Pomešajte brašna, dodajte kvasac, malo meda, posolite, dodajte semenke i začine i s mlakom vodom zamesite hleb srednje čvrstine. Podmažite crepulju ili pliću keramičku posudu i stavite hleb da lagano naraste. Hleb se može podeliti i u četiri jufke, koje se stave jedna pored druge, pa se tako peku. Pecite na srednje jakoj vatri. Pečen hleb stavite ispod vlažne krpe da se prohladi. Ingredients: 1 kg of lamb, shank or loin, two onions, 3-4 crab apples, salt, pepper, 3 bay leaves, about 1 litre of sheep’s or goat’s milk Preparation: In an earthen pot, arrange the meat, peeled onions and well-washed apples – do not cut anything – leave everything as whole pieces. Add salt, whole pepper corns and the bay leaves. Pour in the milk, covering the contents, then place over a low heat until the meat is fully cooked and the milk has evaporated. Add more milk dur- ing cooking if and as required.
Dominantno meso na trpezi srpske srednjovekovne vlastele, ali i običnog sveta, jeste jagnjetina, i to najčešće kuvana. Budući da se u okolini Bijelog Polja i danas često pripremaju jagnjetina i teletina u mleku, ovo jelo dobilo je svoje moderno ime po humskom knezu Miroslavu, Nemanjinom bratu, naručiocu čuvenog Miroslavljevog jevanđelja, čije se prestono mesto nalazilo u današnjem Bijelom Polju. The dominant meat on the dining tables of the Serbian medieval gentry, but also ordinary folk, was lamb, most often boiled. Considering that lamb and veal in milk is still commonly prepared today in the area around Bijelo Polje, this dish is named in modern times after Prince Miroslav of Hum, the brother of Stefan Nemanja, who commissioned the famous Miroslav’s Gospels and whose throne was located in today’s Bijelo Polje, Montenegro.
CONSTANTINOPLE BREAD
Ingredients: 500g of wheat flour, 250g of buckwheat flour, 250g of oat flour, 200g of raw flax seed, 50g of cumin, 50g of cardamom, 1 cup of yeast cubes, 1 tablespoon of hon- ey, 1 tablespoon of salt, lard Preparation: Mix the flours together, add the yeast, a lit- tle honey and salt, then add the seeds and spices, be- fore kneading the mixture with lukewarm water to medi- um firmness. Grease a baking tray or a ceramic bowl and leave the bread to rise leisurely. The bread can be divid- ed into four loaves, which are placed side by side for bak- ing. Bake at a medium heat. Cover the baked bread with a damp cloth to cool.
Najbolji hleb se u prošlosti pravio od takozvane sumješice, kombinacije pšeničnog brašna u kojem je zbog primitivne poljoprivrede i načina čuvanja i mlevenja žitarica uvek bilo primesa različitih žitarica, krupnog zrna, pa i pleve. Smatralo se da najbolji hleb ide na carski sto, a uz malo egzotičnih začina i semena predstavljao je praktično kolač. Stoga smo ovom zanimljivom hlebu dali ime carigradski, po najvećem i najbogatijem gradu srednjeg veka i sedištu prvog među hrišćanskim vladarima – vizantijskog cara. The best bread in the past was made from so-called ‘sumješica’, a combination of wheat flour which, due to primitive methods of agriculture and the way cereals were kept and milled, always contained traces of different cereals, large grains and even chaff. It was considered that the best bread was the one that went to the Imperial table, and – with a few exotic spices and seeds - it practically represented a cake. And this is why we named this interesting bread after Carigrad (the imperial city/Constantinople), the largest and richest city of the Middle Ages and the seat of the top figure among Christian rulers – the Byzantine Emperor.
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