Chervish – a traditional warm appetizer from the south of Serbia. In the past, not a single baptismal celebration or celebration could be imagined without this warm appetizer. They also served warm chervish at weddings.
My dear friend reminded me of this wonderful appetizer, at her Holy Friday baptism.
Here is my chervis, I recommend you try it and make it in your kitchen.
Cervish, ingredients, for 4 people:
- 400 grams of white chicken meat
- 2 tablespoons of dried vegetables
- 5 heaped spoons of flour
- 4-5 cloves of garlic
- water and salt as needed
- 3 heaping tablespoons of lard
Cervish, preparation:
- Place the white chicken meat and dry spices in the container in which it will be cooked. Pour water to cover the meat.
- Boil for fifteen minutes with the addition of a little salt.
- Remove the cooked meat from the soup and chop it as "fibrous" as possible. Do not chop, because you will not achieve the desired effect.
- Melt the fat and add sliced garlic, fry briefly, add flour and fry over low heat. Be careful not to burn it, because the dish will be bitter and dark.
- Remove from the heat and add the shredded meat. Stir to combine. Put the pan back on the heat and add the strained soup in which the meat was cooked, stirring gently.
- Fry until the fat separates from the mass with meat and flour.
This appetizer is prepared just before serving. It is served immediately after preparation so that it is hot, that is, to "smoke" in front of the guests.
The method of preparation is similar to the preparation of Belmuzh. The only difference is that Belmuž is prepared with cheese and Cervish with white meat.
Gvozdena Živković
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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