Shaker is an old dish, characteristic of southern Serbia. It was created by combining ragu, i.e. thick vegetable and grilled meat broths. It got its name from the method of preparation, where the emphasis is more on shaking (shaking) the vessel on which the dish is prepared than on mixing. Of course, you cannot avoid mixing, especially if you prepare it on strong heat sources.
This dish, like many others, has undergone many changes and adaptations over time. For this recipe, quality pork meat, pork fillet or pork neck is used, and it is no surprise that many people use beef or chicken fillet. Or they combine different types of meat. Apart from the meat, the quality of all other ingredients must also be taken into account. The higher the quality of the ingredients, the tastier and juicier the shake will be.
Legend has it that the shaker was created when someone came up with the idea of using up the barbecue meat that remained uneaten. Grilled meat left uneaten? It's a little hard to believe in something like that. Another legend says that, at a culinary competition, master chefs from Leskovac were given the task of inventing a new dish. And so, legend says, the shaker was born. Grill from Leskovac + vegetable ragout. Some say: "the best combination of south and north of Serbia".
When we already mentioned Leskovac mućkalica, one of the characteristics of this recipe is the use of roasted peppers, which with their specific aroma and sweetness contribute to their specific taste. And Leskovac hot pepper, they say, is something special and unrepeatable. Many cities and regions in Serbia, in a way, "own" mućkalica, so it's no wonder that they offer you mućkalica from Vlasina, Zlatibor, Topilka, and so on. And it won't be surprising if they offer you a lean, vegetarian or chrono shaker.
This time, we prepared mućkalica for 8 people, according to the "Leskovac" recipe.
What ingredients are needed to prepare a shaker for 8 people?
- 1 kg pork neck and 1 kg chicken fillet (or beef neck)
- 10 pieces of ripe fleshy tomatoes
- 10 pieces of peeled red fleshy roasted peppers
- 6-7 heads of finely chopped onion
- 5-6 cloves of finely chopped garlic
- oil, salt, pepper, ground or pounded hot pepper, finely chopped parsley, all to your taste
- 150 g of bacon
How to prepare Leskovac mućkalica?
- Before grilling or grilling, salt the meat.
- Oil the meat.
- We grill meat on the grill or in a grill pan.
- Meat is easier to grill in the form of steaks, which we cut into cubes after grilling.
- When the meat is grilled, put it aside, and briefly fry the finely chopped bacon on the grill pan in which we grilled the meat.
- We stew the onion until it becomes glassy, which we salt during frying.
- Cut the grilled meat into cubes.
- Add grilling fat to the onion during stewing.
- Add roasted pepper cut into cubes. Add a little salt again, to taste. Mix well.
- Add finely chopped garlic. Mix well.
- We add tomatoes. First, we scald the tomatoes, remove the skin and cut them into cubes. We can leave some of the quantity to add later.
- We add fried bacon, as well as fat from frying.
- Add ground hot pepper.
- Mix well.
- We shake it.
- We add cubes of barbecued or grilled meat. Dip the meat in the vegetable ragout.
- We shake it.
- We add the remaining tomato, if we saved it beforehand, to make the dish juicier. Mix and leave on low heat to simmer for an hour. We stir occasionally.
Total preparation time is 90-100 minutes.
We served mućkalica with rice as a side dish.
We really like the slogan: "No pizza - gibanica", and for this occasion it is excellent: "No pizza - only mućkalica!"
Until the next gathering, stay well and all the best from the portal Recipes and Cookbook online.
VIDEO RECIPE: HOW TO PREPARE LESKOVAC MŚKALICA?
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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