Uštipci, an old recipe
When I came to Martin Brod, I did not expect to meet Ljiljana Karanović and her husband.
Ljiljana published her first book of prose: Like my hearth, then a collection of poetry: Where is Grandma Lika?. As he said, in this way he saves his birthplace from oblivion and repays his ancestors with a small part of himself.
Memory, story and imagination gave birth to a novel Longing.
Love, the eternal inspiration of all of us, the guide of the earthly world, preserves and nurtures all that is good in us. Lijljana, a woman with a bright spirit, not only writes well, but also prepares various diakonies, juices, jams, liqueurs, cakes...
Ljiljana and her husband Jovo are wonderful people. Novel Longing is not released from the hands until it is read. The main characters are Lenka and Pavle.
Part of the novel Longing:
And while Lenka told me her life story, sifting through memories and lounging in the shade, a light breeze blew.
"How this breeze caresses me, just like Paul's hands once upon a time".
The inspiration for these nibbles is also Martin Brod, the flour brought from Martin Brod, which was ground on a water mill. Numerous grain mills are connected to the river Una and its banks. Until the beginning of the 20th century, there were dozens of mills along the Una river, and today only a few are in operation.
The mill stream, as the people here call it, uses the power of water, streams or parts of the Una river for its functioning.
Clips, old recipe, ingredients:
- 500 g wheat flour,
- 200 g of buckwheat flour,
- 1 teaspoon of salt,
- 1 teaspoon of sugar,
- 1 bag of dry yeast,
- 2 dl of yogurt and
- lukewarm water if necessary.
Uštipci, old recipe, preparation:
- Mix both types of flour, add salt, sugar and yeast, yogurt and add lukewarm water while stirring constantly. The dough should be soft. Cover with a cloth and leave in a warm place to rise.
- After half an hour, knead the dough and cover again, let it rise once more.
- Pour oil or fat for frying into a deep pan and heat it well - it must not be overheated, because the outside of the dumplings will darken quickly, and the inside will remain unfried.
- Take out the dough with an oiled spoon and drop it into the hot oil.
- Shake the pan so that the pinches come out on their own turn or turn them with a spoon.
- Arrange the fried dumplings on a napkin so that the napkin absorbs the excess fat.
Verica Poznanović
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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