Dinner Recipes

Breaded rolled veal or pork stuffed with kajmak, fried until golden, served with potatoes. Ingredients (Serves 4) 4 veal or pork schnitzel cutlets (about 150–200 g each) 100 g kajmak or cream cheese 2–3 tbsp flour 2 eggs, beaten 100–150 g breadcrumbs Salt and black pepper, to taste Vegetable oil for frying Optional for serving: Tartar sauce Roasted potatoes Lemon wedges Preparation Prepare the schnitzel: Flatten meat cutlets with a meat mallet to about 1 cm thickness. Season

Onions stuffed with minced meat and rice, baked in tomato sauce. Ingredients (Serves 4–6) 6–8 large onions 400 g ground beef or lamb 100 g rice 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp vegetable oil 1 tsp paprika ½ tsp black pepper Salt, to taste 400 ml tomato sauce or passata 100 ml water or broth Fresh parsley, chopped Preparation Prepare the onions: Peel onions and carefully hollow out the centers, leaving a thick outer layer. Reserve the removed onion

Octopus slow-cooked under a bell-shaped lid with potatoes, vegetables, olive oil, and herbs for a tender, flavorful meal. Ingredients (Serves 4) 1–1.5 kg octopus, cleaned 3–4 medium potatoes, peeled and quartered 2 onions, roughly chopped 2 bell peppers, sliced 3–4 cloves garlic, minced 3–4 tbsp olive oil 1–2 tsp smoked paprika 1 tsp dried oregano Salt and black pepper, to taste 150 ml white wine Fresh parsley, chopped Preparation Preheat oven or peka setup: Preheat oven to 1

Oven-roasted pork neck, seasoned with garlic and herbs, typically served with potatoes and braised cabbage. Ingredients (Serves 4–6) 1.5–2 kg pork neck roast 3–4 cloves garlic, minced 2 tsp sweet paprika 1 tsp black pepper 1 tsp salt 1–2 tbsp mustard (optional) 2–3 tbsp vegetable oil 250 ml water or stock for basting To Serve: Boiled or roasted potatoes Sauerkraut or braised cabbage Gravy made from pan drippings Preparation Prepare the meat: Preheat oven to 180°C (350°F). Rub