Posts Tagged ‘garlic’

Chevabchichi (Čevabčiči)

Ingredients: 0.5 lb ground beef, 1 clove garlic, 1/2 tsp black pepper, 1tsp paprika, salt, bread crumbs, side (onion, mustard, potatoes, butter) Prep time: 30 minutes Here is a recipe for a simple meet dish. It’s called čevabčiči, word which doesn’t mean anything at all in Slovak. This dish surely came to Slovakia from overseas, probably somewhere near the Balkans. The day after I made it I went with a friend for lunch to an Iranian kabob restaurant Moby Dick’s, where I ordered “kabob-e-kubideh”. Although it came with rice, these two meals shared much in common! So I asked the Read the Rest…

Hungarian Goulash (Maďarský Guláš)

Ingredients: 2lbs beef chuck (cubed), 1 green and 1 red large bell pepper, 3 tomatoes, scallions (or leeks or onions), 4 cloves of garlic, 1 tablespoon of tomato paste, paprika, red pepper, ground black pepper, salt, caraway (ground is better), marjoram Prep Time: Only about 20 minutes to get everything going, but some 3 hours for stewing I love Hungarian goulash! Goulash, the traditional dish of Hungary, refers to a beef stew cooked with the sweet powdered red pepper. At least, that’s how it’s now known. This spice, paprika, did not enter Hungarian cuisine until the 16th century. Goulash, on Read the Rest…

Fried Hamburger (Fašírka)

Ingredients: 1lb pork, 3 cloves garlic, one quarter medium onion, one egg, bread roll about the length of your open hand, milk, salt, black pepper, flour, bread crumbs, side (4 boiling potatoes, quarter of chopped up red cabbage, salt, sugar, caraway, butter, few slices of red pepper) Prep Time: About an hour, including boiling potatoes Nowadays, it’s easy to satisfy your hamburger craving in Slovakia. Many major cities have a McDonald’s. And even those that do not will have a myriad of street vendors selling all kinds of burgers. But, even with all this hamburger variety around, don’t forget to Read the Rest…

Homemade Sausages (Domáce Klobásy)

Ingredients: 4 lbs pork, black pepper, 2 cloves garlic, paprika (sweet red pepper), red pepper, salt, pork intestines or sausage casings Prep Time: about 2 hours In this recipe, I show you how to prepare home-made sausage (klobása), the way my grandma makes them. I may be little biased, but there is nothing better than a real Slovak sausage! They are even better smoked (údené). Slovak sausages are pretty similar to the Hungarian variety. When I lived in Lancaster, California, I was lucky to be close to a real treasure: a little shack in the middle of the Mojave desert Read the Rest…

Pressed Meat (Tlačenka)

Ingredients: 1 lb of pork meat (shoulder, side cut), 1lb of pork hearts and neck, 3 cloves garlic, black pepper, caraway, salt Prep Time: About 1.5 hours plus overnight for the meat to set I like food and I’ll eat pretty much anything. However, there are few things I can’t stand, and tlačenka is one of them. I find it absolutely disgusting. However, this dish is favorite of many Slovaks including just about everyone in my family. The name is derived from the verb tlačiť, to press. A crowd of people, for instance on a bus during the rush hour, Read the Rest…