Kao i kod svih mesa, peći na grill tiganju ili roštilju na umerenoj vatri i servirati i konzumirati toplo.
We have used a ready-made pizza base as it makes preparation so much easier, and the pepperoni sausage will make up for its shortcomings.
Place mozzarella on the pizza base, crumble the blue cheese on the mozzarella, sprinkle Parmesan all over and arrange thinly sliced Matijević pepperoni sausage or kulen on top.
Bake in the oven at 250 degrees for between 3 and 7 minutes, depending on taste.
Cook lamb and all vegetables together except potatoes. Halfway through cooking, add milk and honey. Boil potatoes separately and add before browning in an oven at 230-250°C for 7-9 minutes.
Brown in an earthenware casserole.
Salt meat and barbecue or pan fry. When the meat is nearly ready, lay pineapple rings, grated cheese and cherry tomato on top.
Marinate all of the Matijević meat and roast on a moderate heat. Baste with a mixture of oil, garlic, thyme and rosemary. Serve with roast potatoes and a fresh salad.
Marinate meat up to two hours in advance. Barbecue or pan fry meat. Serve with roast potatoes and finely chopped onion.
Season meat to taste. Fry on a low heat. When the meat is 80% done transfer to a pan containing a sauce made of the cream and gorgonzola. Cook together for 7 minutes. At the end add the walnuts.
Serve with boiled vegetables or mashed potato.
Combine the grill mince with the kulen, chilli and cheese. Barbecue on a medium heat, to taste; best served with finely chopped onion and grilled potatoes.
After frying the ćevapčići in a pan or on the barbecue, transfer to a fireproof dish, mix with the red pepper, add kaymak and roast in an oven heated to between 220 and 250°C for 3-5 minutes.
Drumsticks can be roasted on the barbecue or in the oven. Fry the vegetables (pickled gherkins, onion, boiled potato and mushrooms) in hot fat and at the end add salt and pepper to taste, together with finely chopped parsley and celery leaf.