Krmenadle sa jajima i kiselim krastavcima/Chops with boiled eggs and pickled cucumbers

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Socne, ukusne krmenadle u sosu od kuvanih jaja i kiselih krastavaca. Nama se dopalo :)

Potrebno:

8 krmenadli

5 kuvanih jaja

5 vecih kiselih krastavaca

ulje

aleva paprika

Krmenadle odvojiti od kosti, izlupati, posoliti pa isprziti na ulju da porumene. Przene krmenadle izvaditi iz ulja, a u ulje dodati malo aleve paprike, malo promesati pa naliti vodu. Vratiti krmenadle i po potrebi dodati jos malo vode tako da meso bude prekiveno vodom.

Iseci jaja na kolutove ili ih narendati pa dodati u meso. Lagano krckati dok krmenadla ne omeksa. Na kraju dodati kisele krastavce iseckane na kockice, pustiti da prokrcka par minuta i servirati!

English version:
Chops with boiled eggs and pickled cucumbers

8 chops

5 boiled eggs
5 bigger pickled cucumbers
oil
paprika powder


Remove bons from each chop. Using meat mallet flatten the meat. Sprinkle chops with salt and fry until chops are well browned. Remove from the oil and set aside.
In the oil add little paprika powder, stir and pour little water. Add chops, add little more water if necessary (chops must be completely covered with water). Cut boiled eggs into slices or grated them and add to the meat. Cook over low-medium heat until meat tender. At the end add pickled cucumbers cut into the small cubes, sauté for a few minutes. Serve hot!

Comlek

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Jos jedno makedonsko jelo koje sam isprobala u okviru ovomesecnih kuvarijacija!
Veoma interesantno jelo, kao i vecina makedonskih jela koje sam imala priliku da isprobam! Moram naglasiti da bi sledeci put napravila jednu malu izmenu a to je izostavljanje safrana (koji inace volim), jer mi se ovde nije bas uklopio, a i moji su bili istog misljenja.

Potrebno:

1 kg teletine

1 kg crnog luka u sto manjim glavicama
7-8 cenova belog luka
250 ml belog vina
1 velika kasika safrana
ulje, vegeta, biber, 1-2 lista lovora

Meso iseci na velicinu malih glavica luka, posuti vegetom i ostaviti par sati ili, najbolje, preko noci da odstoji.
Ocistiti luk i beli luk pa u zemljanu posudu redjati obe vrste luka i meso. Zaciniti, preliti vinom, dodati malo ulja, lovor i na kraju  sve posuti safranom.
Poklopiti ili prekriti folijom, ukoliko posuda nema poklopac, pa peci u rerni na 180 stepeni oko dva sata.

English version:

Comlek

(recipe adapted from here)

1 kg veal

1 kg small onions (like shallots)
7-8 garlic cloves
250 ml White vine
1 tablespoon shaffron
oil, salt, pepper, 1-2 bay leaves

Cut meat into pieces the size of a onion. Sprinkle the salt over the meat pieces and let them stand for a few hours or overnight.
Peel garlic cloves. In the earthen ware dish add meat, garlic cloves and shallots. Add salt and pepper to taste, vine, little oil, bay leaves. Sprinkle with shaffron. Cover and bake for abort 2 hours on 180 degrees C.