@basika 1 December 2021 more from that month

I know it’s sarma time, but I have peppers stored in the freezer, and I made them last night, to be for lunch today. For those who don’t know, here’s a recipe. Have a nice afternoon to all of you. medium-sized peppers 1 kg of mixed minced meat 1 egg 1 onion half a clove of garlic 230 g of rice vegeta, salt, pepper 2 teaspoons sweet red ground pepper a bunch of finely chopped parsley 7 dl of liquid tomato 3 dl of water a small cup of flour Wash the peppers and dig out the middle (clean of seeds). In a large bowl, mix the meat, rice, egg, onion, garlic and spices. Mix the mass well by hand until it becomes compact. Spoon the peppers up to 1 cm below the top (because cooking will ‘lift’ the meat). In a large pot, boil liquid tomatoes with water. Season and pepper and bring to a boil. Then put stuffed apricots and meatballs in the pot. Cook over low heat for at least 1.5 hours, until meat is tender. Towards the end of cooking, pour flour mixed with a little water into the pot with the addition of a teaspoon or two of ground red pepper. It is essentially a lightweight version of the oil-free spray. But if you are a fan of ‘stronger’ powder, then fry the same flour in a little oil, chopped garlic and red pepper, and while stirring with a whisk, pour in the water until you get the density of the sauce. Then pour the spray into the pot. Bring to a short boil and serve with boiled mashed potatoes. Very tasty, believe me. Znam da je vrijeme sarme, ali imam paprike spremljene u zamrzivaču, i sinoć sam spremila, da bih danas bilo za ručak. Za one koji neznaju, evo recepta. Ugodno popodne svima koliko vas ima. paprike srednje veličine 1 kg miješanog mljevenog mesa 2 jaje 1 luk pola režnja češnjaka 230 g riže vegeta, sol, papar 2 žličice slatke crvene mljevene paprike svežanj sitno kosanog peršina 7 dl tekućeg paradajza 3 dl vode mala šalica brašna Paprike oprati i izdubiti im sredinu (očistiti od sjemena). U većoj posudi pomiješati meso, rižu, jaje, luk, češnjak i začine. Rukom dobro izmiješati masu dok ne postane kompaktna. Žličicom puniti paprike do 1 cm ispod vrha (jer će se kuhanjem meso ‘podići’). U većem loncu zakuhati tekući paradajz sa vodom. Posliti i popapriti i pustiti da proključa. Tada u lonac spustiti punjene aprike i ćufte. Kuhati na laganoj vatri najmanje 1,5 sat, dok meso ne omekša. Pred kraj kuhanja uliti u lonac brašno razmućeno sa malo vode uz dodatak žličice-dvije crvene mljevene paprike. To je u biti lagana verzija zaprške bez ulja. No, ako ste ljubitelj ‘jače’ zaprške, tada isto to brašno popržite na malo ulja, nasjekanog češnjaka i crvene paprike, i uz miješanje pjenjačom ulijte vodu dok ne dobijete gustoću umaka. Tada zapršku ulijte u lonac. Još kratko prokuhati i poslužiti uz kuhani pire krumpir. Veoma ukusno, vjerujte.