Serbian Djuveč

From GRIP

I married into a Serbian family so this recipe comes from my wife's Maka and Deka Jovanovic, who moved to this country from Yugoslavia. I've learned to love djuveč as a great winter comfort food and its simplicity makes it open to many interpretations. For those who are as interested in the Cyrillic alphabet as myself, this recipe is spelled Ђувеч in Београд (Belgrade).

  • 1 lb. pork loin or roast, cubed
  • 3 potatoes, parboiled and cubed
  • 1 rutabaga, cubed
  • 1 eggplant, diced and sweated
  • 2 yellow onions, diced
  • 1 green pepper, chunked
  • fresh garlic, minced
        
  • 1 can green beans
  • 1 can wax beans
  • 1 can diced tomatoes
  • 32 oz. tomato sauce
  • 1/2 cup white rice, uncooked
  • paprika, and any other seasonings

In large fyring pan sauté onions and garlic in olive oil. Add pork and any seasonings (use more spices than you think you'll need). When meat has browned, add green pepper and rice and cook until rice is evenly coated in oil. Transfer to baking dish and add tomato sauce to over half full. In another bowl, mix green beans, wax beans, potatoes, eggplant and seasoning before transferring to baking dish. Cover with remaining tomato sauce and bake at 350oF for 2 hours or until potatoes are tender.

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