Name: Anita Pion Selec
Class Year: 1988
Country of Residence: Bosnia Herzegovina
Why is this recipe great? What’s its backstory?
This is the Serbian answer to the French comfort stew of ratouille. Like most Serbian dishes, the focus is MEAT, specifically pork. This is the ultimate fall comfort food, traditionally eaten in the late summer or fall when peppers are in season. Thanks to the modern food supply chain, I love it in the winter. The prep requires some time, but don’t cut out the steps, esp. cutting the onion into thin rings, somehow this makes it work better than just dicing an onion and throwing the pieces in. This is a specialty from the Serbian town of Leskovac. You can eat this dish anywhere, from fine restaurants to truck stops. (The name of the dish is pronounced MOOCH-kah-leet-sa.)
Continue reading Pork-and-Paprika Stew (Leskovaccka Muchkalica)