Juvalaci with rice
In fact, it was supposed to be cervis with juvalaci, a traditional Herzegovinian dish and one of my favorites, but as tirit (a type of tarhana) weakly "kisses" my men, I decided on another variant, with rice, which is equally delicious and much faster to prepare.
Preparation steps
- Make RIZU-PILAV: put rice in a pan, sprinkle with dry spice, salt as needed + freshly ground pepper + finely chopped parsley (can also be dried, I use “Nadalina” because it is extremely aromatic) Add water (ratio: 2 measures of water + 1 measure of rice) ) Sprinkle oil on top in a thin stream. Bake under foil for about half an hour at 160-180 ° C until the rice absorbs all the liquid and is "dry" NOTE: test whether the rice is well cooked and if not add a little more water.
- Add an egg to the minced meat + pre-soaked middle of the bread in milk (slightly drained) + salt (if necessary, mix well and make juvalake (dumplings) the size of a small walnut ...
- ... so overgrow them and "golden" fry in butter (with the addition of just a little oil)
- Shake the baked rice lightly with a fork and transfer it to a suitable container in which it will be served. Arrange the juvalake by the shirt.
- While everything cools down a bit, prepare the topping: yogurt + crushed garlic (locust) + a pinch of salt. Mix well Pour over warm (NOT hot) rice and juvalaka
Serving
Finally, season with "scrambled" (boiled) butter to which you can add a little ground red pepper.