Monastic style meat in the oven and in pots

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The origin of this dish goes back to Transcarpathia. The local monks allowed themselves to break their fast with this dish at the end of the fasts. And until now, this dish is the most revered among the peoples of Bulgaria, Hungary, Romania, Montenegro and other countries at the foot of the Carpathian Mountains. It must be prepared to meet dear guests.

A traditional dish made from pork with mushrooms and baked in clay molds.

Our article will offer you such monastic meat recipes with photos: historical and modern.

Traditional dish recipe

We offer to cook this dish the way it was prepared in the old days on the other side of the Carpathian Mountains. The number of products is designed for 4-6 pots of meat in a monastic style.

Prepare:

• 500-600g pork;
• 300 g boiled mushrooms;
• two carrot roots;
• a few bulbs;
• two fleshy tomatoes;
• two glasses of sour cream;
• half a pack of butter;
• a little grated hard cheese;
• greens;
• pepper and s alt.

Bread dough:

• two glasses of white flour;
• two eggs;
• two tablespoons of sour cream;
• a little butter;
• s alt, sugar.

Step cooking

1. Brush the bottoms of the pots with oil and place the pork into cubes. Sprinkle with s alt and pepper.
2. Cut boiled mushrooms and tomatoes into slices, carrots into slices, and onions into strips. Layer everything on top of the meat.
3. Pour in a small amount of water, sour cream, s alt and put in the oven under the lids for 30-40 minutes at a temperature of 200-220 degrees.

While the pots are in the oven, knead the dough for the bread:

1. In a deep bowl, mix eggs, s alt, sugar, butter and sour cream.
2. Slowly add flour, knead soft dough.
3. When the dough stops sticking to your hands, but remains plastic, put it on the surface of the kitchen table, greased with vegetable oil and roll into a bun.
4. In oil, roll it into a sausage and divide into a number of parts equal to the number of pots. Roll each part into a ball and flatten it with your hands into a cake, the size of the neck of pots.

Check the pots - if the contents are covered with a clear fatty broth, you can omit finely chopped greens, cover with ready-made cakes instead of lids and put in the oven for another 10-15 minutes. The dough can be smeared with an egg.

When the breads on the pots are browned, sprinkle them with grated cheese and leave in the oven for some more time until the cheeseforms a baked crust. Then the pots can be taken out and served on the table. Remove the cheese toast from the pots and add to the dish as bread

In the old days, in monasteries, round boiled potatoes in oil with herbs were served with food. Guests were also offered cold vodka.

The recipe of our days

For modern housewives, we offer to move away from traditions and improve the monastery-style meat recipe, but so that the monks do not take offense.

Instead of pots, you can use a baking sheet with high sides - in this case, you will need additional food foil. Pork can be replaced with beef, lamb or poultry. Mushrooms take canned. The rest of the ingredients remain the same.

Monastic meat recipe step by step:

1. Meat cut into slices and beat off on both sides. Season with s alt and pepper and lightly drizzle with lemon juice or vinegar.
2. Scald tomatoes with boiling water and peel.
3. Cut tomatoes and mushrooms into slices, onions into rings, grate carrots and cheese into small chips.
4. Pour a baking sheet with oil and spread the meat slices. Cover the meat alternately with mushrooms, onions, carrots, tomatoes and draw a lattice of sour cream or mayonnaise
5. Bake covered with foil for about 30 minutes at 200 degrees.
6. Remove the foil, sprinkle the cheese chips over the surface and return to the oven until golden brown.

Serve guests with round boiled potatoes in oil with herbs and a glass of cold vodka.