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Culbastija

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Culbastija

Yugoslavia


According to Yugoslavian Tradition This Dish is Made With Pork Chops,But it is Just as Flavorful Made With Any Other Tender Cut of Meat.Culbastija is a Modernized Version of Roast on The Spit Which inYugoslavia is The Culinary Highlight of a Picnic or a VintageFestival. The Fireplace is Improvised; Two Fork Branches Are StuckInto The Ground to Hold a Spit That Has a Rotating Device at OneEnd. a Hole, in Which a Charcoal Fire is Ignited, is Dug UnderneathThe Spit. Only When The Fire is Burned Down And Reduced to GlowingCharcoal Can The Roasting Begin. if The Roast Tends to Brown TooRapidly, The Heat is Controlled by Throwing Ashes Onto The GlowingCoals. During The Roasting, The Meat is Brushed Frequently WithShortening or oil Until a Firm Crust Has Formed. The Roast MustRemain Juicy And Pink Inside.

if Necessary, Cook Culbastija Under a Broiler, But For Best ResultsFollow Directions For Grilling Over an Open Fire.

  • 2 Lbs (1 kg) Pork Loin
  • 2 Tablespoons Cooking oil

salt, pepper, 2 onions, Finely Chopped


Cut Pork Into 8 Chops; Pound Them Lightly With Meat Hammer And BrushWith oil. Place on Grill Over Open Fire And Cook Slowly Until WellBrowned on Both Sides; Season to Taste. Arrange The Chops on aPreheated Platter And Cover With Chopped Onion. Serve With FreshTomato Salad, bread And Wine.

  • 4 to 6 Servings.


Source: The World's 100 Best Recipes by Roland GoockFormatted by Ckpenner77@hotmail.Com





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