Monastic meat in the oven and in pots

The history of the origin of this dish is rooted in Transcarpathia. The local monks allowed themselves to talk to this dish at the end of the fasts. And still 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.

The traditional dish is prepared from pork with mushrooms and baked in clay forms.

Our article will offer you such meat recipes in a monastic way with a photo: historical and modern.

Traditional recipe

We offer to cook this dish as it was cooked 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 way.

Harvest:

• 500-600 g of pork;
• 300 g of boiled mushrooms;
• two carrot roots;
• several onions;
• two fleshy tomatoes;
• two glasses of sour cream;
• half a pack of butter;
• some grated hard cheese;
• greens;
• pepper and salt.

Dough for bread rolls:

• two glasses of premium wheat flour;
• two eggs;
• two tablespoons of sour cream;
• some butter;
• salt, sugar.

Step cooking

1. Lubricate the bottom of the pots with oil and lay the pork into cubes. Sprinkle with salt and pepper.
2. Cut boiled mushrooms and tomatoes into slices, carrots into slices, and onions into strips. Fold everything in layers on top of the meat.
3. Pour a small amount of water, sour cream, salt and under the covers send to the oven for 30-40 minutes at a temperature of 200-220 degrees.

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

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

Check the pots - if the contents are covered with a transparent greasy broth, you can lower the finely chopped greens, cover them with ready-made cakes instead of covers and put in the oven for another 10-15 minutes. The dough can be greased with an egg.

When the bread rolls on the pots are lightly browned, sprinkle them with grated cheese and leave in the oven for a while, until the cheese forms a baked crust. Then the pots can be removed and served. Remove the loaves of cheese from the pots and add to the dish as bread

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

The recipe of our days

For modern housewives, we suggest moving away from traditions and improving the meat recipe in a monastic way, but so that the monks are not offended.

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. Take the canned mushrooms. The remaining ingredients remain the same.

Monastic step-by-step meat recipe:

1. Cut the meat into slices and beat on both sides. Salt, pepper and lightly pour lemon juice or vinegar.
2. Scald tomatoes with boiling water and peel them.
3. Cut tomatoes and mushrooms into slices, onions - into rings, grate carrots and cheese with small chips.
4. Pour the baking sheet with butter 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 and a temperature of 200 degrees.
6. After removing the foil, sprinkle the cheese chips on the surface and return to the oven and wait for a crust.

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