Slow
Janija
Janija, a classic Balkan stew, epitomizes the region's culinary heritage with its emphasis on hearty, slow-cooked meals. Originating from the rural kitchens of the Balkans, Janija reflects a tradition of using local, seasonal ingredients to create comforting and substantial dishes. As with many traditional Balkan stews, the secret to its depth of flavor lies in the zaprška—a roux made from flour and paprika.
Historically, the Balkans have relied on farming and pastoral practices, which is evident in Janija’s use of veal or beef alongside fresh vegetables like onions, peppers, carrots, and potatoes. The practice of slow-cooking stews like Janija allowed families to make the most of available ingredients, especially during the colder months when warmth and sustenance were paramount.
Janija's method of cooking also highlights the Balkan approach to food: simple yet flavorful. The stew embodies the region's culinary values of practicality and taste, rooted in a history of communal meals and shared traditions.
This dish not only nourishes but also tells the story of Balkan culture, where meals are prepared with care, patience, and respect. 🍲🥩🥔🥕
⛰️
Challenging
⏱️
2 hours - 3 hours
🥘
Frying, Simmering
👽
4
Slow
Janija
Janija, a classic Balkan stew, epitomizes the region's culinary heritage with its emphasis on hearty, slow-cooked meals. Originating from the rural kitchens of the Balkans, Janija reflects a tradition of using local, seasonal ingredients to create comforting and substantial dishes. As with many traditional Balkan stews, the secret to its depth of flavor lies in the zaprška—a roux made from flour and paprika.
Historically, the Balkans have relied on farming and pastoral practices, which is evident in Janija’s use of veal or beef alongside fresh vegetables like onions, peppers, carrots, and potatoes. The practice of slow-cooking stews like Janija allowed families to make the most of available ingredients, especially during the colder months when warmth and sustenance were paramount.
Janija's method of cooking also highlights the Balkan approach to food: simple yet flavorful. The stew embodies the region's culinary values of practicality and taste, rooted in a history of communal meals and shared traditions.
This dish not only nourishes but also tells the story of Balkan culture, where meals are prepared with care, patience, and respect. 🍲🥩🥔🥕
⛰️
Challenging
⏱️
2 hours - 3 hours
🥘
Frying, Simmering
👽
4
Slow
Janija
Janija, a classic Balkan stew, epitomizes the region's culinary heritage with its emphasis on hearty, slow-cooked meals. Originating from the rural kitchens of the Balkans, Janija reflects a tradition of using local, seasonal ingredients to create comforting and substantial dishes. As with many traditional Balkan stews, the secret to its depth of flavor lies in the zaprška—a roux made from flour and paprika.
Historically, the Balkans have relied on farming and pastoral practices, which is evident in Janija’s use of veal or beef alongside fresh vegetables like onions, peppers, carrots, and potatoes. The practice of slow-cooking stews like Janija allowed families to make the most of available ingredients, especially during the colder months when warmth and sustenance were paramount.
Janija's method of cooking also highlights the Balkan approach to food: simple yet flavorful. The stew embodies the region's culinary values of practicality and taste, rooted in a history of communal meals and shared traditions.
This dish not only nourishes but also tells the story of Balkan culture, where meals are prepared with care, patience, and respect. 🍲🥩🥔🥕
⛰️
Challenging
⏱️
2 hours - 3 hours
🥘
Frying, Simmering
👽
4
🧺
INGREDIENTS
🔪
KITCHEN EQUIPMENT
👩🏻🍳
Preparation
Prepare the Vegetables:
Peel the carrots and wash them along with the green pepper. Slice the carrots into rounds and chop the green pepper into small pieces.
Peel and cut the potatoes into cubes. Grate one of the potatoes to help thicken the stew later.
Prepare the Meat: Cut 1 kg of veal or beef into large pieces. If using chicken, cut it into suitable pieces.
Brown the Meat:
Heat oil or butter in a large pot over medium heat until it shimmers.
Add the meat to the pot and fry until it is browned on all sides. This step adds depth of flavor to the stew.
Remove the browned meat from the pot and set aside.
Sauté the Vegetables:
In the same pot, add a bit more oil or butter if needed. Sauté the chopped onions and green pepper until the onion becomes completely soft and translucent.
Season with salt and pepper to taste. Stir in 1 teaspoon of tomato puree and mix well.
Simmer the Stew:
Return the browned meat to the pot. Add the sliced carrots and cover everything with water.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours. Stir occasionally to ensure even cooking.
Keep an eye on the pot to ensure the stew remains adequately moist. Add more water if necessary to prevent the stew from drying out.
Add Potatoes: When the meat is nearly tender, or after about 1.5 hours of simmering, add the cubed potatoes and the grated potato to the pot. Stir to combine.
Thicken the Stew:
Prepare the roux (zaprška) by mixing 1 tablespoon of flour and 1 tablespoon of paprika with a little water in a bowl to form a smooth paste.
Add this roux to the stew and mix well. Continue cooking for a few minutes to thicken the stew.
Final Adjustments: Taste the stew and adjust seasoning with additional salt and pepper if needed.
Serve: Remove the pot from heat and serve the Janija hot. Janija pairs perfectly with fresh baguette or ciabatta. For a refreshing contrast, serve it with a side of green salad, fresh vegetables, or pickled vegetables like peppers and garlic. 🍲🥖🌶️
Prepare the Vegetables:
Peel the carrots and wash them along with the green pepper. Slice the carrots into rounds and chop the green pepper into small pieces.
Peel and cut the potatoes into cubes. Grate one of the potatoes to help thicken the stew later.
Prepare the Meat: Cut 1 kg of veal or beef into large pieces. If using chicken, cut it into suitable pieces.
Brown the Meat:
Heat oil or butter in a large pot over medium heat until it shimmers.
Add the meat to the pot and fry until it is browned on all sides. This step adds depth of flavor to the stew.
Remove the browned meat from the pot and set aside.
Sauté the Vegetables:
In the same pot, add a bit more oil or butter if needed. Sauté the chopped onions and green pepper until the onion becomes completely soft and translucent.
Season with salt and pepper to taste. Stir in 1 teaspoon of tomato puree and mix well.
Simmer the Stew:
Return the browned meat to the pot. Add the sliced carrots and cover everything with water.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours. Stir occasionally to ensure even cooking.
Keep an eye on the pot to ensure the stew remains adequately moist. Add more water if necessary to prevent the stew from drying out.
Add Potatoes: When the meat is nearly tender, or after about 1.5 hours of simmering, add the cubed potatoes and the grated potato to the pot. Stir to combine.
Thicken the Stew:
Prepare the roux (zaprška) by mixing 1 tablespoon of flour and 1 tablespoon of paprika with a little water in a bowl to form a smooth paste.
Add this roux to the stew and mix well. Continue cooking for a few minutes to thicken the stew.
Final Adjustments: Taste the stew and adjust seasoning with additional salt and pepper if needed.
Serve: Remove the pot from heat and serve the Janija hot. Janija pairs perfectly with fresh baguette or ciabatta. For a refreshing contrast, serve it with a side of green salad, fresh vegetables, or pickled vegetables like peppers and garlic. 🍲🥖🌶️
Prepare the Vegetables:
Peel the carrots and wash them along with the green pepper. Slice the carrots into rounds and chop the green pepper into small pieces.
Peel and cut the potatoes into cubes. Grate one of the potatoes to help thicken the stew later.
Prepare the Meat: Cut 1 kg of veal or beef into large pieces. If using chicken, cut it into suitable pieces.
Brown the Meat:
Heat oil or butter in a large pot over medium heat until it shimmers.
Add the meat to the pot and fry until it is browned on all sides. This step adds depth of flavor to the stew.
Remove the browned meat from the pot and set aside.
Sauté the Vegetables:
In the same pot, add a bit more oil or butter if needed. Sauté the chopped onions and green pepper until the onion becomes completely soft and translucent.
Season with salt and pepper to taste. Stir in 1 teaspoon of tomato puree and mix well.
Simmer the Stew:
Return the browned meat to the pot. Add the sliced carrots and cover everything with water.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours. Stir occasionally to ensure even cooking.
Keep an eye on the pot to ensure the stew remains adequately moist. Add more water if necessary to prevent the stew from drying out.
Add Potatoes: When the meat is nearly tender, or after about 1.5 hours of simmering, add the cubed potatoes and the grated potato to the pot. Stir to combine.
Thicken the Stew:
Prepare the roux (zaprška) by mixing 1 tablespoon of flour and 1 tablespoon of paprika with a little water in a bowl to form a smooth paste.
Add this roux to the stew and mix well. Continue cooking for a few minutes to thicken the stew.
Final Adjustments: Taste the stew and adjust seasoning with additional salt and pepper if needed.
Serve: Remove the pot from heat and serve the Janija hot. Janija pairs perfectly with fresh baguette or ciabatta. For a refreshing contrast, serve it with a side of green salad, fresh vegetables, or pickled vegetables like peppers and garlic. 🍲🥖🌶️
⭐️
Bonus recipe
Janija, a classic Balkan stew, epitomizes the region's culinary heritage with its emphasis on hearty, slow-cooked meals. Originating from the rural kitchens of the Balkans, Janija reflects a tradition of using local, seasonal ingredients to create comforting and substantial dishes. As with many traditional Balkan stews, the secret to its depth of flavor lies in the zaprška—a roux made from flour and paprika.
Historically, the Balkans have relied on farming and pastoral practices, which is evident in Janija’s use of veal or beef alongside fresh vegetables like onions, peppers, carrots, and potatoes. The practice of slow-cooking stews like Janija allowed families to make the most of available ingredients, especially during the colder months when warmth and sustenance were paramount.
Janija's method of cooking also highlights the Balkan approach to food: simple yet flavorful. The stew embodies the region's culinary values of practicality and taste, rooted in a history of communal meals and shared traditions.
This dish not only nourishes but also tells the story of Balkan culture, where meals are prepared with care, patience, and respect. 🍲🥩🥔🥕
Janija, a classic Balkan stew, epitomizes the region's culinary heritage with its emphasis on hearty, slow-cooked meals. Originating from the rural kitchens of the Balkans, Janija reflects a tradition of using local, seasonal ingredients to create comforting and substantial dishes. As with many traditional Balkan stews, the secret to its depth of flavor lies in the zaprška—a roux made from flour and paprika.
Historically, the Balkans have relied on farming and pastoral practices, which is evident in Janija’s use of veal or beef alongside fresh vegetables like onions, peppers, carrots, and potatoes. The practice of slow-cooking stews like Janija allowed families to make the most of available ingredients, especially during the colder months when warmth and sustenance were paramount.
Janija's method of cooking also highlights the Balkan approach to food: simple yet flavorful. The stew embodies the region's culinary values of practicality and taste, rooted in a history of communal meals and shared traditions.
This dish not only nourishes but also tells the story of Balkan culture, where meals are prepared with care, patience, and respect. 🍲🥩🥔🥕
Janija, a classic Balkan stew, epitomizes the region's culinary heritage with its emphasis on hearty, slow-cooked meals. Originating from the rural kitchens of the Balkans, Janija reflects a tradition of using local, seasonal ingredients to create comforting and substantial dishes. As with many traditional Balkan stews, the secret to its depth of flavor lies in the zaprška—a roux made from flour and paprika.
Historically, the Balkans have relied on farming and pastoral practices, which is evident in Janija’s use of veal or beef alongside fresh vegetables like onions, peppers, carrots, and potatoes. The practice of slow-cooking stews like Janija allowed families to make the most of available ingredients, especially during the colder months when warmth and sustenance were paramount.
Janija's method of cooking also highlights the Balkan approach to food: simple yet flavorful. The stew embodies the region's culinary values of practicality and taste, rooted in a history of communal meals and shared traditions.
This dish not only nourishes but also tells the story of Balkan culture, where meals are prepared with care, patience, and respect. 🍲🥩🥔🥕
Go to recipe immediately! ↓