More about Specialty
This Gevgelija specialty is prepared for Easter holidays and the holiday of St. George, where lamb is part of the festive table for many families.
1 kg mutton; 120g fat; 300g tomatoes; 1 head of onion; 1 bunch of parsley; 3 eggplants; 3 cloves of garlic; 100g flour; 10 olives; salt; black pepper.
The meat is washed with water, dried with kitchen paper and cut into 4 pieces. Each piece is messed in flour and put to fry in hot fat. When frying the meat, water is added 5-6 times until it's done. Onion is cut and fried in a pan with a little fat. Eggplant is added, peeled and sliced in tiny cubes before. After a little frying, peeled and finely sliced tomatoes are added. It is fried for a little and cut garlic and parsley are added, salt is added and pepper is poured. The seeds are removed from the olives and they are cut into 4 pieces. Meat is poured with sauce from vegetables and olives are lined up on the top. It is placed on moderate fire to boil for another 10 minutes, after which it can be served.