A mountain recipe to pass on
In the Croatian mountains, this stew combines dry reserves and smoked meats in a pot made to reheat for a long time. This version has been rewritten and structured for contemporary family cooking, while retaining the products, proportions and gestures that give the dish its identity. The barley and beans thicken the broth while the smoke gently passes through the vegetables and grains. It takes a few minutes to set up: weigh the grains, prepare the vegetables and gather the spices before starting. The process thus becomes smoother and cooking remains easy to control.
The gestures that build flavor
Maintain a calm simmer and add hot water if necessary; hard boiling hardens the beans and clouds the broth. Respect the resting times and especially observe the texture: a cereal must remain distinct, a dough must become supple without being worked roughly, and a broth must simmer rather than boil violently. Taste at several stages, then gradually adjust the salt, acidity or spices. This attention gives a more regular result than simply following the timer and allows the recipe to be adapted to the power of the fire or the size of the ingredients.
Service, balance and conservation
Serve in deep bowls with country bread, fresh parsley and some vinegared vegetables. The quantities indicated can be adjusted with the portion selector on the sheet, maintaining the same proportions. Calories and nutritional values are estimates per serving: they vary depending on the product, the amount of fat actually absorbed and the service. The stew gains flavor the next day and keeps for three days in the refrigerator; reheat it slowly. Serve the dish in simple and generous dishes, so that its colors, grains and garnishes remain the center of attention.
Source and credits: recipe adapted from Traditional Mountain Recipes Cookbook - More than 50 recipes from Morocco, Algeria, Italy, Croatia, Tunisia and Lebanon (2025), MountainHER project, by Josipa Liker and Leopold Jurković, under the editorial direction of Filippo Bassi and Rachid Mrabet. Rewritten text, nutritional structuring, editorial verification and original photography: My Delice Recipes.