Village pan is one of the most popular and the most tasty Macedonian dishes. There are many recipes of village meat and everyone makes it according their own taste. It’s a traditional Macedonian dish, basically consisted of meat and onion. It is usually prepared in winter.
- 1 kg fresh pork
- 300 g fresh mushrooms champignons
- 1 kg of chopped onion
- 6-7 dried peppers
- 100 ml white wine
- 100 ml water
- 1 tablespoon mixed dried vegetables (Vegeta)
- black pepper
- salt to taste
- 250 g grated cheese
- fresh parsley
I have to admit that I don’t put mushrooms, but instead I add more dried peppers for more “village” taste.
- The meat is cut into pieces in desired size and cooked in a pan on hot oil or fat.
- Once the meat is lightly browned, move it aside and cook onions, mushrooms and dried peppers in the same fat just to soften. Add salt, spices and dried vegetables.
- Pour everything into an earthenware pot. Then add wine and water and close the pot with aluminum foil or suitable cover. The tray is baked in the oven at 180 – 200 C degrees for approximately 3 hours.
- Before the end when most of the liquid is vaporized and the meat is soft, add grated cheese on top and place uncovered in oven again until it gets a beautiful golden yellow color. Sprinkle fresh parsley on top.
- I suggest red Macedonian wine with this dish. Enjoy!