Dish

Janjetina po staru zi šurlicama

Old fashioned lamb with pasta

Janjetina po staru zi šurlicama is made by first browning lamb shoulder in a pot. The lamb is then simmered with onions, carrots, and celery until it is tender and falling off the bone. Homemade pasta, called šurlice, is then cooked and served with the lamb and vegetables. The dish is typically seasoned with garlic, rosemary, and bay leaves, giving it a rich and savory flavor.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Janjetina po staru zi šurlicama has its roots in the Dalmatian region of Croatia. The dish is believed to have originated in the 19th century and was a favorite of shepherds and farmers. Today, it is a popular dish throughout Croatia and is often served at family gatherings and celebrations.

Dietary considerations

Dairy-free

Variations

Janjetina po staru zi šurlicama can be made with different cuts of lamb, such as lamb leg or lamb chops. Some variations also include the addition of other vegetables, such as potatoes or bell peppers, to the dish.

Presentation and garnishing

Janjetina po staru zi šurlicama is typically served in a large pot or casserole dish, with the lamb and vegetables arranged on top of the pasta. The dish can be garnished with fresh herbs, such as parsley or thyme, and a sprinkle of grated Parmesan cheese.

Tips & Tricks

To make the homemade šurlice pasta, mix together flour, water, and salt until a dough forms. Roll out the dough and cut it into thin strips. Let the pasta dry for a few hours before cooking it in boiling water for a few minutes. Serve the pasta immediately with the lamb and vegetables.