Dish
Mljetski makaruli
The dish is made by cooking the meat in a tomato-based sauce until it becomes tender and flavorful. The sauce is then served over homemade pasta. The dish has a rich, meaty flavor and a slightly spicy taste. It is a popular dish in Croatia and is often served at traditional Croatian restaurants.
Origins and history
The dish has its origins on the island of Mljet in Croatia where it was a popular dish among fishermen and farmers. It was traditionally made with lamb or beef, which were readily available on the island. The dish has since become a popular dish in Croatia and is often served at traditional Croatian restaurants.
Dietary considerations
Not suitable for vegetarians or those who do not eat lamb or beef.
Variations
There are no significant variations of this dish.
Presentation and garnishing
The dish is typically served in a large bowl with the sauce poured over the homemade pasta. It is often garnished with fresh parsley or grated Parmesan cheese.
Tips & Tricks
To make the dish spicier, add a pinch of red pepper flakes to the sauce while it is cooking.
Side-dishes
The dish is often served with a side of crusty bread and a simple green salad.
Drink pairings
The dish pairs well with a light red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Delicious Mljetski makaruli recipes
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