Macedonian Boiled Dinner

Ingredients

In the Macedonian adaptation of the New England Boiled Dinner, lamb or beef is commonly used as the meat of choice instead of corned beef. Macedonian cuisine incorporates a variety of aromatic spices, such as paprika, cumin, and oregano, which add a distinct Mediterranean flavor profile to the dish. Additionally, the use of fresh herbs like parsley and dill enhances the overall taste and adds a refreshing element. We alse have the original recipe for New England Boiled Dinner, so you can check it out.

• 1 kg (2.2 lbs) lamb or beef, cut into chunks 1 kg (2.2 lbs) lamb or beef, cut into chunks
• 4 potatoes, peeled and quartered 4 potatoes, peeled and quartered
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 1 small cabbage, cut into wedges 1 small cabbage, cut into wedges
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Fresh dill, chopped (for garnish) Fresh dill, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the lamb or beef chunks and cover with water. Bring to a boil and skim off any impurities that rise to the surface.
2. 2.
   Add the chopped onion, minced garlic, bay leaves, paprika, cumin, dried oregano, salt, and pepper to the pot. Stir well to combine.
3. 3.
   Reduce the heat to low and simmer for 1 hour, or until the meat is tender.
4. 4.
   Add the potatoes, carrots, and cabbage to the pot. Continue simmering for an additional 30 minutes, or until the vegetables are cooked through.
5. 5.
   Remove the bay leaves from the pot and discard.
6. 6.
   Serve the Macedonian Boiled Dinner hot, garnished with fresh parsley and dill.

Treat your ingredients with care...

• Lamb or beef — Choose lean cuts of meat for a healthier option. Trim any excess fat before cooking.
• Potatoes — Use waxy potatoes like Yukon Gold or red potatoes for better texture and flavor.
• Cabbage — Remove the tough outer leaves of the cabbage before cutting into wedges.

Tips & Tricks

• For added flavor, you can brown the meat before boiling it.
• Serve the Macedonian Boiled Dinner with a dollop of Greek yogurt for a creamy touch.
• Leftovers can be enjoyed the next day and taste even better as the flavors continue to develop.

Serving advice

Serve the Macedonian Boiled Dinner as a main course, accompanied by crusty bread to soak up the flavorful broth. It is a complete meal on its own, but you can also pair it with a fresh salad for a lighter option.

Presentation advice

Present the Macedonian Boiled Dinner in a large serving dish, allowing the vibrant colors of the vegetables to shine through. Garnish with a sprinkle of fresh parsley and dill for an added pop of green.