Kosovan Scattone with a Twist

Ingredients

In the Kosovan adaptation of Scattone, we incorporate ajvar, a traditional Kosovan relish made from roasted red peppers and eggplant, to add a smoky and tangy flavor profile. Additionally, we introduce suxhuk, a spicy Kosovan sausage, to enhance the dish with a hint of spiciness. These additions give the dish a unique twist and highlight the vibrant flavors of Kosovan cuisine. We alse have the original recipe for Scattone, so you can check it out.

• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons cumin 2 teaspoons cumin
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 tablespoons ajvar (Kosovan red pepper and eggplant relish) 2 tablespoons ajvar (Kosovan red pepper and eggplant relish)
• 100g (3.5 oz) suxhuk (Kosovan spicy sausage), sliced 100g (3.5 oz) suxhuk (Kosovan spicy sausage), sliced
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed lamb or beef to the pot and cook until browned on all sides.
3. 3.
   Sprinkle cumin, paprika, salt, and black pepper over the meat, and stir well to coat evenly.
4. 4.
   Stir in the ajvar and sliced suxhuk, and cook for an additional 2 minutes to allow the flavors to meld.
5. 5.
   Pour in the beef or vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have developed.
6. 6.
   Serve the Kosovan Scattone hot, garnished with fresh parsley. Accompany with fluffy rice or warm bread.

Treat your ingredients with care...

• Ajvar — Ajvar can be found in specialty stores or can be made at home by roasting red peppers and eggplant, then blending them with garlic, olive oil, and vinegar until smooth.

Tips & Tricks

• For an extra kick of spiciness, add a pinch of chili flakes to the dish.
• If you prefer a milder flavor, reduce the amount of suxhuk or omit it altogether.
• Serve the Kosovan Scattone with a dollop of sour cream or yogurt for a creamy contrast.
• Make sure to simmer the dish on low heat to allow the flavors to develop fully.
• Leftovers can be stored in the refrigerator for up to three days and taste even better the next day.

Serving advice

Serve the Kosovan Scattone with a side of fluffy rice or warm bread to soak up the flavorful sauce. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Kosovan Scattone in a deep serving dish, allowing the rich and aromatic sauce to envelop the tender meat. Sprinkle some additional paprika and cumin on top for an extra touch of visual appeal.