Sataraš is a recipe popular through most of the Balkans. Most countries in the region and even countries to the north, like Hungary, and to the south, like Turkey, have their own versions. This is a Serbian version from Tamara, a good friend of mine who diplomatically describes it as “a true grandma dish, whose origin is of lesser importance.” This magnanimous statement left me thinking one thing – this must not really be a Serbian dish!
As with many grandma dishes, you will often find the ingredient lists directing you to take “an abundance” or “handful” of this or that rather than exact measurements and that’s how it was given to us. For ease of reference we have tried to give exact measurements but don’t be constrained too much by them.
I dice the main vegetables (onions, peppers and tomatoes but you can also thinly slice them for a different consistency in your final product.
Sataraš can be served hot as a side dish with meat, on baked potatoes or jarred in sealed jars and served cold for picnics or sandwiches.
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
An abundance of onions (½ kilo), diced
Red bell peppers in equal measure (½ kilo), diced
Fresh tomatoes in equally abundant measure (½ kilo), diced
4 cloves of garlic, finely chopped
2 chilli peppers, finely chopped
½ cup of water
2 eggs, beaten
1 tbsp olive oil
1 tsp Salt
1 tsp pepper
1 tsp cumin
Heat the olive oil in a large skillet and saute the onions for 10 minutes.
Add the chopped chillies, garlic and cumin and cook for another minute.
Add chopped peppers and slowly fry until the water they release has evaporated.
Meanwhile, put the tomatoes in boiling water and leave them there until the skins start to loosen. Remove and peel fully before chopping into small pieces.
Once the water has evaporated in the skillet, add the tomatoes and the ½ cup of water. Once again simmer until the water evaporates (about half an hour).
Add the beaten eggs, salt, and pepper and mix well.
Having grown up on a farm, the desire to be somewhat self-sufficient is something I have never lost. Living in a city, you’re never going to have enough space to grow all of your food but you can use what space you have creatively. I […]
Indulge yourself with this deliciously moreish Spicy Carrot, Tomato and Coconut Soup served with Toasted Pecans. This is a real winner all year round, best served with a nice thick slice of Irish soda bread. Spicy Carrot, Tomato and Coconut Soup served with Toasted Pecans […]