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.