Friday, 10 July 2015

Đulbastije - Old-fashioned beef meatballs in white sauce

Đulbastije, iliti ćufte na još jedan način. Vrlo ukusan način! Verovatno su nastale kao kreacija neke domišljate čukunbake koja je želela da počasti mnogobrojnu porodicu, a da ne potroši puno mesa i da iskoristi namirnice koje ima u špajzu. I uspelo joj je! Đulbastije su jedno od onih jela koja zadovoljavaju razne kriterijume: jednostavno, jeftino, izdašno, ukusno, hranljivo, svima se sviđa, brzo se sprema, nije potrebna neka posebna veština...


Količina koju ću navesti dovoljna je da lepo ruča 4-6 osoba. A ako ostane, neće se baciti. Odlične su i podgrejane, i hladne.

Napraviti masu za đulbastije od sledećih sastojaka: 500g mlevene junetine, 300-400g oljuštenog i narendanog krompira (ne treba gnječiti krompir da se ocedi voda), 1 veća glavice crnog luka narendana ili sitno iseckana, 1 jaje, so, biber. Po želji, dodati malo izgnječenog belog luka. Rukom umesiti masu i napraviti oko 15 loptica, koje se malo spljeskaju. Ćufte propržiti na jako zagrejanom ulju, kratko, samo da porumene sa obe strane (jednom pažljivo prevrnuti). Zatim ih u jednom redu poređati u zemljani sud ili vatrostalnu posudu.

Napraviti ređi bešamel. Na komadu putera ili na malo ulja, propržiti 2 kašike brašna. Naliti sa 500ml mleka, posoliti i uz mešanje kratko kuvati na umerenoj temperaturi, da se malo zgusne i bude bez grudvica. Jedan deo mleka može da se zameni neutralnom pavlakom (npr. 300ml mleka i 200ml pavlake). U vruć bešamel dodati 50-70g izmrvljenog sira ili narendanog kačkavalja. Bešamel daje malo kreativnog prostora, pa ako volite da se igrate, dodajte seckani peršun, ili mirođiju, muskatni orah ili druge omiljene začine i travke - ali nikako ne preterivati sa začinima! Belim sosom zaliti đulbastije. Posudu za pečenje poklopiti aluminijumskom folijom. Peći oko 40 minuta na 200-220°C. Na kraju skinuti poklopac, posuti sa još 50-70g izmrvljenog sira ili rendanog kačkavalja i vratiti u rernu da se odozgo lepo zarumeni.

Poslužiti uz pire od krompira ili celera, povrće pripremljeno na bilo koji način, svežu salatu ili nešto slično.

Sastojci:
Za đulbastije - 500g mlevene junetine, 300-400g oljuštenog i narendanog krompira, 1 veća glavice crnog luka, 1 jaje, so, biber, 2-3 čena belog luka (opciono).
Za bešamel - komad putera ili malo ulja, 2 kašike brašna, so, 500ml mleka (ili 300ml mleka+200ml neutralne pavlake), 50-70g izmrvljenog sira ili narendani kačkavalja.
Za posipanje - 50-70g izmrvljenog sira ili rendanog kačkavalja.

Old-fashioned beef meatballs in white sauce (Đulbastija)


Đulbastija, one more version of meatballs. So delicious! This is probably creation of an ingenious grandma who wanted to treat large family with just a piece of beef and few ingredients from the larder. She did it! Those meatballs meet various criteria: simple, cheap, generous, delicious, nutritious, everybody loves them, not time consuming, no special skills needed...

The quantities given in the recipe are enough to feed 4-6 persons. And don't bother you with leftovers. They are perfect even the next day, both cold or reheated.

Using your hands, combine 500g minced beef, 300-400g peeled and grated potatoes (do not squeeze the potatoes to drain water), 1 large onion grated or finely chopped, 1 egg, salt and pepper. If desired, add some mashed garlic. Make about 15 balls, press them slightly. Fry the meatballs in hot oil for a minute or two, just to get brown on both sides (turn them once, carefully, not to break them up). Put them to the clay or ovenproof dish in one layer.

Make a runny bechamel. On a piece of butter or some oil, fry 2 tablespoons of flour. Pour 500ml of milk, add salt and cook on a medium heat, whisking continuously until very smooth and thickened slightly. One part of the milk may be replaced with cooking cream (eg. 300ml milk and 200ml cream). While hot, add 50-70g crumbled fresh cheese or grated cheese (cheddar, gouda, or other). With bechamel you can be creative and add some chopped parsley, or dill, nutmeg or other favorite spices and herbs. But don't go nuts with spices. Keep in mind that "less is more". Pour the white sauce over meatballs. Cover with aluminum foil. Bake for about 40 minutes at 200-220°C. Finally, remove the foil, sprinkle with additional 50-70g crumbled fresh cheese or grated cheese and back in the oven, uncovered, just to get golden brown on top.

Serve with mashed potatoes or celeriac puree, roasted vegetables, fresh seasonal salad...

Ingredients:
For meatballs - 500g minced beef, 300-400g peeled and grated potatoes, 1 large onion, 1 egg, salt, pepper, 2-3 cloves garlic (optional).
For the bechamel sauce - a piece of butter and a little oil, 2 tablespoons flour, salt, 500ml milk (or milk 300ml + 200ml cream), 50-70g crumbled cheese or grated cheese.
To sprinkle - 50-70g crumbled fresh cheese or grated cheese.

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