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Lana Mihajlović posted an update
Level:
Sous Chef
From the Traditional Smederevac to the Modern Furuna – Two Ways of Keeping a Serbian Culinary Tradition Alive 🔥
In one of my previous posts, I mentioned the Smederevac, a traditional Serbian wood-burning kitchen stove. My fellow Scoolinary member, Laura Peters de Velásquez, shared a lovely memory of a similar cast-iron stove her family used to have. Her comment inspired me to share a little more about this tradition!
For generations, the Smederevac was the heart of many Serbian homes. It wasn’t just used for cooking and baking bread. It also provided warmth, and its hot metal surface was perfect for preparing all kinds of traditional dishes.
Today, we also have a more practical outdoor alternative, commonly called a Kube or Furuna. These wood-fired roasting stoves are particularly popular for preparing large quantities of peppers for ajvar, our traditional roasted red pepper spread.
This autumn, we decided to make two traditional Serbian specialties: ljutenica and ajvar. And instead of choosing just one cooking method, we decided to put both to work!
Two different preparations, two different stoves, but the same wonderful tradition of preserving the flavors of autumn for the colder months.
I’m curious… do you have similar wood-burning stoves or traditional methods of preparing seasonal preserves in your country? I’d love to hear about them!
Antonio Salvador Moreno Carretero and Dilip Chettri1 Comment-
Level:
Executive Chef
Those peppers are crazy.
Level:
Executive Chef
Esos pimientos son una locura.
17 hours agoTranslated from Spanish
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