SELSKA TAVA (VILLAGE MEAT AND ONIONS DISH)

A timeless Macedonian comfort dish

There’s something special about Sundays in the village. The scent of simmering meat fills the house, while chatter and laughter echo from the kitchen. This dish brings that feeling to life.
Village Meat, known as Селско месо, is one of the most beloved meals in Macedonian homes. Simple, hearty, and full of depth, it brings generations together around the table. The recipe may vary slightly from family to family, but the soul of it always remains the same: pork, onions, and the rich flavor of dried Macedonian red peppers.

Traditionally prepared during winter, this is the kind of dish you prepare when the whole family is home. It takes time, but that’s the beauty of it. Slow food, slow moments, and a full heart.

Selsko meso

Ingredients:

  • 2 kg fresh pork (about 4.4 lbs), cut into chunks

  • 1 kg onions (about 2.2 lbs), finely chopped
    (Add another kilo if you love deeply caramelized onions)

  • 6 to 7 dried Macedonian red peppers, roughly chopped

  • 100 ml white wine (half a cup)

  • 100 ml water (half a cup)

  • 1.5 tablespoons vegetable seasoning

  • 1 tablespoon paprika (preferably sweet)

  • Black pepper, to taste

  • Oil or pork fat, for frying

Preparation:

  1. In a large pan, heat oil or pork fat. Add the meat and fry until it starts to brown lightly. This seals in the flavor.

  2. Push the meat to the side. Add chopped onions and cook gently in the same fat until they become soft and translucent.

  3. Stir in paprika, black pepper, and vegetable seasoning. Mix everything well.

  4. Transfer the meat and onions into a clay or oven-safe dish. Pour in the white wine and water. Add the chopped dried peppers.

  5. Cover the dish tightly with foil or a lid. Place in a preheated oven at 180 to 200°C (350 to 390°F). Let it bake slowly for about 3 hours.

  6. When most of the liquid has reduced and the meat is tender, remove the cover. Return to the oven to bake uncovered until the top becomes golden and slightly crispy. That final roast gives the dish its signature flavor and look.

Serving tip:

Serve hot with crusty bread or mashed potatoes. For a true Macedonian experience, enjoy it with a glass of Vranec red wine.

Optional:

You may add sliced mushrooms toward the end of baking. They don’t need much time to cook, so add them in the last 20 minutes.

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