Mućkalica

Mućkalica — the name comes from the verb mućkati, meaning to shake or tumble — is a slow-braised stew of leftover grilled meats and roasted peppers born in the city of Leskovac in southern Serbia, the self-proclaimed capital of Serbian grilling. Traditionally made from whatever came off the roštilj the day before, it is now cooked fresh and eaten as a hearty main dish. The long simmer melds the smoky meat with sweet and mildly hot peppers in a rich, paprika-red sauce.

Serves: 4

Ingredients

• 600g (1.3 lb) mixed grilled meat (sausage, pork neck, or chicken), sliced into chunks
• 4 long red peppers (or 2 red bell peppers + 1 banana pepper), roasted and peeled
• 1 medium onion, thinly sliced
• 3 tbsp sunflower oil
• 2 cloves garlic, sliced
• 1 tbsp sweet paprika
• 1 tsp hot paprika
• 1 ripe tomato, roughly chopped (or 2 tbsp tomato paste)
• 150ml (⅔ cup) water or meat stock
• Salt and pepper to taste
• Fresh parsley, to garnish

Instructions

1. Roast peppers over a gas flame or under a grill until charred all over, about 10 minutes. Place in a bowl, cover with cling film, and leave 10 minutes. Peel, seed, and tear into strips.
2. Heat oil in a heavy pot over medium heat. Sauté onion until softened, 6–8 minutes. Add garlic and cook 1 minute more.
3. Stir in sweet and hot paprika, then immediately add tomato (or paste) and water. Stir well.
4. Add grilled meat pieces and roasted pepper strips. Season with salt and pepper. Stir to combine.
5. Simmer uncovered over low heat for 20–25 minutes, stirring occasionally, until the sauce thickens and coats the meat.
6. Adjust seasoning, garnish with parsley, and serve with crusty bread or over mashed potato.

Cook's Notes: Leskovac-style mućkalica uses exclusively pork and is fiery with hot peppers; adjust heat to your preference. The dish is even better the next day after the flavours deepen overnight.