Pihtije
Encyclopedia
Pihtije pivtija (Macedonian Cyrillic
: пивтија) or pača (Macedonian Cyrillic
: пача) is an aspic
-like Serbia
n and Macedonian
dish, generally made from low grade pork meat, such as the head, shank and/or hock made into a semi-consistent gelatinous cake-like form. Some recipes also include smoked meat.
Pihtije is commonly just one component of the traditional meal (or an appetizer), although it can be served as a main dish. It is usually accompanied by cold rakija (strong šljivovica or apricot brandy is nice, but quince brandy can do as well) and turšija (cold pickled vegetables, usually horse-radish, bell peppers, hot peppers, green tomatoes and cabbage/sauerkraut).
The recipe calls for the meat to be cleaned, washed and then boiled for a short time, no longer than 5–10 minutes. Then the water is changed, and vegetables and spices are added (usually pepper, bay leaves, onion, carrots, celery). This is cooked until the meat begins to separate from the bones by itself; then, the bones are removed, the meat stock is filtered and the meat and stock are poured into shallow bowls.
Garlic is added, as well as thin slices of carrots or green peppers, or something similar for decoration. It is left to sit in a cold spot, such as a fridge or outside if the weather is cold enough (this is a traditional winter dish). It congeals into jelly and can be cut into cubes (it is often said that good pihtijas are "cut like glass"). These cubes can be sprinkled with dried ground red paprika ( aleva paprika ), as desired, before serving.
Pihtije must always be cut in equal sized cubes.
Pihtije are an absolute must for a decent slava
menu and are frequently used in other celebratory occasions with Serbs. This is despite the generally low nutritional qualities of the dish, as well as a taste and look most people (including most Serbs and Macedonians) find unappealing.
In the United Kingdom, the dish is called Brawn.
Macedonian orthography
The orthography of Macedonian includes an alphabet , which is an adaptation of the Cyrillic script, as well as language-specific conventions of spelling and punctuation....
: пивтија) or pača (Macedonian Cyrillic
Macedonian orthography
The orthography of Macedonian includes an alphabet , which is an adaptation of the Cyrillic script, as well as language-specific conventions of spelling and punctuation....
: пача) is an aspic
Aspic
Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads....
-like Serbia
Serbia
Serbia , officially the Republic of Serbia , is a landlocked country located at the crossroads of Central and Southeast Europe, covering the southern part of the Carpathian basin and the central part of the Balkans...
n and Macedonian
Republic of Macedonia
Macedonia , officially the Republic of Macedonia , is a country located in the central Balkan peninsula in Southeast Europe. It is one of the successor states of the former Yugoslavia, from which it declared independence in 1991...
dish, generally made from low grade pork meat, such as the head, shank and/or hock made into a semi-consistent gelatinous cake-like form. Some recipes also include smoked meat.
Pihtije is commonly just one component of the traditional meal (or an appetizer), although it can be served as a main dish. It is usually accompanied by cold rakija (strong šljivovica or apricot brandy is nice, but quince brandy can do as well) and turšija (cold pickled vegetables, usually horse-radish, bell peppers, hot peppers, green tomatoes and cabbage/sauerkraut).
The recipe calls for the meat to be cleaned, washed and then boiled for a short time, no longer than 5–10 minutes. Then the water is changed, and vegetables and spices are added (usually pepper, bay leaves, onion, carrots, celery). This is cooked until the meat begins to separate from the bones by itself; then, the bones are removed, the meat stock is filtered and the meat and stock are poured into shallow bowls.
Garlic is added, as well as thin slices of carrots or green peppers, or something similar for decoration. It is left to sit in a cold spot, such as a fridge or outside if the weather is cold enough (this is a traditional winter dish). It congeals into jelly and can be cut into cubes (it is often said that good pihtijas are "cut like glass"). These cubes can be sprinkled with dried ground red paprika ( aleva paprika ), as desired, before serving.
Pihtije must always be cut in equal sized cubes.
Pihtije are an absolute must for a decent slava
Slava
The Slava , also called Krsna Slava and Krsno ime , is the Serbian Orthodox tradition of the ritual celebration and veneration of a family's own patron saint. The family celebrates the Slava annually on the patron saint's feast day...
menu and are frequently used in other celebratory occasions with Serbs. This is despite the generally low nutritional qualities of the dish, as well as a taste and look most people (including most Serbs and Macedonians) find unappealing.
In the United Kingdom, the dish is called Brawn.