Jesprenj

Jesprenj, also known as ricet in some parts of the country, is another traditional dish that I do not make as often as I could (and should). In the past, this dish was very popular among farmers and field workers. Here is the recipe that will make enough jesprenj for six people.

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A typical way of serving jesprenj (ricet).

Ingredients

• 200 grams of barley seeds
• 150 grams of dry meat (pork works the best)
• One tablespoon of pork grease
• 50 grams of carrots
• 100 grams of beans
• Three potatoes
• One onion
• One clove of garlic
• Salt and pepper
• Parsley

Preparation

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Barley seeds.

Preparation of jesprenj (or ricet) starts the night before you are planning to make it. Take the barley seeds and cover them with water and leave overnight. Important - do not pour away the water in the morning. You will notice that a sort of slime formed over it - that is a vital part of this dish (but I do agree that it looks pretty gross).

Take the barley seeds, along with the slime, add more water and two pinches of salt, and cook for approximately twenty minutes. Add the beans and cook for another ten minutes. Then, add the meat. Cook over low heat in a covered bowl.

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The cooking of jesprenj.

Take another bowl and put the grease in it. Add onions, carrots, and then pour water over it. Add salt, pepper and parsley, stir and then add diced potatoes. Then, pour everything in the bigger bowl. Keep stirring, and if you feel like everything is too thick, add more water. Bring to a boil and then serve when it cools down.

Storage and serving suggestions

I usually serve jesprenj with some bacon bits on top, and with warm bread on the side. To store it, put it into an airtight container and keep in the refrigerator for up to a week.

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Jesprenj might not look the nicest, but it is delicious!

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