Orzo i fažol

Ingredients:

• ½ kg of beans
• 1 cup of cleaned barley ( orza )
• 2 tablespoons of olive oil
• a piece of dry meat
• bay leaf ( maple )
• a little ground red pepper
• a pinch of finely chopped celery and parsley
• salt and pepper

Preparation:

Clean and wash the beans the night before and soak them in plenty of water. Before preparing the meal, put the beans to boil and when the water boils, pour the first water. Boil it again in new water and add dry meat and herbs (bay, celery, parsley, paprika). When the beans are soft, add the previously washed barley and cook together, and when the barley is soft, remove the cooked meat, add salt and pepper and remove from the heat.

Slice the dry meat and serve separately with the stew.

Remark:

Given that barley ( grain, orzo ) was planted both on the islands and in the hinterland, this dish was prepared in many places in Zadar County. This recipe was recorded in Lukoran on the island of Ugljan. The variations relate mainly to the sprinkling, for example on the island of Pag, when the dish is cooked, the stew is slightly thickened with a sprinkling of one tablespoon of flour. In most places, they do not spray, but in some places, before cooking, a little onion is fried in oil ( kapule ). Also, if there was no dried meat, the stew could be prepared without meat.