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Leskovac Mućkalica

Nadia GalinovaNadia Galinova
Leskovac Mućkalica
Image: Yordanka Kovacheva
1 / 8
20 min.
115 min.
135 min.
"Leskovac Mućkalicais actually a rich Serbian kavarma - dont wait around and try this delicious recipe"


  • pork - 1.3 lb (600 g) from the neck or leg
  • bacon - 3.5 oz (100 g) or ham
  • onions - 2 onions (about 400 g)
  • tomatoes - 2 pcs. (about 300 g cleaned)
  • red peppers - 3 pcs. (roasted, peeled)
  • dried peppers - 2 pcs.
  • hot peppers - 1 pc. (dried)
  • garlic - 2 - 3 cloves
  • dried vegetables - 1 tbsp.
  • oil - 4 tbsp (60 ml)
  • cumin - 2 pinches
  • black pepper - by taste
  • salt - by taste
  • parsley - for sprinkling (optional)

How to cook

This Serbian dish is very delicious and that's why everyone will surely like it. The Mućkalica is rich in taste and can be eaten as an appetizer or as a main dish.

Characteristic of Leskovac Mućkalica, is that the meat is grilled in advance. This is the charm of this delicious dish and thanks to the grill it acquires a gorgeous aroma.

The pork can be cut into steaks and that way they are more convenient to cook on a strongly heated grill. The other option is to string the pork onto skewers.

The goal is not to cook it completely, but to leave the inside rare, because then it will have another heat treatment.

The meat, which was grilled (can be done in a grill pan) is left aside for a while before being cut into chunks for the dish, if it was cut into large steaks.

Once this part of the preparation is done, start preparing the vegetables.

Cut the onion into thin crescents and fry it until it aquires a light golden color in the oil. Since I don't like very large pieces of onion in dishes, I chop it very finely, but that's a matter of taste.

To the fried onion, add the finely chopped roasted and dried peppers, as well as the sausage. Whether you use bacon or ham, my advice is to choose ones, that do not have a strong smoky aroma, so that doesn't dominate in the dish.

Fry briefly, add the grilled meat in pieces and pour enough water to cover the products.

Add the dried vegetables, salt, black pepper and cumin and simmer for 1 hour on low heat under a lid.

If you are going to cook it as an appetizer, you can increase the heat at the end, so that the liquid can evaporate and so that the dish is left in fat. When it's a main course, I prefer it to be more liquid.

It's time for the garlic and tomatoes. They are cleaned and grinded or finely chopped. Add them to the dish and leave it to boil for another 20 minutes.

The Leskovac Mućkalica is served warm and it can optionally be sprinkled with coarsely chopped parsley leaves.

Enjoy your meal!


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