Main course
Šar Mountain double
Two things on one plate: a stuffed pork escalope and a meatball wrapped in bacon. Hence the ‘double’.
Recipe from Донка Цапова · Mississauga, ON
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Fasting
- Not suitable
Ingredients 8 ingredients
Method
- Beat the pork with a mallet until thin and even.
- Cut the kashkaval, ham and gherkin into thin slices and lay them over the beaten meat, leaving a free border of about two centimetres.
- Once the meat is filled, fold it over and close it firmly — with cocktail sticks or kitchen string — so the filling does not run out on the grill.
- Shape the minced meat with the seasoning into an egg-shaped meatball and wrap it in the rasher of bacon. The bacon tightens as it cooks and holds the meatball together.
- Grill both: the stuffed escalope about 6–8 minutes a side, and the meatball turned so it browns all over.
- Grate a little cheese over the finished double and serve at once, while the cheese is still soft from the heat.
If you cannot find it
Substitutions that work outside Macedonia.
- Kashkaval
- Gouda, edam or provolone — a cheese that melts without running straight out.
- Bacon rasher
- Thin slices of pancetta or ordinary streaky bacon, overlapped to cover the meatball.
- Charcoal grill
- A heavy cast-iron pan, thoroughly preheated; the result is close as long as you do not crowd it.
