Recipes

Ingredients

• 1 smoked or semi-boiled pork knuckle
• 2-3 tbsp kajmak (clotted cream)
• 3-4 tbsp horseradish
• 3-4 tbsp rich sour cream (mileram)
• 4-5 dried plums (prunes)
• Salt to taste
• Black pepper to taste
• A little oil or lard for greasing the dish

Steps

1. Wash and pre-boil the smoked or semi-boiled pork knuckle in water until halfway tender, about 20 to 30 minutes.
2. Remove the boiled knuckle from the water and let it cool down slightly.
3. Prepare an earthen dish and grease it with a little oil or lard.
4. Place the boiled knuckle into the prepared earthen dish.
5. Add a very small amount of salt since the knuckle is already salty, and then sprinkle with black pepper.
6. In a separate bowl, combine the kajmak, horseradish, and sour cream, mixing well into a smooth mixture.
7. Pour the horseradish and cream mixture over the prepared knuckle so it is evenly covered.
8. Arrange 4 to 5 dried plums over the topped knuckle.
9. Place the earthen dish in a preheated oven and bake/gratinate for about 10 to 15 minutes until nicely browned and a crust forms.
10. Remove from the oven, let it cool slightly, slice or cut into portions, and serve warm with desired sides.