Vo Kujnata
Day 2, we hit the churches and headed into the main part of
the old town. We then went to Tesla’s Museum, and for 200
Serbian Denari you get to see demonstrations of some of his
inventions as well as a nice video.
To celebrate my three-year anniversary in the Balkans, we had
lunch at the Kafana ?. It is also the oldest restaurant in the city.
It serves about as traditional Serbian food as you can get at
reasonable prices. I wasn’t too happy about paying nearly two
Euros for my rakija, though! That night, we a strolled down to
the only mosque in Belgrade.
The sun was shining on day three, so we took the opportunity
to go back to the fortress. The overlooking view on the river
is nice and on the other side is New Belgrade with a modern
art gallery. We opted for the older side of town in the small
cobble-stoned Bohemian district, where we enjoyed lunch.
Easy Angliski Muffins
Our final day was catch-up time for the museums we never got
to see. A very interesting find was the Jewish Museum, which
is devoted to the history of the Jewish people rebuilding their
lives after WWII. It’s worth your time to find this small place,
with people who are very committed to their work and educating others about their heritage.
I’ve really been craving English muffins lately. And since
Tinex doesn’t sell Thomas’ I decided to make my own.
Through my research, I found that there are two ways of doing
this: one with batter and the other from dough. Here’s is the
easier one. You should end up with nice, chewy muffins with
lots of nooks and crannies.
Everyone who visits Belgrade should also visit Tito’s Mausoleum. Our last lunch was at the Russian Zar restaurant. We
finished souvenir shopping and hopped back on the overnight
train. Travel by train is a nice way to see various parts of the
country, meet international people, or sleep the ride away, fresh
for your adventures the next day.
Ingredients:
3 cups flour
1 tsp butter
½-cup milk
½-cup warm water
¼ hunk frozen yeast
1 tsp sugar
1 tsp salt
cornmeal
by Ben Long
1. Scald milk over burner. Add butter and stir until it melts.
Allow to cool.
2. Add yeast and sugar to warm water. Let sit for a few
minutes until it starts to froth.
3. Sift salt into flour. Mix with milk and water until it becomes a ball of dough. Dough should not be mixed too
much, and don’t even think of kneading it.
4. Roll out dough to about one or one and a half inches
thick. Cut out the muffins with a cookie cutter or glass.
5. Spread a handful of cornmeal on cookie sheet. Place
muffins on cookie sheet and allow to sit for 30 minutes.
6. Heat a large skillet over medium-high heat. Sprinkle
some more cornmeal in the skillet and place the muffins in
skillet with the already cornmealed side up.
7. Allow to cook for 5-6 minutes. Flip muffins and cook
for another five to six minutes. Muffins should be golden
brown on both sides.
8. These can be eaten immediately, but they also keep well
for a day or two. After they’ve cooled, split them with a
fork and toast them in the oven.
Knez Milos Walking District in Belgrade
winter 2008 - 13