Sataras: Balkan Vegetable Stew with Tomatoes and Peppers

The name of this traditional Balkan vegetable stew and perfect summer dish comes from the word “satara”, meaning “cleaver”, in reference to all the ingredients being chopped into small pieces. It is sometimes called “Balkan Ratatouille”, though the cooking method differs. By default vegan, Sataras is a firm favourite of guests at my dinner parties and supper clubs. Full of peppers and tomatoes, it is a lovely light meal in itself or a perfect side dish with any Mediterranean style feast. My recipe for Sataras comes from my dear late maternal grandmother, Elizabeta Zelenika (nee Jinek) who in turn learnt it from her own mother, Emilija, in today’s northern Bosnia and Herzegovina. It is also a common dish across neighbouring Croatia, Serbia, and Montenegro, with almost as many variations as there are cooks.

For best results, use thin skinned peppers that are common in Mediterranean and Turkish cuisine (see photo below). I buy mine from my local Turkish supermarket, where they are available year-round. If you can’t find them, regular bell peppers will also work. As well as making it to eat fresh, you may also preserve Sataras. To do this, omit the rice and simply portion it into sterilised jars once it has finished cooking. It makes an outstanding relish that is delicious all year round.

Ingredients

450g peppers, mixed colours

2 carrots

2 tomatoes

1 medium-large onion, peeled

1-2 cloves garlic, finely chopped

3 tablespoons cooking oil

1 tablespoon tomato puree

60g long grain rice (optional, see note) *

Parsley, chopped

250 ml stock or water

Salt and black pepper, to taste

1 teaspoon Vegeta seasoning (optional; add more salt and/or stock cube if not available)

Instructions

• De-seed the peppers and cut them into thin strips, about 1 by 3cm. Cut the carrots in quarters lengthways, then into thin slices. Dice the onion into cubes.
• Peel the tomatoes by cutting a cross shape into the skin and briefly soaking them in boiling water, which will make the task very easy. Discard the skin and cube the tomatoes; there is no need to de-seed.
• Heat the oil in a pan, then sauté the onions for 10 minutes or until translucent
• Add garlic and stir for around 1 minute until it is fragrant
• Add carrots, tomato and tomato pure with some seasoning. Stir for a minute or two to release their fragrance. Then, pour in 100ml of the stock or water and sauté for 10 minutes.
• Add rice and peppers with remaining 150ml stock or water. Sauté for around 20 more minutes, or until the vegetable and rice are cooked and soft. If it gets too dry add more stock or water.
• Adjust seasonings, then add freshly chopped parsley to taste. Ready to serve immediately, but Sataras keeps very well and is just as delicious the next day.

*Note: Rice is optional in Sataras; some people insist it is not traditional and refuse to add it. My grandmother always did and we enjoy how it joins the other ingredients together. If you don’t want to use rice, reduce the cooking time and add only 100ml stock or water.