Market Kitchen · Beef Stew
Novopazarska Kalajisana
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It's traditionally cooked and served in the same tin-lined copper pan it's named after — 'kalajisana' refers to that cookware, not an ingredient.
Beef (often shin or offal) is slow-braised with onions until dark and tender, then finished in a shallow tinned-copper pan that gives the dish its name. Market kitchens and small eateries around Novi Pazar serve it ladled over bread.
Why it's made this way: The dish reflects Sandžak's halal beef-and-lamb-centered cooking, distinct from the pork-heavy dishes found elsewhere in Serbia.
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Part of World of Street Food — 690 dishes from 118 countries.
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