Sfintele Pasti
Oua rosii
Ingrediente: Oua, vopsea pentru vopsit oua Mod de preparare: Ouale se spala cu apa calda, apoi se sterg cu un prosop curat. Se pun la fiert in apa rece, putin sarata. Cand incep sa clocoteasca, se lasa 4-7 minute sa fiarba. Intre timp se pregateste vopseaua. Se pune apa la fiert si cand clocoteste se adauga vopseaua, care s-a dizolvat in prealabil cu putina apa rece. Intr-o strecuratoare, se pun ouale fierte si se scufunda 1-2 minute, apoi se lasa sa se zvante. Se pot picta apoi cu diferite motive, dupa dorinta si talentul fiecaruia. Cand sunt gata se lustruiesc cu o bucata de panza inmuiata in ulei sau cu o bucatica de slanina. Ouale se pot mai pot decora cu frunze de patrunjel, de marar sau trifoi. Pe ouale umede se lipesc frunzulite mici, apoi se pune fiecare ou astfel decorat intr-un tifon curat si se leaga fiecare bucata ca intr-o punguta. Operatia se poate face si cu un ciorap de nailon. Partea de coaja acoperita cu frunza va ramane nevopsita. La sfarsit se lustruiesc si acestea. Pentru incondeiat, se pregateste, intr-un ibric, ceara curata de albine, care se topeste si se pastreaza mereu calda cit se lucreaza. Cu un mic tub metalic, legat pe o pana de lemn, se ia ceara si se deseneaza pe fiecare ou flori, cercuri suprapuse, figuri geometrice. Apoi se fierb ouale direct in baia de vopsit.
Drob de miel (cighir) Ingrediente: 500g. maruntaie de miel (inima, ficat, plamani), 1 prapure, 2 oua, 1 felie de paine, 1 lingura smantana, 1 lingura verdeata tocata, 2 fire de ceapa verde, sare, piper, 1 lingura untura Mod de preparare: Se trec prin masina de tocat maruntaiele mielului. Se amesteca cu oua, putin miez de paine muiat in lapte, sare, un praf de piper, smantana si verdeata tocata marunt. Se spala prapurele bine in mai multe ape. Se unge putin cu untura o tigaie cu marginile joase, se intinde prapurele in tigaie astfel incat sa ramana mult si pe margini si sa poata fi intors peste umplutura. Se pune umplututa in strat uniform peste prapure si se intorc marginile prapurelui peste umplutura. Se coace la cuptor. Se serveste cu oua rosii si ceapa verde.
Drob de miel Timp de preparare: 1 h 10 min Ingrediente: - inima, ficat si plamini de miel - o ceapa, un morcov, o radacina de patrunjel, cateva legaturi de ceapa verde (3-4), marar patrunjel (verzi), un prapur, o felie de piine - 3-4 oua - sare - piper - ulei Mod preparare: Se pune la fiert, pana da in clocot, apa cu un praf de sare. Cand clocoteste, se pun maruntaiele de miel curatate si spalate (cu o ceapa, un morcov si un patrunjel) si se lasa la fiert la foc mic, timp in care nu uitati sa mergeti in camera sotului sa ii dati un sarut. Daca pana acum nu l-ati obisnuit sa va ajute la bucatarie, acum este deja cam tarziu. Sa revenim. Dupa ce au fiert se lasa la racit, dupa care se trec prin masina de tocat cu o bucatica de miez de piine muiat in apa si stors. Se amesteca carnea tocata cu ceapa verde tocata (si coditele), cu marar si patrunjel verde tocate fin, sare, piper si cu ouale. Se spala bine prapurul. Se unge o cratita cu ulei, se pune prapurul in cratita, se intinde si pe peretii laterali (pina sus), se toarna inauntru compozitia, se inveleste cu prapurele, se unge cu ulei deasupra si se introduce in cuptor la copt. Cind sint gata, se rastoarna din cratita intr-o farfurie dupa care se rastoarna pe o alta farfurie pentru ca nimanui nu-i place sa stea cu capul in jos.
Easter is the more important celebration for the Greeks, even more than Christmas. Women dye eggs in red, godparents buy news shoes, clothes and a candle to the kids and, in villages, the exterior of the houses and the streets are whitewashed. During Good Friday, the day of mourning, the Epitaphio, the tomb of Christ with its icon, decorated with thousands of flowers, is taken out of the church and carried away through the village or the neighbourhood (in the big cities) to the cemetery followed by a slow procession. At the cemetery everyone lights a candle for the dead; then, the Epitaphio with its procession returns to the church where the believers kiss the image of the Christ. During the night of the Holy Saturday (Megalo Savato), everybody dresses well and goes to the church where a ceremony is hold. Just before midnight, the priest turns off all of the churches’ lights, symbolizing the darkness and silent of the tomb; at midnight, the priest lights a candle from the Eternal Flame, sings “Christos Anesti” (Christ arises) and offers the flame to light the candle of the people that are the closest to him. Everyone passes the flame one to another while the priests sing the Byzantine Chant Christos Anesti. Then, everyone goes out of the church to the streets. The church’s bells ring continuously and people throw fireworks. People say one to another “Christos Anestis”, to which the reply to is “Alithos Anesti” (indeed he has rise). People go home and share with their families the Resurrection Meal which consists of Mayiritsa (a lamb’s entrails soup), Tsoureki (Easter cake) and Easter biscuits. The following day, Easter Sunday, is spend in family around a meal consisting of roasted lamb (turned over open pits), various appetizers and a lot of wine and ouzo. Everybody dances and celebrates until late in the night.
Mititei sarbesti •
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Ćevapi (pronounced [tɕɛv̞ǎːpi]) or ćevapčići (formal diminutive, [tɕɛv̞ǎptʃitɕi], ћевапчићи) is a grilled dish of minced meat, a type of kebab, found traditionally in the countries of southeastern Europe. They are considered a national dish in Bosnia and Herzegovina[1] and in Serbia.[2][3][4] They are also common in Croatia, Montenegro, Slovenia, as well as in Macedonia, Bulgaria, Romania, Czech Republic, Slovakia and the Italian provinces bordering Slovenia. They are usually served of 5-10 pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, minced red pepper and salt. Serb ćevapčići are made of either beef, lamb or pork or mixed. Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. While Macedonian, Croatian, Bulgarian and Romanian varieties are often made of both pork and beef.
Ćevapčići has its origins in the Balkans during the Ottoman expansion into southeastern Europe and developed through the Middle Ages into a regional specialty similar to the döner kebab.[5] In Bosnia, there are varieties of versions of the dish such as e.g. Travnički ćevapi from the traditionally cattle herder area of Travnik, canonical Sarajevski ćevap from Sarajevo area, that look similar but taste slightly different due to variations in seasoning and meat content (some varieties containing lamb or other nonpork meats), as well as Banjalučki ćevap which differs not only in taste but also by being grilled and served in connected tuples (usually of four). In all cases the dish is kept simple, and traditionally served in somun with onions and/or kajmak and yoghurt or kefir as apetizer, whereas outside Bosnia, it's common for ćevapi to be served with variety of vegetables and seasonings. In Serbia, there is a local variety of leskovački ćevap whose recipe is based on traditional Serbian pljeskavica but formed as a somewhat larger sausage (ćevap). It is named after the city of Leskovac, which now organizes the yearly Leskovac Grill Festival as a showcase of ćevapi and other grilled meat. In Belgrade, ćevapčići first came from Leskovac in the 1860s, into the kafana "Rajić" at the Great Marketplace (today Studentski Trg), from where they have quickly spread across the city.[6] Before the 1930s, they spread to the rest of the former Kingdom of Yugoslavia, including east of Serbia and today's Macedonia.[6] In 1933, the first street vendor with food appeared in Maribor, who came from Leskovac, and served grilled meat, including ćevapčići.[7] Bulgarian Kebapcheta with a Kyufte In Austria, Czech Republic and Slovakia, čevapčiči is generally served with mustard mixed with finely chopped raw onions and potatoes or french fries, in a common fast food manner.
burek •
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Börek (also and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as yufka (or phyllo). It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables. Most probably invented in what is now Modern Turkey, in the Anatolian Provinces of the Ottoman Empire in its early era, to become a popular element of Ottoman cuisine.[1][2][3] A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds. Börek is also very popular in the cuisines of the former Ottoman Empire, especially in North Africa and throughout the Balkans. The Northern Slavic cuisines, historically developed by people living in close contact with the Turkic peoples of Asia and Europe, also feature derivatives of the börek. Börek is also part of Mizrahi and Sephardic Jewish traditions.
Dolma •
is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include onion, zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yogurt.
• In Romania, sarma are wrapped either in grape leaves (sarmale în foi de viţă), in cabbage leaves (sarmale în foi de varză) or in bell peppers (ardei umpluţi). They are often eaten with hot mămăliga and sour cream or yogurt.
Ajvar •
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and aijvar (Cyrillic: ajвар/aивар; pronounced [ˈajvar]) is relish, made principally from red bell peppers, with eggplant, garlic and chili pepper. Ajvar originates in the Serbian cuisine, and was therefore long known as "Serbian salad" [1] or "Serbian vegetable caviar" [2]. It becаme a popular salad (side dish) throughout Yugoslavia after World War II and is nowadays popular in the Balkans. Original homemade ajvar is made of roasted peppers, while some industrial producers use cooked peppers, which leads to a lower quality. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet, piquant (the most common), or very hot. Ajvar can be consumed as a bread spread, a side dish, or as a salad.
Stufat de miel Ingrediente: 750g. carne de miel, 40 fire ceapa verde, 20 fire usturoi verde, 2 linguri untura, 1 lingurita faina, 1 pahar bors sau 2 linguri otet, 1 lingura bulion, sare Mod de preparare: Se taie carnea de miel in bucati potrivite si se prajesc cu o lingura de grasime. Se oparesc firele de ceapa si usturoi verde si se innoada fiecare fir in forma de opt. Se prajesc usor in putina untura, fara sa se ingalbeneasca. Se pun in cratita cu carne, se adauga un praf de faina, un pahar de bors fiert limpezit si indoit cu apa sau 2 linguri de otet, sare si bulion de rosii. Dupa ce a inceput sa fiarba se da la cuptor si se lasa sa fiarba innabusit pana cand scade cat trebuie. Mai putin aspectuoasa, dar la fel de gustoasa se poate face mancarea taind ceapa si usturoiul in bucatele, in loc sa fie innodate.
Rakija •
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Rakia (also or Rachiu) is an alcoholic beverage that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans. Its alcohol content is normally 40% ABV, but home-produced rakia can be stronger (typically 50% to 60%). Prepečenica is double-distilled rakia which has an alcohol content that may exceed 60%. Rakı is also the name of a Turkish anise-flavored drink. Rakia originally appeared in Bulgaria in the 14th century. Rakia is considered to be а national drink in a number of countries, including Albania, Bulgaria, Bosnia and Herzegovina, Croatia, Macedonia, Montenegro, Serbia and Turkey. Common flavours are slivovica, produced from plums, Kajsijevaca, produced from apricots and lozovaca, made from grapes. Fruits less commonly used are peaches, apples, pears, cherry, figs, blackberries, and quince. Similar spirits are produced in Russia and the Caucasus. A popular home-made variant in Bosnia and Herzegovina, Bulgaria, Macedonia, and Serbia is rakia produced from mixed fruits. In the Istrian and Dalmatian regions of Croatia, rakia tends to be home-made exclusively from grapes, where the drink is also known locally as trapa or grappa (the latter name also being used in Italy). In Albania, rakia can be made out of grapes (mostly in mild climate regions) or out of plum (and sometimes out of mulberry or walnuts) in colder climate areas. Plum and grape rakia are sometimes mixed with other ingredients, such as herbs, honey, sour cherries and walnuts, after distillation. Romanian: rachiu/răchie, ţuică, palincă
Ingrédients pour Chou farci : 1 beau chou vert 800 g de bœuf cuit de pot-au-feu 450 g d'échine de porc fraîche 250 g d'oignons 3 échalotes 1 gousse d'ail 1 bouquet de persil Un brin de thym 2 œufs 150 g de crépine de porc Sel Poivre Jus de cuisson : 2 carottes 2 gros oignons Bouillon de pot-au-feu 40 g de beurre Imprimer la recette Phases techniques pour Chou farci : Retirer les feuilles extérieures du chou et le blanchir de 15 à 20 minutes à l'eau bouillante salée. Le rafraîchir, bien l'égoutter. Préparation de la farce : Mixer les viandes, les oignons, les échalotes, l'ail pelé et le persil. Effeuiller le brin de thym. Ajouter les œufs. Saler, poivrer, bien malaxer la farce pour la rendre homogène. Ouvrir avec soin le chou. Ne pas casser les feuilles. Prélever les feuilles du milieu en les coupant à la base, ôter la nervure centrale. Poser ces feuilles sur un linge, dans l'ordre où elles ont été prélevées. Une fois arrivé au cœur, le retirer et le remplacer par une boule de farce de même grosseur. Recouvrir avec les feuilles, dans l'ordre inverse où elles ont été prélevées. Reconstituer ainsi le chou. Rincer la crépine, l'essorer et l'étendre sur un linge. Y déposer le chou en son centre et l'envelopper dans cette crépine, puis refermer le linge. Bien presser le linge afin d'extraire le maximum de liquide. Dans une cocotte, suer l'oignon et les carottes émincés. Mouiller avec le bouillon. Y déposer le chou et le faire cuire 1 heure à couvert, à four chaud. Au terme de la cuisson, égoutter le chou, ôter la crépine et servir chaud.
En France Le chou farci du Poitou-Charente en France est légèrement différent et incorpore du cognac et du poivre. Bardatte Il existe un chou farci breton qui s'appelle la bardatte. Article détaillé : Bardatte. Lou fassum En Provence, le chou farci se fait appeler lou fassum[1]. Pour cette recette, on utilise un ustensile de cuisine nommé le fassumier qui se présente comme une sorte de filet à provision qui permet de reformer le chou lors de la préparation. Article détaillé : Lou fassum. Maôche Il existe une recette traditionnelle française originaire du massif central, où c'est le chou qui est farci par de la viande, ce chou farci à l'envers est la maôche. Article détaillé : Maôche. Dans le monde Le chou farci est aussi présent dans les cuisines russe, polonaise, ukrainienne, allemande, autrichienne, arménienne, chilienne, serbe, bosnienne, bulgare, grecque, chinoise, coréenne, croate, hongroise, macédonienne, moldave, roumaine, slovaque, jordanienne, libanaise, syrienne, vietnamienne, irakienne et turque (lahana sarma). Sarmale Les sarmale est le nom des choux farcis à la roumaine, qui est le plat national en Roumanie. Les sarmale sont composés d'une feuille de chou de type choucroute farcie avec de la viande hachée de porc et du riz mélangé avec des légumes, des oignons, des champignons et des herbes aromatiques comme la sariette ou l'aneth. Ce plat est indispensable pour les repas de fête.