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Gastronomy

Gastronomy

Delicious recipes for Ramadan-Japrak

food to prepare for eid japrak

INGREDIENTS

1 kg of mutton

2 kg of veal

100 g of rice

50 g of onion

1 egg

2 cloves of garlic

100 g of butter or cooking oil

250 ml of double cream

pepper

salt

fine chopped parsley

100 grapevine leaves (collard greens may also be used)

beef stock

INSTRUCTIONS

Boil the grapevine leaves for 20 minutes in salty water.

Drain the leaves and leave to cool.

Melt the butter in the frying pan and then fry garlic and parsley and add it to the meet, rice, egg, pepper, paprika and salt.

Mix it thoroughly and gradually add 100ml of cold water.

Fill the grapevine leaves with the mixture creating small cylindrical parcels.

Fill the dish tightly with the parcels and then add beef stock until all the parcels are covered with it.

Cook slowly for few hours.

Serve with its own stock and double cream.

Goes well with boiled potatoes.

Gastronomy

Ramadan recipes : Chicken Marsala

Chicken Marsala

INGREDIENTS

INSTRUCTIONS

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Gastronomy

Pan Roasted Lamb and Potatoes

Pan Roasted Lamb and Potatoes

INGREDIENTS

–One 4-4.5 pound boneless shoulder meat, cut into medium-size chunks

–5 Yukon gold potato, peeled and roughly chopped (about 1 cup)

-5 carrots, peeled and roughly chopped

-3-4 garlic cloves, roughly chopped

–2 shallots, diced

-1 tablespoons dried oregano (3 tablespoons fresh oregano)

–1 tablespoon dried parsley (3 tablespoons fresh parsley)

–2 sprigs fresh rosemary

–1 sprig fresh thyme (1 teaspoon dried)

–2 bay leaves

–2 tablespoons sea salt

–1-2 tablespoons olive oil

–2 cups lamb broth or water

INSTRUCTIONS

Preheat an oven to 325° F.

Use a paper towel to pat the meat dry. If using a whole roast, cut it into medium-size chunks.

In a large, deep-bottomed roasting pan, place the meat then surround it with potatoes, carrots, garlic and shallots. Add the salt, then all the fresh and dried herbs. Sprinkle the meat with salt then drizzle with olive oil. Pour the broth into the bottom of the pan.

Cover the pan and place in the middle of the oven. Cook for 1.5 hours, or until meat reads at least 165°F. For meat to brown remove the cover and let cook for an additional 10-15 minutes.

Let the meat rest, covered, for about 10 minutes before serving. Use a slotted spoon to serve on a platter, if you prefer not to serve with the liquids.

Gastronomy

Turkish Red Lentil ‘Bride’ Soup

food to prepare for ramadan

INGREDIENTS

INSTRUCTIONS

Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.

Stir the paprika, lentils, and bulgur into the onions and coat with the butter.

Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.

Crumble the dried mint leaves into the soup; stir the soup and remove from heat.

Ladle into bowls and garnish with lemon slices and fresh mint to serve.

Bosnia and Herzegovina Gastronomy Tips

The golden age of viticulture in Bosnia and Herzegovina – Wines of BiH

wines of bosnia and herzegovina

The culture of wine growing and wine production in Bosnia and Herzegovina dates back to the Illyrian period and the Thracians who introduced grapevine seedlings to the Balkans. Warm Mediterranean climate and excellent natural conditions perfectly fit wine making industry in this country, especially Herzegovina region. With its long tradition, over 2000 years, this region is the home to some strong and quality wines from autochthonous Blatina and Žilavka grapes, and several non-autochthonous varieties grown in sunny and warm lands of Bosnia and Herzegovina.

Blatina is autochthonous grape, cultivated in plantations with other varieties such as Allicante Bouschet, Merlot, and Trnjak and provides high-quality red wine of dark ruby color, particular and characteristic aroma with full and rich harmonious taste.

Second autochthonous grapevine, Žilavka with its fine veins visible from the yellow-green and thick skin in a period of full maturity of the grapes in the berry, gives an excellent white wine with particular fragrance, and strength typical of southern wines.

Local winemakers have a lot to offer to those enjoying a glass or two. Selection of bottled red wine ranges from  Blatina, made from pure Blatina grapes;  Blatina Barrique, aged in oak barrels for at least 2 years: Emporia Blatina, mixed with Alicante Bouschet and Vranac; Romanca, refined, semi-sweet red wine, made of Blatina, Vranac and Cabernet Sauvignon grape varieties; Hercego Vranac, Vranac Baroque and Plavac, with its dark red color and pronounced aroma and refined taste. Trnjak, strong and characteristic wine with ruby red color and robust taste; Tribunia Red, made from Cabernet and Merlot variations adorned with fruity accent and richness.

Oenologists claim that Žilavka is the brand that King Tvrtko drank with his entourage back in 13 century. Light yellow in complexion with greenish reflection it’s the staple white wine in Bosnia and Herzegovina, among others, there are Emporia Žilavka, made with addition of Bena grapevine sort; Žilavka Barrique, aged for two sec years in oak barrels, Kameno, stone wine made from Žilavka grape grown in harsh karst soil; Tvrtko, made from overripe Žilavka, with glowing golden color and ripe and massive aroma. Hercego Žilavka, high-quality dry wine with pleasant flavor and a taste that gets its fullness from a high extract; Romanca White, a delicate semi-sweet wine with fruity flavor; Traminac, golden- amber colored sweet wine, and Graševina, strong stone wine with discrete fruity flavor and characteristic scent.

There are also rose wines, but not heavily represented; Rosary characterized by the crystal clear pink color. Well balanced, harmonious and full of flavor accompanied with a pleasant fresh scent of raspberry, currant, strawberry and cherry; Rosse, Rosse Barique and Tribunia Rose.

Studies carried out have shown that the best varieties in Europe, and even some oriental ones, were not as quality and drinkable as Žilavka and Blatina, which are used to produce wines before mentioned.

The golden age of viticulture in Bosnia and Herzegovina began by the revival of wine-growing, which was done by the Habsburgs in the area of Herzegovina. Since then, local winemakers received more than twenty-two gold medals, some of which were awarded to them by Emperor Franz Joseph, the Belgian King Leopold and Queen Victoria. Also good to know is that Zilavka and Blatina received  “Medaille de Platte” in 1929 and in 1937 “Grand prix” rewards.