- Festa e birres in Korca
Croatia
- Beer festival in Belgrade
- Beer festival in Vrnjacka Banja
- Dani piva in Zrenjanin
Slovenia
- BeerFest Slovenia in Ljubljana
- Festival of beer & flowers in Lasko
Friday, August 13, 2010
Balkan beer festivals
Albania
Sunday, August 8, 2010
Sarma
Ingredients:
Sarma is a traditional meal in the most of the Balkan countries especially for Christmas Eve. It is a heavy dish and usually eaten in the winter days. Here are the directions how to prepare this meal:
Rinse well the leaves, pour over with hot water and drain. Cut the onion into small pieces and fry it on oil. Add ground meat, red pepper, pepper, salt, spices and rice. Then use the mixture to stuff the pickled cabbage or grape-vine leaves. Line them up in a pot, but first line up pickled cabbage at the bottom of the pot.
Put the steamed meat in between the stuffed cabbage leaves. Then, spill over sarma some hot water and boil it on a silent fire and then put them in the oven to bake.
By the end of the baking you can add some oil and red pepper, which have been fried before. Cover the pieces with pickled cabbage leaves. The whole has to be dry, not very moist. You can serve sarma with sour cream or yogurt.
- cabbage or grape-vine leaves
- 1 coffee cup with rice
- 2 onion pieces
- 0,5kg. mixed ground meat
- 250g. steamed meat
- oil, pepper, salt and spices
Sarma is a traditional meal in the most of the Balkan countries especially for Christmas Eve. It is a heavy dish and usually eaten in the winter days. Here are the directions how to prepare this meal:Rinse well the leaves, pour over with hot water and drain. Cut the onion into small pieces and fry it on oil. Add ground meat, red pepper, pepper, salt, spices and rice. Then use the mixture to stuff the pickled cabbage or grape-vine leaves. Line them up in a pot, but first line up pickled cabbage at the bottom of the pot.
Put the steamed meat in between the stuffed cabbage leaves. Then, spill over sarma some hot water and boil it on a silent fire and then put them in the oven to bake.
By the end of the baking you can add some oil and red pepper, which have been fried before. Cover the pieces with pickled cabbage leaves. The whole has to be dry, not very moist. You can serve sarma with sour cream or yogurt.
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