Balkan wine festivals

B&H

• Wine Fest in Sarajevo

Bulgaria

• Vinaria in Plovdiv

Croatia

• Wine Gourmet Festival in Zagreb
• Wine Festival in Hvar
  

Macedonia

• Vinoskop in Skopje
• Tikveski Grozdober in Kavadarci

Romania

• Romanian Wine Festival in Bucharest
  

Serbia

• In vino festival in Belgrade
• Vinovdan in Krusevac
  

Slovenia

• Slovenian Wine Festival in Ljubljana

Balkan wine festivals

Main dish of mixed vegetables

Ingredients:

• 2 lbs various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc)
• 1/2 cup oil, divided
• 1 cup chopped onion
• 1 cup peeled chopped tomatoes
• 1 tbsp chopped parsley
• salt and pepper

After cutting off inedible tips of vegetables, wash and slice them into 1-inch squares. Sauté vegetables in half of the oil and remove them from the frying pan. Sauté onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper.

Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. Serve hot, accompanied by steak, meatballs, or any other main dish. Serves for 4 people

Published in: The Best of Albanian Cooking by Klementina and R. John Hysa

Main dish of mixed vegetables

Balkan beer festivals

Albania

• Festa e birres in Korca

Croatia

• Dani piva in Karlovac
• Rujan fest in Zagreb

Macedonia

• Pivofest in Prilep
• Pivolend in Skopje
• Beer festival in Ohrid

Romania

• Beer festival in Brasov

Serbia

• Beer festival in Belgrade
• Beer festival in Vrnjacka Banja
• Dani piva in Zrenjanin

Slovenia

• BeerFest Slovenia in Ljubljana
• Festival of beer & flowers in Lasko

Balkan beer festivals

Sarma

Ingredients:

• 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.

Sarma

Red mullets with veggie's

Ingredients:

• 6 smaller red mullets
• 40g. flour
• 2,5-3dl. oil
• juice of 1 lemon
• salt and pepper
• 1 bunch of parsley
• 2 cloves of garlic
• 1 onion
• 500g. tomatoes
• 500g. courgettes
• 500g. aubergines
• 3dl. white wine

Clean fish, wash, wipe well, roll in flour and fry in heated oil (about 2 dl.). When fried, drip them with lemon juice, add salt, pepper and chopped parsley (1/2 bunch). Peel courgettes, cut into cubes, peel aubergines, cut into cubes, salt and leave to stand about 30 minutes. Then rinse with cold water and drain.

Cook slowly courgettes and aubergines, in heated oil add salt, pepper and chopped parsley (1/2 bunch). Rub a fireproof dish with cut garlic, grease with oil (left over from cooking) place in fried fish, sprinkle with chopped onion. Cover with peeled tomatoes, cut into rounds, then with cooked courgettes and aubergines.

Bake in the oven preheated to 175°C about 30-35 minutes. Pour wine over at times while baking

Red mullets with veggie's