DARE TO SHARE

ERASMUS KA229 PROJECT
DARE TO SHARE: CULTURE, TRADITION & MORE

SERBIA-OS "Milan Blagojevic"

TURKEY-Karşıyaka Türkbirliği İlkokulu

SPAIN-Colegio Publico Ocejon

POLAND-Szkola Podstawowa nr 1 Lobez

eTwinning Project
Huge Step For Us: Art, Holidays and Food United Us

Čvarci is a part of the Serbian culinary tradition. They got their name from the verb čvariti (to melt), which refers to their process of obtaining (melt bacon, lard, or fry so that you can hear sizzling).
By-products also occur during the formation of fat. These by-products are, in fact čvarci ( pork greaves). In order to get as much fat as possible, they are carefully pressed and squeezed. Also, they were not allowed to burn, because that would mean that the fat also burned, and as such it was not good for use.
Soon, people realized how delicious greaves are, so they started to gain more and more popularity. With greater use, greaves removed the necessary fat from the throne and became a more expensive product. Namely, according to some records, the price of fat was, in the beginning, significantly higher than the price of greaves. Over time, that situation reversed.
Pork, ie its lard and bacon are key to preparation. Some people use only bacon, because fat can have an unpleasant odor. If both are used they should be melted separately. The ingredients are cut into smaller cubes of equal size to melt evenly. Then put in a deep bowl without a lid and add a little water.

Čvarci

Čvarci is a part of the Serbian culinary tradition. They got their name from the verb čvariti (to melt), which refers to their process of obtaining (melt bacon, lard, or fry so that you can hear sizzling).
By-products also occur during the formation of fat. These by-products are, in fact čvarci ( pork greaves). In order to get as much fat as possible, they are carefully pressed and squeezed. Also, they were not allowed to burn, because that would mean that the fat also burned, and as such it was not good for use.
Soon, people realized how delicious greaves are, so they started to gain more and more popularity. With greater use, greaves removed the necessary fat from the throne and became a more expensive product. Namely, according to some records, the price of fat was, in the beginning, significantly higher than the price of greaves. Over time, that situation reversed.
Pork, ie its lard and bacon are key to preparation. Some people use only bacon, because fat can have an unpleasant odor. If both are used they should be melted separately. The ingredients are cut into smaller cubes of equal size to melt evenly. Then put in a deep bowl without a lid and add a little water.

Loading...

PIHTIJE
Pihtije, pitije, hladetina, aspik ... or some would just call it frozen soup, in essence it is a soup, a very strong soup, more precisely a concentrate of pork soup. In fact, it is not a soup made of meat, but of pork legs or other parts of a pig that have a lot of gelatin in them. Not to be confused, the original old pihtije is a poor dish where parts of the pig were used that could not be used in any other way, more precisely from the hoofs or from the already mentioned legs. The fact that over time this dish has become "fancy" due to various additives or names, or changes and shortening of the preparation time due to the addition of gelatin to ordinary water, cannot be compared to the original recipe for pihtije. Someone put parts of a pig that have meat on them in pihtije, but in order for them to tighten. But you can't do pihtije without parts such as hoofs - because of the tendons, skin, cartilage, from which the soup becomes - pihtije.

Loading...

Loading...

PIHTIJE
Pihtije, pitije, hladetina, aspik ... or some would just call it frozen soup, in essence it is a soup, a very strong soup, more precisely a concentrate of pork soup. In fact, it is not a soup made of meat, but of pork legs or other parts of a pig that have a lot of gelatin in them. Not to be confused, the original old pihtije is a poor dish where parts of the pig were used that could not be used in any other way, more precisely from the hoofs or from the already mentioned legs. The fact that over time this dish has become "fancy" due to various additives or names, or changes and shortening of the preparation time due to the addition of gelatin to ordinary water, cannot be compared to the original recipe for pihtije. Someone put parts of a pig that have meat on them in pihtije, but in order for them to tighten. But you can't do pihtije without parts such as hoofs - because of the tendons, skin, cartilage, from which the soup becomes - pihtije.

Loading...

Ingredients
4 larger pork legs (fresh or smoked)
1 larger smoked pork shank
1 large bay leaf
a few grains of pepper
500g of fresh beef or you can do without it
6-7 larger garlic cloves
1 bunch of fresh parsley
salt
Preparation
1. Wash the legs well, the meat and the knee, arrange in an espresso pot, add the bay leaf and pepper, pour water to the line and cook for a little over 2 hours, until everything is well softened, disintegrates and separates from the bones.
2. When everything is cooked enough, cool, then strain.
3. Put the strained liquid in a deeper pot to boil.
4. In the meantime, separate the shank from the skin and bones, finely chop the meat from the shank and beef and place it on the bottom of the bowl where you will pour the pihtije soup.
5. When the liquid has boiled, spread it a little on the palm of your hand, check if it sticks well, if you like softer pihtije, add more water, wait for it to boil.
6. When you have added enough water, of course check that it sticks, to the desired softness, wait for it to boil, remove from the cooker, add chopped garlic and parsley and salt , stir and pour into a bowl over the meat.
7. Leave in the fridge overnight to cool well and tighten. The next day, remove all the fat that has settled on the surface with a spoon, and sprinkle a little red pepper.

Ingredients
4 larger pork legs (fresh or smoked)
1 larger smoked pork shank
1 large bay leaf
a few grains of pepper
500g of fresh beef or you can do without it
6-7 larger garlic cloves
1 bunch of fresh parsley
salt
Preparation
1. Wash the legs well, the meat and the knee, arrange in an espresso pot, add the bay leaf and pepper, pour water to the line and cook for a little over 2 hours, until everything is well softened, disintegrates and separates from the bones.
2. When everything is cooked enough, cool, then strain.
3. Put the strained liquid in a deeper pot to boil.
4. In the meantime, separate the shank from the skin and bones, finely chop the meat from the shank and beef and place it on the bottom of the bowl where you will pour the pihtije soup.
5. When the liquid has boiled, spread it a little on the palm of your hand, check if it sticks well, if you like softer pihtije, add more water, wait for it to boil.
6. When you have added enough water, of course check that it sticks, to the desired softness, wait for it to boil, remove from the cooker, add chopped garlic and parsley and salt , stir and pour into a bowl over the meat.
7. Leave in the fridge overnight to cool well and tighten. The next day, remove all the fat that has settled on the surface with a spoon, and sprinkle a little red pepper.

GIBANICA
Gibanica (Serbian Cyrillic: гибаница, [ˈɡibanit͡sa]) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes.
Gibanica may sometimes also refer to a walnut roll, which is a sweet bread with a spiral of walnut paste rolled up inside.
The original recipe for Gibanica included traditionally homemade Phyllo dough and cow's milk cheese. Homemade cheese can be feta or sirene. The pie is usually made as gužvara (crumpled pie), so the phyllo dough in the middle is crumpled and filled. Besides cheese, the fill contains eggs, milk, kaymak, lard, salt and water. Also, stuffing may include spinach, meat, nettle, potato and onion. To speed up preparation, phyllo dough from a store can be used and sunflower oil or olive oil can be used instead of lard.
Gibanica is one of the most popular and recognizable pastry dishes from the Balkans, whether served on festive occasions, or as a comforting family snack. In Serbia, the dish is eaten as breakfast, dinner, appetizer and snack and is often consumed at traditional events such as Christmas, Easter and Slava. The largest Gibanica ever made was in the town of Mionica in 2007. It weighed over 1,000 kg, and was applied for inclusion in the Guinness Book of Records. Around 330 kg of phyllo dough, 330 kg of cheese, 3,300 eggs, 30 L of oil, 110 L of mineral water, 50 kg of lard and 500 packets of baking powder went into its creation. In Slovenia, Croatia and Serbia there are festivals dedicated to gibanica. One of them, called the Gibanica festival or Days of Banitsa, is held each year in Bela Palanka. It first took place in 2005.

The temperature must not be too high and must be constantly stirred. When the greaves start to release water, milk is added, which gives them a characteristic brown color. As soon as they surface, it's time to squeeze. Depending on the method of squeezing, they may contain a lower or higher ratio of fat and energy value.
Tobacco greaves - Serbian caviar
Experts point out that what is whiskey for Ireland, cognac for France, pizza for Italy, caviar for Russia, are greaves for Serbia. The first tobacco greaves originated two centuries ago in Valjevo and are considered the real brand of this region. From there, the preparation was transferred to all parts of our country. The delicate appetizer is golden-yellow in color like tobacco, hence their name. Tobacco greaves, today, are a top specialty on restaurant menus around the world - from Paris, through Canada and the United States, to China and Argentina. And in Serbia, they have their own unique festival that gathers numerous fans and producers.