MULTICULTURAL
COOKING BOOK
COOKING BOOK
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ERASMUS KA229 PROJECTDARE TO SHARE: CULTURE, TRADITION & MORE
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SERBIA-OS "Milan Blagojevic"TURKEY-Karşıyaka Türkbirliği İlkokulu
SPAIN-Colegio Publico Ocejon
POLAND-Szkola Podstawowa nr 1 Lobez
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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.
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.
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.
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.
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.
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.
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.
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.
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.
