Kavala - Greece | Cosmopolis International Festival

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Daube Provence (France)	Ingredients (serves 4) 2 kg. chuck roast, fat trimmed, cut into 2,5 cm cubes 1 onion, stuck with 2 cloves 1-cup thin carrot slices 1/2 cup sliced celery Bouquet garni: parsley & thyme tied together 900 gr. plum tomatoes drained and chopped - RESERVE the juice 2 Tablespoons olive oil 1 Tablespoon minced garlic 2 Tablespoons flour 1 strip dried orange peel Salt & freshly ground pepper	Preparation: Place beef and 8 cups cold water in a large dutch oven and bring to a boil. Skim the scum that rises to the surface and discard. Add the clove-studded onion, carrots and bouquet garni. Season with salt. Partially cover and cook for 1-1/2 hours. While the meat is cooking, boil down the reserved tomato juice to 1 cup. With a slotted spoon, transfer the meat and vegetables to a bowl. Discard the bouquet garni. Strain the broth into another bowl and wash out the dutch oven. Heat the oil in the clean dutch oven and sauté the onions and garlic, about 5 minutes. Sprinkle with the flour and stir for 1 minute. Add the tomatoes, beef, reserved vegetables, orange peel, reduced tomato juice and 3 cups of the strained broth. Cover and simmer for 30 minutes. Preheat oven to 200° . Cover the dutch oven and place in the oven for 1-1/2 hours, stirring occasionally. If the sauce seems too thick, add more broth.



	Ingredients (serves 4) 1kg minced meat 1 slice of bread 1 Tbsp Curry 2 tsp salt ½ tsp pepper 2 onions 1 cup milk 2 eggs 1½ Tbsp sugar ½ Tbsp turmeric 2 Tbsp vinegar ½ cup seedless raisins 4 bay leaves or grated orange peel 3 Tbsp fruit chutney
Boboti (South Africa)		Preparation: Fry the onions and mince until cooked and crumbly. Soak the bread in the milk. Remove bread from milk and squash with a fork. Mix all the ingredients (except for 1 egg, ½ cup milk and bay leaves). Put the mixture in an oven dish and stick the leaves in vertically. Bake for 1 ½ hours at 180°C. Beat the egg and ½ cup of milk and pour over the meat after 1 hours baking. Serve with yellow rice.



	Ingredients (serves 4) 700 gr. Mushrooms fresh or 1 kg. Beef chuck boneless ground 3 Onions large chopped fine ½ cup Butter or margeraine 1 Garlic clove minced 1 cup Flour 2 tsp Bread crumbs
Bitki (Ukraine)		Preparation: Mix the 1/3 of the onions, meat, breadcrumbs, salt & pepper and garlic. Form balls of this mixture approx. 2,5 cm. in diameter. Flatten these balls and dredge in flour and brown both sides in butter. Boil the mushrooms for 30 minutes then drain. Chop and mix with 1/3 of the remaining onion or mix the boiled mushrooms after chopping with the onion. Brown the onion-mushroom mix in butter. Put the remaining chopped onions as a layer in a large pot (Dutch Oven is good) place 1/2 of the cooked onion-mushroom mixture on this layer of uncooked chopped onion. Place the bitki on top of this layer then cover with the remaining onion-mushroom mixture. Pour 1 cup of cool water over the layers. Sauté covered for 15 minutes. This very good over rice or mashed potatoes.




Moqueca (Brazil)	Ingredients (serves 6) 2 tablespoons olive oil 1 medium onion, cut into 1/4inch dice 1 red bell pepper, cored, seeded, and cut into 0,5cm dice 1 green bell pepper, cored, seeded, and cut into 0,5cm dice 1 yellow bell pepper, cored, seeded, and cut into 0,5cm dice 2 plum tomatoes, seeded and cut into 0,5cm dice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 serrano chiles, stemmed, seeded, and minced 3 cups fish stock or bottled clam juice 1 can canned coconut milk 6 green onions, white and light green parts only, finely sliced 500 gr. sea scallops 500 gr. monkfish fillets, cut into 2,5cm cubes 500 gr. rock shrimp, shelled and deveined Juice of 1 lime v2 tablespoons dende oil (Brazilian palm oil) 1/3 cup loosely packed cilantro leaves, coarsely chopped 1/3 cup unsweetened coconut shards, lightly toasted, for garnish 2 limes, flesh cut into supreme and diced Fried plantains, for serving (optional) Cooked white rice, for serving (optional)	Preparation: Heat a large castiron and enamel or other heavy casserole over low heat and add the olive oil. Sweat the onion and peppers together for about 5 minutes, or until nicely softened. Add the tomatoes, salt, pepper, and chiles and cook for 2 minutes more. Add the fish stock and coconut milk and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the peppers are tender. Add the green onions and all the fish, cover, and cook for 5 to 7 minutes more, stirring together gently twice during the cooking time. Add the lime juice, dende oil, and cilantro and simmer for 5 minutes more. Serve in large heated bowls, sprinkled with the toasted coconut and diced limes. Offer fried plantains and white rice on the side, if desired.



Gulash (Hungary)	Ingredients (serves 4) 1 large onion 2 tablespoons fat 3 cups water 1 teaspoon red paprika 500 gr. Beef cut into cubes 350 gr. tomato sauce 100 gr. carrot 100 gr. parsley root 300 gr. diced potatoes Salt, green pepper 1 small bag noodles, uncooked	Preparation: Finely chop a large onion and lightly fry in 2 tablespoons of fat. Sprinkle with 1 teaspoon of red paprika, toss in 400 g beef cut into cubes, add salt, a green pepper and a tomato and steam under lid until almost tender. Add 200gr of mixed sliced carrot and parsley root (white carrot), 300 g diced potatoes, caraway seeds if liked, and 1.2 liter of water. Cover and simmer until tender. Cook the noodles in the ready-made soup until tender.



		16 - 20 JULY 2008, ΚAVALA, GR