Kavala - Greece | Cosmopolis International Festival

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eMpAnadas (Chile)	Ingredients (for 20 Empanadas) ½ kg miced meat ¼ cup olive oil 5 onions finely chopped 1 teaspoonful salt 1 teaspoonful oregano pepper, cumin 1 spoonful sweet paprika 1 kg all purpose flour 250 g margarine 1 ½ cup tepid water 1 spoonful salt (for the dough) 4 hard-boiled eggs 20 sweet olives (unsalted, without vinegar) 20 sultana	Preparation: FOR THE FILLING: Roast the onions till they get brown with the oil and the minced meat. Add a teaspoonful salt, a teaspoonful oregano, pepper and cumin and a curt spoonful sweet paprika. Leave them boil over low fire, while stirring for about ½ hour. FOR THE DOUGH: Put the flour in a basin while adding a spoonful of salt and margarine. Work it with your hands and add the ½ cup of tepid water, till it won’t stick on your hands. Divide the dough into 20 balls of the same size. Open every ball of dough with the rolling-pin in the size of a dish of fruit. If the dough sticks, throw with the hand some flour. When you open the dough in the size of the dish, put a spoonful from the mixture of the minced meat, add an olive, a sultana and a slice of the hard-boiled egg. Close the dough like folding two sheets of paper. When the two sides of the dough are matched, fold each free side for about a centimetre. Finally, smear the empanadas with yolk with the help of a paint-brush and roast them.



	Ingredients (serves 4) For Pork: 600g Side pork with skin 920g Chinese leaves 68g caster sugar 12g light soy sauce 10g salt 0,5g aniseed 28g ginger 28g garlic granule 70g oil 68g leek Chinese pepper (Da Hongpao) some mature vinegar For "Three Freshes": 400g potato 250g eggplant 48g colour pepper 28g garlic granule 12g light soy sauce 12g dark soy sauce some caster sugar 10g salt some mature vinegar some shallot
BRAISED SIDE PORK, CHINESE LEAVES & THE "THREE FRESHES" (China)		Preparation: FOR PORK: Wash the pork and shave off the hair on the skin, cut into pieces with the square of 2.7cm. Quick-boil them (in boiling water for just a while) and then fish them out. Reserve some water where the pork boiled for next step use. Put the scoop in the middle of the hot pan with the mouth of the scoop on top; add some oil in the scoop. Add the caster sugar inside before the oil reaches the temperature of over 100c, and then sauté it till red. Put the pork and Chinese leaves, salt, soy sauce in the pan and fry together till the pork turns red, and then put the aniseed, pepper, shallot, ginger slice, garlic granule in the pan and fry over and over again till nice smell comes out. Add vinegar, caster sugar and the reserved water inside. Cover the pan to cook for around 2 hours till the juice becomes thick. Scoop out the oil that floats, and all the shallot and ginger slice. And it’s ready. FOR "THREE FRESHES": Peel off the skin of potatoes, cut potatoes and eggplants into strips. Cut off the pedicel of the colour pepper, wash it clean and then cut into slices. Put all ingredients in the hot pan with oil and fry them till being golden, then fish them out and dry the oil. Put the pan on stove, heat it with some oil to the temperature of above 200c, then put the shallot and ginger mud in the pan to make the base flavor. Put the prepared ingredients in the pan and sauté for 3min. Put in all the flavoring and cover the pan to make it juicy. Scoop up the dish and pour on some hot oil, and it’s ready to serve.



	Ingredients (serves 4) 400g bryndza (cheese) 150g smoked bacon 200 ml sour cream 1 egg 400g whole wheat flour 2 row potatoes 40g butter 1/2 fresh dill salt, pepper
BRYNDZOVE HALUSKY (Slovakia)		Preparation: Peel and finely shred the potatoes. Combine the eggs, flour, salt and shredded potatoes to create a dough that is not too tough but not water. Add additional flour and water as necessary. Bring the salted water to boil and drop a little bit of the dough into it (use teaspoon or knife). Be sure the water is always boiling. Pick halusky out from the water as they begin to float. Hold them in covered bowl while making the rest. Mix bryndza and sour cream with made halusky. Serve with well fried bacon and fresh dill sprinkled on top.




shashlik (Armenia)	Ingredients (serves 6) 3 kg pork 1 kg onions 2 kg tomatoes 1,5 kg green peppers 2 kg eggplants 250g potatoes basil salt	Preparation: Take the pork (preferably some piece near the backbone) and cut in pieces of 100-150 g. Salt these pieces and put in a pan in layers. Add the finely chopped onions and let them rest for about two hours at room temperature. Afterwards, remove the onions and put the meat on the spits. Take care of the fire, which must be ready by then. The wood (preferably oak-tree or vine arbour) must have burnt as long as it needs to turn to coal. Take care that the meat does not turn to coal, and put out the flames, whenever they appear. Turn the spits on the grill from time to time. In the same way prepare the rest of the spits with the tomatoes, the peppers and the eggplant. Cut the eggplants longwise and put the pork fat in them. Remove the skin from the ready vegetables and put them in a large bowl. Put the meat on a plate and serve. Good with “lavash” (traditional Armenian bread) and wine or brandy.



STEWED AWE (Livadia / Greece)	Ingredients (serves 4) 1 kg meat (ewe) 500g pasta 50 g olive oil 40g tomatoes salt pimento cinnamon black pepper 100g onions 1-2 cloves of garlic some vinegar	Preperation: Simmer in water with one spoonful of vinegar 4 good servings of ewe with lean boneless meat, till it starts foaming. Pour away the first water (to destroy the smell of the ewe). Add and roast the onion till it gets brown. Add the flavourings and the tomato and about two litres of water (for keeping the slop for the pasta). Continue boiling in a pressure cooker for about an hour, till the meat is ready to be cut. Then add the pasta and boil for 10-12 minutes, by stirring continually till they are ready cooked.



		16 - 20 JULY 2008, ΚAVALA, GR