{"id":573,"date":"2018-03-12T14:43:33","date_gmt":"2018-03-12T14:43:33","guid":{"rendered":"https:\/\/haskovobook.project-haskovo-edirne.eu\/1-hardaliye-2-yaprak-ciger-tava-ciger-bg\/"},"modified":"2018-03-17T08:59:19","modified_gmt":"2018-03-17T08:59:19","slug":"1-hardalie-2-yapraq-jiger-tava-jiger","status":"publish","type":"page","link":"https:\/\/haskovobook.project-haskovo-edirne.eu\/en\/1-hardalie-2-yapraq-jiger-tava-jiger\/","title":{"rendered":"1. Hardalie – 2. Yapraq Jiger – Tava Jiger"},"content":{"rendered":"

[vc_row][vc_column width=”1\/2″][vc_single_image image=”471″ img_size=”medium” alignment=”center”][vc_text_separator title=”Hardalie” style=”double”][vc_column_text css_animation=”bottom-to-top”]A local drink, prepared from vine leaves, mustard seeds and grapes. It strengthen the body, opens up appetite, quenches thirst, balances the blood pressure, improves blood circulation and immune system. Hardalie has a registered geographical identity.<\/p>\n

Way to prepare<\/strong><\/p>\n

Hardalie is a drink made from fresh ripe grape berries. Therefore, Papazkaras (black grapes) and Pamid sorts are mostly preferred. The making of Hardalie begins at the end of the grape-picking season when grape is ripe enough. The most suitable time for the preparation of Hardalie is the middle of September, October and November.
\n[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”468″ img_size=”medium” alignment=”center”][vc_text_separator title=”Yapraq Jiger – Tava Jiger” style=”double”][vc_column_text css_animation=”bottom-to-top”]Prepared from thin slices of veal that are rolled into flour. Served with fried chilli peppers
\n(Sivriya), which are grown in Edirne Region and are dried naturally.<\/p>\n

Ingredients:<\/strong><\/p>\n

1 calf liver
\n\u00bd cup of flour
\nsalt
\n1 litre of oil<\/p>\n

Baking instructions:<\/strong><\/p>\n

Remove the skin of the liver, cut into slices and extract the veins and then chop the meat. Wash thoroughly with water, put in a large strainer and allow to drain. Dip into flour. Fry in groups of two or three in heated fat for one or two minutes and serve.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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