Fragance of Dalmatia III

Broad beans

and artichokes

Mladi bob sa artičokama

Artichoke is a medical plant that is recommended for people with elevated cholesterol, because it has a natural ability to lower blood fats. It also helps with indigestion, heartburn and flatulence problems and abdominal pain. With all this listed, artichoke is very delicious, so try to find a way to place your desk.
In the writings of traditional medicine says that the tea leaves of artichokes help you regain appetite, helps digest fats, stimulates urination, heal the liver and gall bladder, removed uric acid (urea)from the blood, a toxic product of disturbed metabolism in the body, cures jaundice, congestion and liver cirrhosis. It helps in case of sickness of the spleen, kidney stone, gout, rheumatism, and swelling with dropsy. Helps older people especially in the case of uremia, ie poisoning with toxins that are caused by the body's own diseased kidneys, obstructed urination, and the like.
Intensive scientific clinical trials have confirmed the beneficial effects of artichoke extract, and deepened understanding of this precious plant.

• 10 artichoke
• 300 g baby broad beans
• 300 g of young pea
• parsley
• garlic
• bread crumbs
• salt and pepper
• olive oil
• good white wine

Clean the artichokes by cutting off their stalks and leaves that are slightly damaged, and they are usually at the bottom of the artichoke. When you clean them, put them into boiling, salted water, with few drops of lemon juice. Soak the artichokes so that are upside down and cook then for about ten minutes. When blanched, take them out and drain.
Cook peas and broad beans, length of cooking depends on how young or freash are broad beans and peas. Chop a couple of cloves of garlic and plenty of parsley, and mix with the cooked peas and 2-3 tablespoons of baby broad beans. Pour over enough olive oil, add salt, pepper and bread crumbs (all together is should be a compact mixture). Spread the leaves of artichoke and fill them with stuffing. Put filled artichokes in a pot with olive oil and butter.

The pot in which you cook artichokes should not be too deep, artichokes have to stand upright. Around them, put the rest of the baby broad beans and all the remaining filling. Then add about 3 deciliter of broth (the water you cooked with artichoke stalks, chopped parsley, salt and pepper and a bit of good, dry white wine). Cook gently for about 30 minutes. Enjoy your meal!

translated form
All apologies to english language, I tried to give my best :)

Some tips from my mother:
Lemon is used to prevent the artichoke from changing colour or prevent oxidation, use at least half of the lemon. Artichoke should be fresh and green, it must not turn dark of course.
You can prepare the filling without beans, or you can add hard boiled eggs to it, beans and peas are added when you start coking the artichokes for 30 min. if you have frozen peas and beans, put them next to artichokes when water starts boiling, you can also add some tomato concentrate. The level of the water shouldn't be to high, just to cover it all.

other source for the recipe in croatian.

There are several ways of prepering the tea from Artichoke.
Tea against rheumatism and water in the joints:
Dip the flower heads of artichoke in a hot white wine, let it sit for about 2 hours to use as a tea.
Also, you can pour over some boiling water over a pinch of leaves,and let it sit for a while to let the healing agents come out.
2.5 to 4 grams of dried leaf pour 250 mL of boiling water, let stand for 10-15 minutes and strain. This quantity is prepared exclusively fresh three times a day and drink it between meals. However, the infusion of artichoke leaf is extremely bitter and is rarely used. Formerly a bitter infusions used to increase appetite.

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And of course something for your ears while your tongue, liver and belly are enjoying.

Ljubo Stipišić Delmata
Antologija – Dalmatino povišću pritrujena

01. Dalmatino poviscu pritrujena - Oktet DC (Vranjic)
02. Intrade san popi - Oktet DC (Vranjic)
03. Namisto molitve ime ti ponavjan - Oktet DC (Vranjic)
04. Baren se iskaji, nevirna - Oktet DC (Vranjic)
05. Zlata jemas, dare primas - Oktet DC (Vranjic)
06. Prosti meni vilo - Oktet DC (Vranjic)
07. Ako smo mali djiografskin kartan - Oktet DC (Vranjic)
08. Dvi ruke u vrj sviju - Oktet DC (Vranjic)
09. Na posteji mojon ca san je udila - Oktet DC (Vranjic)
10. Ima posta slipi ol' ubogi - Oktet DC (Vranjic)
11. Imam dragoga - Klapa Luka (ž - Rijeka)
12. Mi ne domo cacu (Sprovod) - Klapa Nostalgija (Zagreb)
13. Ako vas svit dico moja - Klapa Cesarice (women - Zagreb)
14. Kod lepanta sunce moje - Vokalisti Salone (Solin)
15. Umra jedan bidni - Vokalisti Salone (Solin)
16. Testamentum - Vokalisti Salone (Solin)
17. Nostalgija za bogom Vokalisti Salone (Solin)
18. Pod krizem Vokalisti Salone (Solin)
19. Oce nas - Vokalisti Salone (Solin)
20. Gremo mi puntari - Gradski zbor Brodosplit (Split) (citty choir Split)
21. Dalmatino poviscu pritrujena - Gradski zbor Brodosplit (Split)

Something from dalamtia for full belly and full ears, oh, the pass simply must be thegoodone.

In the year 2009 Zadar Public Library is undertaking the digitization project of Mr. Ljubo Stipišić Delmata opus (b. 1938.).

Ljubo Stipišić Delmata's (or simply Maestro Delmata's) personality contains a multitude of traits: composer, poet, melodiographer, painter, producer, conductor of acappela ensambles, etc. Maestro Delmata has been honored numerous prestigious music awards including several lifetime achievement awards.

For his cooperation with the Zadar Public Library Maestro Delmata is honored the title as "Zadar Public Library best man". Together with the library, Maestro works in various projects ranging from acappela concerts, surveys and founding of children acappela choirs, exhibitions, guidebooks for acappela conductors etc. Wealth of common work conducted so far developed into the next stage of cooperation – digital presentation of his work, including music painting and literature.

The basis of Delmata project is a collection of rare tone recordings made during Delmata's ethnomusicological works. These recordings are being digitized together with accompanying notes, books etc. and put on the library webpage (www.gkzd.hr/delmata).

Delmata's work is of immeasurable musicological and cultural importance, especially for preservation and strengthening of the identity of South of Croatia, i.e. Dalmatia. The value and the importance of the project are recognized by the Ministry of Culture of Croatia and Raiffeisenbank who support the project (www.kultura.hr).

Once it is finished, the Delmata Project will be presented on the Zadar Public Library webpage and also on the Croatian Ministry of Culture web through the Croatian Cultural Heritage portal.

Delmata Project is meant for use by students, musicians, musicologists, ethnomusicologists and general public who want to learn about Croatian musical heritage, perform research, experiment, relax, or find inspiration for creative work.

Fragance of Dalmatia II

Soparnik

Traditional dish from Poljica

for dough:
• 500 g flour

• 3 spoons of olive oil
• 1 / 2 spoon of salt
• 250 ml water

for filling:
• 1 bundle of parsley
• 1 kg Swiss chard
• 1 bunch stone leek
• 4 garlic cloves
• olive oil
• salt


Description:
Soparnik, specialties of the Dalmatian Poljica, dating from the old Ottoman times. Simple to make: little Swiss chard, parsley and stone leek, between two layers of most simple dough. In an original recipe, for the preparation or soparnik you would need two rounded wooden plates "sinije", dough is shaped with a rolling pin, baked in a fireplace. But an oven will do for a home made soparnik!

Wash the chard leaves well and cut of the hard parts. Cut it into straps, mix with stone leek and parsley in a deep dish, add salt and olive oil. Mix it again and leave it rest for a while. Take another bowl, put flour in it, add a little salt, two spoons of olive oil, a little water and kneaded it with a hand mixer. Dough is cut in two halves and shaped in a circle. Lay one half of the dough on a baking sheet sprinkled with flour. Add the filling and cover it with other half. Join the edges and fold them inward. Put in in a warm oven at 200 ° C for about 20 minutes. When you take it out spread some olive oil and and squeeze garlic over it. My tip is that for perfection you can put small crunches of walnuts and than even some sugar, that is what we used to do when we were kids.

Translated and adapted form http://www.sucurac.info:

Video in Croatian

Traditional recipe in Croatian

If you have a headache from my translation, which is propable, you can, for much more detailed discription, turn to: http://www.myconsciouseating.com

Make the dough: Put the flour into a large bowl and mix in the salt. Start adding water while continuously mixing the dough with a wooden spatula; add the oil. Once ingredients start sticking together start kneading with your hands. Knead this dough really well until you come up with into a smooth texture that does not stick.
Make the filo sheets: Divide the filo dough into two equal parts. Sprinkle some flour on the clean table surface and start rolling the first part: your target is a 2 mm thick sheet of somewhat round shape. There is a procedure to help the rolling: from time to time you can lift the dough with the tops of your two fists facing each other and gently rotate the dough by turning the thumb of the right fist apart and pulling the dough with the left fist - kind of a knitting motion. Alter this procedure with the rolling until you come up with the target thickness. Spread the cotton towels on the table and transfer the rolled dough on them. Stretch lightly to thin the edges that they tend to remain thicker. Repeat with the second part of the dough. Leave to dry for at least one hour.
Prepare the filling: Preheat the oven to 200 C. Wash the Swiss chard and chop. Cook in salty water for 2 minutes to remove the excess acidity, drain and leave to cool. When cooled completely drain as much of water as possible by squeezing the leaves with your hands and place. In a large bowl mix the cooked drained Swiss chard, chopped onion and garlic. Add little bot more salt and pepper than you would usually do - the filling needs to be rather spicy.

Make the pie: Oil a large baking tray with low sides. Cut about 1.5 sm of the thicker edges of the both sheets of the rolled dough and place one sheet of the rolled filo dough on the tray. Transfer the filling and evenly spread on the dough sheet leaving some 3-5 sm of the edges free. Now roll inside the remaining edges as if closing the pie. Cover the pie with the upper sheet and bend in its edges under the pie carefully. Now press the edges tightly to make sure the pie is well sealed - you end up with a round parcel.

Bake the pie: Bake for 30 minutes. Once done take soparnik out of the oven and spread some olive oil on it with a paper tissue. Serve warm or room temperature.

Source for picture (and another version of the recipe) http://www.coolinarika.com/recept/soparnik/

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And something to listen to while enjoying your food...

Pripovid o Dalmaciji (Short stories of Dalmatia)

CD 1
Puce moj Vokalisti Salone, Solin
'Vo je nasa zemlja Sinj, Sinj
Kampaneli I Nostalgija, Zagreb
More Fortunal, Rijeka
Galiotova pesan Kamen SSM, Kamen
Kod Lepanta, sunce moje Zadranke, Zadar
Dalmatino, poviscu pritrujena Oktet DC, Vranjic
Gledaj na reloj koja je ura Pucki pivaci Stobreca
Ako ti draga ja na more podjen Maestral, Dubrovnik
Susna zikva na skoju Sinj, Sinj
Zvizde mi kazu Lindjo-N, Dubrovnik
Moja jube Trogir, Trogir
Vrati se, mili cale Oktet DC, Vranjic
Prid didovon slikon Split, Split
Maslina Intrade, Zadar
Loza u skripu Cambi, K. Kambelovac
Ostav' se vise mora Trogir, Trogir
Sudamja Lucica, Split
Na omiskoj stini Luka, Ploce
Kolendra Vokalisti Salone, Solin
Materin plac Puntari, Omis
Plavi putevi mora Fortunal, Rijeka

CD 2
Pismo moja, hrli tamo Lucica, Split
Omili mi u selu divojka Sibenik, Sibenik
Golubice bila Osjak, Vela Luka
Da bis bjonda znala Trogir, Trogir
Dobra vecer uzorita Sibenik, Sibenik
Na me pogled tvoj obrati Maestral, Dubrovnik
Je da bis mi rastvorila Trogir, Trogir
Lipa li si Mare moja Kantaduri, Split
Ti si nestala tiho Srdela, Makarska
Prosti meni vilo Oktet DC, Vranjic
Jubavi, ufanje veliko Cambi, K. Kambelovac
Da je meni voja tvoja Lika, Rijeka
Kaleto moja draga Lucica, Split
Svet' Ivane o'moga Trogira Trogir, Trogir
Sijavica Sibenik, Sibenik
Zbogon Split grade Pucki pivaci Kamena
Moj tovar Kamen SSM, Kamen
Odes li mila Filip Devic, Split
Zlata jemas, dare primas Oktet DC, Vranjic
Sutra ce te ponit Lindjo-N, Dubrovnik
Kad sam bio na tvom grobu Maestral, Dubrovnik
Poljicani postovani Pucki pivaci iz Poljica
Testamentum Vokalisti Salone, Solin
Ca vridi Filip Devic, Split
Bilo cvice o'mendula Osjak, Vela Luka
Jute san se zajubija Oktet DC, Vranjic˝

Theblueone, Thegreenone

to keep you warm under the sun

take care

have fun

stop

say hallo when you pass by

cheers thegoodone

ABOUT THE STYLE OF PERFORMANCE OF CLAPA SONG
Clapas sing their tunes provoked by the moment which consists of a diverse set of circumstances including the character traits of an individual as a part of a group in a certain sociocultural milieu. They sing in the way inspired only by the spiritual mood in which the performance takes place. In such circumstances clapa songs seem to be self-sufficient. Owing partly to the fact
a clapa songs is, sui generis, a chamber music piece, which is performed in the intimate atmosphere of the Mediterranean-Dinaric characteristics. It is only the intense interaction of singing and environment that creates the mood, atmosphere and fullness of this musico-social phenomenon.
The main goal of singers is to achieve as good fusion of chords as possible, which is of crucial importance in order to attract the audience, first of all the admirers of their way of singing, but essential for reaching their own goal as well. The aspiration to enjoy homophony and the harmonious singing of chords has a long traditon in the Dalmatian urban circles despite the familiarity with polyphony as a consequence of the openness to the Renaissance.
One of the most recognizable characteristics of clapa songs is the fact that they are performed a cappella. (from linear notes)

Fragance of Dalmatia

The klapa music is a form of traditional Croatian a cappella singing. The word klapa translates as "a group of friends" and traces its roots to littoral church singing. The motifs in general celebrate love, wine (grapes), country (homeland) and sea. Main elements of the music are harmony and melody, with rhythm very rarely being very important.
A klapa group consists of a first tenor, a second tenor, a baritone, and a bass. It is possible to double all the voices apart from the first tenor. Although klapa is a cappella music, on occasion it is possible to add a gentle guitar and a mandolin (instrument similar in appearance and sound to tamburitzas).
Klapa tradition is still very much alive, with new songs composed and festivals are held. Many young people from Dalmatia treasure klapa and sing it regularly when going out eating or drinking. It is not unusual to hear amateur klapa singing on the streets in the evenings over some food and wine.
It is usually composed of up to a dozen male singers singing very harmonic tunes. In recent times, female vocal groups have been quite popular, but in general male and female groups do not mix. Wiki

Let us know if you had fun
pass?
you know same old boring
thegoodone


Read more on Klapa singing in pdf
thanks to Miguel

or even more:
Klapa singing is well-known folk singing phenomenon of coastal-urban and suburban areas and the islands of Dalmatia. The character, musical content and style of klapa were dynamically modified, through the time, freely adopting new changes. That is one of the reason for the present day popularity of the klapa, especially among the younger generation, and certain sign of long-lasting future of the klapa.Traditionally, the individuals who sing in the klapa are men. Female singers also sang the same tunes but on more of an individual basis. In the last two decades, there has been an accelerating popularity of klapa singing among women....