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| Russian Meat | |
|---|---|
| Directed by | Lukas Nola |
| Written by | Lukas Nola |
| Starring | Ivo Gregurević Barbara Nola Nina Violić Goran Grgić Nataša Dorčić Filip Šovagović |
| Cinematography | Stanko Herceg |
| Edited by | Slaven Zečević |
| Music by | Boris Runjić |
Release date | 1997 |
Running time | 114 mins |
| Country | Croatia |
| Language | Croatian |
Russian Meat (Croatian : Rusko meso) is a 1997 Croatian film directed by Lukas Nola.
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Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground meat-cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, less commonly, myrtle berries.
Badgers are short-legged omnivores in the family Mustelidae. Badgers are a polyphyletic rather than a natural taxonomic grouping, being united by their squat bodies and adaptions for fossorial activity. All belong to the caniform suborder of carnivoran mammals.
European cuisine comprises the cuisines that originate from the various countries of Europe.
Aspic or meat jelly is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of conventional soup.
A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of Central, Northern, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts of North Africa. Meat fillings are traditional in Europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included as well. Fermented cabbage leaves are used for wrapping, particularly in southeastern Europe. In Asia, seafoods, tofu, and shiitake mushrooms or Vegeta may also be used. Chinese cabbage is often used as a wrapping.
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with Hungarian and Turkish cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian. Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients and cooking procedures, while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of the Croatian culinary tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia.
Sujuk or sucuk (/sˈuːd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.
Kulen is a type of flavored sausage made of minced pork that is traditionally produced in Croatia (Slavonia) and Serbia (Vojvodina).
Salo or slanina is an Eastern European food consisting of cured slabs of pork subcutaneous fat with or without skin and with or without layers of meat. It is commonly eaten and known under different names across Eastern and Southeastern Europe, and is traditional to multiple national cuisines in the region. It is usually dry salt or brine cured. The East Slavic, Hungarian and Romanian variety is sometimes treated with paprika or other seasonings, while the South and West Slavic version is often smoked.
Slovenian cuisine is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists divided the country into 24 gastronomic regions. The first Slovene-language cookbook was published by Valentin Vodnik in 1798.
Bosnian cuisine is the traditional cuisine of Bosnia and Herzegovina. It is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.
Chorba or shorba is a broad class of stews or rich soups found in national cuisines across the Middle East, Maghreb, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but served alone as a broth or with bread.
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Lukas Nola was a Croatian film director and screenwriter.
Pig slaughter is the work of slaughtering domestic pigs to obtain pig meat (pork). It regularly happens as part of traditional and intensive pig farming. which is both a common economic activity as well as a traditional feast in some European and Asian countries.
Olivier salad is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries and around the world. In different modern recipes, it is usually made with diced boiled potatoes, carrots and brined dill pickles, together with optional vegetable or fruit ingredients such as green peas, eggs, celeriac, onions and apples, optional meat ingredients such as diced boiled chicken, bologna sausage, ham, or hot dogs, with salt, pepper and mustard sometimes added to enhance flavor, and dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad, in Brazil it is called Maionese, in a few Scandinavian countries it is called italiensk salat and in Dutch it is called huzarensalade. In former Yugoslavian countries it is called ruska salata or francuska salata. In Romania it is known as "salata (de) boeuf."
Chrain is a spicy paste made of grated horseradish. It is a common condiment for meat and fish dishes in Eastern and Central European cuisines. Chrain comes from Yiddish כריין, which is in turn a loanword from Slavic languages.
Ana Karić was a Croatian actress. She started acting in the early 1960s even before graduating from the Zagreb Academy of Dramatic Art in 1963. Although primarily a television actress, she also appeared in numerous film and theatre productions.
Kielbasa is any type of meat sausage from Poland and a staple of Polish cuisine. It is also known in other world cuisines; in American English, the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejskasausage.