Both the wine and the red osmar wine is drunk slightly chilled, this is the way to feel the light aroma and taste. They could be served with different dishes depending of the place and the time.

Stuffed vine leaves -the osmar way "SARMY"

Products for 6-7 portionsAbout 150 g. vine leaves, 2 heads onion and a bundle of green onions, hal tea cup of oil, 3 soup spoons of tomato pure, 1 tea cup rise, black peper,salt. By choice pieces of boiled chicken meet. Well washed with cold water vine leaves a put for short in a boiling water. The leaves are dried for 5-10 minutes. The onion finely cut is stewed until softened. The rise, the meat, the tomato pure, the salt are added gradually to the stewing onion. When the stuffing is ready it is folded in the vine leaves. All the stuffed leaves are neatly laid in a shallow pot, poure with water and boiled on a soft heat. Best served with yogurt or garnishing by choice.

Osmar Weaved Pastry

Products:6 eggs, 2 soup spoons of oil, 1s s vinegar, 2 s s sugar, pinch of salt, 20 g. bread leavan. 0,200 l water, 600 g. flour, 400 g. butter, 400 g. cheese. From the flour, 4 eggs, vinegar, the sugar , the salt, оil, the leaven and the water your make the dough. You devide it to six balls. You make a thin layer from each ball. Each layer you putover the other after spreding the previous with butter . You make from all layers one new layer. You spread the new one again with butter, and with the heated cheese mixed with the rest two eggs. You make a roll from the layer and weave it in a previously oiled pan. You leave it in a warm place for a wile, to take air and the bake it in a soft oven.

Eclairs The Osmar Way

Products:For the dough: 220g. flour, 0,200 l. water, pinch of salt, 4 eggs . For the creme: 1l. milk, 220g. sugar, 5 eggs, 2 vannilas , 1 tea spoon butter, 120 g. flour. Dough: The water the oil and the salt are heated together. You add the flour and mix it, without taking the pan off the heat, until the mixture begins to separate from the pan. After upi cool it a little bit, you add the eggs one by one, and you keep twirling. In a oiled and spread with flour pan you start to pour the mixture by a tea cup in the forms of cigar or ball. You bake in a strong oven. After the eclairs are baked , you cut horizontaly each one of them and stuff them with creme and close them again. The creme:Boil half of the milk. In the second hal you add the flour and the separated yolk and you pour this in to the hot milk. You add the sugar and the vanilla. You mix contunually all the time until it gets thick. By choice the ready eclairs night be sprinkled with powder sugar or hot chocolate.