Bosnian Cook

Bosnia's cuisine with its special dishes satisfying to even the most exacting palate, concocted with as much inventiveness as the stories of the Arabian Nights . Bosnia is a gastronomic country in the highest sense of the word.

23.12.2012.

Bosnian Food Superstitions

It is a rule that the housewife should make halva if the house is at the same time visited by three people who have the same name. This is done so that there will be prosperity inside the house. Halva is made during Ramadan because her smell attracts peace and happiness inside the house. Halva comes from the Arabic word halawa or halawiyyat, which also indicates a kind of sweet made of flour, sugar and oil.


21.12.2012.

WELCOME TO BOSNIA

05.12.2012.

Razljevak

1 tablespoon cornmeal for dusting

1/2 cup all-purpose flour 

             1/4 cup semolina flour

               Time: 30 min

 

05.12.2012.

Bosnian dessert - tulumbe

Makes about 12 Bosnian Tulumbe Pastries

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients:

  • For the Syrup:
  • 6 1/4 cups sugar
  • 4 cups water
  • 1 tablespoon vanilla
  • 1 teaspoon lemon juice
  • For the Dough:
  • 6 ounces unsalted butter
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 6 large eggs

Preparation:

  1. To make the syrup: In a large saucepan, bring the syrup ingredients to a boil. Reduce heat and cook down for 10-15 minutes. Let cool completely and then divide into two large bowls.
  2. To make the dough: Heat oven to 425 degrees. In a medium saucepan, melt butter in water. Add salt and flour, and stir until dough forms a mass that cleans the sides of the pan. Beat in the eggs, one at a time, until the batter is smooth.
  3. Line a sheet pan with parchment paper. Fill a pastry bag fitted with a large star tip with dough and pipe 12 (5-inch) lengths onto the prepared pan. Bake about 20 minutes, until the tolumbe puff up and turn golden brown.
  4. Place hot tulumbe into two bowls of syrup, pushing down lightly. Soak overnight and serve cold the next day.
04.12.2012.

Sul-pita

Ingredients:

6 eggs

6 tablespoons flour

1/2 liter (about 2 cups) milk

1/2 packet baking powder (2 teaspoons)

Syrup:

3 cups sugar

3 cups water

1 . Beat eggs. Add flour, baking powder and milk. Mix well and add eggs. Mix again. Grease a square glass baking dish with butter and pour in the batter. Bake in a preheated 170 (350) oven until brown.

2. Remove from oven and pour warm syrup on top. Syrup: Put water to boil and add sugar, stirring until sugar is melted. Boil 10 minutes more. Set aside to cool.

 

Bosnian Cook
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Typical Dishes

Most Bosnian specialties are of Turkish and Iranian origin and so exclude pork.
*Meat and vegetable dishes: casserole of ground beef and potato or eggplant (musaka); layered meat and vegetables (Bosanski lonac); lamb stewed with spinach and onions.
*Turkish-style pastry (burek) filled with potato (krompiruša), spinach (zeljanica) or cheese (sirnica).
*Soups: bean; chicken, or veal with okra (Begova čorba).
*Vegetables stuffed with meat and rice: pepper or zucchini (dolma); stuffed grape or cabbage leaves (sarma), piryan, etc.

*Side dishes of pickled cabbage; simple salad of tomato and onion. Yogurt often comes with meals.
*Desserts: fruit; rolled pancakes with sweet cream cheese filling; apple pie (pita sa jabukama) or other fruit-based cakes; nut and honey pastry (baklava, đul fatma).
*Drinks: fruit juices (including juniper berries rose petals, elderflower); strong sweet coffee; yogurt drink; bottled fizzy drinks; local wine and millet beer (boza); homemade brand (rakija) of plum, cherry, apple or pear.

Foodstuffs
*Staples: wheat bread, cornmeal, noodles, rice.
*Potato, peppers, tomato, cucumber, beans and other pulses.
*Grape, plum, apricot, pear, apple.
*Mutton, lamb (preferred), beef, chicken, ducks, eggs, dairy products, sausages, preserved meats.
*Fish/seafood from the Adriatic: shrimp, shellfish, octopus.
*Seasonings: garlic, onion, paprika, pepper.

Styles of Eating
• Most people eat three meals a day, lunchtime being the most substantial, usually consisting of two or three courses.
• Breakfast: bread with jam or honey, soft white cheese; hot tea, coffee, or milk to drink.
• Lunch: soup, meat or fish main dish, rice or potatoes or cornmeal mush, braised vegetables, fresh vegetable salad (summer) or pickled cabbage (winter), dessert.
• Supper: very light: leftovers from lunch or bread or potatoes or cornmeal mush, soft white cheese and/or could cuts.
• Snacks are eaten at any time of the day. Cakes and savory pastries (burek) are both popular, most often washed down by thick, black, sweet coffee.
• People tend to eat out often, and cafes are a major socializing place, particularly for men.

BROJAČ POSJETA
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