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.

31.01.2013.

Krompiruša

A Bosnian favorite, krompiruša, or potato pie, is a carb lovers’ delight. Truly tasty, it’s also wonderfully simple to make.

 

Ingredients

400 g potatoes

700 g flower

1 dl oil

salt

pepper

 

Instructions

To make the dough, mix the flower with warm water and salt, and roll into 4 balls. Oil them well and let them stand while you prepare the filling. To make the filling, peel the potatoes and boil half-way, then place in cold water. Cut the potatoes into cubes and add some oil, salt and pepper.

 

Spread out the dough with your hands, cut off the thick ends. Place one fourth of the filling at one end of the dough you’ve spread out, then roll it up together with the filling and place it into a square, greased baking pan. Make sure to always use the same quantity of filling with each piece of dough, and always spread out the dough equally thin or thick. Bake at 200 C° for 12 minutes.

25.01.2013.

Kulinarischen Reise durch Bosnien

 Das bekannteste Gericht Bosniens heißt "Ćevapi" oder "Ćevapčići". Auch der "Burek" schafft es in die Reiseführer

Bosanska Krupa an der Una

Bosanska Krupa an der Una 

 

Der bosnische Spezialität – Ćevapi, Pite und Burek (Pita mit Fleisch)

Natürlich bestimmt die Landschaft die Esskultur auch in Bosnien und Herzegowina. Die Herzegowina mit ihren steinigen Weiden lebt von Schafzucht und dem Weinanbau, die Ebenen an der Sava liefern Getreide, die fruchtbaren Gebirgstäler im Zentrum Bosniens steuern Gemüse und Obst der Speisekarte bei. In den Gebirgsbächen wimmelt es von Forellen, die großen Flüsse beherbergen Zander und Wels. Und in allen Landesteilen gibt es Schafskäse und Milchprodukte von Kühen.

Das über die Grenzen hinaus wohl bekannteste Gericht Bosniens heißt "Cevapi" oder "Cevapcici". Die Rindfleischröllchen werden auf dem Grill gebraten und mit Zwiebeln oder in einem großen Brötchen gereicht. Auch der "Burek" schafft es in jeden Reiseführer. Doch nicht alle Besucher wissen, welche Überraschung in den von Teig umhüllten Füllungen stecken kann. Es gibt Burek mit Hackfleisch, den eigentlichen Burek, aber auch mit Spinat, mit Käse, mit Kartoffelbrei oder mit Mangoldfüllungen. Die Teigröllchen werden bei den zahlreichen Burekläden noch heiß direkt aus dem Ofen kommend genossen. Genauso wie "Pita", einer Art Blätterteig in Kuchenform, der ebenfalls mit Gemüse aller Art, Käse oder Hackfleisch gefüllt ist.

Das bosnische "Fastfoood" ist natürlich nur ein Teil der Küche dieses Landes. Überall drehen sich Schafe oder Lämmer über den Grillfeuern, werden Schnitzel oder andere Fleischgerichte gereicht. In den Familien wird viel Gemüse gekocht. Bekannt wurde der "Bosanski Lonac", der bosnische Topf, in dem sich auf dem geviertelten Kohl Möhren, Zwiebeln, Knoblauch und viele andere Gemüse tummeln, alles eben, was zur Jahreszeit erhältlich ist. Dazwischen finden sich Stücke aus Schafs- oder Kalbfleisch. Der Topf wurde früher in der Glut von offenem Feuer gekocht, heute einfach in den Ofen geschoben. Die Bosnier lieben heiße Gerichte aus dem Ofen: Tomaten, Paprika und Zwiebeln werden mit Fleisch, Reis oder anderen Gemüsen gefüllt und schmecken herrlich, wenn dazu noch "Kajmak" oder "Ajvar" gereicht wird. Kajmak ist eine Art Crème fraîche, Ajvar wird aus roten Paprika, Olivenöl, Zwiebeln und Knoblauch und je nach Landschaft und Familien aus anderen Zutaten zusammengekocht - eine Art Ketchup. Wer Fisch mag, findet überall die Bachforellen, die meist à la Müllerin zubereitet werden. Die Tradition gebietet es, vor dem Essen einen Schnaps zu sich zu nehmen. Den bekannten Pflaumenschnaps Sliwowitz ebenso wie jene aus anderen Obstsorten.

Jede größere Stadt produziert eigenes Bier, am bekanntesten sind die aus Tuzla und Sarajevo. Die Brauereien wurden im 19. Jahrhundert von deutschen Bierbrauern gegründet, das Bier kann sich schmecken lassen. Und in der nahe der Küste gelegenen Herzegowina wachsen rote und weiße Rebsorten, die trockene, starke Weine ergeben.

Die nördlichen und westlichen Gebiete sind von der österreich-ungarischen Küche beeinflusst, die östlichen mehr von der türkischen. Und doch mischt sich hier alles munter zu einer eigenen Regionalküche. Beim Bäcker liegt der warme Apfelstrudel friedlich neben Baklava. Der bosniche Kaffee konkurriert mit dem Espresso oder dem Kapuziner.

24.01.2013.

Keške

 

The best-known cereal dish was keške. It was made with bungur (cracked wheat) and either lamb or chicken. Cooked with very little water, it was steamed over a slow fire entire day. At weddings, a whole lamb or sheep of two years or less was used. At the need of the cooking process, the keške was stirred slowly to even it out and to retrive the bones. Then the cereal was steamed with melted butter. Cooked in this way to the ened, it was everyone's favorite because of its special taste.

24.01.2013.

Palenta, prijesnac, uštipci, kajmak...

A characteristic dish of Dinaric herders, regardless of their ethnic affiliation, is cicvara or pura, in Bosnia-Hercegovina, and gotovac, in Montenegro, which are names for a dish prepared from the same ingredients and in the same manner.

Palenta  is made of maize flour in a way that in hot water flour is poured, and when it boils you add salt and pour out surplus of water. Then you stir it with puraca (wooden spoon), add cheese and rendered butter. You can eat it with cream or buttermilk.

Prijesnac - you knead ready wheat or maize flour with milk. Then you add cream, cheese and eggs and bake it.

Uštipci - are made from wheat flour and fried on oil in frying pan. They are served warm with cheese, young cream and (marmalade) jam.

Kajmak (cream) - is made in a way that casted containers of cream are put in tubs, salt is added in one after another and it is kept in wooden tubs until it grows ripe. The cream in goatskins is called stari (old), and mladi (young) is casted from containers.

Sirevi (cheeses)

Torotan - is made of milk from containers from which the cream is collected;

Cijeli sir (the whole cheese) - from unskimmed milk, when the milk stays, the sour cream is skimmed from it;

Mladi sir (young cheese) - in fresh, filtered milk the curd is poured.

24.01.2013.

THE FOLK NUTRITION IN THE REGION OF TEŠANJ (1986)

SUMMARY

The traditional rural menue consisted of a very few dishes. It can be said that it was even very frugal depending on the bio-geographical environment and season. It used to be rather unified in all the rural comminities. The differencies were introduced by religious taboos owing to which the Bosniaks did not consume pork and pork dripping. Wealthy Bosniaks used butterfat for cooking purposes while poor ones used lard. Oil has been in use only for a short time since butterfat is too dear. The bosnian Serbs and the bosnian Croats also used butterfat more thank pork fat for cooking since there were quantities of it available. Later on butterfat was used only in garnishes. If we take this traditional nutrition based on the local sources of raw materials as the foundation of the traditional rural menue, it is possible to trace the later introduction of new elements and foreign influences in this field.The author has collected information concerning the difference between the rural and urban gastronomic differences in the region of Tešanj and has concluded that such differences were first felt in the villages nearest the town where the villages nearest the town where the urban population had its land plots on which it most frequantly spent its leasure time. Later on this influence was spread even to the most remote villages.

21.01.2013.

Les boissons de Bosnie-Herzégovine

Niveau alcool, les Bosniaques (Musulmans) en boivent peu, ou pas, les Catholiques et les Chrétiens orthodoxes en boivent un peu plus. Ici, comme dans de nombreux pays slaves, l'eau de vie la plus populaire est la rakija, alcool de fruits. En Bosnie, c'est surtout la slivovica ou šljivovica (alcool de prunes) qui est appréciée.

Au niveau des vins, il n'en existe pas une grande variété. La majorité d'entre eux sont produits en Herzegovine, il s'agit donc de vins méditerranéens. N'oublions pas non plus plusieurs variétés de bière, dont la fameuse Sarajevsko pivo !

Mais la boisson qui remporte la palme d'or en Bosnie, c'est évidemment le café ou Bosanska kahva. Préparer et servir le café, ici, est tout un art. A apprécier au restaurant, mais aussi et surtout chez les Bosniaques qui vous inviteront.

Aščija (turc : ahçi/ asci : cuisinier) se retrouve en bulgare (ahcija),  uo bosnia aščinica.

21.01.2013.

Les ćevapi

Ćevapčići was a special Bosniak dish and had no connection to Turkey or Greece, which had a similar food, but in name only: kebab.

Les ćevapi (ou ćevapčići) sont le plat incontournable. Il s'agit d'un mets simple, qui se consomme assez rapidement et un peu partout, en salon comme dans la rue. Les ćevapi sont des petites saucisses de viande (boeuf et/ou agneau), présentées dans un pain circulaire (sorte de pain pita) : le somun. Le tout accompagné d'oignons, et en général de fromage blanc. On a souvent une douzaine de petites saucisses par pain, ce qui en fait un repas déjà assez copieux.

 Mais les Bosniaques en ont fait une telle spécialité qu'il existe des variantes dans chaque ville du pays : ainsi, les ćevapi de Sarajevo  ne sont pas tout à fait les mêmes que ceux de Travnik.

Beaucoup d'étrangers mangent les ćevapi comme un vulgaire sandwich, en croquant dedans à pleine bouche. En réalité, il faut arracher un morceau de pain, le tremper dans le fromage blanc, et le porter à la bouche en même qu'une saucisse et des oignons.

L'endroit idéal pour manger des ćevapi, c'est la čevabdžinica, restaurant spécialisé dans cet art culinaire. Vous en trouverez dans toutes les villes bosniennes, et même plusieurs par ville.

21.01.2013.

Les desserts de Bosnie-Herzégovine

Les Bosniaques sont spécialistes en pâtisserie et confiserie, qu'ils aient repris et adapté des mets

venus d'ailleurs, ou qu'ils aient créé leurs propres friandises et gâteaux.

La baklava : c'est une friandise à base de pâte filo, avec noisettes et éventuellement des fruits secs, très sucré grâce à du miel ou du sirop. Ce mets est répandu dans une large partie du monde, de l'Asie centrale aux Balkans  en passant par le Proche-Orient. Vous pourrez trouver la baklava dans n'importe quelle pâtisserie, mais l'endroit idéal pour cela reste incontestablement le vieux quartier ottoman de Sarajevo.

La tufahija : De nombreuses variantes existent. Il s'agit en général d'une compote de pommes relativement compacte, farcie de morceaux de noix. Le tout accompagné, éventuellement, de crème ou de fromage blanc. A commander en dessert au restaurant.

Sutlijaš : gâteau de riz

Halva : friandise également à savourer dans le vieux quartier ottoman de Sarajevo.

Vous pourrez aussi manger des crêpes (palačinci, palačinke), si tant est que le restaurant où vous allez ait les aliments nécessaires pour vouis les faire, ce n'est pas évident, surtout que tout est fait au moment dans ces pays! Rien est congelé.


20.01.2013.

Bosanska kahva or Bosnian coffee

O kahvi i njenoj ulozi u tradicionalnom životu kroz socijalne ali i ekonomske aspekte Bosne i Hercegovine  mogla bi se napisati na desetine poglavlja ili čak cijela knjiga. O obljubljenosti ovog toplog i osvježavajućeg orijentalnog napitka  te pažnji koja se posvećivala kod Bošnjaka cjelokupnom ceremonijalu pripreme i ispijanja najbolje je započeti u kratkim crtama opisom posuđa koje se koristi za spravljanje kahve. Zato počnimo od  kahvenog ibrika o kom Tvrtko Kanaet u knjizi Podveležje i podveležci kaže sljedeće: “To je oveći sud za grijanje vode za kahvu. Donji oblik, zvani dib je jako ispupčen. Ima držak i kapak. Ima ih velikih, koji sadrže 2 do 3 litra, naročito u bogatijim kućama. On je stalno uz vatru. U njemu je topla voda, koju ne iskorišćavaju samo za kahvu. Mjesto vode, u njemu griju i mlijeko koje dodaju kahvi. Kahva se ne „peče“ u ibriku, nego u džezvi ili dževzi. Ona je cilindrična oblika, pri dnu šira i ima na vrhu nosač sa žlijebom, kroz koji se sipa kahva, te držak koji je na kraju savijen ili proširen i ornamentima ukrašen. Uz džezvu, u kojoj se »pristavlja« ili »peče« kahva, ide redovno i »šerbetnjak«, to je veća džezva, u kojoj se zagrije voda i dolijeva u džezvu u kojoj se kuha  kahva, nakon što se napune prvi fildžani. Veličina se mjeri brojem findžana, koji sadrži džezva. Oni su kupovni. U malom broju naći će se zarfovi od bakra ornamentima ukrašeni, u kojima stoje findžani. Tu stoje još i mlin za mljevenje kahve, kahvena i šećerna kutija s poklopcem. Po pravilu su ukrašeni mlinovi i kutije, makar i najprostijim ornamentima. Tome još treba dodati okrugli, valjkasti šiš (dolaf) za prženje kahve".

Do pojave mlina pržena se kahva tukla isključivo u dibeku. U Bosni i Hercegovini se kahva peče, a ne kuha, a taj isti glagol u svom značenju upotrebljavaju i Turci. Tek od 1878 od austrijske okupacije čuje se kuhati kahvu. Kod nas se kaže i pristaviti kahvu. Taj izraz dolazi i u narodnoj pjesmi:

 

 L'jepo ti je rano uraniti,

Dvor pomesti, vode donijeti,

Na odžaku vatru naložiti,

A uz vatru kahvu pristaviti.

 

 

Izraz “ispeći kahvu” jasno govori da Bošnjaci imaju svoj, nadasve originalan, način pripreme domaće, bosanske kahve. Sama priprema je tradicionalno vezana za cijeli ceremonijal čime se jasno pretendira na želju za uživanjem, kahvendisanjem, u ovom napitku koji danas ljude po cijelom svijetu poziva na druženje, razgovor, vrijeme odmora.

Sirova kahva u zrnu se prvo u tepsiju poprži u pekari šporeta a onda se zamota u krpu te ostavi da se ohladi. Kako bi bila što ukusnija kahva, zrna se melju u ručnom mlinu direktno pred pripremu tojest kada se želi popiti kahva.  U ibrik (lonćić)  se pristavi voda kojoj se ne smije dopustiti da proključa već se pazi da se skloni sa vatre čim se opaze prvi mjehurići u njoj, što je zadnja faza pred njeno ključanje. U džezvu se uspe samljevene kahve i stavi na vatru, uz mješanje, kako ne bi zagorila. Čim se osjeti njen prepoznatljivo ugodni miris u džezvu se nalije ona voda i sačeka da ovaj put, pomješana sa kahvom, provri.

Pošto se skloni sa vatre u džezvu se nalije malo hladne vode, “nekoliko kapi”, da se teljva (tur.telva) ili talog spusti na dno. Tada se sipa u fildžane pored kojih se obično nađe kocka šećera ili rahatlokuma. Radi boljeg osjeta i uživanja u aromi prije pijenja kahve popije se čaša vode “da se pročisti grlo”.

 

 

Kahva se tradicionalno ne pije brzo, već polako, da se uživa u njoj ili narodski rečeno kahvedniše. Stariji Bošnjaci imali su običaj u zrna kahve mješati suhi karanfilić i zajedno ga mljeti kako bi kahva imala jaču aromu i miris. Za naš narod kahva je simbol dobrodošlice i gostoprimstva čemu svjedoči stari adet da se pri serviranju kahve za ukućane nađe uvijek jedan fildžan više za slučaj da u kuću dođe iznenadni musafir (gost).

20.01.2013.

Bosnian cakes: Čupavci

Dough:

2 1/3 cups of flour
1 1/2 tsp baking powder
4 tbsp of butter, room temperature
1 cup  + 2 tbsp of sugar
1/2 cup of milk
4 egg yolks + 4 egg whites mixed separately


Chocolate dip:

1 cup of semi sweet chocolate chips
2 sticks of butter
3/4 cup of milk

Coconut for outside of the cakes
5 cups or little more

Mix the butter with a cup of sugar and then add the egg yolks. Slowly add milk and flour with baking powder.
In a separate bowl mix egg whites until they are forming stiff peaks, just before they are ready add 2 tbsp of sugar. Carefully fold them into the dough.
Bake in a greased pan on 375 degrees for 25 to 30 minutes. Let it cool completely before cutting them into little cubes. I go for about 2x2 inches or little smaller.

For the chocolate dip melt your chocolate chips and milk in a pot on low heat  and when they are completely melted and smooth add butter. Let it cool of a little bit before dipping your lamingtons in it.


Make sure your coconut isn't in very big flakes. the ones I usually get I have to put in my food processor and pulse for a little bit or it looks very unattractive on the small cakes.

This is how I put them together. I dip each little cake into the chocolate and put into a prepared pan, letting the chocolate to soak in just a little bit,  making the process so much faster than doing it one by one into chocolate and then to coconut, and it is much less messy like this, too.
Once you have all the cakes dipped, roll them in the coconut, tapping a little bit so it gets as much as coating as possible. I put them into a plastic container and they are best eaten in a day or two when all the flavors come together.
20.01.2013.

CUISINE BOSNIAQUE: Le burek, sarma, palenta

Voilà la recette d'un plat que vous apprendrez à aimer, jusqu'à probablement l'adorer et en faire chez vous :

 Ingrédients: pâte à brick (500 g) • 300 g de viande hachée • quelques pommes de terre • 2 oignons • de l'huile et du beurre.

Préparation:Mélangez les pommes de terre, la viande,les oignons découpés. Dans le même temps, préparez la pâte et découpez-la pour être en mesure dela rouler. Fourrez avec la farce précédemment préparée etroulez pourobtenir de longs cylindres. Faites cuire 30 minutes au four, avec de l'huile, jusqu'à obtenir une pâte dorée et légèrement croustillante.

Le japrak et le sarma

Le japrak et le sarma sont des mets constitués de viande et de riz enroulés dans des feuilles de vigne ou de chou. On peut utiliser diverses viandes, et de nombreux cuisiniers ajoutent, avec le riz, des épices, du sel ou encore de fines herbes. Parfois, on utilise aussi une feuille de brocoli pour enrouler le tout.

Comme pour beaucoup de plats bosniens, japrak et sarma sont cuits à l'eau : immergés dans de l'eau bouillante pendant plusieurs heures. C'est également un mets qui nous vient de Turquie. Vous pourrez goûter à ce plat dans une aščinica.

 

Le Pura ou Palenta

Ce plat plaira particulièrement aux végétariens. Il est essentiellement constitué de semoule de maïs, souvent accompagnée de laitages (crème, fromage), voire de pommes de terre.

 

Japrak Pura, Palenta ou Cicvara
20.01.2013.

La cuisine Bosniaque

 

Les plats caractéristiques sont ceux que l'on mange volontiers àl'extérieur: les ćevapi, boulettes de viandes de bœuf et mouton haché dans un pain rond, le somun, fait avec du blé. Le tout est servi avec des oignons nouveaux et accompagné de crème laitière. La pita désigne une pâte quel'on nomme de différentes manières selon ce que l'on y met : le burek, avec viande hachée et oignons. La zeljanica aux épinards et fromage ou la krompiruša avec pommes de terre et oignons. Le sirnica est une pita à base de fromage blanc. Le sitni ćevap est constitué de carrés de viande cuits dans le bouillon avec des oignons et carottes et  est légèrement épicé.

A la maison, nous trouvons plus volontiers: le sarma,viande de bœuf avec duriz dans une feuille de vigne ou de chou. Cuit également dans le bouillon. Le sogan dolma est un oignon farci à la viande hachée  accompagné de riz et de vinaigre de pomme. Le bosanski lonac est une sorte de ragoût de viande et de légumes cuits lentement au four et servi dans un plat en céramique à bord haut. Le klepe est un ravioli de viande hachée. Le punjene paprike est un poivron farci à la viande hachée, accompagné de riz. Le priloga est un feuilleté à la viande tandis que le bosanski lonac est un plat traditionnel de légumes et viandes. Le bamija ou bamja est un plat mijoté avec des pois chiches, dela viande de bœuf, des légumes et de la crème fraîche, le « kalja » (mouton au jus et braisé sous la cendre avec des légumes de saison). Nous trouvons également le gulaš.

Pileći ražnjići- au poulet.

Ražnjići sa susamom : au veau.

Mućkalica : légumes et viande mélangés.

 

Pâtisserie : très sucrée au miel, pâte genre pain de Gênes, baklava, kadaif, ružice, hurmašice, čupavci, đuzlema, halva, brdari, etc.

 

Les fromages de Bosnie-Herzégovine

Les Bosniens  aiment les fromages, et on en fabrique différentes variétés dans le pays. L'un des plus célèbres est certainement le fromage de Travnik. Si vous vous rendez à Travnik, vous trouverez des étalages complets de ce type de fromage (proche de la feta), mais aussi des fromages de Vlašić.

Un autre fromage très célèbre en Bosnie est le fromage de Livno ou Livanjski sir. C'est un fromage de la catégorie des gruyères.

 

Le bosanski lonac

Le bosanski lonac (en français : le "pot bosnien") est cette fois-ci un mets typiquement bosnien, comme son nom l'indique. Il s'agit d'une potée de viandes et de légumes. Différentes viandes et légumes peuvent être utilisés, ce qui en fait de nombreuses variantes. C'est surtout dans sa manière de le préparer qu'on distingue le bosanski lonac d'une autre potée.

On découpe de larges tranches de viandes et de légumes, que l'on verse pèle-mêle dans un grand pot en céramique. Après on verse de l'eau dans le pot de manière à recouvrir le tout, on place le pot sur le feu et on laisse bouillir tout cela pendant plusieurs heures.

L'endroit idéal pour déguster le bosanski lonac est une aščinica, restaurant traditionnel bosniaque, particulièrement spécialisé dans tous les plats cuits à l'eau.

 

Pileća čorba Mućkalica
20.01.2013.

Bosniaca cucina

Ajvar (àivar). È una salsa molto gustosa preparata con peperoni rossi, melanzane e carote e conservata in barattoli di vetro.

Baklava (baklàva). Tipico dolce bosniaco a base di noci, zucchero e pasta sfoglia. Viene cotto in forno.

Burek (bùrek). È una pietanza molto diffusa a base di carne di vitello, farina bianca, cipolla, sale e pepe. Viene venduta in appositi chioschi sia in Bosnia-Erzegovina sia negli altri Paesi dell'ex Jugoslavia.

Ćevapčići (cievàpcici). Piccole polpette di carne cotte alla griglia e poste in una focaccia calda insieme a della cipolla tritata. Questa pietanza di solito viene servita insieme a yogurt bianco e pepe. La si vende in apposite rosticcerie chiamate ćevapdžinica (cievàbginiza).

Kolač od trešanja (kolàci od trèshagna). Pasticcini preparati con limone, zucchero vanigliato, uova, farina e ciliegie.

Krofne (kròfne). Palline di pasta di bignè fritte e passate nello zucchero.

Kompot (kòmpot). Frutta bollita nell'acqua e zucchero, servita fredda insieme allo sciroppo in cui è stata cotta.

Musaka (musàka). È un secondo piatto composto da vari strati di patate tagliate a fette, carne tritata di vitello, olio, paprika, sale e pepe e cotto al forno. A fine cottura viene aggiunto dell'uovo sbattuto.

Sirnica (sìrniza). È un piatto simile al burek, ma al posto della carne viene usato un formaggio morbido (simile alla ricotta) con l'aggiunta di prezzemolo.

Šape (shàpe). Dolce preparato con farina, noci, burro e uova. Si cuoce al forno e a fine cottura si cosparge con dello zucchero.

Uštipci (ùshtipzi). Dolce a base di pastella fatta con farina, sale e lievito. Può essere farcito con marmellata o crema pasticcera.

 

20.01.2013.

Mješano meso (Grillteller, Mixed grill)

Contents of plates:

Ćevapi, ražnjići, hrenovke, luk, sir, piletina, ajvar...

Ćevapi, ražnjići, hot dogs, onion, cheese, chicken, ajvar, etc

20.01.2013.

Bosanski Lonac – bosnischer Eintopf

Zutaten:

1 kg Rind oder Hammelfleisch

125 g geräucherter Pastrma (bosnischer Speck von Rind)

ein Kalbsfuß (falls vorhanden)

200 ml Weißwein

2 EL Weinessig

6 Knoblauchzehen

200 g Zwiebeln

750 g Kartoffeln

100 g kleingeschnittene Möhren

Petersilie, Dill, Salz, Pfeffer, Pastinaken Wurzel

Zubereitung: Ist kein geräucherter Pastrma zur Hand, kann man sich auch mit 80 g Butter aushelfen. Auch das Gemüse kleinschneiden. In einen ausreichend großen Topf nun in abwechselnden Schichten das Fleisch und das Gemüse geben. Jede Schicht nach Geschmack mit Salz und Pfeffer würzen und das Ganze mit dem Wein und Wasser übergießen. Bei einer Temperatur von zunächst 175 Grad in den vorgeheizten Backofen stellen. Nach einer Stunde die Temperatur auf 150 Grad senken und den Eintopf noch eine Stunde schmoren lassen.

Bosnian Pastrma (dried beef)
20.01.2013.

Đuveč-Reis

Zutaten:

200 g Reis

eine Prise Salz

etwa 1 l Wasser

50–80 g Fett

2 zerkleinerte Zwiebeln

1 zerkleinerte Paprikaschote.

Zubereitung: Reis, Zwiebeln und Paprikaschote vorsichtig im Fett garen. Das zuvor erhitzte Wasser dazugeben, umrühren und bei geringer Temperatur köcheln lassen, etwas Salz hinzugeben.

20.01.2013.

Bosanske ćufte – bosnische Fleischklöße

Zutaten:

600 g gehacktes Rinder- oder Hammelfleisch

5 EL Mehl

1 Ei

Salz, 400 g Fett

Überzug:

200 ml Schmand

3 Eier

1 EL gehackter Kümmel

30 g Butter

Zubereitung: Das Hackfleisch mit Mehl, Salz und Eiern vermengen und aus der Masse kleine Klöße formen. Die Butter in eine Auflaufform geben und mit Mehl bestäuben. Die Klöße darin etwa 30 Minuten im Ofen backen. In einem zweiten Topf werden die Eier mit der Milch, Kümmel und einer Prise Salz verrührt, anschließend über die Klöße gegeben und diese 15 Minuten abgedeckt stehen gelassen.

20.01.2013.

Bosanske hurmašice

Zutaten:

250 g Butter

250 g Mehl

100 ml Schmand

1 Eigelb

 

Für den Sirup:

375 g Zucker

200 g Wasser

1 zerkleinerte Vanillestange oder

3 Päckchen Vanillezucker

1 EL Zitronensaft

Zubereitung: Die Butter schaumig rühren, dann mit der Milch, dem Eigelb und dem Mehl zu einem Teig verrühren. Den Teig ausrollen und in etwa daumengroße Stücke schneiden. Ein Backblech mit Butter einfetten und mit Mehl bestäuben. Die Teigstücke darauf verteilen und bei 230 Grad etwa 20 Minuten backen. In der Zwischenzeit kann man aus Wasser, Zucker und Vanillezucker den Sirup anrühren, kochen und mit Zitronensaft abschmecken. Die gebackenen Hurmašice nur einige wenige Minuten abkühlen lassen, um sie dann mit dem heißen Sirup zu übergießen.

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Bosniaque hurmašice

 

Pour 12 - 15 pièces

2 plaques et 2 feuilles de papier sulfurisé

pâte:
175 g de beurre, ramolli
150 g de sucre
½ citron, zeste râpé
1 oeuf
250 g de farine
½ sachet de poudre à lever

sirop:
500 g de sucre
7,5 dl d'eau
½ sachet de sucre vanillé

-Pâte: travailler le beurre en pommade jusqu'à formation de pointes. Ajouter le sucre, le zeste de citron et l'oeuf, remuer jusqu'au blanchiment de la masse. Mélanger la farine et la poudre à lever, tamiser dans la pâte, remuer brièvement et former une boule. Envelopper de film alimentaire et réserver 15 - 20 min au frais.

-Partager la pâte en 12 - 15 pièces ovales. Disposer de façon bien espacée sur les plaques chemisées de papier sulfurisé et réserver encore 15 - 20 min au frais.

-Cuire 15 - 20 min au milieu du four préchauffé à 180°C.

-Sirop: porter tous les ingrédients à ébullition et laisser mijoter 20 min.

-Disposer les gâteaux dans une assiette creuse ou dans un grand bol et arroser de sirop.

 


 

20.01.2013.

Rehvanija or Rahvanija

 

Rehvanija is a Lemony Syrup Cake from Bosnia and Sandžak.

Ingredients:


12 organic or free-range eggs, room temperature
1 teaspoon vanilla essence
6 heaped tablespoons (70g) self raising flour, sifted
6 heaped tablespoons (95g) semolina flour, sifted
Zest of 1 lemon (optional)

                             
Syrup

4 cups (880g) caster sugar
5 cups (1.25L) water
2-3 pieces of lemon peel
1 teaspoon lemon essence (or replace with a squeeze of lemon juice)

Method


1) Preheat oven to 180ºC and grease a large rectangular baking tray.

2) Beat eggs and vanilla essence in a large mixing bowl with an electric mixer until tick and creamy (8-10 minutes). Using a large metal spoon fold in self raising flour, semolina and lemon zest (optional). Pour mix into prepared baking tray. Bake for 40 minutes or until cooked through. Remove from oven and allow to cool completely.

3) For syrup, bring water, sugar and lemon peel to the boil, then reduce heat and simmer for 20 minutes or until thick and syrupy.

4) While the syrup is hot, drizzle 2-3 tablespoons over the cool cake and cut into 4-5cm wide horizontal strips. Drizzle over another 2-3 tablespoons and cut the cake on a 40º angle into diamond pieces. Add the lemon essence (optional) or a squeeze of lemon juice to the syrup, stir through and and gently pour over the cake. Cover tightly with a sheet of foil (5-10 minutes). Allow to completely cool and refrigerate.

5) Serve cold or at room temperature with a dollop of double cream and lightly toasted flaked almonds and a strong Bosnian coffee.

 

19.01.2013.

Bosanski kuhar

Prof.dr.Lamija Hadžiosmanović ne samo da propagira bosansku tradiciju i kulturu, ona i živu u duhu kako su živjele njena majka Esma i nana Fatima.

Bosanski ćilim, ibrik i bakrena tabla na podu, polica sa knjigama i heklane salvete na velikom zidu u dnevnoj sobi, na stolu nekoliko razbacanih knjiga što ih profesorica čita pred spavanje... Cigarete i domaći sok od ruže, telefon i vaza sa nekog putovanja.

Upravo u ovoj sobi bosanskog ambijenta na prvom katu zgrade u ulici Behdžeta Mutevelića u sarajevskom naselju Grbavica, nastala je knjiga „Bosanski kuhar“ koja je početkom marta 2010.godine na 15.finalnoj sesiji „Gurmand World Cockbok Fair Awards“ u Parizu, u konkurenciji između 200 naslova pisanih na 46 jezika iz 136 zemalja svijeta proglašena najboljom knjigom u oblasti kulinarstva. Prof.dr.Lamija Hadžiosmanović, autorica „Bosanskog kuhara“ i ugledna profesorica sa Filozofskog fakulteta u Sarajevu, iako to nerado priznaje kaže da je očekivala neku nagradu ali se nije nadala baš ovolikom priznanju.

 

PRIZNANJE SVJETSKOG RENOMEA

 

-Ovo je još jedna potvrda da je bosanskohercegovačka kulturna baština od neprocjenjive vrijednosti,  u ovom slučaju mislim konkretno na našu tradicionalnu kuhinju. Nažalost, na to nam izgleda moraju ukazati drugi. Žalosno je što smo sami neka jela svjetskog renomea potisnuli u zaborav, u tek rjetke familije oko Sarajeva, Travnika, Banja Luke, Mostara, Stoca, a prihvatili svu brzu i nezdravu hranu koja nam dolazi sa zapada. Pitam se čime ćemo se ponositi još za nekoliko godina. To sebi nismo smjeli dozvoliti. Narod bez kulture, običaja, jezika i nije narod. Nadam se da će moja knjiga barem donekle vratiti i sačuvati bosansku kuhinju u njenom izvornom obliku, a kroz druge knjige borit ću se za očuvanje turbeta, literature, arhitekture.... – objašnjava nam na početku razgovora prof.dr.Hadžiosmanović.

Ugledna profesorica cijeli život se bavila posve drugim stvarima. Orijentalistiku na Filozofskom fakultetu u Sarajevu završila je '60-ih godina, islamsku civilizaciju magistrirala u Kairu a bibliotekarstvo u rodnom Sarajevu. Ipak, kaže, bosanski običaji, kultura, kuhinja i druge kulturne vrijednosti naše zemlje oduvijek su joj bili na srcu. Voli kuhati ali ne i jesti. Ljubav prema kuhinji, ali i Bosni općenito, ponijela je iz kuće.

 

SJEĆANJA ZLATA VRIJEDNA

 

-Kuhinja je u BiH uvijek zauzimala važno mjesto. Kada sam bila mala, a tada smo živjeli na čaršiji u ulici Sagrdžije sjećam se da je u mahali bila jedna ili dvije aščikadune, mi bi danas rekli ona koja najbolje kuha u mahali. Svoje aščikadune su imale i druge mahale, i one su se pozivale da spreme jela kada bi neko organizovao ifar, ispraćaj sina u vojsku, udavao kćer, i slično. Ta aščikaduna nije ulazila svakome u kuću, već samo uglednim familijama. To nam govori koliko je važna institucija kuhinje bila u Sarajevu, u Bosni i Hercegovini općenito. Čini mi se da se posljednja aščikaduna iz naše mahale zvala Hanumica. Sjećam se i oni običaja pranja ruku prije i poslije jela. Jednostavno, jelu i kuhinji se pridavao poseban značaj koji se danas sve više gubi – govori ugledna profesorica.

Burek se, prisjeća se prof.Hadžiosmanović, nekada pravio na sedam različitih načina: učkurli burek, cigara burek, puh burek...., nažalost, kaže, toga više nema. Zeljanica se, nastavlja, pravi toliko debela da je ni krava ne bi pojela. S druge strane, tradicionalna jela koja su i sačuvana, uproštena su i poprilično izmjenjena.

-Bosanska  kuhinja je izuzetno skupa i zahtjevna, sa dosta povrća i mesa. Ali zbog toga i jeste toliko cjenjena i kvalitetna. Naše nane i nene osim kravljeg masla nisu koristile druge masti. Pošto bi današnja domaćica kupila kravlje maslo. A čitam da je nedavno jedno američko istraživanje pokazalo da je baš kravlje maslo najkvalitetnije na svijetu i da jedino ono nije štetno.

 

NEMA JELA „NABRZAKA“

 

Iako je u poznim godinama, prof.Hadžiosmanović je vesela i elokventna. Smije se. Drago joj je da je njen kuhar izazvao toliko pažnje. Nada se da će njena knjiga biti veliki podstrek za očuvanje bosanske kuhinje. Zbog toga je, kaže, i jeste pisala. Recepte je prikupljala cijelu godinu i po.

-Današnje domaćice griješe u samom startu. Niti jedno bosansko jelo se ne može napraviti za nekoliko minuta, kao ova moderna jela. Ako na zelje samo naspete vode i ostavite ga da se kuha, to slobodno možete kasnije baciti. Povrće treba da se iskuha na vlastitom soku, na laganoj vatri. Voda se dodaje fildžan po fildžan, baš kao što se i kolači agdom zalijevaju fildžan po fildžan. U bosanskoj kuhinji mora dominirati tabijat i ljubav – za kraj otkriva naša poznata profesorica.

 http://www.scribd.com/doc/121250656/Bosanski-kuhar-Bosnian-Cook

e-book "Bosanska sofra" / "Bosnian cuisine":

 http://www.scribd.com/doc/120368747/BOSANSKA-SOFRA

 

18.01.2013.

Podvarak

Wash the sauerkraut under cold running water, then soak it in cold water 10 to 20 minutes to reduce its sourness. Squeeze it dry by the handful. Salt chicken pieces generously. Brown chicken well in nonstick skillet using 1 tablespoon oil. As each piece browns, remove to a plater until all the chicken is done. Set aside. In the same skillet, heat the other tablespoon of oil and saute onions and garlic until slightly translucent. Add the sauerkraut, chilli peppers, and a few grindings of black pepper. Cook uncovered for 10 minutes over medium heat. Using tongs lay chicken pieces on top of sauerkraut. Pour chicken stock over chicken. Bring the liquid to a boil. Reduce heat to low. Cook, covered, for 45 minutes or until chicken is tender. Serve the sauerkraut on a platter with the chicken.

18.01.2013.

Gulaš

Gulaš (GOO-yash): the famous Bosnian stew made traditionally from cubes of beef with onion, potato, caraway seed and paprika.

17.01.2013.

Dolma od tikvica

Dolma od tikvica, zucchini (or vegetable marrow) stuffed with minced beef and veal  mixed together with rice.

A variation is punjena paprika in which a sweet pepper replaces the zucchini, tomato is mixed with the rice stuffing, and a thick, fresh tomato sauce added.

17.01.2013.

Musaka

Musaka is fresh meat minced and roasted in an oven with finely sliced egg-plant and covered, before cooking, with a sauce made of whipped eggs and milk.

17.01.2013.

Bosnian Kapama

Kapama consists of mutton cooked together with spinach and green onions and served with a sauce of curdled milk.

17.01.2013.

Kalja

Bosnian Kalja is a mixture of finely chopped cabbage and mutton prepared after the manner of “pot-au-feu."

16.01.2013.

How to make Bosnian coffee

Kahva is coffee in Bosnian language. Word kahva coming from Arabic word qahwa. Coffee is the beverage of all classes, and always a taken without milk and sugar.

A dark roast of coffee, preferably freshly roasted, should be used. The beans are placed in a cylindrical brass coffee mill (mlin) and ground to a fine powder. Muscular non-Bosnian males will be astounded by the effort required and the aplomb with which Bosnian females grind up the required amount. Usually, one ordinary mlin filled to capacity will provide enough coffee for one standard coffee-pot and will serve 4-6 persons. When the coffee is ground, or while it is being ground, fill a standard coffee pot with water on fire.

Džezva or jezva  is made of copper, in the shape of a truncated cone with flaring lip and a long brass handle. The standard one is about 9 cm high, 8 cm in diameter at the base, and holds about 225 ml.

In put džezva two teaspoons of coffee and  stir as long as smells. Pour off enough very hot water from pot. Place the džezva back on the fire and allow to come to a boil, removing quickly to prevent the froth from overflowing. Repeat this twice more.

The grounds may be settled by pouring in the cup a few drops of cold water that has been kept aside, but this must be done so as not to disturb the froth (pjena) on the coffee. When in doubt, do not pour in the cold water but wait for the grounds to settle; do not, however, wait too long or the pjena will disappear. Pour a little pjena in each fildzan. Then pour the coffee out into fildžani, floating the pjena. Before drinking coffee, drink one glass of water.

Kahvedžija –  one who enjoys in coffee.

Kahvenisati – a Bosnian form of Turkish term verb „to drink coffee“

Kahvenjaci – a Bosnian word form of Turkish term for coffee dishes.

 

 

džezva or jezva
11.01.2013.

Bosnian desserts

Zerde (dish of sweetened rice colored with saffron),


Baklava (sweet pastry, generally cut into diamand-shaped pieces),


Hošaf (cold drink of steewed fruit with an abundance of juice),


Sutlija, Sutlijaš or Pilav  (sweet pudding with milk, rice, sugar, almond),


Muhalebija (sweet milk pudding of rice flour).

11.01.2013.

Bosnian desserts

Hošaf – a sour-sweet compote, word hošaf coming  from Persian, literally meaning, nice water. Most Bosniaks will have hošaf with their meal , for dessert.

11.01.2013.

Bosnian desserts - ZERDE

Zerde (zerr-dee) in Persian means „yellow“. A sweet Iranian pudding flavored with cinnamon, rosewater, and saffron. In picture the bosnian version zerde. Ingredients: sugar, water, caramel, rice, nišesta, walnuts.

Zerdelija is bosnian name for apricot.

11.01.2013.

Sofra

Der Tisch heißt bei ihnen Sofra, bei den Christen gewöhnlich stolica, und steht auf einer  Decke, damit die Abfälle nicht auf die bloße Erde fallen. Vor dem Essen waschen sie sich die Hände mittels ibrik und legen (Krug und Becken), dann setzen sie sich um den Tisch auf oder auf den bloßen Boden. Eine lange Serviette zieht sich um den Tisch über die Knie aller Tischgenossen, sofra-marama. Während des Essens wird wenig gesprochen, da man glaubt, daß Engel (Meleki) während des Essens den Tisch auf den Händen halten.

10.01.2013.

Die Bosnische Küche

Bei den Süßigkeiten hat sich der orientalische Einfluss durchsetzen können, so sind ziemlich viele Süßmahlzeiten mit dem übersüßen Überguss aufgemotzt. Baklava, Hurmašice, Lutma. Das sind alles supersüße Köstlichkeiten, deren Zuckergehalt schon an der Radioaktivität grenzt.

Was ich ganz gerne esse ist “tufahija”. Das ist ein Apfel, gekocht und dann mit Wahlnüssen, Schlagcreme, usw. befüllt. Schmeckt spitze und die Obstnote ist mir viel lieber als die supersüßen Schwergewichtler wie Baklava.

Kleine Süßigkeit, die man oft zum Kaffe bekommt heisst „Lokum“. Es ist ein geleartiges Zeug mit Nüssen. Es ist auch ziemlich süß, aber gerade zum Kaffe passt es unersetzlich.

 

Rahatlokum Baklava
10.01.2013.

Die Bosnische Küche: Bosanski lonac

“Bosanski lonac“ (bosnischer Eintopf) ist ein speziell vorbereitetes Essen aus drei verschiedenen Fleischsorten und viel Gemüse. Alles gemischt wird lange gekocht in einem speziellen Gefäß.

10.01.2013.

Die Bosnische Küche: Burek und Pita

Das was Sie überall in Bosnien bekommen ist „Pita“, vor allem Burek. Pita ist eigentlich Strudel gefüllt mit Fleisch, Käse, Kartoffeln, Kürbis, Sauerkraut oder wasauchimmer. Der Teig wird ganz dünn gemacht, gefüllt und gerollt. Das Gerollte packt man kreisförmig in ein Backblech und kurz vor dem fertig werden, wird es einmal mit heißem Wasser gegossen damit es nicht hart bleibt.

Zum Pita kriegt man meistens eine passende Beilage. Zum Burek passt am besten ein Joghurt. Kartoffelstrudel (auch „krompirusa“ genannt) genießt man am besten mit Sauerkraut, usw.

10.01.2013.

Bosnian Japrak (Stuffed Vine Leaves)

Bosnian Japrak is a most adaptable dish since almost any kind of white meat can be used. Thirty or forty vine leaves will be necessary, together with ½  kilogram of veal or lamb, 1 tablespoon lard (margarine), 1 onion, 80 grams rice, dill and salt to taste. Pour salted water over the vine leaves to soften them, then wash thoroughly in cold water, the salted water having been hot but not boiling. Mince the veal or lamb and fry it in lard with the onions finely minced. When cooked but not dry, remove from the fire, add salt and dill to taste and 80 grams of half cooked rice. Add i whole egg and mix thoroughly. Fill the leaves with this mixture and wrap closely, securing with some fine string if necessary. Place in a dish, pour a little water over and cover with a lid so that no steam can escape.

Allow to cook very slowly for about 45 minutes and then make the following sauce. Place i tablespoon margarine in a saucepan together with i tablespoon flour and cook till brown stirring well to prevent lumps, add a little water and stir and simmer until the mixture thickens. Then add a cup of white wine and another of sour milk or sour cream. Pour over the Japrak and boil the next 10 minutes.

10.01.2013.

SARMA

Now here is a recipe for stuffed cabbage leaves the Bosnian name of which is SARMA  the ingredients for which are as follows: 1 large or 2 small cabbages, 1 tablespoon lard, 2 onions, 3/4 kilogram beef or veal,  1 egg, pepper and salt, 1 tablespoon uncooked rice, 2 green paprikas.

Wash and remove the outer leaves-- of the cabbages and scoop out the centre from the bottom. Place the hollowed-out cabbage in a deep saucepan and steam in boiling water, then remove from the fire when the leaves begin to divide but the cabbage must not be strained. As the leaves fall apart remove them and lay them on a large dish. Meanwhile prepare the stuffing in the following way. Heat the lard in a saucepan and add the 2 finely chopped onions which must be fried until golden brown, then add the minced veal or beef and continue frying. When the meat is cooked (it should really be raw and not previously-cooked) leave to cool and add 1 egg, pepper and the rice. Then leave to get quite cold and wrap a small portion on this mixture in each leaf. Cook as in the previous recipe.

10.01.2013.

PUNJENI PLAVI PATLIDŽANI

PUNJENI PLAVI PATLIDZANI (Stuffed Aubergine) and the ingredients include 5 aubergines, 2 eggs, 2 tablespoons breadcrumbs, 2 tablespoons sour cream, parsley, i onion; i green paprika and ½  kilogram tomatoes.

Simmer the aubergines until cooked and slice in half. Remove the centre and mix it with the beaten egg, breadcrumbs, sour cream, finely chopped parsley, onion and paprikas. Add salt and a little oil. Filled the aubergines with this mixture and place the halves together again. Make a sauce with half kilogram tomatoes, cooked separately in their own juice with half a parsnip, and then strain, and then pour this over the the aubergines. Cook slowly together very slowly for about 45 minutes in the oven, covering the pan for the last half of the time if necessary.

09.01.2013.

BOSNIAN MEAT BALLS •BOSANSKE ĆUFTE

The word "ćufte" is of Arab origin and It means that something is minced or chopped. As minced meat is used for this dish, It is called ćufte.

Serves 6 — 8.

1/4 cup fat

1 1/2 lbs. mutton or beef

1 pint yoghurt

2/3 cup flour

2 ozs. caraway seeds

5 eggs

Salt

Mix the minced meat and flour with 1 egg and salt. Knead the mixture well. Form small balls. Put them Into a buttered or oiled and floured ovenproof dish and bake in a moderate oven, 375 F., for 45 minutes. Beat 4 eggs, stir in yoghurt. Pound the caraway seeds and add them to the yoghurt. Pour the mixture over the ćufte reduce the heat at 350 F. and bake for 15—20 minutes.

 

09.01.2013.

CRIPULJA (Bosnian Dish)

1 kilogram fat beef, ¼  a smooth cabbage, 1 carrot, 3 tomatoes, 4 large potatoes, 2 green paprikas, 1 parsnip, a few haricot beans, ¼  a red cabbage, a few black peppers, 3 onions. Slice the meat and vegetables and lay alternate layers of meat and vegetables in a casserole lightly salting each layer. Over this pour a small bottle of white wine. Place the lid closely on the casserole and leave to simmer for at least 2 ½  hours. Do not stir or the vegetables will break. Serve in the casserole.

09.01.2013.

Halva

Here is a slightly different recipe for making Bosnian halva, and the ingredients are as follows: ½  cup sugar, 1 good cup water, 1 cup semolina, 2 oz. butter, 1 tablespoon blanched chopped almonds.

Fry the semolina and almonds in butter till the mixture is a good sandy brown, stirring all the time to prevent it from catching. Meanwhile, boil the sugar and water together and, while boiling, add it to the semolina mixture till this takes on the consistency of thick marzipan. Shake in a greased mould. When cold turn out and sprinkle with castor sugar and powdered cinnamon. If the halva is heavy, the semolina has not been fried sufficiently. Almonds may be omitted in wartime.

09.01.2013.

BOSNIAN CAKES "GURABIJE" (HONEY SWEETS)

You will need 310 grams lard, 1 egg, 1 yolk egg, ¼ kilogram honey, 800 grams flour and 1 large teacup sugar. Beat the lard until it is creamy, then beat in one after the other the sugar, honey, egg, yolk of egg and lastly the flour. Then beat with a wooden spoon until the mixture forms an easily nahdled pastry, then lay it on a board and cut into small pieces. Roll these pieces into balls in the palm of the hand and press them on top with the thumb. Place on a buttered baking sheet and cook in a moderate oven until brown. Keep for 2 or 3 days before eating.

09.01.2013.

Sutlijaš

Uzeti jednu mjeru prokuhane riže, dvije i po mlijeka, jednu i po mjeru vode, a šećera po želji. Mlijeko, voda i riža se kuhaju u posudi na vatri dok se ne svari, ali mora biti čorbasto, a riža kuhana. Ubaci se šećer i još malo kuha. Sutlijaš se izlije na tanjire i ohladi a zatim se servira.

09.01.2013.

Đulbešećer

Crveni listovi ruže bez cvijeta (ruža đulbešećerka) isitne se na male komadiće, a zatim prosije kroz sito da se odstrani trunje. Na pola kilograma ružinog lista uzima se kilogram i po šećera kristala. Napravi se agda, to jest šećer se istopi u vodi i na vatri kuha dok ne požuti, a zatim se uspe ruža i kuha dok ne postane mekahna. Doda se limunov sok i karanfilčić.

Đulbešećer - type of preserves (made from rose petals)

08.01.2013.

Bosniak love poems

O Fatima, may the thunder strike you,

For you  tried to make sweet pastry,

To bake it, may the thunder strike you!

What was the use of putting wood in the stove,

That sorrow might seize your heart!“

When Fatima took out the pan,

She threw it to the ground.

I came to talk with Fatima,

And Fatima was sitting in the kitchen.

What need to put honey on the pastry?

Fata has drowned it with her tears!

Almasa Zvizdović, Gacko, May 20, 1935.

05.01.2013.

HOW TO MAKE BOSNIAN PITA?

For what pizza is to Italians, pita is to Bosniaks!

http://www.youtube.com/watch?v=JYr9pD1J4Cg

 

Bosnia-Herzegovenia's food is somewhat similar to Kosova food, though connoisseurs claim Turkish influences are strong. Specialties include skewered meat, stuffed onions, boned chicken with wheat, pita, burek (meat pie), and Bosanski lonac (Bosnian pot), an absolutely delicious meat- and- vegetable stew made with white wine in an earthenware pot.

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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