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.



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


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.



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.



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.



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.



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.



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)

Bosnian Cook
<< 01/2013 >>

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.

*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.


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