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.

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.

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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