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.


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).


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.


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.



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.

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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