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 cakes: Čupavci


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.
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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