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.

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.


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.

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