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.


Les ćevapi

Ćevapčići was a special Bosniak dish and had no connection to Turkey or Greece, which had a similar food, but in name only: kebab.

Les ćevapi (ou ćevapčići) sont le plat incontournable. Il s'agit d'un mets simple, qui se consomme assez rapidement et un peu partout, en salon comme dans la rue. Les ćevapi sont des petites saucisses de viande (boeuf et/ou agneau), présentées dans un pain circulaire (sorte de pain pita) : le somun. Le tout accompagné d'oignons, et en général de fromage blanc. On a souvent une douzaine de petites saucisses par pain, ce qui en fait un repas déjà assez copieux.

 Mais les Bosniaques en ont fait une telle spécialité qu'il existe des variantes dans chaque ville du pays : ainsi, les ćevapi de Sarajevo  ne sont pas tout à fait les mêmes que ceux de Travnik.

Beaucoup d'étrangers mangent les ćevapi comme un vulgaire sandwich, en croquant dedans à pleine bouche. En réalité, il faut arracher un morceau de pain, le tremper dans le fromage blanc, et le porter à la bouche en même qu'une saucisse et des oignons.

L'endroit idéal pour manger des ćevapi, c'est la čevabdžinica, restaurant spécialisé dans cet art culinaire. Vous en trouverez dans toutes les villes bosniennes, et même plusieurs par ville.

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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