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 boissons de Bosnie-Herzégovine

Niveau alcool, les Bosniaques (Musulmans) en boivent peu, ou pas, les Catholiques et les Chrétiens orthodoxes en boivent un peu plus. Ici, comme dans de nombreux pays slaves, l'eau de vie la plus populaire est la rakija, alcool de fruits. En Bosnie, c'est surtout la slivovica ou šljivovica (alcool de prunes) qui est appréciée.

Au niveau des vins, il n'en existe pas une grande variété. La majorité d'entre eux sont produits en Herzegovine, il s'agit donc de vins méditerranéens. N'oublions pas non plus plusieurs variétés de bière, dont la fameuse Sarajevsko pivo !

Mais la boisson qui remporte la palme d'or en Bosnie, c'est évidemment le café ou Bosanska kahva. Préparer et servir le café, ici, est tout un art. A apprécier au restaurant, mais aussi et surtout chez les Bosniaques qui vous inviteront.

Aščija (turc : ahçi/ asci : cuisinier) se retrouve en bulgare (ahcija),  uo bosnia aščinica.

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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