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.


ZELJANICA (Crusty Spinach Souffle Pie)

2 pounds phyllo dough (available frozen at many food stores)

6 eggs

1 pound feta cheese

1 pound creamed cottage cheese

1 pound cream cheese

1 pound spinach, cooked, drained, and chopped

2 cups whole milk

1 cup vegetable oil



1) Thaw the phyllo (jufka or juhka) and allow it to reach room temperature before proceeding.

2) Preheat the oven to 400.

3) Beat the eggs and blend in the feta, using a potato masher to break it up. Add the cottage cheese, cream cheese, spinach, and milk; mix well.

4) Grease a large baking pan (about 10 inches in diameter and 4 inches deep) with oil. Lay three or four sheets of phyllo into the pan, letting the edges hang over. Sprinkle them with oil and then with a little water.

5) Place about 1 ½  cups of the cheese filling onto the phyllo and cover it with three or four more sheets; again sprinkle it with oil and water. Repeat these steps until all the filling is used. Top the pie with four more sheets of phyllo and sprinkle them with oil only. Tuck the edges of the overhanging phyllo sheets in under the pie.

6) Bake the pie for 45 minutes.

Bosnian Cook
<< 02/2013 >>

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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