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Bosnia and Herzegovina (Bosnian Recipes)

World Cuisine Recipes

   Although Bosnia and Herzegovina reunites three major ethnical groups the preparation methods of cooking and the cuisines are mostly the same. Being a Balkan country, Bosnian cuisine offers a variety of dishes made out of meat particularly Beef, Pork and Lamb. Still, traditional so-called vegetarian dishes like beans or Grah are cooked with Bacon or smoked meats. Fast food, except cevapi and pita consists of pizza, hamburgers and hot dogs. Bread is consumed with all savory foods. Anywhere you go in Bosnia and Herzegovina you will not find spicy food - for spicing their food they use Vegeta which is a mixture of dry vegetables and in a very small quantity chilly. The most popular food in Sarajevo are Cevapi, the omnipresent Balkan kebab, and numerous variations of pita, a slimy pastry made of file dough and stuffed with meat (Burek), cheese (Sirnica), spinach (Zeljanica) or apple (Jabukovasa). In Mostar, you can serve Trout, which is the local specialty.
Beg's Soup

1 kg Chicken meat
Carrots celery root
50 g okra
20 g rice
2 dl sour cream
3 yolks freshly
Squeezed lemon juice
Cooking Instructions:
Mix meat and vegetables in the water, add salt and boil. When done, separate the liquid from the solid parts of soup and cut the meat and the vegetables in small pieces. When cut, re-add them to the liquid you drained previously. Put the entire package to be boiled and add previously cooked rice and okra. Before serving, add yolks and sour cream to the soup.
Bosnian Pot

3 lb lamb or beef, cut into cubes
1 cup finely chopped onion
1 tbsp finely chopped garlic
1 cup finely chopped parsley
1/4 cup finely chopped celery leaves
1 tbsp salt
2 tsp pepper
3 bay leaves
1/2 cup butter
1 cup sliced carrots
1 cup chopped kohlrabi
1/2 cup chopped parsley root
1/2 cup chopped celery root
1 cup green beans, cut into 1" pieces
2 red bell peppers, seeded and cut into squares
2 cups tomatoes, peeled, seeded and quartered
3 cups potatoes, cut into cubes
2 leeks, cleaned and cut into 1/2" slices
1 cup coarsely chopped cabbage
1/2 tsp hot paprika or cayenne, or to taste
6 cups water
1/4 cup vinegar
Cooking Instructions:
Preheat the oven to 350F. Rinse the meat and put in a colander to drain. Combine the onion, garlic, parsley, celery leaves, salt, pepper, and bay leaves. Melt the butter in a large, oven-proof stew pot, and then put alternate layers of vegetables and meat, sprinkling some of the onion/garlic/parsley combination on top of each layer. Combine the water and vinegar, and pour it into the pot. Cover the pot with a lid or aluminium foil, and bake until everything is tender, about 3 hours.
Cevapi (Grilled Lamb and Beef Meatballs)

1 tbsp lard or butter
1/2 yellow onion, finely chopped
1 garlic clove, finely chopped
1 lb lean lamb
1 lb lean beef
1 egg white, lightly beaten
1tbsp sweet paprika
2 tbsp onions, finely chopped
Cooking Instructions:
Heat the butter or lard in a small frying pan and when it starts to foam add the onions and garlic. Fry stirring occasionally, until soft, for around 6 to 8 minutes. Meanwhile, mix the lamb, beef, egg and spices in a bowl. When ready, add the onion and garlic mixture. Mix well. Shape into small cylinders, approximately 1" x 2" and arrange in a plate. Cover with plastic wrap, wax paper or a towel and refrigerate for one hour or longer to let the flavours settle and the mixture become firm. Grill or pan fry in medium heat until done to your preference. Serve sprinkled with chopped onions and accompanied with pita bread.

6 cooking apples
2 cups of walnuts, finely chopped
1/2 cup sultanas or raisins
2 1/2 cup sugar
whipping cream, whipped
Cooking Instructions:
Peel and core the apples. Mix the walnuts and sultanas. Arrange apples on a baking dish, and fill cavities with the walnut mixture. Dissolve the sugar in water and pour over the apples. Cook until the apples are soft but not soggy! Serve cold with whipped cream.
No-Bake Chocolate War Cake
Serving: 8
1/2 cup Cooking oil
1/2 cup Milk powder
1/2 cup Sugar
1/2 cup Cocoa powder
1 3/4 cup Water
8 slc Sandwich bread, torn into bite-size piece
War Cake Icing:
4 tbl Milk powder
3 tbl Flour
3 tbl Sugar
1 tbl Cocoa powder
1 cup Water
Cooking Instructions:
Place cooking oil, milk powder, sugar and cocoa powder in large saucepan and stir to combine. Add water and place mixture over medium heat, stirring constantly until blended. Gradually add bread pieces until mixture forms single piece. Spread mixture in 1 (8x5 1/2-inch, 1 1/2 cup-capacity) oval gratin dish and let cool. Spread War Cake Icing on cooled cake and serve. War Cake Icing: Place milk powder, flour, sugar, cocoa powder and water in saucepan. Cook over medium heat until ingredients form frosting-like consistency. Let cool before spreading on cake.
Bosnian Spinach Pie (Zeljanica)

1 package filo pastry
2 bags washed fresh spinach
2 eggs
1/4 cup sour cream
1/2 lb ricotta or cottage cheese
Olive oil
1 1/2teaspoons salt
Plain yogurt, optional
Cooking Instructions:
Preheat oven to 350F. Wash and drain spinach. Chop spinach and put in a big glass bowl. Add salt and mix with hands. Leave for about 10 minutes and then drain the excessive water. Mix together eggs and sour cream and add to spinach. Add cheese to the mixture. Grease a baking pan. Take filo sheets and lay them on a dry surface. (While adding the filling, you may wish to cover the sheets with a dry towel and then a damp one to keep it from drying out or flaking). Place one sheet of pastry into the pan and cut away excess. Brush with oil, using either your hands or a pastry brush. Repeat for 6 or 7 layers. Add a skim of filling and spread evenly. Repeat until the pie reaches the top of the pan or you run out of ingredients, but make sure you finish with the pastry on top. Place pie in the oven, uncovered, for about 35 minutes. Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk. Bake for another 15 minutes. This dish can be served warm or room temperature. It is traditionally served with yogurt.

World Cuisine Recipes


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