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Bosnian Food PDF
Bosnian Food PDF
Bosnian cuisine dishes are similar to Turkish, Greek and other Mediterranean cuisines. Due to prolonged
Austro-Hungarian rule, it does feel and effects of central Europe.
Bosnian cuisine uses many spices, usually in small quantities. Most dishes are mild, cooked with a little
water. Sauces are almost entirely natural. Typical ingredients Bosnian dishes are tomatoes, potatoes,
onions, garlic, peppers, cucumbers, carrots, cabbage, mushrooms, spinach, zucchini and beans. From
spices commonly used ground pepper, parsley, bay leaf and celery. As a food additive in Bosnian cuisine
often uses milk, cream and sour cream. Sweet dishes are added cinnamon and clove. Meat dishes of
chicken beef or lamb. Bosnian cuisine specifically for the preparation of prepared dishes, or lid, with
prepared foods, coincident metal bell, saved in the heat.
Herzegovina region is suitable for growing grapes and making wine, while in Bosnia brandy produced
from plum and apple. Coffee is drunk without a handle, with obligatory Turkish delight.
Directions:
1. In large bowl, combine flour and salt.
2. In small cup mix yeast with some lukewarm water and sugar. When yeast rise to half of cup, mix
with flour.
3. Gradually add lukewarm water and knead with hands until combined. Knead a little more on
floured surface. Cover with cloth or foil and leave in warm room (or near heat source) for an
hour.
4. Preheat oven to 180C and oil baking pan. Place bread in baking pan and before baking pierce
bread in middle with finger. Since there is no re kneading, bread is spongy.
5. Bake for 30 minutes and cool a bit before serving.
If you want to make this bread in old fashion way, add sesame seed in paste and sprinkle some
before baking.
1 kg flour (sifted)
20 ml oil
teaspoon baking powder (mixed with lukewarm water)
1 tablespoon salt
450 ml sparkling water
2 egg whites
Directions:
1. Combine flour with baking powder mixture. Add salt and gradually add sparkling water.
2. Knead with hands, for longer time around 15 minutes, so paste can get bubbles.
3. Preheat oven to 180C and oil baking pan. Place bread in baking pan and coat with beaten egg
whites.
4. Bake for 30 minutes and cool before serving.
3. Bosnian loaf
(Bosanska pogaa)
This loaf is eating while still warm and it is served with sour cream. Also this loaf is not cutting whit knife.
You break it with hands.
Ingredients:
-
1 kg flour
cup yogurt
teaspoon baking powder
1 tablespoon salt
350 ml lukewarm water
100 g butter cut in cubes
Directions:
1.
2.
3.
4.
Like any other loaf, this one is also consuming while still warm.
Ingredients:
-
1 kg flour (sifted)
3 eggs
500 ml milk
200 g butter
1 tablespoon salt
1 teaspoon instant yeast
1 tablespoon sugar
Directions:
1.
2.
3.
4.
5.
6.
7.
This is favorite type of bread in Bosnian cuisine. Somun represents round, thin loaf, with inner spongy
structure.
Ingredients: (for two somun)
-
500 g flour
350 ml water
1 Teaspoon sugar
1 teaspoon yeast (fresh)
1 tablespoon salt
2 egg whites
Directions:
1.
2.
3.
4.
5.
6. Before baking place on spread corn flour, to get nice bottom. Flatten a bit with hands again. Use
wooden spoon handle and form grid pattern on paste. Coat with egg whites and sprinkle with
sesame.
7. Bake for 15 minutes at 200C.
8. Serve while still hot.
6. Hat bread
(Kaplama hljeb)
This is type of white bread, with hat on top. Bread is known as specialty in Banja Luka-Bosnian city.
Ingredients:
-
1 kg flour
250 ml water
250 ml milk
1 teaspoon yeast (fresh)
1 tablespoon sugar
1 tablespoon salt
Additionally:
-
500 ml water
1 tablespoon flour
Directions:
1.
2.
3.
4.
7. Bagels
(Peksimeti)
Peksimeti are homemade bagels, round or rectangle shape, fried in deep oil.
Ingredients:
-
500 g flour
1 sachet baking powder
1 egg
100 ml yogurt
100 ml water
1 tablespoon salt
Directions:
1.
2.
3.
4.
5.
6.
7.
8. Round bagel
(evrek)
Djevrek is type of bagel similar to pretzel. It is popular not only in Bosnia, but in Serbia and Croatia also,
but known under other names.
Ingredients: for 10 bagels
-
500 g flour
1 egg
1 tablespoon salt
1 sachet baking powder
200 ml lukewarm water
Directions:
1.
2.
3.
4.
5.
9. Sarajevo bagel
(Sarajevski peksimeti)
They can be served as appetizer, part of main meal, or dessert, when dipped in chocolate or jam.
Ingredients:
-
500 g flour
200 ml yogurt
200 ml milk
Pinch of salt
1 teaspoon baking powder
1 egg
Oil to fry
Directions:
1. Beat egg in medium size bowl.
2. Gradually add flour, with baking powder and salt. Stir in randomly yogurt and milk, until all
combined.
3. Heat oil in fry pan. Take full teaspoon of paste and put in hot oil.
4. Fry until gold brown. Leave on kitchen towel, to drink excess oil.
Directions:
1. Combine flour and salt in a bowl. Gradually add water and knead with hands, in bowl, until
ingredients nicely combine. Paste needs to be soft as an earlap.
2. Form 2-3 balls from paste, place on tray and cover with foil or clean cloth. Leave for an hour to rest.
3. Roll out paste using rolling pin, to 20 cm diameter and sprinkle with oil. Leave for 15 minutes.
4. Transfer dough to wide clean cloth and stretch it with hands. It must be paper thin.
6. Cut stretched paste in two, with knife. Place filling on round edges and roll, but not with hands. Lift
cloth and paste will roll.
Directions:
1. Make paste (jufka) from flour, water and egg, as described. Form 2-3 balls, coat with oil and
leave a side.
2. In meantime, fry 250g meat on 1 tablespoon butter and 1 tablespoon oil.
3. Chop onion, salt it and leave for half an hour. Drain from juices and add to fried meat.
4. Add rest of meat, 250 g, black pepper and combine.
5. Stretch dough, paper thin and cut in half. Place filling on round edges and roll by lifting the cloth.
6. Place in oiled baking tray, straight or circle.
7. Bake in preheated oven first for 5-8 minutes at 200C and for 30 minutes at 180C.
8. Melt butter in pan, with 30 ml water. When pie is baked pour over melted butter. Turn oven off
and put pie back in, for 10 minutes.
9. Serve while warm, with yogurt or salad.
500 g flour
250 g beef, minced
1 onion
1 cup water
2 eggs
2 cups oil
1 cup yogurt
1 teaspoon salt
1 teaspoon black pepper
tablespoon butter
Directions:
1. Make paste from sifted flour, salt, eggs, water and yogurt, as described.
2. Form 2-3 balls, coat with 1-2 tablespoons oil and leave a side. Roll out this dough just with
rolling pin, thin as much as possible.
3. Finely chop onion and fry in frying pan on butter. When glassy add minced meat with pepper
and salt.
4. Fry meat until (meat) water vaporizes. Lave a side.
5. Cut stretched dough in stripes, 2-3 cm wide and place 1 tablespoon of meat on.
6. Carefully roll stripes to form cigar. Cut thick edges and press with fingers to stick paste. This way
meat will not fall out.
7. Heat oil in deep frying pan and fry Cigars in, until paste is gold color.
8. Serve while still hot and you can sprinkle with some black seed.
3. Cabbage pie
(Pita od kupusa)
Cabbage pie may sound weird, but this pie is wonderful and tasty. Wonderful cabbage is wrapped in
crunchy paste and season with spices.
500 g flour
1 cabbage, medium size
1 onion, medium size
5 cups water
3 tablespoons butter
1 teaspoon salt
1 teaspoon black pepper
Directions:
1. Prepare paste as described, and this paste is stretching with hands. Cut in 3 equal parts.
2. Finely chop cabbage, and blanch in rest of water. When cooled, squeeze water from cabbage
with hands.
3. Finely chop onion, and fry on 1 tablespoon butter, until glassy. Add cabbage and salt, and fry for
3 minutes. Add black pepper and mix well, to combine.
4. Put cabbage on stretched dough and roll by lifting cloth.
5. Place in oiled baking tray, in circles.
6. Melt butter, with some water and pour over pie.
7. Bake in preheated oven at 180C for 30 minutes.
8. Pour yogurt over pie and serve.
4. Potato pie
(Krompirua)
For this recipe you can use already prepared paste, which you can find in Turkish stores or you can
prepare homemade paste by previous directions.
Directions:
1. Peel, wash and finely chop potatoes. Wash again and leave to drain.
2. Finely chop onion and salt it. Leave for half an hour. Drain from juices and combine with
potatoes.
3. Add black pepper and combine with potatoes.
4. Before placing potatoes on prepared paste, squeeze between hands, to excess water.
5. Roll in small circles and place in oiled baking tray.
6. Bake for 30 minutes at 180C.
7. Melt butter with up water, and when pie is baked pour over pie.
8. Turn oven off and put pie back in still warm oven for 5-7 minutes.
9. Take out and cover with aluminum foil, to soften, for 10 minutes.
10. Serve while hot, with salad or yogurt.
NOTE: This pie can be made with whole wheat flour, and in that case is called Peasant pie.
500 g flour
Directions:
1. Prepare paste from flour, 1 egg, salt, 10 ml oil and water. Knead dough and divide in 2-3 parts.
2. Coat with oil, cover with foil and leave to rest.
3. Roll out dough with rolling pin and stretch with hands. Cut in circle or square shape, depending
on baking tray shape, 6 layers.
4. Leave to dry on air.
5. Combine cheese, eggs, sour crme, some salt and corn flour.
6. Melt butter with some water.
7. Place 2 layers of paste in oiled baking tray. Sprinkle with melted butter and pout in cheese
mixture.
8. Place another 2 layers on cheese and sprinkle with melted butter.
9. Pour rest of cheese and cover with 2 last layers.
10. Sprinkle with rest of melted butter.
11. Bake in preheated oven for 25-30 minutes at 180C.
12. Serve while still hot with pickled salad.
NOTE: Another method is to place 3 layers in bottom, pour cheese mixture, and place 3 layers on top.
Pour over melted butter and bake.
Casseroles
(Musake)
Casseroles are dishes that are quick and easy to make, and can satisfy the demands of even the greatest
foodie. Bosnian and Herzegovian casseroles are always mixture of minced meat with vegetables.
6. Eggplant casserole
(Musaka od platlidana)
6 smaller eggplants
250 g lamb meat, minced
120 g flour
1 tablespoon butter
10 ml oil
2 eggs
1 cup fresh cream
1 teaspoon salt
teaspoon black pepper
1 egg
Directions:
1. Finely chop onion and fry on oil, until glassy.
2. Add minced meat and fry until half fried.
3. Wash and peel eggplants. Cut by length and salt them. Leave for half an hour so salt can pull out
bitterness.
4. Rinse eggplants under water and leave to drain.
5. Place flour in flat plate and roll eggplants in, until covered with flour.
6. Fry egg plants in butter with some oil.
7. Place fried eggplants on the bottom of baking tray. Place on top minced meat, and cover with
rest of egg plants.
8. Combine fresh cream with egg and pinch of salt. Pour over eggplant casserole.
9. Bake in preheated oven for 8-10 minutes at 180C.
10. Serve while still hot.
7. Zucchini casserole
(Musaka od tikvica)
5 smaller zucchinis
250 g young beef, minced
2 eggs
1 cup sour crme
140 g flour
Some finely chopped dill
1 teaspoon salt
2 tablespoons butter
teaspoon black pepper
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
1 kg string beans
500 g young beef, minced
2 onions, medium size
2 eggs
4 tablespoons oil
2 tablespoons butter
Some parsley and dill, chopped
Directions:
1. Clean string beans and saut on until soft.
2. In another fry pan fry garlic, until glassy. Add minced meat, salt, pepper and finely chopped
parsley.
3. Coat deep baking tray (casserole) with butter. Place one layer of string beans, then fried minced
meat.
4. Place second layer of beans and minced meat, and cover with beans on top.
5. Beat eggs with yogurt, milk and chopped dill. Pour over casserole and bake in preheated oven
for 30 minutes at 180C.
6. Serve while still hot.
9. Potato casserole
(Musaka od krompira)
Ingredients:
-
10 smaller potatoes
1 cup salted cream
250 g young beef, minced
1 tablespoon butter
2 cups water
1 tablespoon oil
1 teaspoon salt
teaspoon black pepper
Directions:
1. Wash and cook potatoes in boiling water. Do not peel them. Potatoes are cooked when you can
stab them, with no effort.
2. When cooked, peel potatoes and cut to 5-8 mm thick slices.
3. Chop onion and fry on oil, until glassy. Add meat and fry until fried.
4. Line potatoes in oiled baking tray. Place over fried minced meat and place potatoes on top.
5. Bake in preheated oven for 10-13 minutes at 180C. Turn oven off.
6. Mix water and salted cream. Pour over casserole and put in oven for another 5 minutes.
7. Serve while still hot.
1 kg kale
500 g chicken breasts
1 cup oil
1 cup flour
1 liter milk
6 eggs
2 onions
1 teaspoon salt
teaspoon black pepper
Some chopped parsley
Directions:
1. Wash kale. Clean kale from leaf ribs and put in salted boiling water (to soften).
2. Blanch kale needs to drain and cool before use.
3. In large bowl combine 2 eggs, salt and flour. Gradually stir in milk around 750 ml, until mixture
looks like pancake mixture.
4. Dip kale in mixture and fry in frying pan.
5. In another frying pan heat oil and add finely chopped onion. When glassy add chopped chicken
meat. When fried add parsley and black pepper.
6. Place breaded kale in oiled baking tray, to cover bottom. Place over chicken with onion.
7. Continue until there are no ingredients. Kale must be on top.
8. Mix rest of milk with eggs, parsley and salt.
9. Pour over casserole and place in preheated oven to 180C.
10. Bake for 15 minutes until milk mixture isnt tight.
11. Serve while still hot.
1. Bey chowder
(Begova orba)
This is the most famous chowder in Bosnia and Herzegovina. She owns her popularity to wonderful taste
and great ingredients. According to name, you can assume it was in long days reserved only for high
class society. Since ingredients were expensive, only rich families could prepare it. Today, it is not same
situation, and Bey Chowder can be found at each table, especially during holidays, because this chowder
is very rich and exquisite.
Ingredients: for 4 persons
-
500 g okra
200 ml sour cream
3 egg yolks
1 tablespoon butter or butter fat
1 lemon juice
Pinch op black pepper
1 laurel leaf
Salt according to wishes
1 teaspoon powdered red pepper
3 l water
70 ml vinegar
Directions:
Okra preparation:
1. Cook 500 g okra in 1 liter of water and vinegar, for half an hour. Wash under cold water and
leave a side.
2. Wash meat and cook with vegetables, in 2 liter water, until water vaporizes to 1 liter.
3. When cooked, drain water and leave a side. (Further text- soup).
4. Separate meat from bones (if chicken), and chop in small cubes. Do same with vegetable.
5. Place butter large in fry pan. Heat until melted. Stir in red paprika.
6. Combine drained soup with melted butter. Cook for 15 minutes.
7. Strain soup; add in chopped meat, rice and vegetables. Cook 13-15 minutes, and leave to cool a
bit.
8. Beat egg yolks with sour cream until combined, stir in chowder. Stir in okra.
9. Serve while still hot.
2. Potato chowder
(Krompir orba)
Directions:
1. Cut potatoes in cubes. Add 6 cups of beef bouillon and cook for 15 minutes, or until potatoes
are cooked.
2. Drain potatoes and leave bouillon a side.
3. Chop onions into small pieces and fry on 1 tablespoon butter. Stir in flour. Fry for 10 minutes,
with stirring.
4. Heat bouillon and add potatoes with onion. Cook for another 10 minutes.
5. Salt, according to wish.
6. Beat egg yolks with cup of milk. Melt butter and gradually add to egg mixture. Mix until
combined. Combine with chowder.
7. Melt last tablespoon of butter and mix with red paprika. Add in chowder.
8. Before serving add some lemon juice.
3. Cotton chowder
(Pamuk orba)
This chowder is perfect for people with stomach problems, because it is not spicy at all.
Ingredients: for 4 persons
-
1 l milk
2 tablespoons flour
2 tablespoons milk
2 eggs
1 teaspoon salt
Directions:
1. Pour milk in large pan. Add butter and leave to boil.
2. In another pan beat two eggs, until fluffy. Stir in flour and salt. Continue stirring until combined
and no lumps.
3. Pour in hot milk, over fork (old trick to cool milk or any other liquid additionally).
4. Cook for another 5-6 minutes.
4. Spring chowder
(Proljetna orba)
1 l water
1 fresh pepper
1 tomato
1 egg plant
1 onion
100 g string beans
1 medium size potato
cup peas
2 tablespoons butter
tablespoon salt
1 teaspoon pepper
Some oil
Directions:
1.
2.
3.
4.
5. Wash from salt, dry in kitchen towel and add to paprika and onions. Add chopped potato and
beans.
6. Fry them together over medium heat.
7. Gradually add boiling water and cook for half an hour.
8. Add pepper before serving.
2 cups water
500 ml milk
250 g pumpkin
2 tablespoons butter
2 tablespoons fresh cream
1 tablespoon flour or starch
1 teaspoon salt
1 teaspoon dill
Directions:
1. Combine water, milk and 1 tablespoon butter in deep pan. Heat to boil.
2. Cut pumpkin in cubes and salt it. Add pumpkin to boiling milk. Cook for 10-15 minutes, or when
pumpkin softens.
3. Combine flour with some water and stir in chowder.
4. Melt butter in fry pan and take away from heat source. Add fresh cream and mix. When
combined stir in chowder.
5. Pour chowder in deep plate and sprinkle with chopped dill before serving.
6. Egg chowder
(orba od jaja-jajua)
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
9.
This chowder is great source of proteins (from meat), vitamins C, A and potassium. If consumed with
whole wheat bread it represents full and quality lunch.
100 g carrot
50 g okra
100 g parsley root, chopped
250 g onion
100 g tomato concentrated juice
5 g powdered red paprika
20 ml oil
700 g lamb
2 g salt
100 g sour cream
5 g spice mixture for vegetables
200 g flour
30 ml vinegar
1 liter beef bullion
Directions:
1. Cook okra in 1 liter water and vinegar for half an hour. Drain okra and wash under cold water.
2. Chop carrot and parsley. Heat oil in deep frying pan and put in chopped vegetables. Fry for a
while.
3. Chop lamb meat and add to vegetables. When meat is half fried, gradually add flour (needs to
get nice gold brown color). Stir in red paprika and pour in tomato juice. Stir well.
4. Pour in beef bouillon and cook for half an hour. Add okra and cook for another 5-10 minutes.
5. When serving place full tablespoon of sour cream in chowder, or place sour cream in bowl and
serve as addition.
8. Spinach chowder
(orba od pinata)
Directions:
1. Chop onion and salt it. Leave for half an hour in salt, drain (if release juice) and fry on
tablespoon butter in deep pot.
2. Add rice and fry as well for 5 minutes. Pour in hot water, and when rice is half cooked add
chopped spinach.
3. When rice is cooked, chowder is finished.
4. Melt rest of butter and mix with red paprika. Pour over chowder and stir in. Also add black
pepper.
5. Serve with lemon.
9. Onion chowder
(orba od crvenog luka)
4 large onions
6 cups water
50 g flour
2 tablespoons butter
2 large tomatoes
60 g yellow cheese
1 teaspoon salt
teaspoon black pepper
Directions:
1. Chop onions, finely and fry on butter in deep pot.
2. Stir in flour and fry over medium heat until gold. (For 5-10 minutes).
3. Pour in water and stir well. Add peeled and chopped tomatoes and rib in cheese. Cook for 10-15
minutes.
4. Serve with toasted bread cubes.
Many travelers, who visited our country, in past decades, note that Bosnians prepare great healing soup
against flu. It is rare bouillon, with noodles and lemon juice. This soup is serving with salted crushed
garlic clove.
Ingredients: for 2 persons
- 3 cups beef bouillon
- cup soup noodles (rice size)
- 1 lemon juice
- some chopped parsley leaves and celery
- teaspoon salt
- garlic to serve with
Directions:
1.
2.
3.
4.
Pour beef bouillon in large pot. Heat until boil. Add soup noodles, parsley and chopped celery.
Cook for 5-8 minutes.
When cooked add lemon juice. Stir to combine.
Serve hot, with crushed salted garlic.
Directions:
1. Cut each tomato near top, to get caps. With teaspoon take out tomato center, and salt each a
bit.
2. Stuffed eggplants
(Dolmljeni patlidan)
Directions:
1. Peel egg plants in half and blanch in salted water for 2-3 minutes, so bitterness comes out. Wash
with water and leave to drain.
2. Cut them in half and take out center. Chop center and mix with minced meet.
3. Add in washed and drained rice, pepper, red pepper and salt. Stuff egg plants with mixture.
4. Peel and chop tomatoes. Fry on butter in frying pan.
5. Place in baking tray and sprinkle with some oil.
6. Place egg plants on tomatoes, and bake for 25-30 minutes on 180C.
7. Take egg plant, with some tomatoes and serve on plate. Additionally serve with salt or sour
cream.
3. Stuffed leek
(Dolmljena prasa)
Directions:
1.
2.
3.
4.
5.
6.
7.
Wash leek and cut white part to pieces, each 1.5 cm long.
Pour 1 liter water in pan, and add vinegar. Place leek and blanch for 10 minutes.
With little finger separate leek into circles, layer by layer.
Leek that cannot be stuffed, chop and mix with minced meat.
Pour 500 ml water in pot, add washed and dried rice, and cook for 10-15 minutes.
Drain rice and mix with meat. Add spices and stir using wooden spoon until combined.
Stuff leek circles with minced meat. Place in deeper baking tray.
8. Melt butter and add salt in. Pour butter over stuffed leek.
9. Heat 2 cups water and carefully pour in baking tray. Cover baking tray with pierced aluminum
foil.
10. Bake in preheated oven, first for 10 minutes on 200C and 20 minutes on 180C or until water
vaporize.
11. Serve while still hot with sour crme.
4. Fainted leader
(Imam bajildi)
There is story connected with this dish, and it goes like this:Once upon a time there was religious leader
which was hard to satisfy, when it comes to food. All best meals were ridicules, not tasty and he wanted
to leave from city and go to another one, because of food. Still, people loved him, because he was good
leader, he helped poor and even build schools. One night, smart Bosnians came to idea to cook best
meal there is in entire country. They were thinking all night and came with this meal. When they offer it
to religious leader, he fainted in first bite. When he came to conscious, he told that this meal was so
good and delight, he fainted from that good taste. Finally he was happy and stayed in that one city to
help his people.
Ingredients: for 5-6 persons
-
1 kg smaller eggplants
3 large tomatoes
2 green paprika
2 garlic
2 smaller onions
Some chopped parsley
1 teaspoon salt
Directions:
1. Pell eggplants and blanch in salted water for 10 minutes.
2. Dry egg plants and cut in few places with knife. Must not cut at top and bottom.
3. Heat 1 cup oil in fry pot and fry onions until glassy. Add chopped greed paprika. When paprika
softens add peeled chopped tomatoes and spices.
4. Sprinkle with parsley and move from heat source.
5. Stuff cut egg plants with garlic, one to two cloves in each cut.
6. Wrap with cotton thread.
7. Carefully place eggplants over vegetables. Pour in water and sprinkle with some oil.
8. Cover with smaller heavy fireproof plate and with pot lid.
9. When water boils, lower heat source and cook for another half an hour.
10. If water vaporizes add some hot water until eggplants are cooked.
11. Vegetable sauce must stay thick and clear, without too much water.
12. Cool before serving and serve with some lemon.
5. Stuffed onion
(Sogan dolma)
This is most famous dolma in Bosnia and Herzegovina.
Directions:
1.
2.
3.
4.
5.
6.
7.
Peel onions, cut top and bottom and blanch in 1 liter water with vinegar, for 10 minutes.
Cool onion and with little finger separate onion layers.
Wash and cook rice for 10 minutes. Mix rice and spices with minced meat.
Stuff onion layers with meat mixture.
Place in pot, by size.
Pour in water and add butter. Cook over medium heat source, for half an hour.
Serve in plate, pour over sour cream and sprinkle with sweet red paprika.
6. Sarajevo meatballs
(Sarajevska dufteta)
Directions:
1.
2.
3.
4.
7. Venison meatballs
(Srneda dufteta)
Directions:
1.
2.
3.
4.
5.
8. Meatballs in sauce
(ufteta u saftu)
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
9.
9. Banjaluka meatballs
(Banjaluka dufteta)
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
Directions:
1.
2.
3.
4.
5.
6.
Kebabs
(evapi)
This meal, devap or devab, is basic for good Bosnian cuisine, just like pies, casseroles and chowders.
What is devap? Well, since there is no precise definition of this meal, we will say in general: Devapi are
minced or chopped meat, cooked or grilled, with spices and sauces. Most famous are Sarajevo devapi
(from minced meat) and Hadijski devap (from chopped meat). There are many version of this dish, but
real devapi are from Bosnia and Herzegovina. Everything else is just a copy.
Directions:
2. Shish kebab
(i devap)
3. Line onions and meat on wooden stick. 1 piece of meat, 1 piece of onion and so on, until
there are no ingredients left.
4. Place in shallower pot. Add 2 tablespoons butter, pepper, salt, red paprika, cloves and
vinegar (to preserve onion from falling apart).
5. Cook over heat source at 150C until meat and onion release juices. Lower temperature and
place lid on pot. Gradually add water, every 6-7 minutes.
6. Cook until meat is soft.
7. Serve with onion salad and yogurt.
3. Lamb devap
(Janjedi devap)
Ingredients: for 5 persons
-
Directions:
1.
2.
3.
4.
850 g venison
2 tablespoons butter
1 cup peas
2 potatoes
1 onion, chopped
1 lemon juice
1 teaspoon salt
50 ml vinegar
1 chili paprika
2 cups water
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
9.
5. Bey devap
(Hadijski devap)
This is the most famous devap in Bosnia and Herzegovina. Originally it was made only by rich
population, for special guests and holidays. Today this meal is preparing in every home, for guests,
holiday but as delicious meal when family wants to get together.
Ingredients:
-
Directions:
1. Wash meat well, dry on kitchen towel and chop in wider stripes.
2. Place 90 g butter in shallower pot and heat until melted. When temperature is right (hot) add
meat and fry until almost fried.
3. Place 90 g butter in frying pan and add chopped onions. Fry until glassy.
4. Add onions to meat and continue to fry.
5. In meantime wash and clean peppers and cut in wider stripes. Add to onion and meat.
6. When meal is almost cooked, add peeled and chopped tomatoes, parsley, black pepper,
cinnamon and salt. Combine well and if necessary (if meat is too dry) add cup beef bouillon.
7. Place parchment paper (20X20) on kitchen surface.
8. Place mixture on each paper, equally. Lift paper corners, gather them and tie with cotton
thread.
9. Place in baking tray, pour in some water and bake in preheated oven for 15 minutes at 180C.
10. Serve on plate with parchment paper.
Salads
(Salate)
1. Salad with young onion
(Lukmira)
10 young onions
500 ml goat yogurt
1 cup cottage cheese
teaspoon salt
Directions:
1.
2.
3.
4.
2.
Cucumber salad
(Satrica)
500 ml yogurt
1 cup cottage cheese
5 cucumbers, smaller
1 tablespoon olive oil
1 teaspoon salt
Directions:
1.
2.
3.
4.
3. Eggplant salad
(Salata od patlidana)
3 eggplants, larger
5 cloves garlic
2 tablespoons olive oil
1 lemon juice
1 teaspoon salt
Some chopped parsley
Directions:
1.
2.
3.
4.
5.
6.
Wash eggplants (with skin) dry and place in baking tray, covered with parchment paper.
Bake for 15-20 minutes at 180C, or more if necessary.
When eggplants cool, peel them and press with fork several times, to gat kind of mash.
Add chopped garlic, lemon juice and olive oil. Combine well.
Serve in small bowls. Slightly press each with fork to get nice pattern.
Sprinkle with finely chopped parsley.
Directions:
1.
2.
3.
4.
5.
6.
Ingredients:
-
Directions:
1.
2.
3.
4.
5.
6.
7.
1 kg sugar
1 l water
1 kg walnuts
50 ml oil
1 cup water
1 cups butter
1 kg crusts for baklava (You can find in Turkish stores)
teaspoon salt
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
2. Stuffed apples
(Tufahije)
Directions:
1. Wash and peel apples. Scoop out the middle. Leave peeled skin.
2. Combine water, 50 g sugar, lemon juice and 1 vanilla sugar in pot. When syrup boils, place
apples in.
3. When apples are cooked (for 10 minutes) take them out and put in peeled apple skin.
4. When syrup boils again, take away from heat source and leave to cool.
5. Beat egg white with sugar and vanilla sugar until firm. Add grinded walnuts and stir until
combined.
6. Fill apples with this mixture to top.
7. Line baking tray with parchment paper and place apples on baking tray.
8. Bake in preheated oven for 10 minutes at 180C.
9. Before serving put 1 teaspoon of whipped cream on each apple and pour over 1 tablespoon
of syrup.
NOTE: You can add teaspoon of cinnamon in syrup.
3. Rice pudding
(Sutlija)
Ingredients:
-
500 ml milk
2 cups rice
6 tablespoons sugar
Directions:
1. Wash and drain rice.
2. Cook rice in 5 cups water. Add sugar and cook until rice is half cooked. (When water
vaporizes)
3. Pour in cold milk and cook until rice is cooked and condensed.
4. Pour in bowl and sprinkle with cinnamon before serving.
4. Gurabije
This is a version of Bosnian cookie. These cookies were prepared for weddings, as a present for
groom and bride and each cookie had sugar cube on. This symbolized wishes for sweet beginning of
marital life.
Ingredients:
-
2 eggs
1 cup yogurt
1 cup sugar
2 cups oil or 200 ml soften butter
1 teaspoon baking powder
2-3 cups of flour to get nice soft paste
Directions:
1. Combine eggs with sugars, and stir with fork until sugar dissolves.
2. Pour in yogurt and oil or melted butter.
3. Sift in flour with baking powder. Stir well to combine. Add as much as flour you need to get soft
paste.
4. Divide paste in 15-20 balls. Line baking tray with parchment paper. Place balls on tray and press
slightly. Press sugar cubes in each cookie.
5. Bake in preheated oven for 15 minutes at 180C and then on 200C until gold.
Drinks:
Coffee
(Kafa)
Most famous drink in Bosnia and Herzegovina is coffee. Here is recipe for good Bosnian coffee, form
dezva, or coffee pot.
Ingredients:
-
350 ml water
And sugar cubes to serve with.
Directions:
1. Pour water in coffee-pot. When water boils take away from heat source.
2. Pour off some water to cup.
3. Stir in coffee and place on heat source again. When coffee starts to rise take away from heat
source.
4. Pour in water from cup and mix with coffee spoon.
5. Pour in coffee cup and serve with sugar cube.
Orchid tea
(Salep)
This tea is made from orchid flower, known as Orchid Morio. This is very nourishing and tasty tea, good
for stomach.
Ingredients:
-
4 cups milk
1 cup sugar
1 teaspoon salep Orchid morio
cinnamon stick
Pinch of cinnamon
Directions:
1. Combine sugar and powdered orchid. Add milk and stir until sugar dissolves.
2. Place water over heat source, until boils. When water boil add cinnamon stick, milk with
powdered orchid and sugar.
3. Before serving sprinkle with cinnamon.