Bosnia & Herzegovina Cooking
Bosnische Keuken - Recepten / Bosnia & Herzegovina cuisine - Recipes / De Bosnische keuken gebruikt vele kruiden; maar gewoonlijk in zeer kleine hoeveelheden. De meeste schotels zijn licht, aangezien zij in veel water gekookt zijn; de sausen zijn volledig natuurlijk, bestaand uit weinig meer dan de natuurlijke sappen van de groenten in de schotel. De typische ingrediënten omvatten tomaten, aardappels, uien, knoflook, peper, komkommers, wortelen, kool, paddenstoelen, spinazie, courgettes, droge bonen, verse bonen, pruimen, melk, en room geroepen Pavlaka. De Bosnische keuken is nauw verwant aan Turks, Grieks, en andere Mediterrane keukens. De typische vleesschotels omvatten hoofdzakelijk rundvlees en lam. Sommige lokale specialiteiten zijn ajvar ćevapčići, burek, dolma, sarma, pilau, goelasj, en een gehele waaier van Oostelijke snoepjes. Baklava, Bosnisch Punjini krumpir paprike Heb jij nog een lekker Recept? Mail: Recepten@Nr1-site.com Bosnian cuisine uses many spices; but usually in very small quantities. Most dishes are light, as they are cooked in lots of water; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, peppers, cucumbers, carrots, cabbage, mushrooms, spinach, courgettes, dried beans, fresh beans, plums, milk, and cream called Pavlaka. Bosnian cuisine is balanced between Western and Eastern influences. Bosnian food is closely related to Turkish, Greek, and other Mediterranean cuisines. However, due to years of Austrian rule, there are many influences from Central Europe. Typical meat dishes include primarily beef and lamb. In most cases only the Catholic and Orthodox population eats pork. Some local specialties are ćevapčići, burek, dolma, sarma, pilaf, goulash, ajvar and a whole range of Eastern sweets. Bosnian Food Links: Recipes from Bosnia - Night of a Thousand dinners. Ingredients 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, 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 to one day, to let the flavours settle and the mixture become firm. Arrange the cevapcici on skewers about 1/4" apart from each other. Grill or pan fry in medium heat until done to your preference. Serve sprinkled with chopped onions and accompanied with pita bread. Ingredients Instructions Peel the eggplant and slice it into thin discs. Place them in salty water for 15 minutes. Squeeze the liquid out and dip them in flour. Fry them in oil until soft and golden brown. Garnish with garlic and parsley. Ingredients: -6 tablespoons yeast Directions: 1)Mix the yeast and breadcrumbs then slowly add water to pack dry ingredients together to form a ball. Ingredients: For Pastry: -500g of Plain flour Ingredients for filling: -500g of minced Veal Directions: 1) Mix flour, melted butter, salt and warm water to prepare the pastry. Ingredients: -30 dkg veal Preparation: 1) Cut the veal into cubes. Ingredients Instructions Wash the chicken inside and out. Put in a large cooking pot, fill with water and add shredded carrots and parsnip, season with salt and pepper. Simmer until the chicken is cooked through and tender, about an hour. Remove the chicken from the broth, filter the broth and keep for other uses. Discard vegetables. Let the chicken cool down and then remove meat from the bones, making sure the meat remains in large pices. Put chicken in a bowl and discard bones and skin. Meanwhile, heat some oil and fry the green onions until soft. Add the onions and chopped parsley to the chicken and season with more salt and pepper. Heat the oven to 350F . Oil a large, deep baking pan and place 10 layers of phyllo dough, brushing each one with oil or melted butter. Put the chicken on the phyllo, level and cover with 10 layers of dough, brushing each one with oil or butter. Mix the sour cream with the milk and pour it over the pie. Bake the pie for about 45 to 50 minutes. When done sprinkle with water, cover and let stand for a while. Serve warm. To serve four people. Ingredients: -½ kg of mutton Preparation: 1) Boil the grapevine leaves for 20 minutes in salty water. This dish goes well with boiled potatoes. Rezeptsuche - verweist mit mehr als 300.000 Links zu Rezeptseiten aus 10 verschiedenen Datenbanken. If you like to add your site? Mail: Office@Nr1-site.com
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Bosnian Cuisine - Recipes Wiki
Cevapcici
Fried Eggplant
-6 tablespoons breadcrumbs
-Salt
-Water
2)Form balls with spoon then fry in oil until golden brown.
3)Serve hot.
-25g of butter
-Salt
-Warm water
-250g of minced Beef
-4 onions
-25g of butter
-2 egg yolks
-Salt and Pepper.
2) Cut the pastry in four equal pieces.
3) To prepare the filling: mix the meet, melted butter, chopped onions, egg yolks, salt and pepper.
4) Roll the pastry out on the table until very thin and leave for few minutes to dry.
5) Cover the pastry thinly with melted butter. Put the filling at the edge of one side of the pastry and roll it up to create sausage roll like pastry.
6) Take the round dish and create the spiral with the pastry starting from the middle of the dish.
7) Before completely baked pour either the double cream or butter melted in warm water.
-50 g fresh okra
-30 g butter or margarine
-½ dl sour cream
-30 g flour
-80 g mixture of carrots
-parsley
-onion
-2 egg yolks
-salt, pepper
-10 dkg lemon
2) Heat butter or margarine in a frying pan and add meat and vegetables.
3) Keep on medium until the meat and the vegetables soften a bit and add flour.
4) Then, move the mixture into a pot, add water, okra, salt and pepper and boil.
5) Make a separate mixture of yolks and sour cream and add it to the boiling soup.
After this, do not boil anymore.
6) Serve the soup with lemon to add special aroma. Tirit
-½ kg of veal
-100g of rice
-50g of onion
-1 egg
-2 cloves of garlic
-100g of butter or cooking oil
-250ml of double cream
-Pepper, salt, paprika
-fine chopped parsley
-100 grapevine leaves
-Beef stock
2) Drain the leaves and leave to cool.
3) Melt the butter in the frying pan and than fry garlic and parsley and add it to the meat, rice, egg, pepper, paprika and salt.
4) Mix it thoroughly and gradually add 100ml of cold water.
5) Fill the grapevine leaves with the mixture creating small cylindrical parcels.
6) Fill the dish tightly with the parcels and than add beef stock until all the parcels are covered with it.
7) Cook slowly for few hours.
8) Serve with it's own stock and double cream. 
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