Traditional Bosnian recipes?!
Answers: Does anyone know where to find traditional Bosnian/yugoslavian food?
Yummmmmm!! Burek, pita, sarma, civapi <3333333
http://www.ezycook.com/europe_favorite.h...
http://www.marga.org/food/int/bosnia/
http://www.farsarotul.org/recipes.htm
http://www.cdkitchen.com/recipes/recs/47...
http://members.tripod.com/~CookingForFun...
http://www.cooks.com/rec/search/0,1-0,yu...
http://homecooking.about.com/library/arc...
http://www.christmas-cookies.com/recipes...
http://www.fivestarrecipes.com/free-onli...
Try to make
burek ( my personal favourite)
Cheese-Filled Phyllo Pastry (Cigarro Burek) Recipe
6 ounces feta cheese, crumbled
4 ounces creamed cheese
1 egg, beaten
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill, or 1 tsp dried
8 sheets packaged phyllo dough
1/2 cup butter
Defrost the phyllo dough and return the remainder to the freezer. Butter a cookie sheet. Melt the butter and remove from the heat.
Preheat the oven to 375 degrees F.
Mix the feta and cream cheese with the egg and herbs and set aside.
Layout one sheet of phyllo dough on a counter. (Keep the remaining dough covered with a slightly damp towel to prevent its drying out.) Brush the sheet of dough with some melted butter. Cut it the short way into 5 strips, about 3x10 inches each. Place 1-1/2 teaspoons of the filling at one end of each strip. Roll the strips into cylinders about 1/2 inch in diameter. Continue until all of the dough has been cut, filled, and rolled. Arrange 2 to 3 cylinder per person on the cookie sheet and brush them with more butter. (Freeze the rest of the cylinders, unbaked, for use at another time.)
Bake for about 10 minutes, or until the cylinders are well browned and very flaky. Bureks, frozen unbaked, can go directly from the freezer into a preheated 375-degree F oven to make an instant hors d'oeuvre.
Yield: 40 rolls
( but I prefer burek with meat)
sarma
Minced meat (usually beef, pork, veal, or a combination thereof), rice, onions, and various spices, including salt, pepper and various local herbs are mixed together and then rolled into large plant leaves, which may be cabbage, sauerkraut, grape or broadleaf plantain leaves. The combination is then cooked together in boiling water for few hours. While specific recipes vary across the region, it is uniformly recognized that the best cooking method is slow boiling in large clay pots. A special ingredient, flour browned in fat, is often added at the end of the process. Other fine-tuned flavors include cherry tree leaves in some locations; other recipes require the use of pork fat—the number of minor differences is virtually innumerable across the region. Vegetarian variants as well as those made with fish exist.
In Turkey, the word "sarma" is used interchangeably with dolma for stuffed vine leaves, cabbage or chard. Most of the time, the name of the vegetable used is added to describe the dish such as lahana sarma (cabbage) or yaprak sarma (grape leaves). However, as the term refers to preparation ("to be wrapped"), some desserts are also called "sarma", for instance, pistachio sarma and saray sarma. As with dolma, sarma is combined with yoghurt when it contains minced meat (beef, meal, lamb) and is served hot. The mixture of sarma in Turkey usually contains rice, herbs, onion, peanuts and several spices including cinnamon and black pepper.
In continental parts of Croatia sarma is identical to Bosnian type and includes rice and minced meat. But in Dalmatia, there is a special subtype aramba?i?i (named after Turkish soldiers - haramba?e) typical for Dalmatian hinterland. Stuffing of aramba?i?i does not include rice, meat is diced and spices include lemon, cinnamon, cloves and muscat nuts. Unlike in muslim cultures, sarma in Croatia is cooked in a same pot with dry pork, prosciutto bone or sausages. It's a typical meal of New Year's Eve. It's also cooked by Italians who exiled from Dalmatia after World War II, specially those who live in the Italian Northwest. Italian writer Enzo Bettiza included aramba?i?i (sarma) as a one of the five central meals of Dalmatian cuisine in it's autobiographical book L'Esilio (The Exile).
Unlike other eastern European cultures, the peoples of Southeastern Europe overwhelmingly use sour cabbage as opposed to fresh cabbage. At the end of the autumn, families traditionally prepare the sour cabbage (as whole cabbage, or as individual leaves, but not shredded) for sarma-making.
Another kind of sarma are those rolled in (grape) vine leaves— smaller and with slightly different taste (see dolma).
Sarma is normally a heavy dish (though families are increasingly using healthier options such as olive oil or other oils instead of the traditional pork fat). Thus, it is usually eaten during winter. Traditionally, they are served along with polenta or potatoes, which are sometimes mashed. Other optional add-ons include sour cream, yogurt and horseradish.
Cabbage rolls served in tomato sauce, though common in North America, are much less common in Southeastern Europe. Unlike its Polish or Ukrainian equivalents, the filling is predominantly meat, as opposed to rice—in fact, it is only in recent times that rice has been added to sarma. Originally sarma was made with barley.
cevapi
Ingredients
Prep: 15 min
Cook: 10 min
Serves 4
Serve with a yoghurt and cucumber salad if you don’t have yesterday’s recipe for ajvar
500g minced beef
250g minced lamb or pork
2 garlic cloves, crushed
Pinch of allspice or nutmeg
Pinch of ground cloves
1tsp paprika
Good pinch cayenne pepper
1tsp salt
Quarter-tsp pepper
1 tbsp olive oil
METHOD:
Mix the beef and lamb or pork in a bowl with the garlic, allspice, cloves, paprika, cayenne, salt and pepper, mulching with your hands.
Wet your hands well with cold water, and form the mixture into small, flattened sausage shapes about 8cm long (this will make around 16).
Heat the barbecue or grill. Brush with olive oil and grill on or under the heat, turning once after five minutes, until browned and slightly crisped on both sides.