Bosnian food

7/30/2019 Bosnian food

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Breads and pastryPies and casseroles

Chowders and soups

Stuffed vegetables and meat balls

Kebabs

Salads

Desserts and drinks



Bosnian and Herzegovinian cuisine

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.



Bosnian and Herzegovinians breads and pastry

There is no better smell in Bosnian cuisine then smell of baked bread.

Almost every city and village in Bosnia has its own recipe for bread. They are competing in achieving

better look, pleasant smell, and softness, between breads.

According to historical texts and facts, it seems that Travnichki bread and Travnichki bakers are best.

One historical source is telling about their creativity, and their imagination, supported by fact that they

created 40 different types of bread and pastry.

In other cities number was much smaller, and there were around 10 types of different bread.

Here are recipes for some famous:

1. Bosman:

(Bosman hljeb)

In past, this bread was baked only in bakeries.

Ingredients:

- 1 kg all purpose flour (sifted)

- 200 g yeast

- 20 ml oil

- 400 ml lukewarm water

- 1 ½ tablespoons salt

- 1 teaspoon sugar

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.



2. Bread with sprinkling water

(Kiseljački hljeb)

This bread is made with sparkling water.

Ingredients:

- 1 kg flour (sifted)

- 20 ml oil

- ½ teaspoon baking powder (mixed with lukewarm water)- 1 ½ 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. Knea with hans, for longer time aroun 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 pogača)

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

- ½ cup yogurt

- ½ teaspoon baking powder

- 1 ½ tablespoon salt


- 100 g butter – cut in cubes

Directions:

1. Combine flour, baking powder and salt.

2. Stir in yogurt and water.

3. Knead dough on floured surface.

4. When nice and smooth it is time to knead in butter. Roll out dough, cover with one butter cube

and roll back. Repeat until you knead in all butter. Leave a side for half an hour.

5. Preheat oven to 180C. Oil baking pan and place loaf in.

6. Bake for 30 – 35 minutes on 180C.

7. Consume while still warm with sour cream.



4. Loaf from Mostar

(Mostarska pogača)

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 ½ tablespoon salt

- 1 teaspoon instant yeast

- 1 tablespoon sugar

Directions:

1. Combine sifted flour with sugar, yeast and salt.

2. Stir in eggs and milk. Knead dough on floured surface3. Roll out dough to 1 cm thick. Spread over butter cubes.

4. Fold rolled dough in half, then in quarter and roll out again

5. Repeat couple times and form in loaf. Place in oiled baking tray.

6. Preheat oven o 180C and bake for 30 minutes.

7. Consume while still warm.



5. Flat bread with black seed

(Samun/somun)

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. Preheat oven to 200C and oil baking tray.

2. Combine fresh yeast with sugar, and some lukewarm water.3. Combine in large bowl, flour and sugar. When yeast rise to almost full cup, combine with flour.

4. Leave paste for an hour to rise.

5. Form balls from past and knead on floured surface and form round, flat loaf. Place on baking

sheet to rise again.



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” brea

(Kaplama hljeb)

This is type of white brea, with “hat” on top. Brea 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. Preheat oven to 180C and line oil baking tray.

2. Combine yeast with sugar and lukewarm water.

3. Combine flour and salt. Stir in yeast. Gradually add milk and water.

4. Knead dough on floured surface. Take around 100 g, from dough and form smaller dough. Place

on top larger one. (Creating hat).

5. Place in baking tray. Cover with clean cloth and leave to rise, for an hour.

6. Bake for 30-35 minutes on 180C.

Bulumach:

Is type of bread glaze, consisted from water and flour.

1. Heat water, to boil and stir in flour.

2. When combined spread ½ of mixture over bread (before baking).

3. Spread ½ of mixture over bread when baked.

Cool before serving.



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. Combine flour, baking powder and salt.

2. Stir in egg and yogurt. Gradually add water, until paste is combined and smooth.

3. Knead dough on floured surface. Form dough, cover with foil and allow to rest, for half an hour.

4. Roll out dough on floured surface, 5-6 mm thick. Cut in rectangle or round shapes.

5. Heat oil in pan or frying pan.

6. Put in, carefully, bagels an fry until “puffe” an gol brown.

7. Do this fast, because they can burn. Serve when cooled a little.



8. Round bagel

(Đevrek)

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


Directions:

1. Combine all ingredients together in large bowl.

2. Cover paste with clean cloth or foil and leave to rise for 1 hour.

3. Form circles or rings from paste, 15 cm diameter, 1-1, 5 cm thick.

4. Preheat oven to 180C and line baking tray with parchment paper. Place Djevrek on baking sheet.

5. Bake for 20 minutes. Serve while still hot.



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 ½ 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 allcombined.

3. Heat oil in fry pan. Take full teaspoon of paste and put in hot oil.

4. Fry until gol brown. Leave on kitchen towel, to “rink” excess oil.



Pies and casseroles

(Pite i musake)

In Bosnian cuisine pies are most common meal. Although, paste for pies demands a lot of effort and

skills, they are still inevitably meal and it is unthinkable to welcome guests without pie. Pies are

abundant, tasty and nourishing food, which contain paste with meat, vegetables or cheese. It is difficult

in beginning to learn how to roll out paste, paper thin, but eventually everyone learns. It is a bit difficult

meal to prepare, but effort really pays off. Paste can be homemade or you can buy prepared in Turkish

stores.

Basic recipe for paste:

(Jufka)

Ingredients:

- 500 g all purpose flour

- 1 tablespoon salt

- 2 tablespoons oil

- 100 ml lukewarm water (or yogurt in some recipes)

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.



5. Cut off thick edges.

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.

7. Place in oiled tray, circularly or straight and bake pie.



1. Round meat pie

(Burek u zvrkove)

Ingredients: for 4 persons

- 500 g young beef, minced

- 500 g flour

- 2 onions

- 15 ml oil + 1 tablespoon for frying

- 3 tablespoons butter

- 1 egg

- 2 cups water

- 1 teaspoon salt

- ½ teaspoon pepper

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.



2. Cigar meat pie

(Cigara burek)

It has nothing to do with tobacco; it is just thin and shaped as cigar.


- 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

- ½ 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 eep frying pan an fry “Cigars” in, until paste is gol 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.

Ingredients: for 3-4 persons

- 500 g flour

- 1 cabbage, medium size

- 1 onion, medium size

- 5 cups water


- 1 teaspoon salt


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

(Krompiruša)

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.

Ingredients: -for 4 persons

- 1 kg paste from store

- 1 kg potatoes- 1 large onion


- 1 tablespoon oil

- 1 teaspoon salt


- ½ cup water



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 ½ 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 mae with whole wheat flour, an in that case is calle “Peasant pie”.

5. Layered cheese pie

(Polagana sirnica)

This pie is made of soft cow cheese, but it can be combined with cottage cheese. Result will be same,

wonderful pie, which will thrill you.


- 500 g flour




- 500 g soft cow cottage cheese

- 2 cups sour crème

- 4 eggs

- 1 tablespoon corn flour

- 10 ml oil

- 1 ½ tablespoons butter

- 1 teaspoon salt

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 “ry” on air.

5. Combine cheese, eggs, sour crème, 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 ½ 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 o platližana)


- 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

- ½ 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.


7. Zucchini casserole

(Musaka od tikvica)


- 5 smaller zucchinis


- 2 eggs

- 1 cup sour crème

- 140 g flour

- Some finely chopped dill

- 1 teaspoon salt



-



Directions:

1. Fry meat on butter in frying pan.

2. Wash and peel zucchini (if want you can clean zucchini from seeds)

3. Cut zucchini to (by width) 1.5 cm thick rings.

4. Salt zucchini and leave for a while. Drain from juices, rinse under water and leave on kitchentowel to drain.

5. Place flour in flat plate and roll rings in, until covered.

6. Place in bottom of baking tray. Place over minced meat, and cover with rest of zucchinis.

7. Bake in preheated oven for 20-30 minutes at 160C, until zucchinis get yellow crust.

8. Beat eggs with sour cream, until fluffy.

9. Pour over casserole and leave in hot oven (turned off) for 10-15 minutes.

10. Sprinkle with chopped dill.

8. String beans casserole

(Musaka od mahuna)


- 1 kg string beans


- 2 onions, medium size

- 2 eggs

- 4 tablespoons oil


- Some parsley and dill, chopped



- 1 cup sour crème

- 150 ml milk

- 1 teaspoon salt


Directions:

1. Clean string beans and sauté 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.


9. Potato casserole

(Musaka od krompira)

Ingredients:

- 10 smaller potatoes

- 1 cup salted cream





- 2 cups water

- 1 tablespoon oil

- 1 teaspoon salt


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.


10. Kale-chicken casserole

(Musaka od kelja i piletine)


- 1 kg kale

- 500 g chicken breasts

- 1 cup oil

- 1 cup flour



- 1 liter milk

- 6 eggs

- 2 onions

- 1 teaspoon salt


- 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 isn’t tight.




Chowders and soups

In traditional Bosnian cuisine, chowders are in very important place. Unlike light soups, chowders are

made of with more grease, thick and nutrition, with more spices, meat and vegetables. In Bosnia and

Herzegovina, chowders are consuming with main course, but they can be served as main course. In that

case, they need to have meat as ingredient, like beef, lamb, chicken etc. with rice, pasta and with redpaprika.

After long “akshamluka” – wor for omestics, till awn, parties, it is custom to prepare “aci” chower,

in which is ae lemon juice or natural vinegar. They have function to “regulate stomach”, bring

strength back and to nourish soul.

1. Bey chowder

(Begova čorba)

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.


- 500 g chicken or veal

- 200 g carrot

- Celery and parsley root – according to wishes

- 150 g rice



- 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.




2. Potato chowder

(Krompir čorba)


- 3 potatoes – medium size

- 6 cups beef bouillon

- 2 onions – medium size


- 25 g flour

-

2 egg yolks- 1 lemon juice

- 1 cup milk

- 1 teaspoon red paprika

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 čorba)

This chowder is perfect for people with stomach problems, because it is not spicy at all.


- 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 čorba)


- 1 l water

- 1 fresh pepper

- 1 tomato

- 1 egg plant

- 1 onion

- 100 g string beans

- 1 medium size potato

- ½ cup peas


- ½ tablespoon salt

- 1 teaspoon pepper

- Some oil

Directions:

1. Heat oil in deep fry pan.

2. Chop onion and fry until glassy.

3. Chop paprika in thin stripes and add to onion. Fry a bit more.

4. Peel egg plant and sprinkle with salt. In this way all bitterness will come or “sweat” out. Leave

for 30-40 minutes.



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.

5. Old pumpkin chowder

(Čorba o tikve)


- 2 cups water

- 500 ml milk

- 250 g pumpkin


- 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

(Čorba o jaja- jajuša)


- 300 g young beef

- 10 cups water

- 2 tomatoes


- 70 g rice

- 2 eggs

- ½ cup milk

- 2-3 basil leaves

- 1 teaspoon salt

Directions:



1. Cook young beef with water for an hour.

2. Drain meat over deep pot (to catch meet water) and leave a side.

3. Wash and drain rice.

4. Place pot with water over heat source and add rice. Cook for 15 minutes.

5. Beat eggs and stir in flour. Mix until smooth and combined. Stir in milk.

6. Take away soup from heat source. Stir in egg mixture, carefully, to avoid lumps.

7. Place again to heat source and cook for 5 minutes.

8. Sprinkle with chopped basil.

9. Serve soup with chopped young beef a side.

7. Chowder from Vishegrad(Višegraska čorba)

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 ½ 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

(Čorba o špinata)


- 250 g spinach, chopped – medium size

- 70 g rice

- 4 cups hot water

- 1 medium size onion


- ½ teaspoon powdered sweet red paprika


- 1 lemon

Directions:

1. Chop onion and salt it. Leave for half an hour in salt, drain (if release juice) and fry on ½

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

(Čorba o crvenog luka)


- 4 large onions

- 6 cups water

- 50 g flour


- 2 large tomatoes

- 60 g yellow cheese

- 1 teaspoon salt


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.



10. Soup against flu

(Supa protiv prehlade)

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.


- 3 cups beef bouillon

- ½ cup soup noodles (rice size)

- 1 lemon juice

- some chopped parsley leaves and celery

- ½ teaspoon salt

- garlic – to serve with

Directions:

1. Pour beef bouillon in large pot. Heat until boil. Add soup noodles, parsley and chopped celery.

2. Cook for 5-8 minutes.

3. When cooked add lemon juice. Stir to combine.

4. Serve hot, with crushed salted garlic.



Stuffed vegetables and meatballs

(Dolme i dufteta)

It is enough to say “olma” an everyone who knows Bosnian cuisine will remember many tasty meals

in which vegetable and minced meat are leading ingredients. Dolme came to our region from Orient,

where they stayed till these days, with slight changes.

1. Stuffed tomatoes

(Dolmljeni paradajz)

This is great combination of sweet tomato and young beef.


- 1 kg smaller tomatoes – same size if can find


- 2 large onions



- 1 cup sour cream

- 1 teaspoon salt

- 1 teaspoon powdered sweet pepper

- 1 cup water

Directions:

1. Cut each tomato near top, to get “caps”. With teaspoon take out tomato center, and salt each a

bit.



2. Take tomato center and chop.

3. Chop onions and fry on 1 tablespoon of butter in frying pan. When onion is glossy, add minced

meat, and cook until water vaporized. Add chopped tomato center, and cook for 2 minutes.

4. Season with spices.

5. Stuff each tomato with cold prepared meat filling, to top. Place cap on top.

6. Oil baking tray and place tomatoes in, cap down.

7. Heat water with 1 tablespoon butter, until dissolves.

8. Pour water over tomatoes. Cover baking tray with aluminum foil and pierce foil in few places.

9. Bake in preheated oven on 180C for 30-35 minutes.

10. Mix sour cream with some red pepper. Serve tomatoes, while still hot, with cap on top. Pour

over sour cream.

2. Stuffed eggplants

(Dolmljeni patližan)


- 500 g minced lamb

- 1 kg smaller, but longer egg plants

- 130 g rice



- 70 ml concentrate tomato juice

- 1 teaspoon salt


- 1 teaspoon powdered sweet red paprika

- 100 g salt cream

- 2 cups water

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)


- 1 kg leek, thicker white part


- 2 onions

- 1 teaspoon powdered sweet red paprika- 40 ml vinegar

- 140 g rice

- 1 teaspoon salt


- 1 cup sour cream

- 2 cups water


Directions:

1. Wash leek and cut white part to pieces, each 1.5 cm long.

2. Pour 1 liter water in pan, and add vinegar. Place leek and blanch for 10 minutes.

3. With little finger separate leek into circles, layer by layer.

4. Leek that cannot be stuffed, chop and mix with minced meat.

5. Pour 500 ml water in pot, add washed and dried rice, and cook for 10-15 minutes.

6. Drain rice and mix with meat. Add spices and stir using wooden spoon until combined.

7. 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 crème.

4. Fainted leader

(Imam bajildi)

There is story connecte with this ish, an it goes like this:”Once upon a time there was religious leaerwhich 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.


- 1 kg smaller eggplants

- 3 large tomatoes

- 2 green paprika

- 2 garlic

- 2 smaller onions

- Some chopped parsley

- 1 teaspoon salt




- 2 cups oil

- 1 cup water

- 1 lemon


- Cotton thread

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.


- 500 g smaller onions


- 90 g rice

- 1 teaspoon black pepper- 1 tablespoon vinegar


- 2 cups water

- 1 cup sour cream

Directions:

1. Peel onions, cut top and bottom and blanch in 1 liter water with vinegar, for 10 minutes.

2. Cool onion and with little finger separate onion layers.

3. Wash and cook rice for 10 minutes. Mix rice and spices with minced meat.

4. Stuff onion layers with meat mixture.

5. Place in pot, by size.

6. Pour in water and add butter. Cook over medium heat source, for half an hour.

7. Serve in plate, pour over sour cream and sprinkle with sweet red paprika.



6. Sarajevo meatballs

(Sarajevska dufteta)


- 1 kg minced lamb or young beef

- 50 ml water

- 3 eggs

- 30 ml oil

- 100 g flour

- 1 teaspoon salt


Directions:

1. Combine meat, water, 1 egg and spices.

2. Form balls from mixture and slightly press between oiled palms.(4-5 cm)

3. Beat eggs, until fluffy. Put the flour in plate.

4. Roll meatballs in flour, then in eggs and fry in heated oil. 10 minutes each side. Do not twist too

much.

5. Serve with baked bread and green salad.



7. Venison meatballs

(Srneda dufteta)


- 500 g venison, minced


- 1 tablespoon vinegar

- 30 ml oil

- 1 lemon juice

- 1 teaspoon basil, chopped

- 1 teaspoon parsley, chopped

- 5-6 teaspoons flour

Directions:

1. Combine minced meat, vinegar, parsley, basil, salt and pepper.

2. Mix well and leave in refrigerator for an hour.

3. Put the flour in plate. Form balls from meat mixture (nut size) and roll in flour.

4. Fry in heated oil, 15 minutes each side.

5. Before serving pour with lemon juice.



8. Meatballs in sauce

(Ćufteta u saftu)


- 500 g beef, minced




- 1 egg

- 70 g rice

- 1 tablespoon oil

- 140 g flour

- 1 teaspoon salt

- 1 liter beef bouillon

Directions:

1. Chop ½ onions and mix with minced meat.

2. Add rice, spices, oil and egg. Combine well.

3. Place flour in flat baking tray. Transfer meat mixture on flour and knead, until combined.

4. Form meat balls from mixture, 3-4 cm diameter.

5. Pour boullion in pot (not too much, when you place meatballs, just to cover them). Add rest of onion.

6. When onion is almost cooked place in meatballs.

7. Cook for 15 minutes and them sauté for half an hour.

8. Do not overcook, because sauce might boil down.

9. Serve while still hot with rice and if you wish like with lemon juice.



9. Banjaluka meatballs

(Banjalučka dufteta)

Ingredients: for 3 – 4 persons


- 60 ml water

- 2-3 onion cloves

- 1 teaspoon black pepper- 2 tablespoons butter

- 2 onions

- White bread loaf or somun

- 1 teaspoon salt

Directions:

1. Cut bread in slices.

2. Combine meat with spices, water and crushed garlic in bowl.

3. Knead with hands and cover bowl with foil. Leave in refrigerator for 2-3 hours.

4. Form flattens balls, 2 cm diameter.

5. Coat frying pan with butter and heat over heat source.

6. When heated well, over intense heat source, place meatballs and fry for 10 minutes, one side.

7. Turnover meat balls, place bread on fried side, and fry another side for 10 minutes.

8. Serve while still hot, with finely chopped onion or with yogurt.



10. Meatballs with spinach

(Ćufteta sa mesom i špinatom)



- 250 g spinach

- 1 onion

- 70 g rice

- 1 teaspoon salt


- 100 g flour

- 1 teaspoon pepper

- 1 cup yogurt

Directions:

1. Chop onion and fry on ½ tablespoon of butter, until glassy.

2. Add minced meat, salt and chopped spinach.

3. Fry for 10 minutes.

4. Wash and drain rice. Cook rice for 10-15 minutes.

5. Combine with meat and add black pepper.

6. Form balls from meat, 4-5 cm diameter. Place flour in flat plate and roll meat balls, untilcovered.

7. Fry in frying pan with rest of the butter. Fry for 15 minutes on 150C, approximately, flipping

both sides.

8. Serve on plate and pour with yogurt.



Kebabs

(Ćevapi)

This meal, devap or devab, is basic for goo Bosnian cuisine, just like pies, casseroles an chowers.

What is devap? Well, since there is no precise efinition of this meal, we will say in general: “Devapi areminced or chopped meat, cooke or grille, with spices an sauces”. Most famous are Sarajevo devapi

(from mince meat) an Hažijski devap (from choppe meat). There are many version of this ish, but

real devapi are from Bosnia an Herzegovina. Everything else is just a copy.

1. Minced meat fingers from Sarajevo

(Sarajevski devapi)


- 1 kg young beef, from shoulder blade

- 200 ml milk

-

6 teaspoons bread crumbs- 1 teaspoon salt


- ½ baking soda

- 1 garlic

- 50 g lamb fat

Directions:



1. Combine bread crumbs, salt, pepper, baking soda and milk.

2. Add meat, grinded garlic and grinded fat. Combine well and leave in refrigerator for an hour.

3. Form small fingers, 5 cm long, with oiled hands.

4. Grill on BBQ and serve with somun and chopped onion. Sprinkle with black pepper and salt.

NOTE: You can mix 500 g young beef and 500 g greasier lamb. Fat will give juicy taste and fingers

will not be dry.

2. Shish kebab

(Šiš devap)

Ingredients: 4-5 persons

- 1 kg young beef meat, scapula

- 500 g onion


- 200 ml water


- 1 teaspoon salt

- 1 teaspoon sweet red paprika

-

2-3 cloves- Wooden sticks

- 50 ml vinegar

Directions:

1. Chop meat in equal pieces (Cubes).

2. Chop onion in same way.



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)


- 1 kg lamb meat, chopped- 5 onions

- 2-3 pepper grain



- 2 cups water

- 2-3 cloves

- 1 teaspoon salt


Directions:

1. Chop meat and finely chop onion.

2. Fry onion on butter, until glassy. Add meat pepper grains, salt and cloves.

3. Fry over medium heat 15-20 minutes, so onion and meat can release juices.

4. Gradually add water. When meat softens, after an hour of cooking, sprinkle with red paprika

and mix carefully.

5. Leave for another 10 minutes, so sauce can clear up. Add ½ teaspoon pepper and take out

cloves.

6. Serve with onion-yogurt salad.

NOTE: This meal can be prepared without onions.



5. Bey devap

(Hažijski devap)

This is the most famous devap in Bosnia an Herzegovina. Originally it was mae 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:

- 900 g lamb meat

- 180 g butter

- 300 g tomatoes- 300 g paprika

- 80 g salt

- 40 g pepper

- 1 sachet cinnamon

- And some chopped parsley

- Clean cotton thread

- 250 g onion

- Additionally beef bouillon – ½ cup

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 ½ 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- ½ teaspoon salt

Directions:

1. Finely chop onions and salt them.

2. Lave onions for half an hour in salt and then drain from juices.

3. Combine yogurt and cottage cheese and mix well.

4. Stir in chopped onions and serve in small bowls. You can add parsley if like.



2. Cucumber salad

(Satrica)


- 500 ml yogurt

- 1 cup cottage cheese

- 5 cucumbers, smaller

- 1 tablespoon olive oil

- 1 teaspoon salt

Directions:

1. Wash and peel cucumbers. Chop them.

2. Mix yogurt and cheese, until nicely combined.

3. Add cucumber and salt. Stir well.

4. Serve in small bowls and sprinkle each with few drops of olive oil.



3. Eggplant salad

(Salata o patližana)


- 3 eggplants, larger

- 5 cloves garlic

- 2 tablespoons olive oil

- 1 lemon juice

- 1 teaspoon salt

-

Some chopped parsley

Directions:

1. Wash eggplants (with skin) dry and place in baking tray, covered with parchment paper.

2. Bake for 15-20 minutes at 180C, or more if necessary.

3. When eggplants cool, peel them and press with fork several times, to gat kind of mash.

4. Add chopped garlic, lemon juice and olive oil. Combine well.

5. Serve in small bowls. Slightly press each with fork to get nice pattern.

6. Sprinkle with finely chopped parsley.



4. Paprika salad (baked)

(Salata od pečenih paprika)


- 10 paprika (red or yellow)

- 5 tomatoes

- ½ cup olive oil

- 2-3 garlic cloves

- 1 lemon juice

- ½ teaspoon salt

Directions:

1. Peel and chop tomatoes.

2. Bake paprika in oven. When baked cover with plastic foil, and leave until almost cooled.

3. Peel paprika and clean from seed. Chop with hands. Leave to drain.

4. Fry tomatoes on some olive oil and add paprika.5. Fry for a while and when cooled add chopped garlic.

6. Sprinkle with lemon juice before serving.



5. Old bean salad

(Salata od starog graha)

Ingredients:

- 2 cups white beans


- 2 tablespoons olive oil

- ½ lemon juice

- 2 tomatoes

- 2-3 garlic cloves

-

1 teaspoon salt- 1 boiled egg

Directions:

1. Soak beans in water and leave them over night.

2. Wash beans tomorrow and cook well in salted water.

3. When cooked wash again and leave to drain.

4. Chop onion and salt with ½ teaspoon salt. Leave for half an hour and drain from juices.

5. Wash, peel and chop tomatoes.

6. Combine tomatoes with beans and onion. Slice egg and add as well.

7. Finely chop garlic and combine with olive oil and lemon juice. Pour over salad and serve with

kebabs.



Desserts and drinks

Bosnia and Herzegovina was under Ottoman empire for 500 years. They brought except salt meals,

some desserts which we accepted and during years changed and assimilate to our cuisine. Bosnian

desserts are right balance between walnuts and sugar and paste. Our most famous desserts are baklava,

tufahija (stuffed apple), gurabija (kind of cookie), sutlija (rice pudding) an višnjab (sweet ish fromcherries).

When it comes to Bosnian drinks, Bosnian or Turkish coffee is our number one. Coffee is drinking in

morning, to wake up, in noon, during job break, after lunch and afternoon to relax. We also love rose

juice and orchid tea.

Desserts:

1. Bosnian Baklava

(Baklava)


- 1 kg sugar

- 1 l water

- 1 kg walnuts

- 50 ml oil

- 1 ½ cup water

- 1 ½ cups butter

- 1 kg crusts for baklava (You can find in Turkish stores)

- ½ teaspoon salt



- ½ lemon, cut in slices

Directions:

1. Finely grind walnuts.

2. Melt butter with water. Stir in salt.

3. Oil baking tray and place two layers of crust. Sprinkle with melted butter and water.

4. Continue until you use ½ packages of crusts. Place grinded walnuts and place over second half of

crusts.

5. When finished, cut slices and place in preheated oven. Bake for 1 hour at 150C.

6. While is baking prepare agda or sugar syrup.

7. Pour 1 liter of water and add 1 kg sugar. Heat until boils and boil for half an hour.

8. Add lemon slices and allow cooling.

9. Take baklava from oven and pour over sugar syrup.

10. Cool before serving.

2. Stuffed apples

(Tufahije)


- 7 medium size apples

- 80 g walnuts

- 1 l water

- 200 g sugar

- 1 egg white

- 2 sachet vanilla sugar

- 8 teaspoon whipped sweet cream

- 1 lemon juice



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 ¼ teaspoon of cinnamon in syrup.

3. Rice pudding

(Sutlija)

Ingredients:

- 500 ml milk

- 2 cups rice

- 6 tablespoons sugar




- Pinch of cinnamon

- 5 cups water

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 ½ 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

žezva, or coffee pot.

Ingredients:

- 4 tablespoons coffee (real, not instant)



- 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

- ½ 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.

Bosnian food

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