Donor challenge: Your generous donation will be matched 2-to-1 right now. Your $5 becomes $15! Dear Internet Archive Supporter,. I ask only. Maria Kaneva-Johnson, in her superlative work The Melting Pot: Balkan Food and Cookery, tells us that according to Alija Lakisic’s Bosanski Kuhar (“Bosnian. Alija Lakišić holds the view that Bosnian cooking represents the culinary http://

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Bring to the boil and simmer until slightly thickened. Trahana or tarhana is a special food prepared in Bosniak homes, and it is considered a specifically Bosnian kuhaf, a belief reinforced by a traditional saying tarana. Bosniaks are not big meat eaters, but they like meat mixed grill is a treat.

Lakišić, Alija

It is cut into wedges for serving to individuals, but if is eaten from the tevsija, people break off pieces with the right hand. The primary home cook is the female head of the household, whose tasks are to plan and prepare the meals.

Preview this item Preview this item. Please don’t do that. Desserts are not commonly part of a meal, but rather sweets and pastries are enjoyed as snacks and with coffee or other beverages. Sarma, a traditional Bosnian dish made with cabbage and meat. Turn out onto a clean work surface and knead by hand for 2 to 3 minutes lakisicc. It should be sticky. There was usually a cold storage room located in the cellar where food was kept and preserved.

You may wish to serve burek with some sour cream or thick plain yogurt to use as a topping. Reviews User-contributed reviews Add a review and share your thoughts with other readers. All these dishes were served with excellent Herzegovina and Dalmatian wines, to be followed up by rice pudding, baklava a sweet made of raisms and ground walnuts steeped in syrupsmall had and Turkish delight of various flavours.


Lower heat and simmer until meat is cooked and sauce thick. The rolls are made with beef or lamb or a mixture and rice. Every corner lakissic a display meticulously set up and immaculately clean.

Granulated sugar is also available for those who stir sugar into the cup. Place seam side down in a heavy stockpot. Trahana is a small granular dumpling used in soup and as gruel for babies. Pass lemon juice and sour cream for diners to help themselves. The baklava is baked until it is a rich golden brown. Bake for 30 to 40 minutes until golden. Bosnia is a gastronomic country in the highest sense of the word. It was one of her only possessions that survived the war, everything else I was looking at she had acquired since it had ended.

Greased medium heat-proof carthenware casserole with cover or Dutch oven, heavy-duty aluminum foil, oven mitts, trivet.

Alija Lakisic Bosanski Kuhar : Free Download, Borrow, and Streaming : Internet Archive

And I shall come and midnight to lie beside you. Place in oven and bake for about 1 hour. Sunday dinner is eaten in early afternoon, and it is usually larger than those during the week. Punch down the dough and let rise again until doubled, about 45 minutes. Yogurt often comes with meals. On so many occasions I’ve watched confused visitors make a mess of the ritual of drinking a good Bosnian coffee, Turkish style.

Beef is boiled with various vegetables, including potatoes; then onion and garlic are added, and, finally, some vinegar, too. This delicious hard gelee is made of sugar, starch, water, almonds and rose oil.


Wash the meat and steep in cold water, scrape the vegetables carrots, parsley root and celery and boil with a little salt, together with the meat. Sprinkle filling on bottom layer. If making the dough by hand: In contemporary Bosnia and Herzegovina, both rural and urban stoves are electric, burn wood or coal, or use bottled gas. Manydishes that did not originate in Bosnia and Herzegovina, whose oriental originis undisputed, have over time acquired characteristics that differentiate themfrom the same dishes prepared in the East Iran, Turkey.

Pita is the generic name for a much-loved dish consisting of layers of filolike dough baked with a with a filling of potato, cabbage, grease, meat, squash, spinach, or pazijaa Bosnian green. Alternate layers of eggplants and the meat filling are placed one on top of the other, beaten eggs and milk are poured over this and the dish is then baked in the oven. Sprinkle with salt and pepper to taste and parsley flakes. Your list has reached the maximum number of items.

Of the meals, breakfast varies the most. Kahvu mi, draga, ispeci. Fold in the flour a cup at a time, using a large wooden spoon. Heat 4 tablespoons of the cooking oil in skillet on medium-high heat. Sarajevo [Bosnia and Hercegovina]: