Bosnia and Herzegovina
4 topics — topics in this category.
Ćevapi
The small, juicy fingers of Sarajevo: skinless minced-beef sausages grilled over charcoal, served in somun bread with onions and kajmak — five or ten, never in between worth mentioning. Ingredients: beef (and a little la…
Burek (Bosnian)
Bosnia's hand-pulled spiral pie: dough stretched over a whole table until transparent, rolled around minced meat (only meat earns the name burek), and coiled in the pan. Ingredients: flour, water, salt, oil (dough); fill…
Begova Čorba
The bey's soup of the Ottoman court: a rich okra-and-veal velouté, thickened with egg yolk and lemon, still the opener of Bosnian festive meals. Ingredients: veal, okra, carrots, celery root, parsley root, onion, rice (a…
Tufahija
The stuffed apples of the vizier's table: whole apples filled with walnut paste, poached in syrup and crowned with whipped cream and a cherry. Ingredients: firm apples, walnuts, sugar, milk (a little for the filling), le…
World Cuisines
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