SERRA ERDEN

                 


  BOSNİAN 

  CUİSİNE 

In Bosnian Cuisine meat,patty,creamy dishes are very popular.There are lots of kinds of tasty,unique and traditional dishes.The best knowns are Bosanska Pita (the Bosnian patty), masanica, ,grušavnik, uštipka, jagneće (spit roasted lamb), ćevap, bürjan, dry meat, ovčavina, baranija, kupus salata, šopska salata, tufahije, trileçe, tulumba, Bosnian walnut baklava and hadjimakule.

The Best Knowns       

I would really love to introduce all these unique flavors to you. Read, eat and enjoy! Here are the most popular ones:                                           

                                                    Bosanska Pita (the Bosnian Patty)        

 The dough of Bosanska Pita (the Bosnian Patty) is made with salt, flour, olive oil  andinside it a mixture of spinach, cheese, egg, yoghurt, salt, olive oil  and butter is put. First the dough is prepared. Flour, olive oil and salt are mixed together and the doughis kneaded. Then it is rested for one hour. After that, the dough is rolled out using themixture of oil and butter on a round table. The dough must be as thin as possible amust not be torn while it is rolled out. 

Then the mixture of spinach, cheese, egg, yoghurt, salt, oil and butter is put on the rolled out dough like a circle. After that this mixture is covered with dough and the dough is rolled until it is formed into a circle. Then this is placed on a metal tray as it looks at the image. Finally, the patty is put into an oven and after 45 minutes it is ready to eat!

                                             

                                            

                                                                        Suho Meso (Dry Meat)

Dry meat is a kind of traditional pastrami. It really takes so much time to prepare it. First raw beef meat is cut in long, thin pieces. Then those pieces are salted and stay in salt for 72 hours. Then pieces of salted meat are hung to the ceiling and a fire which gives a lot of smoke is lighted beneath the hung meat. For approximately 10 days this fire must be burnt. Then after 10 days it is ready to eat!

                              

                                                                                   Ovčavina

Ovčavina is usually eaten at breakfast. It is made with yellow hot peppers, cheese, cream, salt and milk. First, salt is put into yellow hot peppers and peppers stay salty for a while. Then, peppers are washed and the mixture which is put into peppers is prepared. Cheese, cream and salt are mixed together and put into pepers. Then, those peppers are put in a jar and rest of the mixture is poured onto the peppers into the jar after milk is added into it. It is kept in the fridge for 15 days and finally it is ready to eat!

                                                       

                                                                                  Tufahije       

Tufahije is a traditional Bosnian dessert which is originated from Persia and was introduced to people in Balkans in Ottomanic Era. The word “tufahije” is originated from the Arabic word “tuffah” which means “apple”. It is made with apple, walnut and cream. First apples are stewed in water with sugar. Then those stewed apples are put in glass bowls, a special syrup is added and cream and walnut pieces are put on them. In the end, it is ready to eat!