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://
|Published (Last):||22 May 2009|
|PDF File Size:||13.59 Mb|
|ePub File Size:||7.22 Mb|
|Price:||Free* [*Free Regsitration Required]|
Search WorldCat Find items in libraries near you. Line 2 baking sheets with parchment and lightly oil the parchment. Many families eat largest meal at midday. Subjects Cooking — Bosnia and Herzegovina. Let sit for 2 to 3 minutesuntil the yeast is beginning to get creamy.
Of course, the most kuhqr is baklava. 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. Bosnia’s cuisine with its special dishes satisfying to even the most exacting palate, concocted with as much inventiveness as the stories of the Arabian Nights. Hold on to the machine if it bounces around.
The weight will stop them kuhhar floating and having the stuffing come alia once you add the liquid.
The more familiar baklava is phyllo dough layered with honey and nuts. Although it may be bough ready-made many Bosniak housewives prefer to make their own, in the following way: Bring to the boil and simmer until slightly thickened.
Next, lay down the remaining 6 phyllo layers once again greasing and folding over to fit the baking pan. You may send this item to up to five recipients. Trahana or tarhana is a special food prepared in Bosniak homes. More like this Similar Items.
35533374 Alija Lakisic Bosanski Kuhar
Place seam side down in a heavy stockpot. However, formatting rules can vary widely between applications and fields of interest or study. Sweets prepared in the Bosnian manner are another specially of this cuisine. Before serving add beaten egg yolk and cream to the broth. There are three troughs 20 cm to 30 cm wide and 20 cm to 40 cm deep into which embers are poured or charcoal is burned. When the chicken is tender, strain off the broth.
Coffee is commonly the first thing consumed in the morning.
Bosanski kuhar : tradicionalno kulinarstvo u Bosni i Hercegovini (Book, ) 
Please select Ok if you would like to proceed with this request anyway. Served with rice or mashed potatoes. This dish is popular with in Bosnia, serve it with a tossed green salad. Working individuals who do not go aliija to eat might take leftovers from home or buy something to eat.
Thanks to him we have the first book containing valuable information about various kinds of Bosnian cooking with hundreds of recipes for savory dishes cakes and sweets. She agreed to let me interview her and it was by far the highlight of my time in Sarajevo. Citations are based on reference standards. After my friend translated some articles I found, we tracked her down. Sarajevsko Pivo, brewed in the capital, is the favored brand of beer. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes bosaneki away from the sides of the bowl, clusters around the dough hook, and slaps against the kjhar of the bowl, about 8 minutes.
My eye was drawn to a haunting black and white photo of a woman who she explained was her mother. Pita is the generic name for ingredients rolled into a very thin, stretched dough jufke or juhke.
Lakišić, Alija [WorldCat Identities]
Cut into squares using a sharp, serrated knife. Your request to send this item has been completed. When the top turns a cream colour you are ready to pour. Serve bossanski dish with rice for a midday or evening meal. While the sweet is ailja hot it should be covered up and left to stand overnight. And you just can’t eat any of this stuff without the ever-present condiment ajvar EYE-var. Would you also like to submit a review for this item?
Simmer chicken, water, carrots, celery, parsley, salt, add pepper, until tender, for about minutes. The dried, sliced almonds are put into a mixture of syrup and starch; lemon juice and a few drops of rose oil are added, and the mixture is left to cool in an enameled dish. Using oven mitts, carefully remove from bosanaki oven.