Skip to main content

Bosnia and Herzegovina: Cooking Around the World with Camilla (CATWWC)

Our cooking around the world adventure took us to the former Yugoslavia tonight. We traveled by tabletop to the regions of Bosnia and Herzegovina.

The cultural distinctions in the area are minimal though the cultural identity is fierce with three main political factions: the Muslims (Bosniacs), the Serbs, and the Croats.

Bosnia is named after the Bosna River that winds through the area. And it's a Bosnian recipe that I selected for Riley to make tonight. He strapped on his apron and made a Bosnian meat pie which is shaped like a snail.


Bosanski Burek

2 C white whole wheat flour
1/2 C warm water
1/4 C olive oil
1 egg, beaten
pink Himalaya salt

1 lb 96/4 organic grass-fed beef
1 fennel, diced
1 T minced garlic
2 eggs
1 C thinly sliced kale
olive oil
  
In a large bowl, use a wooden spoon to mix together the flour, warm water, olive oil, egg and salt until it comes together. Remove the dough to a floured work surface and knead until smooth and pliable. Cover with plastic wrap and set aside to rest for at least half an hour. While the dough rests, saute fennel and kale until they are softened.


Preheat oven to 375°F. Mix together the ground beef, garlic, eggs, fennel and kale in a large mixing bowl. Season to salt and pepper.


Remove the rested dough to a lightly floured work surface and roll out into a large rectangle.  
Place the meat filling in a row in the center of your dough. Bring the pastry up and over the meat filling and roll it up into a long sausage-shaped roll.
Lay one end of the roll onto the middle of a greased baking stone. Carefully wrap the remainder of the pastry roll around itself to form a snail-shaped pie in the middle of the baking pan. Brush the top of the pastry with olive oil.
Place in the oven and bake for 45-60 minutes, or until cooked through and golden-brown. Cut into wedges and serve sprinkled with crumbled feta cheese or a thick yogurt.


For dessert I made a very fast and very loose version of Bosnian tufahije, poached apples filled with nuts.


Enjoy my tabletop travels. Join me in whipping up a dish or two. If you do cook something from If If you cook a recipe from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.


This Knight of the Global Table Adventure is signing off for now. We're traveling to Botswana next.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P