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

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

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