Bosnian spinach pie (zeljanica)
- 1 package filo pastry
- 2 bags washed fresh spinach
- 2 eggs
- 1/4 cup sour cream
- 1/2 lb ricotta or cottage cheese
- olive oil
- 1 1/2teaspoons salt
- milk
- plain yogurt (optional)
Preheat oven to 350F. Wash and drain spinach. Chop spinach and put in a big glass
bowl. Add salt and mix with hands. Leave for about 10 minutes and then drain the
excessive water. Mix together eggs and sour cream and add to spinach. Add cheese
to the mixture. Grease a baking pan. Take filo sheets and lay them on a dry surface.
(While adding the filling, you may wish to cover the sheets with a dry towel and
then a damp one to keep it from drying out or flaking.) Place one sheet of pastry
into the pan and cut away excess. Brush with oil, using either your hands or a pastry
brush. Repeat for 6 or 7 layers. Add a skim of filling and spread evenly. Repeat
until the pie reaches the top of the pan or you run out of ingredients, but make
sure you finish with the pastry on top. Place pie in the oven, uncovered, for about
35 minutes. Pour on top of the pie while it is baking, 1/4 cup sour cream blended
with 0.125 cup of milk. Bake for another 15 minutes. This dish can be served warm
or room temperature. It is traditionally served with yogurt.
Cevapi - grilled lamb & beef meatballs
Cevapi are Bosnia 's snacks of choice. The combination of different meat gives it
subtle and alluring flavour.
- 1 tbsp lard or butter
- 1/2 yellow onion, finely chopped
- 1 garlic clove, finely chopped
- 1 lb lean lamb
- 1 lb lean beef
- 1 egg white, lightly beaten
- 1tbsp sweet paprika
- 2 tbsp onions, finely chopped
Heat the butter or lard in a small frying pan and when it starts to foam add the
onions and garlic. Fry stirring occasionally, until soft, for around 6 to 8 minutes.
Meanwhile, mix the lamb, beef, egg and spices in a bowl. When ready, add the onion
and garlic mixture. Mix well. Shape into small cylinders, approximately 1" x 2"
and arrange in a plate. Cover with plastic wrap, wax paper or a towel and refrigerate
for one hour or longer to let the flavours settle and the mixture become firm. Grill
or pan fry in medium heat until done to your preference. Serve sprinkled with chopped
onions and accompanied with pita bread.
Bosnian Pot
- 3 lb lamb or beef, cut into cubes
- 1 cup finely chopped onion
- 1 tbsp finely chopped garlic
- 1 cup finely chopped parsley
- 1/4 cup finely chopped celery leaves
- 1 tbsp salt
- 2 tsp pepper
- 3 bay leaves
- 1/2 cup butter
- 1 cup sliced carrots
- 1 cup chopped kohlrabi
- 1/2 cup chopped parsley root
- 1/2 cup chopped celery root
- 1 cup green beans, cut into 1" pieces
- 2 red bell peppers, seeded and cut into squares
- 2 cups tomatoes, peeled, seeded and quartered
- 3 cups potatoes, cut into cubes
- 2 leeks, cleaned and cut into 1/2" slices
- 1 cup coarsely chopped cabbage
- 1/2 tsp hot paprika or cayenne, or to taste
- 6 cups water
- 1/4 cup vinegar
Preheat the oven to 350F. Rinse the meat and put in a colander to drain. Combine
the onion, garlic, parsley, celery leaves, salt, pepper, and bay leaves. Melt the
butter in a large, oven-proof stew pot, and then put alternate layers of vegetables
and meat, sprinkling some of the onion/garlic/parsley combination on top of each
layer. Combine the water and vinegar, and pour it into the pot. Cover the pot with
a lid or aluminium foil, and bake until everything is tender, about 3 hours.
Tufahije
- 6 cooking apples
- 2 cups of walnuts, finely chopped
- 1/2 cup sultanas (or raisins)
- 2 1/2 cup sugar
- whipping cream, whipped
Peel and core the apples. Mix the walnuts and sultanas. Arrange apples on a baking
dish, and fill cavities with the walnut mixture. Dissolve the sugar in water and
pour over the apples. Cook until the apples are soft but not soggy! Serve cold with
whipped cream.