SARAJEVO - In Your Pocket
SARAJEVO - In Your Pocket
SARAJEVO - In Your Pocket
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Bosnian Cuisine<br />
If you like meat, you’ll love Bosnia and Herzegovina.<br />
Meat is a standard for any meal. However, there is still<br />
lots of interesting meals you can make do if you are a<br />
vegetarian.<br />
A typical breakfast is very different from a traditional<br />
English, American or Australian breakfast, but they can<br />
be found in the occasional restaurant. Omlettes, hams,<br />
eggs and cheeses are very popular and can be found even<br />
in most places.<br />
For budget travelers the large supermarkets carry fruit<br />
yogurt, muesli, and juices and the open markets are<br />
always filled with fresh fruit. Bakeries open early and<br />
sell hot rolls, croissants, brown bread, apple and cherry<br />
strudles which you can take to a cafe and enjoy with a<br />
morning cappucino.<br />
All travellers should at some point enter a buregdzenica and<br />
try the famous traditional pita dishes of burek, zeljanica,<br />
sirnica, and krompirusa. They are all made from scratch<br />
and have been a traditional meal since Ottoman times.<br />
Burek is a meat pie wrapped in filo-dough. The zeljanica<br />
is made from spinach and cheese. Sirnica is made from a<br />
fresh, homemade cheese and krompirusa is diced potatoes<br />
with spices. Usually one portion (porcija) is enough to stuff<br />
you. A porcija costs between 2-3KM. They may ask if you<br />
like pavlaka spread on top. Pavlaka is a fresh cream that<br />
tastes wonderful with the pita. Thin yogurt is also a popular<br />
drink alongside your pita.<br />
Meat eating travellers should try out the wide range of<br />
available meats and should not miss the typical rostiljnica<br />
that serves up a range of grilled meats specialities.<br />
Whether chicken, beef, lamb, or pork, they come fresh from<br />
the mountainside. It is common practice here to raise all<br />
animals free range, and with no hormones or chemicals.<br />
Most people say they can taste the difference.<br />
Here is a list of the most popular traditional dishes:<br />
Cevapi small meat sausages of lamb and beef mix. They<br />
are usually served with fresh onions and pita bread on the<br />
side. Cevapi usually come in pointer finger size sausages<br />
and are offered by five or ten pieces.<br />
Teletina is veal, usually served in cutlets. Veal in BiH<br />
is not produced by locking calves in a cage to ensure<br />
softer meat.<br />
Jagnjetina lamb grilled over an open fire.<br />
Musaka a meat pie made of minced beef, very similar to<br />
shepherds pie.<br />
Filovane paprike fried peppers stuffed with minced meat<br />
and spices.<br />
Pršut air dried ham, similar to italian proscuitto.<br />
Sudžuk beef sausages with a similar form to pepperoni.<br />
Suho Meso dried meat, either beef or pork.<br />
Sarme meat and rice rolled in cabbage or grape leaves.<br />
‘Ispod Saca’ similar to a dutch oven. A metal dish is<br />
placed on hot coals, the food is placed in the dish and<br />
covered by a lid which is then completely covered in hot<br />
coals and left to bake.<br />
sarajevo.inyourpocket.com<br />
Cevapi sa kajmakom<br />
BasiCs<br />
Cheeses are also prepared and strained in a variety of<br />
ways and are absolutely delicious. The vegetarian traveller<br />
will have a hell of a time getting through these which can<br />
ordered as a large starter or side dish in restaurants,<br />
bought in supermarkets or at the market where is has<br />
been freshly and naturally prepared.<br />
Travnicki a white, feta-like cheese from the Travnik district<br />
in central Bosnia. It is a bit salty and very popular with<br />
‘meze’, which is the tradition of slow drinking and eating<br />
throughout the course of a whole day.<br />
Vlašicki similar to travnicki cheese. It is a highland<br />
cheese from the mountain villages on Vlašic Mountain in<br />
central Bosnia.<br />
Livanjski is more similar to the dry yellow cheeses of<br />
Dalmatia. It is very tasty and usually more expensive than<br />
others. It originates from the west Bosnian town of Livno.<br />
Mladi Sir literally means young cheese. There isn’t an<br />
equivalent to it in English. It has a soft texture and is<br />
unsalted. Often times it is served with a cream sauce on<br />
top. It is very healthy.<br />
Kajmak is the most difficult of all cheeses to translate.<br />
It is the top layer skimmed from milk, it is creamy and<br />
extremely tasty. Kajmak and ustipak (doughnut type roll)<br />
is a wonderful appetizer.<br />
Iz mjeha sheep milk poured into a specially sewn sheep<br />
skin ‘bag.’ After a time the dry cheese is taken out of the<br />
skin container and the result is a strong, dry cheese that<br />
resembles real parmesan.<br />
<strong>In</strong>at Kuća is a great place to sample traditional Bosnian fare<br />
Autumn 2009<br />
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