ALIJA LAKISIC BOSANSKI KUHAR PDF

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://

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Pita made with meat chunks or ground is called burek. Top with the remaining 3 sheets, spraying or brushing each layer, including the top one. Lay down 3 sheets of phyllo in the bottom of boanski baking dish reserving 3 sheets for the topspraying with cooking spray or brushing with oil between each layer. As a rule, quality dishes are not prepared in fat but are boiled in the juices of cooked meat, which is rich in proteins, and the juices of vegetables.

Lakišić, Alija

Before serving add beaten egg yolk and cream to the broth. Lay down 6 of the phyllo sheets in the bottom of the baking pan, spraying with cooking spray or brushing muhar oil between each sheet and folding in the sides to fit.

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. Heat butter in a saucepan. Stir the salt into the dough. In the bowl of a standing mixer or a large bowldissolve the yeast in the water.

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Cooking — Bosnia and Herzegovina. The same raw materials are available to every group, with the exception aija pork and alcohol, which are prohibited by religious law to Bosniaks, and the cuisine shoes only slight differentiation. Certain foods are emblematic of Bosnia and symbolic of Bosnian identity. Let sit for 2 to 3 minutesuntil the yeast is beginning to get creamy.

This will enhance their taste and color. Grilled meats are a staple of Bosnian cuisine. Kahvu mi, draga, ispeci. Subjects Cooking — Bosnia and Herzegovina. Greased medium heat-proof carthenware casserole with cover or Dutch oven, heavy-duty aluminum foil, oven mitts, trivet. Your Web browser is not enabled for JavaScript. Please enter the message. Sunday dinner is eaten bosabski early afternoon, and it is usually larger than those during the week.

This delicious hard gelee is made of sugar, starch, water, almonds and rose oil.

Lakišić, Alija [WorldCat Identities]

Sarajevsko Pivo, brewed in the capital, is the favored brand of beer. Bosniaks are especially known for theirs. Taste and adjust seasoning.

Add flour as khuar. Add 2 cups of the flour and stir times in the same direction to combine. Stuffed vegetables are very popular, of which cabbage rolls sarma are the most common.

This is a typical Sunday breakfast. Follow the recipe through Step 3. Sarma, a traditional Bosnian dish made with cabbage and meat. Level with a knife and leave for 24 hours to set. Some features of WorldCat will not be available.

If a family works the fields, the woman left at home may bring hot food to the field. Yogurt often comes with meals.

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Alija Lakisic – Bosanski Kuhar

There are many variations. When they get home after a day at work, they attempt to make a quick meal, the main one of the day for them — soup, fish bosznski meat, a starch, and bread — or they reheat one-dish meals made the evening before. To serve, take the pot to the table and place on a trivet.

New dishes could be quickly prepared on the hearth and bosansoi dishes could finish cooking, so that that area also served as a kind of visible menu.

Add ‘It cup of sugar. Bosnian cuisine contains an abundance of vegetables, meat, fruit, milk and dairy products; t he dishes are not made with a browned-flour base rouxand strong or hot spices are not used. It is then dried and stored in a dry place. It is cut into wedges for serving to individuals, but if is eaten from the tevsija, people break off pieces with the right hand. If making the dough by hand: You may wish to serve burek with some sour cream or thick plain yogurt to use as a topping.

These two kinds of brandy are usually wlija as appetizers. Stir in red peppers, simmer for 5 minutes. Kunar should be sticky.

Working individuals who do not go home to eat might take leftovers from home or buy something to eat.