35. Bosnia and Herzegovina

TUFAHIJA (BOSNIAN POACHED STUFFED APPLES)

INGREDIENTSNutrition

• 4medium apples (a bit under-ripe for best results)
• 2cups sugar
• 3cups water
• 1⁄2lemon, juice of
• 1⁄2cup walnuts
• 1tablespoon raisins
• whipped cream, to serve (do not use cool whip, it's too sweet for this! Vegans may use soy or rice whip)

  DIRECTIONS

  1. In a pan large enough for 2 or 4 apples, add enough sugar and water in the above proportions to cover the apples (start with the given amounts and add more as necessary depending on the size and shape of your pan). Bring to a boil, and simmer a few minutes, stirring to dissolve all the sugar. Add the lemon juice.
  2. Peel and core the apples. If you like, reserve the peelings for step 3. Add the apples to the simmering syrup (you can add all 4 at once if you like, but I find it easier to cook 2 at a time and peel the remaining apples while I wait). Simmer the apples until they are just soft enough to poke with a fork, about 5-10 minutes depending on their size and ripeness. Be sure not to overcook them! Remove and allow to cool.
  3. Add the reserved peelings to the syrup (optional), and continue to simmer the mixture until it is reduced by half (about 20-30 minutes). Remove the peelings and cool the syrup, then chill it. The syrup may be stored in the same container as the apples after it is chilled, or it can be kept separately.
  4. Meanwhile, coarsely chop the walnuts (some people use a mixture of walnuts and hazelnuts. I personally think it tastes best with walnuts only) and raisins together, and stuff the apples with the mixture when they are cool enough to handle. Chill until ready to serve.
  5. Serve the apples cold in individual bowls with some of their syrup, topped with whipped cream.

BOSNIAN GROUND TURKEY STUFFED BELL PEPPERS

INGREDIENTSNutrition

• 5bell peppers, mince the tops of the peppers
• 1(16 ounce) package ground turkey
• 1egg
• 1minced onion
• 1large minced tomatoes
• 1⁄8cup uncooked rice
• salt
• pepper
• parsley

• DIRECTIONS

1. Cut the top off of the 5 bell (any color) peppers.
2. Clean out the seeds.
3. Set aside.
4. Mix remaining ingredients and use the mixture to stuff the peppers.
5. Put stuffed peppers upright in a stock pot.
6. Fill the pot with water.
7. cover.
8. Bring to a boil and then simmer until the peppers are tender and the meat and rice is cooked, about an hour.
9. Serve with sour cream on the side and mashed potato (traditional accompanyments).

• Kacamak with Potatoes and Cheese

  Country: Bosnia Herzegovina 
  Course: Sides 
  Makes: 8 to 10 servings 
  
   
  
  
  Ingredients:
  • 3 cups water
  • 2 medium to large potatoes, peeled, cubed and boiled
  • Salt to taste
  • 1 1/4 cup yellow corn meal
  • 1/2 cup feta cheese
  • 1/4 cup oil
  • Remove from the heat and add the cheese, stirring until mostly melted
  Directions:
1. Bring the water to a boil. Add the cooked potatoes and salt and boil until the potatoes start to break apart.
2. Without draining the water, gently mash up the potatoes. Slowly add the cornmeal, continuing to stir. The texture should be like cream of wheat. Don't let it get too thick (you may not need all the cornmeal the recipe calls for).
3. When the kacamak is done cooking add a little oil

• Cevapi

  Country: Bosnia Herzegovina 
  Course: Main 
  Makes: 6 to 8 servings 
  
   
  
  
  Ingredients:
  • 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
  • 1 tbsp sweet paprika
  • 2 tbsp onions, finely chopped
  • 6 to 8 pita breads
  Directions:
  1. Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
  2. Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
  3. Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
  4. Pan fry the cevapi in a little olive oil until nicely browned.
  5. To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.
  
  
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  Recipes from Bosnia Herzegovina Socni Kolac Country: Bosnia Herzegovina Course: Dessert Makes: 12 servings Ingredients: 4 eggs 3/4 cup cooking oil 1/4 cup walnuts, chopped 1/4 cup raisins 1/4 cup grated coconut 1 level tsp baking powder 1/2 cup granulated sugar 1 2/3 cup water 1 cup heavy cream 1 tsp vanilla extract 1 tbsp confectioners' sugar Directions: Preheat the oven to 400 degrees. Beat the eggs and mix the with the oil, walnuts, raisins and coconut. Add the baking powder. Pour the mixture into a lightly oiled pan (it should be thin, maybe about a half inch). Put the pan in the oven and bake until the edges are starting to brown (15 to 20 minutes). While the cake is baking, melt the sugar in the water and simmer until it starts to become syrupy. When you remove the cake from the oven, pour the syrup over it while it is still hot. Turn the oven off and put the cake back inside of the oven to cool. After about 30 to 45 minutes, take it out of the oven and refrigerate for an hour or two. Pour the whipping cream into a mixing bowl and whip until stiff peaks form, then add the confectioner's sugar and the vanilla. Whip a little more to blend. Take the cake out of the fridge and gently spread the whipped cream on top. Serve cold. ELDERBERRY JUICE 2.5 liter (2/3 gal) Preparation time: 1 hour Danish title: Hyldebaer saft Ingredients: 2.5 kg elderberries (remove the largest twigs)  10-12 apples 1 liter (4.25 cups) water 800 g (1.75 lb) sugar Instruction: Step 1: Wash and clean the elderberries thoroughly. Cut off and remove most of the branches and twigs. You can leave on the smallest ones. Step 2: Wash the apples and remove the core. Slice them. Step 3: Put the elderberries and the apples in a large sauce pan and pour on all the water. Let the boil for about 30 minutes or until all the berries are drained from juice. Step 4: Put a clean tea towel or similar inside a strainer. Place the strainer on top of another large sauce pan or bowl. Pour the elderberries juice in the strainer and use a spoon to press the berries so that you get all the juice out of them. Let it stand and drip all the juice through the tea towel and strainer. Step 5: At medium heat, heat up the concentrated juice in a sauce pan and add the sugar. Continue heating and stirring until all the sugar is dissolved. Step 6: Clean some bottles in very hot water (preferred boiling water), and let them cool off. Pour the concentrated elderberry juice on to the bottles and close/seal them right after. This step is important if you want to make the juice last longer. Step 7: Keep the juice refrigerated. You should be able to store it for quite some time. We believe when you have opened a bottle it will only last for a couple of weeks. Good Eats; THE FUNGAL SAUTÉ