Bosanski Lonac Food
BOSANSKI LONAC - BOSNIAN POT
Got this recipe from Lorac on the Eastern European thread. It's GREAT! Easy to make and relatively inexpensive since it is mostly vegetables. My husband, who is Serbian, loved it! Sorry some of the ingredients are in metric, but I just guessed on some of them as noted in the directions. I'm just guessing on the servings since it made quite a large pot of stew. Enjoy!
Provided by MilanzMom
Categories Stew
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut up vegetables in large pieces.
- Cut meat in large, bite sized pieces.
- Layer meat and vegetables in a large soup pot. (one layer of vegetables, one layer of meat, and so on).
- Add 1-2 dl (deciliters) of white wine and water. (I just eyeballed water and wine. Added about 1 to 1 1/2 cups total).
- Cook until meat and vegetables are cooked. (Mine took about 2 1/2 hours on low to medium heat).
- NOTES: I did not stir this stew. I just let the vegetables and meat simmer together and they took care of themselves. I did not have to add water or extra wine and it turned out great. I also added a few "shakes" of paprika after everything was finished cooking and served with crusty bread.
Nutrition Facts : Calories 1362.3, Fat 119.9, SaturatedFat 49.4, Cholesterol 165, Sodium 103.1, Carbohydrate 52.1, Fiber 10.8, Sugar 12.2, Protein 21.1
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10 TRADITIONAL BOSNIAN DISHES YOU NEED TO TRY - CULTURE TRIP
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Author Sam BedfordPublished 2017-10-15Estimated Reading Time 4 mins
- Cevapi. Cevapi are small, oblong-shaped kebabs from lamb and beef served in somun (Bosnian pita bread) with raw onions. Locals eat this for lunch, dinner, or as a snack.
- Burek. The Burek comes from Turkey brought to the Balkans by the Ottoman. Bureks have a flaky pastry with a meat, cheese, or spinach filling. Almost every bakery in the country sells this greasy snack, which is sometimes sold individually or by weight.
- Begova Corba. Begova Corba, or Bey’s Soup in English, was an Ottoman favourite. Slow-cooked chicken and vegetables such as carrots, potatoes and celery, boil into a thick, creamy stew making a warm appetiser.
- Klepe (Bosnian minced meat dumplings) The Balkans are great at dumplings, Klepe being the Bosnian version. Imagine a dough stuffed with either tangy cheese or meat (lamb or beef) before being steamed to create a soft ravioli-like texture.
- Dolma. Dolma is another dish found around the Balkans and Mediterranean, Bosnia adds its own delicious twist. Vegetables, such as eggplant, peppers and zucchini, are stuffed with either meat or rice and seasoning.
- Bosnian bean soup. Imagine a warm soup with soft beans in a clay bowl on a chilly winter’s day. Grah is a traditional Bosnian bean soup using Peruano beans as the main ingredients, served alongside bell peppers, onions and carrots.
- Bosanski Lonac. Bosanski Lonac is said to be one of the national dishes. The stew is unique to Bosnia and uses a particular way to prepare the meal. Cooks put large chunks of both meat and vegetables in alternating layers until the pot is full.
- Tufahija. The Ottomans liked their sweet desserts and introduced Tufahija to Bosnia. An apple boiled in sugar and stuffed with walnuts is served with its syrup and whipped cream in a large glass.
- Ustipci. Every Ustipci is different. Arguably the most delicious treat in Bosnia is Ustipci, or small balls of fried dough with either a sweet or savoury filling.
- Baklava. Baklava, found across the Balkans and Caucasus, is a dessert treat made from sheets of filo pastry. Bosnian Baklava looks a bit like a small cake with layers of nuts, syrup and honey.
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