ALIJA LAKISIC BOSANSKI KUHAR PDF

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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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Sometimes the sugar is omitted. Heat butter in a saucepan. Bosaneki the ingredients in the first column make paper-thin sheets of pastry as for walnut “pita” or baklava. Trahana is a small granular dumpling used in soup and as gruel for aluja. When spices are used, only very small amounts are added to the food so that the taste of meat is not diminished.

Coofsee is usually Bosnian, although espresso is increasingly common in urban centers. Working individuals who do not go home to eat might take leftovers from home or buy something to eat.

Bosnian Cook by Alija Lakišić – Bosnian Cook

Surviving historical date tells us that during celebrations, weddings, gatherings and picnic all ethnic groups used the same rich bosznski varied menu consisting of twelve to thirty different dishes. Layer potatoes over cabbage, and sprinkle with salt and pepper to taste. Then punch down the dough, form into a ball, oil the ball lightly with olive oil, and place in a plastic freezer bag. These distinctions are highly variable. The uppermost sheet in some places called duhak which means a bridal veil must be thin and unblemished so that when baked the sweetmeat looks as attractive as possible.

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Pass lemon juice and sour cream for diners to help themselves.

Some features of WorldCat will not be available. The third is a cauldron. The dough should be sticky. Bosnian love song – sevdalinka.

Allow this favorite library to be seen by others Keep this favorite library bozanski. The weight will stop them from floating and having the stuffing come out once you add the liquid.

Bake for 30 to 40 minutes until golden. Please don’t do that.

Bosanski kuhar : tradicionalno kulinarstvo u Bosni i Hercegovini

Let us take a look at one of of these old menues: When the syrup thickens, remove pan from the heat. It is cut into wedges for serving to individuals, but if is eaten from the tevsija, people break off pieces with the right hand. To serve, take the pot to the table and place on a trivet. Sunday meals often differ from those on weekdays, and what one eats depends on the season.

Sarajevsko Pivo, brewed in the capital, is the favored brand of beer. When the chicken is tender, strain off the broth. Eventually, villagers acquired wood-burning sheet metal stoves with ovens. Beef is boiled with various vegetables, including potatoes; then onion and garlic are added, and, finally, some vinegar, too.

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Lakišić, Alija

It will be coated with powdered sugar and have a toothpick sticking out from it. And you just can’t eat any of this stuff without the ever-present condiment ajvar EYE-var. Bosnian traditional cuisine has certain distinguishing characteristics.

Also symbolic of Bosnia and Herzegovina, pita is the most common dish. Turn out onto a clean work surface and knead by hand for 2 to 3 minutes longer. Without filling, it is maslenica or maslenjak.

It can also be made in individual serving. Preview this item Preview this item.

Alija Lakisic – Bosanski Kuhar – Documents

At that time, feasts in Sarajevo and other larger towns in Bosnia always had at least twelve courses not counting minor ones served in between, which, if included, would bring the number of courses up to eighteen.

Mix well and saute only till meat loses most of its pink color. Butter a large baking tin. A few dishes are, or at least are regarded as, specific to one group or another.