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A classic Bosnian dessert, gurabija is a type of round, flat shortbread cookie that is usually made with flour, sugar, and oil. This sweet specialty is believed to have oriental origins, and it’s been an essential part of the culture, tradition, and culinary heritage of the entire Balkan.
Although the variations on this dessert abound, the cookies commonly contain eggs, baking powder or baking soda, butter or margarine, and dairy products such as mileram cream, yogurt, or milk. The combination is typically flavored with vanilla powder or vanilla sugar, lemon zest, nuts, and dried fruits.
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Smokvara is a traditional dessert hailing from Herzegovina. It is prepared with a dark-brown dough consisting of fig pekmez—a thick syrup-like product—wheat and corn flour, sugar, oil, and water. The dough is shaped into flat disks that are then baked before they are doused in a variety of sherbet that combines pekmez, sugar, and water.
Because of its sweetness, smokvara, whose name stems from the local term for figs (smokve), is best paired with strong Bosnian coffee.
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Though its name stems from the Turkish soğan dolması, which translates as stuffed onions, this dish is a part of traditional Bosnian cuisine. It consists of onion bulbs that are blanched and stuffed with a flavorful combination of minced meat, rice, various spices, and (optionally) onions and grated carrots.
When stuffed, the bulbs are layered and slowly cooked in the oven, usually in a small amount of water. The final addition is a layer of sour cream or a combination of flour and paprika, typically generously smeared on top. Sogan-dolma is a Bosnian classic, enjoyed throughout the country, although it is typically associated with the southern regions.
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Prijesnac is a traditional cheese pie originating from the Trebinje area of Herzegovina and the northern parts of Montenegro, but it is also eaten in the entire Bosnia and Herzegovina. The pie is made with a combination of cottage cheese, kaymak or sour cream, eggs, milk, flour, oil, salt, and baking powder.
The batter is placed into an oiled baking tray and the pie is then baked until golden brown. Once done, prijesnac is served immediately while still warm. Although there is not much information about this simple peasant dish, it is believed that the locals had originally prepared it in order to make use of leftover cheese.
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Čimbur s mesom is a Bosnian dish consisting of ground meat and eggs. The meat is sautéed with onions, ground paprika, and (optionally) tomatoes or tomato sauce. After that, whole eggs are cracked on top of the meat, and they are then slowly baked until set.
Occasionally, a mixture of ground paprika and melted butter can be drizzled over the eggs. This traditional dish can be served as a filling breakfast or the main course. It is usually enjoyed with bread on the side. Čimbur s mesom is also known simply as čimbur, but it should not be mistaken with an egg-based dish that shares the same name.
OTHER VARIATIONS OF Čimbur
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Hurmašica is a Bosnian treat prepared by dousing the pastry dough consisting of butter, eggs, sugar, and flour in lemon-flavored sugar syrup. Just like many other Bosnian dishes, this dessert also came from Türkiye, where its relative is the almost identical kalburabastı.
The distinctive top design of the cookie is achieved by pressing the pastry dough on a grater, while the ingredients can be modified to include desiccated coconut or walnuts. This sweet treat is baked throughout the year, although it is traditionally prepared for important religious holidays.
OTHER VARIATIONS OF Kalburabastı
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Buranija is a flavorful Bosnian stew consisting of green beans and chunks of veal as its main ingredients. The stew is typically flavored with salt, paprika, pepper, and bay leaves, with additional ingredients such as onions, garlic, carrots, or potatoes.
It is simmered for a few hours until all of the ingredients have combined their flavors and the meat becomes tender, although buranija can also be prepared without any meat in a vegetarian version of the dish.
Kalja is an old peasant dish originating from Bosnia, with variants of it popular in Serbia and the Lika area of Croatia. In the past, the dish was made with a combination of lamb or sheep meat and cabbage or any available vegetables. Nowadays, it's mostly prepared with veal or lamb, potatoes, cabbage, onions, carrots, garlic, and tomatoes.
The stew is simmered until the meat becomes tender. Kalja is traditionally served without side dishes, but it's often accompanied by a dollop of sour cream and a few slices of bread. The dish is especially comforting on cold winter days.
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Begova čorba (lit. bey’s soup) is a Bosnian chicken soup that is traditionally served as a warm appetizer. The main ingredients are chicken and okra, which is said to act as an aphrodisiac, but the soup also includes various root vegetables and is thickened with sour cream and eggs.
It is typically prepared for national holidays and festive occasions, but it is also a staple of traditional Bosnian restaurants.
MOST ICONIC Begova čorba
View moreA favorite homemade treat during the holiday season, orašnice are traditional Bosnian walnut cookies. Everyone has their own version, however, the standard recipe for orašnice only uses three ingredients - egg whites, sugar, and walnuts.
Once all the ingredients have been mixed together, another helping of coarsely ground walnuts is sprinkled on top in order to provide a crunchy outer layer. The cookies are always shaped to look like a horse hoof, and they are then baked in the oven.
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