bosnia-and-herzegovina Is My Kitchen
BOSNIA-AND-HERZEGOVINA Breakfast Appetizers Soups salads and sauces
BOSNIA-AND-HERZEGOVINA Main Dishes
dessert
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non-liquid ingredients
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Weight & temperature Measures
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Bosnia and Herzegovina, also known as Bosnia, is a country (located at the crossroads of south and southeast Europe) situated in the Balkans.
The country is surrounded by Serbia, Montenegro and Croatia.
It is nicknamed the “Heart Shaped Land” because of the country’s little heart shape. The country is packed with lovely lakes, rivers and waterfalls.
Bosnia and Herzegovina consists of three ethnic “constituent peoples”, also known as Bosniaks, Serbs and Croats. There are also some smaller groups including, Jews and Roma.
The country’s cuisine is influenced by both Western and Eastern culinary traditions.
The cuisine of Bosnia and Herzegovina is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.
It uses many spices, but usually in moderate quantities.
Some of the most popular dishes in Bosnia and Herzegovina are:
Ćevapi: small grilled minced meat links made of lamb and beef mix; served with onions, kajmak, ajvar and Bosnian pita bread (somun).
Burek: a meat-filled flaky pastry, traditionally rolled in a spiral and cut into sections for serving. The same dish filled with cottage cheese is called sirnica, one with spinach and cheese zeljanica, one with squash/ zucchini called tikvenjača, and one with potatoes krompiruša.
Begova Čorba: a soup made of chicken and vegetables, served in a clay pot with sour cream.
Dolma: vegetables such as eggplants, zucchini or bell peppers stuffed with minced meat and rice, cooked in a stew.
Bosanski Lonac: a stew made of alternating layers of vegetables and meat, cooked for hours in a broth.
Bosnian cuisine also includes various types of cheeses, breads, desserts, and drinks.
The country is surrounded by Serbia, Montenegro and Croatia.
It is nicknamed the “Heart Shaped Land” because of the country’s little heart shape. The country is packed with lovely lakes, rivers and waterfalls.
Bosnia and Herzegovina consists of three ethnic “constituent peoples”, also known as Bosniaks, Serbs and Croats. There are also some smaller groups including, Jews and Roma.
The country’s cuisine is influenced by both Western and Eastern culinary traditions.
The cuisine of Bosnia and Herzegovina is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.
It uses many spices, but usually in moderate quantities.
Some of the most popular dishes in Bosnia and Herzegovina are:
Ćevapi: small grilled minced meat links made of lamb and beef mix; served with onions, kajmak, ajvar and Bosnian pita bread (somun).
Burek: a meat-filled flaky pastry, traditionally rolled in a spiral and cut into sections for serving. The same dish filled with cottage cheese is called sirnica, one with spinach and cheese zeljanica, one with squash/ zucchini called tikvenjača, and one with potatoes krompiruša.
Begova Čorba: a soup made of chicken and vegetables, served in a clay pot with sour cream.
Dolma: vegetables such as eggplants, zucchini or bell peppers stuffed with minced meat and rice, cooked in a stew.
Bosanski Lonac: a stew made of alternating layers of vegetables and meat, cooked for hours in a broth.
Bosnian cuisine also includes various types of cheeses, breads, desserts, and drinks.
Appetizer Sweet and sour cabbage 
Serves: 5
Preparation time:10 minutes
Cooking time:1 hour
4 tablespoons olive oil, divided1 medium head green or red cabbage (about 1 1/2 pounds), cut into 8 wedges with core intact
1 cup orange juice
2 tablespoons red wine vinegar
1 tablespoon maple syrup
2 tablespoons unsalted butter, cubed
1 teaspoon salt
Preheat the oven to 375°F.
Sear the cabbage:
Heat 2 tablespoons of the olive oil in a large cast iron skillet over medium heat for 2 minutes. Working in batches, add half of the cabbage wedges to the pan, cut-side down. Sear, pressing occasionally to ensure good contact with the pan, until deeply browned on the first side, 3 to 7 minutes. Flip and cook the other side until equally browned, another 3 to 7 minutes.
Transfer the wedges to a plate, add the remaining olive oil to the pan, and repeat searing with the remaining cabbage.
Deglaze the pan:
Add the orange juice to the now-empty pan and scrape up the browned bits from the bottom with a spatula. Simmer over medium heat for 1 minute.
Make the sweet and sour sauce:
Turn off the heat and stir in the red wine vinegar, maple syrup, and butter. Stir until the butter has melted and the sauce is smooth. Return the seared cabbage wedges to the pan in a single layer, cut-sides down, and sprinkle evenly with the salt.
Braise the cabbage:
Transfer the skillet to the oven. Bake until the wedges are very tender and a fork easily pierces the cores, about 45 minutes. Serve warm.
Sear the cabbage:
Heat 2 tablespoons of the olive oil in a large cast iron skillet over medium heat for 2 minutes. Working in batches, add half of the cabbage wedges to the pan, cut-side down. Sear, pressing occasionally to ensure good contact with the pan, until deeply browned on the first side, 3 to 7 minutes. Flip and cook the other side until equally browned, another 3 to 7 minutes.
Transfer the wedges to a plate, add the remaining olive oil to the pan, and repeat searing with the remaining cabbage.
Deglaze the pan:
Add the orange juice to the now-empty pan and scrape up the browned bits from the bottom with a spatula. Simmer over medium heat for 1 minute.
Make the sweet and sour sauce:
Turn off the heat and stir in the red wine vinegar, maple syrup, and butter. Stir until the butter has melted and the sauce is smooth. Return the seared cabbage wedges to the pan in a single layer, cut-sides down, and sprinkle evenly with the salt.
Braise the cabbage:
Transfer the skillet to the oven. Bake until the wedges are very tender and a fork easily pierces the cores, about 45 minutes. Serve warm.
Main Parmesan melting cabbage
A better cabbage dish!
Serves: 4
4 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 cup thinly sliced yellow onion
4 large cloves garlic, thinly sliced (about 3 tablespoons)
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper
2 tablespoons chopped sun-dried tomatoes
2 ounces cream cheese, softened
1/2 cup heavy cream
2 cups reduced-sodium chicken or vegetable broth
1 cup finely grated Parmesan cheese, divided
Chopped fresh flat-leaf parsley for garnish (optional)
Serves: 4
Preparation time:20 minutes
Cooking time:1 hour
1 (2¼-pound) head green cabbage, Savoy prefered outermost leaves removed4 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 cup thinly sliced yellow onion
4 large cloves garlic, thinly sliced (about 3 tablespoons)
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper
2 tablespoons chopped sun-dried tomatoes
2 ounces cream cheese, softened
1/2 cup heavy cream
2 cups reduced-sodium chicken or vegetable broth
1 cup finely grated Parmesan cheese, divided
Chopped fresh flat-leaf parsley for garnish (optional)
Preheat oven to 350°F. Slice cabbage in half through the stem end. Cut each half into 4 (2-inch) wedges, keeping the stem and core intact.
Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add 4 cabbage wedges; cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate; sprinkle both sides evenly with ⅛ teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage wedges and ⅛ teaspoon each salt and pepper.
Reduce heat to medium; add the remaining 2 tablespoons oil, 1 cup onion, sliced garlic, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper and sundried tomatoes. Cook, stirring often, until the onion starts to soften and brown, 2 to 3 minutes. Add 2 ounces cream cheese and heavy cream. Mix while stirring constantly until melted and creamy, about 1 minute. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper; cook, stirring occasionally, until boiling.
Whisk in ½ cup Parmesan until melted.
Return the cabbage wedges to the pan, overlapping them if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, about 50 minutes.
Let stand for 5 minutes. Sprinkle the cabbage wedges with the remaining ½ cup Parmesan. Garnish with parsley, if desired.
Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add 4 cabbage wedges; cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate; sprinkle both sides evenly with ⅛ teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage wedges and ⅛ teaspoon each salt and pepper.
Reduce heat to medium; add the remaining 2 tablespoons oil, 1 cup onion, sliced garlic, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper and sundried tomatoes. Cook, stirring often, until the onion starts to soften and brown, 2 to 3 minutes. Add 2 ounces cream cheese and heavy cream. Mix while stirring constantly until melted and creamy, about 1 minute. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper; cook, stirring occasionally, until boiling.
Whisk in ½ cup Parmesan until melted.
Return the cabbage wedges to the pan, overlapping them if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, about 50 minutes.
Let stand for 5 minutes. Sprinkle the cabbage wedges with the remaining ½ cup Parmesan. Garnish with parsley, if desired.
Main Warm red cabbage slaw with red onion and apple
Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
1/2 head red cabbage 5 tablespoons olive oil
1 large red onion, cut into 8 wedges
2 tart green apples,(Granny Smith)cut into 8 wedges
1 teaspoon caraway seeds
3 tablespoons balsamic vinegar
Cut away the core from the cabbage half. Cut the cabbage into 1/2-by-2-inch pieces.
In large frying pan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until hot. Add the cabbage, apples, caraway seeds and vinegar and stir well.
Continue to cook uncovered, stirring occasionally, until the cabbage softens.
Season to taste with salt and pepper. Transfer to a warm platter and serve immediately.
Note: Top with crumbled fresh goat cheese or blue or feta cheese.
In large frying pan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until hot. Add the cabbage, apples, caraway seeds and vinegar and stir well.
Continue to cook uncovered, stirring occasionally, until the cabbage softens.
Season to taste with salt and pepper. Transfer to a warm platter and serve immediately.
Note: Top with crumbled fresh goat cheese or blue or feta cheese.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
BOSNIA-AND-HERZEGOVINA
"May every sunrise hold more promise, and every sunset hold more peace."
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