Bosnia & Herzegovina (Europe) 5 January 2024

Bosnia and Herzegovina are located in the continent of Europe. They have Croatia, Hungary and Slovakia to the north, Serbia, and Romania to the east, Bulgaria, Kosovo, and Macedonia to the southeast, Montenegro and Albania to the south, Italy to the southwest, Croatia to the west, and Slovenia and Austria to the northwest.

The capital is Sarajevo.

The official languages are Bosnian, Croatian, and Serbian.

The climate is generally mild but is bitter cold in winter. The coldest month is January, and the warmest is in July.

The staple foods are tomatoes, potatoes, onions, garlic, cucumbers, cabbage, spinach, beef, lamb, and so much more (https://travelfoodatlas.com/bosnia-and-herzegovina-food).

https://www.britannica.com/place/Bosnia-Herzegovina

BOSANSKI LONAC (Bosnian Pot Stew) (https://balkanlunchbox.com/bosnian-pot-stew-bosanski-lonac-recipe/):  

Meat:

• 2-4lbs. of two, preferably three types of meat (fatter cuts) examples: mutton, lamb and beef, beef and mutton, lamb and beef, beef and pork, or veal and beef; If you have only one type of meat, choose two different cuts like rib and chuck, shank and flank, etc.

1. Chunk the meat.

Vegetables:

• 1 cabbage head (green) smaller, cut into 8-10 pieces
• 1-2 yellow onions, quartered
• 3-4 garlic cloves (whole), peeled
• 3 carrots, large, peeled diced
• 8oz. green or yellow beans, cut into 1-inch pieces
• 4oz. peas
• 3-4 potatoes (Russet or yellow) large, peeled and diced
• 3-4 tomatoes, large, skinned, and diced, or an 8oz. can
• 2-3 bell peppers, cut into chunks, (local peppers babaure and roge work also).     

Herbs and Seasonings:

• 1 tsp salt
• 1 tsp black pepper, peppercorns are best
• 3-4 strands of parsley, whole or about 1 cup chopped
• 1 tsp paprika
• 1-2 TBSP stock powder or Vegeta, or 1 bouillon cube crushed

Additional Optional Ingredients:

• 3-4oz. okra (dry or fresh), if fresh, cut into rounds
• 1 zucchini, cut into chunks
• 1-2 small chilies, diced
• 1 eggplant, small, peeled, diced
• Few cauliflower and broccoli florets
• 3-4oz. white wine instead of tomato sauce, combined with water
• 3-6oz. tomato sauce instead of white wine, combined with water
• 1-2 TBSP tomato paste
• 1 TBSP sugar, if using tomato sauce / tomato paste
• 1-2 bay leaf

1. Choose a clay pot, a ceramic pot, a Dutch oven, or a regular cooking pot.
2. Layer the ingredients into your pot one by one (keep the meat on the bottom).
3. Add the seasonings in between.
4. Top it off with water (or water + tomato sauce).
5. Add just enough water to touch the vegetables on top, but not to cover them completely.
6. Cover the pot. If you don’t have a lid, use parchment paper and twine, then tie the paper around the top of the pot. Don’t lift the lid or parchment paper during cooking. The stew shouldn’t be stirred.
7. Choose a cooking method based on your pot. If cooking in a clay pot, ceramic pot, or a Dutch oven, transfer the pot to the oven.
8. Cook at 350F for about 2-4 hours (3 is optimal). (You can even go lower with the temperature).
9. If cooking in a regular pot, cook it on the stovetop on low for 2-4 hours (3 is optimal). Don’t remove the lid or parchment paper, and don’t stir.
10. Serve warm. Store by letting the stew cool down completely, then transfer to the fridge for up to 3 days.
11. The stew is best 1-2 days after it’s made.
12. Reheat on the stovetop, on low, for at least 15 minutes, (or until it’s hot).
13. Otherwise, reheat based on your preferences.
14. Add ½ C of water if necessary.
15. Freeze (we don’t recommend it!) by letting the stew cool down completely, then transfer it to the freezer for up to 2 months.

This turned out REALLY good!! I even added a chayote into the stew!! I also substituted a sweet potato for the Russet. For the meat, I used beef and pork rib. Very tender!!!!

LEPINJA (Balkan Flatbread) (https://www.allrecipes.com/recipe/214925/lepinja-balkan-flatbread/):  

• 1 (.25oz.) package active dry yeast
• 2 TBSP warm milk (110 to 115 F)
• 1 C warm water (110 to 115 F)
• 1 TBSP white sugar
• 2-1/3 C all-purpose flour
• 1 tsp salt

1. Sprinkle the yeast over the warm milk in a small bowl.
2. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
3. Stir the warm water and sugar into the yeast mixture.
4. Stir the flour and salt together in a separate bowl; add all but about ½ C of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl.
5. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95 F) until doubled in volume, about 1 hour.
6. Deflate, or ‘punch down’, the dough and turn out onto a work surface lightly dusted with flour.
7. Knead for about 5 minutes.
8. Return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more.
9. Preheat an oven to 400F.
10. Lightly grease a baking sheet.
11. Deflate the dough and turn out onto a work surface that is lightly dusted with flour.
12. Place the dough onto the prepared baking sheet.
13. Shape into an oval about 1/2-inch thick.
14. Set aside to rise a third time for about 30 minutes.
15. Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.

I made about 8 little flatbreads. It added such a great side dish to the stew!!!

ČUPAVCI (Balkan Lamingtons) (https://balkanlunchbox.com/coconut-chocolate-dessert-squares-aka-scruffies-recipe-cupavci/):  

Sponge Cake (Biscuit):

• 13oz. white flour, plus a little more
• 2 eggs
• 10oz. white granulated sugar or 7oz. brown sugar
• 10oz. milk, sub with soy milk
• 5oz. vegetable or sunflower oil, plus a little more; sub with coconut or avocado oil
• 1/2oz. baking powder
• Pinch of vanilla (optional)
• Pinch of rum or cherry brandy višnja (optional)

1. Heat oven to 200F.
2. In a large mixing bowl, combine dry sponge cake ingredients and stir.
3. Add the rest of the sponge cake ingredients and mix for 2-3 minutes with a hand mixer (or 5-6 minutes if mixing by hand). The batter should be smooth, and crumb-free.
4. Grease your baking pan, and then dust it with flour.
5. Slowly pour the batter in. Shake the pan lightly from left to right to even out the batter.
6. Place in the oven and turn the heat up to 350F.
7. The oven will be warming up as the biscuit is baking, so it will rise evenly.
8. Bake for 15 minutes.
9. Bring the temperature down to 300F, and bake an additional 10-15 minutes, until a toothpick inserted into the center comes out clean. (If needed, subtract or add a few minutes until it passes the toothpick test).
10. Remove from the oven onto a flat surface. You can keep it in the pan or transfer it outside of the pan onto a flat surface.

Chocolate Dipping Sauce:

• 10.5oz. milk, sub with soy milk
• 10.5oz. baking chocolate (feel free to add more chocolate), sub with dark chocolate, milk chocolate, or chocolate chips
• 5 TBSP white granulated sugar, or 3 TBSP of brown sugar
• 3 TBSP butter

1. A few minutes before the baking ends, take a medium-sized pot and combine chocolate dipping sauce ingredients.
2. Heat over low to medium heat while stirring continuously.
3. Once the ingredients have melted together, remove from heat. (Time it so the sauce is ready about the same time the sponge cake is removed from the oven).

Topping:

• 7oz. dry shredded (desiccated) coconut

1. Cut the sponge cake biscuit into approximately 24-32 smaller squares. (The smaller you go the better and tastier lamingtons are. However, the more squares you cut, the more ounces of chocolate you may need to cover them).
2. You can do this directly in the pan. Alternatively, transfer to a cutting board or a flat surface first. (For neater, more even squares, you can cut off the side edges first).
3. Pour the shredded coconut into a large mixing bowl.
4. (Please watch your fingers for this part!) While the sponge cake and the chocolate dipping sauce are still hot, dip each square first into the chocolate sauce, and then into the shredded coconut.
5. Use an even, fast movement while dipping. (Alternatively, use a fork). It’s really important that both be as hot as your fingers can handle. The biscuit really soaks up the chocolate this way.
6. Transfer to a serving plate.
7. Serve alongside a cold beverage or milk.
8. Store in the fridge on a plate covered with foil (or in plasticware) for up to 4-5 days.
9. Some people prefer to heat čupavci in the microwave for a few seconds before eating, but most like them cold.
10. Do not freeze!

Mine did not exactly turn out professional looking, but then again I am not a professional :-) They sure tasted good though!!

Here is my overall meal!!!