BOSNIA + HERZEGOVINA

The yellow triangle represents the approximate shape of the territory. The three points represent the three main ethnic groups; Bosniaks, Serbs, Croats. The stars represent Europe.
COUNTRYBosnia + Herzegovina
DishesVegan Burek, Tufahije
Time 1 hour
Effort 5/10
Rough cost £5
COUNTRY Bosnia + Herzegovina
Capital Sarajevo
Population 3, 301, 300
Land mass 51, 129 km2
Languages Bosnian, Serbian, Croatian
Religionsno state recognised religion, but Islam is largest

FOOD FOR THOUGHT

Hello! This week we ‘visited’ Bosnia + Herzegovina. This country in Southern Europe is formed of inland Bosnia,and then Herzegovina is at the southern tip, thus having a much warmer Mediterranean climate. The three main ethnics groups are the Bosniaks, Serbs and Croats, with Bosniaks being the largest group. The cuisine is a real mix of cultural influences and flavour. We went for a vegan-take on the classic pastry dish, Burek, choosing a spinach and vegan cheese filling. Then for dessert, we had the classic chilled syrup-soaked, walnut-caramel-topped apple dessert, Tufahije. It was lovely!

Hope everyone is doing ok.

RECIPES

Burek *vegan

INGREDIENTS

For the dough *you can make your own or use shop-bought filo pastry (we actually used pasta dough left over from Armenia-week!)

For the filling

  • 300 g spinach, washed and chopped
  • 300g leeks, washed and chopped
  • 1 medium onion, finely chopped
  • 100 g vegan cheese (we used grated Violife)
  • 2 tbsp plant yogurt / thick cream (used Oatly creme)

For the top

  • Flour, to dust
  • Vegan butter, melted
  • 5 tbsp

METHOD

Instructions

  1. Preheat oven to 400 degrees. Heat large skillet over medium heat. Add olive oil and onion to the pan and sauté until translucent, about 3-4 minutes. Season generously with salt and pepper.
  2. Roughly chop the spinach and add to the pan when the onions are done.  Sauté until all of the spinach is wilted down (about 5 minutes) then add the leeks and sauté for a few minutes.
  3. There will be a good amount of liquid in your pan at this stage. You could drain this liquid in a sieve. But so as not to loose all the yummy flavour, Mwara cooked this down for a while on a low heat.
  4. Let the veg cool and then add cheese to the mixture (traditionally use feta). Stir to incorporate. 
  5. Remove the filo dough from the packaging and cover the sheets with a damp paper towel to prevent drying out.
  6. Take one sheet of filo dough and lightly brush it with melted butter. Take another sheet of dough and place it on top, pressing gently to bind the two pieces together. Gently brush with melted butter to wet the dough and help prevent tearing. 
  7. Spoon 1-2 tbsp of filling along the edge of the sheets and roll the dough around the filling to form a long rope brushing with melted butter as needed to prevent tearing.  
  8. Once finished, brush the outside with melted butter to wet the dough making it more pliable and roll it into a coil.
  9. Place 3-4 sheets of dough on a baking sheet lined with parchment paper to form a base. Then place the coil on top of those sheets so if anything tears, there is a foundation to catch it.
  10. Repeat this process using two sheets of filo dough each time until there’s no more filling left, adding on to the coil each time. If there are any edges that crack, you can easily bandage them with extra pastry.
  11. Brush the top with plant milk and sprinkle a little salt.
  12. Bake in a 400 degree oven for 20-25 minutes or until the tops and edges are golden and crispy. SLICE + EAT!

Tufahije

INGREDIENTS

  • 4 apples (traditionally use Granny Smiths)
  • 1 cup sugar
  • 2 cups water
  • 1/2 lemon juice
  • 1/2 tsp cinnamon
  • 1/2 cup walnuts, finely chopped/crushed
  • 1/4 cup brown sugar
  • 2 tbsp butter *vegan
  • 1/2 tsp cinnamon
  • 1 tbsp plant milk

METHOD

  1. Peel all the apples and keep the skin of one apple.
  2. Carefully scoop out the middle core of the apples, without going all the way to through the bottom. Create a bowl, not a tunnel!
  3. Bring the water, sugar, cinnamon, lemon juice and peel of one apple to the boil on a gentle heat in a saucepan. Stir the sugar so it dissolves faster.
  4. Turn down the heat, add the apples and put the lid on the pan. Cook the apples in the syrup for 5 minutes on each side. Then allow to cool in the fridge.
  5. To make the topping sauce, heat the remaining ingredients in a saucepan on a gentle heat until the sauce is thick and caramel coloured.
  6. Fill the hole of the apples with sauce and enjoy! Traditionally this would be topped with squirt cream and a cherry – YUMMY.
hvala ti and see you in Botswana! M + B x

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