Country on the Balkan Peninsula, one of the six federal republics in the former Yugoslavia. Independent state since 1992. Many associate her name with bloodshed at the end of last century. It is because of them that it has been out of tourist flows for twenty years, and to a large extent it has remained authentic to this day. In this globalized world, this is rare and I personally value it a lot.
Sarajevo was under siege for 44 weeks during the war. Every day during the weeks, an average of 300 bombs fall in the city. Traces of them are still visible on the facades of buildings and on asphalt. It was a strange decision to fill the holes in the bombs with red resin. They call these traces the roses of Sarajevo. Some sad memories of some awful times that should not be repeated.
Bosnia and Herzegovina is for people who love nature and the emerald green color. Like the waters of the Drina River and the beautiful stone bridge in Visegrad, described in Ivo Andric’s novel of the same name. After walking through the quiet streets, drinking strong Turkish coffee (which they claim is not Turkish) and filling your eyes with beautiful views will probably make you hungry. The local specialty – the chebapcheta – is already interfering here. Serve them 5 or 10 in a bread or wrapped in foil. Chebapets go very well with the local Vranac wine, which comes in a weird 187ml small bottles.
In 2011, the World Health Organization identified Bosnia’s food as the cleanest and healthiest in the region. Typical ingredients for the dish are tomatoes, potatoes, onions, garlic, carrots, mushrooms, spinach and more. Milk and cream are added to almost every dish. No factory-made sauces are used, all are made from fresh produce. Characteristic and very important ingredient of every dish is meat. Under the Eastern and Western influence over the centuries, there has been a love of meat in Bosnia and Herzegovina. You can find meat like fast food on the streets of Sarajevo or in an exquisite restaurant – from sausage to typical Balkan lamb and pork. Sausages are also referred to as traditional food for Bosnians. Bosnian specialties: first is the nice coffee served with water and locum. Two desserts are also very typical: tufahia – an apple stuffed with nuts and caramel and a formeshitsa, which is a syrupy dessert. The Bosnian klepe is stuffed with meat balls, and the Bosnian pot is filled with different types of meat.
I chose to make for you a light and airy dessert – SAMPITA (Marshmallow / Meringue pie). Here are the products you need:
1 pack of puff pastry (about 375 grams)
50 grams of sugar
4 tbsp cornstarch
1/2 tbsp oil
6 egg whites
pinch of salt
1/2 teaspoon cream tartare
300 grams of powdered sugar
140 ml of water
50 grams of milk / black chocolate
Steps of preparation:
Put the dough in a 38×38 cm tray and punch it with a fork. Put baking paper on it and something on it that will prevent the dough from swelling. I use legumes. I made the mistake of not greasing the tray before I put the dough. I could also put baking paper underneath. So I broke it a little while extracting. But it did not aggravate either the type or the taste. So, if it happens to you – no panic. Bake for 20-30 minutes or until redness at 200 degrees.
When it is cool, remove it carefully and cut a dimension 30 x 30 cm. Prepare the walls of the assembly pan by smearing with oil and sprinkling with a mixture of sugar and cornstarch. Remove the unnecessarily.
Beat the eggs whites that are at room temperature in a dry bowl with a dry When you have enough air, add 60 grams of powdered sugar, a pinch of salt and cream tartar and beat to soft peaks. If you do not find cream tartare, add 2-3 drops of vinegar. Meanwhile, put the remaining icing sugar and water on the stove and let it warm to 115 degrees. Then, without stop breaking the whites with the mixer, add the sugar syrup to a thin stream, being careful not to pour on the stirrer. Beat the meringue to shine.
Pour the frosting over the swamps and flatten with a spatula. Grind the chocolate on top and place the cake in the refrigerator overnight.
For Bosnians, say that they are very kind and hospitable people. No wonder. It welcomes its guests with this deliciousness and a glass of thick and sufficient coffee. I tasting with frappe instead with of warm coffee, but the day was the hottest and I deviated of the traditional idea. Despite the improvisation, the taste of life became wonderful when the gentle cream touched my palate. It looks like a baklava, but not so sweet. Honestly, I didn’t have high expectations for this dessert, and he managed to surprise me. It rarely happens to me, because as soon as I read the ingredients and I have an idea what will happen. With these seemingly ordinary ingredients, I did not expect such an explosion of flavors. I think I’ll someday repeat it. And I rarely repeat desserts. Try it too – it’s not difficult. On my scale – 4 out of 9 difficulty level. 🙂
Next destination – Botswana.
