EUROPEAN CUISINE

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Hello ladies and gents this is the Viking telling you that today we have a great post for you from the land of.

Bosnia and Herzegovina


Bosnian cuisine uses many spices, but usually in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, bell peppers, cucumbers, carrots, cabbage, mushrooms, spinach, courgette, dried and fresh beans, plums, milk, paprika and cream called pavlaka and kajmak. 

Typical meat dishes include primarily beef and lamb due to Islamic dietary laws, although the Bosnian Croats and Bosnian Serbs can consume pork. Some local specialties are ćevapi, burek, dolma, sarma, pilav (pilaf), gulaš (goulash), ajvar and a whole range of Eastern sweets. The best local wines come from Herzegovina where the climate is suitable for growing grapes. Plum or apple rakija, is produced in Bosnia.

Ćevapi – Bosnian kebabs

Small grilled meat sausages made of lamb and beef mix; served with onions, kajmak, ajvar and Bosnian pita bread (somun)

Ingredients

4 servings
690 cals
  • 1 1/2 pounds ground pork
  • 1 pound lean ground beef
  • 1/2 pound ground lamb
  • 1 egg white4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground black pepper
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon paprika

Directions


Prep 10 m
Cook 30 m
Ready In 40 m

  1. Preheat a grill for medium-low heat.
  2. In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. 
  3. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.
  4. Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.

I hope you liked this post and as always have a chilled day from the viking.

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