Kacamak With Potatoes And Cheese Bosnia Herzegovina Recipes

KACAMAK WITH POTATOES AND CHEESE (BOSNIA HERZEGOVINA)

Steps:

• Bring the water to a boil. Add the cooked potatoes and salt and boil until the potatoes start to break apart.
• Without draining the water, gently mash up the potatoes. Slowly add the cornmeal, continuing to stir. The texture should be like cream of wheat. Don't let it get too thick (you may not need all the cornmeal the recipe calls for).
• When the kacamak is done cooking add a little oil.

LEPINJE (PITA BREAD) (BOSNIA HERZEGOVINA)

Steps:

• Proof the yeast with the sugar and about 1/2 cup of lukewarm water. Meanwhile, mix the dry ingredients in a large bowl.
• When the yeast is foamy, pour it into the flour with another 1/2 cup of water (approximately, stop when the dough is the right texture. You may need more or less water). Mix well. Your dough should be a little bit sticky.
• Turn out onto a floured surface and knead for five minutes. Shape into a ball and place in a large bowl greased with olive oil. Cover with plastic wrap and a towel, and let rise in a warm place for an hour or so, or until doubled in size.
• Put the dough back on the floured surface and punch down. Knead again for another minute, then divide into four balls. Brush with olive oil and let rest for 10 or 15 minutes.
• Roll the dough balls with a floured rolling pin until they are roughly the thickness of an extra-thick pizza crust.
• Transfer the dough to a greased baking sheet and brush with a bit more olive oil. Cover with plastic wrap and a towel and let rest for another half hour or so.
• Meanwhile, preheat your oven to 400 degrees. When the dough has rested remove the towel and plastic and put it in the oven.
• Bake for 10 minutes, then reduce the heat to 350 degrees and bake for another 5-10 minutes.

SOCNI KOLAC (RICH CAKE) (BOSNIA HERZEGOVINA)

Steps:

• Preheat the oven to 400 degrees. Beat the eggs and mix the with the oil, walnuts, raisins and coconut. Add the baking powder. Pour the mixture into a lightly oiled pan (it should be thin, maybe about a half inch).
• Put the pan in the oven and bake until the edges are starting to brown (15 to 20 minutes).
• While the cake is baking, melt the sugar in the water and simmer until it starts to become syrupy. When you remove the cake from the oven, pour the syrup over it while it is still hot.
• Turn the oven off and put the cake back inside of the oven to cool. After about 30 to 45 minutes, take it out of the oven and refrigerate for an hour or two.
• Pour the whipping cream into a mixing bowl and whip until stiff peaks form, then add the confectioner's sugar and the vanilla. Whip a little more to blend.
• Take the cake out of the fridge and gently spread the whipped cream on top. Serve cold.

CEVAPI (BOSNIA HERZEGOVINA)

Steps:

• Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
• Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
• Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
• Pan fry the cevapi in a little olive oil until nicely browned.
• To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.

IBIHARAGE (BURUNDI)

Steps:

• Put the beans in a large saucepan and cover with a volume of water that is equal to about two or three times the amount of beans. Place over high heat and bring to a boil. Boil for two or three minutes, then remove from heat.
• Cover the pot and let the beans soak for one hour. Then put back on the stove and simmer until tender.
• Alternately, you can use a pressure cooker to soften the beans.
• In a separate pan, heat the oil and fry the onions until they are transparent. Add the garlic and stir until fragrant.
• Add the beans to the pot and cook for five minutes. Stir in the salt and the berberi spice mix. Serve immediately.