Bosnian food is amazing and I intend to spend the next couple of posts proving it. But of course, my most obvious (and delicious) starting point is the desserts.
There are many to choose from so I split them into two categories: traditional and continental.
Traditional desserts in Bosnia are gooey, savory and rich. Bosnia is my baklava paradise.
Baklava can be made with any type of nut, but every region, country or family has its variation. Baklava in the Middle East or Greece uses a combination of nuts, mainly walnuts and pistachios. Bosnian baklava is generally made with walnuts.
Egipat in Old Towne Sarajevo is known in guide books as the place to get ice cream, especially in the hot summer. But their gateaux and baklava are amazing. Their baklava uses walnuts that are very finely ground. They layer the phyllo and nuts very thinly and because the syrup is soaked up into the phyllo, it stays gooey, moist and decadent.
When I make baklava, I use what I have or what sounds good. Always with walnuts mixed with almonds, pecans, or pistachios. The mix can also include dates, raisins or anything else I suppose. I've added the basic recipe, feel free to play around.
Ingredients:
Phyllo dough (store bought)
Nuts
1 tbsp Cinnamon
1/2 nutmeg
1 tsp vanilla
1 cup melted butter
1/4 cup of sugar (for a different flavor, use brown sugar instead)
Simple Syrup:
1 cup water
1 cup sugar
1/2 cup honey
2 tblsp lemon juice (can use fresh orange juice)
Recipe:
1. Thaw the phyllo dough. Begin by buttering/ greasing a cake pan. Layer five sheets of phyllo dough, by brushing each layer with melted butter. Sprinkle the mixed nut filling. Then repeat. It is up to you whether you want more phyllo or nut mixture to come through. I like to keep the layers consistent. The top layer should be 8 phyllo sheets thick.
2. Cut into equal portions with a very sharp knife. Back at 350 degrees for about 30 minutes.
3. While in the over, prepare the syrup by bringing the water and sugar to a boil, until the sugar is dissolved and add the honey and lemon juice and reduce. Take off of the heat and put aside to cool.
4. Once out of the over, pour the cooled syrup evenly over the hot baklava and allow to cool and set for at least four hours.
5. Do not heat before serving! Keep it cold and gooey!
There are many to choose from so I split them into two categories: traditional and continental.
Traditional desserts in Bosnia are gooey, savory and rich. Bosnia is my baklava paradise.
Baklava can be made with any type of nut, but every region, country or family has its variation. Baklava in the Middle East or Greece uses a combination of nuts, mainly walnuts and pistachios. Bosnian baklava is generally made with walnuts.
Egipat in Old Towne Sarajevo is known in guide books as the place to get ice cream, especially in the hot summer. But their gateaux and baklava are amazing. Their baklava uses walnuts that are very finely ground. They layer the phyllo and nuts very thinly and because the syrup is soaked up into the phyllo, it stays gooey, moist and decadent.
When I make baklava, I use what I have or what sounds good. Always with walnuts mixed with almonds, pecans, or pistachios. The mix can also include dates, raisins or anything else I suppose. I've added the basic recipe, feel free to play around.
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| Baklava from Egipat, Old Towne Sarjevo |
Phyllo dough (store bought)
Nuts
1 tbsp Cinnamon
1/2 nutmeg
1 tsp vanilla
1 cup melted butter
1/4 cup of sugar (for a different flavor, use brown sugar instead)
Simple Syrup:
1 cup water
1 cup sugar
1/2 cup honey
2 tblsp lemon juice (can use fresh orange juice)
Recipe:
1. Thaw the phyllo dough. Begin by buttering/ greasing a cake pan. Layer five sheets of phyllo dough, by brushing each layer with melted butter. Sprinkle the mixed nut filling. Then repeat. It is up to you whether you want more phyllo or nut mixture to come through. I like to keep the layers consistent. The top layer should be 8 phyllo sheets thick.
2. Cut into equal portions with a very sharp knife. Back at 350 degrees for about 30 minutes.
3. While in the over, prepare the syrup by bringing the water and sugar to a boil, until the sugar is dissolved and add the honey and lemon juice and reduce. Take off of the heat and put aside to cool.
4. Once out of the over, pour the cooled syrup evenly over the hot baklava and allow to cool and set for at least four hours.
5. Do not heat before serving! Keep it cold and gooey!
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