Bosnia

Bosnian Burek and Bosanski Lonac

I made these dishes on Tuesday, December 22. Both are national dishes of Bosnia. I made the burek, which is a meat-filled pastry, to bring as a dish to share at my friends Peter and Ryan's Christmas party. I made two pots of the Bosanski lonac (Bosnian stew): one for Andy and his roommate Mully, and one for my parents.

The burek was good. I cut the onions a bit too large, but that was my fault, not the fault of the recipe. Those who ate some enjoyed it. I would make it again. The lonac was also good, but a bit bland. There is not a lot of seasoning involved. I think it would be more interesting with some more pep.

Burek
Modified from the original:

Ingredients:
Dough
- 5. c. flour
- 1 1/2-2 T. butter, melted
- salt
- warm water

Filling-1 lb. ground veal
-1/2 lb. ground beef
-1-2 c. onion, chopped
-1 1/2-2 T. butter, melted
-2 egg yolks
-salt and pepper

Directions:
1) Mix flour, melted butter, salt and warm water to prepare the pastry. Knead.
2) Cut the pastry in four equal pieces.
3) Mix the meat, melted butter, chopped onions, egg yolks, salt and pepper together.
4) Roll the pastry out on the table until very thin and leave for few minutes to dry.
5) Cover the pastry thinly with melted butter. Put the filling at the edge of one side of the pastry and roll it up to create sausage roll like pastry.
6) Take the round dish and create the spiral with the pastry starting from the middle of the dish.
7) Bake 30 minutes on 375F. Before completely baked pour either double cream or butter melted in warm water over top.

Bosanski Lonac
Modified from the original recipe

Ingredients:
- 1 lb. beef, cubed
- 1 lb. lamb, cubed
- 1 cabbage, cut into bite sized wedges
- 2-3 carrots. peeled and cut into bite sized pieces
- 3-4 large tomatoes, cut up in wedges
- 3-4 large potatoes, peeled and cut up in wedges
- 2 onions, cut up in wedges
- 2 garlic cloves, sliced
- 2 green bell peppers, cut up in wedges
- 1/2 T. olive oil
- 1/2 T. vinegar
- salt and pepper
- 1 c. water
- 1 c. white wine

Directions:
1) Cut up vegetables in large pieces.
2)Cut meat in large, bite sized pieces.
3) Layer meat and vegetables in a large soup pot. (one layer of vegetables, one layer of meat, and so on).
4) Add white wine and water.
5) Cook until meat and vegetables are cooked, about 2 1/2 hours on low to medium heat.

NOTE: Do not stir this stew. Just let the vegetables and meat simmer together and they take care of themselves.