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Bosnia and Herzegovina
Burek
DOUGH
350 gr flour
1 egg
3 gr salt
150 ml water
50 ml oil
MEAT MASS
500 g ground junetine
100 ml hot water
1 head of red onion
1 garlic comp
10 gr salt
3 gr pepper
350 gr flour
1 egg
3 gr salt
150 ml water
50 ml oil
MEAT MASS
500 g ground junetine
100 ml hot water
1 head of red onion
1 garlic comp
10 gr salt
3 gr pepper
Add only half the oil to the dough and leave the other half for last. Mix two to three minutes.
When you have boiled the dough, add some oil and mix the dough in the oil.
Separate the dough into 6 beads or 3 depending on whether you want to stretch the crust by 2 barrels at once or all in particular.
Put the dough balls on a plate and cover with transparent foil.
Leave it to stand for an hour at room temperature and an hour or more in the fridge. You can leave the garlic out if you don't like its taste.
When you've mixed well, leave it in the fridge for at least an hour.Put the barrels in the carpet and coat with a little oil and leave at room temperature only 10 minutes before baking.
Heat the oven to 250 degrees and bake the burek for 15 minutes depending on the oven.
Towards the end, sprout the burek with only a little hot water to which you added only a spoon or about 8 butter. Return to the oven for just one minute to seal.
When you have boiled the dough, add some oil and mix the dough in the oil.
Separate the dough into 6 beads or 3 depending on whether you want to stretch the crust by 2 barrels at once or all in particular.
Put the dough balls on a plate and cover with transparent foil.
Leave it to stand for an hour at room temperature and an hour or more in the fridge. You can leave the garlic out if you don't like its taste.
When you've mixed well, leave it in the fridge for at least an hour.Put the barrels in the carpet and coat with a little oil and leave at room temperature only 10 minutes before baking.
Heat the oven to 250 degrees and bake the burek for 15 minutes depending on the oven.
Towards the end, sprout the burek with only a little hot water to which you added only a spoon or about 8 butter. Return to the oven for just one minute to seal.
Smokvara
MIXTURE
1 cup oil
1 cup milk
1 cup water
2 fig jams
1 1/2 cup flour
1/2 cup bite
1/2 cup corn flour
1 bag of pastry powder
One coma. egg (if desired)
Bay
2 cups sugar
2 cups water
2 fig jams
1 cup oil
1 cup milk
1 cup water
2 fig jams
1 1/2 cup flour
1/2 cup bite
1/2 cup corn flour
1 bag of pastry powder
One coma. egg (if desired)
Bay
2 cups sugar
2 cups water
2 fig jams
For the Bay boil sugar, water and jam (should not be cooked too much). Leave him to cool off.
For the MIXTURE it is necessary to put oil, water, milk and jam in a bowl to boil.
Then add flour with baking powder, bite and corn flour and mix well to equate the mixture.
In a hot oven at a temperature of 200 degrees put the figs to bake. After about 10 minutes, reduce the temperature to 150 degrees and bake for 15-20 minutes.
Attention should be paid to baking nicely, because the figs must not burn from there and be hard.
Water the roasted and hot figs with a cold bay. Leave for the spoils to absorb the bay. When they cool down well, they can be tasted. Pleasant.
For the MIXTURE it is necessary to put oil, water, milk and jam in a bowl to boil.
Then add flour with baking powder, bite and corn flour and mix well to equate the mixture.
In a hot oven at a temperature of 200 degrees put the figs to bake. After about 10 minutes, reduce the temperature to 150 degrees and bake for 15-20 minutes.
Attention should be paid to baking nicely, because the figs must not burn from there and be hard.
Water the roasted and hot figs with a cold bay. Leave for the spoils to absorb the bay. When they cool down well, they can be tasted. Pleasant.
For the Bay boil sugar, water and jam (should not be cooked too much). Leave him to cool off.
For the MIXTURE it is necessary to put oil, water, milk and jam in a bowl to boil.
Then add flour with baking powder, bite and corn flour and mix well to equate the mixture.
In a hot oven at a temperature of 200 degrees put the figs to bake. After about 10 minutes, reduce the temperature to 150 degrees and bake for 15-20 minutes.
Attention should be paid to baking nicely, because the figs must not burn from there and be hard.
Water the roasted and hot figs with a cold bay. Leave for the spoils to absorb the bay. When they cool down well, they can be tasted. Pleasant.
For the MIXTURE it is necessary to put oil, water, milk and jam in a bowl to boil.
Then add flour with baking powder, bite and corn flour and mix well to equate the mixture.
In a hot oven at a temperature of 200 degrees put the figs to bake. After about 10 minutes, reduce the temperature to 150 degrees and bake for 15-20 minutes.
Attention should be paid to baking nicely, because the figs must not burn from there and be hard.
Water the roasted and hot figs with a cold bay. Leave for the spoils to absorb the bay. When they cool down well, they can be tasted. Pleasant.
Tufahija
8 medium-sized apples (about 1.5 kg)
200 g of sugar
80 g nuts
1 egg white
1 lemon
1 Whipped cream hit Dolcela
1 l of water
2 Vanilla sugar Dolcela
200 g of sugar
80 g nuts
1 egg white
1 lemon
1 Whipped cream hit Dolcela
1 l of water
2 Vanilla sugar Dolcela
In a hot owen at a temperature of 200 degrees put the figs to grandma. After about 10 minutes, reduce the temperature to 150 degrees and bake for 15-20 minutes.
Attitude should be paid to bucking nicely, because the figs must not burn from there and be hard.
Water the roasted and hot figs with a cold bay. Left for the spoils to absorb the bay. When they cool down well, they can be tasted. It's pleasant.
Attitude should be paid to bucking nicely, because the figs must not burn from there and be hard.
Water the roasted and hot figs with a cold bay. Left for the spoils to absorb the bay. When they cool down well, they can be tasted. It's pleasant.
