29 November 2012

Bosnian Pot



It was beginning  of October when we returned to my birth town. Weather was still warm, and my parents' garden full of vegetarian goodness. Much loved 'Bosnian Pot' was waiting for us at the table - my mom's creation. According to Wikipedia -" Bosnian Pot (Bosanski Lonac) is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables."
Traditionally, it's made in a clay pot, cooked slowly using any vegetable / meat available at the time. 
Some sources show that this kind of food was first created by Bosnian miners, who would dig a hole in ground before their shift, make fire, layer large earthenware pots with chunky cut vegetables and some meat and leave it for 8 hours while they're underground doing their job. The dish became very popular for it's flexibility, 'no attending time' and taste. 
I like Bosnian Pot with lots of potatoes, cabbage, lamb and beef and flavoured with parsley and garlic.

Ingredients:
1/4 cup oil
2 onions, chopped
3-4 garlic cloves, chopped 
1/2 kg lamb with bones
1/2 kg beef, chunks
carrots, parsnip, celery
tomatoes (4-6)
6-8 potatoes
2 capsicums
1 eggplant
1/2 small cabage
8-10 black pepper corns  (whole)
Paprika and bay leaves (optional)
salt  / vegetable stock powder
2 dl white whine or water
parsley leaves and crushed garlic for topping

Method
Heat oil in a large pot. Layer all chunky cut vegetables and meat according to your likings. Put all spices and wine on top, cover tightly and leave to cook slow for few hours. Garnish with parsley and garlic when served.



Bosanski Lonac

Bio je pocetak oktobra kad smo se vratili u moj rodni kraj. Vrijeme je jos uvijek bilo toplo, a basta mojih roditelja puna vegetarijanske dobrote. Veoma zeljen Bosanski Lonac nas je cekao na stolu - kreacija moje mame.
Prema 'Wikipediji': "Bosanski Lonac je autenticna Bosanska kulinarska specijalnost, cijenjena zbog bogatog ukusa i fleksibilnosti u spremanju. Nemoguce je dati tacan recept za Bosanski Lonac, posto postoje mnoge varijacije, ali glavni sastojci su uglavnom meso i razlicito povrce."
Tradicionalno. ovo je jelo pripremano u zemljanim posudama, krckajuci dugo na nizim temperaturama i koristeci bilo koje povrce i meso koje je dostupno.
Prema nekim izvorima, rudari su bili prvi koji su pripremali ovakvu vrstu hrane. Kopali bi rupe u zemlji prije odlaska u rudnik, lozili vatru, slozili slojeve krupno rezanog mesa i povrca u zemljanim posudama i ostavljali ih pokrivene 8 sati  da kckaju (za vrijeme radnog vremena).
Ovakav nacin kuhanja je postao popularan sirom Bosne iz vise razloga - fleksibilnost u namirnicama, nema potrebe za nadziranjem, kao i ukus.
Ja licno ga volim sa mnogo krompira, kupusa i mjesavinu jagnjetine i govedine, zacinjenu persinom i bijelim lukom.

Sastojci:
1/4 solje ulja
2 crvena luka, sjeckana
3-4 cena bijelog luka
1/2 kg jagnjetine s kostima
1/2 kg govedine, veci komadi
mrkva, persun, celer
paradajz (4-6)
6-8 krompira
2 parike
1 patlidzan
1/2 manjeg kupusa
8-10 zrna crnog bibera
mljevena crvena parika i lovor (po zelji)\
so / vegeta
2 dl bijelog vina ili vode 
lisce persuna i protisnuti bijeli luk za serviranje
Nacin:
Zagrijte ulje u vecoj posudi (sa poklopcem), dodajte slojeve krupno rezanog povrca i mesa. Ubacite zacine i zalijte vinom / vodom. Poklopite i krckajte nekoliko sati. Pri sluzenju pospite persunovim liscem i protisnutim bijelim lukom.

17 comments:

  1. Много ароматно и вкусно Ясна!
    Целувки*)

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  2. Типично за нашите ширини ястие-богато и вкусно!Така прекрасно си го сервирала,че няма как да не те прегърна,Ясна:)))))!

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  3. Glad to know about authentic recipes.This seems like full of flavours...

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  4. Krčkati nekoliko sati - e to je jelo i ne može da ne valja. Mi stalno pokušavamo da pronađemo jedan autentični recept a narod je ranije spremao shodno onome što je imao, nije išao u prodavnice, pa je svaka kuća svoj recept imala.

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  5. Mogu zamisliti koje je to bilo veselje kad te je dočekao bosanski lonac na stolu. Ponekad su ti mirisi i okusi djetinjstva tako jednostavna jela spremljena s puno ljubavi i zato ih dugo pamtimo i uvijek rado jedemo.

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  6. What an interesting; I have feeling every nationality has their version of Bosnia Pot; true comfort food. I can almost taste it.
    Rita

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  7. the type of food we love to eat in my family although I didn't know the name of the eintopf
    Blog about life and travelling
    Blog about cooking

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  8. Moja djeca ga ne vole. Ja ću ga pojesti samo ako je teletina i govedina u pitanju:) Ma, odličan je jer zaista volim jela s puno povrća.

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  9. Volim ovakva jela, samo nisam ljubitelj jagnjetine, ali s nekim drugim mesom da. Odlican recept :)

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  10. Nema do dobrih starih domaćih jela!

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  11. Hi Jasna, a dish of comfort food, very similar to we do here, on a Wed Portugal. Perfect for my personal taste :)
    Kisses good weekend.

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  12. Jedno od omiljenih jela moje mame! :) Obavezno joj moram pokazati ovaj recept...

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  13. Esta receta me encantó se ve muy deliciosa y colorida,abrazos y abrazos.

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  14. ...obožavam bosanski lonac...obožavam kad se sve onako stavi u lonac sa puno povrća i dugo kuha...kad se svi sastojci, mirisi izmiješaju...savršeno... a i inače sam luda za jelima "na žlicu"... lijep pozdrav Jasna... :)

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  15. Obožavam ga
    i koliko žena ima koje ga prave, toliko i ukusa, tj. svaki je jedinstven i drugačiji a po takoreći po istom receptu...

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