Traditional Bosnian Recipes

Here are three recipes. Prebranac (baked beans). Cornbread and an Apple Pita. Make sure you have some good strong dark coffee on the side.


Do you like baked beans? Then try making your own…

You will need an oven dish and a pan.

Soak the beans over night – about a large cup size or get tinned.

Best beans are haricot, black-eyed or pinto. You can mix them. I prefer pinto for this recipe.

2 onions – chopped
2 large carrots – chopped
1 tsp salt/white pepper
3 bay leaves
3 heaped tsp sweet paprika
1 heaped tsp smoky paprika
Tomato puree
Olive oil

Put the soaked beans, carrots, salt and bay leaves in a pan. Bring to the boil and simmer for around 20 minutes.

Fry the onion in a pan in olive oil, add the paprika and then tomato puree with a little water. This makes a kind of paprikash.

Put the oven on to around 160 C. Gas 5.

Drain the beans and carrots – but save the water. Put them in the oven dish with the onion mixture. Then add two or three cups of the bean water.

Put a lid on or foil and bake for 20 minutes. Then take off the lid and bake for another 10.

Serve with a green salad if you wish and Cornbread.  You can add fresh tomatoes and red peppers to the recipe, though it’s not the tradition to do so.prebranac

Cornbread (Razljevak)

This is a no yeast recipe and is more like a tray bake. Very easy to do.

1 cup plain flour

1 cup medium cornmeal flour

1 1/2 cups Buttermilk

1/2 cup vegetable oil

2 large eggs

1 big tsp baking powder.

1 tsp salt.

Beat the eggs in a large bowl and then add the buttermilk and vegetable oil and salt.

Slowly add the two flours after blending them.

You should have a soft mixture that can be poured in to a baking tin.

Bake on 180 C Gas 6 for around 40 minutes. Keep checking.

It is ready when springy like a sponge cake. Turn out and serve hot, warm or cold.

It is sometimes eaten with a Greek-style yoghurt. You can add a sour cheese  – like feta or cream cheese to it if you wish.


Apple Pita

You will need

An oven dish, a grater, a large bowl and sieve.

Use as much or as little as you like for this recipe.

Apples – preferably cooking ones

Walnuts  – chopped

Sugar with vanilla

Star anise and cinnamon are optional

Lemon juice

Filo pastry – see the Gibanica recipe.

Oven on to 180 C or Gas 6

Grate the apples  – keep the skin on if you like to. Then place in the sieve with a towel over and heavy weight on to drain the juice. My mother used to squeeze the grated apple with her hands!

Drink the juice!

Add the walnuts, sugar, lemon juice etc to the apple and mix.

Lay out your filo pastry. (Hand made is best for this recipe, stretched out over a table)

Blob the apple mixture over it and then roll so you have either one long sausage or a series of them depending on which kind of filo you use.

Place in a tevsija – enamel dish and bake for around 20 minutes covered then 10 without until light brown.

Eat hot, warm or cold as it is or with some honeyed yoghurt.


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