BRZI SOMUNI

BRZI SOMUNI

2 čaše jogurta (PVC čaše)
4 čaše brašna
2 kašičice soli
2 praška za pecivo

+

malo jogurta za premazati somune
čurekot za posipanje

U jednoj zdjeli pomiješajte brašno, so, prašak za pecivo, pa zamijesite jogurtom.

Količina jogurta je taman idealna za količinu brašna, tako da će vam tijesto biti baš onakvo kakvo i treba biti.

Tijesto odmah prebacite na pobrašnjen sto i izradite ga dobro rukama.
Oblikujte 4 loptice.

Svaku lopticu razvaljajte na veličinu palačinke.
Tupom stranom noža uradite rešetku po vrhu.

Prebacite ih u papirom obložen pleh, premažite jogurtom i pospite čurekotom.

Rernu zagrijati ranije na 220° i staviti odmah somune da se peku.
Peći ih dok lijepo porumene i malo narastu.
Gotove pokriti čistom kuhinjskom krpom da stanu par minuta i to je to :)

Mekani, mirisni i ukusni somuni su spremni za degustaciju!

Poslužiti uz bilo koje jelo i bilo kad.

BOSNIAN BUTTER-BRED/ SOMUN MASLENICA

TIJESTO: 800gr brasna, paket svjezeg kvasa, ili 2 kesice suhog, oko 1/2 litre mlake vode i sol, 2dl ulja ili pola istopljenog maslaca, 3 dl kajmaka/vrhnjapomijesano u smjesu za premazivanje....

PASTRY: 800gr flour, a package of fresh yeast, or 2 bags of dry, about 1 / 2 liter of lukewarm water and salt, coat with mixture of 2dl oil or half melted butter, and 3 oz sauer cream

POSTUPAK: od brasna, soli germe i vode umijesiti mekse tijesto kao za krug.Ostaviti da naraste i podijeliti u sest manjig loptica.

Procedure: Mix flour, salt and water and yeast. Knead soft dough as for bred. Leave it to grow and divide into six smaller balls.

 Svaku lopticu malo namladiti i razviti u jufku ( oko 2-3 mm debljine) .....


Each ball rule into a sheet (about 2-3 mm thick).....

 na sredinu nanesete sloj premaza sa kajmakom kao sto je na slici pokazano.........


......in the middle of the sheet apply a coat with a cream such as shown in the picture....

 ......izrezete jufku i onda prebacite svaki krak preko namazane smjese da sesmjesa rasporedi.........


....cut the sheet and then move each branch over the middle part to spred mixture as showed.....

....Nakon toga prebacite krajeve jedne preko drugih i stavite ih na podmazanu tepsiju....

... After that, switch the end of one over the other and put them on a greased baking pan..

Kad ste sve jufke tako obradili, stavite ih jednu na drugu u tepsiju.....

...When you are done with all sheets, put them over each other as on picture....

 malo ih rukama podvrnite i izmijesite u samoj tepsiji kako biste dobili oblik obicnog okruglog kruha.....Stavite na toplo mjesto da nadodje i pecite u pecnici kao i svaki drugi kruh. Zagrijte na 220 stepeni, stavoite maslenicu u rernu i smanjite temperaturu na oko 180 dok se se ispece. Ispecenu maslenicu izvadite iz rerne prebacite na cist stolnjak poprskajte vodom i utrpajte dok se ne prohladi.

...form them in the pan in shape or round bred....and let it rest on warm place to swell and bake like any other bread. Preheat to 220 degrees( celsius), put butter-bred in the oven and reduce temperature to around 180 while it bakes. When is finished,remove from oven and switch to a clean tablecloth, sprinkle with water , cover, and let rest in 20 minuts or longer.

HURMAŠICE

Sastojci

•  7 dag šećera
•  14 dag maslaca ili margarina
•  28 dag brašna
•  1 kom jaje
•  1/2 p.z.p. 

 

• Za zaljev

•  40 dag šećera
•   voda
•  1/2 limuna
•  

 

Priprema

1. 1
   Zamijesiti tijesto od svih sastojaka i dobro ga izjednačiti. Podijeliti na 20 kom. Od svake loptice napraviti hurmašicu, utisnuti je na ribež i složiti u suhu tepsiju.
2. 2
   Peći na oko 180°C dok ne dobiju zlatno žutu boju.
3. 3
   Dok se peku skuhati zaljev od šećera, vode i limuna isječenog na kriške.
4. 4
   (Vode stavim 1 cm iznad nivoa šećera).
5. 5
   Kada su hurmašice pečene preliti gotovim zaljevom!
6. 6
   Poslužiti potpuno ohlađene! Najbolje su sutra dan, ako izdrže do tada!!!!

Bosnian Recipes

Bosnians have a special way of cooking; traditional meals are very appreciated especially in the old town.

In the big cities like Sarajevo you can find restaurants with specific Mediterranean cuisine. A traditional Bosnian meal usually comes with meat, but there are a lot of vegetarian dishes
 Baklava is a traditional dessert which contains sweet nuts and honey in pastry.
In Bosnia, hamburgers are called pleskavica are made in a special type of bread named somun.

Bosnian salads are generally prepared with mixed tomatoes, lettuce,onion, pepper and cheese.
 In the Bosnian cuisine the salads are usually accompanying the main dish but it also can be eaten separated.The most frequent type of meat consumed is beef. They prefer smoked meat: smoked ribs, smoked neck or smoked sausages.

They serve smoked meat uncooked on a plateau or they fry it on a grill and serve it with boiled vegetables like beans, potatoes. But more common meat dishes are served with mashed or fried potatoes. Other important dishes that include meat are filovane paprika made of fried peppers stuffed with minced meat and spices, sarma which is cabbage rolls stuffed with or beef meat and rice.

Bosnian burek

Sve su pite pitice a burek je pitac!!!

(This means that burek-  meat-filled pastry is most important ) Burek is masculine, and all other pies are feminine- sirnica, zeljanica, krompirusa, tikvenjaca and so on.

Bosnian burek

In the former Yugoslavia, burek, also known as pita, is an extremely common dish.

It may be eaten for any meal of the day.

In Bosnia and Herzegovina a burek is a meat-filled pastry, traditionally rolled in a spiral and cut into sections for serving.

The same spiral filled with cottage cheese is called sirnica, with spinach and cheese zeljanica, with potatoes krompiruša, and all of them are generically referred to as pita. Eggs are used as a binding agent when making sirnica and zeljanica.

This kind of pastry is also popular in Croatia, where it was imported by Bosnian Croats, and is usually called rolani burek (rolled burek).