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Musaka

  Ingredients 5 people      2 heads of onion (finely chopped)      1/2 cup of olive oil      600g of ground meat (optional)      1 tassel of red milled peppers      1/2 turnip vegeta and more for potato harvesting      1 crushed pepper      10-13 pieces of baking potatoes (peeled and cut into thin rings)      3-4 pieces of eggs      3-5 cups of milk      1/2 garlic powder cartridge      salt in your taste   Preparation      1.      Turn on the oven to 400F. In a deeper pan on olive oil, onion grows 5-8 minutes. Add minced meat and cook for about 10 minutes to get the flesh gray. Add vegetation, garlic powder, pepper and ground pepper, all well mash and turn off.      2.      Cut the potatoes with vegetation according to your taste and order a portion of the potatoes in a greased deeper carpet to cover the bottom well (I usually cut two potatoes on the bottom). 3. Pour the sauce with ground meat over the potatoes and spread it evenly. Cover with the rest of the potatoes so that t
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Pie with cheese 😉

Ingredients   dough 500 g of flour 1 salt pan 4 tassels of oil 260 ml of lukewarm water   extinction or filling 400 g of cheese 150 g of yogurt 3 eggs   salt as much as he likes :-) Preparation 1. Add the oil in the mixed flour and add the oil well with your hand. Gradually add water and mix very smooth dough - to appear bubble. 2. Cover with oil, cover the container and let the dough rest. 3. Mix or fill all ingredients and squeeze as needed. 4. Place the dough on the flour-spreaded table and fold it onto the canvas. Sprinkle with oil and allow it to rest in order to easily stretch. 5 Develop and "lubricate" filling. 6. Fill in the rolls (easiest - lift the canvas - almost just go :-)) and move as you wish. It is the true Bosnian in the round tepsija from the middle to the end in a circle ... 7, Repeat them with some oil again. 8 It ranges from 220-180 to the end of some 30 minutes. Serving When it's over (we're watching your fingers - it's h
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Traditionally sweet dish

Ingredients 10 people 500g. prepared dough for kadif (with eggs) 200 -300g. fried nuts or almonds (minced) 250g. fresh butter (dissolve) 50-100g. cluster (optional) Sugar syrup: 1l. water 700g. sugar 1 vanilla sugar 1 lemon (juice) 1 orange (juice) 1-2 vel. spoons of honey (optional) Preparation 1. A large deep plough or a suitable baking pan is covered with butter, and then lay a layer of caliber (ready-made noodles), sprinkle with nuts (almonds), clusters (if you like). 2. Do everything like this (make sure that your pasta is not crumbled should remain compact). 3. The last order should be (kadif-pasta)! 4. Sprinkle all the hot butter and the oven for about 1/2 hours until it smells good. 5. While when you drink, prepare yourself a syrup and cook for 5 minutes. 6. When it is half baked (15-20min.) Remove it and sprinkle with hot syrup and again return it to the end (15 minutes). 7. Let it stand until tomorrow because it's much more delicious 8. Always be co
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Beans with dry meat

Ingredients 4 persons 1/2 kg peas 1 carrot a little root of celery 1 large red onion 2 garlic cloves a piece of dried meat (bacon, ribs, buncek ... 1 teaspoon of red pepper 1 teaspoon chilli powder 1 teaspoon vegeta salt, oil 2 liters of hot water fried pasta (for example, scarves) Preparation 1. Wash the beans, clean them and soak overnight. 2. Dispose of water and briefly boil it in clean water, and then throw it away. 3. Put a little oil on the bottom of the container. 4. Garlic, carrots, celery and garlic are small. 5. Put all these vegetables finely chopped into oil and together with this piece of dried meat and lightly fry. 6. Add and peas, stir and slowly put spices on it for a while. 7. Pour hot water, stir and leave for 2 hours to cook half-packed, in a light flair. 8. When the bean softens, remove into the plate a third of the peas (and the vegetables you grab) 9. Stir well with the fork to get the mashed potatoes. 10. Put the mashed
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Begova chorba ( royal soup )

Beg (tur: bey - "gentleman") is a title that has traditionally been used for leaders of smaller Turkish tribal groups. In historical documents, many Turkish and Persian leaders have titles beg bey or beigh, and all have the same meaning: leader, elder, prince, officer or chief. The administrative unit or vilayet (tur .: vilayet) in which the fugitive ruled was called beylik, or begora, which roughly implies "emirate" or "principality". Begovi liked the delicious dishes, and the dish below was also named after this title. Begova chorba is one of the stronger soup of chicken or chicken meat with the addition of bamboo or turkey (plants whose leguminous fruits, full of seeds, are used to prepare meals and produce edible oil). Ingredients 400 gr of chicken or chicken 200 gr of root vegetables (carrots, parsley, celery) 50 gr butter 50 gr of flour 20 gr of dried hammers 1 egg yolk 50 mile 1/2 lemon 1 bay leaf a little salt and pepper
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Bosnian pot

Ingredients 250gr lamb 250gr pork 250gr beef 250gr potatoes 250gr onions half a cup of sweet cabbage garlic, ale pepper, pepper, vegetables Preparation Take the bigger one, the best one with the wheels, and rush to go to the Bosnien market :). When buying food, take a napkin with drinks and then persuade the butchers that you are not a cicadian, but that you need three types of meat for the Bosnian pot, right after Quarter of pounds: lamb, pork and beef (best beef tail). It is also worth a quarter of a kilogram of potatoes and onions, then garlic, half a cup of sweet cabbage, three to four babes, two hot peppers, four to five carrots, two pasta , two parsley pearls, a small spoon of aloe paprika, a pepper grain, a liter of cooked tomatoes, two children of white wine (the rest will literally be drunk, while cooking a Bosnian pot) and salt to taste. Do not put spices on the live head , Vegeta) because you could give it a taste of modern taste. Because the Bosnian pots
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Bosnian specialty - sarma

https://www.tripleclicks.com/18090888/detail?item=540135 To begin, prepare: 10 middle heads of black onion (at least kilogram) 700 gr grilled meat (who likes mixed, of course, in his taste) 100 gr of rice big chub of sour cabbage 7 - 8 teaspoon vegets, 1 - 2 peppers of pepper, 1 flat spoon spoonfuls of pepper, 1 flat spoon of salt, 1 flat spoon of sugar, 1 spoon of garlic powder, 3 tablespoons of ground red pepper 1- 2 dcl of oil Immediately to note, if you do not like a very heavy rainbow cabbage, you must have a little bit of leaves prior to stirring and have less saltiness, as the prepared sarma at the start is sour as there is no "cookie" in which the cabbage will be diluted. By agreeing to the tepsia or, better yet, the earth or ceramic, which you want a container, sarma can be wrapped without having to be tightly attached. Sarmice are made smaller, they are densely compressed together. The bow is cleaned and a small cut. The easiest and the fastest would
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