Bosnien kitchen

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 In historical documents, many Turkish and Persian leaders have titles beg bey or beigh, and all have the same meaning: leader, elder, prince, officer or chief.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

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

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

  ngredients 6 persons      Dough      350 gr flour      1 egg      3 gr of salt      150 ml of water      50 ml of oil      Meat weight      500 gr of minced beef      100 ml of hot water      1 red cap      1 black white harbor      10 gr of salt      3 gr of pepper   Preparation      Dough          First      Mix lightly with all these ingredients and begin to cook the dough.      Add only half of the dough in the batter and leave the other half to the end. You have two or three minutes.      That bastard can be enough for 6 bureks.      Add the oil to the dough and add the dough to the oil.      Second      Mix the dough on 6 balls or on 3 depending on whether you want to stretch the bark for 2 burek at once or all the special.      Place the dough balls on the plate and cover with a transparent foil.      Leave it to stand for one hour at room temperature and an hour or more in the fridge. Tjesto can also stand you overnight in the fridge.      Meat weight      First      Mix

Ingredients Basis      2 eggs      2 cups of sugar      2 drops of oil      flour as needed      half baking powder     dressing      9 cups of sugar      11 cups of water      1 lemon   Preparation      First      Shake eggs with sugar and oil. Gradually add flour and baking powder until the weight of medium hardness is obtained. From the dough form balls of the size of larger walnuts, slightly flatten them and pressed against the rough surface (the smallest holes). Slice the puddings in the dry baking pan (unsuccessful) and bake at 200-220 degrees until peeled.      Second      During this time make the agu so that the sugar is plummeted with water and stirring well with the pie to make the sugar stand. Add one lemon juice.      Third      Pour the cake into a cold (non-woven) dressing and cover until the puddings cool and fill the broth.      tripleclicks.com Professional 9-Color Glitter Eyeshadow Palette —  €9.95 Add some shimmer to your look with the

Ingredients    - 500 gr of minced beef     - three full hands of rice    - 8-10 small caps     -vegeta    - peppers    - pepper     - 5 oil jugs   Preparation      First      The kettle should be cleaned and placed in boiling water to cook for 5-6 minutes. Do not overdo the onion, otherwise it will decompose. Place in cold water to cool until the filling is over.   Second Apply grated meat, spices (vegetable, pepper and pepper), rice and oil well. Put a little more pepper so that sos gets a nice red color during cooking.   Third When the bow is cooled, we slowly start to separate the layers by trying not to break down the circles. If the break is not a problem, just fill and fold, turning the circle again. There are no tricks here that can help, I need calm and gentle hands and patience. Do not bother with the smallest central parts, leave them as they are.   4th gently fill the onion bowl and place it in the shrimp. In the central areas, fill the gaps as you can s

ĐUL PIE      1 pack of finished bark (jufki)      200 gr of hardened butter      500 grams of wasted nut      2 sugars of sugar INGREDIENTS:      800 gr of sugar      600 ml of water      2 vanilla sugar      1 lemon in circles PREPARATION:      Take 2 tablespoons of butter, butter to melt and grate the leaves first and foremost.      On the second list, pour the nuts into which we added 2 sugar cans.      Twist in the crumbs and cut about 1 cm wide.      Make the baking tray and do the same with the rest of the bark and sugar walnuts.      Sprinkle with the remaining butter.      Furnace in heated husk at 170 ° C for about 25 minutes. PREPARATION OF SHIPPING:      Approx about 800 grams of sugar, 600 ml of water, 2 vanilla sugars and one lemon to lightly boil.      After 5 minutes of cooking, remove from the bowl and cool the roasted jelly with a hot bay.      Who loves a weaker bay to add more water, it's all about taste.      Ruins can be even bigger, take 6 leafs of juni