Bosanski Lonac
Bosanski Lonac ( German Bosnian pot ) is a stew and is one of the national dishes of Bosnia and Herzegovina . There are many ways to prepare Bosanski Lonac, but the main ingredients in each recipe are usually the same: meat and different vegetables. This dish has been on the tables of the poor and the rich hundreds of years ago. The rich used more meat and more expensive ingredients, while the poor used what they had on hand (mostly various vegetables and spices).
The typical components of a Bosnian Pot are: beef , lamb , cabbage , potatoes , tomatoes , carrots , parsley , garlic and whole pepper grains.
The main concept of the Bosanski Lonac is to put the meat and vegetables in several layers in a saucepan (one layer of meat, then one layer of vegetables, the layers alternate until the saucepan is full), and then with one to two deciliters of water or white wine to fill up. The ingredients are added to the pot in large pieces. Bosanski Lonac was originally cooked in a ceramic pot, which was then placed in the open fire, but since both are rarely found in a household today, a normal deep pot and a normal oven are used. Since the pieces of meat and vegetables are cut quite large, it takes about four hours to finish the dish.
See also
Individual evidence
- ^ Markowitz, Fran: Sarajevo: A Bosnian Kaleidoscope. Urbana u. a .: University of Illinois Press 2010. p. 157.
- ↑ Webb, Lois Sinaiko: Multicultural Cookbook of Life-Cycle Celebrations. Westport: Oryx Press 2000. p. 161.
- ↑ Webb, Lois Sinaiko: Multicultural Cookbook of Life-Cycle Celebrations. Westport: Oryx Press 2000. p. 161.
- ^ Wright, Clifford: The Best Stews in the World: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curris and Cassoulet. Boston, Mass .: The Harvard Common Press 2002. p. 360.