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Recipes

After returning from our trip, I traveled to Seattle to see my aunt.  Still excited, I rapidly recapped the events and locations of the countries we just visited.  She interrupts by saying, "I love hearing about these places, but please tell what you ate!  Was it good?"  Ah!  I forgot the food was as important as the rest of the trip!

 

Lisjak Cabbage Soup



500 grams of sour cabbage (sauerkraut)

200 grams potatoes (cooked & mashed)

300 grams of beans

1 onion

1 teaspoon sweet pepper powder

bay leaf, salt, pepper

In the first pan you should cook sour cabbage, second pan should have salty water and sliced potatoes in it and the third pan beans with bay leaf. Afterwards sautee chopped onions and sweet pepper, add sour cabbage with water in which it was cooked, add cooked and mashed potatoes and brown beans. At the end add the water from the beans to get a thick stew, add salt and pepper. For better taste you can also add a sausage (that you have previously cooked in a separate pan) and then add it after it is cooked for about 5 minutes.

Ajvar Sauce



Ajvar is a Croatian/Serbian Eastern European sauce made with sweet red peppers and eggplant.  My favorite flavor on the whole trip.  Why this is not a common place grocery item in the States, I haven't a clue.  Delicious.
 

  • 2 large eggplants, about 3 pounds

  • 6 large red bell peppers

  • Salt and black pepper

  • 1 garlic clove, finely chopped

  • Juice of 1 lemon

  • 1/2 cup good-quality olive oil

  • 1 tablespoon finely chopped parsley (optional)

  • Cook Time: 30 minutes

Bosnian Coffee

 

Our group stopped on the way to Mostar at a restaurant which served some of the best meats (wish I knew the secret spices).  Potatoes cooked in a broth and fresh cucumbers.  By themselves the meal was outstanding, but coupled with the pepper sauce above; it was out of this world.  It was said Tito often stopped at the village of Pocitelj to eat here.
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Technically, Bosnian coffee is not a recipe; but a staple served after the meal.  Moving to another location in the restaurant, sitting on comfy sofas you perform the ritual of stirring the thick grounds to the bottom of a small copper pitcher and then pouring the liquid in a small cup over a large sugar cube.  Relaxing after a big meal this is a great way to finish off.

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