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Bosnian pot

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Bosnian pot
TypeStew
Place of origin Bosnia and Herzegovina
Region or state Bosnia and Herzegovina
Main ingredientsMeat (beef, lamb), vegetables (cabbage, potatoes, tomatoes, carrots), parsley, garlic, peppercorns

Bosnian pot (Bosanski lonac) is a Bosnian stew,[1][2] a culinary speciality,[3] appreciated for its rich taste and flexibility. Recipes for Bosanski lonac vary greatly according to personal and regional preference, but the main ingredients generally include chunked meat and vegetables.[4] Mixed meats may be used in the dish.[5] It has been described as a national dish of Bosnia.[6]

Bosanski lonac has been on the tables of both the rich and the poor for hundreds of years. The wealthy prepared the dish with more meat and other expensive ingredients, while the poor used what was available. Typical ingredients are beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and peppercorns (whole, not ground). Many different vegetables or meats may be used. Bosanski lonac is prepared by layering meat and vegetables (alternating layers of meat and vegetables until the pot is full) into a deep pot, then adding 1-2 dl water. The ingredients are usually cut into large pieces rather than finely chopped or minced.

Originally, Bosanski lonac was made in ceramic pots[3] and cooked in a fireplace or pit in the ground. Today, with the declining availability of fireplaces for cooking, many cooks use a regular pot and a kitchen stove.

See also

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References

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  1. ^ Albala, K. (2011). Food Cultures of the World Encyclopedia. Greenwood. p. 53. ISBN 978-0-313-37626-9. Retrieved January 9, 2017.
  2. ^ Wright, C. (2012). The Best Stews in the World: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet. Harvard Common Press. p. 360. ISBN 978-1-55832-747-4. Retrieved January 9, 2017.
  3. ^ a b Bosnia and Herzegovina Doing Business for Everyone Guide - Practical Information and Contacts. International Business Publications USA. 2012. p. 221. ISBN 978-1-4387-7171-7. Retrieved January 9, 2017.
  4. ^ Dale, R. (2000). The Wordsworth Dictionary of Culinary & Menu Terms. Reference Library. Wordsworth. p. 55. ISBN 978-1-84022-300-2. Retrieved January 9, 2017.
  5. ^ Walker, F.A. (2006). Black Island: Memories from the Adriatic. Vanguard. p. 140. ISBN 978-1-84386-288-8. Retrieved January 9, 2017.
  6. ^ Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield Publishers. p. 79. ISBN 978-1-4422-2731-6. Retrieved January 9, 2017.
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