Refugee Week Recipes

Bosnian spinach pie (Pita zeljanica)

1 package filo pastry
2 bags washed fresh spinach
2 eggs
1/4 cup sour cream
1/2 lb ricotta or cottage cheese (you can add a piece of Australian Feta cheese)
olive oil
1 ½ teaspoons salt
1/8 cup milk
plain yogurt (optional)

Preheat oven to 350F. Wash and drain spinach. Chop spinach and put in a big glass bowl. Add salt and mix with hands. Leave for about 10 minutes and then drain the excess water. Mix together eggs and sour cream and add to spinach. Add cheese to the mixture. Grease a baking tray. Take filo sheets and lay them on a dry surface. (While adding the filling, you may wish to cover the sheets with a dry towel and then a damp one to keep it from drying out or flaking.)

Place one sheet of pastry into the baking tray and cut away excess. Brush with oil, using either your hands or a pastry brush. Add a small layer of evenly spread filling on top of the pastry. Repeat for 6 or 7 layers. Repeat until the pie reaches the top of the tray or you run out of ingredients, but make sure you finish with the pastry on top. Place pie in the oven, uncovered, for about 35 minutes. While it is baking, pour 1/4 cup sour cream blended with 1/8 cup of milk on top of the pie. Bake for another 15 minutes. This dish can be served warm or room temperature. It is traditionally served with yogurt.

Tufahije

6 cooking apples
2 cups of walnuts, finely chopped
1/2 cup sultanas (or raisins)
2 1/2 cup sugar
whipping cream, whipped

Peel and core the apples. Mix the walnuts and sultanas. Arrange apples in a baking dish, and fill cavities with the walnut mixture. Dissolve the sugar in water and pour over the apples. Cook until the apples are soft but not soggy. Serve cold with whipped cream.

A Bosnian Pot (Bosanski lonac)

3 lb lamb or beef, cut into cubes
1 cup finely chopped onion
1 tbsp finely chopped garlic
1 cup finely chopped parsley
1/4 cup finely chopped celery leaves
1 tbsp salt
2 tsp pepper
3 bay leaves
1/2 cup butter
1 cup sliced carrots
1 cup chopped kohlrabi
1/2 cup chopped parsley root
1/2 cup chopped celery root
1 cup green beans, cut into 1″ pieces
2 red bell peppers, seeded and cut into squares
2 cups tomatoes, peeled, seeded and quartered
3 cups potatoes, cut into cubes
2 leeks, cleaned and cut into 1/2″ slices
1 cup coarsely chopped cabbage
1/2 tsp hot paprika or cayenne, or to taste
6 cups water
1/4 cup vinegar

Preheat the oven to 350F. Rinse the meat and put in a colander to drain. Combine the onion, garlic, parsley, celery leaves, salt, pepper, and bay leaves. Melt the butter in a large, oven-proof stew pot, and then put alternate layers of the vegetables and meat, sprinkling some of the onion/garlic/parsley combination on top of each layer. Combine the water and vinegar, and pour it into the pot. Cover the pot with a lid or aluminium foil, and bake until everything is tender, about 3 hours.