Anyone have any recipes for traditional bosnian or yugoslavian food...?

1) Bosnians mostly don't eat pork because they are mostly Muslims; meat for 膰evap膷i膰i is lamb or mixed lamb and beef; if you see pork recipes they are probably from Croatia or Serbia


2) that's not burek what Desi Chef described. I don't know anything like that. Burek is a very popular food among Yugoslavians, and it's like this:


- in Bosnia the only thing called burek is the meat burek, which uses groung meat as the filling


- other types of burek are:


cheese burek (sirnica in bosnia) - with cottage cheese


potato burek (krumpiru拧a in Bosnia) - with potatos


spinach burek


and recently invented 'pizza burek' - cottage cheese, tomato puree





Here you have some Bosnian recipes:


http://www.livingwaves.com/recipes/tufah鈥?/a>


http://www.marga.org/food/int/bosnia/


http://www.1000dinners.com/site/recipe_b鈥?/a>Anyone have any recipes for traditional bosnian or yugoslavian food...?
Yugoslavian Burek (Borek) Recipe





Ingredients:





1 tablespoon olive oil


1 medium yellow onion, peeled and chopped


1 pound ground beef


1 teaspoon allspice


2 teaspoons Hungarian paprika


Salt and freshly ground black pepper


1 box phyllo pastry sheet (12 inches x 17 inches)


3/4 cup butter, melted





Instructions:





Heat a large frying pan and add the oil. Saute the onion until soft, and then add the beef, spices, and salt and pepper to taste. Cook until the meat is crumbly but not dry. Cool completely before you continue.





Lay 1 sheet of phyllo dough on the counter. Brush with some of the butter. Place a heaping 1/3 cup of meat mixture acrosss the sheet along the long side, 2 inches from edge. Fold the bottom over the meat mixture and roll into a snake shape. Cut the roll in half and coil each roll into a snail shape. Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. Brush with additional butter.





Bake in a preheated oven at 375 degrees for 15 to 20 minutes or until just golden.





Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent in from drying out.





Hint on handling phyllo dough: Be sure the dough is at room temperature before you open the box. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. In this way, they will not dry out while you are working with them. Work fast for best results and do not have the butter too hot when brushing the dough.





Yield: 18 to 20


**************************************鈥?br>




CEVAPCIC (YUGOSLAVIA)





1 1/2 lb. ground lean pork


1 1/2 lb. ground lean beef


1 med. finely chopped onion


Salt and pepper





Knead meat together 2 times. Chill in refrigerator for 1/2 hour. Shape into thin patties or shape into little sausages. Cook on grill or under broiler on medium heat. Do not overcook. Served with chopped onions.


**************************************鈥?br>




PORK ROAST (YUGOSLAVIA)





Pork roast - any size. Liberally coat with black pepper, some salt, either lots of freshly sliced garlic or garlic powder and a heaping tablespoon of caraway seeds. Place in a roaster with about a scant 1/2 inch of water in bottom. Cover and bake at 350 or 375 degrees until done.


You can uncover the roast for the last 45 minutes if you desire browning. Make a gravy from the strained liquid, if desired.


**************************************鈥?br>




http://en.belgourmet.be/world_recipes/yu鈥?/a>