Visočke delicije

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Delicacies

From Visoko

OSJETITE OKUS I MIRIS DELICIJA VISOČKOG KRAJA

Kako miriše Visoko, kojeg je okusa? Na njega podsjeća miris Zlatne džezve u srhinjskoj bašći iz koje će za koji dan zamirisati jagode, one slatke i sočne koje su se služile na kraljevskom dvoru u davnoj prošlosti, kada je Visoko bio kraljevski grad. Podsjeća na boje i okuse plate koja se spušta na sofru da se malo gost „osoli“, a na plati pečene moštranske paprike, ravnih im nema, na tanko izrezana visočka pečenica i sudžuka, i sir, domaći sa bučko-kralupskog kraja i autohtoni kajmak podvinačkog kraja. Eto tako miriše Visoko, i takvog je okusa - moćnog, sočnog, kraljevskog...

VISOČKA PEČENICA

Visočka pečenica je odnedavno i službeno proglašena geografski zaštićenim nacionalnim proizvodom sa posebnom oznakom. Značaj brendiranja svakako je odskočna daska gastroturizmu, ali i tradiciji ukusa visočkog kraja. Oduvijek je poznato da je Visoko bilo i ostalo, u narodu poznato po kvalitetu suhomesnatih prozvoda, čiji miris i okus nema konkurencije u BiH, ali i šire. Posebno se može istaknuti mjesto Arnautovići nedaleko od Visokog, tj. mjesto gdje se tradicija proizvodnje suhog mesa vijekovima usavršavala,

po posebnoj recepturi i naravno metodama sušenja na bukovom drvetu. Karakterističnost okusa i mirisa, te zaštita mesa smještenog u gornjem dijelu pušnice, odraz je dima kao presudnog faktora nastanka neodoljivo ukusnih visočkih suhomesnatih specijaliteta. Poznato je da ljubitelji gastrodelicija neizostavno usput, ali i mahsuz dolaze da kupe i degustiraju pečenicu i ostale suhomesnate proizvode, domaćinskog ukusa i tradicionalnog kvaliteta.

MOŠTRANSKA PAPRIKA

Nedaleko od centra grada, na plodnoj zemlji moštranskog kraja, uzgajaju se na sav glas poznate „moštranske paprike“, simbol poljoprivrede ovog kraja i zaštitni znak za kvalitet. Samo iskusni domaćini koji su ih probali otkrit će vam da po ove paprike u Moštre svraćaju mahsuz, da im na mnogim pijacama nema konkurencije, a vrlo vjerovatno niti drugog kvaliteta koji bi joj mogao parirati.

SRHINJSKE JAGODE -KRALJEVSKA DELIKATESA

Mjesto ljepote prirodnog ambijenta, nedaleko od Visokog, svakako je Srhinje. U srednjem vijeku, kao i danas, poznato je bilo po proizvodnji najslađih i najsočnijih jagoda. Jagode su uzgajane u kraljevskim vrtovima, te su u tom periodu služene na značajnim događajima posebno povlaštenoj kraljevskoj vlasteli. Tradicija „veli“ da se uzgajaju od „još od Kulina bana i dobrijeh dana“, pa s generacije na generaciju do danas. Jedno je sigurno, najslađe su delikatese, bilo da radite kolače, džemove, slatka, ili pak jedete ih svježe, kvalitet je odličan a ukus tradicionalan.

SIR BUČKO-KRALUPSKI I KAJMAK PODVINAČKOG KRAJA

Bogatstvo prirodnih ljepota i pejzaža bučko-kralupskog i podvinačkog kraja svakako upotpunjuju prostrani pašnjaci, čija raznolikost predstavlja osnovu za proizvodnju zdrave hrane sa ovog prostora. Specifičnost ovog kraja je u mliječnim proizvodima sa ovih pašnjaka, koji se ističu ukusom i kvalitetom. Posebno se treba spomenuti sir koji proizvode mala tradicionalna porodična gazdinstva, njime se ponose i prodaju ga na kućom pragu ali i šire. Neizostavna mliječna delicija zaista je domaći kajmak podvinačkog kraja, čija tradicionalna receptura proizvodnje, zasigurno predstavlja vikend specijalitet, koji uz dobro poznate uštipke ovog kraja, svakome ostaju u najukusnijem sjećanju. Dakle, domaći sir i kajmak garancija su za ukusan ručak svakako, pa dobrodošli, bujrum i prijatno.

FEEL THE TASTE AND SMELL OF DELICACIES FROM THE VISOKO AREA

How does Visoko smell? What does it taste like? The smell of Zlatna džezva coffee reminds of it in the garden of Srhinje which will begin to smell of strawberries in a day or two, the sweet and juicy strawberries that were served at the royal palace in ancient history, when Visoko was the royal city. It reminds of colours and tastes of a plate served on the table for the guest to have a “quick bite”, with baked paprika from Moštre of unmatched quality, thinly sliced dry meat and sujuk (dry sausage) from Visoko, homemade cheese from the Buci-Kralupi area, and autochthonous kajmak (clotted cream) from Podvinci. This is what Visoko smells and tastes like - powerfully, lusciously, royally...

VISOČKA PEČENICA

Visočka pečenica (dried beef product) was recently officially declared a national product with protected geographical indication and a special label. The branding is important because it is a stepping stone for gastrotourism, but also for the taste tradition of the Visoko area. Visoko has always been known for the quality of dry meat products with unmatched smell and taste in BiH and beyond. Arnautovići near Visoko deserves special mention as a place where the tradition of dry meat production had been refined for centuries, following a special recipe and, of course, the methods of drying on the beech tree. The specific taste and smell, and protection of the meat placed in the upper part of the smokehouse makes the smoke a decisive factor in the production of the irresistibly tasty Visoko dry meat specialties. It is well known that gastro delicacy lovers always stop by, or come here specifically to buy and taste the Visočka pečenica and other dry meat products of domestic taste and traditional quality.

PAPRIKA FROM MOŠTRE

Not far from the town centre, the widely known “paprika from Moštre” is cultivated on the fertile soil of the Moštre area, the agriculture symbol of this area and a quality trademark. Only experienced hosts who tasted it will tell you that they go to Moštre specifically to get this paprika, that it has no competition in many marketplaces, and its quality is likely unmatched.

SRHINJE STRAWBERRIES - A ROYAL DELICACY

Srhinje near Visoko is certainly a place with beautiful natural environment. In the middle ages, it was known for the production of the sweetest and the juiciest strawberries, and it still is. The strawberries were cultivated in royal gardens and served to the privileged royal nobility during important events. The tradition “says” that

they have been cultivated since the “Kulin Ban and the good old days”, and passed down through generations. One thing is certain: they are the sweetest delicacies, whether you make cakes, jams, sweets, or you it them fresh, the quality is excellent, and the taste is traditional.

BUCI-KRALUPI CHEESE AND KAJMAK (CLOTTED CREAM) FROM PODVINCI

The wealth of natural beauty and landscapes of Buci-Kalupi and Podvinci areas is certainly completed by wide pastures, so diverse that they constitute the basis for the production of healthy food from this area. The specificity of this area lies in dairy products from these pastures, with outstanding taste and quality. The cheese produced by small traditional family households deserves special mention. They are proud of it and sell it from their homes, and in the wider area. The kajmak from the Podvinci area is indeed an inevitable dairy delicacy, with traditional recipe which surely represents a weekend specialty. Combined with the famous dough fritters from this area, their taste is unforgettable for everyone. The homemade cheese and kajmak guarantee a delicious lunch, so welcome and bon appétit.

BLOG O VEGANSTVU

Blogerska scena u BiH postala je bogatija za još jedan projekat. Riječ je o blogu posvećenom veganstvu, koji nosi naziv La Vida Cool. Ovu online platformu na kojoj se možete upoznati s veganskim konceptom življenja pokrenula je dugogodišnja novinarka Elma Zećo. Njen cilj je doprinijeti promociji veganstva kao svjesne odluke o svom i životu drugih bića, te šarolikom i kvalitetnom načinu ishrane na biljnoj bazi. Zanimljive recepte i preporuke za proizvode s oznakom cruelty-free i vegan pronađite na www.lavida.cool.

Elma Zećo

BH. TRADICIJA I KULTURA ŽIVLJENJA

kafa NJENO VELIČANSTVO

CRNA KRALJICA, KAKO JOŠ NAZIVAJU KAFU, OSVOJILA JE CIJELU PLANETU, PA GOTOVO NEMA ZEMLJE ČIJI GRAĐANI NE UŽIVAJU U OVOM STIMULIRAJUĆEM NAPITKU,

KOJI MOŽE DA VAS OPUSTI, ALI I OSVJEŽI SVE OVISNO O DRUŠTVU, PRIČI I ATMOSFERI U KOJOJ SE U KAFI UŽIVA.

Autor: Zana Kološ Mulabdić

Kad se miris svježe kafe raširi po kući, to je trenutak koji razdvaja noć od dana, kaže japanski pisac Haruki

Murakami. Taj očaravajući miris na cijeloj planeti poziva i mami na buđenje, pokret, akciju ili opet, nasuprot tome, na smiraj, trenutak opuštanja i obavezni razgovor.

Tradicija ispijanja kafe izuzetno je duga u našoj zemlji. U Bosnu i Hercegovinu crnu kraljicu donijele su

Osmanlije svojim dolaskom 1463, a načini uživanja u njoj nisu se bitnije mijenjali. Fildžan i turska kafa koji su se zadržali sve do danas potiču iz tog perioda. Iz fildžana se u našoj zemlji uvijek sa kockom šećera pila turska kafa, kasnije nazvana bosanska, često i s rahat-lokumom. I danas u našoj zemlji, uprkos navali espresso kafe, na cijeni su kafane u kojima se

ZANIMLJIVOSTI O KAFI

Godine 1657. kralj Čarls II Stjuart zabranio je sve „kafiće“, odnosno mjesta u kojima se služila kafa, jer je smatrao da se tu ljudi okupljaju da bi stvarali zavjere protiv njega. Sam nije pio kafu. Onore de Balzak pio je i do 60 šoljica kafe dnevno. U čast ovom napitku Bah je 1732. godine komponovao kantatu pod nazivom „Kafa“. U Italiji je najpopularniji espreso koji se poslužuje u maloj šoljici i obično se konzumira stojeći. Francuzi u velikoj šolji kombinuju jednaku količinu filter kafe s mlijekom. U Turskoj kažu da kafa mora biti crna kao pakao, snažna kao smrt i slatka kao ljubav. Ali Turci, ipak, češće piju čaj. U Saudijskoj Arabiji kafa je često aromatizirana. Kafu najviše piju Amerikanci i to espresso i kapućino bez obzira na dio dana.

gostima servira i bosanska kafa. U životu ljudi u BiH kafa i kafana imaju nezamjenjivu ulogu u svakodnevnom životu i stoljećima je - još od turskog doba - stvaran kult kafe i kafane. Kafa je integralni dio svih ovdašnjih običaja, kao i ukupnog života, piše Raif Čehajić, bh. autor knjige „Kafa - magični napitak“.

POZIV NA KAFU

Poziv na kafu se u našoj zemlji može odnositi na relaksirajući razgovor, užitak u druženju ili čisto poslovni razgovor, sve do romantičnog susreta.

Možda najinteresantnije od svega, a što dokazuje našu vezanost za ovaj napitak je to što se nakon poziva, a tokom susreta, možda uopće neće ni konzumirati ovaj napitak, tj. pit će se nešto drugo.

U Bosni i Hercegovini postoje i nazivi za pojedinu kafu shodno njenoj funkciji u tom trenutku. Tako imamo „dočekušu“, sa kojom naravno počastimo goste, „sikterušu“, kafu kojom označavamo da je kraj druženja blizu, „slatku“, kafu koja se pije povodom nekog sretnog događaja. Tu je i „razgovoruša“, kafa koja ima za cilj da kroz razgovor olakša neki težak životni trenutak jednom od sagovornika ili jednostavno kafa uz koju teče priča.

ZA ĆEIF NEMA GRANICA

Način pripreme naše kafe ostao je nepromijenjen od trenutka kad je došla na područje Bosne i Hercegovine. Najprije se koristio šerbetnjak ili neka druga posuda u kojoj se grijala voda. Zatim se u mlinu samljevena (može i tucana) kafa sipala u džezvu i „zasula“ proključalom vodom, ali ne do samog ruba džezve. Nakon miješanja, džezva bi se vraćala na vatru da se kafa „digne“. Gusti dio sa vrha „kajmak“ , raspoređivao bi se u fildžane svima. Nekad su se razlikovali „muški“ i „ženski“ fildžani. Muški su bili manji jer su oni voljeli jaču kafu, a ženski nešto veći jer su žene voljele dodati vode ili mlijeka. Prema jednom bh. istraživanju tradicionalnu kafu u BiH konzumira oko 86 posto ispitanika, a uglavnom je piju jednom ili nekoliko puta dnevno, odnosno četiri do šest puta sedmično. Čak 79 posto njih započinje dan sa šoljicom crne kafe, od čega je 74 posto anketiranih pije više puta dnevno.

I važno je dodati još nešto, u kafi u našoj zemlji uživaju svi jednako, bez obzira na to zvali je kafa, kava ili kahva. Jer ispijanje ovog magičnog napitka sinonim je za bosanskohercegovački ćeif i rahatluk koji žele svi da osjete. I tu nema granica.

PRVA KAFANA U SARAJEVU

Najstarijim podatkom o kafanama u Bosni smatra se onaj koji je zabilježio turski historičar i pisac porijeklom iz Bosne Ibrahim efendija Alajbegović. Putujući po Bosni, 1592. godine tvrdi da su se kafane nalazile na gotovo svakom ćošku bosanskih gradova, a najviše ih je bilo na sarajevskoj Baščaršiji, ali i na istočnoj kapiji grada, na Vratnik Mejdanu. Kako je vratnička cesta bila glavni put prema istoku, u te kafane u turskom periodu ("Pod kestenom", "Mušanova kahva" i dr), pored domaćeg stanovništva, svraćali su i mnogobrojni putnici, piše autor Čehajić.

B&H TRADITION AND CULTURE OF LIVING ITS MAJESTY

Coffee

THE BLACK QUEEN, AS COFFEE IS SOMETIMES REFERRED TO, HAS CONQUERED

THE ENTIRE PLANET, SO THERE IS ALMOST NO COUNTRY IN THE WORLD WHERE THIS STIMULATING BEVERAGE IS NOT CONSUMED, WHICH CAN RELAX YOU, AND REFRESH YOU,

DEPENDING ON YOUR COMPANY, STORIES AND ATMOSPHERE IN WHICH IT IS ENJOYED.

Author: Zana Kološ Mulabdić

When the smell of fresh coffee spreads throughout the house, it is a moment that separates night from day, says Japanese writer Haruki Murakami. Across the entire planet, that enchanting smell calls for waking up, movement, action or, opposite to that, peacefulness, a moment of relaxation and mandatory conversation. The coffee-drinking tradition is exceptionally long in our country. The black queen was brought to Bosnia and Herzegovina by the Ottomans upon their arrival in 1463, and the ways of enjoying it have not changed significantly since then. The fildžan (coffee cup) and Turkish coffee, which are still popular today, stem from that period. Turkish coffee was always served in a cup with a sugar cube, and it was later renamed to Bosnian coffee; it was also often served with a Turkish delight. Today, in our country, despite the wide availability of espresso coffee, cafes that serve their guests Bosnian coffee are very popular. In the lives of people in B&H, coffee and cafes have an irreplaceable role in everyday life and for centuries – since the time of the Ottomans – a cafe and coffee cult has

INTERESTING FACTS ABOUT COFFEE

In 1657, king Charles II of England forbade all „cafes“, i.e. places where coffee was served, as he thought that people would gather there in order to conspire against him. He was not a coffee drinker.

Honore de Balzac drank up to 60 cups of coffee per day.

In honor of this beverage, in 1732,

Bach composed a cantata titled „Coffee“.

In Italy, espresso is the most popular coffee, served in a small cup and usually consumed standing up. been generated. Coffee is an integral part of all customs here, and life in general, writes Raif Čehajić, the B&H author of the book „Coffee – a Magical Beverage“.

COFFEE INVITATION

A coffee invitation in our country can mean a relaxing conversation, enjoying some socializing or a purely business-related conversation, as well as a romantic date. Perhaps the most interesting of all, which proves our connection to this beverage, is that after a coffee invitation, and during the actual meeting, the participants may not even consume this beverage, i.e. they will drink something else. In Bosnia and Herzegovina, there are specific names for coffee, based on its function in the given moment. Therefore, we have „dočekuša“, which we serve our guests to welcome them, „sikteruša“, coffee that signifies that we will not be spending much more time together, „sweet“, coffee, which people drink when there is some happy event that needs to be marked. There is also „ razgovoruša“, coffee which has the purpose of making one of the participants of the meeting feel better about some life event, or it is simply coffee during which conversation flows. The French combine an equal amount of filtered coffee and milk in a large cup. In Turkey, they say that coffee must be black like hell, strong like death and sweet like love. However, the Turks drink tea a lot more often. In Saudi Arabia, coffee is often flavored. Americans drink the most coffee, i.e. espressos and cappuccinos,

regardless of the time of day.

NO LIMITS FOR ĆEIF (PLEASURE)

The way of preparing our coffee has remained unchanged since the moment of its arrival to Bosnia and Herzegovina. Initially, a šerbetnjak (coffee pot) or some other dish was used for heating up water. Then, coffee that has been ground in a coffee grinder would be poured into a džezva (coffee pot) and then „poured over“ with boiling water, but not to the very rim of the coffee pot. After stirring, the coffee pot would be placed back on the heat, so that the coffee would „rise“. The thick part on the top, i.e. the „cream“ , would be spread out into everyone's coffee cups. There used to be a difference between „male“ and „female“ cups. The male ones were smaller as men liked their coffee strong, and the female ones were slightly larger, because women liked to add more water or milk. Based on one B&H survey, around 86 percent of the respondents consume traditional coffee, and they mostly drink it once or several times per day, i.e. four to six times per week. A whopping 79 percent of them starts their day with a cup of black coffee, and 74 percent of the respondents drink it several times per day. It is important to add that coffee is enjoyed equally by everyone in our country, regardless of whether they call it kafa, kava or kahva. Because drinking this magical beverage is synonymous with Bosnian-Herzegovinian ćeif (pleasure) and enjoyment that everyone wants to feel.

And there are no limits there.

FIRST CAFE IN SARAJEVO

The oldest known facts about cafes in Bosnia are considered to be those recorded by Turkish historian and writer, Ibrahim effendi Alajbegović, who was originally from Bosnia. Traveling around Bosnia in 1592, he claimed that there were cafes on almost every corner across Bosnian cities, and that there were the most at Baščaršija in Sarajevo, but also on the eastern gates of the city, at Vratnik Mejdan. As the Vratnik road was the main road towards the east, during the time of the Turks, those cafes ("Pod Kestenom", "Mušanova Kahva" etc.), were frequented not just by the locals, but by many travelers, writes author Čehajić.

IMAM BAYILDI (PUNJENI PATLIDŽANI)

Imam bayildi jedno je od najukusnijih proljetnih i ljetnih jela sa povrćem iz osmanskog perioda za koje recept seže još u doba Bizanta. Riječ je o jelu koje se priprema sa patlidžanima, koji se filuju mesom ili povrćem. Recept je koji se često priprema u Turskoj, ali i u balkanskim kuhinjama i koji se očuvao sve do dan-danas. Postoje dvije verzije ovog recepta, a mi vam predlažemo da napravite imam bayildi sa mesom.

Sastojci:

• 5 patlidžana • glavica luka • čehna bijelog luka • 3 tikvice • 3 paradajza • pola kg mljevene junetine • ulje • svježi peršun • začini (so, biber) • kiselo vrhnje

Priprema:

Uzmite srednje velike patlidžadne, uklonite im repove i prepolovite ih, a njihovu unutrašnjost izreckajte nožem, zatim ih posolite i ostavite da stoje 10 minuta kako bi patlidžan izgubio karakteristični gorkast okus. Luk isjeckajte sitno, zatim propržite na ulju dok ne postane staklast, pa mu dodajte meso i začine. Meso dinstajte dok ne bude skoro prženo. Patlidžane potom operite od soli, osušite ih i prepržite na vrelom ulju dvije minute. Stavite ih na kuhinjski papir kako bi uklonili iz njih višak masnoće, a zatim poredajte njihove polovine u okruglu tepsiju tako da kora bude s donje strane. Sredinu patlidžana lagano udubite viljuškom, pa ravnomjerno filujte sve polovine mljevenim mesom. Isjeckajte paradajz, tikvice, peršun i bijeli luk u drugoj posudi, posolite i pobiberite, a zatim smjesom popunite šupljine između patlidžana. Tepsiju prekrijte folijom i pecite oko 30 minuta, potom uklonite foliju i pustite da jelo porumeni. Pred kraj ga prelijte vrhnjem, pa vratite u rernu na još dvije-tri minute.

KREMASTA SUPA OD TIKVICA

Sastojci:

• 1½ kg tikvica • 4 velika krompira • 3 kašike povrtnog temeljca (instant) • 100 ml vrhnja za kuhanje • 2 češnja bijelog luka • so, biber • nasjeckani peršun

Priprema:

Oguliti krompir i tikvice te ih isjeckati na kockice. Potom skuhati 1,5 - 2 litra vode s povrtnim temeljcem i dodati kockice povrća. Poslije deset minuta neke od kockica tikvice izvaditi i staviti na stranu. Zgnječiti bijeli luk i pomiješati ga sa supom. Kada se supa smek

ša, može se blendati, oplemeniti vrhnjem i začiniti solju i biberom. Nakon ponovnog kuhanja, dodati preostale kocke tikvice i ukrasiti peršunom.

IMAM BAYILDI (STUFFED EGGPLANT)

Imam bayildi is one of the tastiest spring and summer dishes with vegetables from the Ottoman period, with the recipe dating back to the Byzantine Empire. This is a dish that is prepared with eggplants, which are stuffed with meat or vegetables. It is a popular recipe in Turkey, as well as Balkan kitchens, and it has been preserved to this day. There are two versions of this recipe, and we recommend that you make imam bayildi with meat.

Ingredients:

• 5 eggplants • 1 onion • garlic clove • 3 zucchini • 3 tomatoes • half a kg minced beef • oil • fresh parsley • spices (salt, pepper) • sour cream

Preparation:

Take medium to large eggplants, remove the stem ends and halve the eggplants, and carve out the insides with a knife, then add salt and leave 10 min, in order for the eggplant to lose its characteristic bitter taste. Finely chop the onion, then fry on oil until it gets translucent, then add meat and spices. Fry the meat until it is almost done. Then wash the salt off the eggplants, dry it off and fry on hot oil for two minutes. Place them on paper towels in order to remove excess oil, then line up the halves in a round pan so that the skin is on the bottom. Gently press into the middle of the eggplant with a fork, and stuff all the halves equally with minced meat. Chop up the tomatoes, zucchini, parsley and garlic in another bowl, add salt and pepper, and then use the mixture to fill up the space between eggplants. Cover the pan with foil and bake for approximately 30 minutes, then remove foil and allow for the dish to become golden. Towards the end, pour sour cream over it, then return to the oven for another two to three minutes.

CREAMY ZUCCHINI SOUP

Ingredients:

• 1½ kg zucchini • 4 large potatoes • 3 spoons vegetable stock (instant) • 100 ml cooking cream • 2 cloves of garlic • salt, pepper • chopped parsley

Directions:

Peel the potatoes and zucchinis and chop them up into little cubes. Bring 1,5-2 l of water to boil and cook with the vegetable stock and vegetable cubes. Ten minutes later, take out some of zucchini cubes and put them aside. Squish the garlic and mix it with the soup. When the soup becomes soft, you can use a blender to mix it adding cooking cream, and then season it with salt and pepper. Cook again and add the remaining zucchini cubes. Decorate with parsley.

Znanjem i trudom za Vas Galas