This is a very serious movie with moments of levity that actually enhance the message of the film. I cannot imagine what it would be like to have your neighbors transform into your killers, virtually overnight, and then how you would deal with the aftermath, but this movie expertly puts me into the mindsets of the people caught up in such a nightmare. The characters are interesting and you get a sense of them as people, not just as cliche's. The plot succeeds in pulling together multiple story-lines in a satisfying way and shows you many different types of characters from different ethnic, religious, and socio-economic strata. It is a very good film and I highly recommend it.
Sunday, January 31, 2016
Bosnia-Herzegovina Film - Gori vatra / Fuse (2003)
This is a very serious movie with moments of levity that actually enhance the message of the film. I cannot imagine what it would be like to have your neighbors transform into your killers, virtually overnight, and then how you would deal with the aftermath, but this movie expertly puts me into the mindsets of the people caught up in such a nightmare. The characters are interesting and you get a sense of them as people, not just as cliche's. The plot succeeds in pulling together multiple story-lines in a satisfying way and shows you many different types of characters from different ethnic, religious, and socio-economic strata. It is a very good film and I highly recommend it.
Bosnia-Herzegovina Recipes
http://www.food.com/recipe/cevapi-bosnia-herzegovina-478862
Cevapi (Bosnia Herzegovina)
TOTAL TIME
1hr 40mins
PREP 1 HR 10 MINS
COOK 30 MINS
This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. These mini sausages are often sold as fast food by street vendors, and are served in pita bread with onions.
INGREDIENTS Nutrition
SERVINGS 6-8 UNITS US
1 tablespoon lard or 1 tablespoon butter
1⁄2yellow onion, finely chopped
1 garlic clove, finely chopped
1 lb lean lamb
1 lb lean beef
1 egg white, lightly beaten
1 tablespoon sweet paprika
2 tablespoons onions, finely chopped
6 -8 pita breads
Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
Pan fry the cevapi in a little olive oil until nicely browned.
To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.
http://www.whats4eats.com/meats/bosanski-burek-recipe
BOSANSKI BUREK
(BOSNIAN GROUND BEEF MEAT PIE)
Image Creative Commons by Wikipedia: Nikola Škorić
5
Average: 4.6 (12 votes)
Savory fillings baked in a thin pastry dough are popular throughout southeastern Europe, a legacy of the Ottoman Empire. They go by a variety of names — börek, bourek, böreği, bouréki. The Bosnian version, burek, is an easy ground beef meat pie rolled up into a snail-like form.
4 to 6 servings
INGREDIENTS
Pastry
Flour -- 2 cups
Warm water -- 1/2 cup
Melted butter or olive oil -- 1/4 cup
Egg, beaten -- 1
Salt -- 1 teaspoon
Meat Filling
Ground beef -- 1 1/2 pounds
Onions, minced -- 3
Eggs, beaten -- 2
Paprika -- 2 tablespoons
Salt and pepper -- to season
Melted butter or olive oil -- 1/2 cup
METHOD
In a large bowl, use a wooden spoon to mix together the flour, warm water, melted butter or olive oil, egg and salt until it comes together in a doughy mass. Add more water, a tablespoon at a time, as needed to bring the ingredients together.
Remove the dough to a floured work surface and knead until smooth and pliable. Cover with plastic wrap and set aside to rest for at least 30 minutes.
Preheat oven to 375°F. Mix together the ground beef, onions, eggs, paprika, salt and pepper in a large bowl until smooth and set aside.
Remove the rested dough to a lightly floured work surface and roll out into a large rectangle. Place floured fists underneath the dough and gently pull sections of the dough out to form a very thin rectangle about 2 feet by 3 feet (60 cm x 90 cm). Take care not to tear holes in the dough. If you do, pinch them together. Let the dough rest for 10 minutes or so to dry out a little.
Brush the pastry dough all over with melted butter or olive oil. Place a row of the meat filling along the longer edge of the rolled out pastry dough, leaving a 1-inch border. Bring the bottom of the pastry up over the meat filling and roll it up into a long sausage-shaped roll.
Lay one end of the roll onto the middle of a greased baking pan. Carefully wrap the remainder of the pastry roll around itself to form a snail-shaped pie in the middle of the baking pan. Brush the top of the pastry with melted butter or olive oil.
Place in the oven and bake for 35 to 45 minutes, or until cooked through and golden-brown. Cut into wedges and serve with a large dollop of good yogurt.
BOSANSKI BUREK VARIATIONS
You can use commercially produced filo dough if you are intimidated by making your own. Use single sheets to make single servings.
Substitute 1/2 pound ground veal or 1/2 pound grated potatoes for 1/2 pound of the ground beef.
Sirnica (Cheese burek): Pronounced "SEER-nit-sah." For the filling, use a mixture of feta (1 pound) and ricotta (1/2 pound) cheese, 2 eggs and pepper.
Zeljanica (Spinach and cheese burek): Pronounced "zel-YAH-nit-sah." For the filling use 2 pounds of frozen spinach, 1/2 pound feta cheese, 2 eggs, salt and pepper. Thaw the spinach and squeeze it dry before mixing with the remaining ingredients. Or try using chopped sorrel in place of some of the spinach.
A few tablespoons of chopped dill or parsley can add nice flavor to your burek.
Cevapi (Bosnia Herzegovina)
TOTAL TIME
1hr 40mins
PREP 1 HR 10 MINS
COOK 30 MINS
This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. These mini sausages are often sold as fast food by street vendors, and are served in pita bread with onions.
INGREDIENTS Nutrition
SERVINGS 6-8 UNITS US
1 tablespoon lard or 1 tablespoon butter
1⁄2yellow onion, finely chopped
1 garlic clove, finely chopped
1 lb lean lamb
1 lb lean beef
1 egg white, lightly beaten
1 tablespoon sweet paprika
2 tablespoons onions, finely chopped
6 -8 pita breads
Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
Pan fry the cevapi in a little olive oil until nicely browned.
To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.
http://www.whats4eats.com/meats/bosanski-burek-recipe
BOSANSKI BUREK
(BOSNIAN GROUND BEEF MEAT PIE)
Image Creative Commons by Wikipedia: Nikola Škorić
5
Average: 4.6 (12 votes)
Savory fillings baked in a thin pastry dough are popular throughout southeastern Europe, a legacy of the Ottoman Empire. They go by a variety of names — börek, bourek, böreği, bouréki. The Bosnian version, burek, is an easy ground beef meat pie rolled up into a snail-like form.
4 to 6 servings
INGREDIENTS
Pastry
Flour -- 2 cups
Warm water -- 1/2 cup
Melted butter or olive oil -- 1/4 cup
Egg, beaten -- 1
Salt -- 1 teaspoon
Meat Filling
Ground beef -- 1 1/2 pounds
Onions, minced -- 3
Eggs, beaten -- 2
Paprika -- 2 tablespoons
Salt and pepper -- to season
Melted butter or olive oil -- 1/2 cup
METHOD
In a large bowl, use a wooden spoon to mix together the flour, warm water, melted butter or olive oil, egg and salt until it comes together in a doughy mass. Add more water, a tablespoon at a time, as needed to bring the ingredients together.
Remove the dough to a floured work surface and knead until smooth and pliable. Cover with plastic wrap and set aside to rest for at least 30 minutes.
Preheat oven to 375°F. Mix together the ground beef, onions, eggs, paprika, salt and pepper in a large bowl until smooth and set aside.
Remove the rested dough to a lightly floured work surface and roll out into a large rectangle. Place floured fists underneath the dough and gently pull sections of the dough out to form a very thin rectangle about 2 feet by 3 feet (60 cm x 90 cm). Take care not to tear holes in the dough. If you do, pinch them together. Let the dough rest for 10 minutes or so to dry out a little.
Brush the pastry dough all over with melted butter or olive oil. Place a row of the meat filling along the longer edge of the rolled out pastry dough, leaving a 1-inch border. Bring the bottom of the pastry up over the meat filling and roll it up into a long sausage-shaped roll.
Lay one end of the roll onto the middle of a greased baking pan. Carefully wrap the remainder of the pastry roll around itself to form a snail-shaped pie in the middle of the baking pan. Brush the top of the pastry with melted butter or olive oil.
Place in the oven and bake for 35 to 45 minutes, or until cooked through and golden-brown. Cut into wedges and serve with a large dollop of good yogurt.
BOSANSKI BUREK VARIATIONS
You can use commercially produced filo dough if you are intimidated by making your own. Use single sheets to make single servings.
Substitute 1/2 pound ground veal or 1/2 pound grated potatoes for 1/2 pound of the ground beef.
Sirnica (Cheese burek): Pronounced "SEER-nit-sah." For the filling, use a mixture of feta (1 pound) and ricotta (1/2 pound) cheese, 2 eggs and pepper.
Zeljanica (Spinach and cheese burek): Pronounced "zel-YAH-nit-sah." For the filling use 2 pounds of frozen spinach, 1/2 pound feta cheese, 2 eggs, salt and pepper. Thaw the spinach and squeeze it dry before mixing with the remaining ingredients. Or try using chopped sorrel in place of some of the spinach.
A few tablespoons of chopped dill or parsley can add nice flavor to your burek.
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