Godhogan Bosnia
Pot Bosnia ( latira Bosanski ) minangka panganan Bosnia, [1] [2] spesialisasi kuliner [3] dihargai amarga rasa lan keluwesan sing akeh. Resep kanggo latira Bosanski beda-beda gumantung miturut preferensi pribadi lan daerah, nanging bahan utamane kalebu daging lan sayuran potongan. [4] Daging campuran bisa digunakake ing sajian. [5] Iki wis diterangake minangka sajian nasional Bosnia lan Herzegovina. [6]
 | |
| Jinis | Stew |
|---|---|
| Ajangan | Main course |
| Panggonan asal | Bosnia and Herzegovina |
| Tlatah utawa praja | Balkans |
| Hawa ajangan | Hot |
| Woworan pokok | Meat (beef, lamb), vegetables (cabbage, potatoes, tomatoes, carrots), parsley, garlic, red onion, peppercorns |
 Buku masakan: Bosnian Pot  Médhia: Bosnian Pot | |
Bosanski latira wis ana ing atus meja wong sugih lan miskin sajrone atusan taun kepungkur. Sing sugih nyiyapake sajian kanthi daging liyane lan bahan larang liyane, dene wong miskin nggunakake sing kasedhiya. Bahan-bahan khas yaiku: daging sapi, domba, kol, kentang, tomat, wortel, peterseli, bawang putih, lada (utuh, dudu lemah). Akeh sayuran utawa daging sing bisa digunakake. Bosanski latira disiapake kanthi nyaring daging lan sayuran (ganti daging lan sayuran nganti pot) mula dicampur, banjur ditambahake banyu 1 - 2 dl. Bahan-bahan kasebut biasane dipotong nganti gedhe-gedhe tinimbang disigar utawa dicincang sing apik.
Referensi
besut- ↑ Albala, K. (2011). Food Cultures of the World Encyclopedia. Food Cultures of the World Encyclopedia. Greenwood. kc. 53. ISBN 978-0-313-37626-9. Dibukak ing January 9, 2017.
- ↑ 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. kc. 360. ISBN 978-1-55832-747-4. Dibukak ing January 9, 2017.
- ↑ Bosnia and Herzegovina Doing Business for Everyone Guide - Practical Information and Contacts. International Business Publications USA. 2012. kc. 221. ISBN 978-1-4387-7171-7. Dibukak ing January 9, 2017.
- ↑ Dale, R. (2000). The Wordsworth Dictionary of Culinary & Menu Terms. Reference Library. Wordsworth. kc. 55. ISBN 978-1-84022-300-2. Dibukak ing January 9, 2017.
- ↑ Walker, F.A. (2006). Black Island: Memories from the Adriatic. Vanguard. kc. 140. ISBN 978-1-84386-288-8. Dibukak ing January 9, 2017.
- ↑ Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Ethnic American Food Today. Rowman & Littlefield Publishers. kc. 79. ISBN 978-1-4422-2731-6. Dibukak ing January 9, 2017.