Traditional meals in Bosnia and Herzegovina are often prepared with meat and vegetables, and these meals are plentiful and delicious.
Meat and vegetables are of excellent quality, often organic.
If you missed it, read our previous article -Â Most loved Christmas meals in Bosnia and Herzegovina.
In the cuisine of Bosnia and Herzegovina, dolma indicates stuffing of vegetables (eggplants, peppers, tomatoes, onions, zucchini) with minced meat and rice.
The oldest dolma in Bosnia and Herzegovina are zucchini and eggplant dolma, onion dolma (sogan-dolma), then blue eggplant dolma (blue eggplant is called morpatlidÅ¾ana).
How to prepare â€œÅ¡arena dolmaâ€?
The following ingredients are needed: one zucchini that can be divided into four dolmas, two eggplants, four tomatoes, two potatoes, 12dkg of onion, 48dkg of beef meat without bones, 8dkg of rice, parsley, 12dkg of fat, 2g of aleve peppers, 2dkg of salt, a few peppercorns, 1 / 4l of sour milk, 10dkg of sweet cream or sour cream.
The zucchini are cut into pieces as well as eggplants. Then they both peeled, cleaned and all are stuffed. Peppers and tomatoes are cleaned and hollowed out. Prepare onions just like for the sogan-dolma. The potatoes are peeled, halved and hollowed out.
The meat is minced, remaining onions and parsley are prepared; then wash the rice, season with salt and pepper. Â Then mix all to get the stuffing needed for dolmu. The next step is to fill all the vegetables with the prepared stuffing. Place everything together into a pot and add water so it can be cooked.
After the dolma is almost cooked, add a bit of aleve peppers to the water and let everything cook again.
The dolmas are served one of each vegetable, making it colorful on the plates. Aside on each plate, sour cream, sweet cream or fermented milk are served or come people place them on dolmas.