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Gastronomy News

Guiness World Record Book : World’s Biggest Burek & Largest Ćevapi Ever Prepared in Tuzla

guiness world book

Last month Croatia set the Guinness World Record for the world’s longest sarma when a whopping 1,320-metre sarma was made at the Zeljarijada festival in Vidovec in the northern Croatian Varaždin County.

longest-sarma-in-croatia

Now Bosnia and Herzegovina has joined in on the act. In the city of Tuzla today a huge meat burek, weighing 650 kilograms was revealed which they hope will earn them a place in the Guinness Book of Records.
Besides the massive burek, they also produced a gigantic portion of ćevapi, 1,500 pieces on a huge lepinja. They also hope that makes the Guinness Book of Records also.
“The dimension of the burek is 6 meters x 6 meters. 14 people took part in preparing it with the pastry measuring 1,500 meters in length,” Omer Isović, one of the organizers of the Tuzla Gastro Show.

The measurements of the Burek will be sent to the Guinness World Records headquarters for confirmation that it was indeed the world’s largest.

Gastronomy

Ramadan recipes : Sogan Dolma

Dolma for Ramadan

INGREDIENTS

2-3 red onions (try to pick large ones — the recipe called for regular onions, I chose to use red ones)

⅓ lb ground meat (beef or lamb)

¼ cup rice

1½ tbsp butter

2 tbsp olive oil

2 tbsp tomato paste

2 tbsp red pepper paste (if you cannot find it, use tomato paste)

⅓ cup crushed dried sumac

1 tsp dried mint flakes

1 tsp oregano leaves

1 tsp cumin

1 tsp black pepper

1 tsp or more crushed red pepper flakes

1 cup hot water

salt

INSTRUCTIONS

Cut the bottom parts of onions ¼ inch and peel.

Boil them until soft, but not too soft. Rinse and let cool down.

Squeeze each one to get every single layer. You will be stuffing those layers. If slippery, use a clean kitchen towel to grip and squeeze.

Wash rice in plenty water and rinse.

Soak sumac in hot water for 15 minutes and drain. Save the water.

Heat butter in a frying pan.

Add pastes, spices, and salt. Mix well and cook for 3-4 minutes.

Take the pan off the fire.

Add ground meat, rice, and sumac. Mix well.

Stuff onions with the mix and place them in a broad pot.

Pour in sumac water.

After it starts boiling, simmer covered on low for half an hour.

Serve hot with crusty bread.

We loved it, especially with yogurt.

Gastronomy

Ramadan recipes : Chicken Marsala

Chicken Marsala

INGREDIENTS

INSTRUCTIONS

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Gastronomy

Pan Roasted Lamb and Potatoes

Pan Roasted Lamb and Potatoes

INGREDIENTS

–One 4-4.5 pound boneless shoulder meat, cut into medium-size chunks

–5 Yukon gold potato, peeled and roughly chopped (about 1 cup)

-5 carrots, peeled and roughly chopped

-3-4 garlic cloves, roughly chopped

–2 shallots, diced

-1 tablespoons dried oregano (3 tablespoons fresh oregano)

–1 tablespoon dried parsley (3 tablespoons fresh parsley)

–2 sprigs fresh rosemary

–1 sprig fresh thyme (1 teaspoon dried)

–2 bay leaves

–2 tablespoons sea salt

–1-2 tablespoons olive oil

–2 cups lamb broth or water

INSTRUCTIONS

Preheat an oven to 325° F.

Use a paper towel to pat the meat dry. If using a whole roast, cut it into medium-size chunks.

In a large, deep-bottomed roasting pan, place the meat then surround it with potatoes, carrots, garlic and shallots. Add the salt, then all the fresh and dried herbs. Sprinkle the meat with salt then drizzle with olive oil. Pour the broth into the bottom of the pan.

Cover the pan and place in the middle of the oven. Cook for 1.5 hours, or until meat reads at least 165°F. For meat to brown remove the cover and let cook for an additional 10-15 minutes.

Let the meat rest, covered, for about 10 minutes before serving. Use a slotted spoon to serve on a platter, if you prefer not to serve with the liquids.