Sarajevo Survival Guide je duhoviti (tj. crni humor) vodic kroz Sarajevo
(napisao ga je Miroslav Prstojevic za vreme opsade).
Ovaj deo daje dosta recepata i nacina pripremanja hrane u najgorim
uslovima za prezivljavanje.
Ako ima dovoljno interesa na ovoj listi, mogli bi da prevedemo delove,
(dobrovoljci koji bi zeleli da prevode nek mi se jave, ili pocnu odmah
da prevode) ili ako neko zna gde ova knjiga moze da se nadje na
Internetu na narodnom jeziku, pa da je postavimo na listu.
SARAJEVO SURVIVAL GUIDE
The Guide Book to Sarajevo
--------------------------
PART 2 of 4
WAR COOKBOOK 1992/1993
TIPS/PRESERVES
MEAT, if you have any, should be cut in very thin slices, salted,
arranged in the bowl, pressed with some heavy object and covered by oil.
Not the smallest piece should be in touch with air. That way it will be
preserved longer, especially under your careful control. Better effects
are gained if you fry the meat first, and then cover it with hot oil.
You take out the portion planned for each meal. Another tip for
preserving the fresh meat goes like this: wash it well, then roll in the
napkin soaked in vinegar -- that way it can stay fresh for a few days.
FRESH VEGETABLES, if you get it from someone's garden, or if you grow
them in your flower pots which are by now cleansed of unuseful plants,
or if you know of a park that's become a source of survival --
vegetables like scallions, lettuce, spinach, cabbage, or anything that
looks similar, should be cleaned,washed and rolled into a wet napkin.
This is the way to preserve its freshness. Carrots and parsley should be
cut, salted and packed tightly into jars. This is the way to keep them
longer with most of their vitamins retained. You should squeeze all the
juices from the vegetables like
parsley and celery, and then dry them -- that's the way our grandmothers
did it many years ago.
APPETIZERS
CHEESE A LA OLGA FINCI
4 demi-tasses of milk powder (bought at the black market)
1 demi-tasse of oil (from humanitarian aid)
1 demi-tasse of water (boil it first!)
0.5. demi-tasse of vinegar, or one lemon
1 small spoon of garlic powder (present given by a good friend)
Mix it all with a plastic spoon which can be found in the USA lunch
package. The mix will thicken immediately, just like a pudding. If you
were lucky enough to grab a bunch of expensive parsley, cut it finely,
pepper it, and add into the mix. All should be then taken to your
balcony, where the temperature is - 10 C; you can as well leave it in
the kitchen, where it is only - 8. It should get hard. Even if you had
other ideas, this dish has to be served cold. Enjoy!
A SIDE DISH - POMMESFRITES
1 cup of corn flour
1 cup of white flour
1 spoon of bicarbonate (use the vinegar to neutralize)
Mix all the ingredients with lukewarm water. Make a dough, and cut it in
the form of pommesfrites. Fry on hot oil.
MAYONNAISE WITH NO EGGS
1 soup spoon of milk powder
4 spoons of flour
1 dcl of oil
0.5 dcl of water
1 small spoon of lemon juice
Mix milk, flour and water, and cook until it becomes thick. Let it cool,
and then gradually add oil, and seasonings -- if you can find them. Keep
it in a cool place, before serving.
BEAN PATE
250 grams of beans
2 dcl of oil
salt, pepper, mustard, seasonings
Cook the beans and paste them. Slowly add oil and seasonings -- as much
as you like
and have. Keep cold.
PATE ' 93 OR BREAD-CRUMBS PATE
200 gr of bread-crumbs
some yeast
3 demi-tasse of oil
pepper, salt, onion, mustard
Saute the onions untill they are soft. Add bread-crumbs, yeast and
seasonings, and cover everything with luke-warm water. Mix it well and
leave on the cold spot before serving.
MAIN DISHES
BRODETTO, made of a canned mackerel, floating in the humanitarian aid.
Cut two onion heads and fry them. Add tomato paste from the can, salt,
pepper, vinegar (or white wine), some rosemary and a bay leaf. When this
is cooked, add a piece of mackerel from the can, and cook for five
minutes more. As a side dish, cook porridge, polenta or, since you might
lack all the ingredients, try some rice or macaroni.
GARDEN SNAILS
After the rain, in the park or in the garden, find snails,
wash them and cook as long as it takes them to leave their homes. Put
them in cold water, extract the meat and cut it in tiny pieces. Fry two
onions on some oil, add the salt, pepper, some canned tomato paste, a
spoon of vinegar, a spoon of flour and two spoons of water. Cook well,
add snail-meat, cook more. Try. Add whatever necessary. Serve with rice.
WINE LEAVES, OR SOME OTHER TASTY LEAVES, STUFFED WITH RICE
History:
Once upon a time, this dish was made of beef, or of a mixture of
beef and lamb, or beef and pork, with very little rice: this was stuffed
in cabbage, wine or sour cabbage leaves. Today: 30 leaves, young 10 dkg
of onion (or green parts of scallions) rice, as much as you need, or
have salt, pepper, fresh or dried mint Blanch the leaves, cut the onion
and saute it in oil. Add the rice, mix it with onion, and then add salt
and seasonings. The mix should be placed on the end of the leaf. You
should twist the side parts, and form a roll. Place the rolls in oily
pot, cover with water and cook on a low fire.
PIES
Pie used to be one of the specialties of Bosnian cuisine. Woman's pride.
It consists of a dough and of the filling. Depending on filling, there
are about fifteen kinds of pies. Now it is difficult to speak of choice.
DOUGH
0,5 kg of flour
2 dcl of water
1 tea-spoon of salt a spoon of oil
Make a cone of flour, with a little hole on the top which should be
filled with oil. While mixing slowly, add some warm-luke water. Mix it
until it becomes elastic. Divide in three parts, and knead each of them
with very little oil, until it turns into elastic ball. Leave the balls
covered with clean linen on an oiled surface, for at least one hour.
Then start stretching them, best using your hands, until you get the
needed thickness of the dough. Should be thin as silk. Thicker ends
should be cut, fried in hot oil--and eaten as snacks a la Bosniene.
RICE PIE
Rice was never used in pies before. Now it substitutes for cheese.
Take 60 dkg. of rice, for about three leaves of thinly rolled-out dough.
Rice should be cooked with desiccated soup, or in salted and peppered
water. It is recommended to fry rice a little bit, before cooking --
that way it won't fall apart. Put the rice on the edge of the dough and
roll it. It would be desirable to pour milk, sweet or sour, over the
baked pie, but if you don't have the milk, water will do. Cover the pie,
and let it soften.
BUREK - MEAT PIE
Once upon a time, you would use fresh beef or lamb meat, cut into small
pieces or ground; some liked it lean, some preferred it with fat. Today,
look for meat in the cans from the humanitarian aid. You should grind
it, add salt and pepper, and minced onion, if available. Dough should be
divided into two pieces, oiled and filled with meat, then rolled.
Arrange it following the shape of the baking pan -- the traditional
shape was round -- sprinkle with some oil and bake in the oven. When pie
is ready, sprinkle it with water, cover and let it soften. Serve warm.
NETTLE PIE
Cut the nettle leaves in the garden or in the park, wash it, mix with
salt, pepper and corn flour. Cover the baking pan with dough and cover
the dough with filling. Repeat, in layers, sprinkling each new layer of
dough with a little oil. Put it in the heated oven. It would be great to
add, once the pie is baked, some milk, or yogurt, or sour-cream. But
luke-warm water will do, too, nowadays.
SWEETS
BREAD TART, A LA RAJKA
1 kilo of old, white bread
5 spoons of milk powder
3 spoons of cocoa
1 and half spoons of sugar
walnuts, hazelnuts, raisins, some rum, vanilla sugar
1 l of cold water
Cut the bread into small squares; mix other ingredients, cover them with
water and let them boil. Then add the mix to the bread and mix it with a
fork, or with a mixer, in case you have electricity. Pour it in a mold,
and spread apple jelly on top and sides of it. The same can be done with
pudding or chocolate. (Jelly is sometimes lurking in the aid package.)
SWEET ZWIEBACK, EKMEK KADAIF
In a shallow pan put mildly wet zwieback. In the meantime make sherbe
(hot water with sugar, and some cloves), not too thick. Cover zwieback
with powdered sugar, mixed with cinnamon, and top it with sherbe which
should be added as long as zwieback doesn't take it all. Serve cold.
EASY CAKE
2 cups of flour
1 cup of sugar
1 cup of oil
1 cup of water
3 soup spoons of cocoa
1 tea spoon of baking soda
Mix it all and bake. Top it with mix of one cup of sugar and one cup of
water. Toss it with coconut flour, ground nuts -- anything of the kind
that you might find.
HALVAH
1 cup of flour
1 cup of oil or butter
1 cup of sugar
2 cups of water
a bit of powdered sugar, or vanilla
Heat oil in a deep skillet until it boils, add flour and mix constantly,
for it must not burn. Flour should get a caramel color. In the
meantime, boil water with sugar and add this mix, sherbe, to the flour.
Mix until halvah thickens, and then form small cakes with spoon. Toss
with powdered sugar mixed with vanilla. Halvah is a very popular delight
known since medieval times.
N O N - A L C O H O L I C B E V E R A G E S
Or, everything tastes better than the boiled water.
And, what are we going to do once all trees are gone?
BIRCH-JUICE
Young birch tree should be drilled. In the hole a few centimeters deep,
one should install a tube. Leave it for forty-eight hours, while the
juice is being collected in a tin. During April and May, one can get 8
liters of juice during 48 hours. Juice can be mixed with wine, sugar,
yeast or lemon, and then left to ferment. This process demands several
days.
FIR-TREE-JUICE
Cut the needles of young fir-tree, and keep them in hot water for two or
three minutes. Then cut them in tiny pieces, press, and put in cold
water for two or three hours. If days are sunny, keep the jar in the
sun. Filter and sweeten before serving. Pine-tree and juniper-tree can
do just as well.
BOZA
Once well known and very popular refreshment, gone out of style. Could
be found only in two or three pastry-shops on Bascarsija. 0.5 kilos of
corn flour 1 package of yeast 8 l of water sugar and lemon-powder, if
you have it and as you like it. Put the corn flour in some water and
leave it for 24 hours. Then cook it on a low heat about two hours,
mixing occasionally and adding water. When it cools of, add the yeast
and leave for 24 hours. Then add sugar and lemon-powder, leave it for
three more hours and add to 10 liters of water. Should be served cold.
A L C O H O L I C B E V E R A G E S
SARAJEVO COGNAC
3-4 spoons of sugar
water
ethyl alcohol
The quality of cognac depends on the brand of alcohol and on the quality
of the Sarajevo water, preferably brought from some of the protected
wells. Fry the sugar, add some water to melt it, and bring to a boil.
Mix the water and alcohol in a ratio of 2.5:1, and add the sugar.
WINE
1/2 kilo of sugar
5 l of boiled water
1/2 kilo of rice
1 pack of yeast
10 cl of alcohol, or 20 cl of rum
Mix all the ingredients, and pour them in hermetically closed canister.
Ten days later, extract the wine through a Melita coffee-filter.
SAKI
5 l of water
0.5 kilos of rice
0.5 kilos of sugar
yeast
Should sit for seven days and ferment. Then filter the drink and use
rice
in the pie.
NEWS
The only papers you could buy during the siege are OSLOBODJENJE and
VECERNJE NOVINE. Once upon a time, OSLOBODJENJE had a format like
theTimes or Frankfurter Allgemeine. It had thirty-two, twenty-four or
sixteen pages. Since June of 1991, its size started to diminish. Now it
is of a mini-format, with eight or, more often, four pages. People who
sell it are the journalists themselves -- between 7:30 and 9:00 a.m. Due
to the shortage of paper, editions came down to 10,000 copies. After
November 1992, they came down to 5,000, which makes the time of
distribution no longer then twenty minutes. Stronger readers seem to be
winning. Radio Bosna and Hercegovina, Studio Sarajevo, is broadcasting
24 hours a day. When there is electricity, one listens to more than just
news. The news is broadcast every hour and everyone is waiting for them.
Television today is no more than few informative broadcasts and a
regular press-conference held daily in the International Press Center.
RUMORS are the most important source of information. They spread with
incredible speed and often mean more than news transmitted through the
official channels. They regularly -- "this time for sure" -- report on
military intervention, on the siege of the city being lifted, on
establishing corridors and safe havens. And they are regularly, each
time "for sure," wrong. Rumors are spread by all: housewives, university
professors, teenagers, doctors. No one is immune. They travel the City
quicker then you will be able to, and they are mostly optimistic. Only
later you might hear opinions that they were too optimistic.
TOBACCO
The tradition of famous tobacco from Hercegovina and more than a century
of the existence and production of the Sarajevo Tobacco Factory left a
bad impact on Sarajevans. It spoiled them -- people were used to the
best cigarettes and tobacco for which special pipes, cigarette-cases and
cigarette-holders were made. Today, cigarettes are the biggest luxury
and need. No one is quitting. You can buy them on the black market.
Members of the army and of the police get them daily or weekly. There
is no possibility of regular purchase. Matches too, are to be found only
on the black market. On some markets you can find tobacco dust, which
before served as a high quality fertilizer for plants and vegetables.
Today, that
dust is precious and hard to find. Tobacco leaves are even more
expensive and very rare. The most passionate smokers are smoking tea.
They are drying chamomile, Swiss chard, leaves, and cut it into
'tobacco'. That tobacco is then being rolled into regular paper or daily
paper. Filters are made of toilet paper which comes as a part of lunch
packages. It seems to be easier to find a pipe.
(end of part 2)
COPYRIGHT FAMA 1993. All Rights Reserved.
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