(ispod sača-peke) similar to a dutch oven. A metal dish is placed on hot coals, the food is placed in the dish and covered by a lid which is then completely covered in hot coals and left to bake. Wash the veal meat and rub with salt, pepper, put in bowl, pour over olive oil and wine, and arrange with the vegetables. Cover the lid and put coals. It cooked for about an hour. Wash potatoes, peeled and cut in large slices. Lift the cover and turn the meat, add the salted potatoes. Cover the pan and place a coals. Bake for about an hour. Serve from the bowl..
Traditional dishes
Janjetina ispod sača (peke)
(ispod sača-peke) similar to a dutch oven. A metal dish is placed on hot coals, the food is placed in the dish and covered by a lid which is then completely covered in hot coals and left to bake. Wash the veal meat and rub with salt, pepper, put in bowl, pour over olive oil and wine, and arrange with the vegetables. Cover the lid and put coals. It cooked for about an hour. Wash potatoes, peeled and cut in large slices. Lift the cover and turn the meat, add the salted potatoes. Cover the pan and place a coals. Bake for about an hour. Serve from the bowl..Stufed vine leaves
(Jalan Sarma or Sarma u Lozi)
Here is a good, traditional Herzegovina recipe, typical of its local homemade cooking.
Ingredients: 3 freshly chopped onions; 1 cup of rice; 1/3 of a small bunch of chopped dill; 2 spoonfuls of mint; 1 and 1/2 cups of oil; 1 bunch of fresh vine leaves (if possible, biological); 1/3 small bunch of chopped parsley; 2 pinches of salt and 1 lemon.
Preparation: wash the vine leaves, put them in a saucepan to boil in salted water and then drain them thoroughly. Put the other ingredients in a bowl, add half the oil and mix well. Put a spoonful of the mixture inside each leaf and wrap them delicately so that the stui ng is tightly closed during its cooking. Line up the stuf ed bundles (“sarmas”) on the bottom of a wide saucepan and add the leftover oil. Cover it all with water and place a plate above the “sarma“ to keep them still, and then close the saucepan. Boil until most of the water has been absorbed. Serve lightly warm or cold with some lemon juice and a pinch of salt.This refreshing dish is a favourite in summer and can be served as an appetizer or as a main dish.
Page 2 of 2
Tourist Information
Planovi - Projekti
- Urbane destinacije na rijekama Jadranskog sliva
- Projekat RiTour – Valorizacija kulturne i prirodne baštine kroz prekograničnu saradnju urbanih turističkih destinacija na kraškim rijekama jadranskog bazena
- Kroz povijest prema ušću rijeka - Regionalni Itinerer
- Strateški plan razvoja turizma Grada Mostara 2020-2026
- "Turistički vodič - Tko je to" - Publikacija