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Homemade Bosnian American Fusion from the Heartland and the Heart.
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UŠTIPCI BITES
A lighter reiteration of Uštipci (uuh-schtee-ptzi) to go with the West Coast Air - this time with a greek yoghurt and cottage cheese base, homemade tomato and avocado salsa, lemony arugula leaves, fresh herbed mozzarella, and sprinkles of paprika, garlic, and cilantro.
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BOSNIAN FRITTATA
California inspired frittata recipe reinterpreted in Bosnian (sans the eggs) with broccoli and eggplants marinated and seasoned in a Vegeta mixture, then made into a savory thin cake along with peppery arugula. Topped with organic cottage cheese that is sprinkled with oregano, bay leaves, and some slight ginger in tender combination with fresh mozzarella balls.
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WILL MOSGROVE VS. BOSNIAN TREATS
Three layers of Bosnian treats meet their match in the charming ingenious enigma that is Will Mosgrove; Director of Graduate Photography at the Academy of Art, modern Renaissance Man, bold experimenter and collector of the substantial and the sublime, and inspiring iconoclast.
Thank You Will!
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Endlessly curated guitars and S.W.O.R.D.S amongst a never before used oven. Pita in San Francisco never looked so good. “Top Chef Sadeta in San Francisco displaying a dazzling masterclass of deft epicurean delight.” James Chiang
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PLETENICA
Pletenica (Play-tay-knee-tza) means braid in Bosnian and refers to the method of braiding bread into beautiful wreaths as well as various other shapes. Variations in taste range from sweet to zesty to savory to spicy and many others.
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ŽARA AND VEAL
Žara (jea-raw) is a type of plant native to Bosnia that can be cooked into a creamy, almost buttery, consistency which melts inside of ones mouth alongside organic milk, cream cheese, and olive oil. Paired with herbed mashed potatoes made with brie and tender veal cutlets slowly cooked in a secret sauce.
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UŠTIPCI SANDWICH
Uštipci (uuh-schtee-ptzi) are donut fried golden brown balls of dough with a soft airy bread like center. They are paired in sandwich form with herbed sautéed white+champignon mushrooms along with mladi bijeli luk (mmm-lah-dee bee-yay-lee look), which is a deliciously creamy medley of green garlic, spring onions, and almond milk further intermingled within slight notes of garlic.
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BOSNIAN PITAS
Pita is not only a traditional Bosnian food, but a much beloved staple that is eaten and enjoyed for all meals and occasions. It is a homemade phyllo pastry called jufka (you-fff-kah) that can be created with a variety of fillings. Its origins stem from the Anatolian Provinces of the Ottoman Empire and have since been delightfully adopted and fused into countless cultural flavors and varieties.
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JUFKA
Jufka (you-fff-kah) is a homemade thinly stretched sheet of dough -phyllo- used to make traditional Bosnian savory dished such as Pita, along with other sweet concoctions.
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PITAS PRIOR TO BAKING
Carefully encasing the different Pita fillings inside of the various fine layers of jufka (you-fff-kah) prior to baking ensures tiers of well-made savory variety to bite into later on, as it ranges from crispy to delightfully melty.
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