From Rumelia I - Bosnian Cuisine

Seminar on Turkey’s Regional Culinary Cultures and Traditions was held at YESAM March 23rd, 2012

Nedim Atilla organized a seminar titled “From Rumelia-I Bosnian Cuisine” at YESAM (Culinary Arts Center).  Following the seminar, participants had the opportunity to sample Bosnian dishes prepared by Ayse Karadan, the cook and administrator of the Izmir branch of Aysa Bosnian Pastry and Home Foods.

YESAM will be presenting a three-part story of Rumealians’ journey back to their homelands from 1877 through the 1960’s.

The first part covered the following from the Bosnian cuisine: savory pastries; begova – a traditional chicken-vegetable soup; kupus – sour cabbage; soka – salad made with pickled peppers; kacamak – a cornmeal dish usually served with minced meat; kaymacina–a crème caramel variation; and hurmasitsa – dough soaked in sweet syrup.

Balkan dishes and stories will continue to be presented in the upcoming months. Samples of Albanian and Macedonian cuisines will also be available.

Among the Bosnian dishes sampled were:
Bey Çorbası - Traditional chicken/vegetable soup 
Kaçamak - Cornmeal Dish
Kupus - Cabbage Salad 
Hurmaşica - Baked Dough Soaked in Syrup
Kaymaçina – A type of crème caramel
Börek Varieties - Baked Savory Pastries with spinach /cheese/potato/zucchini/ground beef and potato
Soka (Süt turşusu) -  Picked Pepper Salad
Isli Kurutulmus Et - Smoked Dried Meat
Lemonade

Lecture video is in Turkish.