It is impossible to define Bosnian pot. Basically, it is pot filled with layered meat and vegetables, mostly very hot, but apart from that, due to the flexibility of it’s preparations, whatever vegetables are available they’ll go inside. The dish is consumed in Bosnia for centuries, in both rich and poor families, some historians suppose even since the Middle ages and it was altered as the new ingredients became available in Europe.
300 g beef
300 g lamb
2 parsley (roots + leaves)
1/2 of cabbage
2-3 green peppers
8 small potatoes
2 very hot green peppers
1 head garlic
100 g okra
Cut meat into byte sized pieces, carrots and parsley roots into circles, cabbage, tomatoes, peppers and potatoes into larger pieces, onions into quarters and separate and peel garlic cloves.
Put everything into pot in layers. After each layer add salt, a few peppercorns, paprika and a few parsley leaves. The pot should not be filled completely. Leave a few centimeters unfilled. Pour water to fill the pot about to the half. Optionally, add a few tablespoons of pork fat, this will make it a lot tastier. Traditionally, the lamb should be very fat, but the one I bought wasn’t fat at all so I added pork fat. Note that pork is mostly not consumed in Bosnia.
It is best to use pot made of terracotta or clay. This is how the dish is made traditionally. Traditionally it should be cooked in a fireplace or a pit in the ground, but, the stove top will work OK too.
Cover the pot with a baking paper and poke a few holes with a needle in it to let the steam come out during cooking.
Simmer on low heat for 3-4 hours.