How to: Grah

So here I am craving Grah in the dead of the summer, when it's 90+ degrees out. I figured someone else might be this crazy too, so I'm posting the recipe for you.. 

Keep in mind that this recipe is so forgiving - you can add your own spin on it. I will say that this version is more traditional in that it takes some prep the night before, but I'll give you a way to speed this up. Either way, total "cook" time is 2-3 hours. I'll also make a crockpot version soon - for us busy moms who need to set it and forget it! 

Necessary Ingredients: 

1 Pound Dry Beans - any kind will work. I usually mix pinto and kidney beans. The smaller bags are 1 lb and I'll use about half of each.

Water

1 Cup Brašno (Flour)

1/2 Cup Paprika Powder (Sweet Ground Red Pepper)

1/4 Cup Oil

Optional Ingredients:

Carrots

Onions

Suho Meso (Smoked Beef)

Salt

Cookware:

Lonac (a giant pot)

Large spoon 

Small Saucepan

Steps:

1. Soak beans in water overnight. This reduces your cook time. If you're not able to do an overnight soak, boil the beans for 1 hour and move on to Step 2.

2. Drain and rinse beans. (You'll do this whether you soaked overnight or boiled them for an hour.) Put them back in the lonac with fresh water and bring to a boil. 

*I would leave 1-3 inches between the beans and the top of the water. This determines how thick your grah is. Whatever you choose, keep checking back on your grah to make sure the water level stays the same, adding when you need to.*

3. Allow 2-3 hours to cook.

4. After about 1-2 hours, you can add your veggies or suho meso. I hate veggies so I'll just chop carrots up in tiny bits and throw them in. 

5. Check the beans for done-ness. It's perfect when you can easily crush one with your fingers.

6. In a separate saucepan, add half of your vegetable oil and let it heat up, then slowly stir in the brašno and paprika until you make a paste. 

7. Add your paste to the beans and let it cook for another 20 minutes, or so. This will give your grah its flavor and thickness, so add to your preference. 

8. Salt to taste. 

9. Enjoy! 

Let me know if you loved/hated this recipe.. I'm always open to feedback and suggestions! 

Thanks! 

Azra 

How To: Kljukusa

Last night I tried to Google & YouTube "How to Make Kljukusa".  I find nothing helpful--which is a first in my Google-ing experience. 

I assume that the reason for this is that kljukusa is by far the most simple thing to make-- next to pouring cereal, and there is no reason to post it online when even a monkey could figure out how to make it without the help of Google.

Also, our recipes are mostly passed on by word of mouth from grandmother-mother-daughter. So nobody ever thought to put this online.  However, in the past years, there have been wars and genocides and such, that have taken us away from the tradition of a grandmother teaching her granddaughter how to cook.  A huge number of Bosnians live in the US, half a world away from our grandparents, and our parents are too busy "Keeping Up with the Joneses Kardashians" to teach us themselves. 

So I ended up making my kljukusa by what I can remember when my aunt taught me in Bosnia and was surprised at how good it turned out.

So without further ado, here is the best ever online step-by-step guide to making KLjUKUŠA 

1. Gather Ingredients & Utensils:

• Flour
• 1 Egg
• Vegetable Oil
• Salt
• Potatoes
• Baking Powder
• Dry Curd Cottage Cheese or Plain Cottage Cheese or White Cheese
• Margarine
• "Tepsija" (a shallow pan, usually 1" deep,  20" diameter *featured in Lepa Brena's "Udri Mujo")
• Large Bowl
• Potato Peeler/Knife
• Wooden Spoon

2. Peel and dice potatoes (They should be very thinly diced). This is easiest to do with a  potato peeler but can be done with a  knife-- or if you're a cavewoman, a sharp rock. 

3. Preheat oven to 375 degrees Fahrenheit.

4. Combine diced potatoes with the egg in a bowl. Add some oil. Bosnians do not cook with measurements, so you'll have to do what feels right. Try about 1/3 cup of oil. Stir. 

5. Add 1-2 tablespoons of baking powder. And abouuut three cups of flour. You'll have a hard time stirring this, so go ahead and add some water. And stir. And add water. And stir. Add enough water to give your kljukusa the consistency of a milkshake. Add some salt-- one or two tablespoons. I'm a salt lover so I add a little extra.

6. Prep your "tepsija" by rubbing it with oil-- all over the bottom and around the edges. You don't want it to stick. Be generous. 

7. Pour your mixture into the "tepsija", give it a shake to settle, and pop it in the oven. Mine cooked at 375 for about 40-50 minutes. You'll want to check on yours after 30-ish, to allow for differences between our ovens. You'll know it's done when a toothpick comes out clean. You can also take out a chunk from the middle and taste it. (Don't worry about making a hole in your precious kljukusa, you'll be tearing it up later..)

8. Once your kljukusa is cooked, take it out of the oven and splatter it with warm water, cover with a cloth, and let it sit for a few minutes. This softens it and cools it down, making it easier to tear. Don't worry, you'll still have the nice, crispy edges (my fav!)

9. Melt 2 tablespoons of margarine in the microwave (or stovetop) and add equal parts oil. Mix. Set aside.

10. Prepare your cheese. Dry curd cottage cheese should be salted to taste. Plain cottage cheese should be salted to taste. White cheese should be crumbled up and is usually super salty if you get the one in brine.

11. Tear it up. Your kljukusa. Use a spoon or your hands and tear it into bite sized pieces. Add cheese on top--generously. Sprinkle your margarine/oil mix on top of the cheese sparingly, using a spoon. You can always add more later if you think it's too dry.

12. Serve & Enjoy!

*Don't be overwhelmed by my 12 steps. It's so much easier than it sounds--I just tend to over inform. 

PLEASE COMMENT IF:

• you tried this & liked it
• you tried this & hated it
• you have different variations, tips/tricks, and advice!
• you have questions 
• you have other food requests (I'm not "Bosnian Housewife-worthy" yet, but I'm happy to learn along with you!)

Twitter: @MsAdja

Instagram: @azra_rizvic