Bosnian Pot: From Serving the Guest: A Sufi Cookbook & Art Gallery

3 lbs. lamb or beef, cut into cubes
1 cup finely chopped onion
1 tbsp. finely chopped garlic
1 cup finely chopped parsley
¼ cup finely chopped celery leaves
1 tbsp. salt
2 tsp. pepper
3 bay leaves
½ cup butter
1 cup sliced carrots
1 cup chopped kohlrabi
½ cup chopped parsley root
½ cup chopped celery root
1 cup green beans, cut into 1" pieces
2 red bell peppers, seeded and cut into squares
2 cups tomatoes, peeled, seeded and quartered
3 cups potatoes, cut into cubes
2 leeks, cleaned and cut into ½" slices
1 cup coarsely chopped cabbage
½ tsp. hot paprika or cayenne, or to taste
6 cups water
¼ cup vinegar

Rinse the meat and put in a sieve to drain. Combine the onion, garlic, parsley, celery leaves, salt, pepper, and bay leaves. Melt the butter in a large, oven-proof stew pot, then put alternate layers of vegetables and meat, sprinkling some of the onion/garlic/parsley combination on top of each layer. Combine the water and vinegar, and pour it into the pot. Cover the pot with a lid or aluminum foil, and bake until everything is tender, about 3 hours.

from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.

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The Heart is cooking A pot of food for you. Be patient until it is cooked. Rumi Bosnian Pot
Total time: 3-¾ hours Preparation: ¾ hour Baking: 3 hours 3 lbs. lamb or beef, cut into cubes 1 cup finely chopped onion 1 tbsp. finely chopped garlic 1 cup finely chopped parsley ¼ cup finely chopped celery leaves 1 tbsp. salt 2 tsp. pepper 3 bay leaves ½ cup butter 1 cup sliced carrots 1 cup chopped kohlrabi ½ cup chopped parsley root ½ cup chopped celery root 1 cup green beans, cut into 1" pieces 2 red bell peppers, seeded and cut into squares 2 cups tomatoes, peeled, seeded and quartered 3 cups potatoes, cut into cubes 2 leeks, cleaned and cut into ½" slices 1 cup coarsely chopped cabbage ½ tsp. hot paprika or cayenne, or to taste 6 cups water ¼ cup vinegar Preheat the oven to 350°F. Rinse the meat and put in a sieve to drain. Combine the onion, garlic, parsley, celery leaves, salt, pepper, and bay leaves. Melt the butter in a large, oven-proof stew pot, then put alternate layers of vegetables and meat, sprinkling some of the onion/garlic/parsley combination on top of each layer. Combine the water and vinegar, and pour it into the pot. Cover the pot with a lid or aluminum foil, and bake until everything is tender, about 3 hours. from Serving the Guest: A Sufi Cookbook Copyright © 1999, 2000 by Kathleen Seidel Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.