Serving the Guest: A Sufi Cookbook
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The Heart is cooking
A pot of food for you.
Be patient until it is cooked.
Bosnian Pot
Vegetables
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 350F.

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.