Bosnian pot is a traditional  dish from Bosnia and Herzegovina. Culinary historians assume that the dish has a very long tradition in BiH and the whole region, and that origin is most likely in  medieval Bosnia, where it was prepared as a traditional workman's dish of Bosnian miners.

The Bosnian pot has suffered considerable changes until today, as it was originally prepared in a much humorous edition than today.

Below is a recipe for a Bosnian pot.

Ingredients:

     1.5 kg of fatty flesh with bones
    • 3-4 medium potatoes
    • 3 tomatoes
    • 1 eggplant
    • 150 gr green beans
    • 2 bell peppers
    • 2-3 onions
    • half garlic
    • 2-3 carrots, parsley
    • 1 small cabbage
    • Salt, pepper, pepper, vegeta
    • 1-2 dl of water
    • a paper bag

 

Preparation:

Cut meat slices in bigger pieces. Cut the vegetables as desired, except carrots, parsley, green beans and bell peppers. Take a deeper pot, preferably ground pot , put a layer of meat on the bottom, then the cabbage, cut into large pieces, and continue to arrange the meat and other vegetables. When you finish one layer, season with salt, vegeta and pepper.

Repeat the procedure as many times as necessary to fill the pot. When the pot is completed, add some oil and water. If desired, you can add some of the dry meat you sliced. Cover the pot with a paper bag that you will tie with a ribbon around the pot. Cook for 3.5-4 hours on light heat.