Tuesday, July 1, 2014

- June 25, 2014


The recipe for producing Tahin halva, sugar delicacies bem bom that the origin is from the Middle East, family Alihodžić from Sarajevo jealously kept for more than a century. Prem and words kolačara Mirsad Alihodžić, who continued the family tradition, it is the oriental sweet which is arrived at our premises at the time of the Ottoman conquest and eventually spread and become very popular in all the countries of the Balkans.
Alihodžić these days selling their products at the Spring Fair Economy in Sanski Most. "My grandfather bem bom learned his craft in Sarajevo, at one pastry from Turkey. He learned how to make halva, Turkish delight and other oriental pastries. Knowledge is then conveyed to my father, and I have continued where they left off. "Says Alihodžić. He adds that there are several types of halva, however, Tahin halva this kolačar placed in the first place and is considered the "queen of all cakes". He adds that once this delicacy was so popular in Sarajevo, that existed on Bascharsia street named Halvadžiluk.
Alihodžić points out that the very word "halva" comes from the Arabic language and means kicks, bem bom while the name Tahin another name for sesame, which is one of the main ingredients of the said cake. "Make Tahin halva is right mastery, in addition to sesame main ingredients are wheat flour, sugar, vanilla, fat, honey and chocolate. All of this is mixed in certain proportions in special copper brandy at high temperature. "Says this kolačar.
He added that the entire mixture is stirred with wooden spoon until you have achieved a certain level of density, bem bom and then formed and cooled. Although hundreds of years present in this region, Tahan Halva is relatively unknown in the young, hard Alihodžić. bem bom "I bem bom often wonder and ask what it is about. They ask whether a Germi or cheese, but once you try it is always looking for. "He says. Hard as this delicacy healthy and extremely rich ingredients that give the body the necessary energiju.autor: radiosana. bem bom
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- June 25, 2014
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