< Previous     Next >

Bajro Bajrić

Bajro Bajric was born in 1959 in Trnovo, Sanski Most. He completed his education at the Faculty for Teachers’ Education, Banja Luka.He worked as a teacher in elementary schools in Bosnia and in Zagreb, where he has lived since 1982.Since 1994 he has participated in the activities of Roma associations as a leader of summer schools for the Roma children and young people, as well as a journalist in Roma magazines.In 1998 he was one of the founders of the Association of Roma for the Roma in Croatia, in which he has held the position of president since then.Within the same association he led several projects: “Summer school for the Roma children and youths” (1999), “Eko Roma for the Roma” (2000) “How our ancestors lived” (2001), Journal “Youths for the youths “(2001),” Equalization of educational opportunities through the preparation of the Roma children for school “(2002),” Healthy communities “(2002), Intercultural program “Youths for the youths “(2003)” After-school care for the Roma children “(2003).He is the author of the bilingual collection of social poems “There is a sun / Odori si o Kham” (published in 1999), and co-author of the manual “Healthy Community – Education for the Environment” (2003).
He is actively involved in promoting the rights of the Roma children and youths in the domain of education.

ĐURĐEVDANSKA JUHA

ingredients:

45 dkg poriluka
35 dkg of potatoes
1 dl of sweet cream
2 dl of sour cream
salt, pepper, hot pepper

Way of preparation:

Peel the potatoes, slices on slices and cook. When cooked, add the sliced broth to the water. Cook for a minute, divine. Then pour everything well, return to the pot and continue to cook. Add hot pepper, pepper and salt, then add the sweet cream. Decorate the finished soup with sour cream and pieces of cooked sausage.

Good apetite!

FRESH MILES OF COPRIVE

ingredients:

1-2 kg of young coffins
1.5 red cap
2 cloves of garlic
a little oil and salt
2 dl sour cream

Way of preparation:

Separate the young coffins from roots and stems and wash well. Put them in boiling water and cook for 10 to 15 minutes to soften. During this time chop the red onion and garlic and put them on the oil. Then add crushed nettle, season with salt and fry for fifteen minutes. Finally stir the sour cream. You can serve almost noodle soup as a supplement to meat or instead of spinach with potatoes and eggs.

Good apetite!

ROMSKI ŠEKERIĆI

Ingredients (for one person):

10 dkg of tiny sugar
3-4 cleaned walnuts

Way of preparation:

Sprinkle lightly into a steamed sugar evenly and mix with a spoon to evenly dissolve. Slightly spilled, or best, ground nuts, also spread evenly into melted sugar. Mix it for a few minutes until a thick mixture of sugar and walnut is formed. Then form the mixture with a spoon (usually in the form of the container in which you are doing it) and let it cool.

Good apetite!

TONGUE IN A SAUCE

ingredients:

1 tongue
1 carrot
2 tablespoons of parsley
Bay leaf
10 dkg of bacon
8 dkg ports
3 dkg fat
3 dkg of flour
1 dcl of wine

Way of preparation:

Boil the bovine tongue in water with green, laurel leaf and pepper. When the softening tongue removes it from the water, clean it, fill it with sliced bacon. Grease the chopped onion with a little red pepper and add a boiled tongue. Sprinkle with 3 dkg of flour in water that boiled the tongue, so when you whisper, pour it the tongue. Allow them to cook for 5 minutes, then add the cream. You can add two dry sausages sliced into the plates that need a bit of sour with the tongue and sauce.

Good apetite!

LAŽNI ZEC

ingredients:

50 dkg of minced mixed meat
2 olives soaked in milk
2 eggs
a piece of fried bacon
fillets
finely chopped onions
parsley
salt and pepper
2 Hard Boiled Eggs
bacon cut into noodles
2 dl of sour cream

Way of preparation:

Mix the meat well with crushed worts, finely chopped onions, bits of fried bacon, fillets, parsley and 2 eggs. Add salt, pepper and pepper to taste. When you get a smooth mixture, place 2 hard boiled eggs in the middle, then mold. Fill the pieces with bacon and bake in the oven for 30-40 minutes. When roasting, pour the meat with fleshy bacon. When the meat is over, pour it with sour cream and bake for another 5 minutes.

Good apetite!

SUGAR WATER

ingredients:

sugar
water

Way of preparation:

Pour thin sugar into a heated metal container and mix with a spoon to get a sugar solution of yellowish color. Drink water in this solution, then boil for about two minutes all the time, making sure that the sugar solution is not glued to the bowl and that it does not bake. The beverage is cooled for 5 to 10 minutes and can then be consumed.

Good apetite!

INSTITUTE FOR ANTHROPOLOGICAL RESEARCH

Ljudevita Gaja 32
10000 Zagreb, Croatia, p.p. 290
Phone: (+385) 01 55 35 100
Fax: (+385) 01 55 35 105
www.inatro.hr

DATA BASE

Login/Sign up