Name: Sarajevski Sahan (home recipe)
Prep time: 2 h
Total time: 3 h
Yield: 2
Cuisine: Bosnian
Ingredients: 200g cevapi (see cevapi recipe); 2 stuffed cabbage rolls (sarma); 2 stuffed onions (sogan-dolma); 4 klepe dumplings; 2 small slices of pita; Kajmak to serve; Raw onion, chopped; Somun flatbread

History

Inat Kuca describes its Sarajevski sahan as a mix of traditional Sarajevo specialities served on a tray, a good choice for two, and its Veliki sahan as a mix for four with sogan dolma, stuffed pepper, japrak dolma, sitni cevap, klepe and bosanski lonac. The house was moved in 1898 to the opposite bank of the Miljacka, facing the City Hall, after its owner Mujaga Benderlic refused to leave; it became a restaurant in 1997.

Common allergens: Gluten, Dairy

Make it at home

Yield 2Hands-on 2 hrTotal 3 hrDifficulty Advanced

Ingredients

200g cevapi (see cevapi recipe)
2 stuffed cabbage rolls (sarma)
2 stuffed onions (sogan-dolma)
4 klepe dumplings
2 small slices of pita
Kajmak to serve
Raw onion, chopped
Somun flatbread

Method

This is a composite dish; prepare each component separately following their recipes.
Plate small portions on a copper-pressed tray (sahan), allocating one section per dish.
Centre cevapi with raw onion alongside.
Add one stuffed cabbage roll, one stuffed onion, two klepe and a slice of pita to the surrounding sections.
Top each dish with a small spoon of kajmak.
Serve with warm somun flatbread and a glass of Sarajevsko Pivo.

Tip from the editors. Sahan is a presentation format; the trick is small portions of each dish, not a full plate of any one.