The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for a fantastic foray into the heart of Bosnian cuisine and culture. This fun, hands-on class will focus on sarme (cabbage rolls) — pickled cabbage leaves stuffed with meat, rice and spices.
A classic dish across the Balkans, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked beef and lamb, rice and spices, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato-flecked broth and finished with a decadent sizzling butter-based roux. These are served with Maslenica, a giant traditional braided bread broken up at the table for sharing.
Ed — As someone of Eastern European descent, I can tell you that these are the best I have ever tasted!
While the sarme are cooking you’ll learn how to make delicious Bosnian-style baklava, a delicate baked sweet made with thin, buttery phyllo pastry, walnuts and honey. The class will end with digging into all the tasty dishes you’ve prepared
Ksenija Hotic grew up foraging and fishing in the mountains and rivers of Bosnia, and in cooking in her grandmothers’ kitchen. At 11, the Hotic family fled their home due to the civil war (1992), and moved many times until settling in Toronto (1995). Her love of food has lead her through Berlin and European delis, up through the Toronto Underground Market and many food pop-ups around Toronto, to a successful career as a freelance photographer and food stylist. Ksenija is the photographer for the forthcoming The Depanneur Cookbook to be published by Simon & Schuster in 2023, and is working on her own cookbook about Bosnian food and her journey to Canada. ksenijahotic.com | IG @khzen | FB Ksenija Hotic Photography