The Dep is proud to invite back Ksenija and the rest of the Hotic family for another fantastic foray into the heart of Bosnian cuisine and culture. These amazing feasts have sold out every time we’ve hosted one, so book your spot ASAP!
Pasturma & Sujuk
Homemade cured & smoked meats (beef loin and lamb & beef sausage) made by Ksenija and her father, alongside pickled veggies from the Hotic garden, served with Maslenica, a giant traditional bread broken up at the table for sharing.
Trahana is a traditional Bosnian soup with chicken stock and tiny, tangy, hand-made dumpling-like noodles made from a dried, fermented mixture of grains & yogurt.
Sarme & Filovana Paprika
A classic dish across the Balkans, cabbage rolls (Sarme) are stuffed with a mix of ground and smoked meat, rice and spices, and wrapped in tender pickled cabbage leaves before a long braising in a flavourful, tomato and paprika spiked broth. Bosnian stuffed peppers (Filovana Paprika) are thin, pale green peppers stuffed with a rich mix of potatoes, cream, cheese and eggs, then baked until tender and golden.
Delicate baked sweets made with thin, buttery phyllo pastry, walnuts and honey, the Bosnian version is outrageously delicious.
Ksenija Hotic‘s involvement with food starts in Bosnia in her grandmother’s kitchen and her father’s foraging trips in the woods. It leads through Berlin and all the way up to the Toronto Underground Market, where she is part of the core team behind this innovative showcase for alternative culinary talent. An enthusiastic gardener, foodie and photographer, Ksenija is combining her love for cooking and her family’s heritage for this dinner of traditional Bosnian recipes.