After a too-long hiatus, The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for another fantastic foray into the heart of Bosnian cuisine and culture.
Wild Mushroom Soup
A rustic and warming mushroom soup with a mix of wild, dried and fresh mushrooms and herbs.
A baked savoury pastry made of a paper-thin hand-made dough known as yufka (similar to phyllo), stuffed with various cheeses, spinach, swiss chard, and egg.
Basturma & Sujuk
A tasting plate of traditional Bosnian cured & smoked meat charcuterie, homemade by Ksenija and her father, alongside pickled veggies from the Hotic garden.
Sarme & Maslenica
A classic dish across the Balkans, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked meat, 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.
Editor’s Note: As someone of Eastern European descent who grew up eating cabbage rolls, I can tell you that these babies are the best I have ever tasted!
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, traveller and photographer, Ksenija was recently the photographer and stylist for the The Great Shellfish Cookbook.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
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