Bosnia Herzogovinia
Bosnia and Herzegovina's declaration of sovereignty in October 1991, was followed by a declaration of independence from the former Yugoslavia on 3 March 1992 after a referendum boycotted by ethnic Serbs. The Bosnian Serbs - supported by neighboring Serbia and Montenegro - responded with armed resistance aimed at partitioning the republic along ethnic lines and joining Serb-held areas to form a "greater Serbia." In March 1994, Bosniaks and Croats reduced the number of warring factions from three to two by signing an agreement creating a joint Bosniak/Croat Federation of Bosnia and Herzegovina. On 21 November 1995, in Dayton, Ohio, the warring parties signed a peace agreement that brought to a halt the three years of interethnic civil strife (the final agreement was signed in Paris on 14 December 1995). The Dayton Agreement retained Bosnia and Herzegovina's international boundaries and created a joint multi-ethnic and democratic government. This national government was charged with conducting foreign, economic, and fiscal policy. Also recognized was a second tier of government comprised of two entities roughly equal in size: the Bosniak/Croat Federation of Bosnia and Herzegovina and the Bosnian Serb-led Republika Srpska (RS). The Federation and RS governments were charged with overseeing internal functions. In 1995-96, a NATO-led international peacekeeping force (IFOR) of 60,000 troops served in Bosnia to implement and monitor the military aspects of the agreement. IFOR was succeeded by a smaller, NATO-led Stabilization Force (SFOR) whose mission is to deter renewed hostilities. SFOR remains in place at the January 2002 level of approximately 18,000 troops, though further reductions may take place later in the year.

Bosnia Herzogovinia is slightly smaller than West Virginia. It has hot summers and cold winters; the areas of high elevation have short, cool summers and long, severe winters.

Recipes

Chorba - Main Course
(Lamb Stew)

 Ingredients:
2 lb. lamb, cut into 1-in. pieces
1 large onion, chopped
4 tbls. butter
2 1/2 quarts water
4 cloves garlic, crushed
4 eggs, well beaten
1 tbls lemon juice
2 (10-oz.) pkg frozen chopped spinach, thawed and well drained
1 tbls. paprika
1 tbls. salt
2 cups cooked rice
2 tbls. dill weed
1 cup plain yoghurt

 Directions
Brown lamb and onions in butter. Add the garlic and water.
Bring to a boil, cover and simmer 1 hour. Bring to a boil again.
While stirring, slowly add eggs in a thin stream; then stir in lemon juice.
Let simmer again, add spinach, paprika, salt and rice. Cover, simmer another 1/2 hour.
Ten minutes before serving, mix dill into yoghurt
and add to soup. Stir well.


Burek - Dessert

Ingredients:
For pastry:
500g of Plain flour,
25g of butter,
Salt,
Warm water.

For filling:
500g of minced Veal,
250g of minced beef,
4 onions,
25g of butter,
2 egg yolks,
Salt and Pepper.

Directions
Mix flour, melted butter, salt and warm water to prepare the pastry. Cut the pastry in four equal pieces. To prepare the filling mix the meat, melted butter, chopped onions, egg yolks, salt and pepper. Roll the pastry out on the table until very thin and leave for few minutes to dry. Cover the pastry thinly with melted butter. Put the filling at the edge of one side of the pastry and roll it up to create sausage roll like pastry. Take the round dish and create the spiral with the pastry starting from the middle of the dish. Before completely baked pour either the double cream or butter melted in warm water.