The Bosnian cure pače, just before serving.

We already gave you some tips and tricks to get rid of your hangover. But every country has its own traditional dishes to make the process go faster. We like to give you a taste of the international anti-hangover cuisine. This time we have a dish from Bosnia and Herzegovina called pače. It’s quite an easy soup, made from veal shank.

So what can we say about Bosnia? The first thing that comes to mind is probably the Yugoslavian war that raged there in the mid 90′s. Bosnia was and is populated by Catholic Croats, Orthodox-Christian Serbs and Muslims who are usually referred to as Bosniaks. Under the communist regime of Tito Broz Bosnia and Herzegovina were often mentioned as the perfect example of how Yugoslavians could live together, no matter their background.

With this in mind it’s no wonder that the Bosnian cuisine is quite simular to the ones of their neighbours Croatia and Serbia. A big difference however is that (unlike especially the Serbs) most Bosniaks don’t eat pork because it’s forbidden my their religion. However their Islamic faith (we already told you drinking is disencouraged but not forbidden in Islam) doesn’t stop most of them from drinking heavily. Like all habitants of the Balkan peninsula their national drink is rakija, often homemade from plums. Besides that Bosnia offers some very nice beers and wines too. A typical Bosnian party may lead to a serious hangover, luckily there’s a cure. Here’s how to make it.

Ingredients:
1 kilo veal shank
Whole pepper corns (to taste)
Salt (to taste)
Bunch of parsley
4 cloves of garlic
1 lemon

Preparation:
Fill up a soup pan with water and put in the veal shank. Chopp half of the parsley and add it to the pot, along with the salt and pepper corns. Let the whole thing cook for 2 to 3 hours till the meat gets really tender.
Now remove the veal shank from the pan and seperate the meat from the bone. Put the meat in a pan and add the water in which it was cooked before. Bring the soup to a boil and you’re almost done. Add the rest of the parsley before serving, along with the chopped garlic coves and the juice from the lemon. Easy as that your pače is ready.

Micky Bumbar

More dishes in the Hangover Cures Dossier