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Yahni or JAHNIJA (yahneeya) as it`s called in Bosnia Hercegovina, is a regional specialty of the northwestern, Krajina region of Bosnia Hercegovina.
There, it is also prepared with a sauteed onion base, with a bit of garlic, salt and pepper added later.
The meat used locally is usually young veal, baby beef, lamb or mutton.
Vegetables are added according to seasonal availability.
Tomatoes, or a touch of tomato paste is often added right after the onions have been sauteed, and before a meat is added to the dish.
A spring yahni, will seldom resemble a winter yahni. It is usually eaten with breads. Often accompanied by a pita, burek or pilaf.
Yahni is always slow-cooked.
A famous Bosnian dish, Bosnian Pot (Bosnian Lonac) very much resembles a yahni. The major difference being in that the Bosnian Pot is slow-cooked inside an oven, ideally in an earthenware dish.
Although, younger cooks top the finished dish of with chopped parsley, older cooks never used parsley. Dill was the herb used by older generations.
A typical Summer Yahni will have lots of onions, garlic, fresh tomato, peppers, lamb or chicken, green beans, young potato, fresh carrots, potatoes, and perhaps some zucchini and eggplant, if available.
A Winter Yahni will have a similar onion-garlic-tomato paste base, perhaps a touch of paprika or pepper paste, with mutton or veal, and carrots, potatoes, turnips, and cabbage.
In the old days, when people dried seasonal vegetables, dried peppers and eggplants would be added to the stew. But now days, very few people dry their own vegetables, and only dried okra is to be found at the local farmers`markets. — Preceding unsigned comment added by 24.52.240.121 (talk) 01:06, 29 February 2012 (UTC)Reply
