Fuad Memović from Sarajevo is a master of his craft. He is a chef in the kitchen in Vienna where dough is being made for the real, Sarajevo somuni (breads) whose smell spreads throughout Baščaršija.
In June this year the company Brajlović GmbH Vienna opened in Vienna a Bosnian bakery for production of somuni. Along with the meat products produced by Brajlović, in Vienna one can buy somuni prepared according to the original Bosnian recipe.
Fuad Memović and his colleagues make around 4,000 somuni daily. One part is sold, and the other part is being delivered to catering facilities. What is important is that not only Bosnians and Herzegovinians who live in Vienna are interested in somuni, but they have also become favored by the domestic population.
Fuad explained the secret to good somuni.
“For good somuni, primary prerequisite are technical conditions. Brick stove is the best. It is also important that wood is stoked and that stove will give you the best Sarajevo somun. Main ingredients are flour, salt, minimum amount of yeast, and water. No additives are used. Somuni are baked at a temperature exceeding 400 degrees, so they are ready in a very short time,” said this culinary master who had been working in Sarajevo for years, but has been in Vienna as of recently. He taught the secrets of the craft to younger colleagues.
Mirza Kamenjašević from Olovo highlighted that all ingredients for Vienna somuni are from B&H.
Frozen somuni that are ready to eat after heating them in the microwave can be found in shops in Austria. Brajlović GmbH delivers somuni to restaurants, steak houses, and shops, and major retail chains have also expressed great interest in Bosnian somun. One of them is Zielpunkt.
(Source: klix.ba)
