Few people can resist the hot Herzegovinian dumplings. They are included in the World Food Atlas.
- 500 g of flour
- 1 teaspoon of salt
- 250 ml of water
- 2 tablespoons of grapes
- oil for frying
Add salt, vinegar and water to the flour and mix into a thick dough. The dough should easily slide off the spoon used to scoop it up. Heat a little oil in a large pan for pancakes and pour the dough with a rolling pin, making oblong shapes (for example in the shape of a foot). Bake two or at most three pieces at a time. Fry them on both sides until they get a yellowish color. Rye or buckwheat flour can be added to regular flour.
Herzegovinian ushtipki can be served as an appetizer, a snack or a separate meal, sweet or salty, with or without side dishes. They are usually served with cheese, Herzegovinian prosciutto and cream.
There was no real or precise recipe for clips, everything was done by eye. A little flour, lukewarm water, a pinch of salt, and a little brandy. Herzegovinian ushtipki are distinguished by their elongated shape of the foot) According to most old ushtipki recipes, the secret ingredient of this dish is homemade brandy, which agrees that the ushtipki absorb a lot of fat during frying. What is specific about Herzegovinian ščipki is actually the way it is made, i.e. the special taste and temperature.
Uštipak found its place in folk sayings, among which the most famous one is “Who about what, baba about uštipcim”, which is most often said for people who simply always focus the conversation on their favorite topic.
Uštipak was also sung: I am eager for you, mother of wild women, and I, son of the butter of Uštipak.