Described as a type of čimbur (a Turkish style of breakfast eggs brought over with the Ottomans) joširluk is made by combining rice, sauteed spinach and an egg, traditionally cooked in a copper dish known as a ‘sahan’. However, despite its Turkish origins and Turkish-sounding suffix, the origin of the name itself still remains a mystery.
Almost forgotten today, Bosnians are better acquainted with a similar dish known as ‘spanać sa rizom‘ (spinach with rice) which usually involves onion, cream and the egg being mixed through the other ingredients rather than sitting on top
How to Make It
320g spinach leaves
150g Basmati rice
1 medium egg
2tbsp butter
Paprika
Black pepper
Salt
- Wash the spinach before draining it in a colander with a little salt.
- Separately cook the washed rice in water for 10 – 15 minutes until swollen in size, then drain and put aside
- In a separate pan, melt the butter, add the spinach (after squeezing any excess water) and sauté.
- Next, mix the spinach with the rice, season with salt, pepper and paprika, then place in an oven-proof dish and begin to cook at 180 C fan
- After a few minutes remove from the oven, make a small indent in the middle and crack the egg into the hole
- Return to the oven until the egg has cooked and the spinach and rice mixture takes on a chewy crust.
James Rayner 