“My mother always cooked and I never felt the need to learn how to do that. Of course, I can cook a few simple dishes, like pasta and roasted meat, but I can’t cook anything that is more complex than that. Honestly, I would like to learn. I like watching cooking shows and I know how to make quite a few dishes in theory. It’s just that I’ve never tried to actually prepare them,” said the Sarajevo native. Still, with the help of professional chefs, he handled himself great. The Michelin stand, where Džumhur was today, is a place where, each day, the visitors of the Plava Laguna Croatia Open Umag can taste specialties by this year’s Michelin-recommended restaurants: Pergola, San Rocco and Badi. Džumhur is quite often on the road but when he goes home, there is nothing that he likes eating more than burek or sirnica(baked phyllo pastry filled with meat and cheese, respectively) or even the famous Sarajevo ćevapi (grilled dish of minced meat).
“My favorite dish is my mother’s aščikadunine sarmice, basically, pancakes filled with chicken meat and cheese. That’s a phenomenal dish,” he concluded.
