{"id":8773,"date":"2026-10-27T13:27:33","date_gmt":"2026-10-27T04:27:33","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8773"},"modified":"2026-10-31T18:52:41","modified_gmt":"2026-10-31T09:52:41","slug":"tufahija","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/tufahija\/","title":{"rendered":"Tufahija"},"content":{"rendered":"\n

Tufahija is a sweet from Bosnia and Herzegovina in which cored apples poached in syrup are filled with a walnut filling. The chilled fruit is served with cream and eaten with a spoon, breaking it apart as you go. The tartness of the fruit and the aroma of the nuts layer over the sweetness of the syrup.<\/p>\n

\"Tufahija
Tufahija served at a sweet shop in Mostar. 2013, Bosnia and Herzegovina. Photo: Pavouk \/ Source<\/a> \/ CC BY-SA 3.0<\/a>. Downscaled version from the source; no changes to its content after retrieval.<\/figcaption><\/figure>\n

Turning an Apple into a Vessel<\/h2>\n

In one example from Sarajevo, the apples are peeled and cored, then poached in water with sugar until tender. They are lifted out and cooled, and ground walnuts mixed with a little of the syrup are packed into the holes. Sweet cream is added when serving. Some other recipes use almonds or hazelnuts.<\/p>\n

Cooking softens the apples, but if they are taken out while they can still hold their shape, they become vessels that hold the walnuts in the center. The syrup takes on the flavor of the fruit, and a little can be poured onto the plate to enjoy together. In some cases it is served with coffee, pairing a hot drink with the cold fruit.<\/p>\n

In the method presented by the City of Mostar, the apples are cooled in their cooking liquid, so care is taken not to overcook them. The walnut filling is packed into the center, and the remaining cooking liquid is poured over the top to finish. Another recipe combines ground walnuts and almonds with kaymak and decorates the apples with the remaining kaymak and cherries.<\/p>\n

\"Homemade
Homemade tufahija. Date and location unknown (uploaded in 2007). Photo: Dejan \u010cabrilo \/ Source<\/a> \/ CC BY 2.5<\/a>. Downscaled version from the source; no changes to its content after retrieval.<\/figcaption><\/figure>\n
\"Peeled
Apples and tools used to prepare tufahija. Location and date unknown. Photo: Miansari66 \/ Source<\/a> \/ CC0 1.0<\/a>. Downscaled version from the source; no changes to its content after retrieval.<\/figcaption><\/figure>\n

Festive Tables and Sweet Shops<\/h2>\n

In Sarajevo, it is described as one of the sweets that appear on festive Bayram tables and in sweet shops. Together with syrup-soaked sweets such as baklava<\/a>, it graces the table when welcoming guests.<\/p>\n

Similar sweets are found in neighboring areas too, with methods in which the fruit is cooked first and then filled.<\/p>\n

Glossary<\/h2>\n

Syrup<\/strong>: A liquid made by dissolving sugar in water and heating it. It is also used as the liquid for poaching the apples.<\/p>

Kaymak<\/strong>: A thick cream that forms on the surface of milk. How it is made and what it is called vary by region.<\/p>

Core<\/strong>: The seeds and hard part in the center of an apple. The filling is packed into the hole left after removing it.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tufahija is a sweet from Bosnia and Herzegovina in which cored apples poached in syrup are filled with a walnut filling. The chilled fruit is served with cream and eaten with a spoon, breaking it apart as you go. The tartness of the fruit and the aroma of the nuts layer over the sweetness of the syrup.<\/p>\n","protected":false},"featured_media":8129,"menu_order":544,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"Tufahija","subtitle":"Ingredients and Method of Tufahija","topics":"Syrup-poached apples as vessels \/ Walnut filling and cold cream \/ A dish served with coffee","country":"Bosnia and Herzegovina","show_toc":true,"ingredients":["fruit","nuts","cream"],"texture":[],"occasion":[],"method":["chilled","cooked"],"season":[]},"footnotes":""},"sweetlore_category":[164],"class_list":["post-8773","sweetlore","type-sweetlore","status-publish","has-post-thumbnail","hentry"],"acf":{"sweetlore_related_products":null,"sweetlore_related_faqs":null,"sweetlore_related_voices":null,"sweetlore_related_mode":"auto","sweetlore_related_articles":null},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t