{"id":8774,"date":"2026-10-27T13:27:33","date_gmt":"2026-10-27T04:27:33","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8774"},"modified":"2026-10-31T18:52:41","modified_gmt":"2026-10-31T09:52:41","slug":"hurmasice","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/hurmasice\/","title":{"rendered":"Hurma\u0161ice"},"content":{"rendered":"\n

Hurma\u0161ice are small baked sweets soaked in syrup, popular in Bosnia and Herzegovina and elsewhere. Their oval surfaces bear a fine crosshatch pattern, and in the mouth, the sweet syrup soaked into the dough spreads out.<\/p>\n

\"Hurma\u0161ice
Hurma\u0161ice served in Tutin. 2025, Tutin, Serbia. Photo: Miomir Magdevski \/ Source<\/a> \/ CC BY-SA 4.0<\/a>. Downscaled version from the source; no changes to its content after retrieval.<\/figcaption><\/figure>\n

Pressing the Pattern and Soaking in Syrup<\/h2>\n

In one example, the dough is made by combining butter, egg yolks, sour cream, flour and other ingredients. Small pieces are shaped, pressed against an upturned grater to give them a pattern, arranged on a baking sheet and baked. Cold syrup is poured over the baked sweets and left to soak in.<\/p>\n

\"An
An example of the yolk and white of a raw egg. Location unknown. Photo: jefras (Jo\u0103o Est\u0119v\u0103o A. de Freitas) \/ Source<\/a> \/ Released into the public domain by the author<\/a>. Image as provided by the source; no changes to its content after retrieval.<\/figcaption><\/figure>\n
\"An
An example of unsifted flour. Location unknown. Photo: Ranveig \/ Source<\/a> \/ Public domain<\/a>. Image as provided by the source; no changes to its content after retrieval.<\/figcaption><\/figure>\n

The flour dough holds its shape when baked and then absorbs the syrup. The pattern on the surface is not only decorative but also a trace of each piece being pressed by hand. Some formulas add cornmeal and pour hot syrup over the warm sweets. The temperatures of the syrup and the sweets differ depending on the method.<\/p>\n

A cookbook from the City of Mostar presents Rabija Trbonja’s home recipe, shared by her granddaughter Ardijana. A dough of eggs, sugar, oil and flour is rolled into balls, flattened slightly and pressed against the fine holes of a grater. Cold syrup with lemon juice is poured over the browned sweets, which are covered and left to absorb it as they cool.<\/p>\n

Sweets Made with the Same Technique, and Home Flavors<\/h2>\n

Turkish kalburabast\u0131 is also known as a similar sweet, patterned with a grater or sieve. The names and ingredients differ, but both share the step of soaking baked dough in syrup.<\/p>\n

Glossary<\/h2>\n

Rabija Trbonja<\/strong>: A person in Mostar who made these sweets at home.<\/p>

Ardijana<\/strong>: Rabija’s granddaughter. She presented her grandmother’s recipe in a cookbook.<\/p>

Syrup<\/strong>: A liquid made by combining sugar and water. Some methods heat and simmer it. It is soaked into the baked sweets.<\/p>

Sour cream<\/strong>: Cream with a tartness that comes from lactic acid fermentation.<\/p>\n","protected":false},"excerpt":{"rendered":"

Hurma\u0161ice are small baked sweets soaked in syrup, popular in Bosnia and Herzegovina and elsewhere. Their oval surfaces bear a fine crosshatch pattern, and in the mouth, the sweet syrup spreads through the dough.<\/p>\n","protected":false},"featured_media":8131,"menu_order":545,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"Hurma\u0161ice","subtitle":"Ingredients and Method of Hurma\u0161ice","topics":"A crosshatch pattern made with a grater \/ Syrup soaked into baked dough \/ Syrup temperatures that vary by formula","country":"Bosnia and Herzegovina and elsewhere","show_toc":true,"ingredients":["cream","egg"],"texture":[],"occasion":[],"method":["baked"],"season":[]},"footnotes":""},"sweetlore_category":[151],"class_list":["post-8774","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