A Traditional Bosnian Feast
Hamtramck’s Balkan House
Prepare to meet the gracious Juma Ekic, recently featured by The New York Times in an article focusing on patriotism, tradition, community, and youth — with a unifying question: What does America look like now? Juma can answer that. She is a chef with true international perspective.
Born into a Muslim family in Bosnia, life changed at age 12 after fleeing to Germany to escape the Bosnian Genocide. When the German government ordered an expulsion of the country’s Bosnian refugees, it was onto a small town outside of Frankfurt, where Juma ( now a teenager) would spend the next seven years and find the introduction to the glory of three Eastern European foods: Burek, Lepinja and Cevapi, that would change her life.
Fast forward another decade (plus) and Juma has developed a laid back, Turkish-European style that’s delicate, understated and out-of-this-world delicious at her Hamtramck hot spot, Balkan House, a project which is the culmination of years spent on the road in pursuit of inspiration. We’re all going a little nuts for her Doner Kebab.
Bringing what she calls “the closest thing to her childhood family dinners,” to our frame communal tables, we further our drive to bringing back the nostalgia of The Sunday Supper, this time set the Bosnian, Balkan way.
( welcome )
Varieties of Smoked Meat and Cheeses
A traditional snack in the Balkan region
( 01 )
Homemade Trahana Soup with Fresh Veggies
This soup is known as peasant soup and was mainly eaten by the poor in Medieval Europe.
Today it’s known as a delicacy in the Bosnian/Balkan region.
( 02 )
Stuffed Peppers with Mash
Fresh ground beef, Marinated in a special Balkan Spice
Mixed in with Rice and Stuffed in Fresh Red and Yellow Peppers
Served with Homemade Mashed Potatoes Lightly Seasoned with Salt and Butter
( 03 )
Sausage and Ljepina
Carefully Selected Beef Ground to Perfection
Seasoned with Black Pepper, Salt, and Garlic
Mixed and Made into Sausages using an Old Hand Machine
The Bread is an Ottoman (Turkish) inspired style called Ljepina
which was brought to the Balkans during the Ottoman rule in the 14th century
Hand Made with Simple White Flour and Baked Fresh, Just for Us
( 04 )
Specially seasoned ground beef, mixed with freshly chopped onions
Layered in Hand-Stretched Dough, Layer after Layer of Fresh Meat, Onions, and Dough
Baked to perfection
( a sweet finish )
Made with layers of Filo Filled with Chopped Walnuts
All Held Together with Homemade Sweet Sugar Syrup
Sunday, February 23rd
4:00pm and 7:00pm
$50 per person + tax and service fee
6-courses of a Bosnian Balkan feast by Juma Ekic of The Balkan House
++ Chef is requesting no dietary changes to this menu++
A wine pairing by frame’s beverage director Bryan Lamorena
++ a-la-carte frame cocktails, wine, and beer
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Tucked quietly behind joebar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences.
Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings, you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails. No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.
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“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”
What are people saying?
Mark Kurlyandchik, Detroit Free Press
“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”