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Ingredients

Bosnian cuisine uses many spices, but usually in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, bell peppers, cucumbers, carrots, cabbage, mushrooms, spinach, courgette, dried and fresh beans, plums, milk, paprika and cream called pavlaka and kajmak. Typical meat dishes include primarily beef and lamb due to Islamic dietary laws, although the Bosnian Croats and Bosnian Serbs can consume pork. Some local specialties are ćevapi, burek (börek), dolma, sarma, pilav (pilaf), gulaš (goulash), ajvar and a whole range of Eastern sweets. The best local wines come from Herzegovina where the climate is suitable for growing grapes. Plum or apple rakija, is produced in Bosnia.

Meat dishes

Ćevapi – Bosnian kebabs: small grilled minced meat links made of lamb and beef mix; served with onions, kajmak, ajvar and Bosnian pita bread (somun)
Pljeskavica – a patty dish
Begova Čorba (Bey's Stew) – a popular Bosnian soup (chorba) made of meat and vegetables
Filovane paprike or punjena paprika – fried bell peppers stuffed with minced meat
Sogan-dolma – onions stuffed with minced meat
Popara – bread soaked in boiling milk or water and spread with kajmak
Ćufte – meatballs
Meat under sač (meso ispod sača) – a traditional way of cooking lamb, veal, or goat under a metal, ceramic, or earthenware lid on which hot coals and ashes are heaped
Pilav (pilaf) – grain, such as rice or cracked wheat, browned in oil, and then cooked in a seasoned broth
Burek – a meat-filled flaky pastry, traditionally rolled in a spiral and cut into sections for serving. The same dish filled with cottage cheese is called sirnica, one with spinach and cheese zeljanica, one with squash/zucchini called tikvenjača, and one with potatoes krompiruša. All these varieties are generically referred to as pita (Bosnian for "pie").
Sarma – meat and rice rolled in pickled cabbage leaves
Raštika – meat and rice rolled in kale leaves
Grah – a traditional bean stew with meat
Japrak – grape leaves stuffed with meat and rice
Musaka – a baked dish made of layers of potatoes (or cabbage or egg plant)and minced beef
Bosanski Lonac – Bosnian meat stew cooked over an open fire
Tarhana – typical Bosnian soup with homemade pasta
Sudžuk – (Sujuk) – spicy beef sausage
Suho meso – air-dried meat similar to Italian bresaola
Dolma – stuffed grape leaves with rice
Visočka pečenica – meat dish from Visoko

Vegetable dishes

Đuveč – vegetable stew, similar to the Romanian ghiveci and Bulgarian gjuvec
Grašak – pea stew
Kačamak – a traditional Bosnian dish made of cornmeal and potatoes
Kljukuša – grated potatoes mixed with flour and water and baked in an oven; a traditional dish in the region of Bosanska Krajina
Sataraš – a dish made with bell peppers, eggplants, onions and tomatoes
Turšija – pickled vegetables
Buranija – green beans soup. Can be cooked with meat and sometimes served with kajmak.
Bamija

Appetizers

Meze – an assortment of meats, vegetables, or other small dishes served before a meal

Cheeses

Livno cheese – a dry yellow cheese from the west Bosnian town of Livno and surrounding villages
Tešanjski– made from the nettle and milk, originates in the Tešanj district in northern central Bosnia and Herzegovina
Travnički – a white feta-like cheese from the Travnik district in central Bosnia and Herzegovina
Vlašićki – a highland cheese similar in its salty taste to Travnički, originates in the villages on Vlašić Mountain in central Bosnia and Herzegovina
Suhi sir – a smoked cheese derived from posni sir
Kajmak – a Turkish creamy dairy product, similar to clotted cream
Pavlaka – a soured cream product like crème fraîche

Desserts

Baklava
Halva
Hurmašica – date-shaped pastry drenched in a sweet syrup
Jabukovača – pastry made of filo dough stuffed with apples
Kadaif
Krofna – filled doughnut
Krempita
Oblatna
Orašnica
Palačinka (crêpe)
Pekmez
Rahatlokum (Turkish delight)
Ružica – similar to baklava, but baked in a small roll with raisins^[1]
Ruske Kape (trans. Russian Caps, plural)
Šampita – a whipped marshmallow-type dessert with fillo dough crust
Sutlijaš (rice pudding)
Tufahija – whole stewed apple stuffed with a walnut filling
Tulumba – deep-fried dough sweetened with syrup

Relishes, seasoning and bread

Ajvar
Vegeta
Somun^[2] and Ramadan somun (with Ćurokot seeds).^[3]
Pogača
Djevrek
Lepinja
Uštipci

Alcoholic beverages

Wines are produced mainly in Herzegovina, in the regions of Mostar, Čitluk, Ljubuški, Stolac, Domanovići, and Međugorje.

Medovina
Kruškovac
Pelinkovac
Rakija
Blatina
Žilavka
Local spirits are distilled from plums, pears, or grapes, with alcohol content of 45% and higher.
Šljivovica (plum brandy)

Non-alcoholic beverages

Gallery

Stuffed Collard Greens leaves
Sarma
Begova Čorba at Baščaršija.
Sarajevski somun
Sarajevo Ćevapi
Sarajevo Ćevapi
Cooked corn
Cooked corn
Boem šnita
Bosanska Šnita
Sarajevski rahatlokum (Fruit mix)
Bosnian alcoholic beverages
Somun bread (Sarajevski Ćevapi)
Bosnian Ćevapi (Sarajevo)
Lamb on the spit Jablanica
Lamb on the spit (Jablanica)
Stuffed eggplant (Punjeni patlidžan)
Stuffed peppers
Cheese pie or cheese burek
Spinach pie
Bosnian pies in the shape of a wheel and strips
Bosnian meat platters
Spinach pie and cheese pie
Tulumba (cross section)
Bosnian pies
Cream pie
Lamb on the spit in Sarajevo
Stuffed peppers, tomatoes, and zucchini, oven-baked
Suho meso (Smoked meat)

References

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European cuisine

Sovereign states

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Mediterranean cuisine

Regions

Southern

Maghrebi	Algerian Chakhchoukha Berber Libyan Bazin Moroccan Méchoui Tajine Tunisian Shakshouka Regional Couscous
Egyptian	Duqqa Ful medames Kushari Mulukhiyah
Levant	Israeli Hamin Lebanese Kibbeh Palestinian Musakhan Syrian
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Shared

Exemplars

Elizabeth David
- A Book of Mediterranean Food

Category

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