Bosnia and Herzegovina cuisine

Bosnian cuisine is the traditional cuisine of Bosnia and Herzegovina. It is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.

Ingredients edit

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, zucchini, 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 edit

Bosnian Ćevapi with onions in a somun
  • 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
  • Punjena paprikabell peppers stuffed with minced meat and rice cooked in a stew
  • Sogan-dolma – onions stuffed with minced meat
  • Popara – bread soaked in boiling milk or water and spread with kajmak
  • Ćuftemeatballs
  • 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
  • Grah/Pasulj – a traditional bean stew with meat
  • Japrakgrape 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 – spicy beef sausage
  • Suho meso – air-dried meat similar to Pastirma
  • Dolma – stuffed grape leaves with rice
  • Visočka pečenica – meat dish from Visoko

Stews edit

Appetizers edit

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

Cheeses edit

Cheese from Livno

Desserts edit

  • 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
  • Oblanda, wafer with walnut filling
  • 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 edit

Alcoholic beverages edit

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

Non-alcoholic beverages edit

Bosnian coffee

Kitchenware edit

Gallery edit

References edit

  1. ^ "Bakeproof: Bosnian baking". Retrieved 12 December 2017.
  2. ^ "Sarajevski somuni: Miris mahale, tradicije i savršenstva". 3 September 2015.
  3. ^ "Ramazanski somun". 3 September 2015. Archived from the original on 29 June 2015. Retrieved 3 September 2015.

Further reading edit