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Bosnian cuisine

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Bosnian cuisine

Bosnian cuisine is balanced between Western and Eastern influences. The food is closely related to Turkish, Middle Eastern, and other Mediterranean cuisines. However, due to years of Austrian rule, there are also many culinary influences from Central Europe.

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, zucchini, dried and fresh beans, plums, milk, paprika and cream called pavlaka and kajmak. Typical meat dishes include primarily beef and lamb. Some local specialties are ćevapi, burek, 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 meat sausages made of lamb and beef mix; served with onions, sour cream, 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
  • 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, 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
  • Grah – a traditional bean stew with meat
  • Japrakgrape leaves stuffed with meat and rice
  • Musaka – a baked dish made of layers of potatoes 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
  • Bamija – okra and veal stew
  • Dolma - stuffed grape leaves with rice

Vegetable dishes

Cheeses

Desserts


  • Baklava – flaky pastry with a filling of nuts, drenched in sugar syrup or honey
  • Bombice (plural), Bombica (singular), type of truffle
  • Breskvica - cookie that look like a peach
  • Čupavci (plural), Čupavac (singular) (Lamington)
  • Dulbešećer - jelly made from rose petals
  • Gurabija (Qurabiya)
  • Halva
  • Hurmašica – date-shaped pastry drenched in a sweet syrup
  • Jabukovača – pastry made of filo dough stuffed with apples
  • Kadajif (Kadaif)
  • Kompot – a cold sweet drink made of cooked fruit
  • Krofna - filled doughnut
  • Krempita
  • Oblande
  • Orasnica - walnut cookie
  • Palačinka (crêpe)
  • Pekmez
  • Rahatluk – lokum (Turkish Delight)
  • Ružica – similar to baklava, but baked in a small roll with raisins
  • Ruske Kape (trans. Russian Caps, plural)
  • Šampita
  • Slatko (made from different fruits)
  • Štrudla (Strudel)
  • Sutlijaš (rice pudding)
  • Tufahija – whole stewed apple stuffed with a walnut filling
  • Tulumba - deep-fried dough sweetened with syrup

Relishes/Bread

Alcoholic beverages

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

Non-alcoholic beverages

Kitchenware

External links

  • Bosnian recipe portal

References

  • Tim Clancy, Bosnia & Herzegovina, The Bradt Travel Guide, 2004, pp. 93–97, ISBN 1-84162-094-7
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