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Culinary traditions of Bosnia and Herzegovina
Bosnian cuisine is the traditional cuisine of
Bosnia and Herzegovina . It is influenced by
Ottoman ,
Austro-Hungarian and
Balkan cuisines .
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 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
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 paprika –
bell 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
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
Grah/Pasulj – 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 – spicy beef sausage
Suho meso – air-dried meat similar to
Pastirma
Dolma – stuffed grape leaves with rice
Visočka pečenica – meat dish from Visoko
Stews
Appetizers
Meze – an assortment of meats, vegetables, or other small dishes served before a meal
Cheeses
Cheese from
Livno
Desserts
Tufahija
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
Alcoholic beverages
Wines are produced mainly in
Herzegovina , in the regions of
Mostar ,
Čitluk ,
Ljubuški ,
Stolac ,
Domanovići , and
Međugorje .
Non-alcoholic beverages
Bosnian coffee
Kitchenware
Gallery
Stuffed collard greens
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
Further reading
Regions
Staples Shared Exemplars