Bosnia and Herzegovina cuisine
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Bosnian cuisine is the traditional cuisine of
Austro-Hungarian and Balkan cuisines
.
Ingredients
Bosnian cuisine uses many
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
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 peppersstuffed 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 (Bosnianfor "pie").
- Sarma – meat and rice rolled in pickled cabbage
- Grah/Pasulj – a traditional bean stew with meat
- grape leavesstuffed 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
- 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
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
- Vlašić Mountain in central Bosnia and Herzegovina
- Bosnian smoked cheese – a dry piquant low-fat smoked cheese
- Kajmak – a creamy dairy product, similar to clotted cream
- Pavlaka – a soured cream product like crème fraîche
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
- Ajvar
- Pindjur
- Vegeta
- Somun[2] and Ramadan somun (with Ćurokot seeds).[3]
- Pogača
- Djevrek
- Lepinja
- Uštipci
Alcoholic beverages
Wines are produced mainly in
Međugorje
.
- 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
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- Boza
- Salep
- Ajran
- Bosnian coffee
- Šerbe
- Zova (Elderberry juice )
- Smreka - fermented Juniper berry juice
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) -
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)
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References
- ^ "Bakeproof: Bosnian baking". Sbs.com.au. Retrieved 12 December 2017.
- ^ "Sarajevski somuni: Miris mahale, tradicije i savršenstva". klix.ba. 3 September 2015.
- ^ "Ramazanski somun". moje-zdravlje.ba. 3 September 2015. Archived from the original on 29 June 2015. Retrieved 3 September 2015.
Further reading
- Tim Clancy, Bosnia & Herzegovina, The Bradt Travel Guide, 2004, pp. 93–97, ISBN 1-84162-094-7
- Darra Goldstein; Kathrin Merkle (eds.). Culinary cultures of Europe: identity, diversity and dialogue. ISBN 92-871-5744-8.
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