Bosnia and Herzegovina cuisine

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

Ingredients

Bosnian cuisine is a mixture of the local regions such as the Balkan countries, Greece, Italy and Turkey, with many recipes coming from the Ottoman era. It uses some spices, but usually in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are often 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 the Islamic faith of the Bosnian Muslims, although the Bosnian Croats and Bosnian Serbs can consume pork. Some local specialties are ćevapi, burek (börek), 'zeljanica' spinach pie spanakopita, 'sirnica' cheese pie, 'paprike' stuffed peppers, sarma, 'pilav' tagliatelle, grah [butter bean soup], cured meats and cheeses (charcuterie) gulaš (goulash), ajvar and a whole range of sweets inspired by the Middle East like baklava. Food is prioritised for being organic and of good quality. Bosnians enjoy many natural fruit juices but often use cordials from various fruits and herbs. The best local wines come from Herzegovina where the climate is suitable for growing grapes. Plum or apple brandy rakija, is produced in Bosnia.

Meat dishes

Stews

Đuveč – vegetable stew, similar to the Romanian ghiveci and Bulgarian gjuvec
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 cheese – a highland cheese similar in its salty taste to Travnički, originates in the villages on 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
Cheese in sack - cheese aged in a sheep’s skin made usually in the region of Hercegovina

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
Oblanda, wafer with walnut filling
Palačinka (crêpe)
Pekmez
Rahatlokum (Turkish delight)
Ružica – similar to baklava, but baked in a small roll with raisins
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 and Ramadan somun (with Ćurokot seeds).
Pogača
Djevrek
Lepinja
Uštipci

Alcoholic beverages

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

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