Cuisine in Bosnia Herzegovina, Bosnia Herzegovina food Cuisine - Allo' Expat Bosnia Herzegovina
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Bosnia Herzegovina Cuisine


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. Typical meat dishes include primarily beef and lamb. In most cases only the Christian population eats pork. Some local specialties are cevapcici, burek, dolma, sarma, pilaf, 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 rakia is produced in Bosnia.

Traditional Dishes

Meat Dishes

• Begova corba – a popular soup (corba) made of meat and vegetables.
• Cevapi or cevapcici – Bosnian kebabs: small grilled meat sausages made of lamb and beef mix; served with onions and pita bread.
• Filovane paprike or punjene paprike – fried bell peppers stuffed with minced meat.
• Sogan-dolma – onions stuffed with minced meat.
• Burek – a meat-filled pastry dish. Traditionally rolled in Bosnia & Herzegovina (resembling an American cinnamon bun). The same dish with cottage cheese is called sirnica, one with spinach and cheese zeljanica, one with potatoes krompiruša, and all of them are generically referred to as pita.
• Sarma – meat and rice rolled in pickled cabbage leaves.
• Grah – a traditional bean stew with meat.
• Kljukuša - traditional Bosnian dish with potato; one of most famous recipes in the Bosnian Krajina.
• Japrak – grape leaves stuffed with meat and rice.
• Musaka – a baked dish made of layers of potatoes and minced beef.
• Kacamak – a traditional Bosnian dish made of corn flour & potato.
• Bosanski lonac – Bosnian meat stew cooked over an open fire.
• Pršut – air-dried ham similar to Italian prosciutto.
• Sudžuk – spicy beef sausage.
• Suho meso – dried meat (beef).
• Bamija – okra and veal stew.


• Vlašicki – a highland cheese similar in its salty taste to travnicki, originates in the villages on Vlašic Mountain in central Bosnia.
• Travnicki – a white feta-like cheese from the Travnik district in central Bosnia.
• Livanjski – a dry yellow cheese from the west Bosnian town of Livno.
• Mladi sir – "young cheese" in Bosnian, fresh white unsalted cheese, often served garnished with cream.
• Kajmak – cream skimmed from milk.
• Iz mjeha – cheese "from a sheepskin bag": sheep's milk is allowed to transform into a strong, dry cheese in a skin container; resembles parmesan.


• Baklava – flaky pastry with a filling of nuts, drenched in sugar syrup or honey.
• Tufahije – whole stewed apples stuffed with a walnut filling.
• Ružica – similar to baklava, but baked in a small roll with raisins.
• Hurmašica – date-shapted pastry drenched in a sweet syrup.
• Rahatlokum – lokum, Turkish delight.
• Sutlijaš – rice pudding.
• Tulumbe – deep-fried dough sweetened with syrup.
• Kadaif – a very fine vermicelli-like pastry, with chopped nuts filling, which is then baked.
• Halva – sweets based on tahini (sesame paste).
• Palacinke – a thin pancake comparable to a crêpe.
• Kompot – a cold sweet drink made of cooked fruit.
• Jabukovaca – pastry made of filo dough stuffed with apples.

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