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From Wikipedia, the free encyclopedia

Bosnian cuisine is about the food, cooking, and eating habits of the people of Bosnia and Herzegovina. Bosnian cuisine is balanced between Western and Eastern influences. Bosnian food is closely related to Turkish, Middle Eastern and other Mediterranean cuisines. However, due to years of Austrian rule, there are many influences from Central Europe.



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 ćevapčići, 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 Rakija is produced in Bosnia (region)

Meat dishes

Ćevapi with onions in a somun
Bosnian rolled burek
  • Ćevapi or ćevapčići – Bosnian kebabs: small grilled meat sausages made of lamb and beef mix; served with onions and pita bread
  • Begova čorba – a popular soup (čorba) made of meat and vegetables
  • Filovane paprike or punjene paprike – 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
  • Ćufte – meatballs
  • Meat under sač (meso ispod sača) – a traditional way of cooking lamb, veal, pork, or goat under a metal, ceramic, or earthenware lid on which hot coals and ashes are heaped
  • Tarhana – typical Bosnian soup with homemade pasta
  • Pilav
  • Gulaš – meat stew, served with mashed potatoes
  • 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
  • Japrak – grape 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
  • Sudžuk - (Sujuk) – spicy beef sausage
  • Sataraš
  • Suho meso – air-dried meat similar to Italian bresaola
  • Bamijaokra and veal stew
  • Chimbur with dry meat
  • Bihać Japrak
  • Dolma

Vegetable dishes


  • Travnički – a white feta-like cheese from the Travnik district in central Bosnia and Herzegovina;
  • Vlašićki – a highland cheese similar in its salty taste to Travnički, originates in the villages on Vlašić Mountain in central Bosnia and Herzegovina;
  • Livanjski – a dry yellow cheese from the west Bosnian town of Livno and surrounding villages;
  • Cincar – a dry yellow cheese from the Cincar Mountain, located in western Bosnia close to the 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.


  • Tufahije – whole stewed apples stuffed with a walnut filling
  • Baklava – flaky pastry with a filling of nuts, drenched in sugar syrup or honey
  • Ružica – similar to baklava, but baked in a small roll with raisins
  • Hurmašice – date-shaped pastry drenched in a sweet syrup
  • Rahatluk – lokum, Turkish delight
  • Sutlijaš - rice pudding
  • Tulumbe - deep-fried dough sweetened with syrup
  • Kadaif
  • Oblande
  • Pekmez
  • Halva
  • Štrúdľa
  • Palačinke
  • Kompot – a cold sweet drink made of cooked fruit
  • Jabukovaca – pastry made of filo dough stuffed with apples
  • Šampita
  • Šape – cookies made of flour and margarine

Alcoholic beverages

Five different bottles of slivovitz

Wines are produced mainly in Herzegovina, in the regions of Mostar, Citluk, Ljubuski, Stolac, Domanovici, and Medugorje.

Local spirits are distilled from plums, pears, or grapes, with alcohol content of 45% and higher.


* Tim Clancy, Bosnia & Herzegovina, The Bradt Travel Guide, 2004, pp. 93–97, ISBN 1-84162-094-7 * Darra Goldstein; Kathrin Merkle, Fabio Parasecoli, Stephen Mennell, Council of Europe. Directorate General IV-Education, Culture and Heritage, Youth and Sport. Culinary cultures of Europe: identity, diversity and dialogue. Council of Europe. pp. 87–94 . ISBN 9287157448.  

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