Bosnian Cuisine
Bosnian cuisine is well-balanced between Western and Eastern effects. The food is narrowly related to Turkish, Middle Eastern, and other Mediterranean cuisines. Anywise, because of the Austrian norm, there are so many culinary influences from Central Europe.
It is well-known that Bosnian cuisine uses many spices. Most dishes are light, because they are cooked in lots of water. The sauces are natural. Characteristic ingredients include tomatoes, potatoes, onions, garlic, bell, peppers and carrots.
There are also fresh beans, plums, milk, paprika and cream called pavlaka and kajmak. Bosnian meat dishes are beef and lamb. Some regional specialties are ćevapi, burek, dolma, sarma, pilav, gulaš,ajvar and a whole range of Eastern sweets.
Vegetable dishes:
Ćevapi: small grilled meat sausages made of lamb and beef mix, served with onions and sour cream.
Pljeskavica: a patty dish
Begova Čorba: a popular Bosnian soup made of meat and vegetables
Filovane paprike or punjena paprika: fried bell peppers stuffed with minced meat
Sogan-dolma: onions stuffed with minced meat
Ćufte: meatballs
Meat under sač: a traditional way of cooking lamb, veal, or goat under a metal, ceramic, or earthenware lid on which hot coals and ashes are heaped
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: typical Bosnian soup with homemade pasta
Sudžuk: spicy beef sausage
Suho meso: air-dried meat similar to Italian bresaola
Dolma: stuffed grape leaves with rice.