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.