During your stay in Bosnia and Herzegovina it would be a shame not to try our traditional cuisine and our traditional dishes. To make your choice easier, we will present you a few of our dishes.
Bon appetite 🙂
Ćevapi are the Bosnian answer and direct competition to hamburger. The most famous are Sarajevo, Banja Luka and Travnik ćevapi. If you have been and gone through Bosnia and Herzegovina, and have not tried ćevapi, your visit does not count.
Begova čorba is a type of soup and a traditional festive dish from Bosnia and Herzegovina. It serves as a warm starter in the form of the classic soup with vegetables and chicken meat.
Sarme i dolme
Within this group there are three kinds of specialties including:
- Stuffed peppers – peppers stuffed with minced meat and rice;
- Sogan-dolma – onion stuffed with minced meat;
- Sarma – meat and rice wrapped in cabbage leaves.
Burek is a specialty Bosnian cuisine taken from Turkish cuisine (bur, tur.- bend). It is pie finely grated or minced meat, which is with onion and spices hanging in thinly stretched dough. Depending on the method of preparation, in Bosnia they are usually long, wrapped in phyllo pastry flex circuit, top, corresponding to a round, shallow dish (casserole) in which to bake. Sometimes burek is baked under the bell.
In Bosnia and Herzegovina’s kitchen bean is mainly consumed in the form of soup. Cooked together with smoked meat and / or vegetable.
Bosanski lonac (Bosnian pot) is a traditional dish from Bosnia and Herzegovina. Culinary historians assume that the food has a long tradition, and that the origin is probably pulling back to the medieval Bosnia, which was preparing a traditional dish for Bosnian workers, miners.
Roast on the spit
Who likes to eat meat, will have to agree: There’s no better than roast on the spit.
Rakija is our Joker against all enemies common to humans. The high alcohol percentage destroys bacteria, eliminates stomach ache and muscle cramps, it’s good against all types of viruses and disinfects all wounds. Rakija was earlier known as “aqua vitae”. It’s good to drink at every opportunity, every experience with a little sip of rakija is even better.
Kadaif the traditional Bosnian cuisine, which is prepared for Eid and other celebratory events. Some say that kadaif originated in Palestine where it is known as kanafeh, others claim that it is the homeland of Lebanon. However, until the advent of kadaif in Turkey, which happened in the early 18th century, along with baklava kadaif has taken a leading position. In the Ottoman Empire kadaif was prepared for special guests and special occasions, such as weddings, births, Sunnah … Thanks to the Ottoman Empire kadaif has spread throughout the Balkans, Albania and Greece, and thus also with the rest of the world.
Tufahija means a sweet dish of cooked apples firm texture of filled with fine cream of ground walnuts or almonds, cream and sugar, decorated with whipped cream and a cherry-foam at the top.
Baklava is a cake of oriental origin that is to say a thin stacking jufke developed dough, in several, usually ten or more layers between which there is added a mixture of ground walnuts and alternate finely grated dough tirita. Cut into pieces that are similar to diamond.
Halva is a sweet dish made of wheat flour, fat and honey or sesame, flour, honey or sugar. There are different types: Odd-halva, Tahin-halva, halva-piece, etc.