Bosnian and Herzegovina meals are all about fresh ingredients like meat and vegetables with a little bit of spices but delcious flavours come from cooking meat and vegetables in their own juices.
Photo Credit: Samir Adžiavdić
Dishes, like ćevapi and other kinds of grilled meats such as pljeskavica or suđukice, are some of the favourites but there is so much more you must-try dishes in Bosnia and Herzegovina. Look out for an ašćinica. These small places serve homemade traditional Bosnian recipes for a great price.
Ćevapi
Ćevapi (pronounced che-va-pee) looks like an oblong sausage made from minced meat, most often beef, lamb, or veal, and grilled.
Photo Credit: Samir Avdić
You’ll find cevapi often served as a set of five or ten pieces with raw onions, kaymak and special kind of flat bread names somun. This kind of bread is usually put on the grill for a short amount of time to absorb some of the favor and the juices of the meat, which makes it incredibly tasty.
Bey’s Stew – Begova Corba
This dish has Ottoman origin and name comes from word bey, an old Ottoman title given to local chieftains.
Photo Credit: Samir Avdić
Slow-cooked chicken meat and vegetables such as carrot, okra, potata boils into a creamy stew served in a clay pot with sour cream.
Pie – Pita
Pita (pronounced pee-tah) are types of baked pastries filled with meat (and than it is named burek pie) or cheese (sirnica pie) or vegetables like potato (krompiruša pie), pumkin (tikvenica) or spanich (zeljanica).
Photo Credit: Vanja Hadžiavdić
There is a sweet version of the pie where pastry is filled with apples (jabukovača) and soaked with sugar syrup.
Klepe
If you like ravioli, you’ll love klep, dumpling filled with either meet, cheese or spanich.
Photo Credit: Samir Avdić
The dish is usually served with a garlic sauce.
Dolma
Dolma (pronounced doll-mah) is an another oriental dish with Ottoman origin. Dolma is meat and rice stuffed into eggplants, zucchini, tommato or bell peppers. It’s being served warm with some sour cream. The stuffing is also mixed with a bit of water to reduce its thickness and make the whole dish much lighter and easier to enjoy.
Photo Credit: Samir Avdić
Sogan dolma (pronounced so-gun doll-mah) is special version of dolma, where onion is being separated in layers and stuffed with meat and rice mixture. A very hearty and delicious Bosnian food.
Bosnian pot – Bosanski Lonac
The Bosnian pot is a dish which is believed to originate from medieval Bosnia, where it was a favorite of the local miners.
Layers of vegetables (cabbage, potatoes, onions, carrot and garlic) and meat (usually veal or lamb) are put into the clay pot and stewed for hours creating a hearty meal in a tasty broth.
This kind of cooking allowed the meat and vegetables to achieve the best possible flavor.
Tarhana
Tarhana is similar to tomato stew. This dish is also inspired by Ottomans. The name of this meal comes from its main ingredient – tarhana is a mixture of fermented grain and yoghurtn being added instead of noodles.
Photo Credit: Samir Avdić
The Bosnian tarhana soup has a meat and tomato base and includes some parsley, salt and pepper.
Ustipci
Uštipci (pronounced ush-tip-tsee) are crispy fried dough served smoked meat, home-made cheese and kaymak or with some sweet filling such as jam or honey filling.
Japrak
Japrak (pronounced yup-raak) is a dish similar to sarma but unlike sarma, which uses cabbage layers, japrak uses vine leaves, which give the dish a specific texture and flavor.
The filling consists of a mix of minced meat and rice.
Sataraš
Satarš is one of the few vegetarian friendly Bosnian meals. It’s a surprisingly simple recipe of peppers, tomatoes and onions with a bit of pepper, salt and red papper. Still, the taste is quite wonderful and together with rice it’s a great vegetarian dinner.
Make sure to leave some room for a tasty Bosnian deserts.
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