Bosnia and Herzegovina complex history and a multitude of culture has led to a distinct cuisine with elements of the Turkish, Middle Eastern, Mediterranean and Central European culinary influences. Bosnian food is an integral part of the country’s heritage and has helped to shape up the varied history of the nation.
Historically, Bosnian food was prepared by simply boiled in water and this process of food preparation is still in practice. Arrival of the Ottoman Turks in the medieval period led to an infusion of Turkish cuisine in the existing Bosnian cooking methods. The region became a part of the Austro-Hungarian dynasty and mixed the influences of Austrian and Central European cuisine. Use of meat and locally produced vegetables play a key role in the Bosnian cuisine and food habits. The cuisine of Bosnia and Herzegovina also has influences of Serbian, Croatian, Greek and Russian cuisines.
The cuisine of Bosnia and Herzegovina entails extensive use of spices in mild proportions. Most Bosnian dishes are light as they are cooked in water, with extensive use of sauces made of the natural juices of the vegetables. Use of tomatoes, potatoes, onions, garlic, bell peppers, cucumbers, carrots, cabbage, mushrooms, spinach, etc. are very common in the vegetarian Bosnian dishes. Uses of dried and fresh beans, plums, milk, paprika and locally produced cream called Pavlaka and Kajmak are also very prevalent.
Some of the highly popular local dishes in Bosnia and Herzegovina are cevapi, burek, dolma, saran, pillav, gulas, ajvar and a wide range of Eastern sweets. The local wines are from Herzegovina region which has a suitable climate for grapes cultivation. Another local drink is rakija, made from plum or apple and is also locally produced in Bosnia.
If you are visiting Bosnia and Herzegovina, then you should try the delicious recipes of the country and savour its several wonderful culinary delicacies.
Meat Dishes: Cevapi, Cufte, Rastika, Pljeskavica, Sac, Grah, Japrak, Begova Corva, Pilav, Musaka, Sogan-Dolma, Popara, Sarma, Burek, Sarma, Bosanki Lonac, Tarhana, Sudzuk, Dolma, among others.
- Vegetable Dishes: Duvec, Grasak, Kacamak, Sataras, Tursija, Buranjia and Bamilja.
- Cheese-based dishes: Livno cheese, Tesanjski, Travnicki, Vlašićki, Kajmak and Pavlaka.
- Desserts: Baklava, Halva, Kompot, Krofna, Ruzica, Ruske Kape, Sampita, Hurmasica, Pekmez, Tulumba, Tufahija, Rahatlokum, Orasnica and bombica.
- Relishes/Seasoning/Bread: Ajvar, Ramadan Pita, Vegeta, Somun and Ramadan Somun, Pogaca, Djevrek, Lepinja, Ustipci and Meze.
- Alcoholic beverages: Medovina, Kruskovac, Pelinkovac, Rakija, Blatina, Zilavka, and Sljivovica.
- Non-alcoholic beverages: Boza, Salep, Ajran, Bosnian coffee, Serbe and Elder juice.