Bosnia and Herzegovina cuisine

Bosnian cuisine uses many spices, but usually in moderate quantities. Most dishes are light, as they are boiled; the sauces are natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, bell peppers, cucumbers, carrots, cabbage, mushrooms, spinach, courgette, dried and fresh beans, plums, milk, paprika and cream called pavlaka and kajmak. Typical meat dishes include primarily beef, lamb, and poultry due to Islamic dietary laws, although the Bosnian Croats and Bosnian Serbs can consume pork. Some local specialties are ćevapi, burek, grah, sarma, pilav, gulaš (goulash), ajvar and a whole range of Eastern sweets. The best local wines come from Herzegovina where the climate is suitable for growing grapes. Plum or apple rakija, is produced in Bosnia.

• Đuveč – vegetable stew, similar to the Romanian ghiveci and Bulgarian gjuvec
• Popara – old bread soaked in boiling milk and covered with sugar or honey
• Grašak – pea stew
• Kačamak – a traditional Bosnian dish made of cornmeal and potatoes
• Kljukuša – grated potatoes mixed with flour and water and baked in an oven; a traditional dish in the region of Bosanska Krajina
• Proha – a traditional flatbread, consisting of cornmeal and wheat flour, as well as eggs and sunflower oil
• Kalja – a traditional Bosnian dish made of whole sour cabbage and veal or lamb with a combination of vegetables
• Sataraš – a dish made with bell peppers, eggplants, onions and tomatoes
• Turšija – pickled vegetables
• Buranija - a Bosnian stew consisting of Romano beans (a variety of green beans) and chunks of veal combined with carrots and garlic
• Bamija – okra stew with veal

• Meze – an assortment of meats, vegetables, cheeses or other small dishes served before a meal

Cheese from Livno

• Livno cheese - a dry yellow cheese from the west Bosnian town of Livno and surrounding villages
• Tešanjski – made from the nettle and milk, originates in the Tešanj district in northern central Bosnia and Herzegovina
• Trappista cheese – a traditional Bosnian semi-hard cow's-milk cheese
• Vlašić cheese – a highland cheese similar in its salty taste to Travnički, originates in the villages on Vlašić Mountain in central Bosnia and Herzegovina
• Bosnian Smoked Cheese – a smoked cheese derived from posni sir
• Kajmak - a creamy dairy product, similar to clotted cream
• Pavlaka - a soured cream product like crème fraîche

Tufahija

• Bosnian lokum[1]
• Baklava
• Halva
• Bombica
• Hurmašica – date-shaped pastry drenched in a sweet syrup (Agda)
• Gurabija – a type of round, flat shortbread cookie that is usually made with flour, sugar, and oil
• Jabukovača – pastry made of filo dough stuffed with apples
• Kadaif
• Krofna – filled doughnut
• Krempita
• Oblatna – Bosnian chilled dessert consisting of a cooked filling pressed between crispy wafer sheets
• Orašnica
• Palačinka (crêpe)
• Patišpanja – sponge cake
• Pekmez
• Rahatlokum (Turkish Delight)
• Ružica – similar to baklava, but baked in a small roll with raisins[2]
• Ruske Kape (trans. Russian Caps, plural)
• Šampita - a whipped meringue-type dessert with fillo dough crust
• Sutlijaš (rice pudding)
• Smokvara – a traditional dessert hailing from Herzegovina made of a dark-brown dough consisting of fig pekmez
• Šljivopita – Bosnian plum pie made with dried plums, walnuts and filo
• Tufahija – traditional Bosnian whole stewed apple stuffed with a walnut filling
• Tulumba – deep-fried dough sweetened with syrup

• Ajvar
• Vegeta
• Somun [3] and Ramadan somun (with Ćurokot seeds).[4]
• Pogača – Bosnian Pogača can be leavened or unleavened. It can be made from white flour, and a mix of two thirds to three quarters of wheat flour and the rest either barley, or rye
• Đevrek
• Lepinja
• Uštipci
• Kiflice

Wines are produced mainly in Herzegovina, in the regions of Mostar, Čitluk, Ljubuški, Stolac, Domanovići, and Međugorje.

• Medovina
• Kruškovac
• Pelinkovac
• Rakija
• Blatina
• Žilavka
• Šljivovica (plum brandy)

Bosnian coffee, with some Bajadera.

• Boza
• Salep
• Ajran
• Bosnian coffee
• Šerbe
• Rasol
• Kompot
• Zova (Elderflower juice)

• Sač
• Ibrik
• Džezva
• Tepsija – a type of shallow pan commonly used to bake pita or burek
• Sahan – a type of shallow cooking pan a, usually double-handed

• 
  Stuffed Collard Greens leaves
• 
  Sarma
• 
  Begova Čorba at Baščaršija.
• 
  Sarajevski somun
• 
  Sarajevo Ćevapi
• 
  Sarajevo Ćevapi
• 
  Cooked corn
• 
  Cooked corn
• 
  Boem šnita
• 
  Bosanska šnita
• 
  Sarajevski rahatlokum (Fruit mix)
• 
  Bosnian alcoholic beverages
• 
  Somun bread (Sarajevski Ćevapi)
• 
  Bosnian Ćevapi (Sarajevo)
• 
  Lamb on the spit Jablanica
• 
  Lamb on the spit (Jablanica)
• 
  Stuffed eggplant (Punjeni patlidžan)
• 
  Stuffed peppers
• 
  Cheese pie (sirnica)
• 
  Spinach pie
• 
  Bosnian pies in the shape of a wheel and strips
• 
  Bosnian meat platters
• 
  Spinach pie and cheese pie
• 
  Tulumba (cross section)
• 
  Bosnian pies
• 
  Cream pie
• 
  Lamb on the spit in Sarajevo
• 
  Stuffed peppers, tomatoes, and zucchini, oven-baked
• 
  Suho meso (Smoked meat)

• Tim Clancy, Bosnia & Herzegovina, The Bradt Travel Guide, 2004, pp. 93–97, ISBN 1-84162-094-7
• Darra Goldstein; Kathrin Merkle (eds.). Culinary cultures of Europe: identity, diversity and dialogue. Council of Europe. pp. 87–94. ISBN 92-871-5744-8.