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Bosnian cuisine is a mixture of the local regions such as the Balkan countries, Greece, Italy and Turkey, with many recipes coming from the Ottoman era. It uses some spices, but usually in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are often natural, consisting of little more than the natural ...
In 1933, the first street food vendor appeared in Maribor, Slovenia, who came from Leskovac, and served grilled meat, including ćevapčići. [16] In 1940, ten pieces cost one Yugoslav dinar. [17] In the second half of the 20th century, ćevapčići and other Oriental dishes became prominent in Croatian cuisine. [18]
In 2012, Lonely Planet included the Bosnian burek in their "The World's Best Street Food" book. [ 30 ] [ 35 ] Eaten for any meal of the day, in Bosnia and Herzegovina the burek is a meat-filled pastry, traditionally rolled in a spiral and cut into sections for serving.
It is also popular in North Macedonia, Montenegro and Bosnia and Herzegovina. A similar meal is eaten in Slovenia but with Slovenian potica instead of cake. Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from West Asia.
Bosnian cuisine reflects a balance of Western and Eastern influences. Due to almost 500 years of Ottoman rule, Bosnian food is closely related to Turkish, Greek, and other former Ottoman and Mediterranean cuisines. [23] However, years of Austrian rule can be detected in the many influences from Central Europe.
Bosnia and Herzegovina portal Wikimedia Commons has media related to Cuisine of Bosnia and Herzegovina . The main article for this category is Bosnia and Herzegovina cuisine .
Greg DuPree Food Stylist: Chelsea Zimmer Prop Stylist: Julia Bayless. Get The Recipe. Tips For Making Cocoa Puff Bars.
Bosnian meat platter that contains, among other things, ćevapi, which is considered the national dish of Bosnia and Herzegovina. Bosnian cuisine uses many spices, in moderate quantities. Most dishes are light, as they are boiled; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish.