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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 ]
العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
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Bosnian pot (Bosanski lonac) is a Bosnian stew, [1] [2] a culinary speciality, [3] appreciated for its rich taste and flexibility. Recipes for Bosanski lonac vary greatly according to personal and regional preference, but the main ingredients generally include chunked meat and vegetables. [4] Mixed meats may be used in the dish. [5]
TasteAtlas, an encyclopedia of traditional dishes, in their presentation of the 100 best pastries in the world ranked Bosnian and Herzegovinian traditional pastry dishes, putting zeljanica above burek, sirnica and krompiruša.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Bosnian_cuisine&oldid=412979064"This page was last edited on 9 February 2011, at 21:08
Balkan Treat Box debuts a 1,825-square-foot space in Webster Groves, a suburb outside of St. Louis, with wood-fired flatbreads, grilled beef sausages, and a Bosnian-inspired cheeseburger.