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Ćevapi – Bosnian kebabs: small grilled minced meat links made of lamb and beef mix; served with onions, kajmak, ajvar and Bosnian pita bread (somun) Pljeskavica – a patty dish; Begova Čorba (Bey's Stew) – a popular Bosnian soup made of meat and vegetables; Punjena paprika – bell peppers stuffed with minced meat and rice cooked in a stew
Ćevapi (Cyrillic: ћевапи, pronounced [tɕeʋǎːpi]) or ćevapčići (formal: diminutive; Cyrillic: ћевапчићи, pronounced [tɕeʋǎptʃitɕi]) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans).
Pages in category "Bosnia and Herzegovina cuisine" The following 53 pages are in this category, out of 53 total. This list may not reflect recent changes. *
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. Bosnian cuisine uses many spices, but usually in very small quantities. Most dishes are light, as they ...
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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.
Balkan cuisine is characterised by very diverse, strong and spicy food. [ 14 ] [ 15 ] Pickled vegetables and small hot peppers are common ingredients, [ 16 ] with peppers appearing in ajvar spread. [ 6 ]
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 ]