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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 dry piquant low-fat smoked cheese; Kajmak – a creamy dairy product, similar to clotted cream; Pavlaka – a soured cream product like crème fraîche
Tufahije (singular: tufahija) is a dessert made of walnut-stuffed apples poached in sugar water. It is very popular in Bosnia and Herzegovina, Serbia, Bulgaria, and Croatia. The Bulgarian pechani yabalki are also stuffed with walnuts, but are usually baked, not poached. [1]
In Bosnia and Herzegovina, Serbia, and Montenegro, the dish is known as krempita 'cream pie'. It is usually prepared with puff pastry dough. [8] The filling is usually pure thick custard, less commonly combined with meringue (whipped egg whites and sugar) creme. A similar recipe with only meringue filling is called Šampita.
2.6 Bosnia and Herzegovina. 2.7 Brazil. 2.8 Bulgaria. 2.9 Canada. 2.10 ... The word "dessert" originated from the French word desservir "to clear the table" and the ...
Kalburabastı (sometimes spelled kalbura bastı [1]) or kalburabasma [citation needed] (Turkish, also known as hurmašice in Bosnia and Herzegovina, and throughout the rest of former Yugoslavia as urmašice), and sometimes also known under the name of hurma, are syrup-drenched pastries [2] that have a riddled appearance.
Trileće in Višegrad (Bosnia and Herzegovina). A variety of tres leches known as trileche, trileče or trileçe. Its Albanian and Turkish varieties are referred to as trileçe. [14] [15]. It is a caramel topped version of tres leches and it became popular in the Balkans and Turkey.
Zeljanica in Bosnia and Herzegovina is a savory pie filled with spinach, or sometime chard (in Serbo-Croatian blitva); the word burek (Turkish börek) is a pie filled with minced meat. [ 4 ] [ 5 ] [ 6 ]
In Bosnia and Herzegovina, it is occasionally referred to as peksimeti. In Monetnegro and parts of Herzegovina, a variant of this dish made with yeasted dough is called priganice, coming from the verb prigati, meaning "to jump", reflecting the dough jumping in the pan while frying.