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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 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.
The similarities within Balkan cuisine are partly due to the common natural environment of the Balkans which provides similar food ingredients. [21] Many dishes and recipes across the Balkan region are referred to using the same vocabulary, albeit with national variations. [22]
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]
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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]
Pages in category "Bosnia and Herzegovina cuisine" The following 53 pages are in this category, out of 53 total. ... Bosnian pot; Bosnian smoked cheese; C. Ćevapi;
In Bosnian cuisine, Ružice is the name of the regional variant of baklava. [88] Baklava also exists in Romanian cuisine, being known as baclava in Romanian. It is one of the most preferred desserts among Romanians together with the Kanafeh (cataif) and the sarailia.