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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
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. *
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.
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 ...
[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 same spiral filled with cottage cheese is called sirnica , with spinach and cheese zeljanica , with potatoes krompiruša , and all of them are generically referred to as pita .
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
In the second half of the 20th century, ćevapčići and other Oriental dishes became prominent in Croatian cuisine. [18] The Leskovac-styled grilled meat, including ćevapčići, have today become part of everyday-diet in Slovenia. [19] Today, ćevapčići are found outside former Yugoslavia in the diaspora communities.
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.