OPĆENITO

When we talk about Bosnian traditional cuisine, we must say that it is very famous in the world.
When you visit Bosnia and Herzegovina, you will not be able to resist tasting varied and tasty
dishes

Bosnia and Herzegovina cuisine is balanced between Western and Eastern influences. The food is closely
related to former Yugoslav, Middle Eastern, and other Balkan cuisines.

Traditional food is often prepared with meat, and meals are plentiful and delicious. The meat is of
extraordinary quality, often organic, and well prepared. Meat is the ingredient of some of the most
popular Bosnian dishes such as bosanski lonac, ćevapi, begova čorba, burek, and grah.

So in traditional cuisine, meat is a very commonly used ingredient. I have prepared a menu with
traditional Bosnian meals without meat

Tarhana supa

Tarhana soup is a well loved soup in Bosnia, as well as in some other countries such
as Greece, Turkey, Albania, Bulgaria, Egypt, etc. The noodles are made from sour
dough and give a soup that specific taste and tomato sauce just enhances its flavor.
Tarhana soup can be made in several different ways and with various ingredients.
Uštipci

Uštipci are basically balls of fried dough. Whether savory or sweet, they are popular throughout the
Western Balkans in many different varieties.

Uštipci have almost always been served as crispy, greasy, savory snacks, and usually with assorted
cheeses and kajmak— a deliciously-creamy, cheese-like spread.

PITA

Since traditional cheese pie is the dish that is prepared fast and easy, and doesn’t require many
groceries, it has spread very fast and became popular all over Balkan. Records of this meal exist since
12th century.

Pita – the absolute champion of Bosnian street food, especially for travelers. The reason is simple, there
are five popular variations of this dish, and three of them are suitable for vegans/vegetarians – a rarity in
this ‘land of meat’. Another legacy of the Ottoman Empire, pita is a thin pastry dough stuffed with either
meat, potatoes, cottage cheese, spinach and squash. Still, the most popular version of this dish is - of
course - burek or meat pie. Bosnian pita can literally be found throughout the entire country and is
usually served with sour cream or yoghurt.
kljukuša

Well, kljukuša is a traditional Bosnian dish made by grated potatoes mixed with flour and water or
milk/yogurt/cream. It's baked in an oven until golden and crisp on the outside and soft inside

It is traditionally a Bosnian dish and one of the most famous dishes in Bosanska Krajina. It is still in the
Ottoman times, and because of its relatively easy preparation it is one of the basic dishes of Old Bossa
cuisine. Kljukuša was a delicacy and it was made for special occasions such as weddings, youth outreach,
etc.

Baklava

It is believed that the Assyrians at around 8th century B.C. were the first people who put together a few
layers of thin bread dough, with chopped nuts in between those layers, added some honey and baked it
in their primitive wood burning ovens. This earliest known version of baklava was baked only on special
occasions. In fact, historically baklava was considered a food for the rich until mid-19th century.

tufahije

Tufahije (singular: tufahija) are a sweet dessert from Bosnian made of apples poached in sugar water,
stuffed with nuts (walnuts or almonds), and topped with whipped cream or creme fraiche. Often called
the “National Dessert of Bosnia,” it is not only common in Bosnia-Herzegovina, but also in Serbia and
Macedonia. People say that tufahije were first made in Persia, and then brought to the region of the
Balkans during the spread of the Ottoman rule. In fact, the word tufahija originally comes from the
Arabic word tuffàh (Arabic: ‫)تفاحة‬, which means apple.

Halva

Halva is a delicious meal that springs from the Middle East. The most commonly encountered Bosnia
halva sesame This species of halves is also best known in Europe and America.

By 1908 in Sarajevo there was a charity halvadžiluk.

Kahva

Bosnian coffee is a part of the Bosnian and Herzegovinian identity. It is the symbol of the country and a
part of its tradition The coffee is poured into fildzan which is a small cup and often served with rahat
lokum and glass of cold water.