Bosnia and Herzegovina cuisine

src: s3.amazonaws.com

Bosnia and Herzegovina cuisine (Bosnian: Bosanska kuhinja) is balanced between Western and Eastern influences. The food is closely related to former Yugoslav, Middle Eastern, and other Balkan cuisines.

Video Bosnia and Herzegovina cuisine

Ingredients

Bosnian cuisine uses many spices, but usually in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, bell peppers, cucumbers, carrots, cabbage, mushrooms, spinach, courgette, dried and fresh beans, plums, milk, paprika and cream called pavlaka and kajmak. Typical meat dishes include primarily beef and lamb. Some local specialties are ?evapi, burek, dolma, sarma, pilav (pilaf), gula? (goulash), ajvar and a whole range of Eastern sweets. The best local wines come from Herzegovina where the climate is suitable for growing grapes. Plum or apple rakija, is produced in Bosnia.

Maps Bosnia and Herzegovina cuisine

Meat dishes

src: media1.trover.com

Vegetable dishes

• ?uve? - vegetable stew, similar to the Romanian ghiveci and Bulgarian gjuvec
• Gra?ak - pea stew
• Ka?amak - a traditional Bosnian dish made of cornmeal and potatoes
• Kljuku?a - grated potatoes mixed with flour and water and baked in an oven; a traditional dish in the region of Bosanska Krajina
• Satara? - a dish made with bell peppers, eggplants, onions and tomatoes
• Tur?ija - pickled vegetables
• Buranija - Diced squash mixed with flour and then baked
• Bamija

src: c8.alamy.com

Cheeses

• Livno cheese (Livanjski sir) - a dry yellow cheese from the west Bosnian town of Livno and surrounding villages
• Te?anjski- made from the nettle and milk, originates in the Te?anj district in northern central Bosnia and Herzegovina
• Travni?ki - a white feta-like cheese from the Travnik district in central Bosnia and Herzegovina
• Vla?i?ki - a highland cheese similar in its salty taste to Travni?ki, originates in the villages on Vla?i? Mountain in central Bosnia and Herzegovina
• Suhi Sir - a smoked cheese derived from posni sir.
• Kajmak - a Turkish creamy dairy product, similar to clotted cream
• Pavlaka - a soured cream product like crème fraîche

src: cdn.theculturetrip.com

Desserts

src: c8.alamy.com

Relishes, seasoning and bread

• Ajvar
• Ramadan pita
• Vegeta
• Somun and Ramadan somun (with ?urokot seeds).
• Poga?a
• Djevrek
• Lepinja
• U?tipci
• Meze

src: i.ytimg.com

Alcoholic beverages

Wines are produced mainly in Herzegovina, in the regions of Mostar, ?itluk, Ljubu?ki, Stolac, Domanovi?i, and Me?ugorje.

• Medovina
• Kru?kovac
• Pelinkovac
• Rakija
• Blatina
• ?ilavka
• Local spirits are distilled from plums, pears, or grapes, with alcohol content of 45% and higher.
• ?ljivovica (plum brandy)

src: d1bvpoagx8hqbg.cloudfront.net

Non-alcoholic beverages

• Boza
• Salep
• Ajran
• Bosnian coffee
• ?erbe
• Elder juice

src: www.theminimalistninja.com

Kitchenware

• Sa?

src: cdn.theculturetrip.com

Gallery

src: i.ytimg.com

References

src: d1bvpoagx8hqbg.cloudfront.net

Further reading

• Tim Clancy, Bosnia & Herzegovina, The Bradt Travel Guide, 2004, pp. 93-97, ISBN 1-84162-094-7
• Darra Goldstein; Kathrin Merkle (eds.). Culinary cultures of Europe: identity, diversity and dialogue. Council of Europe. pp. 87-94. ISBN 92-871-5744-8. 

src: thumb10.shutterstock.com

External links

• Kuhar.ba
• Bosanskikuhar.ba
• Traditional Bosnian Cuisine

Source of the article : Wikipedia