Bosnian cuisine

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Ražnjići are a traditional meal of the Bosnian-Herzegovinian cuisine

The term Bosnian-Herzegovinian cuisine (often abbreviated also Bosnian cuisine ) encompasses various regional cooking styles and culinary specialties in Bosnia and Herzegovina . Like the history and culture of the country, it is strongly influenced by the country’s rulers who have changed over the centuries. Bosnian cuisine is part of Balkan cuisine and has great overlaps with Turkish and Mediterranean cuisine . In addition, influences of Austrian and Hungarian cuisine from the time of the monarchy can be seen.

features

Despite western influences, Bosnian cuisine is very similar to Eastern European cuisine, especially Macedonian cuisine. Meat is the focus of Bosnian dishes. Meat dishes are available in various versions, both cooked and grilled, baked or air-dried. Special specialties are goats grilled over an open fire. or lamb. Ražnjići and Ćevapčići are among the most famous meat dishes in Bosnian cuisine . The meat dishes are usually served in large portions and strongly seasoned.

In many places today you can also get fast food . In addition to international classics such as hamburgers, pizza and doner kebabs, pita and burek are the main items sold.

Bosnian-Herzegovinian dishes

Appetizers

  • Meze : cold platter consisting of ham, bacon and sausage, boiled eggs, vegetables (often pickled cucumbers) and ajvar or kajmak as well as various types of cheese (sheep cheese, kačkavalj ...)

Meat dishes

Ćevapčići with onion in a pita
  • Ćevapčići : grilled rolls made from minced meat
  • Pljeskavica : grilled seasoned minced meat patty with a mixture of pork, beef and lamb
  • Begova Čorba : stew with chicken, vegetables and okra pods
  • Stuffed peppers or Filovana paprika: peppers stuffed with minced meat and rice
  • Dolma : grape leaves stuffed with lamb and rice
  • Köfte : strongly seasoned, fried, baked or grilled meatballs
  • Meso ispod sača Meat (usually lamb) cooked in large metal dishes with a cast iron lid over an open fire. Ash and glowing coal are also placed on the lid.
  • Pilaf : oriental rice dish with meat
  • Burek : puff pastries with different fillings such as minced meat, spinach, cream cheese or potatoes
  • Bumbar (food) : tripe stuffed with beef
  • Jahnija : traditional meat stew with vegetables, seasoned with garlic, onion and black pepper
  • Kvrguša : chicken baked in batter
  • Klepe : dumplings filled with minced meat
  • Sarma : meat and rice rolled in pickled cabbage leaves
  • Raštika : meat and rice rolled in cabbage leaves
  • Grah : traditional dish made from kidney beans, peppers, onions, root vegetables, garlic and meat
  • Hercegovački Japrak : minced meat and rice rolled in vine leaves
  • Musaka : casserole with layered eggplant and minced meat
  • Bosanski Lonac : stew with meat and various vegetables
  • Tarhana : Bosnian soup with homemade pasta and vegetables
  • Sucuk : heavily seasoned raw sausage made from beef or veal and lamb
  • Suho meso : smoked beef or pork
  • Ražnjići : grilled meat skewers

Cheese ( sirevi )

Suhi sir
  • Livanjski sir : hard cheese from the region around Livno . Originally it was made from sheep's milk, today a mixture of sheep and cow's milk is used.
  • Tešanjski : cheese made from nettles and milk from the Tešanj region
  • Travnički sir : low-fat cream cheese made from sheep's milk from Vlašić .

Desserts ( kolači )

Gurabiya

literature

  • Marko Plešnik: Bosnia and Herzegovina. On the way between Adria and Save , Trescher Verlag , Berlin 2016, 5th edition, pp. 82–85

Individual evidence

  1. ↑ Orašnica in testatlas.com (accessed on April 3, 2020)
  2. ↑ Pekmerz on haselherz.de (accessed April 4, 2020)