In this article we are going to explore the fascinating world of Bosnia and Herzegovina cuisine. From its origins to its relevance today, Bosnia and Herzegovina cuisine has played a crucial role in various aspects of society. Over the years, Bosnia and Herzegovina cuisine has been the subject of study and interest by experts and fans, who have tried to unravel its mysteries and understand its impact on our daily lives. Through this article, we will delve into the history, evolution and meaning of Bosnia and Herzegovina cuisine, with the purpose of shedding light on this exciting and relevant topic.
Meat under sač (meso ispod sača) – a traditional way of cooking lamb, veal, or goat under a metal, ceramic, or earthenware lid on which hot coals and ashes are heaped
Pilav (pilaf) – grain, such as rice or cracked wheat, browned in oil, and then cooked in a seasoned broth
Burek – a meat-filled flaky pastry, traditionally rolled in a spiral and cut into sections for serving. The same dish filled with cottage cheese is called sirnica, one with spinach and cheese zeljanica, one with squash/zucchini called tikvenjača, and one with potatoeskrompiruša. All these varieties are generically referred to as pita (Bosnian for "pie").
^"Ramazanski somun". moje-zdravlje.ba. 3 September 2015. Archived from the original on 29 June 2015. Retrieved 3 September 2015.
Further reading
Tim Clancy, Bosnia & Herzegovina, The Bradt Travel Guide, 2004, pp. 93–97, ISBN1-84162-094-7
Darra Goldstein; Kathrin Merkle (eds.). Culinary cultures of Europe: identity, diversity and dialogue. Council of Europe. pp. 87–94. ISBN92-871-5744-8.