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 ćevapi, burek, dolma, sarma, pilav (pilaf), gulaš (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.
Ćevapi – Bosnian kebabs: small grilled meat sausages made of lamb and beef mix; served with onions, sour cream, ajvar and Bosnian pita bread (somun)
Čevapi.....
Pljeskavica - a patty dish
Begova Čorba (Bey's Stew) – a popular Bosnian soup (chorba) made of meat and vegetables
Filovane paprike or punjena paprika – fried bell peppers stuffed with minced meat
Sogan-dolma – onions stuffed with minced meat
Popara – bread soaked in boiling milk or water and spread with kajmak
Ćufte – meatballs
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, and one with potatoes krompiruša. All these varieties are generically referred to as pita (Bosnian for "pie").
Sarma – meat and rice rolled in pickled cabbage leaves
Grah – a traditional bean stew with meat
Japrak – grape leaves stuffed with meat and rice
Musaka – a baked dish made of layers of potatoes (or cabbage or egg plant)and minced beef
Bosanski Lonac – Bosnian meat stew cooked over an open fire
Tarhana - typical Bosnian soup with homemade pasta
Sudžuk - (Sujuk) – spicy beef sausage
Suho meso – air-dried meat similar to Italian bresaola
Dolma - stuffed grape leaves with rice
Livno cheese (Livanjski sir) - a dry yellow cheese from the west Bosnian town of Livno and surrounding villages
Tešanjski– made from the nettle and milk, originates in the Tešanj district in northern central Bosnia and Herzegovina
Travnički – a white feta-like cheese from the Travnik district in central Bosnia and Herzegovina
Vlašićki – a highland cheese similar in its salty taste to Travnički, originates in the villages on Vlašić Mountain in central Bosnia and Herzegovina
Kajmak - a Turkish creamy dairy product, similar to clotted cream
Pavlaka - a soured cream product like crème fraîche
Baklava – flaky pastry with a filling of nuts, drenched in sugar syrup or honey
Gurabija
Halva
Hurmašica – date-shaped pastry drenched in a sweet syrup
Jabukovača – pastry made of filo dough stuffed with apples
Kadaif
Kompot – a cold sweet drink made of cooked fruit
Krofna - filled doughnut
Krempita
Oblande
Orasnica - walnut cookie
Palačinka (crêpe)
Pekmez
Rahatluk – lokum (Turkish Delight)
Ružica – similar to baklava, but baked in a small roll with raisins
Ruske Kape (trans. Russian Caps, plural)
Šampita - a whipped marshmallow-type dessert with fillo dough crust
Slatko (made from different fruits)
Sutlijaš (rice pudding)
Tufahija – whole stewed apple stuffed with a walnut filling
Tulumba - deep-fried dough sweetened with syrup
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