Bosnian cuisine
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Bosnian cuisine includes the traditional food, cooking, and eating habits of the people of Bosnia and Herzegovina. Bosnian cuisine is balanced between Western and Eastern influences. Bosnian food is closely related to Turkish, Middle Eastern and other Mediterranean cuisines. However, due to years of Austrian rule and influence, there are also many culinary influences from Central Europe.
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[edit] 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, zucchini, dried and fresh beans, plums, milk, paprika and cream called pavlaka. Typical meat dishes include primarily beef and lamb. Some local specialties are ćevapčići, burek, dolma, sarma, pilav, 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 (region)
Bosnians have a special way of cooking; traditional meals are very appreciated especially in the old town. In the big cities like Sarajevo, Zenica, and Tuzla, you can find restaurants with specifically Mediterranean cuisine. A traditional Bosnian meal cannot exclude meat. Traditional desserts include milk and milk products like cream. Baklava is a traditional dessert which contains sweet nuts and honey in pastry. In Bosnia, hamburgers called pljeskavica are made in a special type of bread named pita bread. Bosnian salads are generally prepared with mixed tomatoes, lettuce, onion, pepper and cheese. Many pickled foods are served as salads for a meal, such as pickled cucumbers, tomatoes, peppers, onions. In the Bosnian cuisine the salads are usually accompanying the main dish but it also can be eaten separated. The most frequent type of meat consumed by Bosnians is beef. Bosnians prefer smoked meat: smoked ribs, smoked neck or smoked sausages. They serve smoked meat uncooked on a platter or they fry it on a grill and serve it with boiled vegetables like beans and potatoes. But more common meat dishes are served with mashed or fried potatoes. Other important dishes that include meat are filovane paprike, made of fried peppers stuffed with minced meat and spices, and japrak, which is cabbage rolls stuffed with beef meat and rice.
[edit] Meat dishes
- Ćevapi – Bosnian kebabs: small grilled meat sausages made of lamb and beef mix; served with onions and pita bread
- Pljeskavica - is a patty dish
- Begova Čorba – a popular 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
- Bečka Šnicla - wiener schnitzel
- 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 - grain, such as rice or cracked wheat, browned in oil, and then cooked in a seasoned broth
- Gulaš – meat stew, served with mashed potatoes
- 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 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[citation needed]
- Bamija – okra and veal stew
- Dolma - stuffed grape leaves with rice
- Paprikaš - meat and pepper stew
- Punjene tikvice
- Ražnjići - shish kebab
- Bošćaluk - a minced meat pie
[edit] Vegetable dishes
- Đuveč – vegetable stew, similar to the Romanian ghiveci, the Bulgarian gjuvec, and the Hungarian lecso
- Grašak – pea stew
- Kačamak – a traditional Bosnian dish made of cornmeal and potatoes
- Kljukuša – grated potatoes mixed with flour and water and baked in an oven; a traditional dish in the region of Bosanska Krajina
- Sataraš – a dish made with bell peppers, eggplants, onions and tomatoes
- Turšija – pickled vegetables
- Gibanica - pastry dish, usually made with white cheese
- Buranija
[edit] Cheeses
- Livno Cheese
- 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
- Livanjski – a dry yellow cheese from the west Bosnian town of Livno and surrounding villages
- Cincar – a dry yellow cheese from the Cincar Mountain, located in western Bosnia close to the town of Livno
- Mladi sir – "young cheese" in Bosnian: fresh white unsalted cheese, often served garnished with cream
- Kajmak – cream skimmed from milk
[edit] Desserts
- Tufahije – whole stewed apples stuffed with a walnut filling
- Baklava – flaky pastry with a filling of nuts, drenched in sugar syrup or honey
- Ružica – similar to baklava, but baked in a small roll with raisins
- Hurmašice – date-shaped pastry drenched in a sweet syrup
- Rahatluk – lokum
- Sutlijaš - rice pudding
- Tulumbe - deep-fried dough sweetened with syrup
- Kadaif
- Oblande
- Krofne
- Pekmez
- Halva
- Štrudla
- Palačinke (crepes)
- Kompot – a cold sweet drink made of cooked fruit
- Jabukovača – pastry made of filo dough stuffed with apples
- Šampita
- Krempita (custard pie)
- Ruske Kape
[edit] Relishes/Bread
[edit] Alcoholic beverages / beverages
Wines are produced mainly in Herzegovina, in the regions of Mostar, Citluk, Ljubuski, Stolac, Domanovici, and Medugorje.
- Pelinkovac
- Rakija
- Blatina
- Stankela
- Žilavka
- Boza
- Ajran
- Salep
- Bosnian Coffee (Bosanska Kahva)
Local spirits are distilled from plums, pears, or grapes, with alcohol content of 45% and higher.
- Šljivovica (plum brandy)
- Kruške (pear brandy)
[edit] Kitchenware
[edit] References
* Tim Clancy, Bosnia & Herzegovina, The Bradt Travel Guide, 2004, pp. 93–97, ISBN 1-84162-094-7 * Darra Goldstein; Kathrin Merkle, Fabio Parasecoli, Stephen Mennell, Council of Europe. Directorate General IV-Education, Culture and Heritage, Youth and Sport. Culinary cultures of Europe: identity, diversity and dialogue. Council of Europe. pp. 87–94 . ISBN 9287157448. http://books.google.com/books?id=1Dz0srxxDFoC.
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