In this article, we will explore the fascinating world of Bosnia and Herzegovina cuisine. From its origins to its impact on today's society, we will immerse ourselves in a detailed analysis that will allow us to understand its importance in different areas. Bosnia and Herzegovina cuisine has been the subject of interest and debate over time, its implications have transcended cultural and generational barriers. Through this journey, we will seek to unravel the mysteries and curiosities surrounding Bosnia and Herzegovina cuisine, in an attempt to shed light on its relevance in the current context.
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.