In this article, we are going to deeply explore the topic of Bosnia and Herzegovina cuisine, a topic that has captured the attention of many people in recent years. Bosnia and Herzegovina cuisine has generated great interest and debate in different areas, from science to politics, including popular culture. Throughout this article, we will examine the different aspects of Bosnia and Herzegovina cuisine, from its origins and evolution, to its impact on today's society. Additionally, we will discuss the opinions and perspectives of experts on the topic, as well as the personal experiences of those who have been directly involved with Bosnia and Herzegovina cuisine. This article aims to provide readers with a broad understanding of Bosnia and Herzegovina cuisine and encourage critical reflection on this topic that is so relevant today.
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.