Savory Dishes

Pita is a savory pastry that is popular in Bosnia and Herzegovina and throughout the Balkans. It is made with phyllo dough that is filled with a variety of ingredients […]

Indulge in Ćevapi, Bosnia and Herzegovina’s favorite grilled minced meat sausages, seasoned to perfection and served with somun or lepinja bread, onions, and kajmak. Sample this iconic dish at local Ćevabdžinicas across the country, each offering its own regional twist. Whether you’re in Banja Luka, Travnik, Mostar, Sarajevo, or Tuzla, the debate on the best Ćevapi destination continues. Experience the tradition of eating with your hands, enhanced by toothpicks.

Embark on a Balkan culinary odyssey with uštipci, fried dough delights celebrated across the region. Also known as peksimeti, fritule, and miške in Bosnia, Croatia, and Slovenia respectively, these golden nuggets encapsulate Balkan cuisine’s essence. Made from a simple blend of flour, water, yeast, and salt, uštipci offer a crispy, golden delight. Buckwheat flour variations provide a healthy twist, while Hercegovački uštipci, notably larger, offer a versatile snack. Indulge at Pizza Restaurant Nišići or savor the unique “Hercegovački uštipci s lučnicom” at Hajdučke vrleti Blidinje.

Dolma is a beloved dish made from stuffed vegetables like peppers, zucchini, eggplants, tomatoes, or onions. The filling usually includes meat, rice, and spices, topped with a warm tomato-based sauce. A variation, sarena dolma, uses a mix of vegetables for a colorful and flavorful experience. When wrapped in grape leaves or leafy greens, it’s called sarma. Enjoy dolma & sarma with yogurt, mashed potatoes, and crusty bread.

…Bosnian ravioli… Klepe are a traditional Bosnian dish similar to dumplings or ravioli, filled with minced meat (usually beef or lamb) and served in a hot soup broth. They are

Experience the authentic taste of Bosnia and Herzegovina with traditional dish, Topa. Made with butter and homemade sour cream (optionally eggs, smoked cheese, Vlašić cheese, and various other cheese varieties can be incorporated), Topa is a must-try delicacy. Served warm, it’s a staple during Ramadan iftars, often debated whether to enjoy before or after the customary Begova čorba. Explore Bosnian culture through Topa, accompanied by hot somun bread for dipping.

Trout is considered the unrivaled queen of fish, with its phenomenal taste appealing even to non-fish lovers. Found in fast-flowing mountain rivers and streams with clear, oxygen-rich water, Bosnia and

Hadžijski ćevap, named after the pilgrims going on the Hajj, is a dish traditionally prepared for its convenience during travel. It is made with a combination of chicken and veal,

Tarhana is a unique Bosnian dish consisting of dried, grated dough mixed with flour, salt, and eggs. This mixture is then cooked in a flavorful broth with a variety of

Buranija is a delicious Bosnian stew that showcases the freshness of green beans and the richness of tender veal. This flavorful dish is seasoned with a blend of spices including

Bosanski lonac, also known as Bosnian pot, is a time-honored stew that showcases large, tender chunks of meat and an array of vegetables simmered in a clay pot for hours.

Kalja, a rustic dish with roots in Bosnia and enjoyed in various forms across Serbia and Croatia’s Lika region, is a hearty delight. Originally crafted using lamb or sheep meat

Popara, the beloved Balkan bread mash, is a versatile dish cherished across the region. It offers a clever solution to repurpose leftover bread into a satisfying family meal. The key

Kvrguša, a cherished Bosnian specialty, showcases a delightful interplay of dough and tender chicken. While it has strong associations with Bosanska Krajina and Kozarac, it is enjoyed throughout the country.

Begova čorba is a delectable Bosnian chicken soup that serves as a delightful warm appetizer. This traditional dish features chicken, okra (known for its reputed aphrodisiac properties), and a medley

…kljukuša in Bosnia = izlivača in Hercegovina… Kljukuša, a traditional Bosnian dish with roots in the Ottoman Empire, is a flavorful pie-like creation. Made with a simple dough of flour,

Somun, a cherished bread in Bosnian cuisine, is also known as lepina or lepinja. Made from white flour, it’s round, approximately 20 cm in diameter, and 1 cm thick. While called “somun” in Sarajevo, other regions and former Yugoslav countries use it for elongated bread. This tasty staple accompanies various Bosnian dishes like ćevapčići and pljeskavice. During Ramadan, somun gains special significance, often topped with churekot, serving as a post-fast meal essential.

Savor the exquisite flavors of Bosnian cuisine with buredžici, delightful miniature versions of the beloved burek. Made with layers of delicate phyllo dough and savory minced meat, these small spirals

Embark on a gastronomic journey with sać cooking, an ancient technique using a bell-shaped vessel. Slow-cook meats, vegetables, and seafood with olive oil, herbs, and more, preserving flavors and aromas.