This article will address the topic of Bosnia and Herzegovina cuisine, which has generated great interest and controversy in recent times. Bosnia and Herzegovina cuisine is a topic that has captured the attention of experts, academics and the general public, due to its relevance and impact on different aspects of daily life. Through detailed analysis, the implications, challenges and possible solutions related to Bosnia and Herzegovina cuisine will be explored, with the aim of offering a complete and balanced perspective on this topic. In addition, different points of view and discussions that have arisen around Bosnia and Herzegovina cuisine will be presented, in order to provide the reader with a broad and enriching vision of this topic.
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.