Bosnian Cook

Bosnia's cuisine with its special dishes satisfying to even the most exacting palate, concocted with as much inventiveness as the stories of the Arabian Nights . Bosnia is a gastronomic country in the highest sense of the word.


Bosnian coffee

Historically coffee stems from the kingdom of Kaffa in Ethiopia, from where it gained its name. In one of the oldest legends about coffee a certain shepherd Khalid is mentioned who after watching how sprightly his goats were after they have eaten the fruits from the bush of coffee, he decided to consume them himself.  Since he noticed a similar effect he spread the news to all his people in the tribe about a magical plant and its fruit and the others also started consuming it. 





The biggest merit for the popularity of coffee and its overall acceptance in the world is owed to the Arabs. They called it gahva which could be translated as "potable juice" and that name came from the Turks into Bosnia. In Arabia coffee was initially used as a remedy which is witnessed by Rhazes, an Arabian philosopher from the ninths century, who wrote that coffee cured sciatica. A few centuries later a few other medical merits were added to coffee and it was claimed that it strengthened the organism, had a positive effect on skin, that it cleans the skin and refreshes it.





About coffee and its role in the traditional life through social but also economic aspects of Bosnia and Herzegovina we could write dozens of chapters or even a whole book. In the life of the Bosnian folk, drinking of coffee is an everyday ritual which carries in itself a strong social effect; over coffee people socialise, meet, bring mutual conclusions or business decisions but also rest and enjoy. The term "bake coffee/make coffee" clearly states that the Bosnian folk have their own, original way of preparing homemade Bosnian coffee. The preparation itself is a tradition connected to the entire ceremony which clearly alludes to the desire to enjoy or kahvendisanjem, in this beverage that invites people across the globe for socialisation, discussions and rest.


-"Let's go for coffee" or "Come over for coffee", is usually an invitation for a meeting and chat. We could say that coffee in Bosnia has a connecting role, bringing them closer to each other, nurturing friendship and love. It always calls for a dialogue. A pack of coffee and sugar is always brought over when one visits an elder person or someone who is dear to us. With that small gesture of affection we show respect towards an older person or a dear friend. Coffee is also one of the symbols of Ramadan since all of those who fast drink coffee first after their fast. Usually the coffee is drank first and only then one has dinner or iftar. Sehur is also ended with coffee drinking, a meal consumed before dawn, before fast.



About the popularity of this hot refreshing oriental beverage and attention which is dedicated by Bosnian people to the entire ceremony of preparation and drinking is best described by the description of the kitchen utensils used for making coffee. Therefore let us begin from the vessels which was in the past one of the irreplaceable vessels for coffee preparation - namely ibrik(ewer), about which Tvrtko Kanaet in his book Podveležje I podveležci writes the following: "It's a larger dish used to heat the water for coffee. The lower part is called dib and it is very protruded. It has a handle and a lid. There are large ones, which can carry 2 to 3 litres, especially among the richer households. It is always close to the fire. It contains hot water just for the preparation of coffee. Instead of water it is also used to heat up milk which is added to coffee. The coffee isn't "made" in the ibrik, but in a Džezva or Dževzi (coffee pot). It's cylindrical, near the bottom its wider and on top it has a bracket with a groove, which is used to pour coffee, and a handle which is bent at the end or expanded and beautified with ornaments.  Along with the coffee pot, in which one "prepares" or "makes" coffee there is also a šerbetnjak of coffee, after the first cups have been filled. The size is measured by the number of cups which a coffee pot contains. Cup holders can be found in a small number i.e. zarfovi made out of copper decorated with ornaments. There is also a coffee grinder, coffee and sugar box with a lid. As a rule the grinder and boxes are decorated, even with the simplest ornaments. We should also add a round, cylindrical coffee maker (dolaf)."

Until the advent of the grinder the baked coffee beans were beaten (or crushed) exclusively in a dibek. It is interesting to note that in Bosnia and Herzegovina the coffee is "baked" not "cooked", and that same verb in its entirety was used by the Turks. Only since 1878 since the Austrian occupation the term "cook coffee" can be heard. Today the term "pristaviti kahvu (put on coffee)" is also established.






Preparation of Bosnian coffee



Raw coffee is usually baked in a casserole inside an oven at 200 degrees until the beans attain their characteristic brown colour. After that the casserole with the beans is taken out and left to cool.  In order for the coffee to be as tasty as possible, the beans are ground in a hand grinder just before the preparation i.e. when one wants to drink coffee. In the ibrik (pot) the water is placed to boil which must not be brought to a boiling point, it must be removed from fire as soon as the first bubbles appear, which is a last phase before it boils. In the coffee pot one puts ground coffee and places it on fire, stirring so it doesn't burn. As soon as its recognizable fragrance is felt one pours water in the coffee pot and is stirred until it boils.

After the coffee is removed from fire a small amount of water is poured in the coffee pot "a few drops", for the sediment (or teljiva from the Turkish word telva) to lower to the bottom. Then it is poured into coffee cups which usually has a cube of sugar next to it or a Turkish delight. For a better sense and enjoyment of the aroma before drinking coffee one drinks a glass of water "to clear one's throat".

Coffee isn't traditionally drunk quickly, but slowly, to enjoy in it or kahvendiše. Older Bosnian people had a custom to place a dried carnation in the beans of coffee (Caryophyllus aromaticus Thunb.) and ground together in order for the beverage to have a stronger aroma and smell. For the Bosnian folk coffee is first of all a symbol of welcome and hospitality as evidenced by the traditional way of serving coffee during which, for the inhabitants of the household there is always an extra cup ready if an unexpected guest arrives (musafir). For every person which unexpectedly arrives while the inhabitants are drinking coffee it is said that they come "sa nafakom" i.e. with luck. With this we can conclude that coffee among the Bosnian people is a symbol of luck.





The magic of coffee



As we already mentioned coffee in Bosnia is prepared in a special way, specific to this country, and this description isn't only mentioned as a way of introduction to the preparation methods, but it is a necessary information in order to present the ancient ritual which is still today practiced by many Bosnian people in order to calm the tensions in marriage and in the family.

When there is tension in a marriage for some time among the partners followed by smaller or larger disputes, the woman undertakes the ritual of annulling negative energy. An empty džezva is heated on the stove and then removed and covered with a small saucer and left like that for three minutes. Coffee is then prepared in the above described way in it, and both partners drink this coffee. In the same way, it is believed that each džezva that is in the house needs to be covered in order to stop the entrance of negative energy inside a house or family.

And according to the belief of Bosnian witches coffee has magical powers which can purify each home from the negative energy and return the harmony. It is sufficient to at least once a month throw some ground coffee and sugar onto a heated stove and leave it for a few minutes to spread its fragrance around the house. After half an hour one can open the window in order for the negative energy to leave the house along with the fragrance.




Coffee and folk belief


Among the Bosnian there are dozens of superstitions about coffee, and these are just some of them:

You shouldn't pour coffee over your hand (on the right side) - your stomach will ache.

If the baked coffee beans crackle in the box, it is believed that guests will arrive soon.

When the coffee oozes out of the coffee pot on the stove - it is believed that there will be a material gain.       

It is said for a woman that drinks hot coffee that she isn't afraid of her husband.

A woman which likes to drink the sediment from coffee will marry a rich man.

If the woman often makes the coffee in such a way that it oozes on the stove is a sign that her husband loves her a lot.

To dream of coffee - worrying, if you dream of drinking coffee with others - you will worry for no reason.

When the foam forms a circle then the one who gets that cup can await some sort of gain, etc.





1 kg flour

500 ml  yoghurt

2 eggs

12 g dried yeast

500 ml water, salt, oil


Stir salt and yeast into flour; add eggs and yoghurt.

Stir while gradually adding water.

The dough should be solid but wet and sticky to touch.

Spread some flour onto a chopping board and put dough on it.

Cover the dough in flour so that it does not stick to your fingers while you cut it into finger shaped pieces (size: 4x4x15cm roughly).

Fry the dough fingers in oil until golden brown and serve immediately with a selection of mild cheeses and dips.




Ramadan in Bosnia



The most important celebratory, ritualized occasions in Bosnia and Herzegovina are Ramadan (Ramazan), Eid al-Fitr (Ramazanski Bajram), and Eid al-Adha (Kurbanski Bajram). These occasions are commemorated with tables overflowing with carefully prepared, often special foods.




Ramadan, the monthlong Muslim fast, is the major event in the Bosniaks (Bošnjaci) ritual calendar. Believers do not eat, drink, smoke, or have sex between sunrise and sunset. Families wake while it is still dark and eat a larger-than-usual breakfest, often including types of dishes served at midday and evening meals. Their evening meals also consist of more dishes than usual and often include dessert, which is not part of everyday meals. Ramadan is a period of intense devotional activity centered in the mosque and with much socializing in homes in the evenings. The evening meals, which break the day's fast, for example, are often shared with friends and neighbors. Eid al-Fitr is the celebration of the end of Ramadan, and Eid al-Adha is the commemoration, 40 days after Ramadan, of the saving of Abraham's (Ibrahim) son  through the sacrifice of a lamb instead.







Bosniaks would say prayer together during the day and then invite one another to their homes for iftar meals.




How to make Bosnian coffee?

Take some good coffee (Doncafe, the red packet
being my preferred version, I am far too much of a wuss to go for the super
strong green packet) and a Bosnian coffee maker thing that has a name but it
escapes me right now.

one tablespoon per person into the coffee maker thing

Heat up
the coffee a little. When you can smell it add some boiling water

Wait a while, but
pay attention. The coffee will soon start to bubble up. If you aren't paying
attention it will go all over the hobs.

Take off the heat
and add just a tiny bit more water

This will lead to a
creamy sort of froth that looks as if you have added milk.

Let stand for a
little while. Then pour into a cup


If you are Bosnian you will have already added a fair amount of sugar at the
beginning of the process with the coffee. You can now also dip a sugar cube into
the coffee as well, or even a Bosnian Delight (same as a Turkish Delight).

Bosanski lonac


You want your veg to be a decent size so they don’t dissolve into the stew.

Start with the seasoned meat.

Start with the seasoned meat.

Layer with veg (we left the peppers out of this one).

Layer with veg (we left the peppers out of this one).

Layer cabbage and seasoning.

Layer cabbage and seasoning.

Continue layering ingredients until the pot is full, then submerge ingredients with boiling water.

Continue layering ingredients until the pot is full, then submerge ingredients with boiling water.

It's not the prettiest dish--but one taste and you won't care.

It’s not the prettiest dish–but one taste and you won’t care.

Here’s the complete recipe:

Bosanski Lonac–Beef & Cabbage Stew

  • 1- 1.5 lbs beef chuck cut into cubes
  • 1 lg. carrot cut into large chunks
  • 5 potatoes cut into large chunks
  • 1/2 head of cabbage cut into chunks
  • 1/2 onion quartered
  • 2 tomatoes cut into chunks
  • 2 cubanel peppers cut into chunks (optional)
  • 1 bay leaf
  • 2 Tbs. vegeta (spice blend) separated
  • 2 Tbs. olive oil (separated)
  • Boiling water to cover
  • Salt & pepper to taste

Drizzle some of your olive oil in the bottom of your stew pot/ dutch oven. Sprinkle all of the beef with 1 Tbs. vegeta and layer half of it in the bottom of pot. Top with a layer of onion, carrots, potatoes, peppers and tomatoes. Top with a layer of cabbage. Sprinkle the cabbage with vegeta and drizzle some though not all of the leftover oil on top. Repeat the layers until you have no more ingredients. Tuck the bay leaf into the pot and add salt and pepper to taste. Add your boiling water to cover all of the ingredients and bring the whole pot to a boil. Lower the heat and simmer for 2 hours. Check if the stew is done by forking a piece of beef–if it’s fork tender, you’re ready to eat. If not, continue simmering and check every 15 minutes.

Yields: 4 – 6 servings


Pita sa sirom or Sirnica

Burek in Bosnia refers only to the meat pies while the rest of the pies are called pita. Traditional pitas in Bosnia are conveniently called by the "staring" ingredient in the filling: hence sirnica comes stuffed with cottage cheese (mladi sir), zeljanica combines spinach and cheese, krompiruša features potatoes and tikvenica is stuffed with zucchini. Bosnian pitas are shaped as huge snails fitting into a round tray or as smaller ovals with a few coils. Either way making these pitas call for Olympic dough rolling skills as the phyllo dough sheets are over two meters in diameter.

Ingredients (6 servings):

For the phyllo dough/jufka:

1 cup water 

1/2 tsp salt

4-5 tbsp sunflower oil

350 g flour

For the filling:

500 g cottage cheese

3 eggs

salt to taste



1. Make the dough or jufka: In a medium size bowl with high sides pour in water, add salt, sunflower oil and some flour. Stir energetically with a wooden spatula into a pancake dough. Continue adding flour and stirring until you get soft dough. You may need to add more water or flour as you go.  Now put the spatula aside, put some flour on your palms and start kneading the dough with your hands rather energetically - you are going to make a very well-knead dough. The phyllo dough has to be very elastic to be rolled into paper-thin sheets: the longer and more energetically you knead the more elastic dough y ou will get. For better kneading try to knead pressing the dough with your right palm against the left palm, occasionally throw the dough against the kneading surface with an effort and shake the bowl with the dough so the dough hits the sides of the bowl now and then. Grease a stainless container with sunflower oil, oil the dough ball and place in the container. Close the container, shake horizontally for the dough to take shape of the container. Put in the refrigerator for a few hours - best overnight - this will make the dough more elastic.

2. Prepare the filling: whisk the eggs, add salt and cottage cheese and whisk together - the filling will naturally be crumbly. Set aside.

3. Roll the dough: Preheat the oven to 200 C. Since the sheets of dough are traditionally made huge - about 2 meter in diameter - you need some creativity to get it done at a regular kitchen. Originally Bosnian women use a large table covered by clean cotton towels or sheets and a meter long wooden rolling pin. You may try your dining table or... I heard that some women in Bosnia spread a tablecloth on the floor. You may still divide the dough into smaller parts and go one by one if there is no way for you to go bigger - that way you will come up with smaller portion pies instead of a large one. This is how to go about the rolling. Sprinkle some flour on a tablecloth, place the dough from the fridge in the middle of the table cloth, flatten it with your palm slightly and start rolling into a very thin sheet.

Once you get about 3-5 mm thick sheet place the rolling pin on the edge of the phyllo dough closer to you, hold it in the middle and start coiling the dough rotating the stick outwards. The idea is to hold the rolling pin in the middle, coil one layer of the dough and then then smoothen the dough on the rolling pin by gliding your fingers apart, place them back in the middle and repeat until the whole sheet of the phyllo dough is coiled on the rolling pin. Now roll the pin with an effort, unroll the dough and repeat the procedure a few times. Sprinkle the flour now and then on the working surface so the dough does not stick. Another trick to master will be to coil half of the dough on the rolling pin, lift the pin holding it by one of the edges and while keeping it horizontal wave it as a flag for the dough to get even thinner under the own weight. The ultimate step is to spread the paper-thin dough on the towels and gently pull the edges to make them as thin as the rest of the dough sheet. It is not a major problem if the dough tears at the edges as it is so elastic and stretchable that during the pie-making you'll be able to "mend" it.

4. Make sirnica: Now we start making the pie. Drizzle the phyllo dough sheets with some oil and grounded corn. Plan your sirnica in such a way that the roll for one pie will be about 60 sm long. Sprinkle about 3-4 tbsp of the filling along one of the edges leaving about 5-6 sm on the outer side. Now fold the dough to cover the sprinkled filling with the remaining 5-6 sm of the dough; then slightly lift the edges of the tablecloth from the side of the dough sheet closer to you - the move will push your roll forward: let it make make 2-2.5 complete circles, cut it from the sheet and form a mega-sized oval snail. Place on a greased tray and continue with the rest of the dough. Bake at 200 C for about 30-40 minutes - use a toothpick to check if your sirnica is ready.



5. Let it Cool Down and Serve: Incline the tray to remove the excessive amount of grease, sprinkle some water over the sirnitca, use a brush to oil the top with the sunflower oil, cover with a towel and leave to rest and cool down for some time. Be patient: I remember my grandma doing the same with her yeast-based pies and we tried to sneak in, secretly uncover them to admire the mouth-watering toasted beauties and would get scolded for this as we were interrupting a really important process of the pie resting. So, don't be a kid and find a better thing to do while waiting for a pie to settle, cool down and come together - technically the cooking process is not over until the steam is inside the pastry. Once the pie is cooled you are good to go - traditionally sirnica is served with sour cream on top or a glass of yogurt.


ZELJANICA (Crusty Spinach Souffle Pie)

2 pounds phyllo dough (available frozen at many food stores)

6 eggs

1 pound feta cheese

1 pound creamed cottage cheese

1 pound cream cheese

1 pound spinach, cooked, drained, and chopped

2 cups whole milk

1 cup vegetable oil



1) Thaw the phyllo (jufka or juhka) and allow it to reach room temperature before proceeding.

2) Preheat the oven to 400.

3) Beat the eggs and blend in the feta, using a potato masher to break it up. Add the cottage cheese, cream cheese, spinach, and milk; mix well.

4) Grease a large baking pan (about 10 inches in diameter and 4 inches deep) with oil. Lay three or four sheets of phyllo into the pan, letting the edges hang over. Sprinkle them with oil and then with a little water.

5) Place about 1 ½  cups of the cheese filling onto the phyllo and cover it with three or four more sheets; again sprinkle it with oil and water. Repeat these steps until all the filling is used. Top the pie with four more sheets of phyllo and sprinkle them with oil only. Tuck the edges of the overhanging phyllo sheets in under the pie.

6) Bake the pie for 45 minutes.



A Bosnian favorite, krompiruša, or potato pie, is a carb lovers’ delight. Truly tasty, it’s also wonderfully simple to make.



400 g potatoes

700 g flower

1 dl oil





To make the dough, mix the flower with warm water and salt, and roll into 4 balls. Oil them well and let them stand while you prepare the filling. To make the filling, peel the potatoes and boil half-way, then place in cold water. Cut the potatoes into cubes and add some oil, salt and pepper.


Spread out the dough with your hands, cut off the thick ends. Place one fourth of the filling at one end of the dough you’ve spread out, then roll it up together with the filling and place it into a square, greased baking pan. Make sure to always use the same quantity of filling with each piece of dough, and always spread out the dough equally thin or thick. Bake at 200 C° for 12 minutes.


Kulinarischen Reise durch Bosnien

 Das bekannteste Gericht Bosniens heißt "Ćevapi" oder "Ćevapčići". Auch der "Burek" schafft es in die Reiseführer

Bosanska Krupa an der Una

Bosanska Krupa an der Una 


Der bosnische Spezialität – Ćevapi, Pite und Burek (Pita mit Fleisch)

Natürlich bestimmt die Landschaft die Esskultur auch in Bosnien und Herzegowina. Die Herzegowina mit ihren steinigen Weiden lebt von Schafzucht und dem Weinanbau, die Ebenen an der Sava liefern Getreide, die fruchtbaren Gebirgstäler im Zentrum Bosniens steuern Gemüse und Obst der Speisekarte bei. In den Gebirgsbächen wimmelt es von Forellen, die großen Flüsse beherbergen Zander und Wels. Und in allen Landesteilen gibt es Schafskäse und Milchprodukte von Kühen.

Das über die Grenzen hinaus wohl bekannteste Gericht Bosniens heißt "Cevapi" oder "Cevapcici". Die Rindfleischröllchen werden auf dem Grill gebraten und mit Zwiebeln oder in einem großen Brötchen gereicht. Auch der "Burek" schafft es in jeden Reiseführer. Doch nicht alle Besucher wissen, welche Überraschung in den von Teig umhüllten Füllungen stecken kann. Es gibt Burek mit Hackfleisch, den eigentlichen Burek, aber auch mit Spinat, mit Käse, mit Kartoffelbrei oder mit Mangoldfüllungen. Die Teigröllchen werden bei den zahlreichen Burekläden noch heiß direkt aus dem Ofen kommend genossen. Genauso wie "Pita", einer Art Blätterteig in Kuchenform, der ebenfalls mit Gemüse aller Art, Käse oder Hackfleisch gefüllt ist.

Das bosnische "Fastfoood" ist natürlich nur ein Teil der Küche dieses Landes. Überall drehen sich Schafe oder Lämmer über den Grillfeuern, werden Schnitzel oder andere Fleischgerichte gereicht. In den Familien wird viel Gemüse gekocht. Bekannt wurde der "Bosanski Lonac", der bosnische Topf, in dem sich auf dem geviertelten Kohl Möhren, Zwiebeln, Knoblauch und viele andere Gemüse tummeln, alles eben, was zur Jahreszeit erhältlich ist. Dazwischen finden sich Stücke aus Schafs- oder Kalbfleisch. Der Topf wurde früher in der Glut von offenem Feuer gekocht, heute einfach in den Ofen geschoben. Die Bosnier lieben heiße Gerichte aus dem Ofen: Tomaten, Paprika und Zwiebeln werden mit Fleisch, Reis oder anderen Gemüsen gefüllt und schmecken herrlich, wenn dazu noch "Kajmak" oder "Ajvar" gereicht wird. Kajmak ist eine Art Crème fraîche, Ajvar wird aus roten Paprika, Olivenöl, Zwiebeln und Knoblauch und je nach Landschaft und Familien aus anderen Zutaten zusammengekocht - eine Art Ketchup. Wer Fisch mag, findet überall die Bachforellen, die meist à la Müllerin zubereitet werden. Die Tradition gebietet es, vor dem Essen einen Schnaps zu sich zu nehmen. Den bekannten Pflaumenschnaps Sliwowitz ebenso wie jene aus anderen Obstsorten.

Jede größere Stadt produziert eigenes Bier, am bekanntesten sind die aus Tuzla und Sarajevo. Die Brauereien wurden im 19. Jahrhundert von deutschen Bierbrauern gegründet, das Bier kann sich schmecken lassen. Und in der nahe der Küste gelegenen Herzegowina wachsen rote und weiße Rebsorten, die trockene, starke Weine ergeben.

Die nördlichen und westlichen Gebiete sind von der österreich-ungarischen Küche beeinflusst, die östlichen mehr von der türkischen. Und doch mischt sich hier alles munter zu einer eigenen Regionalküche. Beim Bäcker liegt der warme Apfelstrudel friedlich neben Baklava. Der bosniche Kaffee konkurriert mit dem Espresso oder dem Kapuziner.




The best-known cereal dish was keške. It was made with bungur (cracked wheat) and either lamb or chicken. Cooked with very little water, it was steamed over a slow fire entire day. At weddings, a whole lamb or sheep of two years or less was used. At the need of the cooking process, the keške was stirred slowly to even it out and to retrive the bones. Then the cereal was steamed with melted butter. Cooked in this way to the ened, it was everyone's favorite because of its special taste.


Palenta, prijesnac, uštipci, kajmak...

A characteristic dish of Dinaric herders, regardless of their ethnic affiliation, is cicvara or pura, in Bosnia-Hercegovina, and gotovac, in Montenegro, which are names for a dish prepared from the same ingredients and in the same manner.

Palenta  is made of maize flour in a way that in hot water flour is poured, and when it boils you add salt and pour out surplus of water. Then you stir it with puraca (wooden spoon), add cheese and rendered butter. You can eat it with cream or buttermilk.

Prijesnac - you knead ready wheat or maize flour with milk. Then you add cream, cheese and eggs and bake it.

Uštipci - are made from wheat flour and fried on oil in frying pan. They are served warm with cheese, young cream and (marmalade) jam.

Kajmak (cream) - is made in a way that casted containers of cream are put in tubs, salt is added in one after another and it is kept in wooden tubs until it grows ripe. The cream in goatskins is called stari (old), and mladi (young) is casted from containers.

Sirevi (cheeses)

Torotan - is made of milk from containers from which the cream is collected;

Cijeli sir (the whole cheese) - from unskimmed milk, when the milk stays, the sour cream is skimmed from it;

Mladi sir (young cheese) - in fresh, filtered milk the curd is poured.




The traditional rural menue consisted of a very few dishes. It can be said that it was even very frugal depending on the bio-geographical environment and season. It used to be rather unified in all the rural comminities. The differencies were introduced by religious taboos owing to which the Bosniaks did not consume pork and pork dripping. Wealthy Bosniaks used butterfat for cooking purposes while poor ones used lard. Oil has been in use only for a short time since butterfat is too dear. The bosnian Serbs and the bosnian Croats also used butterfat more thank pork fat for cooking since there were quantities of it available. Later on butterfat was used only in garnishes. If we take this traditional nutrition based on the local sources of raw materials as the foundation of the traditional rural menue, it is possible to trace the later introduction of new elements and foreign influences in this field.The author has collected information concerning the difference between the rural and urban gastronomic differences in the region of Tešanj and has concluded that such differences were first felt in the villages nearest the town where the villages nearest the town where the urban population had its land plots on which it most frequantly spent its leasure time. Later on this influence was spread even to the most remote villages.


Les boissons de Bosnie-Herzégovine

Niveau alcool, les Bosniaques (Musulmans) en boivent peu, ou pas, les Catholiques et les Chrétiens orthodoxes en boivent un peu plus. Ici, comme dans de nombreux pays slaves, l'eau de vie la plus populaire est la rakija, alcool de fruits. En Bosnie, c'est surtout la slivovica ou šljivovica (alcool de prunes) qui est appréciée.

Au niveau des vins, il n'en existe pas une grande variété. La majorité d'entre eux sont produits en Herzegovine, il s'agit donc de vins méditerranéens. N'oublions pas non plus plusieurs variétés de bière, dont la fameuse Sarajevsko pivo !

Mais la boisson qui remporte la palme d'or en Bosnie, c'est évidemment le café ou Bosanska kahva. Préparer et servir le café, ici, est tout un art. A apprécier au restaurant, mais aussi et surtout chez les Bosniaques qui vous inviteront.

Aščija (turc : ahçi/ asci : cuisinier) se retrouve en bulgare (ahcija),  uo bosnia aščinica.


Les ćevapi

Ćevapčići was a special Bosniak dish and had no connection to Turkey or Greece, which had a similar food, but in name only: kebab.

Les ćevapi (ou ćevapčići) sont le plat incontournable. Il s'agit d'un mets simple, qui se consomme assez rapidement et un peu partout, en salon comme dans la rue. Les ćevapi sont des petites saucisses de viande (boeuf et/ou agneau), présentées dans un pain circulaire (sorte de pain pita) : le somun. Le tout accompagné d'oignons, et en général de fromage blanc. On a souvent une douzaine de petites saucisses par pain, ce qui en fait un repas déjà assez copieux.

 Mais les Bosniaques en ont fait une telle spécialité qu'il existe des variantes dans chaque ville du pays : ainsi, les ćevapi de Sarajevo  ne sont pas tout à fait les mêmes que ceux de Travnik.

Beaucoup d'étrangers mangent les ćevapi comme un vulgaire sandwich, en croquant dedans à pleine bouche. En réalité, il faut arracher un morceau de pain, le tremper dans le fromage blanc, et le porter à la bouche en même qu'une saucisse et des oignons.

L'endroit idéal pour manger des ćevapi, c'est la čevabdžinica, restaurant spécialisé dans cet art culinaire. Vous en trouverez dans toutes les villes bosniennes, et même plusieurs par ville.


Les desserts de Bosnie-Herzégovine

Les Bosniaques sont spécialistes en pâtisserie et confiserie, qu'ils aient repris et adapté des mets

venus d'ailleurs, ou qu'ils aient créé leurs propres friandises et gâteaux.

La baklava : c'est une friandise à base de pâte filo, avec noisettes et éventuellement des fruits secs, très sucré grâce à du miel ou du sirop. Ce mets est répandu dans une large partie du monde, de l'Asie centrale aux Balkans  en passant par le Proche-Orient. Vous pourrez trouver la baklava dans n'importe quelle pâtisserie, mais l'endroit idéal pour cela reste incontestablement le vieux quartier ottoman de Sarajevo.

La tufahija : De nombreuses variantes existent. Il s'agit en général d'une compote de pommes relativement compacte, farcie de morceaux de noix. Le tout accompagné, éventuellement, de crème ou de fromage blanc. A commander en dessert au restaurant.

Sutlijaš : gâteau de riz

Halva : friandise également à savourer dans le vieux quartier ottoman de Sarajevo.

Vous pourrez aussi manger des crêpes (palačinci, palačinke), si tant est que le restaurant où vous allez ait les aliments nécessaires pour vouis les faire, ce n'est pas évident, surtout que tout est fait au moment dans ces pays! Rien est congelé.


Bosanska kahva or Bosnian coffee

O kahvi i njenoj ulozi u tradicionalnom životu kroz socijalne ali i ekonomske aspekte Bosne i Hercegovine  mogla bi se napisati na desetine poglavlja ili čak cijela knjiga. O obljubljenosti ovog toplog i osvježavajućeg orijentalnog napitka  te pažnji koja se posvećivala kod Bošnjaka cjelokupnom ceremonijalu pripreme i ispijanja najbolje je započeti u kratkim crtama opisom posuđa koje se koristi za spravljanje kahve. Zato počnimo od  kahvenog ibrika o kom Tvrtko Kanaet u knjizi Podveležje i podveležci kaže sljedeće: “To je oveći sud za grijanje vode za kahvu. Donji oblik, zvani dib je jako ispupčen. Ima držak i kapak. Ima ih velikih, koji sadrže 2 do 3 litra, naročito u bogatijim kućama. On je stalno uz vatru. U njemu je topla voda, koju ne iskorišćavaju samo za kahvu. Mjesto vode, u njemu griju i mlijeko koje dodaju kahvi. Kahva se ne „peče“ u ibriku, nego u džezvi ili dževzi. Ona je cilindrična oblika, pri dnu šira i ima na vrhu nosač sa žlijebom, kroz koji se sipa kahva, te držak koji je na kraju savijen ili proširen i ornamentima ukrašen. Uz džezvu, u kojoj se »pristavlja« ili »peče« kahva, ide redovno i »šerbetnjak«, to je veća džezva, u kojoj se zagrije voda i dolijeva u džezvu u kojoj se kuha  kahva, nakon što se napune prvi fildžani. Veličina se mjeri brojem findžana, koji sadrži džezva. Oni su kupovni. U malom broju naći će se zarfovi od bakra ornamentima ukrašeni, u kojima stoje findžani. Tu stoje još i mlin za mljevenje kahve, kahvena i šećerna kutija s poklopcem. Po pravilu su ukrašeni mlinovi i kutije, makar i najprostijim ornamentima. Tome još treba dodati okrugli, valjkasti šiš (dolaf) za prženje kahve".

Do pojave mlina pržena se kahva tukla isključivo u dibeku. U Bosni i Hercegovini se kahva peče, a ne kuha, a taj isti glagol u svom značenju upotrebljavaju i Turci. Tek od 1878 od austrijske okupacije čuje se kuhati kahvu. Kod nas se kaže i pristaviti kahvu. Taj izraz dolazi i u narodnoj pjesmi:


 L'jepo ti je rano uraniti,

Dvor pomesti, vode donijeti,

Na odžaku vatru naložiti,

A uz vatru kahvu pristaviti.



Izraz “ispeći kahvu” jasno govori da Bošnjaci imaju svoj, nadasve originalan, način pripreme domaće, bosanske kahve. Sama priprema je tradicionalno vezana za cijeli ceremonijal čime se jasno pretendira na želju za uživanjem, kahvendisanjem, u ovom napitku koji danas ljude po cijelom svijetu poziva na druženje, razgovor, vrijeme odmora.

Sirova kahva u zrnu se prvo u tepsiju poprži u pekari šporeta a onda se zamota u krpu te ostavi da se ohladi. Kako bi bila što ukusnija kahva, zrna se melju u ručnom mlinu direktno pred pripremu tojest kada se želi popiti kahva.  U ibrik (lonćić)  se pristavi voda kojoj se ne smije dopustiti da proključa već se pazi da se skloni sa vatre čim se opaze prvi mjehurići u njoj, što je zadnja faza pred njeno ključanje. U džezvu se uspe samljevene kahve i stavi na vatru, uz mješanje, kako ne bi zagorila. Čim se osjeti njen prepoznatljivo ugodni miris u džezvu se nalije ona voda i sačeka da ovaj put, pomješana sa kahvom, provri.

Pošto se skloni sa vatre u džezvu se nalije malo hladne vode, “nekoliko kapi”, da se teljva (tur.telva) ili talog spusti na dno. Tada se sipa u fildžane pored kojih se obično nađe kocka šećera ili rahatlokuma. Radi boljeg osjeta i uživanja u aromi prije pijenja kahve popije se čaša vode “da se pročisti grlo”.



Kahva se tradicionalno ne pije brzo, već polako, da se uživa u njoj ili narodski rečeno kahvedniše. Stariji Bošnjaci imali su običaj u zrna kahve mješati suhi karanfilić i zajedno ga mljeti kako bi kahva imala jaču aromu i miris. Za naš narod kahva je simbol dobrodošlice i gostoprimstva čemu svjedoči stari adet da se pri serviranju kahve za ukućane nađe uvijek jedan fildžan više za slučaj da u kuću dođe iznenadni musafir (gost).


Bosnian cakes: Čupavci


2 1/3 cups of flour
1 1/2 tsp baking powder
4 tbsp of butter, room temperature
1 cup  + 2 tbsp of sugar
1/2 cup of milk
4 egg yolks + 4 egg whites mixed separately

Chocolate dip:

1 cup of semi sweet chocolate chips
2 sticks of butter
3/4 cup of milk

Coconut for outside of the cakes
5 cups or little more

Mix the butter with a cup of sugar and then add the egg yolks. Slowly add milk and flour with baking powder.
In a separate bowl mix egg whites until they are forming stiff peaks, just before they are ready add 2 tbsp of sugar. Carefully fold them into the dough.
Bake in a greased pan on 375 degrees for 25 to 30 minutes. Let it cool completely before cutting them into little cubes. I go for about 2x2 inches or little smaller.

For the chocolate dip melt your chocolate chips and milk in a pot on low heat  and when they are completely melted and smooth add butter. Let it cool of a little bit before dipping your lamingtons in it.

Make sure your coconut isn't in very big flakes. the ones I usually get I have to put in my food processor and pulse for a little bit or it looks very unattractive on the small cakes.

This is how I put them together. I dip each little cake into the chocolate and put into a prepared pan, letting the chocolate to soak in just a little bit,  making the process so much faster than doing it one by one into chocolate and then to coconut, and it is much less messy like this, too.
Once you have all the cakes dipped, roll them in the coconut, tapping a little bit so it gets as much as coating as possible. I put them into a plastic container and they are best eaten in a day or two when all the flavors come together.

CUISINE BOSNIAQUE: Le burek, sarma, palenta

Voilà la recette d'un plat que vous apprendrez à aimer, jusqu'à probablement l'adorer et en faire chez vous :

 Ingrédients: pâte à brick (500 g) • 300 g de viande hachée • quelques pommes de terre • 2 oignons • de l'huile et du beurre.

Préparation:Mélangez les pommes de terre, la viande,les oignons découpés. Dans le même temps, préparez la pâte et découpez-la pour être en mesure dela rouler. Fourrez avec la farce précédemment préparée etroulez pourobtenir de longs cylindres. Faites cuire 30 minutes au four, avec de l'huile, jusqu'à obtenir une pâte dorée et légèrement croustillante.

Le japrak et le sarma

Le japrak et le sarma sont des mets constitués de viande et de riz enroulés dans des feuilles de vigne ou de chou. On peut utiliser diverses viandes, et de nombreux cuisiniers ajoutent, avec le riz, des épices, du sel ou encore de fines herbes. Parfois, on utilise aussi une feuille de brocoli pour enrouler le tout.

Comme pour beaucoup de plats bosniens, japrak et sarma sont cuits à l'eau : immergés dans de l'eau bouillante pendant plusieurs heures. C'est également un mets qui nous vient de Turquie. Vous pourrez goûter à ce plat dans une aščinica.


Le Pura ou Palenta

Ce plat plaira particulièrement aux végétariens. Il est essentiellement constitué de semoule de maïs, souvent accompagnée de laitages (crème, fromage), voire de pommes de terre.


Japrak Pura, Palenta ou Cicvara

La cuisine Bosniaque


Les plats caractéristiques sont ceux que l'on mange volontiers àl'extérieur: les ćevapi, boulettes de viandes de bœuf et mouton haché dans un pain rond, le somun, fait avec du blé. Le tout est servi avec des oignons nouveaux et accompagné de crème laitière. La pita désigne une pâte quel'on nomme de différentes manières selon ce que l'on y met : le burek, avec viande hachée et oignons. La zeljanica aux épinards et fromage ou la krompiruša avec pommes de terre et oignons. Le sirnica est une pita à base de fromage blanc. Le sitni ćevap est constitué de carrés de viande cuits dans le bouillon avec des oignons et carottes et  est légèrement épicé.

A la maison, nous trouvons plus volontiers: le sarma,viande de bœuf avec duriz dans une feuille de vigne ou de chou. Cuit également dans le bouillon. Le sogan dolma est un oignon farci à la viande hachée  accompagné de riz et de vinaigre de pomme. Le bosanski lonac est une sorte de ragoût de viande et de légumes cuits lentement au four et servi dans un plat en céramique à bord haut. Le klepe est un ravioli de viande hachée. Le punjene paprike est un poivron farci à la viande hachée, accompagné de riz. Le priloga est un feuilleté à la viande tandis que le bosanski lonac est un plat traditionnel de légumes et viandes. Le bamija ou bamja est un plat mijoté avec des pois chiches, dela viande de bœuf, des légumes et de la crème fraîche, le « kalja » (mouton au jus et braisé sous la cendre avec des légumes de saison). Nous trouvons également le gulaš.

Pileći ražnjići- au poulet.

Ražnjići sa susamom : au veau.

Mućkalica : légumes et viande mélangés.


Pâtisserie : très sucrée au miel, pâte genre pain de Gênes, baklava, kadaif, ružice, hurmašice, čupavci, đuzlema, halva, brdari, etc.


Les fromages de Bosnie-Herzégovine

Les Bosniens  aiment les fromages, et on en fabrique différentes variétés dans le pays. L'un des plus célèbres est certainement le fromage de Travnik. Si vous vous rendez à Travnik, vous trouverez des étalages complets de ce type de fromage (proche de la feta), mais aussi des fromages de Vlašić.

Un autre fromage très célèbre en Bosnie est le fromage de Livno ou Livanjski sir. C'est un fromage de la catégorie des gruyères.


Le bosanski lonac

Le bosanski lonac (en français : le "pot bosnien") est cette fois-ci un mets typiquement bosnien, comme son nom l'indique. Il s'agit d'une potée de viandes et de légumes. Différentes viandes et légumes peuvent être utilisés, ce qui en fait de nombreuses variantes. C'est surtout dans sa manière de le préparer qu'on distingue le bosanski lonac d'une autre potée.

On découpe de larges tranches de viandes et de légumes, que l'on verse pèle-mêle dans un grand pot en céramique. Après on verse de l'eau dans le pot de manière à recouvrir le tout, on place le pot sur le feu et on laisse bouillir tout cela pendant plusieurs heures.

L'endroit idéal pour déguster le bosanski lonac est une aščinica, restaurant traditionnel bosniaque, particulièrement spécialisé dans tous les plats cuits à l'eau.


Pileća čorba Mućkalica

Bosniaca cucina

Ajvar (àivar). È una salsa molto gustosa preparata con peperoni rossi, melanzane e carote e conservata in barattoli di vetro.

Baklava (baklàva). Tipico dolce bosniaco a base di noci, zucchero e pasta sfoglia. Viene cotto in forno.

Burek (bùrek). È una pietanza molto diffusa a base di carne di vitello, farina bianca, cipolla, sale e pepe. Viene venduta in appositi chioschi sia in Bosnia-Erzegovina sia negli altri Paesi dell'ex Jugoslavia.

Ćevapčići (cievàpcici). Piccole polpette di carne cotte alla griglia e poste in una focaccia calda insieme a della cipolla tritata. Questa pietanza di solito viene servita insieme a yogurt bianco e pepe. La si vende in apposite rosticcerie chiamate ćevapdžinica (cievàbginiza).

Kolač od trešanja (kolàci od trèshagna). Pasticcini preparati con limone, zucchero vanigliato, uova, farina e ciliegie.

Krofne (kròfne). Palline di pasta di bignè fritte e passate nello zucchero.

Kompot (kòmpot). Frutta bollita nell'acqua e zucchero, servita fredda insieme allo sciroppo in cui è stata cotta.

Musaka (musàka). È un secondo piatto composto da vari strati di patate tagliate a fette, carne tritata di vitello, olio, paprika, sale e pepe e cotto al forno. A fine cottura viene aggiunto dell'uovo sbattuto.

Sirnica (sìrniza). È un piatto simile al burek, ma al posto della carne viene usato un formaggio morbido (simile alla ricotta) con l'aggiunta di prezzemolo.

Šape (shàpe). Dolce preparato con farina, noci, burro e uova. Si cuoce al forno e a fine cottura si cosparge con dello zucchero.

Uštipci (ùshtipzi). Dolce a base di pastella fatta con farina, sale e lievito. Può essere farcito con marmellata o crema pasticcera.



Mješano meso (Grillteller, Mixed grill)

Contents of plates:

Ćevapi, ražnjići, hrenovke, luk, sir, piletina, ajvar...

Ćevapi, ražnjići, hot dogs, onion, cheese, chicken, ajvar, etc


Bosanski Lonac – bosnischer Eintopf


1 kg Rind oder Hammelfleisch

125 g geräucherter Pastrma (bosnischer Speck von Rind)

ein Kalbsfuß (falls vorhanden)

200 ml Weißwein

2 EL Weinessig

6 Knoblauchzehen

200 g Zwiebeln

750 g Kartoffeln

100 g kleingeschnittene Möhren

Petersilie, Dill, Salz, Pfeffer, Pastinaken Wurzel

Zubereitung: Ist kein geräucherter Pastrma zur Hand, kann man sich auch mit 80 g Butter aushelfen. Auch das Gemüse kleinschneiden. In einen ausreichend großen Topf nun in abwechselnden Schichten das Fleisch und das Gemüse geben. Jede Schicht nach Geschmack mit Salz und Pfeffer würzen und das Ganze mit dem Wein und Wasser übergießen. Bei einer Temperatur von zunächst 175 Grad in den vorgeheizten Backofen stellen. Nach einer Stunde die Temperatur auf 150 Grad senken und den Eintopf noch eine Stunde schmoren lassen.

Bosnian Pastrma (dried beef)



200 g Reis

eine Prise Salz

etwa 1 l Wasser

50–80 g Fett

2 zerkleinerte Zwiebeln

1 zerkleinerte Paprikaschote.

Zubereitung: Reis, Zwiebeln und Paprikaschote vorsichtig im Fett garen. Das zuvor erhitzte Wasser dazugeben, umrühren und bei geringer Temperatur köcheln lassen, etwas Salz hinzugeben.


Bosanske ćufte – bosnische Fleischklöße


600 g gehacktes Rinder- oder Hammelfleisch

5 EL Mehl

1 Ei

Salz, 400 g Fett


200 ml Schmand

3 Eier

1 EL gehackter Kümmel

30 g Butter

Zubereitung: Das Hackfleisch mit Mehl, Salz und Eiern vermengen und aus der Masse kleine Klöße formen. Die Butter in eine Auflaufform geben und mit Mehl bestäuben. Die Klöße darin etwa 30 Minuten im Ofen backen. In einem zweiten Topf werden die Eier mit der Milch, Kümmel und einer Prise Salz verrührt, anschließend über die Klöße gegeben und diese 15 Minuten abgedeckt stehen gelassen.


Bosanske hurmašice


250 g Butter

250 g Mehl

100 ml Schmand

1 Eigelb


Für den Sirup:

375 g Zucker

200 g Wasser

1 zerkleinerte Vanillestange oder

3 Päckchen Vanillezucker

1 EL Zitronensaft

Zubereitung: Die Butter schaumig rühren, dann mit der Milch, dem Eigelb und dem Mehl zu einem Teig verrühren. Den Teig ausrollen und in etwa daumengroße Stücke schneiden. Ein Backblech mit Butter einfetten und mit Mehl bestäuben. Die Teigstücke darauf verteilen und bei 230 Grad etwa 20 Minuten backen. In der Zwischenzeit kann man aus Wasser, Zucker und Vanillezucker den Sirup anrühren, kochen und mit Zitronensaft abschmecken. Die gebackenen Hurmašice nur einige wenige Minuten abkühlen lassen, um sie dann mit dem heißen Sirup zu übergießen.


Bosniaque hurmašice


Pour 12 - 15 pièces

2 plaques et 2 feuilles de papier sulfurisé

175 g de beurre, ramolli
150 g de sucre
½ citron, zeste râpé
1 oeuf
250 g de farine
½ sachet de poudre à lever

500 g de sucre
7,5 dl d'eau
½ sachet de sucre vanillé

-Pâte: travailler le beurre en pommade jusqu'à formation de pointes. Ajouter le sucre, le zeste de citron et l'oeuf, remuer jusqu'au blanchiment de la masse. Mélanger la farine et la poudre à lever, tamiser dans la pâte, remuer brièvement et former une boule. Envelopper de film alimentaire et réserver 15 - 20 min au frais.

-Partager la pâte en 12 - 15 pièces ovales. Disposer de façon bien espacée sur les plaques chemisées de papier sulfurisé et réserver encore 15 - 20 min au frais.

-Cuire 15 - 20 min au milieu du four préchauffé à 180°C.

-Sirop: porter tous les ingrédients à ébullition et laisser mijoter 20 min.

-Disposer les gâteaux dans une assiette creuse ou dans un grand bol et arroser de sirop.




Rehvanija or Rahvanija


Rehvanija is a Lemony Syrup Cake from Bosnia and Sandžak.


12 organic or free-range eggs, room temperature
1 teaspoon vanilla essence
6 heaped tablespoons (70g) self raising flour, sifted
6 heaped tablespoons (95g) semolina flour, sifted
Zest of 1 lemon (optional)


4 cups (880g) caster sugar
5 cups (1.25L) water
2-3 pieces of lemon peel
1 teaspoon lemon essence (or replace with a squeeze of lemon juice)


1) Preheat oven to 180ºC and grease a large rectangular baking tray.

2) Beat eggs and vanilla essence in a large mixing bowl with an electric mixer until tick and creamy (8-10 minutes). Using a large metal spoon fold in self raising flour, semolina and lemon zest (optional). Pour mix into prepared baking tray. Bake for 40 minutes or until cooked through. Remove from oven and allow to cool completely.

3) For syrup, bring water, sugar and lemon peel to the boil, then reduce heat and simmer for 20 minutes or until thick and syrupy.

4) While the syrup is hot, drizzle 2-3 tablespoons over the cool cake and cut into 4-5cm wide horizontal strips. Drizzle over another 2-3 tablespoons and cut the cake on a 40º angle into diamond pieces. Add the lemon essence (optional) or a squeeze of lemon juice to the syrup, stir through and and gently pour over the cake. Cover tightly with a sheet of foil (5-10 minutes). Allow to completely cool and refrigerate.

5) Serve cold or at room temperature with a dollop of double cream and lightly toasted flaked almonds and a strong Bosnian coffee.



Bosanski kuhar

Prof.dr.Lamija Hadžiosmanović ne samo da propagira bosansku tradiciju i kulturu, ona i živu u duhu kako su živjele njena majka Esma i nana Fatima.

Bosanski ćilim, ibrik i bakrena tabla na podu, polica sa knjigama i heklane salvete na velikom zidu u dnevnoj sobi, na stolu nekoliko razbacanih knjiga što ih profesorica čita pred spavanje... Cigarete i domaći sok od ruže, telefon i vaza sa nekog putovanja.

Upravo u ovoj sobi bosanskog ambijenta na prvom katu zgrade u ulici Behdžeta Mutevelića u sarajevskom naselju Grbavica, nastala je knjiga „Bosanski kuhar“ koja je početkom marta 2010.godine na 15.finalnoj sesiji „Gurmand World Cockbok Fair Awards“ u Parizu, u konkurenciji između 200 naslova pisanih na 46 jezika iz 136 zemalja svijeta proglašena najboljom knjigom u oblasti kulinarstva. Prof.dr.Lamija Hadžiosmanović, autorica „Bosanskog kuhara“ i ugledna profesorica sa Filozofskog fakulteta u Sarajevu, iako to nerado priznaje kaže da je očekivala neku nagradu ali se nije nadala baš ovolikom priznanju.




-Ovo je još jedna potvrda da je bosanskohercegovačka kulturna baština od neprocjenjive vrijednosti,  u ovom slučaju mislim konkretno na našu tradicionalnu kuhinju. Nažalost, na to nam izgleda moraju ukazati drugi. Žalosno je što smo sami neka jela svjetskog renomea potisnuli u zaborav, u tek rjetke familije oko Sarajeva, Travnika, Banja Luke, Mostara, Stoca, a prihvatili svu brzu i nezdravu hranu koja nam dolazi sa zapada. Pitam se čime ćemo se ponositi još za nekoliko godina. To sebi nismo smjeli dozvoliti. Narod bez kulture, običaja, jezika i nije narod. Nadam se da će moja knjiga barem donekle vratiti i sačuvati bosansku kuhinju u njenom izvornom obliku, a kroz druge knjige borit ću se za očuvanje turbeta, literature, arhitekture.... – objašnjava nam na početku razgovora prof.dr.Hadžiosmanović.

Ugledna profesorica cijeli život se bavila posve drugim stvarima. Orijentalistiku na Filozofskom fakultetu u Sarajevu završila je '60-ih godina, islamsku civilizaciju magistrirala u Kairu a bibliotekarstvo u rodnom Sarajevu. Ipak, kaže, bosanski običaji, kultura, kuhinja i druge kulturne vrijednosti naše zemlje oduvijek su joj bili na srcu. Voli kuhati ali ne i jesti. Ljubav prema kuhinji, ali i Bosni općenito, ponijela je iz kuće.




-Kuhinja je u BiH uvijek zauzimala važno mjesto. Kada sam bila mala, a tada smo živjeli na čaršiji u ulici Sagrdžije sjećam se da je u mahali bila jedna ili dvije aščikadune, mi bi danas rekli ona koja najbolje kuha u mahali. Svoje aščikadune su imale i druge mahale, i one su se pozivale da spreme jela kada bi neko organizovao ifar, ispraćaj sina u vojsku, udavao kćer, i slično. Ta aščikaduna nije ulazila svakome u kuću, već samo uglednim familijama. To nam govori koliko je važna institucija kuhinje bila u Sarajevu, u Bosni i Hercegovini općenito. Čini mi se da se posljednja aščikaduna iz naše mahale zvala Hanumica. Sjećam se i oni običaja pranja ruku prije i poslije jela. Jednostavno, jelu i kuhinji se pridavao poseban značaj koji se danas sve više gubi – govori ugledna profesorica.

Burek se, prisjeća se prof.Hadžiosmanović, nekada pravio na sedam različitih načina: učkurli burek, cigara burek, puh burek...., nažalost, kaže, toga više nema. Zeljanica se, nastavlja, pravi toliko debela da je ni krava ne bi pojela. S druge strane, tradicionalna jela koja su i sačuvana, uproštena su i poprilično izmjenjena.

-Bosanska  kuhinja je izuzetno skupa i zahtjevna, sa dosta povrća i mesa. Ali zbog toga i jeste toliko cjenjena i kvalitetna. Naše nane i nene osim kravljeg masla nisu koristile druge masti. Pošto bi današnja domaćica kupila kravlje maslo. A čitam da je nedavno jedno američko istraživanje pokazalo da je baš kravlje maslo najkvalitetnije na svijetu i da jedino ono nije štetno.




Iako je u poznim godinama, prof.Hadžiosmanović je vesela i elokventna. Smije se. Drago joj je da je njen kuhar izazvao toliko pažnje. Nada se da će njena knjiga biti veliki podstrek za očuvanje bosanske kuhinje. Zbog toga je, kaže, i jeste pisala. Recepte je prikupljala cijelu godinu i po.

-Današnje domaćice griješe u samom startu. Niti jedno bosansko jelo se ne može napraviti za nekoliko minuta, kao ova moderna jela. Ako na zelje samo naspete vode i ostavite ga da se kuha, to slobodno možete kasnije baciti. Povrće treba da se iskuha na vlastitom soku, na laganoj vatri. Voda se dodaje fildžan po fildžan, baš kao što se i kolači agdom zalijevaju fildžan po fildžan. U bosanskoj kuhinji mora dominirati tabijat i ljubav – za kraj otkriva naša poznata profesorica.

e-book "Bosanska sofra" / "Bosnian cuisine":




Wash the sauerkraut under cold running water, then soak it in cold water 10 to 20 minutes to reduce its sourness. Squeeze it dry by the handful. Salt chicken pieces generously. Brown chicken well in nonstick skillet using 1 tablespoon oil. As each piece browns, remove to a plater until all the chicken is done. Set aside. In the same skillet, heat the other tablespoon of oil and saute onions and garlic until slightly translucent. Add the sauerkraut, chilli peppers, and a few grindings of black pepper. Cook uncovered for 10 minutes over medium heat. Using tongs lay chicken pieces on top of sauerkraut. Pour chicken stock over chicken. Bring the liquid to a boil. Reduce heat to low. Cook, covered, for 45 minutes or until chicken is tender. Serve the sauerkraut on a platter with the chicken.



Gulaš (GOO-yash): the famous Bosnian stew made traditionally from cubes of beef with onion, potato, caraway seed and paprika.


Dolma od tikvica

Dolma od tikvica, zucchini (or vegetable marrow) stuffed with minced beef and veal  mixed together with rice.

A variation is punjena paprika in which a sweet pepper replaces the zucchini, tomato is mixed with the rice stuffing, and a thick, fresh tomato sauce added.



Musaka is fresh meat minced and roasted in an oven with finely sliced egg-plant and covered, before cooking, with a sauce made of whipped eggs and milk.


Bosnian Kapama

Kapama consists of mutton cooked together with spinach and green onions and served with a sauce of curdled milk.



Bosnian Kalja is a mixture of finely chopped cabbage and mutton prepared after the manner of “pot-au-feu."


How to make Bosnian coffee

Kahva is coffee in Bosnian language. Word kahva coming from Arabic word qahwa. Coffee is the beverage of all classes, and always a taken without milk and sugar.

A dark roast of coffee, preferably freshly roasted, should be used. The beans are placed in a cylindrical brass coffee mill (mlin) and ground to a fine powder. Muscular non-Bosnian males will be astounded by the effort required and the aplomb with which Bosnian females grind up the required amount. Usually, one ordinary mlin filled to capacity will provide enough coffee for one standard coffee-pot and will serve 4-6 persons. When the coffee is ground, or while it is being ground, fill a standard coffee pot with water on fire.

Džezva or jezva  is made of copper, in the shape of a truncated cone with flaring lip and a long brass handle. The standard one is about 9 cm high, 8 cm in diameter at the base, and holds about 225 ml.

In put džezva two teaspoons of coffee and  stir as long as smells. Pour off enough very hot water from pot. Place the džezva back on the fire and allow to come to a boil, removing quickly to prevent the froth from overflowing. Repeat this twice more.

The grounds may be settled by pouring in the cup a few drops of cold water that has been kept aside, but this must be done so as not to disturb the froth (pjena) on the coffee. When in doubt, do not pour in the cold water but wait for the grounds to settle; do not, however, wait too long or the pjena will disappear. Pour a little pjena in each fildzan. Then pour the coffee out into fildžani, floating the pjena. Before drinking coffee, drink one glass of water.

Kahvedžija –  one who enjoys in coffee.

Kahvenisati – a Bosnian form of Turkish term verb „to drink coffee“

Kahvenjaci – a Bosnian word form of Turkish term for coffee dishes.



džezva or jezva

Bosnian desserts

Zerde (dish of sweetened rice colored with saffron),

Baklava (sweet pastry, generally cut into diamand-shaped pieces),

Hošaf (cold drink of steewed fruit with an abundance of juice),

Sutlija, Sutlijaš or Pilav  (sweet pudding with milk, rice, sugar, almond),

Muhalebija (sweet milk pudding of rice flour).


Bosnian desserts

Hošaf – a sour-sweet compote, word hošaf coming  from Persian, literally meaning, nice water. Most Bosniaks will have hošaf with their meal , for dessert.


Bosnian desserts - ZERDE

Zerde (zerr-dee) in Persian means „yellow“. A sweet Iranian pudding flavored with cinnamon, rosewater, and saffron. In picture the bosnian version zerde. Ingredients: sugar, water, caramel, rice, nišesta, walnuts.

Zerdelija is bosnian name for apricot.



Der Tisch heißt bei ihnen Sofra, bei den Christen gewöhnlich stolica, und steht auf einer  Decke, damit die Abfälle nicht auf die bloße Erde fallen. Vor dem Essen waschen sie sich die Hände mittels ibrik und legen (Krug und Becken), dann setzen sie sich um den Tisch auf oder auf den bloßen Boden. Eine lange Serviette zieht sich um den Tisch über die Knie aller Tischgenossen, sofra-marama. Während des Essens wird wenig gesprochen, da man glaubt, daß Engel (Meleki) während des Essens den Tisch auf den Händen halten.


Die Bosnische Küche

Bei den Süßigkeiten hat sich der orientalische Einfluss durchsetzen können, so sind ziemlich viele Süßmahlzeiten mit dem übersüßen Überguss aufgemotzt. Baklava, Hurmašice, Lutma. Das sind alles supersüße Köstlichkeiten, deren Zuckergehalt schon an der Radioaktivität grenzt.

Was ich ganz gerne esse ist “tufahija”. Das ist ein Apfel, gekocht und dann mit Wahlnüssen, Schlagcreme, usw. befüllt. Schmeckt spitze und die Obstnote ist mir viel lieber als die supersüßen Schwergewichtler wie Baklava.

Kleine Süßigkeit, die man oft zum Kaffe bekommt heisst „Lokum“. Es ist ein geleartiges Zeug mit Nüssen. Es ist auch ziemlich süß, aber gerade zum Kaffe passt es unersetzlich.


Rahatlokum Baklava

Die Bosnische Küche: Bosanski lonac

“Bosanski lonac“ (bosnischer Eintopf) ist ein speziell vorbereitetes Essen aus drei verschiedenen Fleischsorten und viel Gemüse. Alles gemischt wird lange gekocht in einem speziellen Gefäß.

Stariji postovi

Bosnian Cook
<< 09/2013 >>

Typical Dishes

Most Bosnian specialties are of Turkish and Iranian origin and so exclude pork.
*Meat and vegetable dishes: casserole of ground beef and potato or eggplant (musaka); layered meat and vegetables (Bosanski lonac); lamb stewed with spinach and onions.
*Turkish-style pastry (burek) filled with potato (krompiruša), spinach (zeljanica) or cheese (sirnica).
*Soups: bean; chicken, or veal with okra (Begova čorba).
*Vegetables stuffed with meat and rice: pepper or zucchini (dolma); stuffed grape or cabbage leaves (sarma), piryan, etc.

*Side dishes of pickled cabbage; simple salad of tomato and onion. Yogurt often comes with meals.
*Desserts: fruit; rolled pancakes with sweet cream cheese filling; apple pie (pita sa jabukama) or other fruit-based cakes; nut and honey pastry (baklava, đul fatma).
*Drinks: fruit juices (including juniper berries rose petals, elderflower); strong sweet coffee; yogurt drink; bottled fizzy drinks; local wine and millet beer (boza); homemade brand (rakija) of plum, cherry, apple or pear.

*Staples: wheat bread, cornmeal, noodles, rice.
*Potato, peppers, tomato, cucumber, beans and other pulses.
*Grape, plum, apricot, pear, apple.
*Mutton, lamb (preferred), beef, chicken, ducks, eggs, dairy products, sausages, preserved meats.
*Fish/seafood from the Adriatic: shrimp, shellfish, octopus.
*Seasonings: garlic, onion, paprika, pepper.

Styles of Eating
• Most people eat three meals a day, lunchtime being the most substantial, usually consisting of two or three courses.
• Breakfast: bread with jam or honey, soft white cheese; hot tea, coffee, or milk to drink.
• Lunch: soup, meat or fish main dish, rice or potatoes or cornmeal mush, braised vegetables, fresh vegetable salad (summer) or pickled cabbage (winter), dessert.
• Supper: very light: leftovers from lunch or bread or potatoes or cornmeal mush, soft white cheese and/or could cuts.
• Snacks are eaten at any time of the day. Cakes and savory pastries (burek) are both popular, most often washed down by thick, black, sweet coffee.
• People tend to eat out often, and cafes are a major socializing place, particularly for men.


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