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.




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.

Bosnian Cook
<< 01/2013 >>

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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