A FOOD TRADITION
Bosnian Cuisine
A Balkan and Ottoman-influenced cooking tradition centered on grilled meats, filled pastries, hearty stews, soups, and syrup-soaked desserts.
Dishes linked to this cuisine
13–24 of 35
Klepe
Bosnian klepe are boiled wheat dumplings filled with seasoned minced beef and typically served with yogurt or a creamy garlic topping.
Krompirusa
A Bosnian baked phyllo pie filled with seasoned potato and onion, with vegetable oil used to enrich the layers.
Kvrgusa
A Bosnian baked dish of chicken pieces set in a seasoned egg-and-flour batter, typically enriched with milk and onion.
Lamb Under the Sac
A Bosnian slow-roasted dish of lamb with potatoes, onion, and carrot cooked beneath a domed metal lid.
Oblande
A Bosnian layered wafer dessert with sweet milk-and-butter filling and, in many versions, walnuts.
Pilav
A savory rice dish in which rice is cooked with onion, fat, and seasoned broth until tender and separate.
Popara
A Balkan bread-based dish made by softening stale bread with hot water, milk, or tea and combining it with butter, cheese, kajmak, or similar dairy additions; regional versions vary.
Proha
Proha is a Bosnian cornmeal bread commonly prepared with corn flour, eggs, and a dairy ingredient, sometimes blended with wheat flour.
Pura
A thick Bosnian cornmeal porridge typically cooked with water and salt and served with butter and sour cream.
Ružice
A Bosnian rose-shaped pastry made from wheat-flour dough, walnut filling, butter, and sweet syrup.
Šape
Šape are tender, paw-shaped Bosnian cookies typically baked from wheat flour, butter or other baking fat, sugar, and ground walnuts.
Sarajevo Cevapi
Small grilled sausages of seasoned minced meat, traditionally served with bread and raw onion in Sarajevo and across Bosnia and Herzegovina.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.