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
25–35 of 35
Sarma
A stuffed-leaf dish in which minced meat and rice are wrapped in cabbage or other traditional leaves and simmered until tender.
Sataraš
A Balkan vegetable stew of peppers, tomatoes, and onion gently cooked in oil until soft and saucy.
Sirnica
A baked Bosnian pastry of thin wheat dough filled with fresh cheese and egg, producing a savory, tender cheese pie.
Sogan-dolma
A Bosnian stuffed-onion dish made by filling softened onion layers with seasoned minced meat and rice before simmering them in a savory sauce.
Stuffed Peppers
Bell peppers are filled with a seasoned rice mixture, commonly with onion and tomato, and baked until tender.
Sutlijaš
A Bosnian rice pudding made by simmering rice with cow milk and sugar until creamy, often finished with cinnamon.
Tarhana Soup
Bosnian tarhana soup is a tangy thick soup made by simmering fermented wheat-based tarhana with tomato, onion, pepper, and broth.
Tikvenica
A Bosnian sweet or lightly sweetened phyllo pie made with grated pumpkin, sugar, and vegetable oil.
Tufahije
Tufahije are poached or baked apples filled with sweetened walnuts and served as a traditional Bosnian dessert.
Ustipci
Ustipci are Balkan fried-dough fritters made with wheat flour and leavening, then fried in oil. Related preparations are also called priganice in parts of Montenegro and may be served with sweet or savory accompaniments.
Zeljanica
A Bosnian savory phyllo pie filled with spinach, fresh cheese, and egg, then baked until crisp and golden.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.