A FOOD TRADITION
Herzegovinian Cuisine
Herzegovinian cuisine is the southern Bosnian tradition shaped by the karst landscape, Adriatic proximity, Ottoman inheritance and neighboring Croatian and Montenegrin foodways. Compared with inland Bosnian cooking, it more often emphasizes olive oil, fresh and dried fish, figs, grapes, wild greens, peppers, tomatoes, potatoes and polenta-like corn dishes, alongside dairy and preserved meats. Slow cooking, grilling, drying, smoking and hearth baking are characteristic techniques. Recognizable examples include japrak, grape leaves filled with meat and rice; pura, a cornmeal porridge served with dairy; and Herzegovinian-style grilled trout or fish prepared around the Neretva region. Its traditions overlap with neighboring Adriatic and Dinaric cuisines.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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