Bosnia Food
Explore Bosnia Food: Local Food Products & Traditional Dishes
Bosnia and Herzegovina’s cuisine reflects centuries of regional blending and cultural exchange. Drawing from Ottoman, Balkan, and Central European traditions, Bosnian food emphasizes grilled meats, savory pastries, fresh dairy, and seasonal vegetables. Many recipes are tied to local customs and are prepared using techniques passed down through generations.
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Local Food Products in Bosnia
Several food items in Bosnia and Herzegovina have applied for national geographical indication or designation of origin. While formal recognition is still pending, the following products are widely associated with specific regions and traditions:
Sarajevski sudžuk
A spicy dry beef sausage, typically air-dried and sliced thin.
Visočka pečenica
Smoked beef loin from the town of Visoko, known for its dark color and firm texture.
Banjalučki ćevap
A regional version of grilled minced meat served in sets of four or five.
Travnički sir
White brined cheese from the central Bosnian town of Travnik.
Livanjski sir
Aged semi-hard cheese made from cow’s milk, produced in the Livno area.
Kupreški sir
Cheese from the highland plateau of Kupres, typically cow’s milk and lightly aged.
Hercegovački sir iz mijeha
A sheep’s milk cheese aged in a sheepskin, traditional to Herzegovina.
Hercegovački pršut
Air-dried ham from Herzegovina, made using Mediterranean-style curing.
Hercegovački med
Herbal honey produced from wildflowers and medicinal plants in Herzegovina.
Hercegovačka smokva
Sun-dried figs grown in the warmer southern regions.
These foods reflect Bosnia’s agricultural traditions and efforts to preserve regional identity through protected food production.
Traditional Dishes in Bosnia
Appetizers
Burek
Burek is made with layers of phyllo dough (jufka) stuffed with ground beef rolled in a spiral and cut into sections.
A similar pastry filled with cottage cheese is called sirnica; when filled with spinach and cheese, it is called zeljanica; and when filled with potatoes, it is krompiruša.
Bureks are sold in the local pekara (i.e., bakery) and are the fast food of Bosnia. Grab one to go and eat it while walking at enjoying the sites.
Sarajevska Corba
Sarajevska čorba is a soup made with veal and okra. The veal is cut into cubes and sautéed with chopped vegetables.
Begova Corba
A thick chicken and okra soup traditionally served during holidays and special occasions.
Main Courses
Cevapi
Ćevapi are small, hand-rolled ground meat sausages. They are made from beef (or a mix of beef and other meats such as pork, veal, or lamb) and seasoned with different spices, including garlic, salt, and pepper.
They are typically served in groups of five to ten pieces placed inside a flatbread called lepina or somun along with various sides such as chopped raw onions, kajmak (a milk cream spread), and ajvar (a roasted red pepper and eggplant relish).
Cevapi are popular all over Bosnia, Croatia, and Montenegro. Sarajevo claims to have the best cevapi of all former Yugoslavia countries. We have enjoyed the cevapi everywhere, and the Mostar cevapi is great!
Sarajevski Cevapi
Sarajevski ćevapi is a unique variety of ćevapi from Sarajevo. Traditionally, Sarajevski ćevapi is made exclusively with ground beef, salt, and pepper.
Japrak
Japrak consists of a ground meat filling prepared with beef or veal, rice, salt, and pepper wrapped in blanched cabbage leaves.
Sogan Dolma
Soğan dolma is a cooked onion stuffed with meat, rice, and spices. It is considered the specialty of Mostar.
Side Dishes
Ajvar
Ajvar is a relish made primarily from sweet bell peppers and eggplants. It can be sweet, mild, or hot and can be used as a spread or a side dish.
Somun
Round, soft flatbread often baked in wood-fired ovens and served with ćevapi.
Desserts
Tufahije
Poached apples stuffed with walnuts and sugar, usually served cold and topped with whipped cream.
Smokvara
Smokvara is a flat disk of dough baked and covered with sauce. The dough is made with fig jam, oil, milk, water, flour, semolina, cornmeal, baking soda, and egg (optional). The sauce is made with fig jam, sugar, and water.
Jabukovaca
Jabukovača is a baked apple pie, made like baklava, originating from Sarajevo.
The dough is made with flour, eggs, oil, water, and a pinch of salt. The filling is made with sour apples, sweet yogurt, cinnamon, lemon zest, and vanilla sugar.
The roll is baked and served with a sauce made from sugar, vanilla sugar, butter, and cornstarch.
FAQs About Bosnia Food
What is traditional Bosnian food?
Traditional Bosnian food includes grilled meats like ćevapi, layered pies such as burek and sirnica, hearty soups, and dishes slow-cooked with seasonal vegetables. Influences from Ottoman, Slavic, and Austro-Hungarian cuisines are all present.
What is the national dish of Bosnia and Herzegovina?
Bosanski lonac (Bosnian pot) is often considered the national dish. It is a slow-cooked stew of beef or lamb layered with vegetables like cabbage, potatoes, carrots, and onions.
What should vegetarians expect in Bosnia?
While much of Bosnian cuisine centers around meat, vegetarian options like grah (bean stew), zeljanica (spinach pie), and ajvar with bread are commonly available in restaurants and homes.
Is Bosnian food spicy?
No. Bosnian food uses herbs and mild spices, such as parsley and paprika, but is not typically spicy. Flavors are rich and savory rather than hot.