Category:Bosnian cuisine

From Freepedia

Bosnian cuisine does not use any spices, and, when it does, in very small quantity. Most of the time it only uses chilli and a special mixture made up of dried vegetables called Vegeta. It is a very little spiced or not at all cuisine. Most of the dishes are light as they are cooked in lots of water, the sauces are fully natural as they are made from the vegetable’s juices of the dish. Indeed, Bosnian dishes are fully natural with vegetables, fruits and milk products, such as spinach, tomatoes, courgettes, dried beans, fresh beans, onions, carrots, peppers, plums, milk, cream called Pavlaka. In the Bosnian cuisine, there are no special sauces that come with the dishes: everything is in the dish itself. When travelling across the country, you should definitely try a few local specialities, half-way between the West and the East. Try the cevapcici, burek, dolma, bamja and the whole range of Eastern sweets. Serve it along with a glass of local beer or wine. The best wines come from Herzegovina where the weather allows a perfect ripeness of grapes.

Articles in category "Bosnian cuisine"

There are 15 articles in this category.

B Baklava Bosanski Lonac D Dolma Döner kebab G Goulash

G cont. Gyros H Halva L Loukoumas M Meze Moussaka P Pilaf

P cont. Pita R Rakia T Turkish Delight Turkish coffee