Today, Bosnia and Herzegovina cuisine is a topic of great relevance and interest to a wide variety of people around the world. With the advancement of technology and globalization, Bosnia and Herzegovina cuisine has become a key point of discussion in different areas, from politics to science, including culture and society. Opinions and perspectives on Bosnia and Herzegovina cuisine are diverse and changing, making it an exciting and constantly evolving topic. In this article, we will explore different aspects of Bosnia and Herzegovina cuisine, from its origins and influence today, to the possible future implications it may have. In addition, we will analyze different points of view and arguments on the matter, with the aim of offering a complete and enriching vision of Bosnia and Herzegovina cuisine.
Meat under sač (meso ispod sača) – a traditional way of cooking lamb, veal, or goat under a metal, ceramic, or earthenware lid on which hot coals and ashes are heaped
Pilav (pilaf) – grain, such as rice or cracked wheat, browned in oil, and then cooked in a seasoned broth
Burek – a meat-filled flaky pastry, traditionally rolled in a spiral and cut into sections for serving. The same dish filled with cottage cheese is called sirnica, one with spinach and cheese zeljanica, one with squash/zucchini called tikvenjača, and one with potatoeskrompiruša. All these varieties are generically referred to as pita (Bosnian for "pie").
^"Ramazanski somun". moje-zdravlje.ba. 3 September 2015. Archived from the original on 29 June 2015. Retrieved 3 September 2015.
Further reading
Tim Clancy, Bosnia & Herzegovina, The Bradt Travel Guide, 2004, pp. 93–97, ISBN1-84162-094-7
Darra Goldstein; Kathrin Merkle (eds.). Culinary cultures of Europe: identity, diversity and dialogue. Council of Europe. pp. 87–94. ISBN92-871-5744-8.