Bosnian cuisine
Bosnian cooking is Ottoman technique on Balkan ingredients: stewing without browning, pastry, and meat over coals.
Bosnian dishes are rarely fried in fat: meat and vegetables are stewed in their own juices, which sets them apart from Serbian and Croatian neighbours.
The names of the pies are tied strictly to their fillings, and mixing them up is not done: burek is meat only, everything else has its own name.
2 dishes
- Bosanski lonac
Meat and vegetables layered in a clay pot and cooked four hours without stirring.
280 min · Easy · Main course
- Bosnian burek
A spiral of hand-stretched pastry with a meat filling. In Bosnia only the meat one is called burek.
120 min · Takes practice · Main course