In today's world, Bosnia and Herzegovina cuisine has become a topic of great relevance and interest to people of all ages and backgrounds. Whether due to its impact on society, its historical relevance or its influence on different aspects of daily life, Bosnia and Herzegovina cuisine has captured the attention of many and has become a topic of study, debate and reflection. In this article, we will explore different aspects related to Bosnia and Herzegovina cuisine, from its origin and evolution to its influence today. We will analyze its impact in various areas, as well as the future perspectives it generates. Without a doubt, Bosnia and Herzegovina cuisine is a topic that does not leave anyone indifferent and that deserves to be analyzed from different perspectives to understand its true scope in today's society.
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.