National cuisine of Bosnia & Herzegovina for gourmets. Authentic recipes, delicacies and specialties

Bosnia and Herzegovina is a country of cultural diversity. This can not but be reflected in the national cuisine, which combines the influence of Turkish, Mediterranean, Croatian, Greek, and Russian cuisines. Lunch in Bosnia and Herzegovina is considered more important than breakfast. Traditionally, locals have lunch at 2:00 PM and dine at 8:00 PM. It must be said that the food habits of Bosnians are as complex as the history of their country. An important role in preparing national dishes is played by locally produced vegetables, and special "Slivovitz" brandy is made from plums growing throughout the country.

Local residents are habitues of fragrant bakeries selling delicious mini-rolls filled with cheese. Cheese and coffee are some of the most delicious products offered by the Bosnian cuisine. Bosnians often eat sweets, cakes, and donuts with jam. On a dinner table, easy-to-prepare potato patties smelling of home and coziness (locally known as "Potato Pita") lie next to traditional "Begova Čorba", a thick chicken-vegetable soup unchanged since the days of the Ottoman Empire. Amazing "Tufahije" dessert - apples stuffed with walnuts stewed in sugar water - reminds us of that militant epoch. But apart from sweets, homemade pastries, and rich soups, Bosnians also eat giblets, namely kidneys and liver. We cannot fail to mention ubiquitous Balkan kebabs. In general, the Bosnian diet is based on meat. Locals are very fond of small rolls of seasoned ground beef cooked on the grill and served in a "bread pocket". They especially like smoked meat - for example, ribs. However, it should be borne in mind that many Bosnians are Muslims who do not eat pork.

All major cities in Bosnia and Herzegovina can boast of restaurants with the first-class service. However, it is easy to find cafes and restaurants to suit every budget and taste both in the capital and beyond its limits - for example, pizzerias in sunny Mostar and grill houses in seaside Neum. Thus, In Sarajevo, you should definitely visit traditional "Inat kuća" restaurant whose name can be safely translated as "The House of Spite". This is a former house of one stubborn Bosnian standing on the river bank. He defended his house from the Austro-Hungarians who had claims to the man's landed property. As a result, the new government had to give the townsman a bag of gold coins, as well as move the house of the proud stubborn to the other bank of the river brick by brick. Soon, the amazing building has become the epitome of Bosnian perseverance and firmness. Popular "Ottoman Kebap House" offers spicy Turkish food. In the capital, there are places for fans of traditional Vietnamese and Mediterranean cuisines, as well as lots of bakeries. Copyright www.orangesmile.com

The rules of behavior at the table in Bosnia and Herzegovina are pretty standard: it's bad manners to talk with a mouth full and put your elbows on the table, but hiding your hands under the table is also not good. Eating in a lying or bending position is not acceptable. You shouldn't offer anyone alcohol or pork if you don't about a person's religious views - he or she may turn out to be a Muslim. However, some Muslims may accept this kind of gifts out of courtesy or as a sign of disposition. Bosnians rarely use cutlery for eating pies, preferring using their hands. Among friends, it's customary to share food straight from the plates.

On holidays, Bosnian tables are groaning with all sorts of food. There is always much more food than guests can eat. One has to politely refuse to continue the meal several times, as local etiquette requires hosts to make sure that guest won't stay hungry. Since among Bosnians there are Muslims, Catholics, and Orthodox Christians, traditions may differ from family to family. By the way, it's customary to share holidays here, just like food. One of the favorite festive dishes is Sarma prepared from sauerkraut, minced meat, and rice with seasonings. These rolls are cooked in large pots on low heat. Paprika, lard, smoked pork, and bay leaves are necessarily added to them. Sarma often becomes the main dish on the New Year's or Christmas table, it is also prepared for weddings, birthdays, and Easter.