12 regional dishes covered across Bosnia And Herzegovina, each with the canonical version and where to eat it, city by city.
BaklavaDessert · Sarajevo
Begova CorbaMain course · SarajevoBegova corba, the Bey's soup, is a traditional Bosnian festive soup of chicken, carrot, parsley and okra, finished with sour cream and egg yolk.
Bosnian CoffeeMain course · SarajevoBosnian coffee is boiled in a copper dzezva and poured into small handleless fildzani, with rahat lokum and a glass of water served alongside.
BurekMain course · SarajevoSarajevo burek is meat only: hand-rolled phyllo around minced meat, onion and pepper, baked in a tray and best eaten hot, ideally with yogurt.
CevapiMain course · SarajevoSarajevo cevapi are finger-shaped beef sausages grilled and served in a dry somun with chopped onion and kajmak; ten pieces is a common order.
Pita (Bosnian phyllo family)Main course · SarajevoIn Sarajevo, pita is the family of filled phyllo pies other than burek: sirnica with cheese, zeljanica with spinach and krompirusa with potato.
SarmaMain course · Sarajevo
Sogan-DolmaMain course · SarajevoSogan-dolma is the Bosnian stuffed onion, filled with minced meat and rice; Kibe Mahala serves it as a main course and Inat Kuca in its large sahan.
TufahijaMain course · SarajevoTufahija is a poached apple stuffed with walnuts, served in its syrup with cream; Avlija and Nanina Kuhinja both list it among their desserts.Bosanski LonacMain course · SarajevoBosanski lonac is a Bosnian stew of meat and vegetables layered in a deep pot with a little water; beef, lamb, cabbage, potato and carrot are typical.KlepeMain course · SarajevoKlepe are Bosnian dumplings of thin dough filled with meat, boiled and dressed in cream sauce; Inat Kuca serves them with sour cream and garlic.Sarajevski SahanMain course · SarajevoSarajevski sahan is a mixed tray of Sarajevo specialities for two; Inat Kuca fills it with cevapi, dried meat, home-made sausages and stuffed peppers.