Bosnian cuisine
Encyclopedia
Bosnian cuisine is balanced between Western
and Eastern
influences. The food is closely related to Turkish
, Middle Eastern and other Mediterranean
cuisines. However, due to years of Austria
n rule, there are also many culinary influences from Central Europe
.
s, but usually in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic
, bell pepper
s, cucumbers, carrots, cabbage
, mushrooms, spinach
, zucchini
, dried and fresh beans, plums, milk
, paprika
and cream called pavlaka and kajmak
. Typical meat dishes include primarily beef and lamb. Some local specialties are ćevapi, burek
, dolma
, sarma
, pilav, gulaš
, ajvar
and a whole range of Eastern sweets. The best local wines come from Herzegovina
where the climate is suitable for growing grapes. Plum or apple rakija
, is produced in Bosnia
.
Wines are produced mainly in Herzegovina
, in the regions of Mostar
, Čitluk, Ljubuški
, Stolac, Domanovići
, and Međugorje.
Local spirits are distilled from plums, pears, or grapes, with alcohol content of 45% and higher.
Western culture
Western culture, sometimes equated with Western civilization or European civilization, refers to cultures of European origin and is used very broadly to refer to a heritage of social norms, ethical values, traditional customs, religious beliefs, political systems, and specific artifacts and...
and Eastern
Eastern world
__FORCETOC__The term Eastern world refers very broadly to the various cultures or social structures and philosophical systems of Eastern Asia or geographically the Eastern Culture...
influences. The food is closely related to Turkish
Turkish cuisine
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe...
, Middle Eastern and other Mediterranean
Cuisine of the Mediterranean
Mediterranean cuisine is the food from the cultures adjacent to the Mediterranean Sea.Whether this is a useful category is disputed:The idea of the ‘standard Mediterranean’ .....
cuisines. However, due to years of Austria
Austria
Austria , officially the Republic of Austria , is a landlocked country of roughly 8.4 million people in Central Europe. It is bordered by the Czech Republic and Germany to the north, Slovakia and Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the...
n rule, there are also many culinary influences from Central Europe
Central Europe
Central Europe or alternatively Middle Europe is a region of the European continent lying between the variously defined areas of Eastern and Western Europe...
.
Ingredients
Bosnian cuisine uses many spiceSpice
A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...
s, but usually in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, bell pepper
Bell pepper
Bell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
s, cucumbers, carrots, cabbage
Cabbage
Cabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae and is a leafy green vegetable...
, mushrooms, spinach
Spinach
Spinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
, zucchini
Zucchini
The zucchini is a summer squash which often grows to nearly a meter in length, but which is usually harvested at half that size or less. It is a hybrid of the cucumber. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green...
, dried and fresh beans, plums, milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
, paprika
Paprika
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot...
and cream called pavlaka and kajmak
Kaymak
Kaymak ; also kaymak, kajmak, kaimak or qeymağ, also geymar, gaimar, is a originally Serbian creamy dairy product, similar to clotted cream, made in Serbia, Turkey,...
. Typical meat dishes include primarily beef and lamb. Some local specialties are ćevapi, burek
Burek
Börek is a family of baked or fried filled pastries made of a thin flaky dough known as yufka . It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables...
, dolma
Dolma
Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include onion, zucchini, eggplant,...
, sarma
Sarma (food)
Sarma is a dish of grape, cabbage or chard leaves rolled around a filling usually based on minced meat. It is found in the cuisines of the former Ottoman Empire from the Middle East to the Balkans and Central Europe.-Etymology and names:...
, pilav, gulaš
Goulash
Goulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia...
, ajvar
Ajvar
Ajvar and aijvar is relish, made principally from red bell peppers, with eggplant, garlic and chili pepper. Ajvar originates in the Serbian cuisine, and was therefore long known as "Serbian salad" or "Serbian vegetable caviar"...
and a whole range of Eastern sweets. The best local wines come from Herzegovina
Herzegovina
Herzegovina is the southern region of Bosnia and Herzegovina. While there is no official border distinguishing it from the Bosnian region, it is generally accepted that the borders of the region are Croatia to the west, Montenegro to the south, the canton boundaries of the Herzegovina-Neretva...
where the climate is suitable for growing grapes. Plum or apple rakija
Rakia
Rakia is an alcoholic beverage that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans. Its alcohol content is normally 40% ABV, but home-produced rakia can be stronger . Prepečenica is double-distilled rakia which has an alcohol content that may...
, is produced in Bosnia
Bosnia (region)
Bosnia is a eponomous region of Bosnia and Herzegovina. It lies mainly in the Dinaric Alps, ranging to the southern borders of the Pannonian plain, with the rivers Sava and Drina marking its northern and eastern borders. The other eponomous region, the southern, other half of the country is...
.
Meat dishes
- Ćevapi – Bosnian kebabs: small grilled meat sausages made of lamb and beef mix; served with onions, sour cream, ajvar and Bosnian pita bread (somun)
- PljeskavicaPljeskavicaPljeskavica is a Serbian patty dish popular in the Balkan region of Southeastern Europe.Pljeskavica is eaten in Serbia, Slovenia, Bosnia and Herzegovina, Montenegro, Macedonia and Croatia, and can be found in Romania, and Bulgaria. Traditional pljeskavica is made from mixture of ground meats...
- is a patty dish - Begova Čorba (Bey's Stew) – a popular Bosnian soup (Chorba) made of meat and vegetables
- Filovane paprikeStuffed peppersStuffed peppers is a dish which exists in different names and forms around the world.- India :Stuffed Peppers is one of several stuffed vegetable dishes in Indian cuisine...
or punjena paprikaPunjena paprikaPunjena paprika is a dish made of peppers, stuffed with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices, salt, tomato, minced meat and rice....
– fried bell pepperBell pepperBell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
s stuffed with minced meat - Sogan-dolmaSogan-dolmaSogan-dolma, which means stuffed onions in Turkish , is a traditional Bosnian dish, considered the specialty of Mostar. Ingredients include onions, minced beef, rice, oil, tomato purée, paprika, vinegar or sour cream, dense natural yogurt , black pepper, salt and spices.- Preparation :The skin...
– onions stuffed with minced meat - PoparaPoparaPopara , is a meal made with left over or fresh bread. It is mostly made in Turkey, Bulgaria, Serbia, Bosnia, Macedonia and Montenegro. Popara is also used as a last name...
– bread soaked in boiling milk or water and spread with kajmakKaymakKaymak ; also kaymak, kajmak, kaimak or qeymağ, also geymar, gaimar, is a originally Serbian creamy dairy product, similar to clotted cream, made in Serbia, Turkey,... - ĆufteKoftaKofta is a Middle Eastern and South Asian meatball or meatloaf.In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions...
– meatballMeatballA meatball is made from an amount of ground meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, and possibly eggs...
s - Meat under sačSAC-People:* Stuart Adam Campbell, a famous gamer who got 30 days playtime within two months of MW2's release in 2009-Computers:* Symposium on Applied Computing, an annual conference sponsored by the ACM Special Interest Group on Applied Computing...
(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 - grain, such as riceRiceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
or cracked wheatWheatWheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...
, 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 spinachSpinachSpinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
and cheese zeljanica, and one with potatoPotatoThe potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
es krompiruša. All these varieties are generically referred to as pita (BosnianBosnian languageBosnian is a South Slavic language, spoken by Bosniaks. As a standardized form of the Shtokavian dialect, it is one of the three official languages of Bosnia and Herzegovina....
for "pie"). - SarmaSarma (food)Sarma is a dish of grape, cabbage or chard leaves rolled around a filling usually based on minced meat. It is found in the cuisines of the former Ottoman Empire from the Middle East to the Balkans and Central Europe.-Etymology and names:...
– meat and rice rolled in pickled cabbage leaves - GrahPasuljPasulj is a white or brown bean dish, considered a traditional dish in Serbian and Bosnian cuisine, though it is nowadays popular throughout many Balkan nations...
– a traditional bean stew with meat - JaprakJaprakYaprak is a generic name for meals made of grape leaves , stuffed with meat and rice, or more rarely rice only. Meals are called as Yaprak Sarma or Yaprak Dolma...
– grape leavesGrape leavesGrape leaves are used in the cuisines of a number of cultures, including Turkish cuisine, Greek cuisine, Bulgarian cuisine, Arab cuisine, Romanian cuisine, and Vietnamese cuisine. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by...
stuffed with meat and rice - Musaka – a baked dish made of layers of potatoes and minced beef
- Bosanski LonacBosanski LonacBosnian Pot is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables.It has been on tables of both...
– Bosnian meat stew cooked over an open fire - TarhanaTarhanaTarhana , trahanas or khondros , tarkhīneh, tarkhāneh, tarkhwāneh , trahana , трахана/тархана , kishk , or kushuk are names for a dried food based on a fermented mixture of grain and yoghurt or fermented milk, usually made into a thick...
- typical Bosnian soup with homemade pasta - Sudžuk - (Sujuk) – spicy beef sausage
- Suho meso – air-dried meat similar to Italian bresaolaBresaolaBresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell...
- Bamija – okraOkraOkra is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins...
and veal stew - DolmaDolmaDolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include onion, zucchini, eggplant,...
- stuffed grape leaves with rice
Vegetable dishes
- Đuveč – vegetable stew, similar to the RomanianRomanian cuisineRomanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character...
ghiveci, the BulgarianBulgarian cuisineBulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares characteristics with other Balkans cuisines...
gjuvec, and the Hungarian lecsoLecsóLecsó is an originally Hungarian thick vegetable stew which features peppers and tomato, onion, lard, salt, sugar and ground paprika as a base recipe. In northern Hungary, the onions and peppers are usually sauteed in lard or bacon fat, while in the south sunflower oil is more commonly used... - Grašak – pea stew
- KačamakKacamakKačamak or kachamak is a traditional Bosnian, Serbian, Bulgarian, Macedonian, Albanian and Montenegrin dish. It is also known as Bakrdan in Macedonia.-History:...
– a traditional Bosnian dish made of cornmealCornmealCornmeal is flour ground from dried maize or American corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies. In the United States, the finely ground cornmeal is also referred to as cornflour. However, the word cornflour denotes cornstarch in recipes from the...
and potatoes - Kljukuša – grated potatoes mixed with flour and water and baked in an oven; a traditional dish in the region of Bosanska KrajinaBosanska KrajinaBosanska Krajina or Bosnian Frontier is a geographical region, a subregion of Bosnia, in western Bosnia and Herzegovina enclosed by three rivers - Sava, Una and Vrbas. It is also a historic, economic and cultural entity of Bosnia and Herzegovina....
- SatarašSatarašSataraš is a dish originally from Baranya made with bell peppers.It is also very popular throughout South-Eastern Europe, where it is made in many different ways....
– a dish made with bell pepperBell pepperBell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
s, eggplants, onions and tomatoes - Turšija – pickled vegetables
- Buranija - green bean stew
Cheeses
- Livno cheeseLivno cheeseLivno cheese is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina on the basis of French technology of making Gruyère cheese. The cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste...
(Livanjski sir) - a dry yellow cheese from the west Bosnian town of LivnoLivnoLivno is a town in western Bosnia and Herzegovina, in Canton 10 of the Federation of Bosnia and Herzegovina, located between Tomislavgrad, Glamoč, Bosansko Grahovo, Kupres and the Croatian border.- Position :...
and surrounding villages - Travnički – a white fetaFetaFeta is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads Feta is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese,...
-like cheese from the TravnikTravnikTravnik is a city and municipality in central Bosnia and Herzegovina, 90 km west of Sarajevo. It is the capital of the Central Bosnia Canton, and is located in the Travnik Municipality. Travnik today has some 27,000 residents, with a metro population that is probably close to 70,000 people...
district in central Bosnia and HerzegovinaBosnia and HerzegovinaBosnia and Herzegovina , sometimes called Bosnia-Herzegovina or simply Bosnia, is a country in Southern Europe, on the Balkan Peninsula. Bordered by Croatia to the north, west and south, Serbia to the east, and Montenegro to the southeast, Bosnia and Herzegovina is almost landlocked, except for the... - Vlašićki – a highland cheese similar in its salty taste to Travnički, originates in the villages on Vlašić MountainVlašic (mountain)Vlašić is a mountain in the very center of Bosnia and Herzegovina. Its peak is called Vlašićka Gromila and has an elevation of 1,969 meters above sea level. The mountain is a major center for winter tourism due to its excellent accommodation for skiing, snowboarding and other winter sports...
in central Bosnia and HerzegovinaBosnia and HerzegovinaBosnia and Herzegovina , sometimes called Bosnia-Herzegovina or simply Bosnia, is a country in Southern Europe, on the Balkan Peninsula. Bordered by Croatia to the north, west and south, Serbia to the east, and Montenegro to the southeast, Bosnia and Herzegovina is almost landlocked, except for the... - Kajmak
- Pavlaka
Desserts
- TufahijeTufahijeTufahije is a Bosnian dessert made of walnut-stuffed apples stewed in water with sugar, very popular in Bosnia and Herzegovina, Macedonia and Serbia. Tufahije were introduced to the people in Balkans during the Ottoman rule, although the dessert originates from Persia.- Serving :Tufahije are...
– whole stewed apples stuffed with a walnut filling - BaklavaBaklavaBaklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and much of central and southwest Asia....
– flaky pastry with a filling of nuts, drenched in sugar syrup or honey - Ružica – similar to baklava, but baked in a small roll with raisins
- Hurmašice – date-shaped pastry drenched in a sweet syrup
- Rahatluk – lokumTurkish DelightTurkish delight or lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios and hazelnuts or walnuts bound by the gel; the cheapest are mostly gel, generally flavored with rosewater, mastic, or lemon...
- Sutlijaš - rice pudding
- TulumbeTulumbaTulumba , meaning pump) is a dessert in the Turkish, the Greek and the Bulgarian cuisine consisting of fried batter soaked in syrup.It is made from unleavened dough lump given a small ovoid shape with ridges along it using an 'icing' bag with a special nozzle. It is first deep-fried to golden...
- deep-fried dough sweetened with syrup - Kadaif
- Oblande
- KrofneKrafneCroatian krafne or pokladnice, Bosnian , Serbian and Slovenian are desserts similar to doughnuts . They are round and usually filled with jelly, marmalade or jam. They can also be filled with chocolate, custard, or cream, but that is usually less common...
- PekmezPekmezPekmez or dibs is amolasses-like syrup obtained after condensing juices of fruit must, especially grape, fig or mulberry, by boiling it with a coagulant agent. It is used as a syrup or mixed with tahini for breakfast....
- HalvaHalvaHalva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world.The term halva ,...
- GurabijeQurabiyaQurabiya, , , , is a shortbread-type biscuit usually made with ground almonds.-History:Cookies appear to have their origins in 7th century Persia, shortly after the use of sugar became relatively common in the region....
- ŠtrudlaStrudelA strudel is a type of layered pastry with a — most often sweet — filling inside, often served with cream. It became well known and gained popularity in the 18th century through the Habsburg Empire....
- PalačinkeCrêpeA crêpe or crepe , is a type of very thin pancake, usually made from wheat flour or buckwheat flour . The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France...
(Crêpe) - KompotKompotthumb|Dried plum kompotthumb|Apple and quince kompotKompot is a traditional drink in Central and Eastern European countries. It is a light, refreshing drink most often made of dried or fresh fruit boiled in water with sugar and left to cool and infuse...
– a cold sweet drink made of cooked fruit - Ruske KapeRuske KapeRuske kape are a type of cake dessert served in ex-Yugoslavia countries, especially in Bosnia, the Macedonia, Croatia, Serbia. It usually comes in a , round serving and includes coconut around the edge or sometimes crushed walnuts. The top is usually chocolate drizzled with vanilla...
- Jabukovača – pastry made of filo dough stuffed with apples
- Šampita
- Krempita
Relishes/Bread
- AjvarAjvarAjvar and aijvar is relish, made principally from red bell peppers, with eggplant, garlic and chili pepper. Ajvar originates in the Serbian cuisine, and was therefore long known as "Serbian salad" or "Serbian vegetable caviar"...
- VegetaVegeta (food)Vegeta is a condiment which is a mixture of spices and various vegetables invented in 1959 by a Bosnian Croat scientist Zlata Bartl, and has become a product sold worldwide....
- SomunPitaPita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Greece, the Balkans the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough...
- PogačaPogacaPogačice is a type of puff pastry. Pogača, Poğaça, Pogácsa or Pogacha is a type of pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Slovenia, Republic of Macedonia, Serbia, Montenegro, Hungary, Greece and Turkey with variations...
- DjevrekDjevrekDjevrek or Gevrek is a ring-shaped bread-pastry, about 100g-200g a piece, simailar to simit covered with sesame seed, that is popular in the Balkans. It is typically used as a breakfast or snack dish....
- LepinjaPitaPita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Greece, the Balkans the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough...
- UštipciUštipciUštipci are doughnut-like balls popular in Croatia, Serbia, Bosnia and Herzegovina and Macedonia. They are similar to krafne but with more of a soft, bread-like feel to them. They are easier to make than krafne, and they do not necessarily have to be sweet...
- MezeMezeMeze or mezze is a selection of small dishes served in the Mediterranean and Middle East as dinner or lunch, with or without drinks. In Levantine cuisines and in the Caucasus region, meze is served at the beginning of all large-scale meals....
Alcoholic beverages / beverages
Herzegovina
Herzegovina is the southern region of Bosnia and Herzegovina. While there is no official border distinguishing it from the Bosnian region, it is generally accepted that the borders of the region are Croatia to the west, Montenegro to the south, the canton boundaries of the Herzegovina-Neretva...
, in the regions of Mostar
Mostar
Mostar is a city and municipality in Bosnia and Herzegovina, the largest and one of the most important cities in the Herzegovina region and the center of the Herzegovina-Neretva Canton of the Federation. Mostar is situated on the Neretva river and is the fifth-largest city in the country...
, Čitluk, Ljubuški
Ljubuški
Ljubuški is a town and municipality in Bosnia and Herzegovina, located in thewestern part of Herzegovina.-1971:28.269 total* Croats - 26.198 * Muslims by nationality - 1.812 * Serbs - 118 * Yugoslavs - 49...
, Stolac, Domanovići
Domanovici
Domanovići is a village in Herzegovina, in Čapljina municipality, Federation of Bosnia and Herzegovina, Bosnia and Herzegovina.-Ethnic composition, 1991 census:total: 1,270* Muslims by nationality - 727 * Croats - 326...
, and Međugorje.
- Medovina
- KruškovacKruškovacKruškovac is a type of rakija made by distilling fermented pears, and has an alcohol content of around 25%. It is characterized by its sweet pear aroma and distinctive yellow color. It is a popular drink in Croatia, Bosnia and Herzegovina, Serbia, and in other states of the former Yugoslavia...
- PelinkovacPelinkovacPelinkovac is a bitter liqueur based on wormwood , popular in Croatia, Serbia, Bosnia-Herzegovina, as well as in Slovenia, where it is known as pelinkovec or pelinovec....
- Rakija
- BlatinaBlatinaBlatina is red wine grape variety primarily grown in the Herzegovina region of Bosnia and Herzegovina. It has a functional female flower , and for that reason it is always cultivated in plantations with other varieties such as Alicante bouschet , Merlot, and Trnjak, which at the same time pollinate...
- Žilavka
- BozaBozaBoza, also bosa , is a popular fermented beverage in Kazakhstan, Turkey, Kyrgyzstan, Albania, Bulgaria, Macedonia, Montenegro, Bosnia and Herzegovina, parts of Romania, Serbia, Ukraine and also Poland and Lithuania...
- SalepSalepSalep is a flour made from grinding the dried tubers of the orchid genus Orchis . These tubers contain a nutritious starch-like polysaccharide called glucomannan. Salep flour is consumed today in beverages and desserts, primarily in Turkey and in places that were formerly part of the Ottoman...
- AjranAyranAyran or laban is a cold beverage of yogurt mixed with cold water and sometimes salt; it is popular in many Central Asian, Middle Eastern and South-eastern European countries....
- Bosnian coffeeTurkish coffeeTurkish coffee is a method of preparing coffee where finely powdered roast coffee beans are boiled in a pot , with sugar according to taste, before being served into a cup where the dregs settle...
Local spirits are distilled from plums, pears, or grapes, with alcohol content of 45% and higher.
- ŠljivovicaSlivovitzSlivovitz or Slivovitsais a distilled beverage made from Damson plums. It is frequently called plum brandy, and in the Balkans is part of the category of drinks called rakia...
(plum brandy)