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.
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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.
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