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  • Best Bosnian Foods that Are Not Burek or Ćevapi!

Best Bosnian Foods that Are Not Burek or Ćevapi!

Posted on Jun 1st, 2020
by Aida Ibišević
Categories:
  • Food Industry News
  • Food Trends
plate with stuffed veggies

Many things can be said about the Balkans, but one thing is for sure, Balkan food is amazing! It’s so rich and versatile, it can easily parallel cuisines of France and Italy.

Greatly influenced by the Balkan geography and history, this cuisine is a mixture of a healthier Mediterranean fare (such as fish, seafood and pasta), typical Slavic dishes (like hearty soups and stews, pickled vegetables and rich tortes), and the Ottoman cuisine (think stuffed flaky pies, mouthwatering baklava-like desserts and stuffed apples). 

If you’re a close follower of Chef’s Pencil, you’ve had a solid overview of Balkan food via the Serbian dishes article. As food from Bosnia and Herzegovina is very similar to Serbian food, and some of the dishes that would go on this list are already mentioned (sarma, ajvar, etc), I wanted to introduce you to delicacies you would’ve otherwised missed.

They’ll delight your tastebuds, I promise! 

1. Hadžijski Ćevap aka the Boss Sauce 

While ‘ćevap’ is associated with grilled sausages, when you see an adjective before ‘ćevap’ it generally means you’re getting a sauce of some kind. Hadžijski ćevap (or as I’ve renamed it in English, the boss sauce) is made by simmering veal and veggies, and adding a little bit of heavy cream. When ingredients are tender, the sauce is divided into portions, wrapped in foil and transferred to a water bath.

By the way, ‘hadžija’ is someone who has done the hajj (Muslim pilgramage). Back in the day this trip was expensive and only the rich could go. Therefore ‘hadžija’ became slang for someone who’s doing pretty well in life and thus are ‘the boss.’ 

Some sauce in aluminum foil
Hadžijski Ćevap aka the Boss Sauce Photo credit: BLB

2. Baklava 

In the West baklava is synonymous with Middle Eastern flaky, honey, multiple-nut delicacy. Bosnian baklava is a bit different, and that’s why I call it ‘the midcentury modern’ of baklavas. Its main ingredients are the walnut (and only the walnut!), butter, phyllo, simple syrup, and sometimes a filling of egg and flour crumbs (tirit). It’s a simple and elegant dessert whose every component will satiate you.

You’ll recognize a good Bosnian baklava by the fact that (like a good meal) one or two pieces will be enough to completely satsify you. 

plate with baklava
Baklava; Photo credit: BLB

3. Bamija, aka Okra Sauce 

Bamija (baminja, bamia) is another divine sauce made with specific kind of okra and veal. Taste- wise this rich sauce falls somewhere between regular okra soup and gumbo. In Bosnia, okra is picked early (when just under 2 inches), lined on a thin rope, and then dried in a shaded, drafty place. You’ll spot it at the farmer’s market in a batch of long bead-y threads.

As okra expands when prepared, one of these threads is enough to make the entire dish. Combined with tender, simmered veal, bamija sauce is perfect over rice or mashed potatoes. Or simply grab a slice of bread and go to town! 

close-up of a bowl of soup
Bamija, aka Okra Sauce; Photo credit: BLB

4. Punjene Paprike aka Stuffed Peppers 

There doesn’t exist just one characteristic way to prepare punjene paprike in Bosnia. They can be cooked, baked, a combination of both, or even pickled. Meat filling is usually the same everywhere and it consists of ground beef, rice and a few simple spices. (Depending on religion pork may be used also.) This is one of those dishes that delights vegetarians because there are many non-meat stuffed pepper recipes as well.

For example, there are peppers stuffed with (grated or diced) potatoes, as well as the sour cream and cheese stuffed peppers. 

close-up of a plate with stuffed peppers
Punjene Paprike aka Stuffed Peppers: Photo credit: BLB

5. Dolma(s) aka Stuffed Veggies 

In the same vein stuffed vegetables or dolmas are, in addition to burek, maybe the most recognizable Bosnian dish. ‘Dolma’ in actuality means ‘stuffing,’ but over time the meaning has changed to an actual stuffed vegetable. There are several types, like sogan dolma (stuffed onion), japrak dolma (stuffed vine leaf), šarena dolma (mixed stuffed veggies), etc.

This combo of colorful vegetables stuffed with ground beef, rice and spices, then baked (or cooked) in a tomato based sauce, are pure pleasure for both eyes and palate. 

close-up of a plate with stuffed veggies
Dolma(s) aka Stuffed Veggies; Photo credit: BLB

6. Kvrguša aka The Chicken Pie 

This dish is so unpretentious everyone who eats it asks themselves why they didn’t think of making it before. Kvrguša pie consists of chicken pieces (any will work, but legs and thighs are the best) baked on top of pancake like batter, then topped with heavy cream.

The result is perfectly crunchy-on-the-outside, soft-on-the-inside chicken, on a bed of golden, creamy, tender pie.

As you lift each chicken piece you are met with a small pool of flavorful chicken juices in the pancake. (For an additional kick of flavor top kvrguša with sour cream, yogurt and garlic.) There is something about this, ultimately peasant meal, that’ll make you feel like a king when you eat it. 7.

close-up of a plate with Chicken Pie
Kvrguša aka The Chicken Pie; Photo credit: BLB

7. Klepe aka Bosnian Ravioli

Every country has its ravioli. Bosnia’s ravioli are called klepe. Although klepe can be cheese, vegetable or meat based, when you order klepe in a restaurant (unless you specifically ask for a vegetarian option), you’ll get the beef ones.

Like ravioli, these dumplings are made by flour dough that’s thinned out, shaped, cut and stuffed. At this point klepe are either frozen for later, or thrown in a pot of boiling water for a couple of minutes.

Final step includes lining them in glass cookware, smearing them with a decadent topping (heavy cream, garlic, paprika and butter), and baking them for a few minutes. As you can guess, this rich meal requires a nap afterwards. 

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Jeste culi kad za #klepe? Ja cu biti iskren pa reci da nisam cuo za ovo jelo do prije kojeg mjeseca ali sam ih zato napravio! I odusevio se! ??? Bosanski ravioli su divotica samo takva.❤️ I ne zaboravi! #ostanidoma #kuhamdoma ???? #food #instagood #delicious #gloobyfood #gastrohr #yummy #hungry #feedfeed #onmytable #tasty #foodstagram #foodporn #withflavour #huffposttaste #organic #instakuhace #onthetable #thefeedfeed #foodphotography #bosniancusine #bosanskiravioli #sarajevskeklepe #ravioli

A post shared by Vedran Bošković (@seasoned.with.love) on Apr 7, 2020 at 9:31am PDT

8. Knedle aka Potato Plum Dumplings 

What would a cuisine be like if it didn’t boast a version of sweet dumplings too? Although well worth it, these potato plum dumplings are consuming to make.

Therefore, if someone offers you this delicacy, don’t hesitate to eat as many as you can and ask for more to take home. (If you’re the one making them, you’re best off making a few batches and freezing some for later.)

Similarly to gnocchi, potatoes for knedle are boiled, cooled and mixed with flour.

They are then stuffed with small, completely ripe, sweet plums, then boiled again. The last step is dipping them in a mix of sugar and bread crumbs before a quick and final fry. 

View this post on Instagram

Ale naprawdę ta kwarantanna nie jest wcale taka zła! Od ponad miesiąca siedzę w chałupie i przestałam się malować. Parę złotych zaoszczędzonych na kamuflażu mogę zatem przeznaczyć na żarcie. Tak też czynię! Poza tym jak tu nie kochać natural look, kiedy i tak nosisz maseczkę. Kiedy zostały mi tylko trzy paznokcie, to stwierdziłam, że nosz kurna tego się już nie ukryje. Pyk! Normalnie jak na zawołanie masz nakaz noszenia rękawiczek w sklepach, a to praktycznie jedyny obszar, w którym ostatnio bywam. Ideolo! Rzęsy też chwilę opłakiwałam, ale okulary przeciwsłoneczne tworzą z maseczką duet na miarę yin i yang, więc nie ma co się smucić. I kiedy pojawiła się perspektywa, że znowu otworzą się salony, to dotarło do mnie, że nie mam po co ich już robić… bo kurna do pracy już nie wrócę. Zmiana nastąpiła również w garderobie i tym sposobem w koszyku Reserved zamiast bluzeczek i sukienek, pojawiły się legginsy, dresy i bluzy. No do sklepu to nie muszę się stroić i trza gdzieś upchnąć te kilka kilo drożdżowego, które postanowiło ze mną zostać. Pozostając w temacie zrobiłam dziś chłopakom knedle z truskawkami. Ja jem tylko truskawki… ?? . . . PRZEPIS W PIERWSZYM KOMENTARZU ⬇️⬇️⬇️ . . . #knedle #knedleztruskawkami #kluchy #kluski #obiad #obiadek #dinnerideas #dinner #dinnertime #pomyslnaobiad #jedzenie #pysznejedzenie #domowejedzenie #gotowaniezpasją #gotowanie #pycha #pysznie #pyszności #smacznie #kochamgotowac #kochamjeść #wiemcojem #wiemcodobre #foodie #foodlover #foodporn #foodphotography #onmytable #przepis #kuchnia

A post shared by @ puszka_przy_garach on May 12, 2020 at 5:30am PDT

9. Sutlijaš aka Rice Pudding 

Although an acquired taste, those who do like sutlijaš are crazy about it. This simple, milk based rice pudding is easily recognized by the generous use of raisins.

It’s always made with small, round rice, and is usually topped with chocolate or cinnamon. Not only is this one extraordinary and refreshing dessert, it’s also regionally used for the upset stomach (by those who tolerate lactose, of course). 

two glasses filled with rice pudding
Sutlijaš aka Rice Pudding; Photo credit: 196 flavors

10. Tufahije aka Stuffed Poached Apples 

While baklava can be decadent for some, and sutlijaš not decadent enough for others, tufahije (or stuffed, poached apples), quickly become everyone’s favorite Bosnian dessert. Tougher apples (like granny smiths) are first peeled, and then boiled in simple syrup.

After they’re finished cooking, tufahije are stuffed with a combination of ground walnuts, milk and sugar. Stuffed tufahije are kept in the remaining simple syrup and decorated with a splash of whipped cream before serving.

These will take your breath away! 

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Tufahije ??? 300gr šećera 1l vode 7-8 jabuka 150gr oraha 100gr mljevenog keksa Šlag Staviti vodu i šećer da prokuha,zatim dodati očišćene jabuke i povremeno ih okretati dok se kuhaju.Kada budu srednje mekane na dodir znači da su gotove. Orahe i keks sjediniti,i dodati pola čaše vode u kojoj su se kuhale jabuke i tako sjediniti smjesu da bude kompaktna za punjenje.Napuniti jabuke,ukrasiti šlagom i dekorisati po izboru ? #senadinakuhinja #tufahije #jabuke #ramadan2019? #otkrivamose #topinaljudi

A post shared by Senada Musić (@senadina_kuhinja) on May 11, 2019 at 10:36am PDT

11. Kafa/ kava/ kahva aka Bosnian Coffee 

The most recognizable Bosnian delicacy is surely its unforgettable coffee. Depending on the region, you’ll find it under the name of kafa, kava or kahva (sometimes with the ‘bosanska’ in front of it, to designate ‘Bosnian’ coffee).

You can call it anything except Turkish, because similarities end in the looks. Although rich, finely ground coffee is used for both, where Turkish coffee is cooked all the way through, Bosnian coffee is added to the water only after the water boils.

It is only finished after the foam, also known as ‘kajmak,’ forms on top once or twice. It is the foam that is first poured into each cup so that it rises to the top after the remaining coffee is poured in. Bosnian coffee is to be devoured slowly, with a sugar cube or two, plus a rahat lokum, (a local type of Turkish delight). 

cofffe prepared to be served
Bosnian coffee; Photo credit: Mel had tea

If you’re into Balkan food, check out our stories on the best foods in the region:

  • Best Bulgarian Foods
  • Best Slovenian Foods
  • Best Romanian Foods
  • Best Macedonian Foods
  • Best Serbian Foods
  • Croatian Cuisine Overview

Aida Ibišević

Aida is a Sarajevo native who spent most of her life in Washington DC. At the request of her friends in the US, in 2014 she created Balkan Lunch Box, a food website with traditional Balkan recipes.

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