southern-europe
Explore 85 foods connected to Bosnia and Herzegovina, from everyday staples to rare local specialties.
Start with Tarhana Çorbası →
The local shortlist
10 editor-selected foods for understanding the place through what people eat.
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The full directory
85 foods in this view. Filter by category, type, rarity, or search every recorded name.
Turkey
A soup made from tarhana, a traditional fermented dried food made from wheat, yogurt, vegetables, and herbs. The tarhana is dissolved in water or broth and simmered into a tangy, comforting soup. One of the oldest preserved foods in Turkish cuisine, tarhana has been made for centuries.
Bosnia and Herzegovina
Autumn pita of grated pumpkin, sometimes with a little sugar, coiled in the pan alongside the savoury ones.
Dalmatia, Bosnia and Herzegovina
Grape brandy re-infused with mountain herbs — usually mint, sage, wormwood and juniper — until it turns green-gold and bitter.
Travnik, Bosnia and Herzegovina
Travnički ćevap
Travnički ćevap are short, square-cut beef sausages from Travnik, grilled and served in somun.
Travnik, Bosnia and Herzegovina
Travnički sir
White brined sheep's cheese matured in wooden barrels or skins on the Vlašić mountain pastures above Travnik, salty and crumbly.
Sarajevo, Bosnia and Herzegovina
Whole apples poached in sugar syrup, hollowed and packed with ground walnuts, served cold in a glass under whipped cream and their own syrup.
Serbia
Ridged fingers of choux-style dough deep-fried then drowned in cold sugar syrup, crisp-shelled and juicy within — the baklava-shop counter classic of Turkey and the former Ottoman world.
Herzegovina, Serbia
Torn pieces of yeasted dough dropped into hot oil and fried into irregular puffed balls, eaten hot with kajmak and cheese.
Bosnia and Herzegovina
Pita filled with chopped spinach or chard and fresh cheese, rolled and coiled, and the standard order for anyone avoiding meat.
Sarajevo, Kosovo
Sarajevski ćevapi
Small skinless sausages made of minced meat (beef, lamb, pork), grilled and served with flatbread and onions, popular street food.
Bosnia and Herzegovina
Bosnian meatballs of ground beef or lamb mixed with garlic, onion, egg and paprika, simmered in a rich tomato or meat gravy.
Serbia
Rakija made from plums, most popular type in eastern Croatia, often aged in barrels developing yellowish color, PGI protected.
Mostar, Bosnia and Herzegovina
White wine from an indigenous Herzegovinian grape grown on karst around Mostar and Čitluk — full-bodied, mineral and higher in alcohol than it tastes.