all the foods - Bosnia
Here you will find a list of all the traditional cuisine we tried in Bosnia.
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meat dishes
ćevapi
grilled minced meat
What is it?
Ćevapi are small, delicious grilled sausages reminiscent of shish kofta kebabs. Salty, juicy, and complemented by soft lepinja bread that soaks up the meat’s flavorful juices, Ćevapi are one of Bosnia’s national dishes and a staple throughout the Balkans. They are commonly served in portions of 5 or 10.
What is in it?
Ćevapi are typically made with a mix of beef, lamb, or both, seasoned with garlic and salt. They are served in lepinja bread alongside a generous portion of chopped onion. Additional accompaniments may include kajmak (a rich, creamy dairy spread) or ajvar (a red pepper and aubergine condiment).
Where can I eat it?
You’ll find Ćevapi in takeaways, restaurants, and especially in specialized eateries called ćevabdžinicas, which focus exclusively on this dish. One such place, Ćevabdžinica Petica Ferhatović in Sarajevo’s old town, is an institution and should definitely be sought out for all your Ćevapi needs.
Dairy free unless served with kajmak.
pljeskavica
Balkan burger
What is it?
Pljeskavica has a similar taste to Ćevapi but is shaped like a burger rather than small sausages. Originally a national dish of Serbia, it is now popular in Bosnia and across the Balkans. Variations include versions stuffed with cheese.
What is in it?
Pljeskavica is typically made from beef, lamb, or both, seasoned with garlic, salt, pepper, and sometimes other spices. It is served with lepina bread and onions, and, like Ćevapi, can be paired with kajmak or ajvar.
Where can I eat it?
You can easily find Pljeskavica throughout the Balkans at takeaways and restaurants.
Dairy free unless served with kajmak.
ćufte
meatballs
What is it?
Ćufte are small, juicy meatballs with Ottoman roots, a classic comfort food loved across Bosnia
What is in it?
Made from ground meat, usually beef, though other meats can be used—Ćufte are mixed with egg, garlic, black pepper, and sometimes spices like paprika, along with herbs like parsley. They’re typically served in a rich meat gravy but can also come in sauces like tomato or creamy garlic. They’re most often paired with mashed potatoes and plenty of bread to soak up the sauce.
Where can I eat it?
Ćufte is a staple at traditional Aščinicas and can also be found on the menu at other restaurants offering traditional Bosnian food.
Dairy free.
soups & stews
bosanski lonac
traditional Bosnian stew
What is it?
One of the national dishes of Bosnia and Herzegovina, Bosanski Lonac (Bosnian Pot) is a tasty, flavourful stew made with chunky pieces of vegetables and meat. Traditionally, it has no fixed recipe and is made with whatever ingredients are available. The version pictured is served in a tomato based gravy with a hint of paprika, delicious!
What is in it?
The recipe varies, but it generally includes meat (usually beef or lamb) stewed until tender. Typical vegetables include potatoes and carrots, with variations that may add peas, beans, onions, cabbage, and tomatoes. Herbs and spices often include parsley, garlic, peppercorns, paprika, and bay leaves.
Where can I eat it?
As a national dish, Bosanski Lonac is commonly found on the menus of Aščinicas (traditional restaurant) throughout Bosnia.
Dairy and gluten free.
begova čorba
chicken and okra soup
What is it?
One of the most famous soups in traditional Bosnian cuisine, Begova Čorba (Bey’s Soup) is a warming, thick chicken and okra soup with Ottoman origins. Named after the Beys, or Turkish nobles, this dish was once made with ingredients that only the wealthy could afford.
What is in it?
The soup typically contains chicken, okra, and vegetables such as carrots, potatoes, and onions. It is seasoned with herbs like parsley and bay leaves.
Where can I eat it?
Begova Čorba is easily found in traditional Bosnian restaurants. We tried it at both Aščinica Sahan and Aščinica Balkan II in Mostar.
Dairy free.
mućkalica
mixed meat stew
What is it?
Mućkalica is a stew traditionally made from leftover barbecue meat in a lightly spiced tomato sauce with vegetables. The name comes from the word mućkati, meaning "to shake, mix, or combine," since the dish typically uses a mix of leftovers.
What is in it?
The stew always includes meat and peppers, along with tomatoes, onions, garlic, paprika, and sometimes chili peppers for a hint of spice. It’s typically served with plenty of bread for soaking up the sauce.
Where can I eat it?
You’ll find Mućkalica in many traditional restaurants, especially in Sarajevo. We enjoyed a tasty chicken version at Nanina Kuhinja in the old town.
Dairy and gluten free.
grah
bean stew
What is it?
Grah is a bean stew popular throughout the Balkans, its name simply meaning “beans.” This is classic peasant comfort food for a cold day, and there’s no set recipe beyond the essential beans! Grah is typically a slow-cooked, one-pot dish that thickens into a hearty stew.
What is in it?
The core ingredient is, of course, beans, most commonly kidney beans or white beans, along with garlic, vegetables, and meat (often beef, though other meats can be used). Common vegetables include onions, carrots, parsnips, tomatoes, and potatoes. Classic Bosnian spices such as paprika, parsley, and bay leaves can be used to add extra flavour.
Where can I eat it?
Grah is often found in traditional Aščinicas but is less common on other restaurant menus. We tried it at Aščinica Balkan II in Mostar.
Dairy and gluten free.
buranija
green bean & veal stew
What is it?
Buranija is a traditional Bosnian green bean and veal stew, slow-cooked for hours until the veal is incredibly tender and melts in your mouth. A vegetarian version without the veal is also available.
What is in it?
This filling stew includes green beans, veal, carrots, onions, and tomatoes or tomato paste, along with spices like pepper, paprika, garlic, and bay leaves. It’s typically served with bread for mopping up the gravy and a side of mashed potatoes.
Where can I eat it?
You won’t find Buranija in every traditional restaurant in Bosnia, but we did enjoy it at a few places in Sarajevo, including Nanina Kuhinja in the old town.
Dairy and gluten free. Vegetarian and vegan versions available.
stuffed & wrapped
sarma
stuffed cabbage rolls
What is it?
Delicious Bosnian sarma consists of pickled cabbage leaves (similar to sauerkraut) filled with meat, rice, and spices. It’s popular across the Balkans and beyond. It has Ottoman roots, and its name comes from the Turkish word sarmak, meaning "to wrap."
What is in it?
Pickled cabbage leaves filled with beef (sometimes lamb), rice, onion, and garlic, along with herbs and spices such as paprika, parsley, and bay leaves. It’s simmered in a flavourful broth, often served with bread for dipping and sometimes topped with sour cream.
Where can I eat it?
You'll easily find Sarma on menus throughout Bosnia.
Dairy and gluten free.
japrak
stuffed leaves
What is it?
Japrak derives from the Turkish word Yaprak, meaning "leaf." It’s closely related to Sarma, featuring a similar minced meat and rice filling, traditionally wrapped in raštika cabbage leaves (a local Bosnian variety). In some versions, vine leaves are used instead. We know they’re similar, but both Japrak and Sarma are so good we had no choice but to include them in our top 5.
What is in it?
Cabbage leaves stuffed with beef (sometimes lamb), rice, onion, and garlic, along with herbs and spices such as paprika, parsley, and bay leaves. It’s usually simmered in a savoury broth, served with bread for dipping, and may be garnished with sour cream.
Where can I eat it?
While not as ubiquitous as Sarma, you can still find delicious Japrak in most traditional restaurants throughout Bosnia.
Dairy and gluten free.
dolma
stuffed peppers
What is it?
Dolma, also known as Punjena paprika (stuffed bell peppers), features peppers filled with a mixture of meat, rice, and spices, although vegetarian versions are also available. Popular across the Balkans and beyond, this dish traces its roots to Turkish cuisine, with the word Dolma meaning "stuffed" in Turkish. A unique variant found in Mostar is Soğan Dolma, which uses stuffed onions (soğan meaning "onion" in Turkish). In Bosnia, Dolma is typically cooked and served in a flavourful tomato based sauce.
What is in it?
Bell peppers are filled with a mix of meat (usually beef), rice, onions, and garlic. The sauce often includes water and tomato paste, with ajvar sometimes added for extra flavour. It is commonly garnished with parsley and served with bread for dipping or soaking up the sauce.
Where can I eat it?
You’ll find Dolma readily available throughout Bosnia, on many traditional menus. We enjoyed delicious versions at Vrata Orijenta in Mostar, which offered both meat and vegetarian options, accompanied by tasty fresh bread.
Dairy and gluten free. Vegetarian and vegan versions available.
klepe
Bosnian dumplings
What is it?
Klepe are Bosnian dumplings, similar to Turkish manti. These small, bite-sized dumplings are often served as a starter or snack, and are hard to stop eating once you start!
What is in it?
Klepe are made with a flour-based dough, typically filled with meat (usually beef or a beef-pork mix), though vegetarian versions with cheese, spinach, or potatoes can also be found. They are usually served with a garlic-infused sour cream or yogurt sauce, sometimes drizzled with butter or oil.
Where can I eat it?
You’ll find Klepe on some traditional menus. We tried the meat-filled version at Šadrvan in Mostar, and Nanina Kuhinja in Sarajevo offered both meat and cheese varieties.
Vegetarian versions available.
breakfast & sides
uštipci
fried dough balls
What is it?
Uštipci are a traditional breakfast or snack dish made of fried dough, similar to a doughnut. They are typically small, round, and golden-brown, and are best eaten fresh and warm. They’re light and airy, not the healthiest choice, but filling enough to set you up for the day!
What is in it?
The dough is made from eggs, milk, flour, salt, and yeast. Some recipes may include a little sugar or baking powder for extra lift. Uštipci can be served with a variety of accompaniments, such as a generous helping of cheese (similar to feta) or kajmak (a creamy dairy product). Sweet versions are also available, often served with jam, honey, or powdered sugar.
Where can I eat it?
Uštipci can be found in many traditional restaurants and cafés throughout the country. We enjoyed some at Staklo in Sarajevo's old town, a great spot to sample traditional foods at reasonable prices.
Vegetarian
pura
breakfast polenta
What is it?
Pura is a traditional breakfast dish of polenta, popular not only in Bosnia but also in many Balkan countries. Be warned, it’s incredibly filling!
What is in it?
Made from cornmeal, butter, oil, and salt, Pura is often topped with yogurt (sometimes with a hint of garlic) and drizzled with oil. It’s also served with Travnički cheese cubes and grated Livanjski cheese. Some variations include bacon for a non-vegetarian version.
Where can I eat it?
We found Pura on many menus around Sarajevo, though it’s often only served at breakfast. Staklo is one spot where you can try it.
Vegetarian & gluten free. Vegan and dairy free versions available
burek (pita)
filo pie
What is it?
Burek is a filo pastry pie that can have various fillings and is available in individual spiral-shaped portions or larger round pies cut into slices, similar to pizza. The first time we tried burek (or börek), we were hooked—it’s greasy, flaky, delicious, and unhealthy. Despite telling ourselves we wouldn't eat it every day, it turned out we could, and did! In Bosnia and Herzegovina, burek specifically refers to the meat-filled version, while all other varieties, such as those filled with cheese, spinach, or potatoes are collectively known as pita (pee-tah) found throughout the Balkans, burek can be enjoyed for breakfast, lunch, dinner or as a snack. While found throughout the region, Bosnia is especially known for its high quality versions, and many locals will tell you confidently that Bosnian burek is the best. We have to say we agree.
What is in it?
Burek (in Bosnia) minced or ground beef (sometimes lamb), onion, and spices wrapped in thin layers of handmade filo pastry.
Other types of pita:
Zeljanica, filled with spinach and white cheese (like feta)
Sirnica, cheese only
Krompiruša, potatoes, sometimes with onion
Tikvenjača, pumpkin (less common)
There is also a special type of Burek served in some Buregdžinicas called Buredžici that is topped with a sour cream/yoghurt garlic sauce.
Where can I eat it?
You can find burek in bakeries all over Bosnia, from early morning until late at night. Specialty bakery-restaurants known as buregdžinicas serve only burek. In Mostar, we enjoyed a great burek at Buregdžinica Ago, located a bit outside the old town but worth the trip. In Sarajevo’s old town, we found excellent options at ASDž Buregdžinica and Buregdžinica Sač.
Vegetarian versions available.
djuvec
vegetable rice
What is it?
Djuvec is a traditional Bosnian vegetable dish, reminiscent of ratatouille. While the classic version is vegetarian, versions with meat such as chicken, beef, or lamb can also be found.
What is in it?
The mix of vegetables can vary, but the version we tried included onions, peppers, carrots, tomatoes, courgettes, and peas. In Bosnia, Djuvec is usually simmered together in a single pan or baked, and typically served with rice on the side.
Where can I eat it?
Sometimes served as a side dish but also enjoyed as a main course, we had Djuvec at Šadrvan, a traditional restaurant in Mostar. While it’s not available everywhere in Bosnia, you can find it on many traditional menus throughout the country.
Vegan, dairy and gluten free.
desserts
hurmašice
syrup soaked biscuits
What is it?
Hurmašice is a traditional Bosnian dessert with Turkish roots. These buttery, biscuit-like pastries, often made with semolina for a tender, crumbly texture are baked and then drenched in a rich, sweet syrup. If you have a sweet tooth, this is the dessert for you!
What is in it?
The pastry is typically made from eggs, sugar, flour, and sometimes semolina, along with butter. The syrup is prepared from sugar, water, and lemon juice, and is sometimes flavoured with vanilla.
Where can I eat it?
You’ll find hurmašice on the dessert menus of many traditional restaurants throughout Bosnia, so you should not have a problem finding it.
Vegetarian
smokvara
syrup & fig jam cake
What is it?
Smokvara is a rich, syrup soaked fig jam cake hailing from Herzegovina. Like many Ottoman inspired desserts, it is drenched in a sweet syrup and pairs perfectly with a cup of strong Bosnian coffee.
What is in it?
The cake features a brown dough made with flour, sugar, and oil, while its signature sweetness comes from fig pekmez syrup.
Where can I eat it?
Though not as common as other desserts, you can occasionally find smokvara on traditional menus. We enjoyed it at Aščinica Balkan II in Mostar.
Vegan, dairy and gluten free.
tufahija
walnut stuffed apples
What is it?
Tufahija is a classic Bosnian dessert featuring sweet, tender poached apples stuffed with a walnut filling and topped with whipped cream and extra walnuts. The Ottoman influence is evident in the preparation, as the apples are poached in a sugar syrup, a technique common in many traditional Bosnian sweets.
What is in it?
Apples, walnuts, sugar syrup, and whipped cream. Sometimes flavored with vanilla.
were can I eat it?
You can find tufahija on the dessert menus of many traditional restaurants throughout Bosnia. We enjoyed a delicious version at Šadrvan in Mostar.
Vegetarian & gluten free
Ingredients listed reflect common or typical components of this dish as served in restaurants or street‑food vendors. Variations by region, season, or vendor are common. This information is provided for general reference only. If you have dietary restrictions or allergies, please verify ingredient details independently. We assume no liability for accuracy or outcomes.
