must-try food Bosnia
our top 5 traditional Bosnian foods you have to try
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.
ćevapti
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.
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.
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.
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.
