The bosnian

Bosnian cuisine, like any other that has developed on the Balkan Peninsula, has incorporated many foreign traditions. In particular, these include the traditions of South Slavic, Turkish, German and Mediterranean cuisines.

A distinctive feature of Bosnian recipes is the abundance of meat and vegetables. Bosniaks love and appreciate dairy products, especially cheese, as well as bakery and flour products. Of the numerous meats, Bosnian dishes are dominated by beef, pork and lamb. The methods of cooking meat are reduced mainly to two - stewing and cooking over an open fire. The specifics of this process in long-term heat treatment in combination with all kinds of vegetables and herbs.

Serbian and Bosnian dishes are very similar to each other, but Bosnian dishes are distinguished by the use of a large amount of vegetable oil. Bosnian vegetables are consumed in large quantities regardless of the time of day, and vegetables can be served at the table both as an independent dish and as a snack. Bosnians prefer vegetable salads made of roughly cut vegetables generously flavored with sunflower or olive oil.

However, often in the recipes of Bosnian cuisine you can also find complex vegetable dishes. For example, this is "yahinia" - a national Bosnian dish of several types of greens and vegetables.

Fish and seafood are not frequent guests on the Bosnian table. And this is due, first of all, to the geographical position of the country, because the access to the sea from the country, alas, is small. But, however, it is worth noting the very common fish dishes on the coast: fish goulash, salads with all kinds of seafood, as well as amazingly tasty pies with fish fillings.

On the traditional Bosnian table, fresh bread, a large number of loaves and buns are always abundant, as well as a thin fresh "somun" tortilla, very similar to pita bread. In terms of desserts, the influence of the Turkish culinary tradition is very noticeable in the recipes of Bosnian cuisine. In the recipes of Bosnian cuisine, such names as "baklava, " "halva, " "lukum" are not uncommon.

But many sweet dishes of Bosnian cuisine have Slavic roots. This, for example, is a "gibanitsa" - a very popular cake with curd filling, pancakes with all kinds of sweet fillings, a "suburb" that is familiar to many donuts, as well as a "tufahia" - an apple pie with whipped cream.

Bosnians are very fond of black coffee and consume it in huge quantities. Milk, various juices and tea with various herbs are equally popular.

Of alcoholic beverages, beer is invariably popular, local wines, which, although not very famous abroad, are distinguished by excellent quality and excellent taste. In addition, there are many in Bosnia and unique drinks. These include, for example, "buza" - a light hop drink made of millet, "salep" - a drink that is made from tubers of wild orchids and consumed hot, as well as "rakia" - a traditional strong drink insisted on grapes or other fruits. Moonshine is also extremely common in this area.

Bosnian cuisine - the cuisine is very variegated and diverse, saturated with all kinds of tastes and aromas. The traditions of Bosnian cuisine come from the depths of centuries and are carefully guarded by new generations.