Masakan Bosnia

Masakan Bosnia termasuk makanan, masakan, dan tabiat makan tradisional orang Bosnia dan Herzegovina. Masakan Bosnia diseimbangkan di antara pengaruh Barat dan Timur. Makanan Bosnia berkaitan dekat dengan masakan Turki, Timur Tengah dan Mediterranean lain. Namun begitu, oleh kerana bertahun-tahun di bawah pemerintahan Austria, terdapat juga banyak pengaruh dari Eropah Tengah.

Ramuan

Bosnian cuisine uses many spices, but usually in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, bell peppers, cucumbers, carrots, cabbage, mushrooms, spinach, zucchini, dried and fresh beans, plums, milk, paprika and cream called pavlaka. Typical meat dishes include primarily beef and lamb. Some local specialties are ćevapčići, burek, dolma, sarma, pilav, goulash, ajvar and a whole range of Eastern sweets. The best local wines come from Herzegovina where the climate is suitable for growing grapes. Plum or apple Rakija is produced in Bosnia (region)

Hidangan daging

Ćevapi with onions in a somun

Sarma

Bosnian rolled burek

• Ćevapi or ćevapčići – Bosnian kebabs: small grilled meat sausages made of lamb and beef mix; served with onions and pita bread
• Begova čorba – a popular soup (čorba) made of meat and vegetables
• Filovane paprike or punjene paprike – fried bell peppers stuffed with minced meat
• Sogan-dolma – onions stuffed with minced meat
• Popara – bread soaked in boiling milk or water and spread with kajmak
• Ćufte – meatballs
• Meat under sač (meso ispod sača) – a traditional way of cooking lamb, veal, pork, or goat under a metal, ceramic, or earthenware lid on which hot coals and ashes are heaped
• Tarhana – typical Bosnian soup with homemade pasta
• Pilav
• Gulaš – meat stew, served with mashed potatoes
• Burek – a meat-filled flaky pastry, traditionally rolled in a spiral and cut into sections for serving. The same dish filled with cottage cheese is called sirnica, one with spinach and cheese zeljanica, and one with potatoes krompiruša. All these varieties are generically referred to as pita (Bosnian for "pie").
• Sarma – meat and rice rolled in pickled cabbage leaves
• Grah – a traditional bean stew with meat
• Japrak – grape leaves stuffed with meat and rice
• Musaka – a baked dish made of layers of potatoes and minced beef
• Bosanski Lonac – Bosnian meat stew cooked over an open fire
• Tarhana
• Sudžuk - (Sujuk) – spicy beef sausage
• Sataraš
• Suho meso – air-dried meat similar to Italian bresaola^{[petikan diperlukan]}
• Bamija – okra and veal stew
• Chimbur with dry meat
• Bihać Japrak
• Dolma

Hidangan sayur-sayuran

• Đuveč – vegetable stew, similar to the Romanian ghiveci, the Bulgarian gjuvec, and the Hungarian lecso
• Grašak – pea stew
• PURA Kačamak – a traditional Bosnian dish made of cornmeal and potatoes
• Kljukuša – grated potatoes mixed with flour and water and baked in an oven; a traditional dish in the region of Bosanska Krajina
• Sataraš – a dish made with bell peppers, eggplants, onions and tomatoes
• Tursu or Tursija – pickled vegetables

Keju

• Keju Livno
• Travnički – a white feta-like cheese from the Travnik district in central Bosnia and Herzegovina;
• Vlašićki – a highland cheese similar in its salty taste to Travnički, originates in the villages on Vlašić Mountain in central Bosnia and Herzegovina;
• Livanjski – a dry yellow cheese from the west Bosnian town of Livno and surrounding villages;
• Cincar – a dry yellow cheese from the Cincar Mountain, located in western Bosnia close to the town of Livno;
• Mladi sir – "young cheese" in Bosnian: fresh white unsalted cheese, often served garnished with cream;
• Kajmak – cream skimmed from milk;

Pencuci mulut

Baklava

• Tufahije – whole stewed apples stuffed with a walnut filling
• Baklava – flaky pastry with a filling of nuts, drenched in sugar syrup or honey
• Ružica – similar to baklava, but baked in a small roll with raisins
• Hurmašice – date-shaped pastry drenched in a sweet syrup
• Rahatluk – lokum, Turkish delight
• Sutlijaš - rice pudding
• Tulumbe - deep-fried dough sweetened with syrup
• Kadaif
• Oblande
• Pekmez
• Halva
• Štrúdľa
• Palačinke
• Kompot – a cold sweet drink made of cooked fruit
• Jabukovaca – pastry made of filo dough stuffed with apples
• Šampita
• Tursija
• Šape – cookies made of flour and margarine

Rujukan

* Tim Clancy, Bosnia & Herzegovina, The Bradt Travel Guide, 2004, pp. 93–97, ISBN 1-84162-094-7 * Darra Goldstein; Kathrin Merkle, Fabio Parasecoli, Stephen Mennell, Council of Europe. Directorate General IV-Education, Culture and Heritage, Youth and Sport. Culinary cultures of Europe: identity, diversity and dialogue. Council of Europe. m/s. 87–94 . ISBN 9287157448. http://books.google.com/books?id=1Dz0srxxDFoC. 

Pautan luar

• Bosnian Cuisine
• A Bosnian Menu
• Bosnian Recipes

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