Bosnia & Herzegovina Recipes
Grill smoke and coffee in the heart of the Balkans. Not sure what to eat in Bosnia & Herzegovina? Start with Bosanski Lonac, Begova Čorba, Tufahije and Uštipci with Kajmak. Here are 9 authentic Bosnia & Herzegovina recipes, each from a specific region, with cultural context and dietary substitutions for every table.
9 recipes
ĆevapiSarajevo, Bosnia & Herzegovina · easy · 40 minHand-rolled grilled beef fingers tucked into pillowy somun with raw onion and kajmak, Sarajevo’s pride.
Ćevapi Uštipci with KajmakSarajevo, Bosnia & Herzegovina · easy · 35 minLittle fried dough balls served warm with kajmak clotted cream and soft cheese.
Begova ČorbaSarajevo, Bosnia & Herzegovina · medium · 1 h 10 minA rich, velvety chicken and okra soup finished with a sour cream and egg yolk liaison, the noble Bey's soup of Bosnian cuisine.
TufahijeSarajevo, Bosnia & Herzegovina · medium · 55 minWhole apples poached in syrup and stuffed with sweet walnuts, topped with cream, an elegant Ottoman-Bosnian sweet.
Bosanski LonacSarajevo, Bosnia & Herzegovina · easy · 4 hThe "Bosnian pot": chunks of beef and vegetables layered raw in a tall pot and slow-cooked for hours into a rich stew.
Sogan-dolmaSarajevo, Bosnia & Herzegovina · medium · 1 h 50 minA Sarajevo trademark: single onion layers wrapped around spiced minced beef and rice, braised soft and served with sour cream.
Somun (Bosnian Flatbread)Sarajevo, Bosnia & Herzegovina · medium · 2 h 10 minA soft, puffy round of yeasted bread stretched by hand, scored in a diamond grid and sprinkled with nigella seeds, baked fast in a very hot oven to split open for ćevapi.
Tarhana Čorba (Bosnian Tarhana Soup)Sarajevo, Bosnia & Herzegovina · easy · 1 h 10 minA tomato-red soup of beef mince, carrot, pepper and celery thickened with tarhana, the tangy dried pellets of fermented dough and yogurt, served in bowls with a dollop of sour cream.
Krompiruša (Bosnian Potato Pita)Sarajevo, Bosnia & Herzegovina · medium · 1 h 20 minThin sheets of pastry rolled around finely diced potato and onion seasoned with plenty of black pepper, coiled into a round tin and baked golden and crisp, then cut into wedges and eaten warm with yogurt.
📋 Teaching Bosnia & Herzegovina?A free, printable Country of the Week guide for the classroom: geography, a kid-friendly recipe, and discussion prompts.
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