Bosnia And Herzegovina Cuisine
Bosnia and Herzegovina cuisine ( bs, Bosanska kuhinja) is balanced between Western and Eastern influences. The food is closely related to former Yugoslav, Middle Eastern, Mediterranean, Austo-Hungarian and other Balkan cuisines. Ingredients 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, courgette, dried and fresh beans, plums, milk, paprika and cream called pavlaka and kajmak. Typical meat dishes include primarily beef and lamb due to Islamic dietary laws, although the Bosnian Croats and Bosnian Serbs can consume pork. Some local specialties are ćevapi, burek, dolma, sarma, ''pilav'' (pilaf), ''gulaš'' (goulash), ajvar and a whole range of Eastern sweets. The ...
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Bosnia And Herzegovina
Bosnia and Herzegovina ( sh, / , ), abbreviated BiH () or B&H, sometimes called Bosnia–Herzegovina and often known informally as Bosnia, is a country at the crossroads of south and southeast Europe, located in the Balkans. Bosnia and Herzegovina borders Serbia to the east, Montenegro to the southeast, and Croatia to the north and southwest. In the south it has a narrow coast on the Adriatic Sea within the Mediterranean, which is about long and surrounds the town of Neum. Bosnia, which is the inland region of the country, has a moderate continental climate with hot summers and cold, snowy winters. In the central and eastern regions of the country, the geography is mountainous, in the northwest it is moderately hilly, and in the northeast it is predominantly flat. Herzegovina, which is the smaller, southern region of the country, has a Mediterranean climate and is mostly mountainous. Sarajevo is the capital and the largest city of the country followed by Banja Luka, Tu ...
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