Traditional Bosnian meal originated from city of Banja Luka. Made from delicious minced meat of mutton and veal formed as rolls and grilled on a barbecue. Usually served with pita bread and onion cubes. Oftentimes served also with regional sauces such as „ajvar“ and „kajmak“.
Also known as „pita“ (pie), original recipe derives from Turkey and was modified throughout the centuries. It is a family of baked filled pastries made of a thin flaky dough known as „yufka“. It is made in a large pan with stuffed dough being rolled in a spiral and cut into portions after baking. It is usually filled with minced pork meat and onions, but common variations with fresh cottage cheese, spinach and potatos also exist.
Its origin descends from the medieval Bosnia in which it was prepared as a traditional workers' dish of the Bosnian miners. From the culinary perspective it is a typical casserole known in other Mediterranean cuisines as well. It's most common ingredients are beef meat, lamb meat, potatoes, peas, carrots, tomatoes, salt, pepper, cabbage...
A rich, sweet pastry made of several, often ten, layers of filo-pastry filled with chopped nuts and breadcrumbs. After rather long baking at low temperature baklava is poured with syrup made of sugar (called „agda“, a cooked mixture of water and sugar). In Bosnia and Herzegovina, baklava is traditionally considered a special cake and is made for holidays such as Eid, Christmas and other special occasions.
Tufahija is a Bosnian national delicacy originating from Persia and it came to this region with the Ottomans. Tufahija is a sweet dish made of cooked apple of firmer consistency filled with fine cream made of ground walnuts and almonds, fresh cream and sugar. It is often decorated with whipped cream and a cherry and should be served cold.