3 dishes people actually cook in Bosnia and Herzegovina: what they are, how long they take, and what you need to buy.
What can you cook from Bosnia and Herzegovina? 3 traditional Bosnia and Herzegovina dishes, from Burek (80 min, the quickest) to Grah (865 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
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In Bosnia burek means meat and nothing else: raw seasoned beef is laid in a line on hand-stretched jufka, rolled into a thin tube and coiled into a spiral that cooks from the inside out.
A Bosnian white bean and smoked beef stew finished with zaprška, a garlic, flour and paprika roux that turns the broth red and velvety.
Blanched onion layers rolled around minced beef and rice, simmered in a paprika roux sauce and eaten with sour cream.
Copper documents three dishes from Bosnia and Herzegovina: Burek, Grah and Sogan-dolma. Ground beef and onion each appear in more than one recipe. Two of the three are simmered. One of the three needs an oven. Between them they use 26 different ingredients.
The three recipes need 26 ingredients between them, of which 2 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Bosnia and Herzegovina entries. Every ingredient list on this page is complete, with quantities, and free to read.
Burek is the quickest at 80 minutes. Grah is the longest at 865 minutes, most of it unattended. The median is 135 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Bosnia and Herzegovina here is rated easy, but every one has the full method written out step by step, free to read. Burek is the shortest way in.
Bosnia and Herzegovina is part of Balkan.
Countries close to Bosnia and Herzegovina on the globe — and close on the plate.
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