Bosnia and Herzegovina cuisine

Bosnian cuisine is a mixture of the local regions such as the Balkan countries, Greece, Italy and Turkey, with many recipes coming from the Ottoman era.

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 and kajmak.

Some local specialties are ćevapi, burek (börek), 'zeljanica' spinach pie spanakopita, 'sirnica' cheese pie, 'paprike' stuffed peppers, sarma, 'pilav' tagliatelle, grah [butter bean soup], cured meats and cheeses (charcuterie) gulaš (goulash), ajvar and a whole range of sweets inspired by the Middle East like baklava.

The best local wines come from Herzegovina where the climate is suitable for growing grapes.

Wines are produced mainly in Herzegovina, in the regions of Mostar, Čitluk, Ljubuški, Stolac, Domanovići, and Međugorje.