Cuisine

The cuisine of Bosnia and Herzegovina (Bosnian: Bosanska kuhinja) is a mix of Western and Eastern influences. Former Yugoslav, Middle Eastern, Mediterranean, and other Balkan cuisines are all represented in the cuisine. Many spices are used in Bosnian cuisine, although in little amounts.

The sauces are all natural, consisting of nothing more than the natural juices of the vegetables in the meal; the majority of the dishes are light because they are cooked in a lot of water; the sauces are all natural, consisting of little more than the natural juices of the vegetables in the dish. Tomatoes, potatoes, onions, garlic, bell peppers, cucumbers, carrots, cabbage, mushrooms, spinach, courgette, dried and fresh beans, plums, milk, paprika, and pavlaka and kajmak cream are common components.

Due to Islamic dietary rules, the most common meat meals are beef and lamb, while Bosnian Croats and Bosnian Serbs can eat pig. Evapi, burek, dolma, sarma, pilav (pilaf), gula (goulash), ajvar, and a variety of Eastern sweets are among of the regional delicacies.