Cuisine of Bosnia and Herzegovina
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Bosnian cuisine does not use many spices; when it does, they appear in very small quantity. The primary seasonings are chili and a special mixture of dried vegetables called Vegeta. 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 spinach, tomatoes, courgettes, dried beans, fresh beans, onions, carrots, peppers, plums, milk, and cream called Pavlaka. Bosnian cuisine is balanced between Western and Eastern influences. Some local specialities are ćevapčići, burek, dolma, sarma, goulash, ajvar and a whole range of Eastern sweets. The best local wines come from Herzegovina where the weather allows a perfect ripeness of grapes.
