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Monday, 23 Oct 2017
Meat specialities Print E-mail
It is important to underline that in this region most animals (chickens, cows, lambs etc) are bred outdoors, in absolute freedom and without any chemical nutrition. This explains why the meat is of such a high quality in its various traditional dishes.

Čevapi or čevapčići: small sausages made from lamb or beef, often served with fresh onion and served with a ‘pita’, a small round bun.

Teletina: veal, usually served as cutlets.
Jagnjetina:
lamb grilled on an intense flame.
Begova čorba:
the most popular soup, made with veal and vegetables.
Musaka:
aubergine and minced beef pie.
Filovane paprike:
fried peppers stuff ed with minced meat and spices.
Bosanski lonac:
meat stew cooked on a lively flame.
Pršut:
ham.
Sudžuk:
meat sausage in the shape of a sweet pepper.
Suho meso:
dried beef or pork.
Sogan dolma:
deep fried onions stuff ed with minced meat.
Bamija: okra with veal.
Sarme: cabbage or vine leaves, stuff ed with meat or rice (many styles exist).
Ispod sača: like roast duck, it is cooked in a metal saucepan covered with burning charcoal.

 

 

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