Typical traditional Bosnian cuisine is characterized by delicious Balkan specialities which mix the ﬂavours of both the East and West. Apart from including an extensive range of meats – above all veal,lamb, chicken and ﬁ sh (particularly trout, bred in the ﬁ sh-breeding tanks all over the country) – many dishes are served with legumes, fruits and vegetables; in particular, courgettes, carrots, sweet peppers, aubergines, spinach, beans, onions, garlic and tomatoes.
Then all is seasoned with salt, pepper, a little chilli pepper, a lot of parsley and, sometimes, some laurel. The use of fresh primary goods, mostly produced organically, makes this type of cuisine particularly tasty and of a high quality. Bosnian cuisine uses many spices, although only in small quantities, and the ﬁnal result is light as a lot of water is used in the preparation of the dishes. The sauces are totally natural as they are based mainly on vegetable juices used in the various recipes; yoghurt is often served with the meal.The typical cuisine has been inﬂuenced by Turkish, Greek and Mediterranean cooking in general, and also by that of northern-Europe due to the period of domination by the Austrian-Hungarian Empire.Pork is not frequently used because of its Muslim population.The Herzegovina cuisine is slightly diﬀerent from that of Bosnia: it uses more green vegetables in the preparation of its dishes and is both lighter and tastier. Turkish and Greek inﬂuences are nowadays an integral part of its traditional gastronomy but, in the past few years, European ﬂavours, particularly Italian, have also entered into its recipes.The enormous variety of dairy products, such as milk, yoghurt, cottage cheese, fresh and seasoned cheeses (some similar to Parmesan cheese) are proudly made only by hand and many of them are available directly from the local markets.Mostar is full of places where you can taste delicious dishes at fair prices; all you have to do is go to one of the many resaurants and cafes of the old city. Amongst the cheaper places to be mentioned, are the buregdžinica, which oﬀ er snacks based on savoury stuﬀ ed tarts, and some snack bars with traditional, take-away dishes (“aščinica”).