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.