Bosnia and Herzegovina Food and Drink
Like most of the Balkans, the cuisine of Bosnia and Herzegovina is a product of the colourful interaction between cultures that typifies the region. The Ottoman Turks, who held sway over the area from the 15th century, had perhaps the biggest impact, bringing with them the lamb or beef sausages, filo pastries, spicy meats and kebabs that are consumed en masse in Bosnia and Herzegovina.
Of course, there's more to the country's cuisine than this, with diverse soups and stews also on the menu, while years of Austrian rule have made their mark in the kitchen, too. The Herzegovina region is known for its wines.
Jagnjetina: Flame-grilled lamb or mutton.
Bosanskilonac: Meat stew cooked on an open fire.
Cevapcici: Small sausages made from a lamb and beef mix.
Burek: Meat or cheese pie made with filo pastry.
Baklava: Sweet nuts and honey in pastry.
BegovaČorba: Meaning 'Bey's stew', this widely eaten Bosnian soup contains meat and vegetables.
Filovane paprika: Fried bell peppers filled with minced meat.
Raštika: Meat and rice rolled in kale leaves.
Pilav: Rice browned in oil, and then cooked in a seasoned broth, served with various meats and vegetables
Rakija: Bosnia's take on the potent cocktail usually derived from plum or apple.
Rounding up is customary for taxi fares. In restaurants, a 10% tip is standard.
The legal drinking age is 18.