Bosnian Culinary Culture

Ottoman existence in the Balkans lasted for about 450 years.  It is impossible for a community to live in the same region without influencing the region. When looking at a culinary culture of a region, we can see that ethnic and religious factors play and important role, however the most important factor is the geography of the region. Throughout migrations, beliefs and cultures of communities overlap with the new region to create the culinary culture of that region. 

Speaking of Bosnian cuisine the first thing that comes to mind is the Bosnian style savoury pastries called “börek.” Börek implies the zucchini filled savoury pastries. The word “burek” means savoury pastries with mince meat. It is important to know the difference of these two types of pastries. Another important meal “kaçamak” is made with cornmeal cooked with water and cheese. A version of this dish is made in various parts of Anatolia as well. Some other popular Bosnian foods are; cabbage salad, “kaymaçina” (a flan-like dessert), “hurmaşiça” (A dough based dessert with syrup and walnuts) and “poğaça” a popular bread-like pastry also made by Turks. It is savoury and usually filled with cheese. However the Bosnian version is a sweet pastry that is filled with pudding and sprinkled with cinnamon.

Starting with the big migration, the distinguished Bosnian cuisine has found a place for itself in Anatolia. They have settled in regions that resemble the lands they came from. They seeked a land that was similar to the region’s biggest river “Vardar” and its prosperous prairie. Today, the majority of the Bosnian community has adapted similar living conditions in their households and shops. There is a large Bosnian community in areas of Yenibosna, Pendik, and Gaziosmanpaşa in İstanbul, Bursa, Manisa and İzmir. There are Bosnian organizations all over Turkey. They come together to celebrate certain occasions and cook together. The type for cooking done in these events are the real Bosnian home cooking, and not the cuisine that can be seen in restaurants. However nowadays it is more common to see typical Bosnian home cooking in some restaurants.

As you may know, Turks consume a lot of meat based dishes. This has reflected on the Bosnians as well. Bosnians are known to make dried or smoked beef. This is a preservation method that they have been using for over 500 years, only recently became popular all over the world and adapted by many fine-dining restaurants.

To give some examples of Bosnian dishes;

“Begova” soup (Bey soup) is the most popular soup made with dried okra, carrots, onions, shredded beef, lamb and parsley. It is consumed with a serving of “kaymak” (clotted cream) on top. “Kukus”is a dish made from red cabbage. The sliced cabbage gets salted and served with shredded carrots and tomatoes. Due to the climate of the Bosnian land, it is difficult to grow salad greens, therefore most of their salads are made with cabbages. Some other types of savoury pastries are; “sindiça”; filled with cheese, “kumpriça”; filled with potatoes, “zeleniçe”; filled with spinach, “jupita” rose shaped pastry, and Bosnian style dumplings “ribitsa.”

The ground beef patties served at the famous “Sultanahmet Köftecisi” are actually “cevabi” (which means small cut meat in Arabic) also known as Bosnian style grilled ground beef patties. There is also“pleskaviçe” the flat ground beef patties especially made by the Bosnian community that lives in the town of Bergama near İzmir.

The use of spices is very balanced in Bosnian cuisine. The dishes with sauces resemble that of Anatolian dishes; cooked with meat and vegetables in its own juice. Tomatoes and potatoes were used upon their arrival in Europe. Beef and lamb are widely used. The stuffed vegetables and stuffed and rolled leaves are similar to the ones in Turkish cuisine. The most important factor about these dishes is that, whoever eats them, has to taste every single ingredient used in making that dish. Aside from “cevapi” and “pleskaviçe”, there is “rakliçe” (skewered meat), rakneiça (spit roasted lamb), and sauteed beef that is cooked in between two metal sheets. “Soka” another unique Bosnian specialty, made with sheep’s milk, salt and green bell peppers, it is a type of cream stuffed pickled peppers.

As for breads there are a few varities such as “Kurutsa” (bread with meat),“libebaça”(bread with vegetables) and fried cheese filled dough balls.

Bosnians were the first Balkan nation to accept Islam, therefore considered a very important nation. They made it their mission to protect the Ottoman’s northwestern border, and in return they always had important positions in the government. Admiral in chief and Grand vizier were chosen among them. The most famous Bosnian Grand Vizier is Hersekzade Ahmet Paşa, who has served for five terms in that position.

*The text is a translated transcription of food culture researcher and journalist Nedim Atilla’s seminar “From Roumelia I: Bosnian Cuisine” that was held at TCF-Culinary Arts Center on 23 March 2012.