Bosnia and Herzegovina Cuisine
Bosnian cuisine uses many spices, in moderate quantities. Most dishes are light, as they are cooked in lots of water. The sauces are fully natural, with little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, peppers, cucumbers, carrots, cabbage, mushrooms, spinach, zucchini, dried beans, fresh beans, plums, milk, paprika and cream called Pavlaka. Bosnian cuisine is balanced between Western and Eastern influences. As a result of the Ottoman administration for almost 500 years, Bosnian food is closely related to Turkish, Greek, and other former Ottoman and Mediterranean cuisines. However, because of years of Austrian rule, there are many influences from Central Europe. Typical meat dishes include mostly beef and lamb. Local wines come from Herzegovina where the climate is suitable for growing grapes. Plum or apple alcohol beverages are made in the north.