Kljukuša is a traditional Bosnian dish dating back to the Ottoman Empire. In its basic form, this pie-like dish is made merely with flour, salt, and water, while the filling consists of grated potatoes and eggs, and sometimes also garlic, sour cream, or milk.

The mixture is traditionally baked in round pans, and should not be too thick. When baked, kljukuša is either cut into slices or torn by hands into bite-sized pieces (ćopana or istrgana kljukuša) that are then coated in various combinations of fat, butter, sour or clotted cream, cheese, or milk. 

Burek consists of layers of phyllo dough stuffed with various savory fillings. Despite its Turkish origins, this dish has evolved into a proud gem of Bosnian national cuisine. Although most locals claim that only burek with ground beef can be called burek, the same dish also appears with other fillings, and these other varieties are known by different names: sirnica (cottage cheese), zeljanica (spinach), and krompiruša (potatoes).

Burek is baked rolled into a snail-like shape and this type is typically found in bakeries, while traditional restaurants often make it in the form of a pie, which is sliced into quarters before serving. The dish is wildly popular all across the Balkans, though in Bosnia and Herzegovina, the cultural significance of this everyday staple is incomparable and best summed up in a number of local proverbs suggesting that if a woman can make a good burek, she's eligible for marriage.

Sirnica is a savory Bosnian pie consisting of phyllo dough that is filled with a combination of fresh cow cheese, sour cream, and eggs. Thin sheets of dough, locally known as jufka, are spread with the cheese mixture and the whole pie is traditionally rolled into a spiral.

Before serving, sirnica is occasionally sprinkled with water, oil, or milk. Although it can be enjoyed on its own, this savory pie is often accompanied by yogurt or sour cream.

This variety of traditional Bosnian pastry (pita) employs potatoes as the star ingredient. The pastry is prepared with thin sheets of phyllo dough, known as jufke, and a filling that combines diced potatoes, seasonings, and (optionally) grated onions.

The rolled dough is shaped into a coil, and the whole pastry is occasionally coated with sour cream or sprinkled with water, oil, or milk. Krumpiruša is traditionally shaped into a large, round pie-like pastry, and it is best served freshly prepared with yogurt, sour cream, or sour milk on the side.

Pura s lučinicom is a traditional Herzegovinian dish made with corn flour that has been milled on a water mill. After it has been combined with water and cooked, it is drizzled over with a combination of homemade sour milk, butter, and garlic. Light, yet flavorful, this dish can be consumed throughout the day, either for breakfast, lunch, or dinner.

It is a staple of Herzegovinian cuisine, and has reared many generations of people in the area, symbolizing the tradition of ancestors' lives in the region.

This savory Bosnian pie (pita) consists of thinly rolled phyllo dough that is filled with a combination of blanched spinach, fresh cow cheese, cream, and eggs. The dough is rolled into a thin sheet called jufka, which is then sprinkled with the filling and shaped into a coil.

When baked, the pie is occasionally doused with warm milk or a combination of oil and water. Zeljanica is best served freshly baked, with sour cream or yogurt on the side.

Popara, the Balkan version of bread mash, is an ancient dish that has been greatly appreciated as a quick and easy solution to use up leftover bread and to feed the whole family in the process. Since it is eaten in many countries across the region, there are many different ways of its preparation.

The two crucial ingredients are bread, diced or torn into smaller pieces, and liquid, usually milk, water, or tea, that is used to blend the bread into a soft mass. The liquid is typically mixed with butter, vegetable oil, or lard to provide a more substantial meal. 

Čimbur s mesom is a Bosnian dish consisting of ground meat and eggs. The meat is sautéed with onions, ground paprika, and (optionally) tomatoes or tomato sauce. After that, whole eggs are cracked on top of the meat, and they are then slowly baked until set.

Occasionally, a mixture of ground paprika and melted butter can be drizzled over the eggs. This traditional dish can be served as a filling breakfast or the main course. It is usually enjoyed with bread on the side. Čimbur s mesom is also known simply as čimbur, but it should not be mistaken with an egg-based dish that shares the same name.