MAIN INGREDIENTS
Kvrguša is a traditional Bosnian specialty consisting of a layer of dough and chicken pieces. The dish is mainly associated with Bosanska Krajina and Kozarac, but it is also commonly prepared and enjoyed in other regions. The base of kvrguša is prepared with a combination of flour, eggs, and milk, and it closely resembles another Bosnian delicacy called kljukuša—a pie-like dish served torn into small bite-size pieces.
The combination of flour and milk is poured into round pans, and the dish is finished off with the addition of various raw or previously fried chicken cuts, such as thighs and legs, which are placed on the top. The pie is slowly baked until the meat is done and the dough develops a golden, crispy crust.
MAIN INGREDIENTS
Pita ćora is a traditional Bosnian savory pastry where pieces of chicken meat and onion are wrapped in yufka sheets, then arranged in the baking tray and baked. The first step is to make the yufka dough, stretch it to the desired thickness, and then cut it into squares.
The chicken is cut into pieces, and so is the onion, and each piece, together with some onion, is placed on a yufka square and wrapped. Small packets are arranged in a greased baking tray, baked, then poured over with boiling salted water or chicken broth to soften it, and baked a bit more.
MAIN INGREDIENTS
Tirit pita is a traditional Bosnian savory pastry made with yufka sheets, chicken, and sour cream. The chicken is cooked, without any condiments, in water until cooked, and a broth is created. The chicken is then deboned, and the meat is shredded.
The pie is assembled in a big round baking dish — first a layer of yufka, then a layer of meat and sour cream, and then another layer of yufka. This step is repeated until everything is used up, and there is a yufka layer on top. As each layer of yufka is placed inside the dish, it should be poured over with some of the chicken broth left over from cooking the chicken.
The assembled tirit pita is baked in the oven and then topped with some melted butter.
MAIN INGREDIENTS
Tirit sa piletinom (lit. tirit pasta with chicken), or just tirit, is a traditional Bosnian dish of tirit pasta and chicken. The preparation starts with making tirit pasta by rubbing small amounts of water into wheat flour, resulting in small dough granules that are then baked in the oven.
The chicken, preferably an older one, is cooked without seasoning, then taken out and baked until crispy. The baked tirit pasta is poured over with the leftover chicken broth and baked shortly just so it somewhat thickens and cooks. The crispy, baked chicken pieces are arranged on top of the tirit pasta, and the dish is ready to be served.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.