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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.
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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.
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Prijesnac is a traditional cheese pie originating from the Trebinje area of Herzegovina and the northern parts of Montenegro, but it is also eaten in the entire Bosnia and Herzegovina. The pie is made with a combination of cottage cheese, kaymak or sour cream, eggs, milk, flour, oil, salt, and baking powder.
The batter is placed into an oiled baking tray and the pie is then baked until golden brown. Once done, prijesnac is served immediately while still warm. Although there is not much information about this simple peasant dish, it is believed that the locals had originally prepared it in order to make use of leftover cheese.
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Tikvenjača is a beloved Bosnian savory pie made with phyllo pastry, colloquially known as jufka, and a marrow filling. The marrow is peeled, cut into small cubes or grated, and salted. The marrow is often mixed with eggs, which is not a must. The filling is arranged on the jufka, which is then rolled, and the pie rolls are arranged into an oiled baking tray in the shape of a coil.
Once baked, the pie is often doused in kaymak.
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Oparuša is a traditional Bosnian pie made with a simple unleavened dough that is baked and poured over with a mixture of milk and sour cream. The preparation starts with making the dough by mixing wheat flour, butter, salt, and boiling water, which is then pressed into an oiled baking pan.
The top of the dough is decorated with indentations made with a spoon and put to bake. While baking, the milk, butter, and sour cream are boiled and poured over the finished pie. The pie is then baked in the oven to soak up some milk. Oparuša is often served with a salad, sour cabbage, meat, or cheese.
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