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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.
These miniature versions of the popular Bosnian burek consist of phyllo dough that is stuffed with minced meat. They are prepared by rolling thin sheets of dough, locally known as jufke, which are then sprinkled with seasoned minced meat before they are rolled into small-sized spirals.
When baked, buredžici are coated with a combination of finely sliced garlic and sour cream, yogurt, or sour milk.
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This traditional Herzegovinian meal is made with delicious, oily fritters that are drizzled with homemade sour milk combined with butter and garlic. The fritters are made according to an old Herzegovinian recipe utilizing flour, eggs, milk, and salt.
This dish is a key part of Herzegovinian cuisine, the one that has reared many generations, and it is a symbol of the ancestors' tradition. Nowadays, it is a top-tier delicacy across Herzegovina.
MOST ICONIC Uštipci s lučnicom
MAIN INGREDIENTS
Hercegovački uštipak is a simple fritter that originates from Herzegovina. In the past, these fritters were typical peasant food, but nowadays it's a quick snack or a replacement for bread. They're made with flour, water, salt, and a bit of loza (grape brandy).
The batter should be on the thicker side, similar to pancake batter. It's placed in hot oil with a spoon so that the shape is elongated or oval. The mixture is fried on both sides until golden, and the fritters can then be eaten as they are or served with cheese, cold cuts, prosciutto, kulen, or yogurt.
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Lokumići is a traditional Bosnian fried bread that can be either sweet or savory, depending on what it's served with. It is usually prepared with the so-called quick dough, leavened with baking soda, so it doesn't need proof time. The typical ingredients needed to prepare lokumići are wheat flour, yogurt or buttermilk, vegetable oil, baking soda, sugar, and salt.
The dough is rolled out and then cut into rhombs, which are deep-fried. In Herzegovina, these small fried breads are known as peksimeti. They are served warm, with either cheese and wild garlic or fruit preserves.
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