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What to eat in Bosnia and Herzegovina? Top 22 Bosnian and Herzegovinian Meat Dishes

Last update: Thu Feb 13 2025
Top 22 Bosnian and Herzegovinian Meat Dishes
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01

Ground Meat Dish

BOSNIA AND HERZEGOVINA
4.4
Ćevapi
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Despite their clear Turkish provenance, Bosnian ćevapi are a source of great national pride and the country's favorite dish. These tiny, hand-rolled minced meat sausages are commonly made with ground beef - or a mix of beef mince with other meats such as veal or lamb - seasoned with a mix of different spices; usually garlic, salt, black pepper, and sometimes paprika or hot red pepper flakes.


After they have mellowed for a couple of hours, ćevapi are barbecued over charcoal. Traditionally, one portion of the dish consists of ten pieces of ćevapi tucked in a soft, moist, slightly grilled flatbread called lepinja or somun, and a variety of accompaniments such as kajmak, a type of clotted cream spread, roasted red pepper and eggplant relish called ajvar (especially popular in Croatia and Serbia), and raw onions.

MOST ICONIC Ćevapi

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02

Ground Meat Dish

BOSNIA AND HERZEGOVINA and  9 more regions
4.4
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One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, rice or bulgur, various herbs, seasonings, red pepper, paprika, ground sumac, or tomato sauce, while the typical wrapping usually includes vine, cabbage, or sauerkraut leaves, or a variety of leafy vegetables such as collard greens and swiss chard.


Having its roots in the Ottoman Empire, sarma is also traditionally consumed in the Balkans, the countries of Central Europe, the South Caucasus, and the Middle East. Although it is commonly enjoyed as a filling lunch or dinner (typically during the winter season), sarma is often prepared on special occasions and holidays. 

MOST ICONIC Sarma

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03

Ground Meat Dish

SARAJEVO, Bosnia and Herzegovina
4.4
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This unique variety of ćevapi hails from the city of Sarajevo, hence the name sarajevski ćevapi. There are variable accounts regarding the usage of meat for these tasty meat rolls – purists make them exclusively with ground beef, salt, and pepper, while others use a combination of ground beef and mutton.


In recent years, sarajevski ćevapi are typically made only with ground beef and salt in order for the meat flavor to be as clear as possible. Once prepared, ćevapi should be refrigerated for 48 hours. They are then grilled, and traditionally served in a round-shaped, (sometimes) beef stock-dipped bread called somun, accompanied by raw onions on the side.

MOST ICONIC Sarajevski ćevapi

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04

Ground Meat Dish

TRAVNIK, Bosnia and Herzegovina
4.4
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This ćevapi variety is made in the city of Travnik in Bosnia and Herzegovina. The ćevapi are made with a combination of beef, veal, and lamb, with the addition of salt, pepper, and a bit of baking soda. When grilled, the meat is often brushed with a clear broth that was prepared with beef bones and mutton.


The bread, locally called pitica, is dipped in the broth, then grilled for a short time. Once grilled, the ćevapi are placed into the pitica, and they are then topped with chopped onions. It is recommended to serve this ćevapi variety with yogurt on the side.

MOST ICONIC Travnički ćevapi

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05

Savory Pie

KOZARAC, Bosnia and Herzegovina
4.3
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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. 
06

Ground Meat Dish

BANJA LUKA, Bosnia and Herzegovina
4.3
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Although other varieties of ćevapi are made in individual pieces, banjalučki ćevapi differ from all others because they are prepared as a meat tile typically consisting of four ćevapi connected in a row. They are usually made just with ground beef, salt, and pepper, just like sarajevski ćevapi, but ground veal and garlic are sometimes also added to the mix.


After they have been grilled, banjalučki ćevapi are traditionally tucked into a round-shaped bread called lepinja, and the dish is accompanied by lots of raw onions.

MOST ICONIC Banjalučki ćevapi

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07

Ground Meat Dish

BOSNIA AND HERZEGOVINA
4.0
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Though it probably derives its origin from Turkish and Levantine cuisine, traditional Herzegovinian japrak is an authentic dish consisting of a minced meat filling that is wrapped in blanched leaves of raštika, a local variety of leaf cabbage.


The filling is usually prepared with minced beef or veal that is combined with rice, salt, and pepper. These small-sized stuffed leaves are slowly cooked for hours, occasionally alongside smoked meat. Apart from the traditional version, some varieties replace cabbage with vine leaves, add tomatoes, or season it with mint. 

MOST ICONIC Japrak

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08

Meat Dish

BOSNIA AND HERZEGOVINA and  3 more regions
4.0
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Ražnjići are a popular type of grilled meat skewer from the Balkan region, particularly in countries like Serbia, Croatia, Bosnia and Herzegovina, and Montenegro.


The word "ražnjići" translates to "skewers" in English. These skewers typically consist of chunks of marinated meat—commonly pork, chicken, beef, or lamb—that are threaded onto sticks and then grilled. The marinades vary but often include a blend of herbs, spices, garlic, and sometimes vinegar or lemon juice to enhance the flavor of the meat. 
09

Ground Meat Dish

TUZLA, Bosnia and Herzegovina
4.0
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This variety of ćevapi comes from Tuzla. The small meat logs are usually made with a combination of ground mutton, beef, and lamb (usually in a ratio of 2:1:1), although some places prepare them only with beef. The meat is mixed by hand and seasoned with salt and pepper, and it is recommended to leave the meat combination in the refrigerator for a few hours or a whole day before the preparation.


These ćevapi are cooked on an oiled grill, and once done, they are typically seasoned with pepper once more. Tuzlanski ćevapi are served in a round flatbread called lepina, which has previously been dipped in a broth made from beef bones called poljev or poliv. Spring onions or raw chopped onions are traditional accompaniments to this mouth-watering Bosnian meat dish.

MOST ICONIC Tuzlanski ćevapi

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10

Stew

BOSNIA AND HERZEGOVINA
3.8
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Bosanski lonac or Bosnian pot is a traditional, flavorful stew consisting of layers of large and chunky pieces of meat and vegetables that are covered with water and slowly simmered in a big pot. Due to the size of the meat (usually lamb, veal and beef) and the vegetables (cabbage, potatoes, carrots, tomatoes), it takes about four hours or more to properly cook the dish.


Spices and seasonings should be kept to a minimum to let the meat and vegetables flavor the dish with their own juices and aromas. The traditional clay pot (lonac) that the stew is cooked in is such an important part of the dish that the whole dish is named after it. 

MOST ICONIC Bosanski lonac

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11
Stew
BOSNIA AND HERZEGOVINA
3.5
12
Ground Meat Dish
BOSNIA AND HERZEGOVINA
3.2
13
Egg Dish
BOSNIA AND HERZEGOVINA
3.2
14
Lamb Dish
GRADAČAC, Bosnia and Herzegovina
n/a
15
16
Beef Dish
BOSNIA AND HERZEGOVINA
n/a
17
Savory Pastry
BOSNIA AND HERZEGOVINA
n/a
18
Beef Dish
BOSNIA AND HERZEGOVINA
n/a
19
Savory Pastry
BOSNIA AND HERZEGOVINA
n/a
20
Chicken Dish
BOSNIA AND HERZEGOVINA
n/a
21
Stew
ZENICA-DOBOJ CANTON, Bosnia and Herzegovina
n/a
22
Stew
BOSANSKA KRAJINA, Bosnia and Herzegovina
n/a

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. For the “Top 22 Bosnian and Herzegovinian Meat Dishes” list until February 13, 2025, 2,635 ratings were recorded, of which 1,093 were recognized by the system as legitimate. 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.

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Bosnian and Herzegovinian Meat Dishes