Welcome to the Celtnet Recipes Bosnian and Herzegovinian Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Southern European country of Bosnia and Herzegovina. Here you will find all the recipes from Bosnia and Herzegovina on this site all gathered into one place. I have attempted to gather together here as many Bosnian and Herzegovinian recipes as possible. The current collection represents one of the largest gatherings of Bosnian and Herzegovinian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Bosnia and Herzegovina given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

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Bosnia and Herzegovina and its Cuisine

Bosnia and Herzegovina, officially: Bosna i Hercegovina (Croatian); Босна и Херцеговина (Serbian); (Bosnia and Herzegovina) is an almost landlocked country on the Balkan peninsula of South Eastern Europe (it does posess 26km of Adriatic Sea coastline). The capital and largest city is Sarajevo and official languages are: Bosnian, Serbian and Croatian. Formerly one of the six federal units constituting the Socialist Federal Republic of Yugoslavia, Bosnia and Herzegovina gained its independence during the Yugoslav wars of the 1990s. Bosnai has been constantly inhabited since at least the Neolithic age. During the Bronze Agae the region was conquered by the Illyrians with Celtic migrations into the region during the thrid and fourth centuries BCE, crating a mixed cultural and linguistic populations. Conflict between the Illyrians and Romans started in 229 BC, with Rome completing its annexation of the region in 9 CE. ollowing the split of the Roman Empire between 337 and 395, Dalmatia and Pannonia became parts of the Western Roman Empire. Around the 6th century, Slavs appeared on the borders of the Byzantine empire and emperor Heraclius eventually allowed them to settle within the empires borders so that by the seventh century CE the region had come under nominal Slavic rule. Frankish penetration of the region in the ninth century CE brough Feudalism. The principalities of Serbia and Croatia split control of Bosnia and Herzegovina in the ninth and tenth century, but by the High Middle Ages political circumstance led to the area being contested between the Kingdom of Hungary and the Byzantine Empire. Following another shift of power between the two in the early twelfth century, Bosnia found itself outside the control of both and emerged as an independent state under the rule of local bans. After decades of political and social instability, Bosnia officially fell to the Ottoman Turks in in 1463. Herzegovina would follow in 1482, with a Hungarian-backed reinstated "Bosnian Kingdom" being the last to succumb in 1527. Betwen 1463 and 1878 Bosnia and Herzegovian were under control of the Ottoman Empire, but in 1875 agrarian unrest eventually sparked the Herzegovinian rebellion, a widespread peasant uprising. The conflict rapidly spread and came to involve several Balkan states and Great Powers, which eventually forced the Ottomans to cede administration of the country to Austria-Hungary through the treaty of Berlin in 1878 and the region fell under Austo-Hungarian rule until 1918. In 1914, however, when the Serb nationalist youth Gavrilo Princip assassinated the heir to the Austro-Hungarian throne, Archduke Franz Ferdinand, in Sarajevo the Frist World War was ignited, though, unlike much of the remainder of the Balkans, Bosnia and Herzegovian emerged relatively unscathed.

Following the war, Bosnia and Herzegovina joined the South Slav kingdom of Serbs, Croats and Slovenes (soon renamed Yugoslavia). On 1 December 1918, the State of Slovenes, Croats and Serbs and the Kingdom of Serbia joined the unitary Kingdom of Serbs, Croats and Slovenes (later Kingdom of Yugoslavia). King Peter I of Serbia became King Peter I of Yugoslavia. In an attempt to defend its borders the Kingdom of Yugoslavia signed the Tripartite Pact with the Axis powers on 25 March 1941. As a result, on 27 March, Prince Paul was overthrown by a military coup d'état (with British support) and replaced by the 17-year-old King Peter II. This led directly to Germany invading Yugoslavia on 6 April and Yugoslavia capitulated on April 17th. After the invasion, the Kingdom of Yugoslavia was dissolved and, with Yugoslavia partitioned, and Bosnia was ceded to the Independent State of Croatia. On 29 November 1945, the constitutional assembly established by the Yugoslav Communist party proclaimed the abolition of the Serbian-led monarchy of Yugoslavia. A communist regime was established under a dictatorship led by Yugoslavia's Communist Party leader Joseph Broz Tito, with the constitution of 1946 officially making Bosnia and Herzegovina one of six constituent republics in the new state. Slobodan Milošević rose to power in Serbia in 1989 in the League of Communists of Serbia through a serious of coups against incumbent governing members. Milošević promised reduction of powers for the autonomous provinces of Kosovo and Vojvodina. This ignited tensions with the communist leadership of the other republics that eventually resulted in the secession of Bosnia and Herzegovina, Croatia, the Republic of Macedonia, and Slovenia from Yugoslavia. Following the declaration of independence of the Republic of Bosnia and Herzegovina, the Serbs attacked different parts of the country. International recognition of Bosnia and Herzegovina increased diplomatic pressure for the Yugoslav People's Army (JNA) to withdraw from the republic's territory which they officially did. However, in fact, the Bosnian Serb members of JNA simply changed insignia, formed the Army of Republika Srpska, and continued fighting. In March 1994, the signing of the Washington Accords between the leaders of the republican government and Herzeg-Bosnia led to the creation of a joint Bosniak-Croat Federation of Bosnia and Herzegovina, which absorbed the territory of the Croatian Republic of Herzeg-Bosnia and that held by the Army of the Republic of Bosnia and Herzegovina. The Federation soon conquered the small Autonomous Province of Western Bosnia.

Today, Bosnia and Herzegovina is a member of the Council of Europe since April 24, 2002 and a founding member of the Mediterranean Union upon its establishment on July 13, 2008. The country is a federal democratic republic that is transforming its economy into a market-oriented system, and it is a potential candidate for membership in the European Union and NATO.

Bosnian cuisine is notable for its use of spices, which, however, are applied with a lightl tough to the country's various dishes. The country's cuisine is a mix of Western and Eastern Influences, with influences from both the Turkish Ottoman Empire and Central Europe via the Austro-Hungarian Empire. As a result, local specialities include ćevapi, burek, dolma, sarma, pilaf, goulash, ajvar and a whole range of Eastern sweets. Herzegovinan wines are also notable.


The alphabetical list of recipes from Bosnia and Herzegovina follows (limited to 100 recipes per page). There are 5 recipes in total:


Page 1 of 1



Bosnian Chorba
(Bosnian Lamb Soup)
     Origin: Bosnia
Japrak
(Mutton-stuffed Vine Leaves)
     Origin: Bosnia
Sarajevo Okra Soup
     Origin: Bosnia
Chevap
     Origin: Bosnia
Pita S Mesom
(Pita with Meat)
     Origin: Bosnia

Page 1 of 1





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The image above shows the entire continent of Europe with Southern Europe picked out in red. According to the United Nations, Southern Europe is formed from fourten states: 1: Albania; 2: Andorra; 3: Bosnia and Herzegovina; 4: Croatia; 5: Greece; 6: Italy, 7: Macedonia, 8: Malta, 9: Montenegro, 10: Portugal, 11: San Marino, 12: Serbia, 13: Slovenia and 14: Spain (also included in this list is Turkey, its being a part of the European Continent and Cyprus, as a member of the European Union).

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British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.


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