Muffins recipes

National dish of Bosnia & Herzegovina

flag of Bosnia & Herzegovina

  • Independence: 6. 4. 1992
  • Capital: Sarajevo
  • Official language: Bosnian, Croatian, Serbian
  • Population: 4 622 292
  • Area: 51 197 km2
  • International code: BA
  • Currency: Convertible Mark (BAM)
map of Bosnia & Herzegovina

Bosnian Pot


  • 3 lb lamb or beef, cut into cubes
  • 1 cup finely chopped onion
  • 1 tbsp finely chopped garlic
  • 1 cup finely chopped parsley
  • 1/4 cup finely chopped celery leaves
  • 1 tbsp salt
  • 2 tsp pepper
  • 3 bay leaves
  • 1/2 cup butter
  • 1 cup sliced carrots
  • 1 cup chopped kohlrabi
  • 1/2 cup chopped parsley root
  • 1/2 cup chopped celery root
  • 1 cup green beans, cut into 1" pieces
  • 2 red bell peppers, seeded and cut into squares
  • 2 cups tomatoes, peeled, seeded and quartered
  • 3 cups potatoes, cut into cubes
  • 2 leeks, cleaned and cut into 1/2" slices
  • 1 cup coarsely chopped cabbage
  • 1/2 tsp hot paprika or cayenne, or to taste
  • 6 cups water
  • 1/4 cup vinegar
Bosnian Pot is national food (dish) of Bosnia & Herzegovina


Preheat the oven to 350F. Rinse the meat and put in a colander to drain. Combine the onion, garlic, parsley, celery leaves, salt, pepper, and bay leaves. Melt the butter in a large, oven-proof stew pot, and then put alternate layers of vegetables and meat, sprinkling some of the onion/garlic/parsley combination on top of each layer. Combine the water and vinegar, and pour it into the pot. Cover the pot with a lid or aluminium foil, and bake until everything is tender, about 3 hours.


Bosnian Pot is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables.

It has been on tables of both the rich and the poor for hundreds of years. Rich people used more meat and other expensive ingredients, while the poor used what was available. Typical ingredients are: beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, peppercorns (whole, not ground). Many different vegetables or meats may be used. The Bosanski lonac is prepared by layering meat and vegetables (alternating layers of meat and vegetables until the pot is full) into a deep pot, then adding 1 - 2 dl water or white wine. The ingredients should be cut into large pieces rather than finely chopped or minced.

Originally, Bosanski lonac was made in ceramic pots, that were then put in the fireplace or pit in the ground. That would be perfect, but today, not everyone has a fireplace available for cooking, so cooks may use a regular pot and their kitchen stove. Since the pieces of meat and vegetables are rather large, it takes about 4 hours till the meal is cooked.

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