Top 4 Bosnian and Herzegovinian Vegetable Dishes

Sataraš is a vegetable stew made with a combination of tomatoes, peppers, onions, garlic, and parsley. The ingredients are first fried, then seasoned with salt and pepper and gently stewed. It is recommended to use a wide pan while preparing the dish so that the liquid evaporates more quickly, while the vegetables retain the desired shape and texture. Sataraš can be eaten hot or cold. It can be served on its own or as an accompaniment to fried meat and fish dishes. In Croatia, when sataraš was served in the past, the head of the family would sometimes ask for a sunny-side-up egg or two to be placed on top of the dish (making the meal non-vegan with his request). The rest of the family could only get scrambled eggs, while the head of the family would sometimes also ask for an omelet with ham and eggs, but that request was usually reserved for festivities and similar events.Expand

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. The pot was created in the Middle Ages by coal miners, and since Bosnia has long been a mining country, the miners were forced to prepare their own dishes, so while working, they would leave the stew to simmer until their lunch break. Later on, the dish spread throughout the whole country, with new, regional variations and additions to the pot such as ground meat, carp, eggplants, green peppers, and rice.Expand

Buranija is a flavorful Bosnian stew consisting of green beans and chunks of veal as its main ingredients. The stew is typically flavored with salt, paprika, pepper, and bay leaves, with additional ingredients such as onions, garlic, carrots, or potatoes. It is simmered for a few hours until all of the ingredients have combined their flavors and the meat becomes tender, although buranija can also be prepared without any meat in a vegetarian version of the dish.Expand

Pečene or pržene paprike is a humble, traditional dish of stir-fried yellow bell peppers. The peppers are cleaned, cut into two or three pieces, and stir-fried in oil in a pan on the stove. They are usually seasoned only with salt, but garlic, sour cream, or milk can also be added. Once stir-fried, the pan is covered with a lid so the peppers can soften. Pečene paprike is usually eaten with bread and sometimes also tomatoes. It is a dish popular in Bosnia and Herzegovina and parts of Croatia. Expand