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Traditional Food in Banja Luka


Traditional Food in Banja Luka

If you like meat, you'll love Banja Luka. Meat is a standard for any meal. However, there is still lots of interesting meals you can make do if you are a vegetarian. Here is a list of the most popular traditional dishes: Ćevapi - small meat sausages of lamb and beef mix. They are usually served with fresh onions and pita bread on the side. Ćevapi usually come in pointer finger size sausages and are offered by five or ten pieces, although the variety commonly found in Banja Luka (banjalučki ćevap) usually consists of quadrangular pieces of meat. Teletina - is veal, usually served in cutlets. Veal in B&H is not produced by locking calves in a cage to ensure softer meat. Janjetina - lamb grilled over an open fire. Musaka - a meat pie made of minced beef, very similar to shepherds pie. Filovane paprike - fried peppers stuffed with minced meat and spices. Pršut - air dried ham, similar to Italian proscuitto. Suho Meso - dried meat, either beef or pork. Sarma - meat and rice rolled in cabbage or grape leaves. "Ispod Sača" - similar to Dutch oven. A metal dish is placed on hot coals, the food is placed in the dish and covered by a lid which is then completely covered in hot coals and left to bake. Vlašićki Sir - similar to Travnički cheese. It is a highland cheese from the mountain villages on Vlašić Mountain in central Bosnia. Mladi Sir - Cottage cheese. It has a soft texture and is unsalted. Often times it is served with a cream sauce on top. It is very healthy. Kajmak - is the most difficult of all cheeses to translate. It is the top layer skimmed from milk, it is creamy and extremely tasty. Kajmak and Uštipak (doughnut type roll) is a wonderful appetizer. Iz mjeha - sheep milk poured into a specially sewn sheep skin 'bag'. After a time the dry cheese is taken out of the skin container and the result is a strong, dry cheese that resembles real Parmesan.

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Banja Luka Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.

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