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What to eat in Bosnia and Herzegovina? Top 7 Bosnian and Herzegovinian Stews

Last update: Tue Apr 15 2025
Top 7 Bosnian and Herzegovinian Stews
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01

Stew

BOSNIA AND HERZEGOVINA and  2 more regions
3.9
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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). 
02

Stew

BOSNIA AND HERZEGOVINA
3.9
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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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03

Stew

BOSNIA AND HERZEGOVINA
3.5
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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.

04

Stew

BOSNIA AND HERZEGOVINA
3.5
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Kalja is an old peasant dish originating from Bosnia, with variants of it popular in Serbia and the Lika area of Croatia. In the past, the dish was made with a combination of lamb or sheep meat and cabbage or any available vegetables. Nowadays, it's mostly prepared with veal or lamb, potatoes, cabbage, onions, carrots, garlic, and tomatoes.


The stew is simmered until the meat becomes tender. Kalja is traditionally served without side dishes, but it's often accompanied by a dollop of sour cream and a few slices of bread. The dish is especially comforting on cold winter days.

05

Beef Dish

BOSNIA AND HERZEGOVINA
n/a
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Hadžijski ćevap is a traditional dish of beef stir-fried and stewed with onion, tomatoes, bull horn peppers, mushrooms, carrots, and garlic, seasoned with black pepper, paprika, parsley, and salt. The dish is prepared in the pot on the stove, but once nearly done, it is baked in the oven.


Usually, the stew is placed on baking paper, which is tied at the top, before being placed in a baking tray, usually a clay one, and baked. Also, often hadžijski ćevap is portioned out into individual ramekins for baking.

06

Stew

ZENICA-DOBOJ CANTON, Bosnia and Herzegovina
n/a
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Tagarica is a traditional meat stew or casserole that is slow-cooked in a clay or metal pot called a tagar. The dish typically includes beef or veal, potatoes, and a variety of vegetables such as onions, carrots, tomato, and peppers, seasoned with garlic, salt, pepper, and other spices.


The stew is first cooked on the stove, then baked in the oven. The clay pot, which must be soaked in water before baking, helps create a slow, even cooking process and releases water as it cooks, allowing the flavors to meld while ensuring the meat becomes tender, the vegetables absorb the rich broth, and the dish is imparted with a unique flavor.

07

Stew

BOSANSKA KRAJINA, Bosnia and Herzegovina
n/a
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Jahnija is a traditional Bosnian stew that translates to meat with onions. It is very popular in the Bosanska Krajina region and consists of beef or veal, onions, carrots, potatoes, garlic, paprika, pepper, and salt. The onions, meat, and carrots are sauteed before the water is added, and the stew is simmered until done.


Potatoes are added at least one hour before the stew is done so they have time to cook but not overcook. It is not unusual for this stew to be prepared in a cauldron over an open fire or a clay pot on a wood-fired stove. Jahnija is usually served with a side of bread and a salad.

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. 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 Stews