Bosnia and Herzegovina

Bosnia FlagUnusual Fact: Bosnia and Herzegovina only has 26 km of coast line on the Adriatic Sea

Bosnian Coastline - Two Wheel Travel
Bosnian Coastline – Two Wheel Travel

I remember watching an episode of Master Chef once, and the challenge was to make sausages. They were using fancy ingredients, sausage skins and a stuffer. I remember thinking ‘I will never make sausages, they look really hard.” All of the contestant’s sausages were popping or not getting the meat to go into the skins properly.


Then I found a recipe for Bosnian and Herzegovinian sausages, or more commonly cevapcici or ćevapi. There is no need for fancy ingredients or a sausage maker. In fact they are basically finger rissoles. These are simple but delicious sausages. They are bursting with flavours from the paprika, garlic and surprisingly the soda/mineral water. The mixture is a little wet and the sausages may fall apart if you aren’t careful.

The sausages

I think that these sausages take a little longer to cook than your average supermarket sausage as they are thicker. Because they fall apart so easily I ended up cooking mine as triangles to that they wouldn’t fall apart as much. And it was easier. For me this batch made 18 sausages, and with four hungry adults and two kids, there was none left at the end.

The cooked sausages

The sausages were served in flat bread that had been toasted on the barbecue, sour cream, chutney, lemon wedges and Bosnian and Herzegovinian Djuvech. I would not skip any of these condiments, they make this dish the very best it can be.


The djuvech that we served with the sausages was a rice and vegetable stew. It had a lot of vegetables in it, every thing from peas to tomatoes to eggplant. It was delicious, just remember to add the vegetables in the order stated in the recipe. I really enjoyed this dish, it’s a great way to use up extra vegetables in the fridge.

serving up

Finally for dessert we made truffles, or as the Bosnians say, bombice. Have you ever tried the white chocolate Ferrero Rocher, called Raffaello? These truffles are a lot like those. What amazes me isthat they taste so much like white chocolate yet there is no white chocolate in them at all! I loved the little hazelnut in the centre. These were delicious, though the recipe made a lot. Luckily christmas is near so we can give the rest away as christmas treats!



Mum 9

Dad 9

Angus 7 “they look like floaters”

Me 8


Mum 9

Dad 9

Angus 3 “I have tried it and I don’t like it”

Me 7.5


Mum 10

Dad 8.9

Angus 9.5 “you haven’t tried it yet” “I know but I’m still giving it a 9”

Me 9

Pork and Beef Sausages (Cevapcici) – Recipe from the SBS


300 g minced pork
700 g minced beef
1 small onion, finely grated
3 garlic cloves, crushed
1 tsp bicarbonate of soda
2 tsp sweet paprika
200 ml sparkling mineral water
1 egg, lightly beaten
2 tbsp olive oil
chutney,  sour cream, lemon wedges and warmed flatbread, to serve


You will need to start this recipe a day ahead.

Using your hands, knead pork and beef, onion, garlic, bicarbonate of soda, paprika and 1 tsp each of salt and pepper in a bowl until well combined. Gradually knead in mineral water and egg until mixture reaches a paste-like consistency.

Shape mixture into 10 cm-long by 2 cm-wide sausages, place on an oven tray lined with baking paper, cover with plastic wrap and refrigerate overnight. Remove from refrigerator 20 minutes before cooking.

Heat a chargrill or large frying pan over medium heat. Coat cevapcici with oil. Cook, in batches of 8, turning for 10 minutes or until browned and cooked through. Serve with chutney, sour cream, lemon wedges and bread.

Djuvech – Recipe from


100 g onions

300 g Tomatoes

100 g bell peppers (red or green)

100 g eggplants

100 g zucchini

50 g French beans

50 g green peas

1 garlic clove

200 g rice

3 tablespoons olive oil

15 g salt – for eggplants

1/2 teaspoon paprika (hot)

10 g pepper

1/2 teaspoon dried oregano

1/4 teaspoon cumin (optional)


Slice onion into half-rounds, as well as peppers.

Slice eggplant into stripes and season with some salt (leave eggplant about 15 minutes, and than squeeze them with your hands to extract bitter liquid).

Cut tomatoes into slices.

Cut French beans into 3-4 cm long pieces and blanche in hot water for few minutes.

Cut zucchini into slices.

Remove green peas from shucks.

Finely mince garlic.

Put olive oil in a pot and add following this order (each ingredient sauté first for couple of minutes, one after another in the same pot not removing previous vegetable): onion, peppers, eggplant, garlic, tomato, French beans, green peas, and zucchini. Season it with salt, paprika, pepper, thyme and oregano (cumin).

When all ingredients are soft, and liquid evaporates (about 15 minutes) add rice, stir a bit and add water according to manufacturer manual (you may add some more salt). Cook until rice is done.

It must not be too liquid, it must be sticky and dry; rice must almost fry.

Raeffello Truffles – Recipe from Jasnas Kitchen

100 ml water
260 g milk powder
135 g coconut + extra for rolling
200 g sugar
165 g butter
40 g plain biscuits (milk coffee or sim.), processed into fine crumbs
Whole roasted hazelnuts (120g)
Put sugar and water into a saucepan, bring to boil. When sugar dissolved, add milk powder, coconut and biscuit crumbs.

Take off the heat and mix well. Cool slightly.

Cut butter into small pieces, add to the mixture and mix vigorously until incorporated. Refrigerate until firm.

Take 1/2 tbs of the mixture, put a hazelnut in the middle and roll between your palms to form a ball.

Throw into a bowl with some coconut, shake and roll to coat each ball. Refrigerate until firm.

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