TOP FIVE HERZEGOVINIAN DISHES

The diversity of natural resources and the richness of cultural heritage in Herzegovina have significantly influenced the gastronomy of this region.

The production of meat, milk, cream, and cheese in this area is based on the natural feeding of livestock, without the use of mineral fertilizers, mostly produced on family farms, according to the website of the Trebinje Tourist Organization.

From a long list of traditional dishes that Herzegovinians have enjoyed for centuries, and that are still popular today, the team at SeeSrpska has selected the top five.

Cicvara with Honey - Made from wheat flour and seasoned with cheese, cream, butter, or oil. Warm cicvara, served in a bowl, is sprinkled with local honey. This is a favorite specialty among the locals as well as many travelers passing through Herzegovina.

Cheese in a Sack - This hard, full-fat cheese is an authentic Herzegovinian product, dating back to the Illyrian period.

Priganice – These are fried dough balls made from wheat flour, cooked in oil in a pan, about the size of a fist, and served warm with cheese, fresh cream, jam, or preserves.

Lamb Meat under the Bell (Sač) - Under a large metal lid shaped like a shallow bell, meat is placed for roasting, and the lid is covered with ash and embers. Restaurants across Herzegovina have preserved this traditional method of roasting under the bell. This way, the meat remains juicy. It is usually served with potatoes, soft and tasty, which are baked together with the meat.

Rustic Meat Stew – Cooked with lamb meat, along with homemade pasta, potatoes, and cream.

SeeSrpska / Photo: TO Trebinje