- Ćevapi – Bosnian kebabs: small grilled minced meat links made of lamb and beef mix; served with onions, kajmak, ajvar and Bosnian pita bread (somun)
- Meat under the bell (meso ispod sača) – a traditional way of cooking lamb, veal, or goat under a metal, ceramic, or earthenware lid on which hot coals and ashes are heaped
- Burek – a meat-filled flaky pastry, traditionally rolled in a spiral and cut into sections for serving. The same dish filled with cottage cheese is called sirnica, one with spinach and cheese zeljanica, one with squash/zucchini called tikvenj
ača, and one with potatoes krompiruš.
All these varieties are generically referred to as pita (Bosnian for “pie”).