Bosnian cuisine uses many spices; but usually in very small quantities. Most dishes are light, as they are cooked in lots of water; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, peppers, cucumbers, carrots, cabbage, mushrooms, spinach, courgettes, dried beans, fresh beans, plums, milk, and cream called Pavlaka. Bosnian cuisine is balanced between Western and Eastern influences. Bosnian food is closely related to Turkish, Greek, and other Mediterranean cuisines. However, due to years of Austrian rule, there are many influences from Central Europe. Typical meat dishes include primarily beef and lamb. In most cases only the Catholic and Orthodox population eats pork. Some local specialties are ?evap?i?i, burek, dolma, sarma, pilaf, goulash, ajvar and a whole range of Eastern sweets. The best local wines come from Herzegovina where the climate is suitable for growing grapes. Plum or apple rakia is produced in Bosnia.
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