Traditional dishes

           The basics of diet in the past was bread. Yeast free bread is called pogača, corn flour bread is called “kuruza”, while bread bought in a bakery or a store, i.e. “bought” bread is called somun.

           On the area of Derventa there are numerous “old” dishes made of grains and pastry. Bungur is a gruel made of wheat grains powdered by beating process, while keške is a sort of bungur made of wheat grains in which chichen meat is added. Gruel of “beaten” corn grains, poured with milk is called jagle.

Starch is gruel made of any kind of flour- when cooked densly with a butter or fat cheese it is called cicvara, and when made of corn flour is called pura.  Prijesnac is thinly kneeded pastry made of wheat or corn flour in which cheese or sour cream is added and then the pastry is topped with sour cream. When it comes to homemade noodles, those cooked in milk are yufka pilav, while tarana are homemade noodles cooked in water or milk and spiced with butter. Pies are: gužvara made of baked crusts and poured with water, burek is a meat pie, zeljanica is a greens pie, while sirnica is a cheese pie, and there is also gruša made of gruševina- milk that was milked right after the cow was calved. Halva is butter fried wheat flour with addition of sugar. Cookeis, doughnuts and prevrta are pieces of pastry fried on the hot butter or oil.

Potato dishes are baked potato in the skin, baked potato cut in halves so called “pola” with cream or cheese, “tučeni” (mashed) boiled potato and potato stew, i.e. baked potato with meat. “Gra'gnječe” or “gra'tuce” is boiled beans, drained, mashed and mixed with onion, cream, fat or butter. Jahnia is a gruel made of beans with dried lamb and butter or vinegar. Stew is boiled fresh cabbage with or without meat.

 Milk products are used in a diet on a daily basis. The well know are: fresh cheese made of unboiled, skimmed sour milk. One of the popular fat cheese types is Kalenderovac cheese. Dried cheese is fresh or fat cheese dried on the smoke.

Meat and meat products are usually made of pork, while the most popular are bacon, hams, shoulders and “ribnjača” (pork chop), sausages and “blood sausage”.

When it comes to the traditional dishes, food that was eaten during certain orthodox holidays and for signifficant occasions stands out. For Christmas Eve mashed beans with garlic and pogača were eaten, while for Christmas people usually prepared “pečenica” (rosated pork meat), česnica, kovrtanj and oraščica (three types of ritual bread). For Saint Patron's day, which takes place out of the Lent period, ritual bread, koljivo (dish of minced boiled wheat), roasted pork meat (kršnjače), “ćevapi” steamed pork liver with onion and pies were prepared, while for the Saint Patron’s Day which takes place in the period of Lent people prepare ritual bread, koljivo, fish, mashed beans, radish and pies. When a woman gives birt to a child, in the period of 40 days upon the birth (babine) guests used to bring her a dish - boiled chicken, cookies, eggs and cheese.