Preparation of the traditional Bosnian coffee begins with the roasting of raw coffee. Baked coffee beans are then ground in a manual coffee grinder. Only then in a gently heated metal pot which in Bosnia is called džezva finely grinded coffee is put to which is added boiled water. Džezva is then placed on a hot plate. The coffee in the džezva should be stirred once and then one should wait for the coffee to get up to the top of the džezva, and makes fine mousse. Add a few drops of hot water so that the coffee dregs fall to the bottom. The bottom of džezva must be wider and the dzezva should taper towards the top. Wait a couple of minutes until the coffee dregs settle and pour the coffee into fildžan (a small cup) and serve with rahat lokum and a glass of cold water.
Before I dive into what I ate in Bosnia, let's get one thing straight: it's not easy being a vegetarian in this country. Most restaurants serve meat dishes only, with a side salad being the only non-meat fare. Many restaurants in touristy areas, though, offer beautiful grilled vegetable plates, which is nice but gets old after a while. In my travels, I dream about visiting a place where I can enjoy traditional local fare, but a meat-free version; why have I not seen this yet?? But anyway, I did find vegetarian-friendly Bosnian food in the form of spinach and cheese pastries, pita sirnica, which makes for a delicious, inexpensive, and quick bite. In Sarajevo, there are a ton of fresh produce stands all over the city and the central farmer's market is pretty impressive, so I made sure to take advantage of that. Bosnian food is always fresh and surprisingly inexpensive, as in $3-4 for a generously-portioned meal. Apart from food, Bosnians are known for their coffee, tea, and expansive variety of sweets, which I took full advantage of. In fact, after my trip to Bosnia I believe a trip to the dentist is in order :)