Uštipci

What it really is

Small, puffy fried dough pieces eaten in Bosnia as a savoury or sweet accompaniment.

The uneven pieces are part of their rustic presentation, not a sign of inconsistent portioning.

Their form is often irregular because small pieces of dough are pinched or spooned rather than shaped with a cutter. That handmade variation is normal; the key features are the airy interior and hot-fried finish.

They are best served while warm, before the crust softens from trapped steam. Household dough may be plain or enriched, so list added egg, yogurt or milk where present; do not infer a single fixed accompaniment from the name.

The dough can be rolled and cut or portioned by hand, so the pieces may be irregular rather than uniform. Frying makes a lightly crisp exterior around a soft, bread-like center. They are often passed around with a meal and can serve as a base for kajmak, cheese, cured meat or preserves. Sweet and savory accompaniments belong to the serving, not necessarily to the dough itself. The menu should say if the recipe includes dairy or egg and whether the same fryer is used for other foods.

A simple yeast dough is rested, pinched or spooned into small pieces and fried until puffed and golden. Uštipci are served with cheese, kajmak, cured meat or preserves.

How it's served

• Serve freshly prepared at a temperature appropriate to the dish.
• Regional recipes and household ingredient choices vary.

How to write it on the menu

• Confirm the kitchen’s ingredients and preparation for each batch before making allergen or dietary claims.