What characterizes the gastronomic offer of the Pale region is surely homemade and traditional cuisine. Huts, hearths, homemade meat, dairy and cereal products are something that must be seen and tasted. Homemade bread made of wheat, rye and barley, plain bread, puff pastry, donuts made of wheat flour, poleguša pie (gibanica), sirnica (cheese pie), zeljanica (spinach pie) and burek (meat pie) stand out, and all pies are necessarily served with sour milk. Also popular is cicvara made of corn flour, and salted kaymak, as well as pura (kačamak) (polenta) with jomužni kaymak (sour cream from uncooked milk). What is authentic and traditional for the Jahorina and Romanija region is keške (or ćeške) which is prepared by placing two hazel twigs on the bottom of the pot, which are sprinkled with deviated barley, and usually chicken or hen’s meat (or even lamb) is placed on it, and finally a layer of barley is sprinkled on it again.
All this is cooked from morning to night until the meat decomposes, then removed from the heat and mixed with a wooden mixer until the barley and cooked meat are combined. In these regions barley is often used for soups (barley soup with dried meat or chicken, carrots, onions and a spoonful of kaymak), and in addition to barley soup, bean soup also stands out. Sauerkraut from a tub with dried meat (or ribs) leaves no one indifferent. This dish is prepared by putting a row of cabbage in a pot, then a row of dried pork and cooking it long enough to soften everything. Kalja (goulash) (potato sauce) is very often found on the menu of the Romanija region, as well as baked or boiled potatoes.