Bosnia & Herzegovina

In Bosnia, the meal isn't finished until the coffee arrives. It comes in a small copper džezva, poured into a tiny fildžan cup, and drunk beside a cube of sugar and a piece of rahat lokum. Around it, hours can pass — friends, cousins, neighbours all folded into one long conversation.

The savoury side of the table is just as generous. Ćevapi grilled and pressed into warm somun bread with a spoon of kajmak. Burek spiralled with meat, cheese or spinach. Bosanski lonac slow-cooked all afternoon.