Gastronomy

 

When speaking of the fragrances of Serbia we are once again perplexed... Let’s start with “dunjevača”, brandy from quince fruits. Or its sister plum brandy, or "komovača", "travarica", oh...let's slow down before we get light headed. Serbian gastronomy is hard to tell apart from Bosnian or Bulgarian, since they are a part of the same Central Balkan region.

Preparing food was the central activity in a traditional Serbian family. The prepared dishes, their quantity and quality were often the deciding factors of a reputation of the family and its leader in society.

Yet still: the Serbian layer cake, a gentle pastry dish filled with fresh cheese is simply a wonderful experience. At the beginning your host will offer "slatko" a sort of jam or marmalade from fruits as well as quince and pumpkin. Like in Bosnia they enjoy using vegetables as wrapping for the food. They fill paprika and cabbage, not only with meat, they also use cheese and to top it off cover the paprika with breadcrumbs and fry it. All kinds of vegetable are traditionally preserved in jars and offered anytime. In Serbia the love of pork is strong; they prepare it in many different ways – from sausages to entire pigs (as well as oxen) on the grill. Traditional celebrations (birthdays, christenings, weddings, “slava” – the holiday of the family saint) sometimes contain grilled suckling pig for breakfast...

Let’s mention another speciality – a stake reminiscent of the royal family Karadjordjević filled with ham and “kajmak” cheese. Of course Serbians couldn’t survive without “čevapčiči” and other minced meat dishes, yet they prepare the mixture with pork or combine different meats. They also like cracklings as well as “kavurma” a dish from pig or sheep entrails. It’s not very popular in the west. The undisputed first place is reserved for dishes from the grill. Serbians are the European champions, since they throw almost anything onto the “roštilj” – from meats to vegetables, to “leskovački” stake, and minced meat dishes, paprika, fish...

Serbians are fond of bread – they use all kinds of meals to make it. They are very proud of corn bread – “proja”. But that’s not nearly all. Every day, from Sombor in the north to the Macedonian border, the air is filled with the smell of baked goods like “kifle”, “pereci”, “buhtlji”, ”pletenice”, bread sticks, “dževreki” and the king – “burek” Burek is made with cheese and other fillings in Serbia – unlike the cheese-only version from Bosnia.

 

Serbian cuisine has unique mix of various traditions; Serbian confectioneries are places where koljivo, baklava, nut roll and sachertorte live in perfect harmony. In recent times the Serbian diaspora has spread the cuisine across the world.

Most people in Serbia will have three meals daily, breakfast, lunch and dinner, with lunch being the largest in the Mediterranean fashion. However, traditionally, only lunch and dinner existed, with breakfast being introduced in the second half of the 19th century[1].

A number of foods which are simply bought in the West, are often made at home in Serbia; this include rakija (fruit brandy), slatko, jam, jelly, various pickled foods, notably kiseli kupus (sauerkraut), ajvar and even sausages. The reasons for this range from economical to cultural. Food preparation is a strong part of the Serbian family tradition.

Serbian cuisine is generally lacking in spices and herbs: practically only black pepper and ground paprika are in widespread use, along with parsley used for soups. Other spices sometimes used include white pepper, allspice, Coriandrum sativum, laurel celery and clove.

History

The first published cookbook in Serbia is Pata's Cookbook (Patin kuvar), written by Spasenija Pata Marković in 1907; the book remains in publication even today.

Meals

Here, some typical meals of Serbian cuisine will be presented. Note that a number of them might originate, also be typical, or at least known as local meals, in other parts of the world. Also, some links below point to similar meals from other cuisines and/or better known to English speakers; the traditional Serbian recipes may differ in details.

 

Breakfast

Polenta

Breakfast in Serbia is an early but hearty meal, although before breakfast most people usually take a cup of coffee, in modern times maybe an espresso. With the breakfast itself either a tea, milk, milk coffee, or cocoa milk is served, pastries or bread are served with butter, jam, yogurt, sour cream and cheese, accompanied by bacon, sausages, salami, scrambled eggs and kajmak.

Various sorts of (often with cheese, meat... jam... filled) pastries (pogačice, paštete, kifle that in Serbian usage may or may not be crescent shaped and may be sweet, but, may also be sprinkled with salt crystals, kiflice, perece, buhtle, pletenice, štapići, zemičke, djevreci) and especially often:

Burek

Kačamak (also Cicvara) - a type of polenta

Popara

Proja (cornbread)

Eggs

Kajgana (scrambled eggs)

Jaje na oko (fried eggs)

Rovito jaje (soft-boiled egg)

Kuvano jaje (hard-boiled egg)

Various sandwiches

Bread with something:

Bread, (often butter) and honey

Bread, (often butter) and jam

Bread, lard (or schmaltz) and salt and paprika

Bread, lard and sugar

Bread and kajmak

Kosovo Bred Kosovska pogaca

Sudžuk (also appetizer)

Soups

ery prosuf @d@�(@d – “proja”. But that’s not nearly all. Every day, from Sombor in the north to the Macedonian border, the air is filled with the smell of baked goods like “kifle”, “pereci”, “buhtlji”, ”pletenice”, bread sticks, “dževreki” and the king – “burek” Burek is made with cheese and other fillings in Serbia – unlike the cheese-only version from Bosnia.

 

 

Serbian cuisine has unique mix of various traditions; Serbian confectioneries are places where koljivo, baklava, nut roll and sachertorte live in perfect harmony. In recent times the Serbian diaspora has spread the cuisine across the world.

Most people in Serbia will have three meals daily, breakfast, lunch and dinner, with lunch being the largest in the Mediterranean fashion. However, traditionally, only lunch and dinner existed, with breakfast being introduced in the second half of the 19th century[1].

A number of foods which are simply bought in the West, are often made at home in Serbia; this include rakija (fruit brandy), slatko, jam, jelly, various pickled foods, notably kiseli kupus (sauerkraut), ajvar and even sausages. The reasons for this range from economical to cultural. Food preparation is a strong part of the Serbian family tradition.

Serbian cuisine is generally lacking in spices and herbs: practically only black pepper and ground paprika are in widespread use, along with parsley used for soups. Other spices sometimes used include white pepper, allspice, Coriandrum sativum, laurel celery and clove.

History

The first published cookbook in Serbia is Pata's Cookbook (Patin kuvar), written by Spasenija Pata Marković in 1907; the book remains in publication even today.

Meals

Here, some typical meals of Serbian cuisine will be presented. Note that a number of them might originate, also be typical, or at least known as local meals, in other parts of the world. Also, some links below point to similar meals from other cuisines and/or better known to English speakers; the traditional Serbian recipes may differ in details.

 

 

Fish soup

There are two types of soups in Serbian cuisine: standard soups called supa, and soups with roux (browned flour) - called čorba. The most common are simple pottages made of beef or poultry with added noodles. Fish soup (riblja čorba) and lamb soup (jagnjeca čorba) are considered to be delicacies.

Goveđa supa (Consommé)

Teleća čorba (veal ragout soup)

Jagnjeća čorba (lamb ragout soup)

Fisherman's soup

Čorba od ječma i sočiva (Barley and lentil soup)

Čorba od zelja i sira

Čorba od spanaća, koprive ili zelja

Čorba od boranije

Paradajz čorba (Tomato soup)

Čorba od luka (Onion soup)

Ljuta krompir čorba (Spicy potato soup)

Čorba jajaruša (egg soup)

Škembe čorba (tripe soup)

Main course

�ih@d@�(@ng:

 

Bread, (often butter) and honey

Bread, (often butter) and jam

Bread, lard (or schmaltz) and salt and paprika

Bread, lard and sugar

Bread and kajmak

Kosovo Bred Kosovska pogaca

Sudžuk (also appetizer)

Soups

ery prosuf @d@�(@d – “proja”. But that’s not nearly all. Every day, from Sombor in the north to the Macedonian border, the air is filled with the smell of baked goods like “kifle”, “pereci”, “buhtlji”, ”pletenice”, bread sticks, “dževreki” and the king – “burek” Burek is made with cheese and other fillings in Serbia – unlike the cheese-only version from Bosnia.

 

 

Serbian cuisine has unique mix of various traditions; Serbian confectioneries are places where koljivo, baklava, nut roll and sachertorte live in perfect harmony. In recent times the Serbian diaspora has spread the cuisine across the world.

Most people in Serbia will have three meals daily, breakfast, lunch and dinner, with lunch being the largest in the Mediterranean fashion. However, traditionally, only lunch and dinner existed, with breakfast being introduced in the second half of the 19th century[1].

A number of foods which are simply bought in the West, are often made at home in Serbia; this include rakija (fruit brandy), slatko, jam, jelly, various pickled foods, notably kiseli kupus (sauerkraut), ajvar and even sausages. The reasons for this range from economical to cultural. Food preparation is a strong part of the Serbian family tradition.

Serbian cuisine is generally lacking in spices and herbs: practically only black pepper and ground paprika are in widespread use, along with parsley used for soups. Other spices sometimes used include white pepper, allspice, Coriandrum sativum, laurel celery and clove.

History

The first published cookbook in Serbia is Pata's Cookbook (Patin kuvar), written by Spasenija Pata Marković in 1907; the book remains in publication even today.

Meals

Here, some typical meals of Serbian cuisine will be presented. Note that a number of them might originate, also be typical, or at least known as local meals, in other parts of the world. Also, some links below point to similar meals from other cuisines and/or better known to English speakers; the traditional Serbian recipes may differ in details.

 

Pljeskavica, also a national dish of Serbia

Barbecue is very popular in Serbia, and makes the primary offer of main courses in most restaurants. It is often eaten as fast food.

Pljeskavica (hamburger) National Dish

Ćevapčići (ground meat sticks) National Dish

Vešalica (grilled strips of pork loin meat)

Various sausages

Mixed grill (mešano meso)

Skewered kabobs (ražnjići)

Leskovački roštilj (Leskovac barbecue)

Gyros, various meats with tzatziki and Pita bread.

Appetizers

Meze, small dishes, appetizers

Turšija, pickled vegetables

Meat products

 

Pršuta

 

Often made during svinjokolj:

Čvarci, pork crisp

Duvan Čvarci

Slanina, salted Fatback

Various smoked hams (pršut, pršuta, pečenica):

Pečenica

Užički pršut (Užice Prosciutto)

Zlatiborska pršuta (Zlatibor Prosciutto)

Prosciutto (pršut)

Various sausages (kobasice):

Blood sausage (krvavice)

Kulen

Sremska (Mixed pork-beef sausage)

Srpska kobasica (Serbian sausage)

Hot dog (viršle)

Head cheese (švargla)

Hladetina

Pastrma

Dairy Products

Kajmak

Kiselo Mleko, Buttermilk

Yoghurt

Pavlaka, heavy soured cream (smetana)

White cheese

Zlatar cheese

Cream cheese

Kačkavalj yellow sheep milk cheese (Caciocavallo)

Brined cheese

Feta, brined cheese of mostly sheep milk

Sirenje, brined cheese of goat, cow or sheep milk

Vlašić cheese (Vlašićki sir)

Vurda, Sheep milk

Siraz, unpasteurized cow's milk cheese

Pule cheese, donkey milk cheese, most expensive cheese in the world

Bread and Porridges

 
Šopska salata

Urnebes salata

Soda bread

Bread is the basis of Serbian meals and it is often treated almost ritually. A traditional Serbian welcome is to offer the guest with just bread and salt; bread also plays an important role in religious rituals. Some people believe that it is sinful to throw away bread regardless of how old it is. Although pasta, rice, potato and similar side dishes did enter the everyday cuisine, many Serbs still eat bread with these meals.

In most bakeries and shops, white wheat bread loafs (typically 600 grams) are sold. In modern times, black bread and various graham bread variations regain popularity as a part of more healthy diets. In many rural households, bread is still baked in ovens, usually in bigger loafs. Also, the following breads and porridges are part of the traditional cuisine:

Đevrek, ring-shaped bread-pastry

Kačamak, made of boiled cornmeal, potato and, sometimes feta cheese or skorup (polenta)

Pereca, baked snack of savory or sweet varieties (Pretzel)

Pogačica, type of bread

Masonica, bread with milk, sugar and kajmak or sirene (Popara)

Soda bread

Languš, deep fried flat bread

Pita, pocket flat bread

Somun

Lepinje

Užice lepinje

Pies

 

Vasina torta

 
Baklava

Gibanica

Serbian word for pie is "pita", which should not be confused with Greek pita. Greek pita is a kind of bread and is not called pita in Serbian (a similar pastry is called lepinja), while in Serbian language, "pita" refers to a pie in general, either one eaten in Serbia or a foreign one (such as apple pie).

A Serbian pie could, in general, be called in two ways: according to its mode of preparation, and according to its filling (although not every pie is prepared with every filling). For example, a "bundevara" is a pie filled with pumpkin and could refer to either a savijača (made of rolled phyllo) or a štrudla (made of rolled dough). Both sweet and salty pies are made, and some pies could be prepared in the same way with either sweet or salty filling.

A number of Serbian pies are made with phyllo, called "kore" in Serbian language. These include:

Burek

Gibanica

Savijača

Čalabrca

Pita

sa sirom (cheese pie)

sa jabukama (rolled apple pie)

s višnjama (sour cherries pie)

sa spanaćom (spinach pie)

s gljivama (mushrooms pie)

krompiruša (potato pie)

od praziluka (leek pie)

Uvijena pita zeljanica (sorrel pie)

Bundevara (pumpkin pie)

A common Serbian pie, not made with phyllo, is called "štrudla". To add to the confusion, it is not similar to strudel, but rather to the nut roll; but it is commonly made with poppy seeds and not walnuts. Various štrudlas include:

štrudla s makom, also called makovnjača (nut roll with poppy seeds)

štrudla s orasima (nut roll with walnuts)

štrudla sa sirom (nut roll filled with cheese, eggs, and usually raisins)

Tarts and similar pies have appeared in Serbian bakeries relatively recently and are not a traditional meal.

Salads

Šopska salata

In Serbia, salads are typically eaten with the main course and not as an appetizer. Common salads include:

Serbian salad (српска салата, srpska salata)

Shop salad (шопска салата, šopska salata)

Sheepherders salad (Čobanska salata)

Greek salad (Grčka salata)

Russian salad (руска салата, ruska salata)

Various simple salads (lettuce, cabbage, sauerkraut, beetroot, tomato, cucumber, carrot, potato)

Tarator, (Таратор)

Moravska salata

Ajvar

Ajvar

Ljutenica

Urnebes

Pinđur

Sweets

Krofne

Alva, flour-based and Nut-butter-based sweet confections.

Baklava, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.

Kompot, pieces of fruit in sugar syrup (compote)

Doboš Torta, five-layer sponge cake, layered with chocolate buttercream and topped with thin caramel slices.

Jam (džem and pekmez - preserve)

Slatko, fruits in jelly (Fruit preserves)

Kadaif, (Knafe) sweet pastry of Kanafeh layers

Kitnikes, jelly sweets

Knedle (Knedle sa šljivama - also called Gomboce in Banat)

Kuglof

Krofne, doughnuts filled with custard, chocolate, cream or jelly (Berliner)

Kitnikes

Krempita (custard pie)

Makovnjača

Medenjaci

Oblande (Oblatne)

Orasnice

Palačinke (crepes)

Plazma torta, torta of Plazma keks

Profiterole (princes krofne)

Serbian Cherry pie(Pita od Višanja- sour cherries and walnuts with fillo dough)

Salčići

Šampita, Tasty whipped marshmallow-type desert with fillo dough crust

Šenokle

Šerbe, Sorbet

Štrudla, layered sweet pastry

Ratluk, sweet jelly confections (Turkish delight)

Ruske Kape

Reform Torte see information about torte

Sutlijaš, rice pudding with cinnamon

Tatlije, sweet pastry

Tufahije

Tulumbe

Urmašice

Uštipci

Vanilice

Vasa's torte (Vasina torta - traditional Serbian cake (torte) rich in chocolate, nut and orange flavour (see recipe in external links))

Žito, ceremonial sweet made of wheat, walnuts and some raisins)

Ritual

Koljivo from wheat

Česnica, Christmas bread

Koljivo, boiled wheat - ritual food during slava

Slavski kolač, prepared for slavas.

žito, sweet prepared for slavas

Drinks

Non-alcoholic

High quality and quantity of fruit and abundance of water result in a number of high-quality fruit juices and mineral waters produced in Serbia, and being among its most widely known exports. There are few domestic carbonated soft drinks however. An interesting traditional soft drink, made from corn, now less commonly consumed is boza. Kvas is also being made by some breweries.

Serbian coffee, Turkish coffee prepared the Serbian way (домаћа кафа 'domestic coffee' or кафа 'coffee'. Especially strong coffee (without sugar and milk) is often referred to as 'Turkish' or 'black' coffee) is a traditional drink of Serbs. Tea is far less popular and mostly herbal teas are consumed, drunk on their own or as supplementary medicine.

Of dairies, yoghurt is common, as are kefir and similar varieties.

The famous Serbian Knjaz Milos mineral water is considered a national brand and can be used in any meal, also with the traditional greeting sweets "Slatko".

Alcoholic

Sljivovica is a famous alcoholic drink in Serbia

Rakija

Of distilled beverages, the most popular are various fruit brandies called rakija. Comparatively many people brew their own rakija, which is highly prized by friends and relatives. Various kinds of rakija are named after fruit they are made of; among the most known ones are:

Šljivovica (slivovitz, plum brandy), National Drink

Šumadija tea,

Lozovača (grape brandy)

Viljamovka / Kruškovac (pear brandy)

Klekovača,

Jabukovača, applejack

Stomaklija,

Pelinkovac, (a wormwood liqueur milder than Absinthe)

Beer

Main article: Beer in Serbia

Beer is widely enjoyed in Serbia, which has 14 breweries (see Beer in Serbia). Jelen pivo is usually considered to be the best.

Wine

Main article: Serbian wine

Prokupac

Vranac

Krstač

Smederevka

Tamjanka

Kitchenware

Sač

Some specific kitchenware for Serbia are:

Đuveč

Grne

Sač