Serbian cuisine

For other uses, see Serbian (disambiguation).

Serbian cuisine (Serbian: српска кухиња / srpska kuhinja) is the traditional cuisine of the Balkan country Serbia, sharing characteristics with the rest of the Balkan nations (especially former Yugoslavia).

In recent times, the Serbian diaspora has spread the cuisine across the world.

Overview

Typical Serbian Christmas table.

Česnica - Serbian Christmas bread.

The national dishes include pljeskavica (a ground beef/pork patty), ćevapi (grilled minced meat), and Karađorđeva šnicla (Karageorge's schniztel). The national drink is the plum brandy šljivovica or Homemade rakija .

Serbian food is characterized by a mixture of Mediterranean, Central European, Ottoman Turikish, as well as ancient Slavic influences. With Serbia being located at the crossroads between East and West, its cuisine has gathered elements from different cooking styles across the Middle East and Europe to develop its own hearty gastronomy with an intricate balance of rich meats, vegetables, cheese, fresh pastries and desserts. It has much in common with the cuisines of neighboring Balkan countries, as well as, to a smaller extent, with cuisines of countries as far north as Germany and as far east as Iran and Pakistan. Its flavours are mild, fresh and natural. Seasonings are light, while ingredients are fresh and of good quality. Eating seasonal food is very important, and many dishes are strongly associated with a specific time of the year.

Serbia's plentiful rivers, fertile soils and a mild climate represent a good environment for a flourishing agriculture that provides the cuisine with quality foodstuff.

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

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

History

William, archbishop of Tyre, who visited Constantinople in 1179, described the Serbs: "They are rich in herds and flocks and unusually well supplied with milk, cheese, butter, meat, honey and wax".

The first published cookbook in Serbia is The Big Serbian Cookbook (Велики српски кувар), written by Katarina Popović-Midzina in 1877.

The best known Serbian cookbook is Pata's Cookbook (Патин кувар), written by Spasenija Pata Marković in 1907; the book remains in publication even today.

An old Serbian legend says that during the time of the 14th-century Serbian Empire, under the rule of Stefan Uroš IV Dušan, meals in the Serbian palace were eaten with golden spoons and forks. Historians say that mediaeval Serbian cuisine mainly consisted of milk, dairy produce and vegetables. Not a lot of bread was eaten, but when it was, the rich ate bread made from wheat and the poor ate bread made from oats and rye. The only meat consumed was game, with cattle kept for agricultural use.

Meals

Breakfast

Breakfast in Serbia is an early but hearty meal, rich in calories and carbohydrates, meant to provide one with enough energy to start the day well. Bread is frequently eaten, served with butter, jam, yogurt, sour cream or cheese, accompanied by bacon, sausages, salami, eggs or kajmak. Many people would stop by a bakery in the morning to enjoy fresh pastries, such as pogačice, paštete, kifle (which 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, mekike and uštipci. Other common breakfast dishes include burek, kačamak and cicvara (types of polenta), popara, proja (cornbread) and čalabrca. 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 chocolate milk is served.

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  Proja
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  Burek with yogurt
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  Kiflice
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  Kačamak
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  Popara

Appetizers

Meze is an assortment of small dishes and appetizers, though, unlike the Middle Eastern meze, it does not usually include cooked dishes, and is therefore more similar to italian antipasto. A serbian meze typically includes slices of cured meats and sausages, cheeses, olives, fresh vegetables and Turšija. Meze is served either to accompany alcoholic drinks or as a starter before a soup on bigger meals.

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  Meze
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  Turšija
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  Meze
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  Turšija
• 
  Meze

Soups

Soups are eaten as an entrée at almost every lunch. They are considered to be very important for good health. There are two types of soups in Serbian cuisine: thin soups called supa, and thicker soups with roux or eggs called čorba. The most common ones are simple pottages made of beef or poultry with added noodles. Lamb, veal and fish soups are considered delicacies.

Type	Image	Serbian cyrillic	Notes
Consommé		Домаћа супа	A simple chicken or beef soup with noodles or dumplings. The most common entrée in home cooking.
Veal soup		Телећа чорба
Lamb soup		Јагњећа чорба
Fisherman's soup		Рибља чорба	A paprika-spiced fish soup, common in the Panonian region.
Green soup		Чорба од зеља
Tomato soup		Парадајз чорба
Cauliflower soup		Чорба од карфиола
Egg drop soup		Супа с јајима/Супа са дроњцима

Main course

The main course is most commonly a meat dish. Besides roštilj (barbecue) which is very popular, braising, stewing and oven roasting are the most common cooking methods.

Type	Image	Serbian cyrillic	Notes
Rotisserie		Печење	A whole pig or lamb roasted on a skewer over a fire.
Đuveč		Ђувеч	A vegetable dish similar to Ratatouille.
Karađorđeva šnicla		Карађорђева шницла	A breaded rolled steak stuffed with kajmak, sliced ham and cheese.
Kavurma		Кавурма	Pig intestines, not to be confused with turkish Kavurma.
Moussaka		Мусака	A mince and potato, zucchini or eggplant casserole, common through the Balkans.
Mućkalica		Мућкалица	A spicy stew of pork, tomatoes and peppers. Typical of southern Serbia.
Goulash		Гулаш	A paprika-spiced meat stew originating in Hungary that is popular throughout Central Europe and the Balkans.
Rinflajš		Ринфлајш	A beef dish from Vojvodina.
Podvarak		Подварак	A sauerkraut casserole, usually with meat and bacon.
Prebranac		Пребранац	A bean casserole.
Sarma		Сарма	Cabbage or vine leaves, stuffed with rice and minced meat.
Škembići		Шкембићи	A tripe stew.
Beans		Пасуљ	A bean stew.
Stuffed peppers		Пуњене паприке	Peppers stuffed with rice and minced meat.
Stuffed zucchini		Пуњене тиквице	Zucchini stuffed with rice and minced meat.
Peas		Грашак	A pea stew.
Green beans		Боранија	A green bean stew.
Wedding cabbage		Свадбарски купус	Cabbage cooked with smoked pork and other types of meat in a large clay pot. Usually prepared on festive occasions such as weddings.
Noodles with cabbage		Флекице с купусом
Sač		Сач	Meat and vegetables cooked under a sač.

Roštilj (barbecue)

Grilling is very popular in Serbia. Grilled meats are the primary main course dishes offered in restaurants. They are commonly served as mixed grill on large oval plates. They are often also eaten as fast food. The city of Leskovac is especially famous for its barbecue.

Type	Image	Serbian cyrillic	Notes
Pljeskavica		Пљескавица	A ground pork or beef patty; National Dish
Ćevapčići		Ћевапчићи/Ћевапи	Ground pork or beef meat sticks; National Dish
Pork loin		Вешалица	Grilled strips of pork loin.
Skewers		Ражњићи	Chunks of meat and vegetables grilled on skewers.
Sausages		Кобасице	Various sausages, usually spicy.

Bread

Bread is the staple of Serbian meals and it is often treated almost ritually. A traditional Serbian welcoming is to offer the guest with bread and salt; bread also plays an important role in religious rituals. Many 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 over time, many Serbs still eat bread with meals.

In most bakeries and shops, white wheat bread loafs (typically 0.5kg) are sold. In modern times, black bread and various graham bread variations regain popularity. In many rural households, bread is still baked in ovens, usually in bigger loafs.

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  Đevrek
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  Soda bread
• 
  Bread
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  Pogača
• 
  Pogača

Salads

In Serbia, salads are eaten as a side dish with the main course. The simplest of salads are made of sliced lettuce, cabbage, sauerkraut, tomato, cucumber or carrot with oil, vinegar and salt. Some, such as beetroot or potato salads, require cooking.

Type	Image	Serbian cyrillic	Description
Serbian salad		Српска салата	Diced tomatoes, cucumbers and onions with a simple dressing of oil and vinegar.
Shop salad		Шопска салата	Similar to the above Serbian salad, but topped with white cheese.
Greek salad		Грчка салата	Diced tomatoes, cucumbers and onions, topped with olives and feta cheese, and dressed with olive oil.
Cabbage salad		Купус салата	Shredded cabbage.
Sauerkraut salad		Салата од киселог купуса	Shredded fermented cabbage topped with paprika.
Turšija		Туршија	Pickled vegetables.
Russian salad		Руска салата	Diced boiled potatoes, carrots, pickles, green peas, eggs and ham, dressed with mayonnaise.
Tarator		Тартар	Yogurt with cucumber.

Relishes

Urnebes		Урнебес	Made of cheese and hot pepper.
Ajvar		Ајвар	A pepper-based condiment made from red bell peppers. It can be mild or spicy.
Ljutenica		Љутеница	A spicy relish. Ingredients include peppers, carrots, eggplant, onion, garlic and tomatoes. It can be smooth or with chunks. Spicier than ajvar. However, different regions and countries have substantially different interpretations of these relishes.
Pinđur		Пинђур	Similar to ajvar but generally made with eggplant. In some regions the words are used interchangeably.

Dairy and meat products

Main article: Serbian cheeses

Diary products are an important part of the Serbian diet. Fermented products such as sour milk, kajmak, yogurt and pavlaka are common breakfast foods, consumed daily. White cheese, called sir are much more common in Serbia than yellow cheeses. There are numerous varieties, some of which have been awarded for their quality, such as the white cheese with walnuts from Babine, which won the 2012 "best autochtonic cheese" award. Serbian Pule cheese, made from donkey milk, is the most expensive cheese in the world. Although less common, several yellow cheese are locally produced.

Every autumn or early winter, on an event called svinjokolj pigs are slaughtered and meat is dried in the cold air, cured and preserved for winter. Cured meats, bacon, salo, čvarci, Sausages such as krvavica and kulen are produced. Offal and cheaper cutts of meat are utilized as well, made into processed products such as švargla.

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  Meat being smoked
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  Kulen
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  Cured meat
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  Feta
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  Šar cheese

Pies

In Serbia, pies are very popular. They are eaten either for breakfast, dinner, or as a snack. Most commonly they are made with thin layers of phyllo dough. There are several preparation methods and numerous types of fillings, both sweet and savory. Usually, pies are named after either the preparation method, or the filling.

One pie variety that is not made with phyllo is the štrudla, which, in turn, isn't similar to strudel, but rather to a nut roll.

↓ Filling	Form →	Ruffled phyllo	Rolled phyllo	Layered phyllo	Rolled dough
	↓ Serbian name →	Бурек	Савијача		Штрудла
white cheese	Пита са сиром/Сирница	Y	Y
white cheese and eggs	Гибаница		Y	Gibanica	Y
meat	Пита с месом	Y	Y
potatoes	Пита с кромпиром/Кромпируша	Y	Y
spinach, greens	Пита са зељем/Зељаница	Y	Y
mushrooms	Пита с печуркама	Y		Y
sour cherries	Пита са вишњама	Y	Y		Y
apples	Пита с јабукама	Y	Y		Y
pumpkin	Пита с бундевом/Бундевара		Y		Y
poppy seeds	Штрудла с маком/Маковњача				Y
walnuts	Штрудла са орасима/Орасница		Y	Česnica (in Vojvodina)	Y
no filling		Y

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  Gibanica
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  Meat pie
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  Mushroom pie
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  Pumpkin pie
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  Cherry pie

Sweets and desserts

Sweets are served at the end of meals. Sweets and desserts enjoyed in Serbia include both typical Middle Eastern and typical European ones, as well as some authentically Serbian ones. Besides the ones mentioned here, pies with sweet fruit fillings are also commonly eaten as desserts.

Type	Image	Serbian cyrillic	Description
Plazma cake		Плазма торта	A cake made with ground Plazma biscuits as the primary ingredient.
Vasa's cake		Васина торта	A walnut and chocolate cake. Amongst the most popular Serbian desserts.
Dobos cake		Добош торта	A five-layer sponge cake, layered with chocolate buttercream and topped with thin caramel slices.
Reforma cake		Реформа торта	A layered cake with chocolate butter-cream filling.
Slatko		Слатко	A fruit preserve.
Ratluk		Ратлук	Turkish delight.
Halva		Алва	Dense flour or nut-based sweet confections.
Baklava		Баклава	Sweet pastry made from layers of phyllo dough, filled with chopped nuts and sweetened with syrup or honey.
Tulumbe		Тулумбе	A fried batter soaked in syrup.
Tufahije		Туфахије	A dessert made of walnut-stuffed apples stewed in water with sugar.
Kompot		Компот	Kompot is a non-alcoholic sweet beverage, that may be served hot or cold. It is obtained by cooking fruit in a large volume of water, together with sugar or raisins as additional sweeteners.
Quince cheese		Сир од дуња	A sweet, thick jelly made of the pulp of the quince fruit.
Knedle		Кнедле са шљивама	Boiled potato-dough dumplings filled with plums.
Krofne		Крофне	Airy doughnuts filled with chocolate or jam.
Krempita		Кремпита	A chantilly and custard cream cake dessert.
Orasnice		Ораснице	Walnut cookies.
Palačinke		Палачинке	Thin pancakes.
Šampita		Шампита	A whipped marshmallow-type dessert with fillo dough crust.
Ruske kape		Руске капе
Vanilla cookies		Ванилице
Uštipci		Уштипци	Doughnut-like fried dough balls.

Ritual food

Type	Image	Serbian cyrillic	Occasion	Description
Česnica		Чесница	Christmas	Plays a central role in a ritual. A coin is put inside it, and it's then rotated, broken into pieces and each family member takes one. The one who gets the coin will have a lucky and blessed following year.
Koljivo		Кољиво	Slava	Boiled wheat - ritual food during slava.
Slavski kolač		Славски колач	Slava

Drinks

Non-alcoholic

Coffee is the most commonly consumed non-alcoholic beverage in Serbia. It is mostly prepared at home, rather than bought in coffee shops, and preferably consumed in the company of friends or family. Slatko, ratluk and rakija may be served alongside coffee. The majority of the Serbian population starts a day with a cup of coffee in the morning. Herbal teas are consumed as a medication, rather than a beverage. Yogurt and kefir are commonly consumed dairy beverages. They frequently accompany savory pastries. A beverage made from maize, called boza, used to be popular in the past. Today it is rarely consumed.

A number of fruit juice and mineral water brands are produced locally. The Knjaz Milos mineral water is considered a national brand.

Alcoholic

Rakija

Main article: Rakija

Rakija is a general term for distilled beverages made from fruits. There are numerous varieties, which are usually named after the type of fruit they are made from. Comparatively many people brew their own rakija. Šljivovica, made from plum, is considered the national drink.

Beer

Main article: Beer in Serbia

Beer is widely enjoyed in Serbia. There are 14 breweries in the country.

Wine

Main article: Serbian wine

There are nearly 70,000 hectares of vineyards in Serbia, producing about 425,000 tons of grapes annually. Despite that, Serbia still has little international recognition as a wine producer.

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  Coffee being served
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  Various brands of rakija
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  Various Serbian beer brands
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  Boza
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  A cup of coffee

See also

• Culture of Serbia
• Serbia portal
• Food portal

External links

• Nigella.com – English language recipe for Vasa's Torte (traditional birthday cake with origin from Paraćin, Serbia)
• SerbiaTouristGuide.com – includes Serbian recipes
• Slivovitz shop