Traditional food in Serbia (5 best traditional foods) you will be hungry :)
-Serbian traditional cuisine includes a treasury of taste and smell created by the mix of the influence of various peoples who passed through and lived in this region. As in culture in general, this fusion of different influences has resulted in originality, so the rich Serbian table offers unforgettable tastes that can be felt only in Serbia.
-Serbian cuisine is characterized by very diverse, strong and spicy food, which could be roughly said to be a combination of Greek, Bulgarian, Turkish and Hungarian cuisine. The use of meat, dough, vegetables and dairy products prevails.
-Saving food is a special part of Serbian tradition and culture. In Serbian villages, the kitchen was also called "house", and the central part was a hearth, which was an important, cult place, in addition to daily life, and the whole family gathered.
-Specialties that you must try in Serbia: burek, gibanica, grilled meat, baking, Karađorđ's steak, sarma, goulash, ginger, moussaka, shrimp, čvarci, kajmak, prosciutto, sour milk.
-Drinking coffee is a centuries-old tradition in Serbia, so do not miss the local coffee with a baklava, vanilla or rachit locum, while friendly hosts in your homes will first offer you sweet and water.
-For the national fruit, Serbia is considered a plum from which a well-known rakijaplovica is made, which in a way became one of the symbols of Serbia. Do not leave Serbia without drinking at least one.
-For many specialties of the Serbian national cuisine, there is no correct word in the dictionaries of foreign languages, nor the taste with which they can be compared. So it's best to come and try them out. But before that, on this page, find stories about Serbian dishes that you want to try, as well as recipes for them, because, who knows, you may want to make them yourself, miles away from Serbia!
5 traditional delicious, delicatessen foods
- Sarma, food that never bored
-The title of one of the favorite and most famous Serbian specialties, undoubtedly belongs to the sarmi. This old Serbian dish is popular for years, and for this reason there are dozens of different recipes for "the best sarm". I represent one of them.
Necessary Ingredients:
1 large soup of big cabbage
1 kg of mixed minced meat (700 g of pork and 300 g of beef minced meat)
a few pieces of dried pork ribs, peppered sausages
rice (200 ml cup)
600-700 g of onions, 3 garlic beans
Vegeta, pepper, bay leaf, sweet and hot ale peppers
grease
Preparation:
In the pan, grease the grease and sprinkle the finely chopped onion. When the onion is golden, add chopped garlic, mixed minced meat, rice, vegetable and pepper to taste, lots of sweet ale peppers and a bit of hot ale peppers. Smooth and fry for 15 minutes. When the meat is sprinkled, the next step is the bending of the pods. Put about 2.5 tablespoons of meat in each sheet of cabbage and until we spend all the mixture. When the bending is completed at the bottom of the pot, place 2-3 cabbage leaves, then put the pods into the pot, mix the ribs and sausages, a few laurel leaves, and add pepper to the pot. At about 2 tablespoons of grease in the frying pan, add the sweet ale peppers and thus sprinkle the pods. Cover with 2-3 cups of cabbage, add the water as needed and place it lightly. It cooks approximately between 2 and 2 hours and at a low temperature, the longer the spider is more beautiful. Pleasant!
2 . Cevap, king of the Serbian barbecue
I can not give you a recipe for how to resist them, but for tasty and succulent jeans I can! I have chosen one of the many, the simplest but also the most exciting for you. Enjoy!!
Components:
1.5 kg of ground beef, ½ kg of lamb
4-5 garlic cloves
They are also 2 teaspoons of baking soda
Preparation:
Melt the meat cut into cubes, wash well, mix and pour about 100 ml of water and white onions previously cooked. Mix the mixture and leave overnight in the fridge. The next day, mix the mixture in the meat machine twice, leave it for a few hours at room temperature, and then place it in the fridge. Before you start to form the boar in the mixture, add the baking soda. Pleasant!
3 . Karadjordje's steak, a brilliant invention of a Serbian chef
Favorite in Serbia and around the world. Karađorđ's steak or popular "girl dream", a dish that was created spontaneously but managed to win many hearts. The variation in the preparation of Karadjordje's sleeve has several. Here's one of them!
Components:
800 g of pork or veal veal,
80-90 g of old or ripe kajmak,
30 g of flour,
Egg,
30 g of ointment, oil, salt
Preparation:
Secure the file to the middle to get a large-scale steak. Treat the steak with a meatball. One edge of the hinge is a little more elastic so that the slugs cling to it when it hits. Align the kajmak with the thick edge and form into the roller. Roll stuffed meat into flour and shake excess flour. Then dip into the dirty egg from all sides. Roll into the hob, and roll the stuffed stuffed flesh a little on a clean surface to get a better fit. Fry in hot deep fat to rinse from all sides.
4 . Ajvar, master of the winter garden
Nothing like a domestic ajvar! For this very reason, this Serbian recipe is something that you definitely need to write down and know. Your family and friends will be grateful, that's for sure! And your stomach. So let's start!
Components:
30 kg. red peppers
1 liter of oil
200 ml. vinegar
1/2 bag of preservatives and salt
Preparation:
Paprika bake in a traditional way. Roasted peppers lay in a deeper vessel (while boiling) which must be coated in order to soak the skin and separate it from the pepper. Peel, purify from seeds and peppers. Oil well warmed in wide bread, then add ground peppers. Fry long with stirring. Mix firstly until the ayvarius rinses and then constantly. Add vinegar and preservative to the end of cooking. The ayvar is finished when a clear trace of the cooking barrier that sticks to the bottom of the shaft, or when it is very thick, begins to remain. Finished aviary to taste and taste while hot pour into jars. Leave the ajvar overnight in the oven at 60-80 degrees C to bake. Before closing the jars, heat up about 200 ml well. oil and coat the surface of the ajvar. Close the jars first with the cellophane, then with the lid and leave in a cool place.
5 . Kajmak, irreplaceably good
Whether it's younger and sweeter or the little older and salty, kajmak always rules Serbian foods! In our kitchen, kajmak is used in many ways, and the best one is from western Serbia. And why not try to make it yourself? We present you a recipe for "modern" and fast kajmak, because it is best to "make it" look for market, ethno restaurant and villages all over Serbia.
Components:
100 g butter
100 g hard feta cheese
100 gr of sour cream
Preparation:
Into the bow with a fork, foam wipe the butter. Add milled feta cheese and sour cream and wet everything well. Note: Kajmak does not need to be salted because the feta cheese is quite salty. If you like cheesy and creamy cream, add some sweet cream. This cream, which is made in almost five minutes, is a great coat and ideal attachment to the ketchup.
Thank you for reading.
@blackofsky