Serbian cuisine

Serbian cuisine (Serbian language: Cрпска кухиња, kuhinja Srpska ) is the national cuisine of Serbia and the Serbian people and is characterized by a great diversity. In the 12th century, reported William of Tyre, one of the foremost historians of the Middle Ages, that the Serbs possess larger than average herds of animals and are especially good in dealing with milk, cheese, butter and meat, as well as honey and wax. To date, one of the special characteristics of this largely rural cuisine a wide selection of grills and other meat dishes as well as their preparation and ingredients, each area has to offer and something original.

Today, the Serbian cuisine, the original cooking traditions of the Serbs by influences of neighboring countries dar. In addition to the independent traditions she was also influenced by the Oriental cuisine and the culinary traditions of the Mediterranean. Through the regional cultural exchange some dishes and cooking styles were adopted and integrated and customized in your own kitchen, which in turn developed national versions and typical dishes of the region. Today the Serbian cuisine summarizes various regional cooking styles and culinary specialties together. Due to the geographical location and the long cooking tradition, they can draw on a variety of ingredients and specialties.

Internationally known products that also belong to the Serbian cuisine are, for example the meat dishes Ćevapčići, pljeskavica and Raznjici. Other famous dishes are the Serbian bean soup, beans ( Pasulj ), the Sarma ( stuffed cabbage rolls) or the Serbian Rice Meat ( serb. Djuvec ). Typical Serbian specialties are eg the Karađorđeva šnicla and Muckalica. The rakija or Šljivovica prune is probably the most consumed liquor in the Balkans.

• 2.1 beer
• 2.2 wine 2.2.1 Quality Wines
• 2.2.2 wines

Representative dishes

Meat dishes

• Ćevapčići - grilled meat rolls of minced beef, pork or mixed meats
• Raznjici - BBQ skewers, consisting of meat cubes, which are alternately loaded with vegetable pieces
• CHILI PEPPERS - stew of meat and peppers, well seasoned
• Pljeskavica - meat patties, consisting of ground beef, pork, lamb or mixed meats
• Punjena pljeskavica - ground beef, stuffed with feta cheese
• Serbian Papazjanija - baked meat dish that consists of different types of meat, vegetables and spices
• Serbian Roast - Steak and dried meat, topped with cheese and onions, finely spiced
• Peceno prase - suckling pig on Serbian way
• Đuveč - Serbian rice meat, consisting of stewed rice, vegetables and meat
• Prebranac - baked beans, mostly, well seasoned with pieces of sausage and smoked bacon
• Serbian Giros - not to be confused with the Greek gyros, since other rolls and ingredients are used
• Seasoned grilled strips of pork loin, fine - Vešalica
• Jagnjetina - the piece of grilled lamb, delicately spiced
• Piletina - boiled and then fried chicken, delicately spiced
• Peceno pile u slanini - Serbian chicken wrapped in bacon with cream
• Seasoned old Serbian specialty made from pork and onions, finely - Ćulbastije
• Crevca na zaru - grilled pig or sheep intestine
• Sarma - cabbage rolls, usually wrapped with minced meat and rice cabbage leaves
• Papci u saftu - pork leg in a spicy tomato sauce
• Biftek - Serbian variant of the steak
• Juneći Lovacki biftek - Beefsteak from the wild or cacciatore
• Krmenadle sa džepovima - stuffed pork chops
• Karađorđeva šnicla - oblong rolled, breaded and fried veal or pork cutlet stuffed with sour cream and cheese or Kajmak, optionally also with ham, jokingly called because of the shape also Devojački san (English girl's dream ). Named after Đorđe Petrović this specialty is called Karađorđe.
• Satara - fried spicy vegetables, mostly peppers, onions and garlic, with or without meat
• Balkan Queen - dish of lamb and garlic
• Muckalica - widespread Serbian specialty, known as Schüttelfleisch. It is a stew with grilled meats and vegetables. There are different regional styles of cooking, one of the most popular is the Muckalica to Leskovac art that Leskovačka Muckalica.
• Mešano meso - mix of grilled meats
• Hajdučki Cevap - a spit after haidouk type

Vegetables

In the Serbian cuisine and lots of vegetables is used in addition to grain products. The simplest and most vegetable dishes are served with vegetable pieces such as eggplant, zucchini, cucumber, cabbage, tomatoes, peppers, garlic, onions and olives. The most famous is the Sarma.

Fruit

Serbia is a country that has an agricultural focus. So it is not surprising that vegetables and fruits are available in large quantities. Alone in Central Serbia are over 50 varieties of apples to find (apple = Jabuka ). Among the most popular fruits include melons (especially watermelons), which are found in abundance; Furthermore, apples, cherries, figs, pears, quinces, and legumes. These are also often involved in meat and stews. Serbia is also a land of berry fruits: It is, for example, the world's largest exporters of raspberries. The slatko, the Serbian Stewed, mostly from berries ( such as jam, only with much more fruit pieces ), is not an integral part of a typical Serbian budget. Arrivals guests it is usually served in a dish specially utilized, as coffee or water is served with or without gas. Many Serbian households prepare their slatko to themselves. From plum ( Sljiva ), the famous šljivovica ( Slivovic ) is obtained.

Stews

• Serbian bean soup - ( serb. Pasulj )
• Pirot soup - ( serb. Pirotska čorba ), named after the town of Pirot
• Serbian Goulash - ( serb. Gulaš )
• Riblji CHILI PEPPERS - fish soup ( serb. also Riblja čorba )
• Krompir čorba - potato soup Serbian Art
• Begova čorba - Serbian variant of chicken soup
• Cauliflower čorba - Serbian variant of cauliflower or cauliflower soup
• Jagnjeća čorba - Serbian lamb soup
• Teleca čorba - Serbian veal soup
• Horgoška čorba - soup of the Serbian-Hungarian border town Horgoš, with beets, cauliflower, green beans, peas, onions, red peppers and parsnips
• Paradajz čorba - tomato soup
• Škembići - rumen soup with white wine refined (similar to the Swabian tripe )
• Srpski kupus - spicy cabbage stew with smoked meat
• Ćufte - Meatballs in tomato sauce

Fish

• Riblja Čorba - fish soup ( serb. also riblji CHILLI )
• Šaran - Carp, baked or fried
• Smuđ - Zander
• Som - Wels ( known specialty)
• Pastrmka - Trout
• Jesetra - Sturgeon

Sausage, bacon and ham

• Kobasica - sausage with cheese and bacon, has many similarities with the cheese Carniolans, but it is rarely deep-fried, but served fried.
• Kulen - spicy sausage, especially in Vojvodina
• Sudzuk - as the Turkish Sucuk, only pork
• Slanina - smoked bacon flavored
• Jetrena pašteta - liver pate
• Šunka - smoked ham
• Pršuta - cured ham ( similar to Italian prosciutto, such as prosciutto ham )

Cheese ( sir )

Mainly soft cheese made ​​from cow's and / or sheep milk

• Feta - there are many cheese brands in Europe with this name, which comes from the Serbian Vojvodina
• Šarski sir - sheep's milk cheese from the mountains Šar Planina
• Kajmak - coarse-grained cheese spread, cream cheese

Baked

• Gibanica - Serbian version of the burek
• Burek - a smaller version of the burek
• Mekike fried Teigbeutel ( sweet or sour )
• Proja - cornbread Farmer Style
• Pogača - farmhouse bread
• Lepinja - flatbread Farmer Style
• Slavski kolač - hard cake (actually bread)
• Kiflice - Squirrel ( in Austria " crescents " )
• Česnica - Serbian Christmas cake
• Ljuskavac - pastries, delicate with cottage cheese
• Pita - filled pastry dish
• Pita četnikuša - rolled pita
• Komilsprot - Protein Cake

Dessert, desserts, cakes, pies

• Baklava - Baked Sweets from sheets or phyllo dough and chopped walnuts
• Princes krofna - filled Brandteigrapfen, soft cake with vanilla heart (see profiterole )
• Sutlijaš rice pudding
• Slatka Pita - sweet pastry in a variety of variations, usually with apples, cherries, poppy seeds, walnuts, quince or strawberries
• Ratluk - Candy based on gelatinized starch and sugar
• Slatko - dessert, is made ​​of many types of fruit ( like jam). Will usually served on arrival and coffee. " Slatko " is equivalent to "sweet" with. Variants: slatko od kajsija ( apricots), slatko od Sljiva ( plums ), slatko od Jabuka ( apples), slatko od šumskih jagoda (wild berries ), etc.
• Tulumbe - shortbread cookies with vanilla sugar, icing sugar and lemon
• Urmašice - dessert with walnuts, vanilla sugar, icing sugar and lemon
• Šnenokle - Schneenockerln
• Vanilice - Vanilla
• Palačinke - pancakes ( pancake, crepe )
• Krofne - donuts
• Šampita - foam cuts
• Krempita - Cremeschnitte
• Jaffa torta - cake with Serbian Jaffa biscuit
• Honey cake - cake, provided with honey pastry, with cream
• Doboš torta - Serbian variant of the Dobos cake
• Plazma torta - Butterkekstorte, named after the Butterkeksmarke Plazma
• Vasina torta - flavored with almond, hazelnut and walnut cream and brandy or liqueur

Salads

• Srpska salata - usually shredded cucumbers, tomatoes, peppers and onions and vinegar and various spices
• Šopska salata - how Srpska salata, but with additional ( feta ) cheese, oil and vinegar or acetic acid
• Urnebes salata - salad, usually with two kinds of peppers, garlic, cheese, vinegar and oregano
• Krompir salata - potato salad
• Ruska salata - Russian salad, with ham, chicken, pickles, potatoes, carrots, peas, mayonnaise and egg

Others

• Kaçamak - In German, also known as polenta, traditional dish made ​​of corn meal
• Ajvar - best of red peppers from the South of Serbia ( scharf! ) is eaten as a spread or as a side dish (eg to Ćevapčići ).
• Pindžur - red peppers with tomatoes
• Kajmak - fat spread is obtained from cream
• Musaka - minced meat casserole of potatoes and onions (see moussaka )
• Pilaf - chicken cooked in rice seasoned with herbs
• Podvarak - stir-fried sauerkraut, mostly spicy
• Salčići - sweet pastry with lard
• Pihtije - very old dish of pickled in aspic pig feet and ears
• Čvarci - boiled, salted and pressed lard
• Prženo - Fried ( " pržiti " means " fry " ) vegetables (onions, tomatoes, peppers ) with eggs

Drinks

Beer

Pivo beer is called in Serbian

• Jelen Pivo - is brewed in the famous brewery in Apatin ( Apatin ).
• Sampion Pivo
• MB Pivo
• GDP Pivo
• Pils light
• Pils Plus
• Old Gold
• Weifert
• Cyber ​​Pivo
• BG Pivo
• Zoffman
• Lav Pivo
• Jagodinsko Pivo
• Zaječarsko Pivo
• Valjevsko Pivo
• Atlas Pils

Wine

The listed varieties are not only produced in Serbia, in these cases of wine come from Bosnia- Herzegovina ( Srpska ) or Montenegro.

• Srpski vranac - dry red wine from the rasina
• Banatski Riesling - White Riesling from Banat
• Rubinovo belo - White, dry
• Rkaciteli - White, dry
• Smederevka - White, dry
• Graševina - White, dry
• Stari grad - White, dry
• Rose - red, semi-dry
• Rubinova Ruzica - red, dry
• Vin Nouvea you Gamay - Red, dry
• Rubinovo Crno - red, dry
• Srpska kruna - red, sweet
• Ždrepčeva crv - red, sweet Subotica
• Royal - red, sweet

Quality wines

• Italianski Riesling - White, dry from the Krusevac - growing region
• Carica Milica - red, semi-dry from the Krusevac - growing region
• Car Lazar - red, semi-dry from the Krusevac - growing region
• Pinot Noir - Red, dry from the Krusevac - growing region
• Cabernte Franc
• Merlot

Wines

• Rajnski Riesling - White Riesling from the rasina - growing region
• Chardonnay - Known worldwide, white, dry out Buštranska
• Sauvignon Blanc - Known worldwide, white, dry from the Temnić - growing region
• Muscat Otonel - Known worldwide, white, dry out Buštranska
• Cabernet Sauvignon - Known worldwide, red, dry from the Paraćin and Ražanj - growing region
• Riesling
• Rheinbrohler wine

Liquor and high-proof

• Vinjak - a brandy tastes a little sweeter than the famous Cognac.
• , Even called rakia rakija Šljivovica - fruit brandy from plums
• Kruškovac - liquor made from pears is preferred drink of ladies.
• Lozovača - a grape marc, just called Loza, a local version of grappa
• Komovica - a grape marc; which is not enough to lozovača, is to Komovica.
• Travarica - bitter herbal liquor is drunk as an aperitif, but also as a digestif and can supposedly help with stomach problems.
• Viljamovka - pear brandy, usually made of pear cultivar Williams
• Kajsijevača - apricot brandy, such as Barack ( barackpálinka ), in Vojvodina often referred to as
• Lincura - liquor made from gentian, will help in gout.
• Pelinovača or Stomaklija - bitters from wormwood
• Votka - Vodka
• Smokovača - fig brandy
• Medovača - liquor made from honey
• Borovnica - Shot of the blueberry
• Klekovača (also called Kleka ) - plum brandy with the addition of juniper berries, produced in space Bajina Basta / Kosjerić

Coffee

• Srpska Kafa - strong coffee (Greek / Turkish style)

Mineral water

Serbia is rich in mineral waters, but they are rarely found in EU countries due to the current customs regulations.

• Aqua Viva - one of Knjaz Miloš
• Bonita
• Duboka
• Heba
• Karađorđeva
• Knjaz Miloš ( mineral water) - once the leading beverage manufacturers of Yugoslavia, today Serbia
• Minaqua
• Mivela
• Moravci
• Prolom voda
• Rada
• Pink
• Skadarlijska voda - Belgrade
• Soko - from Paraćin
• Sveti Đorđe ( St. George )
• Vitinka
• Vlasinska Pink
• Voda Voda - the second largest supplier in the Serbian market
• Voda Vrnjci
• Vrnjačko Vrelo