Baku Kitchen! An independent reference of traditional food

Serbia

Ask what Serbia eats and the answer starts with this: grilled meats, smoky vegetable relishes, creamy kajmak and plum brandy anchor generous Balkan hospitality. Look for Pljeskavica (spiced grilled meat patty in lepinja with kajmak), Sarma (sour cabbage rolls simmered with smoked meat) and Gibanica (crumpled phyllo pie with white cheese and eggs). Grilled minced-meat patty of Ottoman descent; Leskovac holds an annual grill festival and the town’s version is the best known. This atlas has 39 Serbia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

39 dishes.

AjvarAjvarroasted red-pepper relish made each autumnBermetBermetsweet, herb-and-spice fortified wine from Sremski KarlovciBurekBurekcoiled hand-stretched phyllo filled with minced meatĆevapiĆevapigrilled minced-meat rolls in somun flatbread with raw onionČvarciČvarcicrisp pork cracklings pressed into blocks, eaten with bread and wineDjevrekDjevrekChewy sesame-crusted bread ring sold from street stands and kiosks.DunjevacaDunjevacaQuince brandy with a heady perfume, served as a welcome drink.GibanicaGibanicacrumpled phyllo pie with white cheese and eggsKajmakKajmakSalted clotted milk skin, matured until sharp, smeared on hot bread and meat.Karađorđeva šniclaKarađorđeva šniclabreaded rolled veal or pork steak stuffed with kajmakKiseli kupusKiseli kupuswhole cabbage heads soured in brine, the leaves used for sarmaKiselo mlekoKiselo mlekothick soured milk eaten with bread, peppers or on its ownKlekovačaKlekovačaplum brandy redistilled with juniper berries, sharply aromaticKomplet lepinjaKomplet lepinjaUžice flatbread loaded with kajmak, egg, roast drippingsKrempitaKrempitaCustard slab between pastry sheets, dusted white and cut in squares.MedovacaMedovacaPlum or grape rakija sweetened with honey, drunk warm in winter.MućkalicaMućkalicagrilled meat re-stewed with peppers, tomatoes, chiliPasuljPasuljslow-cooked beans with smoked ribs and paprikaPihtijePihtijePork or chicken set in its own savoury jelly with garlic, eaten cold.Pirotski kačkavaljPirotski kačkavaljstretched-curd sheep cheese from Stara Planina, firm and sharpPljeskavicaPljeskavicaspiced grilled meat patty in lepinja with kajmakPodvarakPodvaraksauerkraut baked with smoked meat and roast pork or turkeyPrebranacPrebranacbaked beans and caramelised onions, lenten stapleProjaProjacornbread with white cheese, everyday sideProkupacProkupacnative Serbian red grape giving spicy wines and roséPunjene paprikePunjene paprikepeppers stuffed with meat and rice in tomato sauceSarmaSarmasour cabbage rolls, fixture of holiday tablesSjenički sirSjenički sirwhite brined cheese from the high Pešter plateau, salty and crumblySlatkoSlatkoWhole fruit in thick syrup, a spoonful offered with water to guests.SlivovitzSlivovitzdouble-distilled plum rakija, the national drinkSpricerSpricerWhite wine lengthened with soda water, ordered by the glass or jug.Sremski kulenSremski kulenpaprika-heavy dried pork sausage from Srem, matured for monthsŠumadijski čajŠumadijski čajhot rakija sweetened with honey and caramel, drunk in winterTulumbeTulumbeRidged fried batter fingers soaked cold in sugar syrup, crunchy then sticky.TuršijaTuršijamixed winter vegetables soured in brine and packed into jarsUrnebesUrnebesspicy spread of white cheese and roasted paprika

  • Turšija

    Mixed winter vegetables soured in brine and packed into jars. 40 min to prepare. Fills a 3-litre jar. A fermented…

  • Bermet

    Sweet, herb-and-spice fortified wine from Sremski Karlovci. A wine & spirit recipe from Serbia.

  • Čvarci

    Crisp pork cracklings pressed into blocks, eaten with bread and wine. Ready in 30 min prep and 3 hours cooking.…

  • Djevrek

    Chewy sesame-crusted bread ring sold from street stands and kiosks. Ready in 30 min prep and 20 min cooking. 8…

  • Dunjevaca

    Quince brandy with a heady perfume, served as a welcome drink. A wine & spirit recipe from Serbia.

  • Kajmak

    Salted clotted milk skin, matured until sharp, smeared on hot bread and meat. A cheese & dairy recipe from Bosnia…

  • Karađorđeva šnicla

    Breaded rolled veal or pork steak stuffed with kajmak. Ready in 40 min prep and 20 min cooking. 4 servings.…

  • Kiselo mleko

    Thick soured milk eaten with bread, peppers or on its own. Ready in 10 min prep and 15 min cooking.…

  • Kiseli kupus

    Whole cabbage heads soured in brine, the leaves used for sarma. 45 min to prepare. Fills a 10-litre crock, about…

  • Klekovača

    Plum brandy redistilled with juniper berries, sharply aromatic. A wine & spirit recipe from Serbia.