Serbian cuisine

Ćevapčići plate

Sarma - Sour cabbage rolls filled with minced meat

The Serbian cuisine ( Serbian Cрпска кухиња / Srpska kuhinja ) is counted as part of the Balkan cuisine . It was influenced by the Slavic cuisine and that of its neighboring countries, by the Austrian cuisine and the cuisine of the Mediterranean area , especially that of the Orient , especially the Turkish cuisine .

history

Due to the geographical location of Serbia and the associated regional and national cultural exchange , some dishes, methods of preparation and ingredients were adopted and integrated and adapted into the own kitchen, which in turn developed mainly national versions or dishes typical for the Balkans . Due to the location and the long tradition of cooking, the Serbian cuisine can fall back on a variety of dishes, ingredients and specialties. Internationally known products that are also used in Serbian cuisine are z. B. the meat dishes typical for the region Ćevapčići , Pljeskavica and Ražnjići . Other well-known dishes are pasulj , sarma or Đuveč . Typical Serbian specialties, however, are z. B. the Karađorđeva šnicla , an oblong rolled, breaded and baked schnitzel , filled with cheese or cream or kajmak , optionally also with ham , which is named after Karađorđe , or the Mućkalica , a stew with grilled meats and vegetables . The rakija or šljivovica is probably the most popular fruit brandy in the country.

food and drinks

Meat dishes

• Ćevapčići - grilled meat rolls from minced meat from beef , pork or mixed meats
• Ražnjići - grill skewers, consisting of meat cubes, which are alternately filled with pieces of vegetables
• Pljeskavica - meat patties, consisting of minced beef, pork, lamb or mixed meats (optionally with a filling of sheep's cheese )
• Papazjanija - baked meat dish made from different types of meat, vegetables and spices is
• Đuveč - rice meat, consisting of braised rice , vegetables and meat
• Sarma - cabbage roll , usually sour white cabbage leaves wrapped with minced meat and rice

Soups and stews

• Riblji paprikaš - fish soup (Serbian also Riblja čorba )
• Pasulj - bean soup
• Škembići - rumen soup, is refined with white wine
• Svadbarski kupus - spicy coal stew with smoked meat

Sausage, bacon and ham

• Kulen - spicy sausage
• Pirotska peglana kobasica - Pirots and Stara planina sausage product that is "ironed" by rollers

cheese

• Šarski sir - sheep cheese from Šar Planina Mountains
• Kajmak - coarse-grained cheese spread, cream cheese
• Pirotski kačkavalj - hard cheese originally made from sheep's milk from the Karakačanska ovca breed. Today cow's milk dominates in production (also Staroplaninski kačkavalj)
• Sjenički beli sir - sheep's cheese (now also made with cow's milk) from the Sjenica area in the Pešter plateau (Pešterski visoravan)
• Kačkavalj - hard cheese made from sheep's milk (now also made with cow's milk)

Baked

• Gibanica - Serbian variant of Burek
• Burek - smaller version of the Börek
• Pogača - farmer's bread
• Pita - filled puff pastry dish
• Proja - corn bread, optionally with sheep's cheese

Dessert, sweets, cakes, pies

• Baklava - sweet pastries made from sheet or filo pastry and chopped walnuts
• Ratluk - candy based on jellied starch and sugar
• Palačinke - pancakes made from egg, milk and flour
• Slatko - jam specialties, especially common at the welcome ceremony
• Vasina torta - with almond, hazelnut and walnut cream and flavored with brandy or liqueur
• Čupavci - coconut slices

Others

• Ajvar - vegetable paste made from red peppers (often spicy), is eaten as a spread or as a side dish (e.g. with Ćevapčići ).
• Kajmak - spread fat, is made from cream
• Musaka - minced meat casserole made from potatoes and onions
• Slatko - jam fruits

beverages

• Jelen Pivo - beer
• Kruškovac - liqueur made from pears
• Rtanjski čaj - herbal tea from the autochthonous Satureja kitaibelii (Lamiaceae, savory herbs)
• Šar planinski čaj - herbal tea from Sideritis scardica ( scardica is the Latin toponym of Šar planina) - comparable to the Greek mountain tea
• Prokupac - originally autochthonous red wine of the Prokupac variety (in the Župa and around Kruševac)

Individual evidence

1. ↑ ^{a b c} Birgitta Gabriela Hannover Moser: Serbia - With Belgrade, Novi Sad - sight, culture, scene, surrounding area, travel information. Trescher Verlag Berlin, 1st edition 2013, ISBN 978-3-89794-247-9 , pp. 58–59.
2. ^ ^{A b} Birgitta Gabriela Hannover Moser: Serbia - With Belgrade, Novi Sad, Vojvodina and the Danube. Trescher Verlag Berlin, 3rd updated edition 2012, ISBN 978-3-89794-208-0 , p. 92.
3. ↑ Pirotska peglana kobasica [1]
4. ↑ IME POREKLA PIROTSKOG KAČKAVALJA od kravljeg mleka, Opstina Pirot - Fund za razvoj poljoprivrede PDF
5. ↑ Handbook of cheese in health: Production, nutrition and medical sciences edited by Victor R. Preedy, Ronald Ross Watson, Vinood B [2]
6. ↑ Characteristics autohtone proizvodnje sjeničkog sira na podrucju Sjenicko-Pesterske visorani, Biotechnology in animal husbandry, 2004 PDF
7. ↑ Rtanj bez čaja. At: Politika.rs. September 23, 2008.
8. ↑ Čudotvorni šarplaninski čaj. At: zena.blic.rs. July 21, 2011.
9. ↑ Jamie Goode: The world has to hear the Serbian wine story first.

Web links

Commons : Serbian Cuisine  - Collection of pictures, videos and audio files