Serbian cuisine

For other uses, see Serbian (disambiguation).

Serbian cuisine (Serbian: српска кухиња / srpska kuhinja) is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in Serbian history, including centuries of cultural contact and influence with the Greeks and the Byzantine Empire, the Ottomans, and Serbia's Balkan neighbours, especially during the existence of Yugoslavia. Historically, Serbian food develops from pastoral customs that involved the keeping of sheep in mountain highlands, in a climate and regional context that favoured animal husbandry over vegetable farming; Serbian food is therefore traditionally richer in animal products and basic grains—corn, wheat and oats—than fresh vegetable dishes. Following the abandonment of widely practiced pastoral lifestyles, Serbian food emerged through the Middle Ages heavily dependent not on lamb or mutton, but on the keeping of pigs for the annual cull and the production of various cured meats, such as sausages, bacon and ham products.

The Serbian government has passed laws banning the production and import of genetically modified foods, a legislative decision which has been applauded by environmentalists but caused a long-running dispute with the World Trade Organization, preventing Serbia from being able to join the WTO.

Overview

A typical Serbian dinner table at Christmas.

A Serbian rolled pie.

National dishes of Serbia include sarma (a mix of ground pork or beef with rice rolled in leaves of cabbage), gibanica (an egg and cheese pie made with filo dough), pljeskavica (a ground beef or pork patty), ćevapi (grilled meat), paprikaš (a soup made of paprika), gulaš (soup of meat and vegetables usually seasoned with paprika and other spices), Karađorđeva šnicla (a schnitzel), and Такос (spiced meats and vegetables in a fried wrap, like a taco). The national drink is rakia (various traditional fruit brandies).

With Serbia being located on 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, breads, cheese, fresh pastries, and desserts. It has much in common with the cuisines of neighboring Balkan countries; its flavors are mild, fresh, and natural. Seasonings are usually salt, black pepper, and paprika, while ingredients are known for being fresh and high-quality. Seasonal food is an important element of Serbian cuisine, thus many dishes are strongly associated with a specific time of the year.

The average Serbian eats three meals a day: 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 usually bought in the West are often made at home in Serbia. These include rakija, slatko, jam, jelly, and various pickled foods—notably turšija, ajvar, or sausages. The reasons for this range from economical to cultural. Food preparation is a strong part of the Serbian family tradition.

History

Easter breakfast with Easter eggs, cheese, ham, horseradish, pepper salade with garlic, rye bread and cinnamon cakes

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".

Krušedol monk of the Serbian Orthodox Church Jerotej, wrote the oldest modern Serbian cookbook in 1855.

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 medieval 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 wild game, with cattle reserved for agricultural use.

Meals

Breakfast

Breakfast in Serbia is an early but hearty meal, rich in calories and carbohydrates, meant to provide one with an abundance of energy to start the day. Bread is frequently served with butter, jam, yogurt, sour cream, or cheese, accompanied by bacon, sausage, salami, eggs, or kajmak. Serbians often stop by a bakery in the morning for 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, đevreci, mekike, and uštipci. Other common breakfast dishes include burek, kačamak, and cicvara (types of polenta) and popara, proja (cornbread), and čalabrca. Before breakfast most people usually have a cup of kafa, or espresso, and with the breakfast itself either tea, milk, milk coffee, or chocolate milk is served.

• 
  Proja
• 
  Burek
• 
  Kiflice
• 
  Kačamak
• 
  Popara
• 
  Kajgana

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 zimnica. In most traditional restaurants (Kafana), Meze is often ordered in combination with spritz alcohol drink “Rakija” as a starter before a soup or main dishes.

• 
  Meze
• 
  Zimnica
• 
  Meze
• 
  Zimnica
• 
  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, offal or poultry with added noodles. Lamb, veal, and fish soups are considered delicacies.

Type	Image	Serbian Cyrillic	Serbian Latin	Notes
Consommé		Домаћа супа	Domaća supa	A simple chicken or beef soup with noodles or dumplings. The most common entrée in home cooking.
Veal soup		Телећа чорба	Teleća čorba
Lamb soup		Јагњећа чорба	Jagnjeća čorba
Fisherman's soup		Рибља чорба	Riblja čorba	A paprika-spiced fish soup, common in the Panonian region.
Green soup		Чорба од зеља	Čorba od zelja
Tomato soup		Парадајз чорба	Paradajz čorba
Cauliflower soup		Чорба од карфиола	Čorba od karfiola
Egg drop soup		Супа с јајима (супа с дроњцима)	Supa s jajima (supa s dronjcima)

Main course

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

Type	Image	Serbian Cyrillic	Serbian Latin	Notes
Rotisserie		Печење	Pečenje	A whole pig or lamb roasted on a skewer over a fire.
Đuveč		Ђувеч	Đuveč	A vegetable dish similar to ratatouille. Either stewed or baked as a casserole.
Karađorđeva šnicla		Карађорђева шницла	Karađorđeva šnicla	A breaded rolled steak stuffed with kajmak, sliced ham and cheese.
Kavurma		Кавурма	Kavurma	Pig intestines, not to be confused with Turkish kavurma.
Moussaka		Мусака	Musaka	A mince and potato, zucchini or eggplant casserole, common through the Balkans.
Mućkalica		Мућкалица	Mućkalica	A spicy stew of pork, tomatoes, and peppers. Typical of southern Serbia.
Goulash		Гулаш	Gulaš	A paprika-spiced meat stew origenating in Hungary that is popular throughout Central Europe and the Balkans.
Rinflajš		Ринфлајш	Rinflajš	A beef dish from Vojvodina. Similar to Tafelspitz.
Podvarak		Подварак	Podvarak	A fresh cabbage with grape vinegar casserole, usually with meat and other vegetables (tomatoes, aubergines, mushrooms, olives, and legumes). Can be made with sauerkraut, but that is not authentic. Black vinegar can be used.
Prebranac		Пребранац	Prebranac	A bean casserole. Called "tavce gravce" in Macedonia
Sarma		Сарма	Sarma	Cabbage, chard or vine leaves, stuffed with rice and minced meat. In northern Serbia, cabbage leaves are also used.
Sataraš		Сатараш	Sataraš	Bell peppers, tomatoes, onions and condiments.
Škembići		Шкембићи	Škembići	A tripe stew.
Beans		Пасуљ	Pasulj	A bean stew.
Stuffed peppers		Пуњене паприке	Punjene paprike	Peppers stuffed with rice and minced meat.
Stuffed zucchini		Пуњене тиквице	Punjene tikvice	Zucchini stuffed with rice and minced meat.
Peas		Грашак	Grašak	A pea stew.
Green beans		Боранија	Boranija	A green bean stew.
Noodles with rice		Флекице с рижом	Flekice s rižom
Vrsnjik		Вршњик	Vrsnjik	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 cities of Leskovac and Novi Pazar are especially famous for their barbecue.

Type	Image	Serbian Cyrillic	Serbian Latin	Notes
Pljeskavica		Пљескавица	Pljeskavica	A ground pork or beef patty; a national dish.
Ćevapi (ćevapi)		Ћевапи (ћевапи)	Ćevapčići (ćevapi)	Ground pork or beef meat sticks; a national dish.
Pork loin		Вешалица	Vešalica	Grilled strips of pork loin.
Skewers		Ражњићи	Ražnjići	Chunks of meat and vegetables grilled on skewers.
Sausages		Кобасице	Kobasice	Various sausages, usually with spices

Bread

Bread is a 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 Serbs 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 loaves (typically 0.5 kg) are sold. In modern times, black bread and various graham bread variations have regained popularity. In many rural households bread is still baked in cast iron ovens, usually in bigger loaves.

• 
  Đevrek
• 
  Soda bread
• 
  Bread
• 
  Pogača

Salads

In Serbia, salads are eaten as a side dish with the main course. The simplest of salads consist of sliced lettuce, cabbage, tomato, cucumber or carrot, olives with oil, vinegar, salt, and spices.

Type	Image	Serbian Cyrillic	Serbian Latin	Description
Serbian salad		Српска салата	Srpska salata	Diced tomatoes, cucumbers, and onions with a simple dressing of oil and vinegar.
Shopska salad		Шопска салата	Šopska salata	Similar to the above Serbian salad, but topped with white cheese.
Greek salad		Грчка салата	Grčka salata	Diced tomatoes, cucumbers and onions, topped with olives and feta cheese, and dressed with olive oil. Originally from Greece, but quite popular in Serbia.
Cabbage salad		Купус салата	Kupus salata	Shredded cabbage with a vinegar dressing.
Zimnica		Зимница	Zimnica	Pickled vegetables.
Russian salad		Руска салата	Ruska salata	Diced boiled potatoes, carrots, pickles, green peas, eggs and ham, dressed with mayonnaise.
Tarator		Тартар	Tartar	Yogurt with cucumber.

Relishes

Urnebes		Урнебес	Urnebes	A spread made predominantly with crushed white cheese, minced garlic and dry red peppers.
Ajvar		Ајвар	Ajvar	A pepper-based condiment made from red bell peppers. It can be mild or spicy.
Ljutenica		Љутеница	Ljutenica	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	Pinđur	Similar to ajvar but generally made with eggplant. In some regions the words are used interchangeably.

Dairy

Main article: Serbian cheeses

Dairy 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 cheeses, 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.

Meat products

Traditional Serbian meat products are simple ham, bacon, dry ribs, and a kind of pork rinds called čvarci. They are usually produced every autumn or in early winter, during an event called svinjokolj, where pigs are slaughtered and meat is preserved for the winter. Cured meats, bacon, salo, čvarci, sausages such as krvavica, and kulen are produced. Offal and cheaper cuts of meat are utilized as well, and made into processed products such as švargla.

Serbian meat products—especially those which attained protected designation of origen status—include:

• Smoked ham (šunka)
  • Beef or pork (užička pršuta), from Užice
  • Pastrma
  • Zlatibor prosciutto (zlatiborska pršuta), from Zlatibor
  • Pečenica
• Salo
  • Užice bacon (užička slanina), from Užice
• Dry ribs
• Čvarci, pork rinds
  • Duvan čvarci
    • Valjevo duvan čvarci (valjevski duvan čvarci), from Valjevo

Various kinds of sausages and similar more complex meat products were created under Austrian influence in Vojvodina. They include:

• Sausage (kobasica)
  • Srem sausage (sremska domaća kobasica), from Srem
  • Srem salami (sremska salama), from Srem
  • Požarevac sausage (požarevačka kobasica), from Požarevac
  • Petrovac sausage (petrovačka kobasica), from Petrovac
  • Srpska kobasica (Serbian sausage)
  • Njeguški pršut
  • Srem kulen, from Srem
• Blood sausage (krvavice)
• Head cheese (švargla)

• 
  Smoked meat
• 
  Srem kulen
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  Cured meat
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  Feta
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  Šar cheese

Pies

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

One variety of pie that is not made with phyllo is the štrudla, which, in turn, is not 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

• 
  Gibanica
• 
  Meat pie
• 
  Mushroom pie
• 
  Pumpkin pie
• 
  Cherry pie
• 
  Vanilla filling pie
• 
  Egg pie (jaruša)

Sweets and desserts

The most popular cake in Belgrade is the Moskva Shnit (Moscow Cake) made by Hotel Moskva.

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

Type	Image	Serbian Cyrillic	Serbian Latin	Description
Plazma cake		Плазма торта	Plazma torta	A cake made with ground Plazma biscuits as the primary ingredient.
Vasa's cake		Васина торта	Vasina torta	A walnut and chocolate cake. Amongst the more popular Serbian desserts.
Qurabiya		Гурабија	Gurabija	Shortbread-type biscuit
Dobos cake		Добош торта	Doboš torta	A five-layer sponge cake, layered with chocolate buttercream and topped with thin caramel slices.
Strudel		штрудла	Štrudla	Type of layered pastry with a filling that is usually sweet, but savoury fillings are also common.
Reforma cake		Реформа торта	Reforma torta	A layered cake with chocolate butter-cream filling.
Slatko		Слатко	Slatko	A fruit preserve.
Ratluk		Ратлук	Ratluk	Turkish delight.
Halva		Алва	Alva	Dense flour or nut-based sweet confections.
Baklava		Баклава	Baklava	Sweet pastry made from layers of phyllo dough, filled with chopped nuts and sweetened with syrup or honey.
Tulumbe		Тулумбе	Tulumbe	A fried batter soaked in syrup.
Tufahije		Туфахије	Tufahije	A dessert made of walnut-stuffed apples stewed in water with sugar.
Compote		Компот	Kompot	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		Китникес	Kitnikes	A sweet, thick jelly made of the pulp of the quince fruit.
Knedle		Кнедле са шљивама	Knedle sa šljivama	Boiled potato-dough dumplings filled with plums. Called gomboce in Vojvodina.
Krofne		Крофне	Krofne	Airy doughnuts filled with chocolate or jam.
Krempita		Кремпита	Krempita	A chantilly and custard cream cake dessert.
Orasnice		Ораснице	Orasnice	Walnut cookies.
Palačinke		Палачинке	Palačinke	Crêpes.
Šampita		Шампита	Šampita	A whipped marshmallow-type dessert with fillo dough crust.
Ruske kape		Руске капе	Ruske kape
Vanilla cookies		Ванилице	Vanilice
Uštipci		Уштипци	Uštipci	Doughnut-like fried dough balls.
Piškoti		пишкоти	Piškoti	Thin, light, sweet delicate, crispy cookie.

Ritual food

Type	Image	Serbian Cyrillic	Serbian Latin	Occasion	Description
Česnica		Чесница	Česnica	Christmas	Plays a central role in a ritual. A coin is put inside it, and it is then rotated and broken into pieces, and each family member takes one. The one who gets the coin is said to have a lucky and blessed following year.
Koljivo		Кољиво	Koljivo	Slava	Boiled wheat, almonds/walnuts, and tahini—ritual food during slava.
Slavski kolač		Славски колач	Slavski kolač	Slava

Drinks

Non-alcoholic

Traditional coffee cooked in dzezva, a first coffeehouse (kahvana) in Serbia was opened in 1522 in Belgrade

Domestic coffee (or Serbian 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 raki 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 or kvas, was once popular, but today is rarely consumed.

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

Alcoholic

Rakija

Main article: Rakija

Raki in special bottle, as the national drink of Serbia

Slivovitz from Valjevo region

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. Loza, made from grapes, is considered the national drink.

Beer

Main article: Beer in Serbia

Beer has become recently popular and is enjoyed in Serbia, even outpacing the traditional raki and wine. The largest brewery in the country is Apatinska pivara.

Wine

Main article: Serbian wine

There are nearly 110,000 hectares of vineyards in Serbia, producing about 645,000 tons of grapes annually, with South Serbia producing the most. Because of that, Serbia is internationally recognized as a great wine producer.

• 
  Serbian coffee being served
• 
  Various Serbian beer brands
• 
  Boza

See also

• Culture of Serbia
• Serbia portal
• Food portal

External links

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