Serbian Food: 16 Must-Try Traditional Dishes of Serbia
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Loading... - Victor Golovin
- 06 Mar 2023
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Serbia is a country located in the heart of the Balkans in Southeast Europe, known for its stunning mountains and landscapes. Planina, Kopaonik, Zlatibor and Stara are the notable mountains that bring thousands of hikers and sightseers to Serbia every year.
Most Popular Serbian Dishes
Serbian cuisine is influenced by Greek, Turkish and Mediterranean food, but has its roots in Eastern European traditions. Staples include hearty stews, soups, meats and vegetables, which feature in many dishes. Much like other Eastern European cuisines, the most commonly used spice in Serbian cuisine is paprika.
So without further ado, here are the absolute must-try dishes of Serbia along with recipes for you to try yourself.
Sarma
Sarma consists of cabbage leaves stuffed with minced meat, pickled cabbage, tomato sauce, rice and sauerkraut and cooked on a stove or in oven. Considered to be the national dish of Serbia, the word Sarma quite simply means “to wrap in”.
Sarma is also available in variety of other forms where meat can be replaced by fish and smoked bacon.
Cevapi
Ćevapi is a type of grilled minced meat derived from the famous Turkish dish, köfte kebab. It is also very popular in neighboring countries of Bosnia and Herzegovina, Croatia, Kosovo, Montenegro, Albania, North Macedonia and Slovenia.
Typically 5-10 pieces of Ćevapi are served on a flatbread or on a plate with the ajvar, sour cream, salt, chopped onions and kajmak. Different meats can be used in different variations of the dish but the traditional Serbian type usually contains lamb, beef or pork, or a combination of these.
Goulash
Goulash is a stew made from root vegetables and meat (pork, beef or veal), seasoned spices such as paprika. Other ingredients may include garlic, black pepper, cinnamon, chili pepper, carrots, bell peppers, parsley, red wine, mushrooms, tomatoes and bacon, depending on taste.
Although originating in Hungary in the 9th century, it has now become a staple dish amongst much of Eastern Europe. Its name is derived from a Hungarian word gulya (herd of cattles), as it was originally prepared and consumed by Hungarian shepherds.
Goulash is most often accompanied by mashed potatoes and a chunk of bread.
Karađorđeva šnicla
Photo credit: Milica Buha
Karađorđeva šnicla is a Serbian schnitzel made from rolled up pork or veal meat which is stuffed with kajmak, and then coated in breadcrumbs and fried. It is usually served with tartar sauce and baked potatoes or fries.
Karađorđeva šnicla is relatively a modern dish invented by chef Mića Stojanović in 1959. Its name is derived from the famous Serbian revolutionary, Karađorđe, who struggled for the independence of his country from Ottoman Empire.
Karađorđeva šnicla Recipe
Rakija
Rakija is the name for fruit spirits produced using a variety of different fruits, most commonly plums, grapes or apricots, although many other types are available.
Rakija is the national drink of Serbia with an alcohol strength of about 40%, it is served in a special type of small glasses (around 30-50 ml). It is usually a colorless liquid but can be colored by adding herbs or other agents. It is stored in wooden containers of mulberry and oak for color and aroma.
Vanilice
Vanilice are a types of cookie made with lard, flour, lemon, sugar, vanilla, eggs and walnuts. As its name indicates the main flavor is vanilla but this is usually complemented with the flavor of a jam, typically apricot or raspberry.
Vanilice are usually made at Christmas time but do tend to make an appearance at other times of the year too.
Vanilice Recipe
Uštipci
Uštipci or miške are a type of fried, fluffy doughnut balls eaten alongside a cup of tea or coffee or as a dessert.
Uštipci can be served plain but are often served with jams, nutella, powdered sugar or Eurocrem.
Serbian salad
A Serbian salad typically consists of fresh vegetables such as cucumber, onions, cucumber, cheese and tomatoes; seasoned with cayenne pepper, olive oil, salt and pepper. It is commonly served alongside a meat dish or other main courses, and is most popular in the summer.
A Serbian style salad is similar to those eaten in countries such as Greece, Israel and Turkey.
Serbian Salad Recipe
Ajvar
Ajvar is a relish condiment made chiefly from roasted red bell peppers. It is commonly eaten on top of cevapi sausages but can also be eaten with platters of each or with bread.
People usually made ajvar in mid-autumn as the fresh bell peppers are easily available and can be preserved for later use. Different varieties of ajvar can be used such as sweet, hot or piquant, while piquant being the most common. Read More…
