It turns out that Serbs love to eat, you know! In this former Yugoslavia, when a guest visits, the guest will be offered a variety of treats. Also, when eating food anywhere in Serbia, one should be prepared to face large portions of food.
Serbian food in particular or Balkan food, in general, is rich in taste and history as well as Turkish, Greek, and Hungarian cultural influences and of course, Slavic culture. Serbia is also famous for its fast food culture. Come on, let’s get acquainted with the typical Serbian food that has been wandering the following!
Ajvar is a simple dish made from a mixture of red chilies, olive oil, and a little salt. It is usually served on small plates and is an ideal condiment for a plate of pršuta (dried ham served raw, similar to prosciutto from Italy) and cheese. Maybe ajvar is some kind of Serbian hummus.
This Serbian specialty is very savory and to make it even more delicious some recipes for this dish include a touch of black pepper or white wine vinegar. When traveling in Serbia and shopping in its supermarkets, visitors can find a variety of ajvar brands. What makes the difference is where people buy it.
This Serbian specialty is a type of patty and is generally made from beef or pork and adds a spicy taste. Pljeskavica can be served on bread along with onions. For the patty, it is mixed with a kind of milky cream and pepper sauce.
Pljeskavica is a street food that is easy to find and is one of the most popular snacks in the country. This Serbian specialty is cheap and filling because of its meat content. If you want to try this typical Serbian meat dish, it is not difficult because there are many places to visit.
Sarma is a dish that is widely found and consumed throughout the Middle East, Central Asia, and the Balkans. The Serbian version of the cabbage roll consists of stuffed cabbage with minced pork, sauerkraut rice, and tomato sauce. For the vegetarian version, you can use vegetables as an alternative to pork.
It is a popular dish and is traditionally eaten during the winter months and is generally served during festive occasions. For the summer version, cabbage can be replaced with grape leaves. Initially, it was believed that the sarma came from the Ottomans. The name sarma itself comes from a Turkish word that means ‘to wrap’.
Gibanica is closely related to Serbia although it is a common sight in countries such as Slovenia, Croatia, and Macedonia. This is a traditional cake that is a combination of phyllo dough (sometimes replaced by yeast dough) with a combination of cream cheese and eggs.
Gužvara is the most popular version of this pie which means crumpled. This dish is made from sheets of phyllo dough soaked in a creamy mixture of fresh beef cheese and eggs. The sheets are stacked in layers and then baked in the form of a casserole.
This pie-like dish can be made in both sweet and savory versions, depending on the region and personal preferences. In Serbia, gibanica is usually eaten with yogurt and is a perfect staple for breakfast or a filling snack.
At every celebration, gibanica is also a mainstay dish and is served in slices. During celebrations, this dish is traditionally eaten as an appetizer and served cold.
- Karađorđeva nicla
Karađorđeva nicla is a Serbian specialty consisting of beef or pork strips stuffed with kajmak, which is raw or “new” cheese made from unpasteurized and unhomogenized milk. The ingredients are then rolled into breadcrumbs and fried in hot oil.
The maker of this cutlet is chef Mića Stojanovi. He made it in 1956. Mića Stojanovi went on to become a personal chef for the former president of the Republic of Yugoslavia, Josip Broz Tito. The chef claims that he made this dish out of necessity at the Golf restaurant in Belgrade and he named it after the Prince of Serbia, Karađorđe.
Today the dish is a staple in most traditional restaurants and is usually eaten with baked potatoes, lemon wedges, and tartar sauce. Another name for karađorđeva nicla is devojački san (girl’s dream) which refers to the phallic shape of the dish.
This Serbian dish doesn’t seem like a treat for those with weak stomachs. Skembici is a very ancient Serbian dish and is considered by the locals one of Serbia’s specialties. This is a dish in the form of tripe soup. Tripe is served in a stew consisting of various vegetables and spices. Usually, to be a very filling dish, this dish is served with boiled potatoes. This tripe soup can be found in many of Serbia’s neighbors. If you want to try traditional Serbian food, skembici should not be missed.
- Pazarske mantije
Pazarske mantije is a dish from Serbia that originated from Novi Pazar. This dish is similar in taste to the Burek from Bosnia, but a very different form. This Serbian specialty is shaped into small balls then arranged in a baking dish and then baked together.
Previously, the dough was stretched first, smeared with butter, then filled with ground beef, onions, salt, pepper, and a little oil. After being filled, the dough is shaped into small balls, then arranged in a pan, then baked on an old stove which gives this dish a unique taste and aroma.
Usually, mantije is eaten with yogurt that is poured over it. This food is delicious to eat while it is still hot.
This is the most popular breakfast menu in Serbia. Burek is a dish in the form of a thin sheet of dough that is filled with filling. The filling is cheese, minced meat, or spinach. The most popular burek is the burek with cheese. It is also the lightest type of burek on the stomach.
The burek is hitting a thin sheet of dough. It takes a long time to master the art of making dough that is as thin as possible. The process of making burek uses a lot of fat. That’s why burek goes well with Serbian yogurt to reduce the fat taste when eating it. The most important part of the burek is the dough.
Urnebes word meaning is similar to the English word ‘disorder’ or ‘mess’ which means disorganized or messy. Maybe people are curious about what the typical Serbian food looks like. This is a salty and sometimes spicy salad.
This dish is a traditional Serbian salad served with a variety of other main dishes. Urnebes is a very spicy cheese and peppers salad topped with some other spicy seasonings as well. The term salad for this dish in the eyes of some people may be considered inaccurate because it is more similar to chili sauce when looking at its consistency.
Urnebes are a mixture of several ingredients that are mashed, including salted cheese, sour cream, hot chili peppers, salt, and garlic. Other spices can be added according to the maker. The hottest urnebes can be found in the southern part of the country, which is where they come from. The softness can also vary from one area to another.
Serbs are mostly nuts. Prebranac is a white bean soup that is added with meat. This Serbian specialty is a dish consisting of white beans roasted with onions and Hungarian ground paprika and cooked together with oil and water. The result should not be thick, but slightly dry.
The combination of white beans and onions creates a creamy texture. Prebranac was originally made by farmers on winter days. Now, this dish is traditionally served as an accompaniment to the main course although it can also be eaten without anything else. We recommend this food eaten with a piece of dry bread.
That is typical Serbian food which is part of the Balkan countries. The cuisine of Serbia is also influenced by Turkey and Greece. Some of the cuisines of this country have similarities with some of its neighboring countries which were formerly part of the Yugoslav Republic.
Maybe Serbian food is still too foreign to your ears but surely you are curious to try it, right? Which food do you find interesting to taste?