Srpska Hrana!!!!

7/23/2019 Srpska Hrana!!!!

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FoodThe great variety in Serbia’s cuisine originates from its geographical, national and culturaldiversity, and the jigsaw of centuries of population changes. Influences on Serbian cuisine have

been rich and varied – it first began as a mixture of Greek, ulgarian, !urkish and "ungarian

cooking.#n old Serbian legend says that during the time of the $%th&century Serbian Empire, under the ruleof Stefan 'ro( I) *u(an, meals in the Serbian palace were eaten with golden spoons and forks."istorians say that mediaeval Serbian cuisine mainly consisted of milk, dairy produce andvegetables. +ot a lot of bread was eaten, but when it was, the rich ate bread made from wheat andthe poor ate bread made from oats and rye. !he only meat consumed was game, with cattle kept foragricultural use.eef prosciutto, kajmak , ajvar , cicvara a type of polenta made from flour, eggs, butter and cheese-,rose&petal slatko a sweet preserve- and other specialities made with dried plums areconsidered native Serbian foods.*ough&based foods, such as breads, strudels and pasta, and various kinds of processed meats

produced from healthy stocks of cattle and poultry are characteristic of modern day Vojvodina.Spinach pies and spit&roast pork are characteristic of Šumadija. Smoked meat is the specialityof western Serbiaand the lamb dishes of latibor and latar are not to be missed. !he cuisineof eastern Serbia is noted for its dry shepherd/s pies, lamb cooked in milk, smoked wild boarmeat, janjija with three kinds of meat and various vegetables, and Homolj kačamak a regional typeof polenta made from cornmeal, potato and sometimes feta cheese-. In southern Serbia grilled orspit&roasted meat dishes, particularly the famous 0eskovac grilled specialities, are very popular."undreds of tasty dishes, both vegetarian and meat&based, are eaten in Kosovo andMetohija1 bingur , pirjanice, various pies and baklava, as well as lamb and mutton specialities.It is not an easy task to introduce a foreign visitor in Serbia to the secrets of local cuisine. 2any

dishes cannot be ade3uately translated into another language, while others are simply not eatenanywhere else, even though they are made from ingredients commonly available in all 4uropeancountries. !hat is why if you are keen to investigate Serbia/s national cuisine, which has evolved ina melting&pot of civilisations and ethnic influences, you should let the experienced handsof Serbian restaurateurs guide you.

Starters

!"# ST$%TE%SIf you want to try an authentic, traditional Serbian first course, after your aperitif of hladna

prepečenica %5&56 proof cold plum rakija – brandy-, you should ask forsome proja cornbread-, sir soft cheese- andkajmak kaymak – similar to clotted cream-. *o not besurprised if you are also asked to choose a salad as they are eaten with both the starter and the maincourse in Serbia. If it is winter, you should choosekiseli kupus sauerkraut7pickled cabbage-, and ifit is summer, opt for hladna bašta 89old Garden/ salad-.If you want to sample one of the meat specialities, the best combination to opt for is a srpska

zakuskaSerbian starter- with either proja cornbread- or pogača a flat, round bread-. #longsidesome kajmak and cheese, this dish includes pršut prosciutto – dry&cured ham-, pečenica smoked

pork tenderloin-, srpska kobasica Serbian sausages-, dimljeni vrat smoked ham-, kuvana jaja hard&boiled eggs-, papričice chilli peppers- and mladi luk spring onion-. :ou should choose a3uality white wine or ros; with this starter. *uring winter, the Serbian starter may alsoinclude pihtije, prebranac, pečenica and feferone chilli peppers-.

Pihtije <pork cheese= – jellied pork- is a traditional Serbian winter starter that originated from theneed to make use of low 3uality cuts of pork hocks and meat from the head-. !hese are boiled inwater with pepper, bay leaves and salt. !he meat is separated from the bone and the li3uid is pouredinto shallow bowls. Garlic is then added to taste and the bowls left in a cold place to set. Aleva, that



is ground red paprika, is sprinkled on top and then it is cut into cubes. Pihtije is served with pickledvegetables gherkins, peppers and green tomatoes-.

Prebranac Serbian baked beans- is prepared with a special variety of large white bean tetovac-,onions and seasoning pepper, salt and paprika-. It is served cold as part of the Serbian starter. >fcourse, some wine to go with this dish is a must. !ry a white wine &pricer 8sprit?er/ – a mixture oftwo parts white wine and one part carbonated water- – it helps digestion.

@or those of you who prefer lighter food, then cold posne sarmice little low&fat sarma wraps- comehighly recommended. # stuffing made from saut;ed onion and rice, plus tomato, paprika and parsley, is wrapped in cabbage or vine leaves.*uring more formal occasions, fish lovers should not forget to try punjeni smuđ na golubačkinačinGolubac style stuffed perch fillet-. !he perch – the king of the *anube – and Golubac – afortress on the river – have combined 3uality and a tradition of fine dining. @ish is alwaysaccompanied with white wine, but straight this timeA

'$%M ST$%TE%SIf you manage to resist the charms of the cold starters and delicious soups, you can begin your mealwith a warm starter. >f course, soft cheese and kajmak are still on the menu because no meal can

be complete without them, but as a warm starter they come as gibanica cheese and egg pie-or zeljanicaspinach pie-. !hese pies are made with filo pastry and are filled with plenty ofcheese, kajmak and egg, and if you order a zeljanica, then it contains finely&chopped spinach anddock leaves as well. !hese pies are especially good with some beerAIn the majority of good restaurants you can order pečurke mushrooms-, which are usually buttonmushrooms. !hey are served on a bed of rice, or more often with chicken liver. *on/t forget todrink some good rakija local brandy- before starting this dishA 9hoose either klekovača juniper

brandy- or lincura:ellow Gentian herbal brandy-, as they will increase your appetite. Punjene paprike sa sirom peppers stuffed with cheese- is an interesting dish from southern Serbia.It is cooked in two different ways, either fresh or breaded. !hey are best made from dried red

peppers, stuffed full of cheese and kajmak , and roasted in a fireproof dish. Pohovanetikvice battered courgette- or pohovani plavi patlidžan battered aubergine- are fantastic duringsummer. !hese dishes are served with tartar sauce and are best washed down with a beer.

Soups and broths

!here is a common saying in Serbia, <If I haven/t eaten with a spoon, then I haven/t eaten at allA=Begardless of whether it is an everyday affair or a special occasion, without soup or a čorba broth-lunch is just not complete. !here are many different kinds of soups and broths to be sampled, thecommon ones being1

Serbian vea( broth (teleća srpska čorba Serbian chic)en broth (pileća srpska čorba "amb broth (jagnjeća čorba *eef or chic)en soup (gove!a or pileća supa"

#orbe are full of meat and vegetables, and are often spiced or sour.$upe soups- are also made with meat and vegetables, but these are removed prior to serving andreplaced with noodles or dumplings."owever, there is a čorba that is a bit of both1 Šumadijska (ratarska) supa +Šumadija farmer’ssoup,.!his broth contains chicken strips, carrot, parsnip, celeriac and onion, cooked with a dash of

pepper and finely&chopped parsley to season.



Main courses

:ou can get all kinds of international cuisine in Serbia/s restaurants. +evertheless, when we want toeat well, we turn to local cuisine.Serbian grilled meat dishes have become the symbol of Serbian cuisine, with one of the best known

being ćevapčići minced beef rolled into finger&si?e pieces on ice, grilled and served with finely&

chopped onion-. ešano meso mixed grill- combines all the delights from the grill on a single plate1 ćevapčići, pljeskavice beef burgers-, uštipci meatballs stuffed with cheese and smokedham-, kobasicesausages-, krmenadle pork chops-, ra%njići shish kebab-, !evrek doughnut&shapedmeatball withkajmak - and vešalica strips of smoked meat-. #s food from the grill is best eatenfreshly prepared and still piping hot, the so&called leskovački voz 0eskovac !rain- wasinvented. !he number of 8carriages/ this train has depends solely on the si?e of your appetite. >nceyou have eaten two or three ćevapčići, next to arrive is a pljeskavica, and then, before you can raiseyour ice cold sprit?er to propose a toast, steaming hot kobasice are placed on the table. !he 8train/continues to chug along with the arrival of some home&made lepinja flatbread-. Ceep in mind thatit is you who dictates when the last 8carriage/ has passed byA

!he !arađorđeva šnicla CaraDorDe steak- is named after CaraDorDe, the leader of the @irst Serbian'prising against the !urks. # veal steak is stuffed with kajmak , rolled up, and dipped in egg. It isthen covered with breadcrumbs and deep&fried. !his dish is served with tartar sauce and a glass of3uality red wine suits it very well.Serbs cannot imagine celebrating any important holiday without pečenje na ražnju spit&roastedmeat-.ut why stop at holidaysE !ravelling through Serbia, you will notice that restaurants withlambs or pigs revolving on the spit&roast in front of them are an integral part of the landscape. !hemeat is sold by the kilogram and is eaten with salad, and in winter, with pickled winter salads. Fiththe roast, you can enjoy a glass of red wine."eleći šumadijski kotlet umadija veal cutlet- is a cutlet of veal, served with Serbian cheese,tomatoes, bacon, sour cream, potato, rice and hot chilli peppers. Fe recommend a 3uality red wineto accompany this dish.!he tradition of preserving meat by smoking is illustrated by the large variety of smoked meatsserved in restaurants. !he best&known is dimljena vešalica a smoked, grilled strip of pork-, servedwith Serbian Salad as a side&dish. # 3uality red wine goes great with this meal.#s the cold makes way for spring, winter food is replaced by fresh food. !apama od jagnjećegmesalamb kapama – a stew- is a favourite springtime meal. Hieces of lamb are saut;ed with springonion and leek, together with young spinach, and then simmered on the stove or, alternatively,cooked in the oven. +atural yogurt is the preferred drink with 0amb Capama.

#rpski đuveč a casserole- is prepared with tomatoes, bell peppers, potatoes, rice, hot chilli peppers,diced pork and onion, which is first fried and then baked in the oven. It is has a pi3uant and

delicious taste. :ou will be thirsty, so do not forget to order some white wine.!hose of you who prefer milder dishes will not go far wrong with punjene tikvice stuffedcourgettes-.9ourgettes are stuffed with rice and minced meat lamb and pork-, cooked withtomatoes and herbs, and then served with a helping of natural yogurt. :ou should order some3uality ros; wine to drink with this meal.

Pasulj Serbian beans- is one of the most popular local dishes and comes prepared in many differentways, such as a broth or a soup, a vegetarian version or an <army= version. Pasulj is cooked withonion, bay leaves, and meat, such as diced bacon or smoked spare&ribs, and thickened with brownedflour to finish with. Pasulj is usually served with kobasica sausage-, krmenadla pork chop- orsimilar meat. :ou really should order a salad to eat alongside pasulj – we recommend sweetcabbage or roast peppers in oil, with a sprinkling of garlic. eer or a white wine sprit?er go hand&in&

hand with this dish. &iseli kupus pickled cabbage7sauerkraut- is a traditional winter food. "owever, fresh cabbage isalso eaten raw, as a salad, or it is cooked in a variety of ways. >ne of these is podvarak stewed



cabbage-. 9hopped sauerkraut and onion are fried, and then fat is added, often with finely chopped pieces of bacon. !his is then baked in the oven and served with turkey or roast pork. !his dish is aregular guest at the dining table during the winter holidays. # 3uality red wine should be drunk withthis dish.

#vadbarski kupus Fedding 9abbage- is cooked slowly in a large clay pot for several hours. It is prepared using pickled cabbage, mutton, beef, pork, and smoked meat as well, with generous

amounts of onion, pepper, salt and bay leaves. !his dish is especially good when accompanied by3uality red wine. !uvana kolenica cooked pork hock- is a gourmet dish, cooked together with spices and servedwith horseradish. !his dish cannot be eaten without some white wine or a cold sprit?er.

$agnjeća sarmica lamb sarma wraps- are made from lamb lung and liver. !hese are boiled, thenchopped with rice, egg, fried onion and spices added. !his is then stuffed into lamb caul fat to formsmall parcels, which are dipped in milk and egg. !hese parcels are then roasted in the oven. !hisdish is served with sour cream and we recommend a 3uality white wine.

Fish

%iblja čorba fish broth- is an excellent way to start a meal. !here are numerous competitions everyyear to award a pri?e for the best fish broth, which suggests that there is no standard recipe, onlyexcellent chefs and their well&kept secrets. 'iblja čorba is prepared using a number of differentspecies of high 3uality fish, plus various herbs and spices.

Šaran sa srpskim pilavom carp with Serbian pilaff- – carp, rice, onion, tomato, white wine, paprika, salt, pepper and lemon. # fish needs to swim – best to let it do so in white wine. #muđ na smederevski način Smederevo style perch- – fillet of perch prepared with onion, tomato, peppers, parsley, a dash of white wine, lemon, salt and pepper. >f course, this dish should beaccompanied by white wine.

Punjeni smuđ stuffed perch- – fillet of perch stuffed with pršut smoke&dried ham-, onion, rice,grated potato, and a touch of salt, pepper, parsley and white wine. #gain, white wine goes well withthis.

Pržena somovina fried catfish- – for those who like to eat fish but find the bones off&putting, werecommend you sample this dish. 9atfish steaks are fried in oil and served with boiled potatoes andlemon. :ou guessed it1 white wine goes well with this dish, too.

Sa(ads

Salads are commonly eaten as a side dish in Serbia. In the past, the type of salad eaten depended onthe season. uršija pickled vegetables- was eaten in winter, while fresh vegetables were more

common in summer. !hese days it is not so strict, but the tradition has lived on. !omatoes, peppers,onion and hot chilli peppers are the most common ingredients in mixed salads. #rpska salata Serbian Salad- consists of the previously mentioned vegetables, plus freshcucumber, a pinch of salt and pepper and a dri??le of oil. If grated white cheese is added then it

becomes a šopska salata.Heppers are eaten fresh, but more commonly they are roasted. Pečena paprika roasted pepper- is asalad made from a long, pointed variety of pepper, roasted, with garlic, oil and vinegar.&rnebes salata is recommended for those who love their food hot. !his salad is a paste made fromcheese mixed with powdered chilli peppers.In some restaurants, hot green chi((ies, fresh or roasted with garlic in oil, will already be on thetable.

In the more cosy restaurants, you may be offered a salad called hladna bašta 89old Garden/salad-. # whole tomato, peppers, peeled cucumber, spring onions and lots of ice cubes are placed ina large bowl.



!iseli kupus pickled cabbage7sauerkraut- is mainly eaten during winter. # whole pickled cabbageis chopped and served with oil and crushed dried peppers.

'jvar is baked peppers and aubergines – roasted, ground, mixed and then fried in oil. It is servedwith oil and if you want garlic, it can be added."uršija is a mixture of pickled gherkins, peppers, green tomatoes, cauliflower and carrots. !hissalad is most often served alongside a roast dinner.

*o not be taken aback if you are offered a salad to eat with your aperitif – which will probably be aSerbian šljivovica plum brandy-. Sauerkraut goes very well with a good rakija brandy-.If you wish, you can also order salads made of fresh cabbage, cooked beetroot, lettuce, beans,@rench beans, celeriac and potato.

#esserts

#fter a good lunch or dinner with cold wine, the waiter will ask if you would like something sweet.!he answer should of course be yesA Serbia is a major fruit producer and exporter, but in Serbianrestaurants you will not be served fresh fruit as a dessert, only as an ingredient in cakes.

4very good Serbian kafana traditional restaurant- wishing to live up to its reputation ought tohave suvapita sa orasima walnut pie-, which has a layer of special rolled and lightly baked pastry,then a layer of ground walnuts. It is very refreshing after a heavy meal, and with a glass of wine it/seven betterA #lternatively, you could try orasnice finely chopped walnuts bound together withsugar and egg in the shape of a horseshoe-. 2en in particular are fond of themAIf you do not like walnuts, then try štrudla sa jabukama , štrudla sa višnjama or štrudla samakomapple7sour cherry7poppyseed strudel-, which are made from flour, oil, eggs, vanilla sugar,raisins, yeast and either apples, sour cherries or poppy seeds.:ou cannot overlook palačinke pancakes- which are made from flour, sugar, eggs, milk and oil.:ou can eat them with walnuts, jam or chocolate, baked, flamb;ed or in a wine chateau. >n specialoccasions, pancakes are eaten with walnuts, chocolate, butter, almonds, orange syrup, somemaraschino li3ueur and a dash of cognac. !his is set alight in front of you and then your f(amb-edpanca)es are ready.>nce you have finished your meal, you will be offered some coffee before you settle the bill.Should you have a !urkish coffee or an espressoE :ou really should try a !urkish coffee, which is inactual fact Serbian coffee because this kind of coffee has never been drunk in !urkey. Simply sayhow you like your coffee, with or without sugar, or simply ask for an <ordinary coffee= običnakafa-, leaving the details to the cook.

#rin)s

!he range of both alcoholic and non&alcoholic drinks in Serbia/s restaurants is excellent and coversdrinks from all corners of the world. Bestaurants that keep selected types of rakija and wines intheir own cellars are particularly highly regarded.Fe suggest that you try some of Serbia.s own brands of drin) 1

%akije brandies- made from natural ingredients fruits and herbs-1 šljivovica ) plum brandy ,kajsijevača – peach brandy, viljamovka – pear brandy, dunjevača – 3uince

brandy, lozovača – grape brandy and travarica ) herb brandy

'ine

*eers/ 0av, 2, G, elen, )ajfert and Hils.

Fruit juices/ +ext, +ectar, Golf and 0a )ita Spar)(ing water/ Cnja? 2ilo(, )rnjci, #3ua "eba and 2ina3ua Sti(( water/ Bosa, #3ua Gala, )oda )oda and #3ua )iva



0ovi Sad is well&known for the abundance of good food and top rank gastronomic restaurants. !hemost popular specialties include grilled meat you must try 0eskovaJki Kevap pronounced0ehskovachky chevap-. #nother local feature is CarlovaJki ermet, red wine which was highlyacclaimed at the )iennese 9ourt.

!here are many restaurants in +ovi Sad which serve international and national cuisine, Italian

specialties, 9hinese food, fish and vegetarian food. !he average price for a meal per person is L5 to L$6. 0ocal beer costs around $L, imported beer is L$.5 to LM.5, a cup of espresso coffee costs from L6.N to L$.M and juices are $ to $.5L. 2ost restaurants close at $$ pm. +umerous fast foodrestaurants and grill booths are open M% hours, the average price for a meal is $L. Fe hope you willenjoy your food hereA

Srpska Hrana!!!!

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