Serbian cuisine

Serbian cuisine is the traditional cuisine of Serbia, sharing characteristics with the rest of the Balkan countries. It is a diverse blend of various influences, including Mediterranean (especially Greek), Hungarian, Turkish, and Austrian cuisines.

History

The history of Serbian cuisine dates back to the historical events that influenced the country. The Serbian cuisine absorbed culinary influences from the Byzantines, the Ottomans, the defunct state of Yugoslavia, and other neighboring nations.

Ingredients

Serbian cuisine is largely based on meat, especially pork, as well as vegetables, fruits, and dairy products. The most commonly used ingredients are bell peppers, tomatoes, potatoes, onions, garlic, ground red pepper, and paprika.

Dishes

Some of the most popular dishes in Serbian cuisine include ćevapi, a grilled dish of minced meat, pljeskavica, a Serbian burger, and sarma, a dish of grape, cabbage, monk's rhubarb or chard leaves rolled around a filling usually based on minced meat.

Desserts

Serbian desserts are a mix of Turkish delights and European pastries. The most famous ones include baklava, a sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey, and vanilice, a type of cookie with a layer of jam in between.

Beverages

Rakija is the national drink of Serbia and is a fruit brandy that can be made from a variety of fruits. Slivovitz, a type of rakija made from plums, is particularly popular.

See also

• List of Serbian dishes
• Culture of Serbia

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