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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.
Gibanica (Serbian Cyrillic: гибаница, pronounced [ˈɡibanit͡sa]) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes.
العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Serbian desserts are a mixture of other Balkan desserts and desserts native to central Serbia. The desserts that are usually served include uštipci, tulumbe, krofne and palačinke (crepes). Slatko is a traditional Serbian dessert popular throughout Serbia and it can be found in most Serbian restaurants in the Balkans and in the diaspora.
Balkan cuisine is characterised by very diverse, strong and spicy food. [14] [15] Pickled vegetables and small hot peppers are common ingredients, [16] with peppers appearing in ajvar spread. [6] Feta cheese is also a popular ingredient. [1] Dishes frequently make use of stuffed vegetables [8] such as sarma which is made with stuffed vine leaves.
A bowl of koliva, with lit candle, as part of a Serbian family feast in honor of their Patron Saint.While recipes may vary widely, the primary ingredient is wheat kernels which have been boiled until they are soft, they are drained very well and spread on a cloth to be just moist, and then sweetened with honey or sugar.
According to the traditional recipe, garlic is added to "Banjalučki ćevap", the mixture must be aged for at least 36 hours at a very low temperature. [ 22 ] In 2024, Association for the Preservation of the Guaranteed Tradition of the "Banjalučki ćevap" specialty, applied for protected designation of geographical origin.
Ajvar (/ ˈ aɪ v ɑːr / EYE-var; Serbian Cyrillic: Ajвар, Bulgarian: Aйвар, romanized: Ayvar) is a condiment made principally from sweet bell peppers and eggplants. [1] The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe .