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A typical Serbian dinner table at Christmas. A Serbian rolled pie. National dishes of Serbia include sarma (a mix of ground pork or beef with rice rolled in leaves of cabbage), gibanica (an egg and cheese pie made with filo dough), pljeskavica (a ground beef or pork patty), ćevapi (grilled meat), paprikaš (a soup made of paprika), gulaš (soup of meat and vegetables usually seasoned with ...
العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
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.
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.
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A traditional Serbian welcome is to offer bread and salt to guests, [201] and also slatko (fruit preserve). Meat is widely consumed, as is fish. Serbian specialties include kajmak (a dairy product similar to clotted cream), proja (cornbread), kačamak (corn-flour porridge), and gibanica (cheese and kajmak pie).
1. Ladyfingers, Heels of Bread, and Other Body Parts in Food. There is a stunning amount of food with human body part terminology. Heels of bread, ears of corn, heads of lettuce, toes of garlic ...
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.