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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 ...
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.
The name ajvar comes from the Turkish word havyar, which means "salted roe, caviar" and shares an etymology with "caviar", coming from the Persian word xaviyar. [4] [5] Before the 20th century, significant local production of caviar occurred on the Danube, with sturgeon swimming from the Black Sea up to Belgrade. [6]
Before the 1930s, they spread to the rest of Yugoslavia, including east of Serbia and the Macedonia region. [12] By 1932, ćevapčići were regarded a local specialty in southern Serbia, Skopje and Peć. [15] In 1933, the first street food vendor appeared in Maribor, Slovenia, who came from Leskovac, and served grilled meat, including ...
The Serbs have many traditions.The Slava is an exclusive custom of the Serbs, each family has one patron saint that they venerate on their feast day. The Serbian Orthodox Church uses the traditional Julian Calendar, as per which Christmas Day (December 25) falls currently on January 7 of the Gregorian Calendar, thus the Serbs celebrate Christmas on January 7, shared with the Orthodox churches ...
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Kaymak, sarshir, or qashta/ashta (Persian: سَرشیر saršir; Arabic: قشطة qeshta or قيمر geymar; Turkish: Kaymak), is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the Levant, Turkic regions, Iran and Iraq.
Pasulj (from phaseolus; [1] пасуљ), grah (грах) or grav (грав) is a bean stew made of usually white, cranberry or pinto beans, and kidney beans, [2] that is a popular dish in Balkan cuisine.