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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.
Karađorđeva šnicla (English: Karađorđe's schnitzel, Serbian: Карађорђева шницла) is a breaded cutlet dish named after the Serbian revolutionary Karađorđe. The dish consists of a rolled veal, pork, or chicken steak, stuffed with kaymak, which is then breaded and fried.
العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Pljeskavica (Serbian Cyrillic: пљескавица, pronounced [pʎɛ̂skaʋitsa], Romanian: Plescaviță) is a Serbian grilled dish consisting of a mixture of spiced minced pork, beef and lamb meat. [1]
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.
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Ćevapi (Cyrillic: ћевапи, pronounced [tɕeʋǎːpi]) or ćevapčići (formal: diminutive; Cyrillic: ћевапчићи, pronounced [tɕeʋǎptʃitɕi]) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans).
Slatko (Serbian: слаткō / slatkō; Macedonian: слатко, romanized: slatko; Bulgarian: сладко, romanized: sladko; meaning "sweet") is a thin fruit preserve made of fruit or rose petals in Bulgarian, Macedonian, and Serbian cuisine. Almost any kind of fruit can be used, including wild strawberry, blueberry, plum or cherry. [1]