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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.
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.
The recipe for homemade krofne includes yeast, milk, sugar, flour, salt, butter, eggs, rum, lemon peel, marmalade and powdered sugar. The dough is kneaded and prepared and then cut into small pieces, then made into a little ball, making it easier to cook.
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
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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Mlinci is a dish in Croatian, Serbian and Slovenian cuisine. It is a thin dried flatbread that is prepared by pouring boiled salted water or soup over the mlinci. To prepare homemade mlinci, a dough is made of flour, salt, and water, sometimes also with eggs and fat. The dough is then rolled out about 1 mm thick and 20 to 30 cm wide, and baked ...