Prepare By Yourself Real Serbian Dishes

Serbian cuisine was created as a mixture of Greek, Bulgarian, Turkish and Hungarian cuisine. Influences on Serbian cuisine really were different and rich. One of the most popular dishes among the Serbs is grilled meat or jack. Grilled meat called "cevapcici" are not authentic Serbian specialities, but through the time became the greatest speciality of Serbian cuisine. Cevapcici in Serbia are prepared differently than those in Bosnia or Bulgaria, its without lumb meat and has exclusively mince beef.

**Very interesting is fact that good prepared ceva has to bounce back at least to the knee, when it fell from the table. That is a sign the mixture of cevap was best prepared.**

The Serbian cuisine, except black pepper, red hot and fresh ground pepper or crumbled one and parsley, doesn't use almost any other herbs. Hovewer, as authentic Serbian are consider eg. beef ham and cream, and dishes as Ajvar, Cicvara and Sweet ofRoses. All the richness is best reflecn their geographic diversity.

In Vojvodina is characteristic eating a lot of pork meat and poultry, as well as the granary, dough, bread and pasta. In contrast to that, Banat best reflect international influences that are in the past formed the habit of diet. On the one hand Banat was under the influence of German cuisine - eating a lot of potatoes and bread, and on the other hand, the proximity and influence of Hungary gives food like cheese-cream (yogurt), sweet-sour (Paprikas or Fish Stew) and the rich meat. As for the cakes, they have been known before 20s only in the Banat.

For region of the Backa, dish Chilly Stew with Pork was the only known.

Sumadija, however, is characteristic by Pies (Zeljanica) and Meat-jack (Pork). Food from Zlatibor and Zlatar mountain are known foeir dried meat and the lamb dishes. Sweet dishes such as cake or cookies are not famous there. The only thing they have saved from old Serbs were baked apples in honey and juice from cooked and dried fruits.


Easter Serbia is known for its salads of wild vegetables and herbs, especially taste similar to Rico (dandelion), and various pies, venison and lamb dishes. Vranje, of course, is the meeting place of the Macedonian and Kosovo kitchen, permeate by the thick soups and stews. According to the Bulgarian border, feels, and her influence on the Serbian cuisine, the dishes are rich in vegetables and papper. Kosovo is a story for itself, they have secret how to make delicious dishes such as fiercely, baklavas, pindjur – similar dish to Ajvar, but with the addition of tomato, lamb and mutton.

But still the one city in Serbia has the glory as the best kitchen to prepare meals on the barbecue! The city is Leskovac and for sure any other city in the world can prepare that good barbecue meet as the chefs from it!

First dish I want to show you is one of my favorites!

In Serbia is almost fight about which dish is the greatest one famous Sarma or Staffed Pepper, but from these two, the preferred one is definitely Staffed Pepper or on Serbian language PUNJENA PAPRIKA!

This is recipe I used just day before I'm writing you, so you can prepare to yourself!

Ingredients:

- 6 Peppers (I used 2 yellow, 2 green and 2 red)

- 250g Menaced Meat (could be clear pork, beef or mixed)

- 100g White Rice

- 100g Red Onion

- 3 Cuts of Garlic

- 3 big spoons of "Spice C"(Serbian product) or Vegeta (Croatian product)

- Black Pepper and Salt

- 2 big spoons of White Flour

- 2 big spoons of Mild Pepper called Aleva paprika

- 1 Egg

- 1 dl of Sunflower or Olive oil (in Serbian cuisine is common Sunflower oil, personally, I prefer Olive oil)

- 1 Tomato (or Potato)

- 200g Soyabeen flakes

Preparing:

Cut garlic and onion, put on bit of oil and start to cook on mild heat. When the onion melt put the meat, soyabeen flakes, rice, egg, white flour, mild pepper, salt... Well all of ingredients, except pepper and tomato.

When all become one mixture, take out from cooking and prepare papper. Wash and clean 6 pepper, but take care to not broke them. When you wash them start to fill them out with the mixture. Put them into pot big enough for the six peppers, but not to big, just to fit in. If its to big, then the pepper will fall down and during the cooking mixture will get out from them.

When you finish with filling out pepper, cut the tomato (ot potato) on circle slices, so you can have some kind of cover.

Put about half litter of watter in pot and start to cook!

After about 30 minutes of cooking your wonderful dinner is ready to be served!

Have a nice lunch or as we in Serbia say Prijatno!