Curious Facts From Serbian Cuisine

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Serbian cuisine It is very tasty, full of spices and is a delight for all the senses. Meat / grilled from different types of game /, spices / pepper, basil, horseradish, dill, etc./ and fresh vegetables are used in large quantities in Serbian cuisine.

The percentage of vegetarians in Serbia is probably low, as they consume meat in at least one of their daily rations.

Serbian traditional dishes are very sumptuous, but their ingredients are inexpensive and easy to prepare. Neighboring countries also have an influence, especially Greek and Turkish specialties, Austrian, Bulgarian and Hungarian cuisine.

Serbs often rely on old national recipes, to which they give an innovative look through their rich imagination and culinary talent. Most of them eat three times a day - breakfast, lunch and dinner, and dinner is their main meal and has the most dishes.

In the past, Serbs only had lunch and dinner, as in monasteries. In one of his writings, Nikola Tesla says that "the natural man should eat twice a day." Serbs began having breakfast in the second half of the 19th century.

Many foods come from Serbia. Their main dishes are a combination of vegetables and meat. And the well-known Serbian grill is a mixture of chopped pork and beef, seasoned with garlic and peppers. The grill is baked on a plate and garnished with onions. This specialty is prepared in all parts of Serbia, it is a national pride and an emblem of traditional cuisine.

Another famous Serbian dish is ajvar. This is a lyutenitsa of red peppers and eggplants. If you light a spark of Serbian temperamental cuisine in your kitchen, here is a good one recipe for ajvar:

Necessary products: 1 kg of red peppers, 500 grams of eggplant, 150 milliliters of oil, 2 cloves garlic, salt, pepper, vinegar

Method of preparation: Eggplants and peppers should be roasted and peeled. Then cut into small pieces. Add the crushed garlic cloves, oil and season with salt, ground black pepper and vinegar. The mixture is boiled over low heat until thickened.

Pour into jars (make sure there are no air bubbles). Wipe the edge of the jars with a dry cloth, cover with oil for the last time and close the jars with lids. Ajvar is consumed cold.

Serbs are extremely pious. They honor the Julian calendar and celebrate all major holidays. Of course, these days they also prepare special dishes. Ritual bread, for example, is invariably present at the table on all holidays. Its preparation also depends on whether you fast.