Serbian cuisine

The most impact on Serbian cuisine had middle Europe, Hungary, Austria, but also eastern Europe, especially Turkish and Arab culture.

The beginning of  Serbian cuisine binds with the dynasty of Nemanjic.

In medieval Serbia, traditionally people had only two meals, and the breakfast came later under influence of west. By middle 20 century people mostly ate stews: soup, chowder, fricassee, greens, goulash. Therefore, it is not strange the fact that the spoon was the only cutlery. The most important and usually most extensively meal was lunch.

 

Serbia cuisine is famous by a big amount of bread.

Even the laws in medieval Serbia defined the standards of bread quality, and according to written sources in Belgrade in a year 1660 there were 600 mils, that were moved by horses and Danube water mill.

Besides bread and Johnny-cake there was also biscuit that was used for traveling, because it could last long.

Among the cookies of Serbia cuisine, the throne belongs to baklava, that are, as tulumbe and most of the cookies with sugar topping, a part of rich Turkish culinary heritage.  Traditional Serbian cookies are apple pie, cherry pie, cookies from semolina, salchicz, vanilla rolls, koh and numerous cakes, rich with foodstuffs like eggs, butter, chocolate and walnuts, that perfectly enrich Serbian kitchen.

Sweets” is a specialty of Serbian cuisine, and represents the way of conserving fruit, most similar to yams from the west. The finest are sweets from vice forest, plum and peach.

During holidays, not even in times of poverty, they never spared on food. Then on the table there are bacon, eggs, ham, cooked eggs, “ricotta cheese”, Russian salad, young kaymak and galantine for intro. When the atmosphere is heated up, it’s time for all kind of stew (chowder), sarma, pea beans, podvarak and the crown of the evening – roasted meat, and the meal is rounded with traditional Serbian cookies.

Karadjordje steak” carries a name of Djordje Petrovic, the leader of First Serbian rebellion.

Chvarci (pork cracklins) , Serbian specialty, are prepared on almost the same way only in Dominican Republic.

Serbian cuisine Chvarci
Chvarci

In Serbian villages the name for the kitchen was “house”, and the central part was fireplace that represented important, cult place, where everyday life was happening, and where the whole family gathered.

The production of schnapps with distillation is not mentioned during middle ages. This custom came later. Serbia during period of Turkish reign became famous schnapps producer, especially for Sljivovica.

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