HRSKAVO PEČENJE, SARME I SVADBARSKI KUPUS! Najukusnija Hrana Srbije u sat vremena

Domaće sarme, recept, pečenje, slavska trpeza i najkusnija hrana Srbije na jednom mestu. Ovaj video je kompilacija najlepših jela sa Balkana.

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00:00 – 01:04 Jagnjetina ispod sača (Lamb on traditional way)
01:05 – 01:35 Jagnjetina sa povrćem (Lamb with vegetables)
01:36 – 05:16 Sarma (Sarma – Balkan style)
05:17 – 07:30 Djuveč (Balkan Chicken Givetch)
07:31 – 08:28 Punjena Bela vešalica (Stuffed Pork)
08:42 – 11:57 Svadbarski kupus (wedding cabbage)
11:58 – 13:07 Turski Pide (Turkish Pide)
13:08 – 15:26 Kolenica u kupusu (Pork Knuckle in cabbage)
15:27 – 18:47 Juneći obrazi u saftu (Beef checks in sauce)
18:48 – 21:01 Srpska roštilj sablja (Serbian grill Sword)
21:02 – 22:13 Pljeskavica (Balkan Traditional Burger)
22:14 – 23:24 Ćuretina na mediteranski način (Turkey)
23:25 – 27:41 Jagnjeće i svinjsko pečenje (Roast Lamb & Pork)
27:42 – 35:05 Pljebaja (Burger & Sausage Sandwich)
35:06 – 46:52 Burek i pita ispod sača (Borek and Pie)

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Food in Serbia (15 meat recipes) Now you will see how we make sarma! Add the pre-cooked rice… Bake for about an hour. Are we making wedding cabbage now? That’s right. As we said earlier, all good dishes are simple. The rest… Everything is funny! Now we arrange cabbage, spices and meat.

A little red pepper.. Vegeta, you can add it but it is not mandatory. And now we add meat. We have some dried meat here. What meat are we using for this meal? We use pork and dried veal. But the most important ingredient is fat. Cabbage needs it! Now we put the meat again.

The more fat the better! I’ll add some more pork on top, a few more spices and that’s it! Now we put this container on fire for 4 hours. We will not touch anything for 3 to 4 hours and you will see after. It will be a kingdom of taste!

Do we put meat and salt in foil so that it will be juicier afterwards? Yes. Now we will add vegetables to the same sauce. After half an hour we continue… Add parsley and a piece of tomato Add onion and olives.

I present to you ovens from 1920. My grandfather made it and left it to us. What’s the temperature inside? At first, about 500 degrees, then reduce it a bit. That’s a great temperature for pork. Lamb meat is baked in slightly smaller ovens, come and let me show you. What is this here?

That’s our pepper. We are preparing the winter camp, we are getting ready. After you tried the brandy, now you’re going to try a piece of this meat… It’s really good. These are pure meat steaks. This is what our product looks like after 6 hours of low temperature pressing.

These are homemade sausages, smoked and stuffed with cheese. How many grams of meat does one portion have? 270 grams. 180 grams of minced meat and 90 grams of sausage. What is that? Spicy hot burger (Serbian version) 270 grams of meat.

These are homemade sausages that I made according to my recipe. They are filled with cheese. They are slightly smoked, that’s the recipe, and they are intended for grilling. These are chicken wings marinated with our spices, they are extremely tasty! Let’s go see how burek is made in Serbia.

Cvele, were you involved in this business before you opened 3 bakeries? Yes. Full 30 years. I started learning this job at the age of 13… I went to primary school. I have only seen this speed in Turkey.

Today we will prepare a pie with cheese, meat and greens. In the traditional way. This is how our grandmothers prepared food. This is Goran, a finalist in the pie and burek making competition. He has been doing this job for 15 years and is a great craftsman and a great man.

We pierce the dough in several places… After that, no air will remain inside and the pie will be much more beautiful and tastier. Cvele, how long have your bakeries been in business? The oldest bakery has been working for 5 years and the other two bakeries for about 2 years.

To prepare the filling, we use salt, pepper, blended onion and oil. This is how chicken pie crusts are developed. After that we bake pies. You can remove the ends of the dough if they are thick. These ends are thin and I won’t touch them. Thank you for watching. See also the previous video.