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Врхунска традиционална српска храна | Српска кухиња
00:00 Top Traditional Serbian Foods| Serbian Cuisine
01:06 Gibanica
01:45 Pindzur
02:20 Vasina torta
02:55 Pirotska peglana kobasica
03:25 Bela chorba
03:59 Bundevara
04:30 Leskovachki voz
04:50 Pazarske mantije
05:12 Slatko od smokve
05:38 Zlatiborska prshuta
06:17 Pasulj
06:48 Proja
07:19 Sarma
08:08 Slatko od dunja
08:52 Reform torta
09:24 Srpska salata
10:00 Leskovachka muchkalica
10:39 Ćevapi
11:09 Pljeskavica
11:43 Burek sa sirom
Serbian cuisine is diverse, hearty, and influenced by a variety of cultures due to its location at the crossroads of Central and Southeast Europe. Here are some traditional Serbian dishes:
Ćevapi (Ćevapčići): Grilled minced meat, usually a mix of beef and pork, shaped into small finger-sized portions. They are often served with somun (flatbread), chopped onions, and a red pepper-based condiment called ajvar.
Pljeskavica: Similar to a hamburger, pljeskavica is a flat, grilled ground meat patty, usually made from a mix of beef and pork. It is commonly served with various toppings and condiments.
Sarma: Cabbage rolls stuffed with a mixture of minced meat, rice, and spices, cooked in a tomato-based sauce. The meat filling can be a combination of pork and beef.
Gibanica: A traditional Serbian pastry made with layers of thin dough and various fillings such as cheese, eggs, and sometimes spinach. It is baked until golden brown and is a popular dish for celebrations.
Ajvar: A roasted red pepper and eggplant relish or spread, often flavored with garlic and chili pepper. It is commonly used as a condiment or relish.
Prebranac: Baked beans, usually prepared with white beans, onions, and paprika. It’s a simple yet flavorful dish often served as a side.
Pita: A pastry filled with various ingredients such as cheese, potatoes, pumpkin, or apples. It can be sweet or savory.
Kajmak: A creamy dairy product similar to clotted cream, often served as a spread or topping for bread, especially with ćevapi.
Pasulj: A thick bean soup or stew, usually made with white beans, onions, garlic, and paprika. It can include smoked meats for additional flavor.
Rakija: A strong fruit brandy, often homemade and consumed on various occasions. Plum (šljivovica) and grape (loza) rakija are particularly popular.
These dishes represent just a glimpse of the rich and diverse Serbian culinary tradition. Keep in mind that regional variations exist, and different areas of Serbia may have their own specialties.
Traveling is a means to success do subscribe travel and taste Channel and like videos for further videos stay connected top traditional Serbian food and dishes to try when you are in Serbia Serbia or SAU is located in southeast Europe it is bordered by Hungary Croatia and Bosnia to the West
Romania and Bulgaria to the East and Macedonia Albania and monegro to the South the geographic position of Serbia especially regarding the Valley of the moriva river which is running between the Western and the eastern part of the region has resulted in Rich history as a path from Continental Europe to Greece
And Anatolia the historical occurrences influenced Serbian cuisine as well and it can be said that Arabic Turkish and astroh Hungarian Cuisines are those which had the greatest impact on Serbian culinary tradition a great number of today’s recipes are inspired or Modified by these dominant gastronomic Empires
Jona jonika is a pastry that that is common not only in Serbia but also Macedonia and Croatia this pie likee pastry is M of thin layed F or yeast dough that is filled with a creamy batter made of eggs and cottage or any kind of white Bal and cheese the other
Name of jaiku is Gara which means wrinkled as the method of preparation includes wrink in of the dough layers the pie is baked in a deep casserole like pot and its taste can vary according to preference salty with cheese and eggs sometimes even spinach is added or sweet with ground apples or
Pumpkin pin this dish is a typical traditional Balan mes food or spread that apart from Sai can be found in Croatia North Macedonia Albania and Bosnian Cuisine it is often compared to the popular red paprika spread Iva though the pin SE is lighter and milder as the vegetables are roasted mashed and
Then seasoned with salt and oil bell peppers tomatoes eggplants and garlic make the combination of this dish that can be served as a starter with white bul and cheese on the side and a shot of raaka bul and Plum grapper Vina torter Vina torter goes hand inand with reformed Tor when it
Comes to dessert choice and preparation for festive occasions in ser it is a real classic adored by almost any sweet tooth on the Balkans as it is simple tasty and decorative the Cena torto is made of a sponge cake full of ground walnuts covered with a filling made of butter oranges melted chocolate
And walnuts next The Filling is covered with what is known as Shia M merang made of egg whites and sugar before being topped with chocolate patapan coas patapan coasa is sausage made of meat of older animals such as goat stonies before sheep the name of this dish literally means iron
Sausage and it refers to the unusual flat shape of the sausage the flavoring added in this meat dish is made of a variety of spices such as garlic dried parsley or thyme crushed pepper spicy paprika and sometimes even dried leak bell corba bell corba is a chicken
Soup made of chicken breasts which in Serbia are referred to as white meat carrots potatoes onions parsley eggs some oil salt and pepper traditionally Bell coru is served as a main course in the winter or as a starter in the summer due to scorchingly hot bul and weather
As a main course Bell Coral is usually served with a piece of wheat bread on the side and a fresh salad seasoned with only oil salt and vinegar cucumbers or cabbage bundara bundara is a fragrant super delicious pumpkin pie that is traditionally prepared in Serbia but
Also in other parts of the ballans this B is made of an exquisitely thin filo dough that is stretched in sheets which are covered with a feeling of grated pumpkin sugar vanilla cinnamon and Nutmeg some versions include raisins or slash and chopped walnuts the bundara can be served hot or cold for breakfast
Or as a snack topped with powdered sugar Lovich Kos the name of this dish is quite a humorous note since it literally means a train from leovac Lovich Kos is a delicious combination of grilled meat that is served in generous quantities and usually shared with a group of friends
Or family along beer or wine pzas man yay an insanely tasty traditional Serbian dish whose flavor filling and texture resemble the popular Barac although the shape and the size is different pazaz manier are made of white flour dough which is stretched and stuffed with a filling made of fried
Choed onion ground beef salt black peppers and oil slat Co OD smoke slat Co OD smoke is one of the many tasty Serbian fruit preserves it is made of ripe figs smoke that are washed cleaned and boiled with a generous amount of sugar next lemon juice and lemon slices are added to add
Flavor and prevent crystallization finally after being cooked The Preserve is led to cool and stored in glass jars zlatos caputa zlatos kutu is a traditional smoked ham that originates from zlatar montanus region in the western part of Serbia zator kutu is made with an ancient method of preparation and preservation a piece of
High quality pork or beef is salted and then air dried or cold smoked with Beachwood for a month the pleasant climate in the region as well as the wood for smoking provide the distinctive flavor of the meat zator kutu is thinly sliced and then served as MZ food along
Traditional Bulan cheese dry fruits and a dose of wine Oraka page page is a delicious Serbian bean soup that is commonly served as a main dish it is made with white beans vegetables such as onions garlic and carrots and according to best recipe it is seasoned with bay leaves or mint and
Then cooked for hours until beans become soft next the soup is seasoned with salt oil and red paprika powder before the end of the preparation dry meat cuts naon or sausage is added pro pro is one of the most favored Serbian dishes for breakfast as a snack
Or a side dish it is basically cornbread made of cornmeal salt milk beet eggs and oil or butter these ingredients are mixed all together and then the batter is baked in the oven until its edges are formed into a Golden Crust this pastry has quite a dry texture therefore it is
Always served with either sour milk pav laacer SMA fresh tomatoes or a glass of yogurt s s is one of the many Serbian foods that originate from Turkey I otoman Empire it is present in the cuisines in other countries is in the Balan region and prepared in numerous
Versions however the basic staple recipe of these vegetable rolls is sourkraut or Vine leaves depending on the season summer or winter filled with a mixture of minced meat rice or Bulger red paprika tomato sauce and onions Leaf rolls are formed and then cooked in the
Oven for 4 to 5 hours when made with Vine leaves the S is served with a generous amount of sour milk on the side and a piece of fresh homemade bread while the winter Sauer craft version is usually paired with a piece of bread and a glass of red dry
Wine slat goad dunor if you visit a Serbian home it is very likely to be welcomed with a cup of strong Turkish coffee and slco a traditional preserve that is prepared with whole diced or grated fruits such as Quin apricot strawberry or figer the method of preparation is quite simple the fruit is
Cooked in water sugar and lemon juice until it gets the texture of marmalade latco is stored in glass jars the slatko Odun is a fragrant preserve made of quins often enriched with vanilla or cinnamon or lemon zest and chunks of walnuts most commonly it is served as a
Sweet after meal snack along with coffee or local Brandy reformed torto a mouthwatering amazing dessert reformed torto is a ser Ian cake consisting of sponge layers made of egg whites sugar breadcrumbs and walnuts covered with a filling full of butter melted chocolate egg yolks and sugar the top of the reformed toru is
Frosted with the same filling and then sprinkled with chopper or ground wallnuts this is one of the most popular cakes in Serbia that is almost always served on festive occasions and celebrations srup C Salata when considering food in Serbia any dish means nothing without a salad as a
Starter paired with a cold shot of rakia suup C salatu is a salad prepared with freshly square cut cucumbers tomatoes onions and peppers raw or roasted the vegetables are mixed together and then seasoned with oil and salt Spa salatu is often compared to the so-called shopska salad which contains the same
Combination of vegetables apart from the paprika and it is UN topped with white ball and cheese cow or sheep Lovich kach carika Lovich kach carika is traditional Serbian food who has earned its name from its place of origin the city Le kovak in southern Serbia it is a
Meat dish that contains a wide range of ingredients such as pork curs bacon roasted paprika tomatoes onions garlic and Chili Peppers most often the preparation of this dish means recycling of barbecue leftovers that are combined Sim and then seasoned with salt and pepper L kovich kach car is served warm
As a main dish with a piece of homemade wheat bread and a fresh salad on the side chiap the chiap are a real must vertical bar when it comes to trying Best Food Specialties not only in Serbia but also everywhere on the Balkans they are short meaty cylinders made of minced
Meat beef pork lamb ve mutton depending on region and preference after being seasoned with salt pepper and a bit of smoked paprika they are grilled and then served with pitu bread and freshly chopped onions on the side PES car vitza PES car vitza is one of the main meat dishes in Serbian
Cuisines which is actually the Bulan version of the American hamburger this delicious meat dish is made of minced pork ve and beef seasoned with salt pepper and paprika but minced garlic and onion are also added though a simple recipe the dish is quite hard to master to the level of
Excellence therefore if you go to Serbia people will recommend you exactly where to go and taste the real thing when it comes to pesar vit baras barck is one of the staple pie likee pastries on the Balkans this extremely greasy yet incredibly tasty pie originates from Turkey the Barak was
Introduced in Serbia around the 15th century as around cheese byy an interesting fact is that baric sasam is a dish that can be ordered mainly in Serbia Croatia and North Macedonia other Balan countries have a different approach in the preparation and nomination of this dish if you order
Barak in Bosnia and herova you will get meat pie while the cheese version is called cernica they also cut it and prepare it differently croatians on the other hand sometimes roll a barck into a coil this depends on the baker’s preferences most importantly barck is breakfast food to enjoy especially when
Paired with a glass of yogurt instruction before eat check food is H or Haram to subscribe travel and taste Channel and like videos for further videos stay connected