Belgrade 2.0

Serbian cuisine

Its hard to say which dish can be called typical Serbian. Serbian national cuisine is a basicaly a mixture of various meals from surrounding countries, only Serbs add more meat to it, and call it their own. Here are some typical Serbian specialties that can come before you in a plate when you go to a national restaurant in Belgrade.

Pecenje /pechenye/ – meat of a pig (svinjece) lamb (jagnjece) or veal (telece)
Cevapcici /Chevapchichi/ – grilled pig or calf meat, cyllinder shaped and usually with kajmak or onions
Pljeskavica /plyeskavitza/- Serbian burger, usually without the bun when ordered in a restaurant
Leskovacka muckalica – mixed meat sliced in tiny cubicles and served with hot chilli peppers
Karadjordjeva snicla or Devojacki san (roughly translated as Every girl’s dream) – large cyllinder shaped chunk of meat stuffed with kajmak, cheese and ham, usually comes with mayo and french fries
Prebranac – beans Serbian way
Papazjanija /papazyanya/- mixed pig, calf and lamb meat, all sorts of vegetables, roasted for 8 hours on mild fire
Teleca glava u skembetu – veal head with entrails (sorry, but you just had to know this)
Podvarak – roasted cabbage
Jagnjeca kapama – lamb ribs with spinach
Bosanski lonac – similar to Papazjanija
Gibanica – Serbian pie (not sweet, but with cheese)
Dimljena zlatiborska vešalica – smoked steak (made in a way they do it in Zlatibor, a mountain in Serbia)
Kolenica u kiselom kupusu – Red and salty beef in sauercraut (sour cabbage leaves)
Jagnjeca crevca u saftu – it’s best that this one remains without the explanation. Be brave and order it.
Pecenje sa raznja – Roasted meat of all kinds – most often pig or lamb
Culbastija /chulbasteeya/- grilled pork or calf steak with onions
Urnebes salad – like many specialities, this one comes from south Serbia too. it has chees, kajmak, garlic, chilli pepper, salt, oil and pepper in it. Usually very hot
Ajvar – type of salad made out of paprika, not neceserilly hot
Proja – type of tasty and heavy Serbian bread
Pihtije – pig or calf meat in jelly made of pig or calf meat
Cicvara, kachamak and popara – types of porridge
Corbast pasulj – bean soup, usually with big chunks of meat
Papci na kuma – this one is a surprise.
Šumadijska tepsija – this one too.
Pohovane telece nogice – Breaded calf legs
Duvan cvarci, or simply cvarci /chvartzi/– chips made out of pig. Sounds silly, doesnt it?
Suva kolenica – dry red beef
Dimljena rebarca – smoked ribs
Krilca na zaru – chicken wings roasted directly on fire
Kajmak – salty milk cream, very tasty and very strong (ca 7000 calories in a kilo)
Urmasice – sweeeet cakes.
Vanilice – this is what you might call “grandmothers cakes”
In most bakeries they make Burek – not a typical Serbian dish (more Bosnian, Albanian, Macedonian or Turkish) but you can find great burek in Belgrade too.

Finally, take a look at this short video introduction to Serbian food and customs by Novak Djokovic, one of Serbian tennis stars.

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Comment

1. Nicole Willson on 05/06/08 05:09 AM

   Hi! I came across this page via a Google search for Serbian cuisine. Looks like you have a pretty comprehensive glossary of traditional Serbian dishes.

   I write for Recipes Wiki and I recently came across a page on the wiki about Serbian cuisine located at http://recipes.wikia.com/wiki/Serbian_Cuisine . Unfortunately, I don’t know that much about Serbian cuisine and I’m trying to figure out if how well this article represents Serbian cuisine. This article comes up second in the Google search results for “Serbian cuisine”, and I’d like to make sure that it is accurate. If you could provide some input about the article, I’d really appreciate it.

   Thanks for your consideration.

   Best regards,

   Nicole Willson

2. Viktor on 10/06/08 01:17 AM

   I’d say that the articles over there and in the subcategories covering Serbian food are pretty good and detailed, based on my modest culinary experiences :)