Serbie

Ćevapi

Grilled minced meat fingers served in lepinja with raw onion and kajmak.

Pljeskavica

A wide grilled patty of mixed minced meat, served in bread larger than the plate.

Sarma

Sour cabbage leaves rolled around minced pork and rice, cooked with smoked meat.

Karađorđeva šnicla

Veal rolled around kajmak, breaded and fried, served with tartar sauce.

Pasulj

White beans slow-baked with onion, paprika and smoked ribs until almost dry.

Gibanica

Layered filo pie with white cheese and egg, served warm at any celebration.

Burek

Coiled pastry of meat or cheese, cut in wedges and eaten with yoghurt for breakfast.

Ajvar

Roasted pepper and aubergine relish made in vast quantities each September.

Kajmak

Salted clotted cream matured in wooden vessels, spread on hot bread.

Proja

Cornbread with cheese and yoghurt in the batter, cut into squares.

Podvarak

Sauerkraut baked under roast meat until it browns and dries at the edges.

Riblja čorba

Danube fish soup reddened with paprika, cooked outdoors in a kettle.

Punjene paprike

Peppers filled with rice and meat, baked in a tomato sauce with a spoon of cream.

Pihtije

Pork set in its own jelly with garlic, sliced cold in winter with rakija.

Urnebes

Fiery cheese-and-chilli spread mixed at the table beside grilled meat.

Vasina torta

Walnut and orange cake with chocolate cream, baked for slavas and birthdays.

Tulumba

Ridged fried dough soaked in cold syrup, sold by weight at bakeries.

Rakija

Homemade plum or quince brandy, measured by how many times it was distilled.

Slivovica

Plum brandy aged in oak, the version poured for guests you are trying to impress.

Boza

Thick fermented millet drink sold cold, sweet-sour and faintly alcoholic.