Several dishes of Serbian cuisine trace their roots in the culinary traditions of the Ottoman and Austro-Hungarian empires.

In the South of Serbia, for example, it is the thin puff pastry of Turkish origin, together with peppers, that occupy a predominant role in the kitchen, while in the North, and precisely in Vojvodina, the dishes marry the most Western-style culinary philosophy of Austria-Hungary. In the central area of ​​the country, as in the Šumadija region, flavors and smells blend together, making the most of both cultures.

In everyday life, we ​​talk about Serbian cuisine referring primarily to meat specialties. Ćevapi, pljeskavica, kobasica, meat on a spit (pork and lamb), grilled meat are the basis of the menu of every Serbian restaurant, from Vojvodina to Southern Serbia, passing through the capital Belgrade.

Meat is accompanied by other foods such as kajmak, a handcrafted milk cream spread, kupus, or cabbage to be eaten cooked or raw, cut into strips very thin. Then there is no shortage of soups, very soupy dishes that for over a century have been an appetizer at every respectable lunch or dinner, prepared in various ways (with beef, pork, lamb, chicken, or fish).

10 typical dishes not to miss in Serbia

Pljeskavica

The national dish, a spiced meat patty mixture of pork, beef, and lamb, served with onions, kajmak (milk cream), ajvar (relish), and urnebes (spicy cheese salad), either on a plate with side dishes or as a hamburger with lepinja (flatbread).

Sarma

Grape, cabbage, or chard leaves rolled around minced meat (usually beef, pork, lamb, or veal).

Srpskiđuveč

Casserole prepared with tomatoes, peppers, potatoes, rice, hot chili peppers, diced pork, and onion, first fried and then baked in the oven.

Podvarak

A dish consisting of sauerkraut, onions, garlic, and meat such as roasted pork or bacon.

Pasulj

A popular Serbian bean soup that is traditionally prepared with white beans. The beans are usually simmered with sausage, bacon, or ham, and vegetables such as onions and carrots. Paprika, bay leaves, and garlic are commonly used as seasonings in the soup.

Gibanica

A traditional pie-like dish that combines phyllo dough with a creamy combination of cheese and eggs.

Perkelt

A stew is made from meat such as beef, lamb, pork, or chicken, simmered in a red sauce with lots of onions, garlic, and paprika powder, traditionally served with dumplings, boiled potatoes.

Karađorđeva šnicla

A dish consisting of veal or pork cutlet that is filled with kajmak (a type of fresh cheese), then rolled in breadcrumbs and fried in hot oil.

Makovnjača

A cake where poppy seed paste is placed between layers of dough. Raisins, almonds, honey, and orange peel can be added to the cake in order to enhance its flavors.

Ajvar

A traditional peppers-and-eggplant relish.

Šljivovica

A clear, potent drink that is distilled from fermented plums.

Tamjanika

Local white wine with light, floral, and refreshing taste.