Serbia is an ancient state of the Balkan Peninsula. Its history is estimated for centuries, the same age has the Serbian cuisine with its ancient dishes and recipes. In the Middle Ages, the state of Serbia occupied a vast territory of the western Balkans and at that time the culinary delights of the Serbs and their culinary traditions began to form and form.
History of Serbian cuisine
The basis of the Serbian diet in the Middle Ages was meat dishes, dairy products, vegetables and bread. Without the use of spices and specific seasonings, almost no dish was dispensed. And now black pepper is present in almost all dishes, and Serb soups are eaten with the addition of parsley. Very fond of the Serbian national cuisine and spices such as red pepper, paprika, white pepper, bay leaves, coriander, cloves, garlic. Especially garlic, it is a frequent ingredient in many recipes in this country's cookbook.
Neighbors on the peninsula have contributed to the formation of the national cuisine of Serbia. After the Bulgarians, the Serbs willingly used fresh vegetables to prepare their dishes. There were recipes for various salads and began to use different ways of cooking vegetables - cooking, stewing and baking.
Also, the Bulgarians taught the Serbs to love dishes based on meat - lamb, pork or poultry. Do not mind Serbs try and fish dishes. From the cuisine of Bulgaria, the Serbs got not only the recipes and traditions of cooking, but also the ready-made names of these dishes. In order not to be confused with them, the Serbs left Bulgarian names for these dishes and now they sound the same in both languages.
The period of Serbia's stay under the rule of the Turkish sultanate left a trace in the kitchen of this country in the form of recipes for the preparation of Turkish sweets. Serbian culinary experts are now proudly presenting many oriental sweets in all their confectioneries for every taste.
The Hungarians of the Serbs borrowed a method of preparing dishes based on smaltz( pork fat).
Features of the national cuisine of Serbia, the best dishes
The Serbs recognize only two types of soups: regular soup and soup based on broth, with the addition of fried flour.
Another important ingredient is kaimak. It is impossible to imagine Serbian cuisine without its use. Preparation of kaimak is a process during which the milk is boiled and then cooled in special dishes. When it cools on milk, a film is formed, it is collected and laid in layers in specially prepared for this wooden barrels, in which milk foams begin to wander. In some cases, they are salted to improve taste. The longer the fermentation time of the kaymak, the more delicious the Serbs are. It is served as a savory snack or added to other dishes to give them a taste.
Popular in Serbia and shish kebab Razhnichi, it is fried on charcoal. And cutlets roasted on coals - pride of Serbian culinary men, served with finely chopped onion and red hot pepper pods, they represent a traditional Serbian dish.
The Serbs have recipes for baking their special bread, they sacredly honor traditions and never throw bread, and all the accumulated remains are allowed into kvass production. They love Serbs and pies, bake them with fillings of meat and fish, vegetables and fruits.