Kategorija: Serbia

Serbian cuisine was influenced by Turkish, Hungarian, and Greek food The cuisine is influenced by Turkish, Hungarian, and Greek foods. The most common foods include pasulj (stew made of beans and pork ribs), sarma (cabbage leaves stuffed with minced meat and rice), roštilj (barbeque, grilled meats), cevapcici (small, elongated minced meatballs served with chopped onions), and punjene paprike (stuffed peppers). Roasted pork or lamb, served with potatoes, is favored on special occasions. Typical cheeses include kajmak (made from the skin of boiled milk) and sjenicki sir  (a hard cheese often crumbled on šopska, a Greek-style salad). Locally grown produce includes cabbage, lettuce, tomatoes, potatoes, carrots, sweet peppers (paprikas), apples, pears, watermelons, and strawberries. Bread (usually white) is eaten with each meal, and wine is served at the main meal. Coffee and juices are also consumed; tea is taken more during illness. Since the workday begins at 8 AM or 9 AM, people usually have their breakfast (dorucak) at 10 AM, which in rural areas can be a substantial meal. The main meal of the day is lunch (rucak), around 2 PM or 3 PM. This is usually a heavy meal that includes soup and a meat dish. Dinner is usually a light snack. If you are a guest in a Serbian family, you should eat more than you can :) Guests invited to dinner are served meze (an antipasto of cheese and sausages) before the meal. When entertaining, it is important to offer more food than can be eaten; this is a sign of hospitality and wealth. Guests are offered food consistently during the meal, and it is customary to decline before accepting. Once guests have declined another helping once or twice, many hosts will not press them further. Guests are expected to finish all of the food on their