A savory Serbian pastry, with a lightly herbed dairy filling between layers of delicate fillo dough.
With Ottawa's annual Serbian Festival underway this Labour Day long weekend, what better time than now to learn how to make Serbian style cabbage rolls?
Delicious, creamy three-layer Serbian ombre no-bake sand cake made with only six ingredients is a fun dessert to make when you’re short on time!
Prebranac is one of the staple dishes of Serbian cuisine. It is one of the classic comfort foods of Balkans, a casserole of caramelized onions and white beans.
Gibanica is a Serbian pastry with cheese that is usually eaten for breakfast or with a meal at lunch or dinner. It is very filling and best eaten when it is freshly served out of the oven. It is a quick and easy recipe to prepare at any time of the week and even for special occasions.
Potato salad could be served hot or cold, alone (for vegetarians)or as an addition to a main meal (fish or meat)or with the mayonnaise, cooked eggs and parsley.
Prebranac or baked beans is one of the most famous and popular dishes in Serbia. In almost every gastronomic guide through Serbia, you will find prebranac marked as a dish you must try.
Djuvec is a very popular casserole in Serbia that features a variety of vegetable and your choice of meat. Can easily omit the meat for a vegetarian dish. Enjoy!
Serbian lamb vegetable soup is a favorite year-round, but it is often the first course of a splendid feast for Easter, the holiest day of the year.
Forget about fast food chain places and make yourself a real burger. This big Serbian guy is bursting with flavor!
We already talked about Serbian culture and how devoted they are to their traditions and beliefs. Orthodox fasting is one of those long-established customs that a high percentage of the Serbian population (those who are religious) honor to this day. The tradition is passed on, generation to generation, and involves abstaining from eating certain food types, like ...
Česnica is a Serbian bread served on Christmas morning. A silver coin is baked inside and whoever finds it will have good luck.
Djuvec (pronounced JOO-vech, with a hard “j” as in “jingle”) is a hearty Serbian casserole of veggies, meat, and rice that comes together easily with just a
Forget about fast food chain places and make yourself a real burger. This big Serbian guy is bursting with flavor!
Vanilice are bite-sized Serbian Vanilla Cookies that are seriously addicting. With a nutty sweetness and a soft jam filling, they're the perfect recipe to add to your next cookie platter! For best results, this dough needs to be chilled for 2-3 hours before cutting and baking. These cookies are traditionally made 1-2 days before serving, to allow the flavors to meld together and the cookies to soften.
Winter months in Serbia are usually warmed with good wine and even better food that follows Serbian Slavas. Slava is a symbol of tradition and an ode to
One of the most famous products of traditional Serbian cuisine- kajmak is made by gradual heating of raw milk to boiling and cook on low temperature for several hours. When cooking is finished, the milk is cooled and removed from the surface of the top layer and left to ferment. The procedure of kajmak production is usually based on the traditional method of manufacture, which results in products of uneven composition and quality. Kajmak has a rich flavor with an unforgettable smell and taste. In Serbia mainly produced in the homes, in the traditional way and can be purchased at the markets. The industrial production of kajmak is low and does not reach the quality of home. The best kajmak comes from mountainous areas, where cattle are raised on fragrant pastures. Kajmak is a thick creamy dairy product In Serbian cuisine kajmak is used as a simple side dish with traditional specialties, with cevapcici, pljeskavica, kacamak, proja, etc. as well as the obligatory ingredient of all specialties. The true lovers of kajmak will tell you that it is still the best when it is eaten with hot proja. Serbian Proja Recipe The main ingredients in proja are ground corn, oil, water and salt. For better taste use butter, eggs, and milk. Proja can be served in several small rolls shaped by a muffin pan. Ingredients: 5 cups corn grits 2 cups all-purpose flour 2 teaspoon salt 2 cups milk 3 eggs 200 ml oil Directions: Mix eggs, milk and oil in big bowl. In another bowl, mix flour, corn grits and salt. Combine dry and wet ingredients. Fill greased muffin tins 2/3 full. Bake 30 minutes at 250°C. The cornbread should be crusty on all sides. Serve warm and top with kajmak.
This recipe for Serbian nut roll or orehnjaca is made with a yeast dough and walnut filling. It is a traditional dessert served year-round.
Looking for a tasty stuffed peppers recipe? Stop looking, you've found a simple & traditional Croatian recipe, known in Croatia as punjene paprike.
Prebranac or baked beans is one of the most famous and popular dishes in Serbia. In almost every gastronomic guide through Serbia, you will find prebranac marked as a dish you must try.
koljivo, recipe
Serbian domestic chicken stew can be prepared and served weekly as very tasty main meal (lunch) always followed by many kinds of salads as an contribution.
We are very fortunate to have a wonderful variety of ethnic restaurants in the Milwaukee area. There are high-end French, Italian and ...
This Serbian coleslaw recipe is made with vinegar and oil instead of sour cream or mayonnaise. Let it sit for several hours or overnight before serving.
With its sweet and sour dressing, krompir salata is a departure from our go-to potato salads – French potato salad and mum’s potato salad. I made it to accompany these outsized Serbian hambur…
New Year’s Day traditions invariably involve resolutions, a fresh start and the consumption of certain foods which are believed to hold th...
koljivo, recipe
Kajmak (or kaymak) is a Serbian/Croatian/Macedonian unripened (not aged) cheese similar to clotted cream still made in many kitchens today.
Moussaka is a casserole-type dish made by layering potato rounds and ground beef, which are then baked together and finished off with an egg, milk, and sour cream topping.
Ever since I moved to WA, I've been craving stuffed peppers. Since Svetlana is not around to make them for me, it was becoming obvious that...
Winter months in Serbia are usually warmed with good wine and even better food that follows Serbian Slavas. Slava is a symbol of tradition and an ode to
This Serbian burger will make you forget about all those other burgers from fast food chain places from the very first bite!
Easy No Knead Pogača ~ Pogacha ~ Serbian Flat Bread Pogacha (POH-gah-cha), also known as pogaca, is a bread eaten in Serbia, Croatia and throughout the former Yugoslavia. Many recipes abound for pogacha over the web but most, if not all, breads are kneaded. Not this one! Trust me! Mix and let rise in the same bowl. My hands do not touch this dough. When I was younger I would go visit my Teta (aunt) in Canada and every morning she would have fresh bread made before I woke up. Nothing like the smell of fresh bread wafting through the house. So I got up early one day and watched her make it. So easy….thanks Teta Seka! Bake Time: 40 to 50 minutes * Ingredients: · 1/2 cup warm water with 1 tsp of sugar · 1 package active dry yeast · 3 teaspoons salt (1 Tbl) · 1 ½ cups water · 3 tablespoons vegetable oil · 4 1/2 to 5 cups all-purpose Preparation: 1. In a 2 c measuring cup, dissolve yeast in ½ c warm water with sugar. Let proof (5 to 10 min). In a large bowl add 4 cups of the flour and salt and make a well. Add yeast mix and 3 T oil then the remaining 1 ½ cups water and mix with spatula until mixture is smooth. 2. Add the remaining flour, a little at a time, until you can no longer mix by hand with spatula, 2 or 3 minutes. (You may not use the entire 5 cups of flour) DOUGH WILL BE STICKY. NO KNEADING IS REQUIRED. Do not be tempted to add more flour like you would if you kneaded the bread, this pogacha is more lighter in texture. Clean around the top of bowl and spray with PAM, cover and let rise in a warm place until doubled, 35 to 40 minutes. Heat oven to 360 degrees. Punch dough and ‘dump’ it into a greased round pan or shape into a round loaf onto a greased sheet pan. Let rise for 20 minutes in a warm place. Sprinkle top of bread with a pinch of kosher salt and a quick spray of PAM. Bake 40 minutes * until golden brown. Let cool completely on a wire rack before cutting……or just pull it apart and enjoy hot with a piece of butter or cheese in the middle!!! This was mixed by hand with the spatula. Dough never leaves the bowl. How easy is that????? *This took about 40 minutes in my electric oven but takes 50 minutes in my new gas oven, so check time until it is golden. You can tap the bottom to hear a hollow sound signaling it is done. Sometimes I’ve cranked up the oven to 400 in the last 10 minutes if it seems like it’s not browning. Some people cover their out of the oven bread in a cotton towel to retain the moisture. I only do this if I forgot to set a timer and baked it too long Don’t be afraid to add toppings on this like olive oil drenched sliced sweet onions, chopped rosemary or cheeses right before baking. Prijatno! This recipe is lenten
