Serbian food
Welcome
Choose type of food…
MAIN MEALS
SALADS
Celebration and
other food
Aperitifs
DESSERT
Introduction
Introduction
• Serbian cuisine is a mixture of Hungarian,
Turkish and traditional Serbian food. In this
presentation you can find food from all parts
of Serbia. Some of the meals are from my
hometown, like Komplet lepinja. You have a
recipe for each meal and I hope that you will
prepare some of them and tell us if you have
enjoyed it.
• Enjoy yourselves!
Aperitive
• Sour cherry sauce
Main meals
•
•
•
•
•
•
•
•
Podvarak
Monarch cabbage (kaludjerski kupus)
Karadjordje’s steak (Karađorđeva šnicla)
Prebranac - Serbian Baked beans
Serbian Stuffed Peppers - Punjene paprike
Serbian casserole (đuveč)
Sour cabbage rolls (Sarma)
Leskovacka muckalica
Salads
• Ajvar
• Serbian tomato salad
• Tomato soup
Dessert
•
•
•
•
•
•
Salčići
Vasa’s cake
Vanilice
Dried Fruit Compote
Lazy apple pie
Plazma cake
Celebration and other food
•
•
•
•
Proja
Proja with cheese
Serbian Christmas Bread (Česnica)
Great cake for Serbian Orthodox traditional
celebration “Slava”
• Komplet lepinja
• SERBIAN CHEESE PITA
• Old bread sauce
Proja
Ingredients
1. 1 kg corn flour
2. Cup of water
3. Salt
How to make:
A kilo of corn flour salt and
mix with cold water that is
not much gusto. Bake in hot
oven for forty minutes
Proja with cheese
Ingredients :
1. 1/2 kg corn flour
2. 200 g cheese
3. 2-3 eggs
4. Cup of sour milk
5. baking powder
How to make:
Mix well. Add one teaspoon
of baking powder, and bake
in the preheated oven.
Podvarak
Ingredients
1. 6 large onions
2. 1 kg pickled cabbage
3. 1 cup water
4. Turkey, duck, goose or
fresh pork
5. Shortening or lard
Preparation Instructions
Dice 6 large onions and fry
shortening or lard. Use slow fire
and fry about 30 to 40 minutes.
Take the cabbage and place it in a
saucepan. Drain it and soak in cold
water for about 15 minutes, then
drain it and add to the onions. Mix
and fry it for 30 minutes. Remove
from fire, add a cup of water and
place upon it a turkey, duck, goose
or a piece of fresh pork and put it
into the oven to bake for 3 to 4
hours. The meat should be slightly
greased on top with shortening or
lard and salted and peppered to
suit.
Ajvar
Ingredients
Preparation
oven to 475 degrees. Place washed
1. 2 large eggplants, about 3 • Heat
eggplants and peppers on a baking sheet
pounds
with a lip to catch any juices, and roast
2. 6 large red bell peppers
until their skins blister and turn black,
about 30 minutes.
3. Salt and black pepper
• Place roasted vegetables in a heatproof
4. 1 garlic clove, finely
bowl. Cover with plastic wrap and let
chopped
them steam for 10 minutes.
5. Juice of 1 lemon
• Peel off and discard blackened skins,
stems and seeds. In a large bowl, mash or
6. 1/2 cup good-quality olive
chop vegetables, depending on how
oil
smooth or chunky you like your ajvar.
7. 1 tablespoon finely
Season to taste with salt and pepper. Add
garlic and lemon juice, and drizzle in oil,
chopped parsley (optional)
stirring constantly.
• Transfer to a glass dish and sprinkle with
chopped parsley for garnish, if desired.
Store covered and refrigerated for up to 1
week.
Monarch cabbage (kaludjerski kupus)
Ingredients
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
4 kg of pickled cabbage,
300 g pork,
300 g beef,
300 g lamb meat,
300 g sausage,
500 g of spareribs,
200 g cracklings,
400 g lean bacon,
salt and pepper to taste,
2 tablespoons cayenne pepper.
Preparation
•
•
•
•
•
•
•
•
Cut the cabbage in larger pieces.
Cut meat into smaller pieces and salt it. Do not
mix meat.
Wash spareribs in lukewarm water.
In the larger pot (or crock) of 5 liters put at the
bottom few sheets of dry bacon then add
layers by following order: cabbage, pork,
cabbage, sausage, cabbage, beef, cabbage,
spareribs, cabbage, lamb meat, cabbage,
bacon, cabbage, cracklings, cabbage. At top
put the bacon cut on sheets again, and a few
solid leaves of cabbage.
In the gallon of water mix salt, pepper and
cayenne pepper, and pour cabbage.
Add water to cover ingredients.
Place the cabbage on a moderate heat to cook
slowly. Do it four days, two hours every day.
Serve warm with hot pone.
Karadjordje’s steak (Karađorđeva
šnicla)
Ingredients
1. 500 g boneless pork steaks,
2. 150 g kajmak (Serbian creamy
dairy product) – you can use
some cream cheese instead,
3. 2 eggs,
4. flour,
5. bread crumbs,
6. salt.
Preparation
• Pound pork steaks until they
are thin and soft and on each
steak put a little kajmak (or
cream cheese).
• Wrap the meat into the rolls
and secure each piece with a
toothpick.
• Coat the steaks in the flour,
then dip them into beaten
eggs and finally roll in bread
crumbs.
• Fry in hot oil until golden
yellow.
Komplet lepinja
Ingredients
How to make
For one person you need:
1. 1 lepinja (a sort of flat bun)
2. 1 egg
3. 1 soup spoon of old Zlatibor
milk cream
4. 5 soup spoons of "pretop"
(fat and sauce of lamb or
pork roast -you can find it in
each meat bakery)
• Cut off the upper third of
lepinja. Grease the lower
part with milk cream. Stir
the egg and pour it over
milk cream. Press it a little
into lepinja put it into a hot
oven and bake it about 1O
minutes. When you take it
out, pour warmed pretop
over it.
Prebranac - Serbian Baked beans
Ingredients
1.
2.
3.
4.
5.
6.
7.
8.
500 g beans
300 g bacon
2 bay leaves
1 Serbian red pepper
1 kg onion
Oil
cayenne pepper
parsley leaf
Preparation
• Wash beans and place to cook. Add
head chopped onion, red pepper and
bay leaves. In another bowl, on a lot of
oil fry 1kg finely cut onion, and when
it is done, add chopped parsley leaf,
salt, pepper and cayenne pepper.
When the beans soften, drain them,
and in the aligned baking dish put,
alternately, beans, onion and finish
with bacon. Bake in oven 1h.
Serbian Stuffed Peppers - Punjene
paprike
Ingredients
How to prepare
1.
• Brown onions in oil. Take
from oven and cool before
adding the egg. Mix in meat
and rice. Add salt. Mix well.
Clean peppers and remove
seeds. Stuff peppers with
meat mixture.
Place in a dish with lid
suitable for ovens.
Poor water on top.. Add the
spices and sugar. Cook for
about an hour.
Add tomato sauce and cook
for another half hour.
2.
3.
4.
5.
6.
7.
8.
9.
Peppers(sweet, fresh, 9
medium)
Rice,100 gr
Ground Pork, 500 gr
Onions
Salt 1 tbsp
Mixed spices 3 tsp
Brown Sugar, 3 tsp
Packed Tomato Sauce, 2 cup
1 egg
SERBIAN CHEESE PIE
Ingradients
1. Large cottage cheese
2. 1-2 sticks butter
3. 1 lg. Philadelphia cream
cheese
4. 1/2 lb. Feta cheese,
crumbled
5. 5-6 eggs
6. 1 pkg. pastry layers (in
grocery stores) or 1 1/2
pkgs. thick dough leaves
Preparation
• Oil 16"x8" (or so) baking pan.
Put two layers of thick or 4
layers of thin dough leaves.
Sprinkle oil in between leaves.
Mix all of the above
ingredients and place a layer
over the leaves. Repeat layers
(2 thick or 3 thin) until pan is
full. Finish with leaves. Mix 1
egg and 1/2 cup of milk and
pour over the pita. Prick with
fork. Bake at 350 degrees for 1
hour.
Lazy apple pie
Ingredients
1.
2.
3.
4.
5.
6.
7.
8.
9.
200 g margarine,
100 g lard,
400 g sugar,
4 eggs,
2 cups of milk,
600 g flour,
1 sachet of baking powder,
vanilla sugar,
1 kg sour apples.
Preparation
•
•
•
•
•
•
Stir together 200 g of margarine and
100 g of lard, add 10 tablespoons of
sugar and 4 egg yolks and continue
stirring well.
Add 2 cups of milk, 600 g of flour
mixed with a baking powder and
vanilla sugar. Knead the dough.
Put more than half of dough in
greased baking pan, then well beat 4
egg whites with 6 tablespoons of
sugar and pour over the dough in the
pan. Add 1 kg of sour grated apples
to all of that.
Spread the rest of the dough to form
the crust that fit pan shape and place
it over filling.
Place the pie into the medium heated
oven and bake until the crust is
golden brown.
Sprinkle powder sugar over warm
pie.
Sour cherry sauce
Ingredients
1. 400 g pitted sour cherries,
2. a little cinnamon,
3. lemon peel of lemon half,
4. 4 grain saccharin,
5. salt,
6. 3 tablespoons flour,
7. 1 dl sour cream.
Preparation
• All pitted sour cherries season
with a little cinnamon.
• Put cinnamon seasoned pitted
sour cherries, a lemon peel of
lemon half, 4 grain saccharin and
salt in a pot, pour over water to
cover all ingredients, and cook.
• 3 tablespoons of flour stir with 1
dl of sour cream.
• When water with sour cherries
boils pour flour – sour cream mix
and cook until it boils again.
Serbian tomato salad
Ingredients
1. 500 g tomatoes,
2. 150 g onions (young or
mature),
3. 200 g cucumbers,
4. 1 hot pepper,
5. a bunch of parsley,
6. 80 g oil,
7. salt to taste.
Preparation
•
•
•
•
Clean and cut onions. If it is a mature
onion, slice into strips, if the onion is
young – cut into rings. Sliced onion,
mature one, wash to remove the
bitterness. At the same time crumple
it a little.
Fresh cucumbers wash, peel and cut
into rings or half rings. Wash
tomatoes (choose only healthy, hard
ones) and cut into pieces that are
suitable for a fork prick. Cut
peppers into thin strips.
All combine with onions, add salt to
taste and pour oil. Stir carefully to
keep the whole tomato pieces.
Pour into a salad bowl and sprinkle
finely chopped parsley.
Serbian casserole (đuveč)
Ingredients
Preparation
1.
•
600 g meat (half beef and half pork,
or pork only),
2. 100 g dried bacon,
3. 150 g dried sausages,
4. 2 onions,
5. a handful of rice,
6. 4 medium sized potatoes,
7. a bunch of parsley,
8. 1 tbsp of dried vegetable seasonings,
9. oil,
10. salt,
11. pepper,
12. 1 kg of frozen vegetables (eggplant,
carrots, green beans, peppers,
tomatoes).
•
•
Cut the meat into cubes, bacon into
strips, sausage into slices. Chop
onions. Peel and cut potatoes into
small cubes.
Heat the oil and fry onions, bacon
and sausage. Add meat, pour 1.5 dl
of water and add seasoning of dried
vegetables. Simmer all together for a
little while. Add potatoes and rice.
Continue simmering. Add
vegetables, finely cut parsley, salt
and pepper. Pour water to cover the
ingredients.
Put casserole in the preheated oven
with lid on and bake for 30 minutes.
Remove the lid and bake for another
20 minutes. Total time of 50
minutes. Serve warm.
Plazma cake
Ingredients
1.
2.
3.
4.
5.
6.
7.
Plazma biscuit 400 grams
Margarine 125 grams
Walnuts, 1 cup, (chopped)
Dried fruits and jelly candies 100
grams
Orange and apricot juice drink 1
cup (8 fl oz)
Heavy Whipping Cream, 500 ml
Chocolate 100 g
Directions
• All ingredients (including
crushed cookies) are mixed
(melt margarine to ease the
process) and formed into
any cake shape you like (this
is great for children's
birthdays). Top with
whipping cream.
Old bread sauce
Ingredients
1. milk,
2. old bread,
3. finely chopped onion,
4. finely chopped garlic,
5. little water,
6. pepper,
7. dried vegetable seasoning,
8. cayenne pepper.
Preparation
• Soak bread in milk and then
grind all together in a blender.
• Briefly fry finely chopped
onions and garlic in a
saucepan.
• Pour a little water, add pepper,
dried vegetable seasoning,
cayenne pepper and simmer
for a while.
• Then add grinded bread and
all simmer over low heat for
another 10 minutes.
Tomato soup
Ingredients
1. 1 liter of cooked tomato
juice,
2. 1 tablespoon of flour,
3. 1 teaspoon of sugar,
4. 2 basil leaves,
5. salt,
6. pepper,
7. 50 g butter.
Preparation
• Fry one tablespoon of flour in
oil and add cooked tomato
juice to it. If you do not have
a cooked tomato juice, you
can add tomato paste tube
with one liter of warm water.
• When tomato is cooked, add
the salt, sugar, pepper, basil,
and cook for 15 minutes.
• You can add pasta or rice to
soup.
• When you serve soup, butter
can be put into each plate.
Dried Fruit Compote
Ingredients
1. 1 1/2 pounds dried fruits
(prunes, apricots, figs,
apples, peaches, pears,
berries)
2. 8 cups water
3. 8 whole cloves
4. 2 cinnamon sticks
5. Lemon zest, optional
6. 1 cup sugar, or to taste
Preparation
• In a large saucepan, place fruit,
water, cloves, cinnamon, zest, if
using, and sugar. Bring to a boil,
stirring frequently, and simmer,
covered, for about 20 minutes or
until fruit is tender and syrup has
thickened slightly. Add more
water if you like a liquidy
consistency or reduce by further
simmering for a thicker compote.
• Cool in an ice water bath and
transfer to impeccably clean
containers. Refrigerate for up to 1
week.
Vanilice
Ingredients
•
1.
2.
3.
4.
5.
250 g ground walnuts
250 g lard
250 g sugar
4 eggs
flour (c. 500 g, but prepare
more)
•
6. apricot jam
7. 200 g icing sugar
8. vanilla sugar or vanilla pod •
•
Preparation
Mix lard at room temperature with sugar. Add
eggs, and in the end, walnuts. Switch to dough
kneaders on your mixer and start adding flour
gradually. The recipe states that so much flour
should be added "as the dough will soak up",
which means a compact mass that doesn't stick to
your fingers but is soft nevertheless. Depending on
the size of the eggs, this is about 500 g of flour, but
be prepared to add some more until the dough
looks like mine, pictured above (finish kneading by
hand).
Mix icing sugar with vanilla sugar or cut and
deseed the vanilla pod and add it to the icing sugar.
We used vanilla sugar when I was little because
vanilla pods were unavailable and expensive, but
go for the real thing if you can get hold of it.
Pre-heat the oven to 200 degrees. Line a shallow
baking tray with greaseproof paper. Roll out your
dough on a surface dusted with flour so it doesn't
stick. The dough should be about 3 mm thick. Take
a smallish round form and cut out circles which
you should arrange on the tray (no need to space
them, they will hardly change during baking) and
bake for about 5 minutes, just until they start
changing colour.
Glue two discs with apricot jam and roll them in
vanilla icing sugar. Keep in a cookie jar for
everyone to enjoy, they will hold for weeks.
Sour cabbage rolls (Sarma)
Ingredients
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
2 medium sized heads of pickled cabbage
(about 20 good leaves),
750 g mixed minced meat (more beef, less
pork),
a smaller peace of smoked bacon,
some smoked pork ribs,
6 onions,
1 cup rice,
3 dried red peppers,
1 tablespoon of flour,
1 cup of oil,
salt,
pepper,
dried vegetables seasoning,
Laurel Leaf,
ground red pepper.
Preparation
sourness
of sour
cabbage,
leaves
• Taste
In the
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acidity
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While
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add
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pepper, dried vegetables seasoning and add rice.
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• cabbage
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and
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hot water.
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Pour
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cabbage
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the
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boils),
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at medium
• water
Finished
cabbage
rolls
removetemperature
from the for
20
minutes.
oven
and serve with pieces of smoked
bacon and pork ribs.
Great cake for Serbian Orthodox
traditional celebration “Slava”
Ingredients
1.
2.
3.
4.
5.
6.
7.
8.
9.
Preparation
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1.5kg of flour,
30kg yeast,
4 yolk,
4 tablespoons sugar,
piece oils,
lemon peel,
milk,
1 egg yolk,
salt.
Salčići (Pork fat puff pastry)
Ingredients
•
•
•
1/2 kg leaf fat
3 Tbsp flour
1 Ts salt
•
Dough:
•
•
•
•
•
•
•
•
•
1 kg flour
a cube of fresh baker's yeast (35 g)
3 egg yolks
4 egg whites
5 Ts sugar
1 Tbsp lard
salt (to taste)
500 ml milk
icing sugar
Preparation
•
•
•
After you've processed the fat, mix it with the three
tablespoonfuls of flour and the salt. Leave in fridge
for at least 30 minutes. In the meantime, prepare
your dough. Mix the yeast with sugar and warm
milk. Add to flour, together with the lard, the salt
and the eggs. Save the extra egg-white, you will need
it later.
Knead into a smooth dough and roll out with a
rolling pin to shape a big rectangular. Visually divide
your rectangular in thirds - spread half of the fat
mixture on it, leaving one third (for instance, on the
left hand side) uncovered. Then fold this third over
the greased middle third, and fold the right hand
side third on top of it. Roll out and leave to rest for
20 minutes. Repeat this using the other half of the
fat and leave to rest for another 20 minutes.
At this point, I'd advise you to split the dough sheet
in half, because you'll need more space to roll it out
thin (c. 5 mm). Cut out 12 x 12 cm large squares and
brush the edges with the remaining egg white. Put a
dollop of your filling (be it nut, jam or minced meat
if you prefer your salčići in savoury disguise) in the
middle and fold to make a triangle. Bake on a sheet
of greaseproof paper for about 20 minutes at 200° C.
While still warm, roll in icing sugar.
Serbian Christmas Bread (Česnica)
Ingredients
1.
2.
3.
4.
5.
1/2 l milk,
1 packet of yeast,
2 eggs,
pinch of salt,
flour as needed (about 1
kg),
6. silver or gold coin.
Preparation
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Dissolve yeast in little lukewarm milk. Beat one egg and
add to yeast. Add salt and stir, gradually adding the flour
and pouring the remaining lukewarm milk until you get a
smooth dough.
When the dough is stiff enough, start kneading it. Cover
well kneaded dough with a clean cotton canvas cloth and
leave it to rise.
As soon as you notice that dough started to rise, place it
onto kneading board and gently knead again. Dough for
česnica should not rise completely, only partially – as a
Serbian flat bread (pogača) dough.
Česnica is also shaping same as Serbian flat bread –
pogača. While shaping, place a coin inside the dough. If
you do not have a silver one, you can put a coin made of
some other stainless metal.
Place česnica into a greased baking pan.
Using edges of a small twig, make some patterns along
the top surface of česnica. Twig of badnjak (similar to
Yule log) it usually used. Use a soft brush to spread
beaten egg all over patterns and surface area.
Bake in a preheated oven until česnica gets to be golden
brown. The initial oven baking temperature may be
higher, but later reduce it.
Baked česnica wrap in a clean white napkins, leave to
stand for a while, and bring to the table while it is still
warm.
Leskovacka muckalica
Ingredients
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
4 tablespoons butter or margarine
4 tablespoons vegetable oil
2 pounds boneless pork, thinly sliced
and cut into long strips about
1/2 inch wide
3 medium onion, cut crosswise thinly
and separated into rings
2 tablespoons flour
3 tablespoons hot paprika
powder(cayenne powder)
1 green bell pepper, seeds removed, cut
lengthwise into strips
1 red bell pepper, seeds removed, cut
lengthwise into strips
1 yellow bell pepper, seeds removed,
cut lengthwise into strips
2-3 Serranos fresh or canned, cut
crosswise into small rings
1 cup beef stock
3 tablespoons tomato pasta
2-3 large garlic cloves, minced
1 teaspoon salt
1 bay leaf
Preparation
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Heat 2 tablespoons of butter and 2 tablespoons of oil
together in a large pot. When the oil is very hot, add
the pork in batches and brown on all sides, about 5
minutes. Remove pork.
Add the remaining butter and oil to the drippings in
the pan. When hot, add the onions and cook them
over medium heat, stirring constantly, until they are
soft and golden colored. Sprinkle the flour and
paprika powder over the onions and cook for 2
minutes longer, stirring constantly. Reduce the heat
and add the pork and the sliced peppers, beef stock,
tomato paste, minced garlic, salt, and bay leaf. Stir to
mix well. (There will seem to be not enough liquid in
the mixture, but don't panic and add more stock. As
the paprika cooks, it will release plenty of moisture.)
Increase the heat to bring the mixture to a boil. Then
reduce heat to low, cover the pot, and let the
muckalica simmer for 1 to 1 1/2 hours. Stir the
mixture occasionally.
Serve muchkalica with white rice, a green salad, and
hot cornbread. Yield: 6 servings.
Vasa’s cake
Ingredients
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
5 eggs
5 tbsp caster sugar
6 tbsp ground walnuts or
almond
1tbsp flour
juice 1 orange
FOR THE FILLING AND
TOPPING:
250 gr. ground walnuts
4 egg yolks
5 tbsp caster sugar
150 gr. butter, soft
50 gr. dark chocolate
1/8 lit. milk
1 orange
300 ml. double cream
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Preparation
Serves: 10-12
Preheat the oven to 180 °C/350 F/Gas 4.
Grease and base line 23 cm/9in round cake tin with greased
greaseproof paper.
In a bowl whisk together the egg yolks and caster sugar until pale
and fluffy.
Add walnuts and flour and combine all. In another clean bowl
whisk egg whites to the stiff peak stage and carefully fold them into
the egg yolk mixture, bit by bit, using a metal spoon.
Now pour the mixture into the prepared cake tin and bake it for
about 30 minutes.
When it is baked, leave it to cool and than transfer to serving plate.
Pour orange juice over cake and prepare the filling. For the filling
melt chocolate and cool a little.
In a saucepan put milk and 1 tablespoon sugar and heat it to boil
and then pour over ground walnuts and mix well.
Add melted chocolate, grated zest and juice of orange and combine
all.
In separate bowl whisk egg yolk and sugar until pale and add to
chocolate mixture and finally add butter and mix well.
Spread the filling over the cake, it will be thick like one layer of
cake.
Chill in the fridge for about 2 hours.
Then whip the cream and spread over and around the cake.
Can be decorated with grated chocolate.
Lepinja
Plazma