What do yugoslavians eat

This filo pastry pie is filled with cottage cheese and egg and eaten in slices — though it can be made in a number of different ways, enjoyed hot or cold, and for a number of different occasions. In other parts of the Balkans, you may come across a sweeter version of gibanica , perfect for dessert. Either way, the filo pastry is usually deliciously soft yet crispy, the filling very more-ish.

It is lip-smackingly savoury, and some recipes add in a touch of black pepper or white wine vinegar to make it even more so. Some may find the term salad for this dish questionable, and prefer the word 'spread' to describe the unusual consistency of mushed-up salty cheese, sour cream, spicy chilli peppers, salt and garlic — plus any other spices the chef wants to throw in.

Regardless of how you choose to classify it, urnebes certainly unique. Whatever you fancy. Nobody travels just to try the jam, though when in Serbia you should make a concerted effort to seek out as many of its fruitiest breakfasts and desserts as possible. All it takes is flour, egg, milk, yeast and oil, and a good fry. Unsurprisingly, the main flavour is vanilla.

Rakija can be made with many different fruits. For a smoother ride, honey-flavoured rakija goes down with ease. The salad actually originated in Bulgaria but has become a staple of most nations in the Balkans.

Tomatoes, cucumbers, onions, peppers and white cheese combine for a majestic salad experience, if such a thing is allowed to exist. If one of the most successful rock bands in the country shares its name, the forecast looks good for this popular soup. A spicy soup pot punctuated with delicious river fish. It is a favourite in Vojvodina, and could well be the hottest dish on offer in the country. Mostly bad, but not entirely. The end result is magnificent — meat that simply drips off the bone without any struggle.

Have you hosted a barbecue and are unsure what to do with all that delicious leftover grilled meat? This meal obviously comes out at major events such as weddings and births, but it has found its way onto the menus at traditional restaurants of Belgrade and the rest nonetheless. The dish consists of cabbage and meat, nothing else, but hours are given to the two ingredients in order for them to slowly come together in the most wonderful way.

There you have it. As we say here in Belgrade , prijatno! We and our partners use cookies to better understand your needs, improve performance and provide you with personalised content and advertisements. To allow us to provide a better and more tailored experience please click "OK". Sign Up. Also, Austria brought the love for strudel, so a typical Slovenian potica is similar to the Austrian staple dessert. Serbia, being located at the crossroads between East and West, has developed its gastronomy with the help of various influences.

They stretch from the Middle East to Central Europe. Sarma is a sauerkraut roll filled with minced meat and rice. A more Mediterranean version of this dish is made with grape leaves instead of cabbage. The south of Serbia is famous for more spicy food.

Try the urnebes spread made of cream cheese and hot pepper along with cornbread for a typical Serbian breakfast or snack. Guaranteed to make your stomach growl! Food is actually part of the culture in the Balkans. People are traditionally very hospitable and good to their guests. When you visit someone, you will often be offered some snacks or meze usually some cut up cheese and sausage or ham , or even asked to have lunch with your hosts.

An old custom, still present in some areas, is serving slatko a preserve made of fruit or rose petals along with coffee. Taking a spoonful is considered to be good manners. In the fall and early winter, people from former Yugoslavia make zimnica. Zimnica is a way to preserve vegetables and fruit and consume them during the cold days. Let us paint the picture of just how extravagant this relish is. The word ajvar most likely comes from the Turkish word havyar which means caviar.

This condiment is made from roasted red bell peppers and garlic, while some kinds also contain eggplant. Another thing people prepare for the winter-time is homemade jam. Although you can buy jam in grocery stores, the process of making it is a joyous ritual for Balkan families. People who live in villages make jam and zimnica in general on large wood-burning stoves.

The usual fruits used are plums, apricots and rose hip, but nowadays people often make strawberry and raspberry jam as well. The Yugoslavia region has a strong coffee tradition.

Everyone will know how to make it. You will notice that the cafes are always filled with locals having conversations over a warm cup. We have a couple of recommendations and options. Every tourist should attempt to try at least one!