Serbs, Cuisine

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The Serbs (, ) are a South Slavic nation and ethnic group native to the Balkans.


Serbian cuisine is largely heterogeneous, with heavy Oriental, Hungarian and Mediterranean influences. Despite this, it has evolved and achieved its own culinary identity. Food is very important in Serbian social life, particularly during religious holidays such as Christmas, Easter and feast days, i.e., slava.

Staples of the Serbian diet include bread, meat, fruits, vegetables, and dairy products. Traditionally, three meals are consumed per day. Breakfast generally consists of eggs, meat and bread. Lunch is considered the main meal, and is normally eaten in the afternoon. Traditionally, Turkish coffee is prepared after a meal, and is served in small cups.

Bread is the basis of all Serbian meals, and it plays an important role in Serbian cuisine and can be found in religious rituals. A traditional Serbian welcome is to offer bread and salt to guests. Meat is widely consumed, as is fish. Serbian specialties include kajmak (a dairy product similar to clotted cream), proja (cornbread), kačamak (corn-flour porridge), and Gibanica (cheese and kajmak pie). Ćevapi are the national dish of Serbia. They are caseless sausages made of minced meat, which is always grilled and seasoned.

Serbia is also the birthplace of rakia (rakija in Serbian), which is a very alcoholic drink primarily distilled in fruit. This Serbian drink is also found throughout the Balkans as it has grown popular in Croatia, Slovenia, Montenegro, Hungary, Romania and Turkey. The most famous brand of rakia is "Slivovitz" or plum rakia or plum brandy, which is also the national drink of Serbia. Other more frequent rakia's are from pears while highly sought after are made from quince.

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External Links

  • WikipediaProject Rastko – Serbian cultural and historical research societyArticles about the Serbs by Westerners

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