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TODAY |
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Serbia |
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Copyright © 2010 SERBIA TODAY |
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SERBIAN KITCHEN |
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Serbian cuisine is derived from mixed traditions, mostly influenced by Mediterranean, Hungarian, Turkish and Austrian cuisines.
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Bean fillet in mushroom sauce Ingredients 2 cups of beans
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Preparation Sautée beans and mix with bread dipped in milk, flour, add eggs, spice, mix, shape bean fillet, roll them into bread crumbs. Dry Mushrooms cook in unsalted water, and fresh ones wash and chop. Cook onion and mushrooms, cover with flour, pour over soup stock and cook about 10/15 minutes. Flavor sauce by taste, cover with parsley and sauté bean fillets in the pan until golden brown. |
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Bajadere Ingredients for eight portion · 500 g of sugar · -1dl of milk · -100 g of butter · -300 g petit beurre biscuits · -100 g chocolate · -100 g walnuts
-300 g petit beurre biscuits
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Preparation Put sugar in the pot and pour milk in, add butter and boil. Remove from fire and add the ground biscuits and nuts. Assimilate the mass and divide in half. In one part mix half of melted chocolate. Cover a tray with foil and spread first the darker part, and over it the lighter. Pour glaze of the remaining chocolate over it, and when cooled cut in cubes. |
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“Prebranac” - Baked Beans Serbian style Prepare and cook 1 lb. of beans from Tetovo (place in Macedonia, famous for the quality of their beans). Throw out the first water you used and replace it with fresh water. Add 4-5 onions cut into very small pieces. Cook slowly until overdone. Once the beans are completely soft drain them completely. Clean and chop at least 2 lb of onions washed in cold water. Put oil in the pot and put it on the stove range. When oil is warm add the onions and sauté them over a low fire. Add paprika seasoning and turn off the stove. Prepare a deep dish that can be placed into the oven and line up the ingredients as follows: -layer of beans salted and seasoned with pepper; -layer of sautéed onion distributed evenly in the dish. Pour oil over the onion. Repeat this process until the dish is full, but make that the top layer is made up of beans. Cover again with oil and place in the oven to cook slowly (350F) for half an hour. The beans can be served cold or hot. |
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“Sarma” - Stuffed Cabbage ( Sauerkraut Leaves) This dish, made of all kinds of meat and vegetables, is considered to be one of the best Serbian winter dishes. Another reason is that it becomes even tastier when it is reheated few times. It is best to use a large, but not too deep earthen pot. Again it's best that the soured leaves come from a medium sized cabbage with thin leaves. You need three or four cabbage heads (sauerkraut)! The cabbage leaf filling is made up of: It's best to avoid the use of a normal meat grinder and chop finely all the meat ingredients by hand. Mix well, add pepper and salt, a bit of parsley and celery, half a cup of rice. If you prefer a hot dish, add some hot red pepper. The main rule is that each sarma should not be longer than 3 inches or in diameter more than 1 inch. Take the filling between your three fingers, put the fill on one leaf, roll it and place it on your palm. Close sarma with fingers, so the edge of the leaf is coming out. Press the parts that come out of your palm back into the cylinder role. Second step is to cover the bottom of the earthen pot with the olive oil and over which you place one layer of sauerkraut leaves. Place one layer of sarma, prepared before with all the filling and leaves you had. Over sarma goes one layer of dry pork sausages and dry pork ribs. Over it sprinkle some onion cut into small pieces and bit of parsley. Then put one layer of leaves over this, followed by a new layer of sarma. Continue this process until you fill the pot. When it is full, top off with sauerkraut leaves. At the end fill the pot with water and put it on the low fire to cook about 5 hours. Bon Appétit!
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“Stuffed roasted peppers |
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Ingredients |
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Preparation: Wash peppers, cover with hot water and then let it drain. Sauté chopped leek, grated carrots and celery in hot oil. Add peanuts cut into quarters and raisins, rice (uncooked), pepper, salt and dry spice and mix. Fill peppers with stuffing. Sort them in square pan with water bath, and put them to cook 30/35 minutes at 400 degrees. |
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“Dinstane snicle” - Pork scalopini |
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Ingredients -pork meat for scalopini -5-6 onions -3-4 cloves of garlic -salt, pepper -½ l meat broth Other ingredients -roasted potatoes ,½ kg mushrooms ,200 ml of white wine 100g grated cheese ,1 sour cream , 250 ml of milk ,salt and pepper ,oil, butter
Preparation: Wash the pork scaloppini , dry them with paper towel, thin them with a wooden gavel, put some salt over, pepper and fry on both sides on the hot oil in a skillet. Take them out and arrange them in a baking dish (cover the whole bottom part). Clean and cut the onion in small pieces and fry in the same oil in which the scaloppini were fried. When golden brown, take it out and place over the scaloppini. Put over it the garlic cut into small leaves, cover with meat broth and place in the over to bake. Leave it in the oven until the scaloppini are softened, and in another baking dish place the potatoes to bake. In the meantime rinse the mushrooms, dry them with a paper towel, and cut them into thicker leaflets. On one spoon of butter fry them while adding the white wine. They are done when all the liquid evaporates. Prepare the sauce: Melt the butter (size of a walnut), add one spoon of flour, and mix it while it becomes golden brown. Add paprika, mix; add sour cream mixed with milk and grated cheese and cook 1-2 minutes. Put salt and pepper. Serve pork scaloppini with prepared mushrooms and pour the cheese sauce over the baked potatoes. As a sauce could be used Pork scaloppini juice from the pan in which scaloppini were baked.. |
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Dried peppers (18 pcs) 1 spoonful of chopped parsley Celery |
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Trout in cream |
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Ingredients
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Preparation Clean and wash fish. Clean out trout fillets, sprinkle with lemon juice and salt. Leave fish to stand about one hour at cold place. Pour cream in a pan, and then place fish fillets rolled in flour. Sautee trout fillets on low fire. In meantime, mash the garlic and mix with the wine vinegar. When the fish is cooked, take out of a pan and put on hot plate and then cover with garlic, vinegar, and pour cream over it. Serve potato with fish prepared in this way. |
