Ajvar is a Serbian roasted eggplant-capsicum mixture, sometimes referred to as vegetarian caviar. It can be mashed or left chunky, depending on personal taste, and…
Palatschinke is a thin crêpe-like variety of pancake. While the dessert is most common in South and West Slavic countries, it is also generally known…
Bundevara is a common Serbian sweet pie made with grated pumpkin and filo pastry. A number of Serbian pies are made with filo, called “kore”…
A Serbian pie could, in general, be named in two ways: according to its mode of preparation, or according to its filling (although not every…
Pogacha is a white bread claimed by Serbians, Croatians and Macedonians. It is similar to Italian Vienna bread in texture and flavour and there are…
Kolache (also spelled kolace, kolach, or kolacky, from the Czech and Slovak plural koláče) is a type of pastry that holds a dollop of fruit…
Croatian krafne or pokladnice, Bosnian (krofne), Serbian (krofne) and Slovenian (krof) are filled doughnuts. They are round and usually filled with jelly, marmalade, jam or…
This recipe for Serbian Lenten pogacha, also known as pogaca, uses no eggs, milk or butter, so it is perfect for a fasting meal, like…
Pljeskavica are Serbian hamburgers popular in one form or another throughout the Balkans. The name for these meat patties comes from pljesak, a word meaning…
These watermelon preserves from Serbia use only the white rind of the watermelon, and a good slatko should contain whole chunks of fruit so don’t…
A number of Serbian pies are made with phyllo, called “kore” in Serbian language. A common Serbian pie not made with phyllo is called “štrudla”.…
Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, put in a glass jar with…
Urnebes is a salad characteristic of Serbian cuisine, originated in southern Serbia and is usually served as a side dish with barbecue. It should be…