Home > Blossary: Serbian Cuisine
A blossary containing the terms related to traditional Serbian cuisine. Note: the blossary does not imply that the dishes presented here originated in Serbia, but that the dishes here are staple of Serbian diet and celebrations.

Category: Food

20 Terms

Created by: Silentchapel

Number of Blossarys: 95

My Terms
Collected Terms

Škembići (tripes) is a dish made from swine offal, stomach to be more precise. The stomach is cleaned, cut up and boiled with many different spices to make a strong broth.

Domain: Culinary arts; Category: Fish, poultry, & meat

Appetizers in Serbia are always served during weddings, slavas (family patron saint days) and other celebratory occasions. While there are some variation what this appetizer ('meze') may ...

Domain: Culinary arts; Category: Cooking

Peppers are used extensively in Serbian cuisine, and two varieties of pepper dish have stuffed peppers: peppers are stuffed with boiled minced meat and then left in a pot to boil, and the other ...

Domain: Culinary arts; Category: Cooking

Shop salad (šopska salata) is one of the most popular Serbian salads and is eaten, like other salads in Serbian cousine, along the main dish and not as an appetizer. It is made of bell peppers, ...

Domain: Fruits & vegetables; Category: Salad vegetables

Sarma is generally the center of Serbian celebrations. Rolls of saurkraut filled with rice and minced meat and then boiled with larger chunks of meat, it is generally eaten with sour milk and bread.

Domain: Culinary arts; Category: Fish, poultry, & meat

Russian salad is mostly enjoyed during slavas, weddings, New Year's, Christmas and other festivities. Generally, the recipe varies from family to family, but the stock recipe for this cold salad ...

Domain: Culinary arts; Category: Fish, poultry, & meat

Meat roasts are the centerpieces of every Serbian meals. Pig roast is usually eaten, with lamb roast being reserved for certain occasions (such as Easter and St. George's Day). Roasts are always made ...

Domain: Culinary arts; Category: Fish, poultry, & meat

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