Serbian cuisine

Baklava (, or ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with either syrup or honey.

Goulash (, ) is a meal made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

Paprika is a spice made from dried and ground red peppers, Capsicum annuum. It can have varying levels of heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. The milder, sweet paprika is mostly composed of the fruit of the pepper with most of the seeds removed; whereas some seeds and stalks are retained in the peppers used for hotter paprika.

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

dairy product produced by souring heavy cream, popular in Eastern and Central Europe

Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe.

Pierogi ( ; , ) are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato and twaróg cheese, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both.

Ćevapi (, ), known as kebapi () in North Macedonia, is a grilled dish of minced meat found traditionally in the countries of southeast Europe. It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Slovenia, Croatia, Kosovo, Montenegro, North Macedonia, and Romania.

Sujuk, sugou or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Anatolian, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Egypt, Sudan, Armenia, Azerbaijan, Bosnia and Herzegovina, Albania, Georgia, Bulgaria, Kazakhstan, and Kyrgyzstan.

A ' (; ), also known by the names Napoleon in North America and Post-Soviet countries, vanilla slice in the United Kingdom, and custard slice', is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.

A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, , in Czech bábovka [ˈbaːbofka], and, in France, kouglof '''', kougelhof, or kougelhopf, in the Netherlands tulband, short for tulbandcake'') is a cake traditionally baked in a distinctive ring mould, similar to Bundt cake, but leavened with baker's yeast.

cold salad found all through Southeastern Europe

Pirozhki (, ; ; see also other names) is the Russian name for baked or fried yeast-leavened boat-shaped buns with a variety of fillings in Russian and Eastern European cuisine in general. Pirozhki are a popular street food and comfort food. They are especially popular in countries with large ethnic Russian communities, and may also be found in other parts of the world.

Syrniki (; ; ) are fried Eastern Slavic quark (curd cheese) pancakes. They are a part of Belarusian, Russian, Ukrainian, Latvian (biezpiena plācenīši) and Lithuanian cuisine (varškėčiai). In Russia, they are also known as tvorozhniki (творо́жники).

Kipferl, kifli, kiflice, kifle or cornuri is a traditional yeast bread roll that is rolled and formed into a crescent before baking.

thumb|Typical merienda fare thumb|Typical vespertine merienda in the Andalusia|South of Spain thumb|Traditional serving of merienda in Café El Gato Negro, [[Buenos Aires: medialunas (croissants), café en jarrito (a double espresso coffee) and a little glass of sparkling water]] thumb|A typical meryenda in the Philippines, [[tsokolate with suman rice cakes and ripe carabao mangoes]] Merienda is a light meal in southern Europe, particularly Spain (merenda in Galician, berenar in Catalan), Portugal (lanche, merenda) and Italy (merenda), whence the word spread to Serbo-Croatian in, according to di

Palačinka (plural Palačinke) is a thin crêpe-like variety of pancake of Greco-Roman origin. The dessert is common in the Balkans, Central-, and Eastern-Europe.

culinary traditions of Serbia

Kashkaval is a type of cheese made from the milk of cows, sheep, goats, or a mixture thereof. In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, kashkaval is translated as 'yellow cheese' (whereas sirene is usually translated as 'white cheese' or simply 'cheese').

Pogača (; ; ) is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans, Levant, Turkey and Hungary; it can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, olive, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.

thumb|Ghivetch Ghivetch (, , , , , / , , ) is a traditional Balkan autumn vegetable stew most closely associated with Moldova, where it is a national dish. It is traditionally cooked in an earthenware pot called a güveç. It is often made only with vegetables, though some versions include meat, fish, or poultry. The Washington Post in 1985 called it "one of the world's great vegetable melanges". Mimi Sheraton called it "really the last word in vegetable stews".

fruit preserve made from quince pulp

wheat bread leavened with baking soda

Lyutenitsa, ljutenica, lütenitsa or lutenica (, , , lyuto, ljuto or luto, , , , ), meaning "spicy", is a (sometimes spicy hot) vegetable relish or chutney in Bulgarian, Macedonian, Serbian and Turkish cuisines.

work of slaughtering domestic pigs to obtain pig meat (pork)

dessert

Pörkölt () is a meat stew which originates from Hungary, however is eaten throughout Central Europe.

Hungarian fish soup

Eastern European bread

thumb|Famous Bled cremeschnitte

Pindjur or pinjur or pinđur (; ; ; ) is a red-pepper spread or relish often used in summer and autumn. Pindjur is commonly prepared in Bosnia and Herzegovina, Croatia, Bulgaria, Serbia and North Macedonia.

Kulen () is a type of flavored sausage made of minced pork that is traditionally produced in Croatia (Slavonia) and Serbia (Vojvodina).

Kačamak is a kind of maize porridge made in parts of Western Asia and Southeastern Europe. Its name is derived from the Turkish word , meaning 'escapade'.

Koliva, also spelled, depending on the language, kollyva, kollyba, kolyvo, or colivă, is a dish based on boiled wheat that is used liturgically in the Eastern Orthodox Church for commemorations of the dead.

Tufahije (singular: tufahija) is a dessert made of walnut-stuffed apples poached in sugar water. It is very popular in Bosnia and Herzegovina, Serbia, Bulgaria, and Croatia.

culinary traditions of Kosovo

thumb|A carp cooked in a sač

Popara (Cyrillic: попара, , papara, ) is a dish made with bread. Typically the bread should be old, stale and have a thick crust. It is soaked in either hot tea, milk or water. Sugar, honey, butter, and cheese are often added. It is mostly made in Bulgaria, Greece, Serbia, Bosnia and Herzegovina, North Macedonia, Turkey, Croatia and Montenegro.

Mekitsa (; plural mekitsi) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called ' (sing. '), while in Macedonian or , and in Bulgaria mekitsa. They are similar to Hungarian lángos and British Yorkshire pudding. Mekitsa is conventionally a breakfast dish.

Slatko (; ; ; meaning "sweet") is a thin fruit preserve made of fruit or rose petals in Bulgarian, Macedonian, and Serbian cuisine. Almost any kind of fruit can be used, including wild strawberry, blueberry, plum or cherry.

Sataraš is a light vegetable stew made of bell peppers, tomatoes, onions and condiments that is popular throughout southeast Europe.

Serbian dish

A česnica (Serbian Cyrillic: чесница, ; derived from the noun čest, meaning "share"), also called Božićna pogača (Serbian Cyrillic: Божићна погача, "Christmas pogača") is the ceremonial, round loaf of bread that is an indispensable part of Christmas dinner in Serbian tradition. The preparation of this bread may be accompanied by various rules and rituals. A coin is often put into the dough during the kneading; other small objects may also be inserted. At the beginning of Christmas dinner, the česnica is rotated three times counterclockwise, before being broken among the family members. The per

thumb|Knedle with meat filling thumb|Knedle made of curd-based dough, filled with strawberries and peaches thumb|Apricot-filled knedle coated in buttered breadcrumbs and sprinkled with powdered sugar Knedle (plural from ), is a dish of boiled ball- or oval-shaped dumplings with a filling. The dough can be potato-based or made of choux pastry; sometimes it is curd-based. It is filled with fruits (whole strawberries, prune plums, apricots, pieces of apples), mushrooms, curd cheese, meat, and other ingredients. Knedle are popular in Central and Eastern European countries. The fruit-filled variant

Balkan cake dessert

Pasulj (from phaseolus; ), grah () or grav () is a bean stew made of usually white, cranberry or pinto beans, and kidney beans, which is a popular dish in Balkan cuisine. It is normally prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock, and is a dish typically eaten in the winter months, especially around the Christmas period. Other commonly used ingredients include carrots and onions. Another version of the dish using baked beans is known as prebranac.The dish can be served both hot or cold, and it is typically served with a side of sour cream or ajvar,

thumb|250px|Mućkalica Mućkalica () is a Serbian dish, a stew made of barbecued meat and vegetables. Its name is derived from mućkati, meaning 'to shake, stir, or mix'.

Bundevara is a pastry of Serbian cuisine that is also known in related cuisines.

Ražnjići () is a common Balkan specialty of grilled meat on a skewer, equivalent of the Greek souvlaki and Turkish şaşlık. The name is derived from Serbo-Croatian word ražanj () meaning 'skewer'. In Slovak and Czech languages it is called ražniči.

Urnebes (, , meaning 'disorder, mess') is a type of spread or salad characteristic of Serbian cuisine prominent in the city of Niš and southern Serbia. In Serbia, it is common to refer to both dishes consisting primarily of fresh leafy vegetables and thick sauces used as a condiment as salad. It is made of white cheese, kajmak and hot chili peppers, with salt and other spices. In Southern Serbia, it is made with chopped peppers, while ground dry peppers (aleva) are used elsewhere, giving it a red color. Depending on the type and amount of peppers, urnebes can range from mild to very hot. Usual

serbian-American fried chicken dish

Uštipci (, ) are doughnut-like fried dough balls popular in Southeast European countries, namely Serbia, Montenegro, Bosnia and Herzegovina, Croatia, North Macedonia, and Slovenia.

Turkish Cypriot confectionary similar to murabba

Serbian donkey and goat's milk cheese

Šampita (Serbian Cyrillic: Шампита) is a whipped meringue dessert with egg yolk crust, originating in Serbia. The name is a combination of the German word Schaum "foam", and the Serbian word pita "pie".

fermented vegetable preserve, popular in Romanian, Bosnian, Croatian, Macedonian, Serbian and Bulgarian cuisines

pastry

Krofne (Albanian and ; Bosnian and , ; ; ) are airy filled doughnuts. They are round and usually filled with jelly, marmalade, jam or chocolate as well as butter, Nutella and cinnamon. They can also be filled with custard, or cream, but that is usually less common. The name comes from German Krapfen, and it is a variation of the Central European pastry known as the Berliner. They are also similar to beignets.

balkan vegetable salad

Serbian celebration cake