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Serbian Recipes

16 recipes

Serbian food is hearty, meat-centered and generous, shaped by Central European, Balkan and Ottoman influences. Grilled meat is the national passion: ćevapi and pljeskavica come off the coals at roadside stands and family barbecues alike, served with raw onion and soft flatbread. Pies of paper-thin pastry, such as burek and gibanica, are breakfast staples, while cabbage rolls (sarma), stuffed peppers and bean dishes feed families through the cold months. Peppers are everywhere, roasted into ajvar every autumn or chopped into summer salads. Dairy is important, especially kajmak (a salty clotted cream), white cheese and yogurt, and sunflower oil and pork fat are the usual cooking fats. Paprika gives color and sweetness, and heat usually arrives as a fresh hot pepper on the side. The Orthodox fasting days have produced a meatless cuisine of beans, vegetables and fish. Celebrations call for roast meat, sarma, cakes and cookies such as vanilice, and plum brandy often closes the meal.

Staple ingredients

Breakfast

Soups

Salads

Main Dishes

Breads

Desserts

Sauces, Dips and Condiments

Common questions

What is Serbian food known for?

Grilled meats such as ćevapi and pljeskavica, cabbage rolls (sarma), pastry pies like burek and gibanica, and the roasted pepper spread ajvar. Meals are generous, with plenty of bread, dairy and pickles.

What is the national dish of Serbia?

There is no official one. Many Serbians would point to ćevapi or pljeskavica for everyday eating and to sarma for celebrations and the cold months.

Is Serbian food spicy?

Mostly mild. Sweet paprika is used for color and flavor, and heat comes from a fresh or pickled hot pepper served on the side, or from hot spreads such as urnebes salata.