Serbian cuisine formed under the influences of Mediterranean, Turkish and Austro-Hungarian cuisines. And that is why there are many unique dishes in it.
One of the most popular appetizers is Njeguška pršuta - smoked pork. It bears this name because it is believed that it is best prepared in the region of Njeguši.
The meat is made by drying in cold mountain air, with only sea salt being added. It is served as an appetizer, usually with homemade bread or proya - a cornbread, and kaymak - a dairy appetizer similar to feta cheese.
Serbian soups are called "chorba". Beef and fish chorba are the most popular in Serbia and Montenegro, as well as the nutritional chorba made from lamb.
Another delicious and unusual dish is Karađorđeva šnicla - it is a crumbed schnitzel, filled with cheese and wrapped in ham. Mućkalica is just as popular - in appearance it reminds of goulash, but it is spicier in taste, since it is made using more spices.
A favored dish among the Serbs is Ćevapi, also called lula kebab. Essentially, they are small sliced sausages cooked on embers, served with onion rings and spices.
It is indeed Serbian specialties cooked on embers that are the most famous. A leader among them is Serbian pljeskavica. To make it, the mince is ground multiple times, to make the pljeskavica soft and delicate.
Pljeskavica is often served in a bread sliced in 2, with thinly chopped vegetables on top, of your choice, and seasoned with additional spices.
You can make it yourself.
Ingredients: 14 oz of beef, 7 oz of pork, 4 oz of chopped chili peppers, 2 1/3 tsp of salt, 1 2/3 tsp of diced onions, 2 tsp of crushed garlic, 2 2/3 tbsp of butter.
Preparation: Grind the pork and beef, then blend them and grind once more. Salt the resulting mince and add all of the spices. Stir everything well and leave it to rest for 20 min.
Using your palms, shaped flat meatballs, butter them well on both sides and either fry or grill, but they end up most delicious when cooked on embers.
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