Best Food Recipes 2023 Step by Step with Pictures
Yugoslav cuisine and its recipes have much in common with the cuisines of other Balkan countries (Bosnia and Herzegovina, Croatia, Macedonia, Montenegro, Serbia, Kosovo, Vojvodina and Slovenia) however, its culinary geography is very diverse. The cuisine of Serbia is somewhat reminiscent of Slavic — here they like dense, hearty, flavored with spices, in Dalmatia, on the contrary, they prefer light, unencumbered food.
In Bosnia, only mutton is recognized, in Vojvodina mainly pork, fish and flour products are loved on the Adriatic coast, and fish dishes — the works of chefs of the Ohrid coast are famous throughout the former Yugoslavia.
Slovenian cuisine is similar to Austrian cuisine in many ways, the influence of Hungarian cuisine is felt in Vojvodina, and the cuisine of Croats is something in between.
It is unlikely that tourists who have visited Yugoslavia have not tasted the famous chevapchichi there — a recipe for beef sausages baked on a grill. A lot of Yugoslavs consume various vegetables (tomatoes, eggplants, peppers, onions, garlic), olive oil, fish, lamb, beef, pork, poultry, fruits, melons, nuts, various fragrant herbs and spices.
Cheese is held in high esteem by the Yugoslavs: any meal begins with it, and kaymak is a duty dish in the kitchen of any hostess. Summarizing, we can safely say that Yugoslav cuisine is very interesting, peculiar and rightfully recognized by chefs around the globe.
– From cold appetizers butter, kefir (ayran), yogurt, cheese; natural tomatoes, cucumbers, radishes; squash caviar, eggplant; salads of fresh vegetables, with salad dressing; stuffed pepper; salted and pickled tomatoes, cucumbers, mushrooms; crabs, shrimp; smoked fish; aspic sturgeon; fish under marinade; fried chickens; ham, boiled pork; homemade sausage.
– From the first courses: broth from chickens, chickens, cabbage soup from veal, beef with vegetables; pickle, soups, mashed potatoes, fish soup, fish hodgepodge.
– From the second courses: lamb chops, pork, veal, basturma, kebab, lamb stew, langette, Kiev meatballs, Kiev roast, zucchini, stuffed pepper, cabbage rolls, dolma. All second courses should be served with natural and salted tomatoes, cucumbers, lots of greens and green salad.
– For dessert: fresh and canned fruits and berries; fruit salads; cakes; cakes; ice cream; black coffee; Oriental coffee. Vinegar, red and black pepper, and spicy tomato sauces should be served without fail.
I offer you a recipe for very tasty tortillas with cottage cheese, which are fried in a dry pan, and then greased with oil. These wonderful tortillas, mixed with kefir, are prepared quite easily. Tortillas can be served as a snack or as an addition to a light vegetable soup, or offered for breakfast with tea. Try it, it’s delicious!
Very tender, delicious and beautiful millet cutlets with fresh broccoli and colorful peppers! Great in chilled form with your favorite sauces, herbs or vegetables. In addition, from such cutlets, there are solid benefits and vitamins not only for adults, but also for children, and the taste is absolutely not inferior to meat!
