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.
The best recipes of Yugoslav cuisine
– 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.
Delicious pie dough is somewhat reminiscent of shortbread, and using cheese in the composition turns out a little coffee color. Pizza lovers will appreciate it. The name of the pie came to mind, as lettuce leaves baked in the oven are very reminiscent of a herbarium.
When there is no bread in the house, this recipe will help you out and you will spend very little time making tortillas. And not only when there is no bread. I like these tortillas and love them fresh from the pan.
Sometimes you don’t want to bother with cooking, from the word at all. But, our condition and reluctance few people care, they need to be fed more than once a day. At such times, I prepare very light, time-consuming dishes, such as chicken drumsticks with rice. The main thing is to cook with inspiration.
Breakfast of the day is offered to your attention. If you wake up early and are ready to do some magic in the kitchen – this recipe will come in handy. Elastic tender pancakes with cheese and sausage filling are an easy way to pamper your household.
Fish stewed with wild mushrooms and cream can decorate any dinner. If mushroom soups are already cooked, sauces are cooked, mushroom pies are baked, and the supply of mushrooms from the freezer is still not running out, then you can try another option.
A fragrant, hearty and delicious hot dish for family and guests. Pre-pickled chicken drumsticks and a spicy vegetable side dish are baked in the same container in the oven, which is very convenient and not laborious.
The roll with cucumbers, onions and cheese turns out juicy, tender, with a piquant taste. Cooking is a pleasure when there is little time, but I want to please my loved ones.
Meat pudding will be a great dish for lunch, dinner or even for a festive table. It can be served as an independent dish or with a side dish. Instead of a side dish, I have “eggplant saute in Hungarian”. Instead of pork, you can use other meat, such as beef or chicken.
Koktal is a dish of Kazakh cuisine. Koktal in Kazakh means “willow”, in the old days fish was put on willow branches and smoked on charcoal. Now we use a special cardline that resembles our lamp. Koktal is almost always prepared from carp, carp or carp carp. The fish turns out fragrant, juicy and very tasty. The Koktal can be prepared in the oven, of course, the taste will not be the same as on fire, but it turns out very well in the oven. Kazakhs prepare koktal for holidays or on weekends when a large family gathers. I advise fish lovers to familiarize themselves with the recipe.
