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.
The salad looks very festive! And of course, it’s very tasty! I was preparing it on the occasion of the engagement of the youngest daughter) – come for a treat!
This recipe was born thanks to the heat, which we have already started, and my dislike of foam, which must be removed during cooking. Therefore, I decided to cook pepper in a new way, namely on the principle of smoking – when all vegetables and meat are stacked in layers, covered with a lid and languish for a couple of hours.
Fresh, juicy and very tasty salad, seasoned with sweet and sour sauce. Great for fasting, low-calorie, healthy! And its bright appearance and great taste will cheer you up perfectly!
Tender sponge dough and cottage cheese filling with halva – in this recipe, the most difficult thing to withstand for a day) and then you will be rewarded – the sponge fillings will almost merge into one whole, and you will get real pleasure! The recipe was taken from the Internet a long time ago, so I will not name the author – thank him very much!
This dessert is sure to appeal to children. It looks very original. Well eaten (I really wanted to photograph the incision, I went away for 10 minutes, and my whole composition is ruined). This dish will pleasantly diversify your menu and delight children.
What to do when there are a lot of cucumbers.. when there are fresh fruits and vegetables all year round, when there is no special need for pickles… and lots of cucumbers… What I just did… My experiments with baking stuffed cucumbers (meat, rice), frying were very successful. And then I came across a recipe for French cuisine – a gratin of cucumbers with Roquefort cheese. Those who love blue cheese should like it!
Are you a big fan of chocolate and pumpkin? Then this cake is for you!!! And even if you don’t like pumpkin pastries, this pie will still conquer you (I know because my husband doesn’t like pumpkin, but he ate almost one of this pie). Brownies differ from classic ones in a denser texture.