Best Yugoslavian Cuisine Food Recipes 2024 - Step by Step with Pictures

Yugoslavian Cuisine

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.

Yogurt and Garlic Sauce Recipe

October 1, 2018February 18, 2023 | By Creator

This wonderful sauce is suitable for baked poultry, baked ham, boiled or baked potatoes, and just with fresh bread will also be delicious!

Terrine of Eggplant with Cheese and Tomatoes Recipe

September 25, 2018February 19, 2023 | By Editor

This is my first terrine. It turned out very tasty and juicy! It is done easily and quickly. It can be served to the festive table, as a snack. Your guests will be delighted.

Terrine in Grape Leaves and Tomato Juice Recipe

September 25, 2018February 19, 2023 | By Editor

This meat terrine can also be called a dolma for lazy or busy women. Easy to prepare. It tastes warm and cold. Products can be varied.

Cabbage Soup with Bulgur Recipe

September 25, 2018February 19, 2023 | By Creator

Excellent soup with sauerkraut and bulgur from Mistral. Delicious, rich. Bulgur-steamed and crushed wheat grain (as wheat grain,but larger and steamed).

Beans with Smoked Ribs in Macedonian Recipe

May 10, 2018March 2, 2023 | By Creator

Excellent dish of Yugoslav cuisine. Juicy fragrant beans. A full lunch or dinner. A very satisfying, flavorful dish.

Montenegrin Christmas Lamb Recipe

May 9, 2018March 2, 2023 | By Creator

Christmas in Montenegro, the so-called bojic, is a holiday of parents and children. He is all imbued with concern for the safety of the family hearth and the well-being of the house. One of the most common Christmas dishes is lamb meat, cut into large chunks and cooked with spices in the hearth. After baking, the meat acquires an incomparable taste and aroma. In ancient times, meat was baked in large chunks or a whole carcass, but now housewives make a lot of effort to make the main meat dish look as beautiful as possible. Sometimes it is made in the form of a crown.

Yugoslavian Cuisine

The best recipes of Yugoslav cuisine

Yogurt and Garlic Sauce Recipe

Terrine of Eggplant with Cheese and Tomatoes Recipe

Terrine in Grape Leaves and Tomato Juice Recipe

Cabbage Soup with Bulgur Recipe

Beans with Smoked Ribs in Macedonian Recipe

Montenegrin Christmas Lamb Recipe

New Soup Recipe

Classic Meat Hodgepodge

New Snack Recipe

Classic Scramble of Eggs

New Meat Recipe

Classic American Pancakes

New Salad Recipe

Cucumber, Egg, Mayonnaise and Corn Salad

New Dessert Recipe

Pancakes with Milk

New Baking Recipe

Macaroni and Cheese in American Style