World chefs published a list of the best Serbian dishes and drinks

The world culinary magazine Taste Atlas has published a list of the 10 best Serbian dishes, including those without which no festive meal is complete. Serbian grill is on the list, but not in the classic form that we would imagine.

Gasto magazine Taste Atlas publishes lists of the best and worst dishes around the world every year. The last list he compiled contains the best dishes and drinks, all the best that defines the gastronomy of Serbia, i.e. the 10 best dishes from Serbia.

In tenth place is a well-known pie, without which one cannot imagine an authentic Serbian table. and the list looks like this:

10. Quince brandy – “Dunjevača”

Dunjevača is a clear and colorless brandy distilled from ripe fermented quinces. This vona brandy is one of the most popular alcoholic beverages in the Balkans and is usually of top quality. Most quince is colorless, while some producers choose to cast in oak, which usually gives a golden color and a woody note. Quince tastes the same, best well chilled. It is mainly consumed as an aperitif.

9. Beans

Beans are a traditional dish not only in Serbia, but in the entire Balkans, so it is on this list with great reason. Obino is prepared with sausage, bacon, unka, as well as vegetables such as onions and turnips. Pepper, bay leaf and garlic are also used as spices. Beans are one of the most delicious specialties, a typical representative of Serbian domestic cuisine, usually eaten with bread and onions as a side dish.

8. White soup

White soup is a traditional soup that is very popular in Serbia. It is made from chicken meat and vegetables, eggs, potatoes, onions, bran, turnips, plums and spices. Some versions also include sour cream that is added to the plate when the dish is served.

7. Bun

It is mainly used as a side dish with grill or burger, and can also be used instead of bread. The difference between a bun and a flatbread is that the bun is slightly thinner and not so seasoned.

6. Burger

Pljeskavica is a famous Serbian national dish. It is made from ground beef, pork and veal or a combination of all three, with the addition of selected spices such as paprika, salt and pepper, and in some cases finely ground garlic and onion are added.

5. Donuts

Donuts are made from dough that is fried in deep oil. Donuts are usually covered or filled with cream, cream or cake, while the top is usually sprinkled with powdered sugar. Although they were forgotten in the past, as a rustic recipe of our grandmothers, in recent years they have returned and are becoming more and more popular.

4. Sarma

Sarma is an indispensable part of almost every festive Serbian table. Sarma comes from the Ottoman Empire, while it is also traditionally consumed in the Balkans, Central European countries and the Middle East. Sarma is a typical specialty on Serbian tables during various holidays and special occasions. It is prepared from cabbage, sauerkraut or red cabbage, and is filled with a combination of meat, rice or vegetables.

3. Burek with cheese

Burek spring can be found in countries that were once under the Ottoman Empire. It is a real specialty, made from puff or sourdough and usually filled with cheese, minced meat or vegetables. Burek most likely originated from Turkish cuisine, and the word Brek itself is Turkish. Brek refers to a dish that contains some kind of filling wrapped in dough.

2. Ajvar

Ajvar basically consists of only four ingredients, red pepper, oil, salt and cheese. Recipes, however, depend on the region and the cook. In some regions, onions, white or black, are added, in others tomatoes or eggplant. Somewhere they say that vegetables should be boiled, somewhere roasted and ground. One thing is common to every ajvar, it can be “mild” or hot, and the taste depends on the type of peppers used.

1. Set of buns

This delicacy consists of a traditional flatbread or bun that is cut in half, spread with cream and topped with an egg. The combination is baked for a short time in a wood-fired oven at a high temperature, after which it is poured over the water. Pretop is fat mixed with salt obtained from roasting piglets or lambs, a fusion of fat and spices, a symphony of cholesterol and hedonism.