 The balkan cuisine
The Serbian (and Balkan) cuisine is a heterogeneous one, influenced by Mediterranean (Byzantine Empire/Greece), Oriental (Turkish) and Austro-Hungarian. It has unique mix of various traditions; Serbian confectioneries are places where koljivo, baklava, nut roll and sachertorte live in perfect harmony. In recent times the Serbian diaspora has spread the cuisine across the world. Most people in Serbia will have three meals daily, breakfast, lunch and dinner, with lunch being the largest in the Mediterranean fashion. However, traditionally, only lunch and dinner existed, with breakfast being introduced in the second half of the 19th century[1]. A number of foods which are simply bought in the West, are often made at home in Serbia; this include rakija (fruit brandy), jam, jelly, various pickled foods, notably sauerkraut (kiseli kupus - pickled cabbage), ajvar and even sausages. The reasons for this range from economical to cultural. Food preparation is a strong part of the Serbian family tradition. Serbian cuisine is generally rich in spices and herbs: like black and white pepper, allspice (najgvirc), Coriandrum sativum (korijander), ground paprika, parsley (peršun), laurel (lovor, lorber), celery (celer), clove (karanfili?), and lots of other are used in various meals and modes Sourc: Wikipedia, the free Encyklopedia |
Balkan Küche
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