Serbian cuisine

Serbian cuisine (Serbian: српска кухиња / srpska kuhinja) is the traditional cuisine of the Balkan country Serbia, sharing characteristics with the rest of the Balkan nations (especially former Yugoslavia).

The national dishes include pljeskavica (a ground beef/pork patty), ćevapi (grilled minced meat), and Karađorđeva šnicla (Karageorge's schniztel). The national drink is the plum brandy šljivovica or Homemade rakija .

Serbian food is characterized not only of elements from Serbia, but of elements from the former-Yugoslavia as a whole. Peasantry has greatly influenced the cooking process. Due to numerous influences, Serbian cuisine has gathered elements from different cooking styles across the Middle East and Europe to develop its own hearty kitchen with an intricate balance of rich meats, cheese, fresh pastries and desserts.

In recent times, the Serbian diaspora has spread the cuisine across the world.

William, archbishop of Tyre, who visited Constantinople in 1179, described the Serbs: "They are rich in herds and flocks and unusually well supplied with milk, cheese, butter, meat, honey and wax".

The first published cookbook in Serbia is The Big Serbian Cookbook (Veliki Srpski Kuvar), written by Katarina Popović-Midzina in 1877.

The best known Serbian cookbook is Pata's Cookbook (Patin Kuvar), written by Spasenija Pata Marković in 1907; the book remains in publication even today.

An old Serbian legend says that during the time of the 14th-century Serbian Empire, under the rule of Stefan Uroš IV Dušan, meals in the Serbian palace were eaten with golden spoons and forks. Historians say that mediaeval Serbian cuisine mainly consisted of milk, dairy produce and vegetables. Not a lot of bread was eaten, but when it was, the rich ate bread made from wheat and the poor ate bread made from oats and rye. The only meat consumed was game, with cattle kept for agricultural use.

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