Celtnet Serbian Recipes and Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the Southern European country of Serbia. Here you will find all the recipes from Serbia on this site all gathered into one place. I have attempted to gather together here as many Serbian recipes as possible. The current collection represents one of the largest gathering of Serbian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Serbia given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

This page of Serbian recipes is brought to you by the Celtnet European Recipes Site:

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Serbia and its Cuisine

Serbia, officially: Република Србија; (Republika Srbija, Transliteration); (The Republic of Serbia) is a landlocked country in Southeastern Europe, covering the southern part of the Pannonian Plain and the central part of the Balkans. The capital and largest city is Belgrade and the official language is Serbian. Serbia lies at the crossroads between Central, Southern and Eastern Europe and between the Balkan peninsula and the Pannonian Plain. As a result, Serbia has been a land of vital strategic importance for millennia. Greeks colonized in the fourth century BCE, displacing some of the native Celts and Illyrians and the region formed the northernmost part of Alexander the Great's empire. It was also an important part of the Roman empire, with no fewer than 17 Roman Emperors being born there. Around the 6th century, Slavs appeared on the borders of the Byzantine empire and emperor Heraclius eventually allowed them to settle within the empires borders so that by the seventh century CE the region had come under nominal serbian rule. The earliest rudimentary Serb state arose in the mid ninth century, although it was mostly a vassal principality to the Byzantine and Bulgarian Empires alternatively. The First dynasty died out in 960 A.D. with the death of Prince Časlav and the region eventually came under direcy Byzantine rule. Around 1040 AD an uprising in the coastal Serb lands, in the medieval state of Duklja, overthrew Byzantine rule. Duklja then assumed domination over the Serbian lands between the 11th and 12th centuries. From late 12th century onwards, a new state called Raska, centred in present-day southern Serbia, rose to become the predominant Serb state though the region as a whole fragmented in four distinctly independent kingdoms — Dioclea, Rascia, Bosnia and Syrmia. The were eventually brought together as the Serbian Empire under Stefan Dušan, which was formed in 1346. But, by the beginning of the 15th century due to incursions by the Ottoman Turks the Serbian Empire had dissolved into many statelets. This saw the loss of Serbia's independence to the Kingdom of Hungary and the Ottoman Empire. The quest for independence of Serbia began during the Serbian national revolution (1804-1817), and it lasted for several decades. For the first time in Ottoman history an entire Christian population had risen up against the Sultan. The Convention of Ackerman (1826), the Treaty of Adrianople (1829) and finally, the Hatt-i Sharif of 1830, recognized the suzerainty of Serbia with Miloš Obrenović I as its hereditary Prince. Following the clashes between the Ottoman army and civilians in Belgrade in 1862, and under pressure from the Great Powers, by 1867 the last Turkish soldiers left the Principality. By enacting a new constitution without consulting the Porte, Serbian diplomats confirmed the de facto independence of the country. In 1876, Montenegro and Serbia declared war on the Ottoman Empire, proclaiming their unification with Bosnia. The formal independence of the country was internationally recognized at the Congress of Berlin in 1878, which formally ended the Russo-Turkish War of 1877-78; this treaty, however, prohibited Serbia from uniting with Principality of Montenegro, and placed Bosnia and Raška region under Austro-Hungarian occupation to prevent unification.

On 28 June 1914 the assassination of Archduke Franz Ferdinand of Austria at Sarajevo in Bosnia-Herzegovina by Gavrilo Princip (a Yugoslav unionist member of Young Bosnia) and an Austrian citizen, led to Austria-Hungary declaring war on Kingdom of Serbia. Serbia (with its major campaign) was a major Balkan Entente Power which contributed significantly to the Allied victory in the Balkans in November 1918, especially by enforcing Bulgaria's capitulation with the aid of France. On 1 December 1918, the State of Slovenes, Croats and Serbs and the Kingdom of Serbia joined the unitary Kingdom of Serbs, Croats and Slovenes (later Kingdom of Yugoslavia). King Peter I of Serbia became King Peter I of Yugoslavia. In an attempt to defend its borders the Kingdom of Yugoslavia signed the Tripartite Pact with the Axis powers on 25 March 1941. As a result, on 27 March, Prince Paul was overthrown by a military coup d'état (with British support) and replaced by the 17-year-old King Peter II. This led directly to Germany invading Yugoslavia on 6 April and Yugoslavia capitulated on April 17th. After the invasion, the Kingdom of Yugoslavia was dissolved and, with Yugoslavia partitioned, the remaining portion of Serbia became part of the Military Administration of Serbia, under a joint German-Serb government, with military power controlled by the German armed forces. On 29 November 1945, the constitutional assembly established by the Yugoslav Communist party proclaimed the abolition of the Serbian-led monarchy of Yugoslavia. A communist regime was established under a dictatorship led by Yugoslavia's Communist Party leader Joseph Broz Tito. Slobodan Milošević rose to power in Serbia in 1989 in the League of Communists of Serbia through a serious of coups against incumbent governing members. Milošević promised reduction of powers for the autonomous provinces of Kosovo and Vojvodina. This ignited tensions with the communist leadership of the other republics that eventually resulted in the secession of Bosnia and Herzegovina, Croatia, the Republic of Macedonia, and Slovenia from Yugoslavia. Multiparty democracy was introduced in Serbia in 1990, officially dismantling the former one-party communist system. From 2003 to 2006, Serbia has been part of the "State Union of Serbia and Montenegro." This union was the successor to the Federal Republic of Yugoslavia (SRJ). On 21 May 2006, Montenegro held a referendum to determine whether or not to end its union with Serbia. On 5 June 2006, following the referendum in Montenegro, the National Assembly of Serbia declared the "Republic of Serbia" to be the legal successor to the "State Union of Serbia and Montenegro" and Serbia and Montenegro became separate nations.

Serbia is a member of the United Nations, the Organization for Security and Co-operation in Europe, and the Council of Europe which it presided over in 2007. It is also a potential candidate for membership in the European Union and a militarily neutral country.

Both its location and history makes Serbian cuisine and ecletic mix of Central European, Mditerranean and Midle Eastern cuisines. Meat, prticularly veal and pork are a specialiteis and Ćevapčići (sometimes used in its diminutive, Ćevapi), a dish consisting of mixed meat patties that are heavily seasoned and grilled are considered a national dish, as is Sarma (see recipes below) a stuffed cabbage dish.


The alphabetical list of recipes from Serbia follows (limited to 100 recipes per page). There are 22 recipes in total:


Page 1 of 1



Ćevapčići
     Origin: Serbia
Kokosja Supa
(Chicken Soup with Red Bell Peppers)
     Origin: Serbia
Proja
(Corn Bread)
     Origin: Serbia
Česnica
(Serbian Christmas Bread)
     Origin: Serbia
Krumpirova Corba Sa Kiselicom
(Sorrel and Potato Soup)
     Origin: Serbia
Punjene Paprika
(Stuffed Peppers)
     Origin: Serbia
Ajvar
(Aubergine and Pepper Dip)
     Origin: Serbia
Ledene Kocke
(Ice-cube Sponge Cake)
     Origin: Serbia
Reform Cake with Almonds
     Origin: Serbia
Brodet na Dalmatinski Nacin
(Fish, Dalmatian Style)
     Origin: Serbia
Lepinje
(Triple-raised Soft Flatbread)
     Origin: Serbia
Sarma
(Stuffed Cabbage Leaves)
     Origin: Serbia
Cara cu Vin
(Meat Cooked in Wine)
     Origin: Serbia
Milka Micic
(Cheese-filled Crepes)
     Origin: Serbia
Serbian Burek
     Origin: Serbia
Gibanica
(Cheese Strudel Pie)
     Origin: Serbia
Minstra
(Mixed Vegetable Soup)
     Origin: Serbia
Srpska Corba ot Graha
(Serbian Bean Stew)
     Origin: Serbia
Gypsy Chicken
     Origin: Serbia
Peksimeti
(Sour Dough Fingers)
     Origin: Serbia
Knedle sa Sljivama
(Potato Dumplings with Plums)
     Origin: Serbia
Prebranac
(Serbian-style Baked Beans)
     Origin: Serbia

Page 1 of 1





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The image above shows the entire continent of Europe with Southern Europe picked out in red. According to the United Nations, Southern Europe is formed from fourten states: 1: Albania; 2: Andorra; 3: Bosnia and Herzegovina; 4: Croatia; 5: Greece; 6: Italy, 7: Macedonia, 8: Malta, 9: Montenegro, 10: Portugal, 11: San Marino, 12: Serbia, 13: Slovenia and 14: Spain (also included in this list is Turkey, its being a part of the European Continent and Cyprus, as a member of the European Union).

This list of Serbian recipes is brought to you by the One Milion People Campaign that aims to make a range of old and ancient recipe texts freely available on the web. If you can, then please help support this site (all donations are made securely via PayPal):

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The Top 5 Organic Food Trends For 2011

By Ray Forrest | Published 2011-11-24 17:54:54 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Organic food is basically food that is produced in such a way that it will not be contaminated by chemicals and pesticides. More and more people are becoming interested in this type of food, as it is quickly rising in popularity within the food and beverage industry.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Organic Coffee vs. Regular Coffee- What Is The Difference?

By Ray Forrest | Published 2011-11-25 20:35:44 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

There has been much discussion amongst coffee lovers regarding the pros and cons of organic and inorganic coffee. There is actually one main aspect that sets the two apart. Organic coffee is made naturally, which limits environmental pollution. Those who make organic coffee stick to strict guidelines in order to bring you the highest quality cup of coffee.

Fair Trade Coffee - See What You've Been Missing

By Ray Forrest | Published 2011-12-20 17:31:16 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

You have probably been hearing a lot about fair trade coffee recently, and now you are wondering why exactly you should choose to purchase it.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

Its all in the tea bags how to make the best use of it

By vicbrain | Published 2011-12-16 05:32:20 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Tea bags of various situations are now there which meet the essential of the grouping.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.


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