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Serbia and Montenegro (Serbian and Montenegrin Recipes)

World Cuisine Recipes

   Serbian cuisine is a mixture of influences of the two powers which have left a deep trail in the region: the Ottoman Empire (the Turks) and Austria-Hungarian Empire. So, distinctive for Kosovo are different types of pies and typical Turkish pastries, such as tulumbe and baklave; in Vojvodina, under the influence of Austro-Hungarian cuisine, dominate variants with lots of dough, noodles and fish, while at the south of Serbia you will find different types of meals from peppers. European influences in Vojvodina and Oriental in South Serbia have met and merged in Šumadija, the center of Serbia. In any case, the cuisine is very rich and there is something for everyone.
   The cuisine of Montenegro has been influenced by its geographical position and its past history, it presents many similarities with Italian cuisine (bread, cheese, wine, grappa, soup, polenta, meatballs, etc.), thanks to the long domination exercised along the coast by the Republic of Venice and frequent contacts with the Italian peninsula through the Adriatic Sea; it's also considerable the influence from the Eastern cuisine and from Turkey in particular (sarma, musaka, pilav, pita, burek, Ćevapi, kebab, baklava and tulumba), minor but not less significant contributions come from the Central European cuisines especially from Austria and Hungary (goulash, satarash, djuvech). Noteworthy are the differences between the cuisine of the interior of the country poorer and rural, and the coastal area cuisine mainly seafood and Mediterranean flavors. Among the dishes are lamb or kid char-grilled, the Kačamak (polenta), the seafood soup and boiled fish, seafood, fried carp, Čorbast Pasulj (stew of beans with sausages). There are numerous types of Montenegrin soup, make distinctions between the Supa (broth), Čorba (soup with meat and vegetables), and Kaša (cereal soup). The Njeguška pršuta is a delicious ham typical from the village of Njeguši in the south of the country, where is also product a typical cheese the Njeguški Sir, the Pljevaljski Sir is a cheese typical of the northern area of the country. Among other cheese are pivski kajmak (special fresh milk cheese from the town of Piva), Prljo (cheese made from skimmed milk), Cijeli Sir, Žetica and Buča (all types of cheese dairy products not boiled). Among the desserts are popular Malisorske Priganice (fritters served with honey, cheese, jam), dried figs with walnuts and honey, Oris na vareniku (rice pudding). Among drinks, as the aperitif Loza (distillate pomace similar to grappa), for lunch are good the Vranac wine (red) and Krstac (white), Nikšićko Pivo (beer from Nikšicko).
Belgrade Almond Cake (Beagradska Torta od Badema)

8 eggs
125 g sugar
100 g almonds (skinned and cut in small pieces)
50 g flour
For the filling:
10 egg yolks
125 g sugar
1 tablespoon flour
1.2 liter milk
1 vanilla pod, ground
380 g butter
Cooking Instructions:
Separate egg yolks from egg whites. Beat the egg yolks with sugar and add the almonds. Mix the egg whites with the flour until it becomes a thick substance. Spoon the almond mixture in the egg white mixture and then pour everything in a buttered and floured cake pan. Bake the cake in a preheated oven on 190 degrees Celsius for about 45 minutes. Let the cake cool down and cut it into three layers.
   Beat the egg yolks with the sugar, add flour and mix well. Stir in the milk and add vanilla. Cook this mixture au bain marie, stirring all the time until the mixture has thickened. Remove from the fire and stir until it becomes cool again. Cream the butter with a mixer and add it to the filling.
   Spread the filling over the three layers of the cake and put the cake together again. Cover the complete outside of the cake with the remained filling. Decorate the cake with some almonds and let it cool down completely before serving.

1 pound finely ground beef
1/2 pound finely ground pork
1/2 pound finely ground lamb
1 teaspoon paprika
1 teaspoon freshly ground black pepper
2 teaspoons salt
4 cloves garlic, chopped
1 teaspoon baking soda
Finely chopped onions, for serving
Rolls, for serving
Cooking Instructions:
Place all ingredients in a large mixing bowl. Using your hands, mix well. Shape the mixture into small cylinders 1 inch in diameter and 2 inches long. Broil on a charcoal grill for about 8 minutes on each side or until well done. Serve with finely chopped onions on rolls.

1 cup milk
1 stick (1/2 cup) butter
1 cup sour cream, 1 teaspoon salt
3/4 cup cornmeal
Cooking Instructions:
Bring the milk, butter, sour cream and salt to a slow boil. Cook until the butter is melted. Add the cornmeal and stir until thickened. Lower the heat, cover and let simmer until the butter comes to the top, for 5 to 10 minutes.
Meat Burek

2 sticks (1 cup) butter, melted, plus 2 tablespoons for sauteing onions
3 medium-size yellow onions, chopped; or 1 large Bermuda or Vidalia onion, chopped
1 pound ground beef
1 pound ground pork
1 package dry onion soup mix
Salt and freshly ground black pepper, to taste
4 large eggs
1/2 pound phyllo dough, thawed according to package directions
8 ounces mozzarella cheese, shredded, optional
Cooking Instructions:
Place 2 tablespoons butter in a Dutch oven and heat. Add the onions and saute until translucent. Add the beef, pork and the onion soup mix. Cook the meat until thoroughly browned. Season with salt and black pepper. Pour off the fat and set the meat mixture aside to cool. In a large measuring cup with a spout, beat the eggs well; set aside. Heat the oven to 350 degrees. Place 4 sheets of phyllo dough in the bottom of a 13- by 9-inch baking pan, brushing each sheet with melted butter. Cover the dough with one-half of the meat mixture and one-third of the mozzarella, if desired. Drizzle some of the beaten egg over the cheese. Cover the egg with 3 sheets of phyllo dough, brushing each with melted butter. Cover with half of the remaining meat mixture, one-half of the mozzarella, if desired, then drizzle with some of the beaten egg. Add another layer of 3 sheets of phyllo as before, followed by the remaining meat and cheese, if desired. Drizzle more of the egg on top, but reserve some for the final layer. Complete the dish with 4 layers of phyllo, each brushed with butter. Pour the remaining egg over the top. Bake, uncovered, for 45 minutes to 1 hour or until nicely browned. Let rest before cutting into squares to serve.
Servings: 6-8
4 pounds lean pork butt, trimmed and cut into small dice
4 tablespoons best-quality hot Hungarian paprika
3 tablespoons salt
1 teaspoon cayenne pepper
1/4 cup firmly packed brown sugar
1/4 pound (1 stick, 4 ounces) unsalted butter
1/4 pound premium bacon, cut into 1/4-inch-wide strips
1 large Spanish onion, cut in medium dice
2 sweet red peppers, cut in medium dice
2 sweet yellow peppers, cut in medium dice
1 head garlic, broken into cloves, peeled and finely minced
1 quart homemade chicken stock
Polenta or mashed potatoes
Balkan feta cheese
Cooking Instructions:
Season the pork pieces by tossing them with the paprika, salt, cayenne pepper and brown sugar. Let rest for 5 minutes. In a large Dutch oven, place the butter and bacon. Heat until the bacon is crispy; remove the bacon and drain on paper towels. Set aside. Heat the drippings in the Dutch oven and begin adding small batches of the pork pieces. Sear on all sides until browned. Do not sear all of the pork at once. Remove the pork to a sheet tray until all of it has been seared. Keeping the fat in the pan, add the onion and cook until translucent. Add the sweet peppers and garlic and cook down until softened, for about 4 minutes. Return the pork to the Dutch oven and pour in the chicken stock. Bring to a boil, then reduce to a simmer. Braise, covered, for about 3 hours over low heat. Serve with Cicvara (recipe below), polenta or mashed potatoes. Sprinkle with feta cheese and the reserved cooked bacon.
Palachinka Casserole

For the crepes:
4 large eggs
2 tablespoons granulated sugar
3 cups milk, divided
2 cups all-purpose flour, divided
2 teaspoons vanilla extract
1 tablespoon vegetable oil, plus more for frying
Dash salt
For the filling:
2 pounds ricotta cheese

1 large egg
2 teaspoons vanilla extract
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
Dash salt
For the custard topping:
6 large eggs
Dash salt
1 1/4 cups granulated sugar
1 1/2 pints sour cream
2 teaspoons vanilla extract
Cooking Instructions:
To make the crepes: Beat together the eggs and sugar. Add 1 1/2 cups milk and 1 cup flour, beating until smooth. Add the remaining milk; beat again, then add the remaining flour, beating until smooth. Add the vanilla, 1 tablespoon oil and the salt. Mix thoroughly. Let the batter sit for 10 minutes to thicken. Heat a small frying pan (7-inch) and coat it with vegetable oil. Pour a thin layer of batter in the pan, tilt to cover the bottom and fry until golden. Turn the crepe over and fry a few seconds longer. Transfer to parchment paper or wax paper and let cool, then stack the crepes. Makes about 24 large crepes. Once the crepes are completely cooled, they can be stacked, wrapped in foil and refrigerated for as long as 5 days or frozen for as long as 2 months.
   To make the filling: Combine all ingredients and beat until smooth. To make the custard topping: Beat together the eggs, salt and sugar. Beat for a long time for a thicker and fluffier custard. Add the sour cream and vanilla and beat until smooth.
   To assemble: Heat the oven to 350 degrees. Lay out a crepe on a work surface. Spread about { 1/4} cup filling on each one (the amount depends on the size of the crepe). Turn in the sides of the crepe and roll up like a jellyroll so the filling will not leak. Coat a baking pan with vegetable cooking spray (the recipe contributor uses a 14- by 10-inch glass baking dish). Layer the crepes in the pan and pour the custard topping over. Bake for 45 minutes or until the top is solidified. Serve warm or chilled.
Posna Sarma

1 cabbage (or sweet cabbage)
5 onions (diced)
2 stalks celery
olive oil
1 green pepper (diced)
100 g rice (cooked)
100 g walnuts (ground)
1 can whole tomatoes
Cooking Instructions:
Cut out the hard core of the cabbage and boil the cabbage and then separate each leaf. Heat oil in a skillet and add onions, celery and green pepper. Fry until soft. Add the cooked rice and stir fry the mixture for about two minutes. Remove the mixture from heat and add walnuts and salt. Mix well. Take a cabbage leaf and scoop approx. one tablespoon of the mixture on it. Roll up the leaf, the sides should be folded inside to prevent the mixture from falling out. Place the rolls in a large pan, add the tomatoes and enough water to cover them up. Cook over a medium heat for about one hour. Switch of the heat and keep the sarma's covered until it's time to eat.
Servings: 8
2 pounds pork loin, trimmed of all fat and gristle, cut into 1 1/2-inch cubes
Bay leaves
Chopped onion, for garnish
Hot red and yellow peppers, sliced
Sliced cucumber, for garnish
For the marinade:
1/2 cup vegetable oil
1/4 cup red wine vinegar
1 onion, sliced
4 cloves garlic, minced
3 bay leaves
2 teaspoons salt
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon freshly ground black pepper
Cooking Instructions:
Combine the marinade ingredients in a large bowl or zipper-top freezer bag. Add the pork and stir or toss to coat well. Cover the bowl or seal the bag and refrigerate for at least 6 hours, preferably overnight. Remove the meat from the marinade, reserving the marinade. Thread the pork onto small bamboo or 6- to 8-inch metal skewers, placing half of a bay leaf between each two cubes. Brush with the marinade and grill, brushing several times and turning as necessary, until the pork is cooked through, for about 10 to 20 minutes. (If you are going to brush the pork with the marinade during the last 5 minutes of cooking, boil it for 5 minutes on the stove first.) The pork should be done but not to the point of drying out. A meat thermometer inserted into the middle of one of the cubes should read 145 to 150 degrees. Transfer the skewers to a platter. The bay leaf halves should not be eaten, so you can remove the meat from the skewers and arrange them attractively on the plate, discarding the bay leaves. Garnish with chopped onion, hot peppers and cucumber. Serve immediately.
Serbian Cabbage

1 med. head cabbage (about 3 lbs.), shredded fine
1 (13 oz.) can evaporated milk
1 c. dry bread crumbs
1/2 c. butter
Cooking Instructions:
Place cabbage in shallow 4-quart casserole. Pour milk over; sprinkle with bread crumbs and dot with butter. Cover. Bake in preheated 350 degree oven 30 minutes. Uncover and bake 30 minutes or until crumbs are lightly browned and cabbage is tender.
Serbian Gjuwetsch
Servings: 4
1 lg. onion
2 tbsp. vegetable oil
1/2 lb. ground beef or lamb
1/2 tsp. paprika
4 tomatoes, peeled
1 green pepper
1 red pepper
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. water
1 c. uncooked rice
Cooking Instructions:
Chop onion fine and fry in oil with meat until golden brown. Sprinkle with paprika. Add tomatoes, quartered, and peppers cut in long strips. Season with salt and pepper and cook 5 minutes. Add water and rice. Simmer for about 25 minutes or until rice is tender.
Serbian Potica

1 1/4 c. scalded milk, cooled
1 tsp. salt
2 pkgs. dry yeast dissolved in 1/2 c. warm water plus 2 tsp. sugar
3/4 c. melted Imperial butter
1/2 c. white sugar
3 egg yolks, beaten
4 1/2 c. to 5 c. flour
1 lb. ground walnuts
1 heaping c. sugar
Cooking Instructions:
Mix as for any bread dough. Knead dough, but not too long (soft dough). Let rise before rolling out. Mix the above with 3/4 cup hot milk. Beat 3 egg whites stiff and fold in nut mixture. Roll out dough and spread filling on dough. Roll up and put in greased 9x13-inch pan. Let rise 15-20 minutes. Bake at 350 degrees about 1 hour. Potica may be put into a ring or cut in half to make 2 loaves.
Serbian Ravioli (Pelmeni)
Servings: 10
For the dough:
200 gr all-purpose flour
1/2 teaspoon salt
2 eggs (lightly beaten)
80 ml water
For the filling:
450 g ground beef
1 onion (minced)
1 teaspoon dried dill
Salt and pepper
White of one small egg (beaten)
Water, chicken or beef broth
120 g butter
Cooking Instructions:
Combine flour and salt and mound on a clean surface. Make a well in the centre and add eggs and water. Incorporate flour mixture with egg mixture by working around the walls of the well until the dough is mixed. Knead on a floured surface until soft and pliable. Form into 100 balls, cover with a moist towel and let rest at room temperature for one hour.
   Mix ground beef, onion, dill, salt and pepper to taste and enough water to make a soft mixture.
When the dough is ready flatten the dough balls into circles with a diameter of 7.5 cm. Place one tablespoon filling on each dough round. Brush the edges with water and fold the dough to form half moons. Pinch opposite ends to one another to seal. Repeat this with the rest of the dough balls. Brush the pelmeni with beaten egg white. Bring a large pot full of salted water to boil, you also can use chicken or beef broth. Without crowding, drop the pelmeni into the boiling water (or broth), stirring to prevent sticking, until the pelmeni comes to surface (about 4 minutes). Remove the pelmeni and put them on a large plate. Melt butter over medium heat and drizzle it over the pelmeni. You can also serve pelmeni with sour cream or a white sause. The children like them with ketchup.
Serbian Soul Soup

1/3 picnic ham or 4-5 smoked ham hocks
1 qt. dried beans (dry beans pkg. mixed, soak overnight)
1 c. diced onion
1 c. diced celery
1/2 c. green pepper, diced
5 lg. cloves garlic, diced or crushed
2 c. diced carrots
2 c. diced rutabaga, optional
2 c. diced zucchini or broccoli
2 tbsp. parsley
1 tbsp. ground pepper
1 tsp. basil
1 tsp. coriander
1 tsp. nutmeg
1 tsp. Bouquet Garni, optional
1 c. barley
Cooking Instructions:
Soak beans overnight (8-9 hours). Put ham and beans in large pot. Bring to a boil then let it simmer for an hour. (Can be refrigerated overnight a this point to skin off grease). Add celery, then stir fry in bacon fat, onions, green pepper, and garlic. Add to pot. Simmer for another hour. Add carrots, rutabaga, broccoli, barley, and herbs. Simmer for another hour, add parsley.

World Cuisine Recipes


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