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Serbian cuisine is a heterogeneous cuisine, sharing characteristics of the Balkans (especially former Yugoslavia), the Mediterranean (especially Greek), Turkish, and Central European (especially Austrian and Hungarian) cuisines.

The national dishes include; Pljeskavica, Cevapcici, and Sarma. The national drink is the plum brandy Slivovitz.



Breakfast in Serbia is an early but hearty meal, although before breakfast most people usually take a cup of coffee, in modern times maybe an espresso. With the breakfast itself either a tea, milk, milk coffee, or cocoa milk is served, pastries or bread are served with butter, jam, yogurt, sour cream and cheese, accompanied by bacon, sausages, salami, scrambled eggs and kajmak.


Various sorts of pastries (often with cheese or meat or filled with jam) (pogacice, pastete, kifle that in Serbian usage may or may not be crescent shaped and may be sweet, but, may also be sprinkled with salt crystals.



There are two types of soups in Serbian cuisine: standard soups called supa, and soups with roux (browned flour) - called corba. The most common are simple pottages made of beef or poultry with added noodles. Fish soup (riblja corba) and lamb soup (jagnjeca corba) are considered to be delicacies.



Main Course


The main course is always a meat dish. Along the other ways to prepare the meat, grilling (Rostilj) is extremely popular in Serbia.Grilled meats are the primary main course dishes offered in most restaurants. They are often eaten as fast food.



Bread is the basis of Serbian meals and it is often treated almost ritually. A traditional Serbian welcome is to offer the guest with just bread and salt; bread also plays an important role in religious rituals. Some people believe that it is sinful to throw away bread regardless of how old it is. 


Although pasta, rice, potato and similar side dishes did enter the everyday cuisine, many Serbs still eat bread with these meals.




In Serbia, salads are typically eaten with the main course and not as an appetizer. Common salads include:


Serbian salad (српска салата, srpska salata)

Shop salad (шопска салата, sopska salata)

Sheepherders salad (Cobanska salata)

Greek salad (Grcka salata)

Russian salad (руска салата, ruska salata)

Various simple salads (lettuce, cabbage, sauerkraut, beetroot, tomato, cucumber, carrot, potato)

Tarator, (Таратор)

Kisele (ukiseljene) paprike (roasted green papers with garlic and vinegar)

Moravska salata

Urnebes salata




Serbian cuisine is generally lacking in spices and herbs: practically only black pepper and ground paprika are in widespread use, along with parsley used for soups. Other spices sometimes used include white pepper, allspice, Coriandrum sativum, laurel, celery and clove.



Beer is widely enjoyed in Serbia, which has 14 breweries. Of distilled beverages, the most popular are various fruit brandies called rakija. Comparatively many people brew their own rakija, which is highly prized by friends and relatives.