Balkan cuisine is one of the reasons why foreigners love to come to our region - find out which dishes especially delight them!
U to every Balkan dish the local wealth of nature and culture is reflected, spices and fatty meat are not spared, and each one is a special experience because it is eaten with drinks and merriment - traditionally, in pubs. So what's it like not to love?
These are some of those dishes that are most often ordered and most loved, both in the world and in our country.
#1 Sarma
The fusion of Serbian and oriental cuisine that took place during the Ottoman conquests left its mark on the Serbian menu, which has been preserved to this day - but in a somewhat modified form.
The word sarma itself is of Turkish origin; wrap means to wrap, to wrap, and the Turkish version is called sarma filling, or japrak dolmasi. They usually denote stuffed vine leaves, and dishes made mostly of vegetables – a we modified the recipe quite a bit!
Serbian sarma it is made from minced meat, mostly pork, good pieces of dried meat and bacon are added, and it is wrapped in sauerkraut leaves. In the end, a dish was obtained that differs from the original, and which is one of the first things that foreigners order, and some even learn to prepare it themselves.
#2 Gyros
Greek cuisine is one of the highlights of Mediterranean vacations, and in addition to fresh vegetables, olives and wine that thrive in these regions - Gyros is eaten the most.
This is cheap fast food worthy of a restaurant meal: pork or chicken meat is cut from a large skewer that is constantly turned, and the pieces are placed in a bun fisek with tzatziki salad, tomato, onion, fries, mustard. In addition to gyros, there is also souvlaki, moussaka - and all other Greek dishes that are happily eaten on the street, but also prepared for lunch at home and eaten daily in fast food restaurants.
#3 Kebabs
Ten with onions, and cream as a side dish - all in a bun, a top dish that everyone loves!
Kebabs are enjoyed all over the Balkans, and the best are eaten in Skopje, Leskovac and Sarajevo. The name comes from Turkish kebab, and they were among the first to be made by the Hajduk people due to their simplicity – the Hajduk kebab is a variant with bacon and larger pieces of meat.
Mixed minced meat (pork and beef) is seasoned, shaped and grilled, and is a must on the May Day table when grilled in nature. When you buy portions in čevabdžinica, you order five or ten pieces in a flatbread - you won't find any side dishes other than onions in traditional Sarajevo restaurants, because the flavor of the meat, which everyone adores, is in the foreground.
#4 Grill from Leskovac
When we've already mentioned kebabs, we can't skip either grilled meat which is the most beautiful in Leskovac: besides kebabs, there are patties, fingersticks, shakers...
Leskovac grill is spicy and made from red beef, well salted and seasoned. Traditionally, it was cut on the stump to preserve its juicy taste, and it is eaten with a side dish of fresh salads, mostly chopped cabbage, tomatoes or salad, and when ordered in a restaurant - it is nice with roasted hot peppers in oil, into which the pieces are dipped bread rolls.
#5 Burek
Burek has its variants in every Balkan country, but the basis is the same: layers of special dough with a crispy crust, and meat fillings. In other countries, they often call the fatter dough mixed with burek with cheese, mushrooms or other ingredients, what will the Bosnians do? vegetables or meat. In Bosnia and Herzegovina burek refers only to the dough with a filling of meat with onions and spices.
It is considered to originate from the Mediterranean region, and the recipes for a kind of burek originate from ancient Rome! It is popular today from North Africa to the countries of the former Yugoslavia, where it is happily eaten for breakfast with a cup of cold yogurt.
Serve these dishes to guests coming from abroad, and be sure they'll be back for more!
Source: putujsigurno.rs
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